Baking tips

Use a colander to hold your cake pops or truffles while they dry.

Ever wondered how you could let cake pops or truffles dry without having a flat side where it laid? Well, here’s a hack on how to do it using a colander you already have in your kitchen! (via Iowa Girl Eats)

To give your icing a glossy finish, use your hair dryer.

Put your hair dryer on a low, warm setting to slightly melt the icing and give it an amazing sheen. (via This Week for Dinner) Post contains affiliate links.

Put bread slices on the ends of a sliced cake to keep it fresh.

There is always leftover cake, but how do you keep it as moist and fresh as when you first cut into it? Secure sliced bread to the exposed ends using toothpicks. The bread will get stale, but the cake will remain soft and fresh. (via Tidy Mom)

Mise En Place – Measure all your ingredients before you start baking.

I am a firm believer in mise en place baking. Mise en place means cooking and baking like a pro. It’s a French cooking term that translates to ‘put in place”. When you measure your ingredients ahead of time and prep, you uncover problems well before you even start baking. When steps in a recipe require quick additions or temperature measurements (like with candy or cooked allulose), having your ingredients ready will ensure that the recipe is perfect. How many times have you started a recipe only to discover halfway through you are out of cream, butter, or salt! Or the vanilla isn’t where it is supposed to be, and while you hunt your kitchen, your allulose is over-browning, and your egg whites are going flat. And we all know how expensive low carb ingredients are to buy. It’s absolutely no fun to bake up a cake only to realize you forgot the melted butter in the microwave or forgot to add the vanilla. The solution – mise en place!

Use Room-Temperature Ingredients

You’ve probably seen in many recipes where they will list room-temperature butter or eggs, right? There’s actually a good reason for this. Adding cold eggs to warm melted butter in a brownie mix is a good example. Instead of a batter that is smooth and glossy, the batter will be thick and gloppy. Those cold eggs are going to seize up that butter and ruin your recipe.

Prep The Pan BEFORE You Make The Recipe

Many times after making a recipe (especially recipes with a leavening agent), there’s a small window of time where you can transfer the dough or batter into a pan and stick it in the oven so that the leavening agent can do its job. Prepping the pan beforehand can help tremendously!

Keep The Oven Closed

I know. The yummy, sweet smell might be tempting you to take a peek, but do not open that oven door. Every time you open the oven, an influx of hot air escapes and reduces the oven’s internal temperate. You can also disrupt the baking process in delicate desserts like a souffle or cake. In low carb baking, our leavening agents need all the help they can get. Nut flours are heavy, dense, and sometimes very difficult to rise. When we open the door during baking, we interrupt the leavening agents’ work (baking powder, baking soda). This can cause a premature drop and a dense, heavy baked dessert.

Use Unsalted Butter

Many times, a certain recipe will call for just butter, not specifically salted or unsalted. I know that can be not very clear, but I always tend to grab unsalted butter out of habit. By not using salted butter, you can actually control how much salt is added into the recipe, and you run less of a risk of the flavor of your baked goods coming out differently than what you are used to. Unsalted butter is also ever so slightly sweeter. If you see “butter” in any of my recipes it means unsalted, unless otherwise stated.

Use heavy duty pans, or wrap pans in tinfoil

Almond flour, coconut flour, and allulose (to name a few) are ingredients that over-brown very quickly. We use commerical grade heavy-duty pans ( we LOVE USA pans – the best we’ve ever used). When that option is not possible, we wrap our baking pans with a layer of tinfoil. Placing a loose piece of tin foil over a rapidly browning cake or muffin is a great way to get a golden color on your baked goods without going too far. Over baked almond flour and coconut flour tend to taste bitter and “off.” Keeping an eye on your baked goods and ensuring they are properly insulated from the heat is a great way to take your low carb baking up a notch. .

Don’t Overwork Your Doughs and batters

Many batters made with almond and coconut flour can result in a very tough dessert if constantly kneaded or overworked. Make sure only to stir or blend the appropriate amount of time. Over blending will make it difficult for the leavening agents to do their work. If your gluten-free and low carb desserts are not rising, over blending could be the culprit.