Baking Basics 101

Both margarine and butter are used for fat and texture in baking. While they have different price points and health benefits, Mirage Margarine can be used 1:1 with dairy butter.

Baking Soda vs. Baking Powder 

• These ingredients are used as leavening agents in baking, but there are some key differences in their activation. Baking Soda is activated by acid (like lemon juice, cocoa powder, buttermilk, and vinegar), while Baking Powder is activated by liquids, so water and milks will do the trick.

High-quality ingredients are important in baking, but so are your tools! Your oven is one of the most integral elements to a recipe, and so should be used correctly. 

• If a recipe does not specify where to place your baked goods in the oven, the middle shelf is the one to use.
• Convection ovens are more effective at circulating heat than conventional ovens and so will cook your baked goods faster. If you use one, it is recommended to reduce the temperature by around 25°F and check on your treats a little earlier than the recipe’s indicated bake time.
• While it’s handy to bake a lot at once, it’s important to make sure not to crowd the oven. Too many baked goods could affect the hot air’s circulation and impact your baking.

The baking process does not end right when you take your baked goods out of the oven, cooling is still an important step that often gets overlooked. 

• Once your cake layers are out of the oven, cooling them upside-down will flatten out the top. This makes stacking and icing easier when you’re assembling your cake. 
• Before storing your baked goods, make sure they are completely cooled. This will prevent condensation inside the container to keep your goods crisp, and not soggy.
• For a recipe where you need to roll or knead dough, a chilled countertop will help prevent sticking. Just fill a bag with ice and run it over your desired surface before working with your dough!