Beginner baking FAQ

You don't need one, but it's the most useful thing a beginner can buy. Flour measured with a cup can vary a lot depending on how you fill it. A scale gives the same amount every time. King Arthur Baking lists 1 cup of all-purpose flour as 120 grams, and many recipes now include grams.

Use the "fluff, spoon and level" method. Stir the flour in its bag to loosen it, spoon it into the measuring cup until it's heaped, then sweep off the excess with the flat side of a knife. Don't scoop the cup straight into the bag, because that packs in extra flour and makes bakes dry and dense.

Both make baked goods rise by producing carbon dioxide gas. Baking soda is pure sodium bicarbonate and needs an acid in the recipe (like buttermilk, brown sugar, yogurt or lemon juice) to react. Baking powder is baking soda that already has a dry acid mixed in, so it works on its own. They're not interchangeable one-for-one. Baking soda is several times stronger.

Only if you also add an acid. A common substitute for 1 teaspoon of baking powder is ¼ teaspoon baking soda plus ½ teaspoon cream of tartar. Using baking soda alone in its place can make bakes taste bitter or soapy.

Do a quick fizz test. Stir about ½ teaspoon of baking powder into hot water. It should bubble right away. Add a pinch of baking soda to a spoonful of vinegar. It should fizz strongly. If there's little or no reaction, replace it.

Usually, yes. Most baking recipes call for unsalted butter so you can control the salt. If you use salted butter, reduce or skip the added salt in the recipe. The amount of salt varies by brand, so check the label.

Room-temperature ingredients blend together more smoothly and trap air better when creamed, which gives a lighter texture. Cold eggs can make softened butter firm up and look curdled. To warm eggs quickly, put them in a bowl of warm (not hot) tap water for about 10 minutes.

The most common reasons are butter that was too soft, too little flour, a warm or greased baking sheet, and an oven that wasn't fully preheated. Our free guide, Why Do My Cookies Spread?, walks through all seven causes with a fix for each.

No. Cookies, quick breads, muffins and most cakes can be made with a bowl, a whisk and a sturdy spatula. An inexpensive hand mixer makes creaming butter and sugar easier. A stand mixer is helpful later for big batches or kneading bread dough, but it isn't necessary for a beginner.

It means beating softened butter and sugar together until the mixture looks lighter in color and fluffy, usually 2–4 minutes with a mixer. The sugar crystals cut tiny air pockets into the butter, which helps cookies and cakes rise. Stop once it's pale and fluffy. Creaming too long, or using butter that's too warm, can lead to extra spreading.