Why can’t I bake?

[Clearasmuddypuddles]

My 4 year old is always wanting to bake cakes, but despite my best efforts they are always awful!

Today was basic fairy cakes. You would think they can’t go wrong. 100g flour, caster sugar and butter, 2 eggs. Looked great straight out of the oven, 5 minutes later they are sunken and wrinkly. Taste all eggy.

What am I doing wrong?

Are you using del raising flour, and any flavourings?

At the risk of asking a stupid question - are you following the recipe? Pre-heating the oven? Mixing enough/properly? Beating the eggs thoroughly before you add them? Using large eggs instead of medium eggs - stuff like that?

Are you familiar with basic baking techniques such as beating, folding in etc? If not - Youtube!!

Yes self raising flour.

I believe I am following the recipe.... but maybe I need to check my technique!

I’m going to take a quick guess that you might have beaten in the flour too vigorously. It has to be mixed in gently or you end up with cake liners instead of cakes.

Guess how I learned that?!

My trick is to weigh the eggs first. 2 eggs make a normal amount of cupcakes generally and 3 for greedy portions.
If the eggs weigh 170g, all other ingredients need to be the same.

@LifeBeginsNow thank you! I assume you mean weigh in shells still?

@thelegohooverer possibly! I tried to be careful but the 4 year old and 1 year old were getting inpatient!

I just let the kids mix it all in with a wooden spoon or a metal whisk. Never fails so far(so long as I use self-raising).

Agree with the above - an all in one mix with the same weights of all ingredients should be reasonably foolproof. What did you use to mix it - electric whisk?

If they puffed up and looked fine but then sank, that usually means they were undercooked - ovens not being the temp they are supposed to be us the usual culprit for sinking cakes!

@LifeBeginsNow

My trick is to weigh the eggs first. 2 eggs make a normal amount of cupcakes generally and 3 for greedy portions. If the eggs weigh 170g, all other ingredients need to be the same.

This is the only method that works for me. Weigh the eggs (in shells) on digital scales if possible. So if your eggs weigh 173g, then use 173g of caster sugar, self-raising flour and butter.

I use more flour than sugar/butter, maybe 150g flour to 100g, and a spoon of milk to loosen the mix if it’s too dry. If it tastes eggy, it might just need more flour?

I think possibly too much egg, I weigh mine and 2 eggs often weighs more than 100g, also second whoever said mix the other ingredients well but just gentle fold in for the flour.

I’m not a great baker but I am a good cook (if I say so myself)
I think it needs precision

If you are only using 100g of each of the dry ingredients I wouldn't use two eggs. One would be enough for that. I always work with 1 egg per 100g. I've baked for years and never had a problem with that mix (except when my 18month old sticks a ridiculous amount of colouring in)

2 medium eggs is generally 100-110g ish. So wasn’t far off.

I would also suggest using Stork rather than butter - if your butter is too warm or cold this can cause issues, but I suspect they may just have needed a bit longer in the oven. Did you check them with a skewer?

Lack Of That Reefa Hun xoxo

What's your oven like? I know they say you should never blame your 'tools' but I've recently found out the reason my Yorkshire puddings were failing was my oven. I got a new oven and now they work every time. I used to be able to make them years ago (in a different house, with a different oven) and couldn't understand why people couldn't make them. I thought I was doing something differently and tried everything before giving up and just buying pre made ones. I think my new oven has a better fan and distributes the heat more evenly.

[quote Clearasmuddypuddles]@thelegohooverer possibly! I tried to be careful but the 4 year old and 1 year old were getting inpatient![/quote]
They say the art of good baking is to get the weights right. It's an 'exact' science.

I think you deserve a medal for baking with little tots.

I made biscuits with my grandson the other day and it was like having a chimp in the kitchen :)

Yes with the shells. I also add a teaspoon of baking powder.

Cream the sugar and butter first. Add each egg and mix. Then add the flour, baking powder and vanilla essence.

Temp at 160C for 20 mins but may need longer if they are big cupcakes. When you stab them with a knife and it comes away clean with no residue, they are done.

Add some vanilla extract for flavour.

Definitely second using Stork. Never fails. And beat with the sugar until it’s basically mayonnaise-coloured.

Is your oven definitely working properly?

You'll often find good cooks make lousy bakers.

Cooking is a bit instinctual and you add a bit of whatever til it tastes nice. Baking is the exact opposite. You have to be very precise and follow the instructions closely.

I am a terrible baker, sadly, but a great cook. I just can't help the feeling that I know better than the recipe and then the whole thing goes horribly wrong. I never learn...

You'll often find good cooks make lousy bakers

Certainly true in our house! Dh is an excellent cook (I'm Not!) But I'm a pretty good baker- and he wouldn't even try baking!

Thanks everyone, some good pointers to try next time!

Oven might not be the best. It was inherited with the house when we moved in and seems a decent brand but who knows.

I’m not a great cook either to be honest! I’m not a foody at all!