Top 10 Baking Tips.

Happiest of Mondays to you! I’m just getting back from my trip to Riviera Maya and with no time in the kitchen the past week or so, I decided to post a little something different for you today. I’ve been wanting to begin a how to series on my blog for over a year, and I’m fiiiiiiinally getting around to it.

Become a Better Baker with these 10 helpful tips from

Readers, welcome to my Baking Basics series! I have over a dozen posts planned for the next coming months where we can talk about anything and everything related to baking. My goal is to present you with the baking basics I’ve learned from stocking a baker’s kitchen and rolling cookie dough to the difference of flours and why room temperature eggs are crucial. While I often touch on certain “hows and whys” in my recipe posts, I want to provide you with a continuous series with basic baking knowledge so that nothing is left to the imagination or guesswork. And when it comes down to it, I want you to recreate my recipes with confidence.

So yeah. I’m forcing you to learn. On a Monday nonetheless. Are you even still reading this? Hello?


In hopes that you’re there, let’s kick off the series with my top 10 baking tips. Totally basic, but completely imperative knowledge in the world of baking.

Become a better baker with these Top 10 Baking Tips from

#1 Always have the correct consistency of butter.

Butter is the starting point for an immense amount of baked goods, so it’s important to have it prepped as the recipe suggests. The temperature of butter can dramatically affect the texture of baked goods. There are three different stages of butter that I typically call for in my recipes: softened, chilled (or frozen like in scones), and melted and cooled.

Most recipes calling for butter call for room temperature/softened butter. Room temperature butter is often beaten with sugar, either granulated or brown, into a light and airy creamed texture. This helps leaven the baked item and creates a more tender texture. Room temperature butter should be cool at room temperature– not melty or greasy in the slightest. Butter that has been partially softened in the microwave will, more often than not, yield a greasy baked good. Always leave it out on the counter for around 1 hour to yield the perfect consistency. Softened butter should give slightly when pressed but still hold its shape, like this:

Become a better baker with these Top 10 Baking Tips from

Chilled butter is butter that has been well chilled in the refrigerator or freezer so that it does not melt during mixing. This helps create flaky pockets in recipes like pie crust.

Melted and cooled butter should be liquified and lukewarm. If melted butter is too hot, it can cook the batter and eggs. Who wants scrambled eggs in their cookie dough? I like to use melted butter in brownies and ultra chewy cookies.

Become a better baker with these Top 10 Baking Tips from

#2 Room Temperature is KEY

Speaking of temperature, if a recipe calls for room temperature eggs or any dairy ingredients such as milk or yogurt, make sure you follow suit. Recipes don’t just do that for fun– room temperature ingredients emulsify so much easier into batter creating a uniform structure and texture throughout your baked good. Think of rock hard butter– it’s not so easy to cream that into a soft consistency is it? Same goes for eggs, especially the egg whites. They give so much more volume to the batter at room temperature. So yes, temperature is imperative!

Become a better baker with these Top 10 Baking Tips from

#3 Always read the recipe in full before beginning.

This sounds sort of silly to even type, but I can’t tell you how many times I’ve had a complete and total disaster in the kitchen because I didn’t realize a certain step was coming up. Reading ahead will help you know the how, why, where, and when of what you are about to do. It will take you 1-5 minutes max and could save you from wasting your ingredients on a failed dessert.

#4 Always have your ingredients prepared.

BEFORE beginning a recipe. So, read through the ingredients, get them prepared and ready on your counter, then read the recipe in full. There is very little room for error when you begin recipes this way. Trust me, trust me, trust me.

Become a better baker with these Top 10 Baking Tips from

Become a better baker with these Top 10 Baking Tips from

#5 Learn how to measure.

Surely by now you know the importance of precision in baking. Precise temperatures, precise preparation. Well, one of the most crucial parts of baking is to measure your ingredients properly.

Much of baking depends on precisely measured ingredients and, unfortunately, problems are common if measurements are incorrect. Having a good grasp of measuring techniques is essential when it comes to baked goods. Measure dry ingredients in measuring cups or spoons– these are specially designed for dry ingredients. Spoon and level (or “spoon and sweep”) your dry ingredients. This means that you should use a spoon to fill the cup and level it off. This is especially important with flour. Scooping flour (or any dry ingredient) packs that ingredient down and you could be left with up to 150% more than what is actually needed. A recipe calling for 1 cup of flour and baked with 2 or more cups instead will surely result in a fail. And a rather dry baked good.

And for liquid ingredients, I always recommend measuring them in a clear glass or plastic measuring pitcher. Here is much more information on measuring ingredients properly.

Become a better baker with these Top 10 Baking Tips from

#6 Weigh your ingredients.

I own a small kitchen scale and it is, by far, the most used tool in my kitchen. A gram or ounce is always a gram or an ounce. But a cup isn’t always a cup. This is why I offer gram measurements with my recipes. Again, precision is everything.

Become a better baker with these Top 10 Baking Tips from

#7 Get an oven thermometer!

I was just talking to my friend about this on vacation (that’s normal right?!) — she tried to bake a cake without realizing how OFF her oven temperature was. The resulting cake was dry and lacking flavor (from drying out) because her oven temperature was much higher than what the dial read.

Unless you have a brand new or regularly calibrated oven, your oven’s temperature is likely inaccurate. When you set your oven to 350°F, it might not really be 350°F inside. It could only be off by a little – 10 degrees or so. Or more than that – 100 degrees or even more! Do you know what that will do to your cookies, cinnamon rolls, and cakes? While this might not seem like a big deal to you, it is a LOADED problem for baked goods. As you know, when it comes to baking accuracy is everything; there is little room for error. Having an oven whose temperature is off can ruin your baked goods, the hours spent on the recipe, the money spent on ingredients, and leave you hungry for dessert. The inexpensive remedy to these baking disasters is an oven thermometer. While cheap, they’re irreplaceable in a baker’s kitchen. Place it in your oven so you always know the actual temperature.

If you use a convection oven, always reduce the oven temperature by 25°F. I usually reduce the baking time as well– for cookies, it’s around 1 minute less. For cakes, cupcakes, bread, brownies, bars, etc (items with longer bake times)– it’s usually reduced around 5 or so minutes.

Become a better baker with these Top 10 Baking Tips from

#8 Keep your oven door closed.

You now know how the oven’s temperature can ruin a recipe. But what can completely throw off the oven temperature is constantly opening and closing that oven to peek at your baking cupcakes. I mean, I get it. It’s tempting to keep the oven door ajar to see your cake rising, the cookies baking, and the cupcakes puffing up! But doing so can let cool air in, which greatly interrupts your baked good from cooking. Or worse– affects how your baked good is rising. If you need to test your cakes for doneness with a toothpick, do so quickly. Remove it from the oven, close the oven immediately, test for doneness, put it back in as quickly as you can if more bake time is required.

#9 Chill your cookie dough.

If the recipe calls for it OR if you find the cookie dough incredibly sticky and soft OR if you want to bake the cookies at a later time. Chilling firms up cookie dough, decreasing the possibility of spreading. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavor. In chocolate chip cookies, for example, it helps develops a heightened buttery, caramel-y flavor. After chilling, let your cookie dough sit at room temperature for about 10 minutes (or more, depending how long the dough has chilled) before rolling into balls and baking. Alternatively, sometimes I chill the cookie dough for 2 hours, roll into balls, and then chill the balls on a paper plate for 1 day. The cookie dough is quite hard after being chilled after the 6-8 hour mark, so that way is a little easier.

Become a better baker with these Top 10 Baking Tips from

#10 Cookie Trick!

Last one! It’s about cookies. Again. And obviously. To keep leftover cookies extra soft, store them with a piece of bread. Have you heard this before? Maybe you have, maybe you haven’t. If storing cookies in a tupperware or cookie jar, stick a regular piece of bread in there as well. The bread will give out all its moisture and dry up while the cookies will stay moist, soft, and tender. It’s the BEST TRICK EVER.

Super soft cookies for days!

Become a better baker with these Top 10 Baking Tips from

I’ve said it before and I’ll say it again. When it comes to baking, it pays off to be a perfectionist. Hopefully these 10 tips will help you along! Stay tuned for more lessons in my Baking Basics series. Bake on, friends!


  1. Fantastic advice Sally! I’m looking forward to this new baking series of yours! 🙂 Cookie dough chilling is one of the best tips – completely changes the outcome of cookies! I now always chill my cookies!

    Just wanted to say how much I love your photos.. I swoon over them in every post! Especially when I see the big jars of sprinkles!! Oh how I wish I had me one of those!

    Looking forward to reading the next in your baking series! 🙂

  2. Love your recipes Sally!! I was reading your tip about getting an oven thermometer for the right temperature. I agree as I often find that my cake cooks faster or slower than the recipe posted.

    But how do we ensure that oven temperatures posted on recipes/ books are measured as well by the author? They could have written as per their oven.

  3. Hi Sally! I have used some of your recipes for a while now and I have to say they have become my go to recipes. I cannot wait to read more in this series. I have been baking for a few years now but it is always nice to refresh my memories on the basics. I hope you enjoy your birthday and I cannot wait to try making that cheesecake. Which I am nervous about because I have never made one all on my own before. Wish me luck!


    • Also one other question when making cut out cookies how do you get them to hold their shape during transfer? Mine always seem to tear or fall apart and as a perfectionist I want them to be just right. Thanks for any advice you have.

      • Hi Megan! Thank you for the kind comment. You will be FINE baking cheesecake. I promise! It is totally doable. Just read through the instructions before you begin and have everything ready to go. For cut-out cookies, I just make sure that my dough is solid and firm. Do you use my cookie dough for your cookies? I’ve never had issues with it. Just be very gentle with transferring to the baking sheet. Here is my recipe:

  4. Hi, I’m from Venezuela and I just start blogging on my own, I have found so much inspiration in your blog, thank you so much for sharing your knowledge. 

  5. I LOVE YOUR SITE! I found you a few months ago after looking for a Bete way of making chocolate chip cookies,  and I have to say by far your recipes and site have ben the best. Please the post coming!

  6. Hey,
    Came across your site on a search engine and it’s really fantastic. My only ask is can you please please please put imperial measurements on your recipes? This would really come in handy for UK bakers!
    I was looking at your caramel rolo cookies and it says ‘a stick of butter’ but we normally use Stork butter here that comes in a 250g block and it seems way too much?
    Thank you,
    Vicki x

  7. YOU ARE THE BOMB.COM!!!!! I’ve baked every week since discovering your website!!! I like to bake for other people and the feedback has had everyone raving like I’m the best baker haha. Thanks for sharing your recipes and tips 🙂 Look forward to more recipes to come!

  8. hey Sally!
    I know you have a really busy schedule 😉 but if you get the urge to do another one of these “Tips” posts I would love one that includes baking soda and baking powder… the differences and what each one is actually supposed to be used for and what they do!… I find myself guessing between the two because I don’t actually fully understand those even after looking things up online … 
    thanks! 😉 

  9. Hello Sally! I really appreciate the tips. I used the tip of placing a piece of bread in the cookie container when I was taking cookies into my classroom. It worked perfectly! It kept them moist and soft. Some people say to put apple slices in with the cookies. Thanks for the tips, Sally. Have a great day!

  10. Sally, I’ve noticed your cupcakes recipes typically use all purpose flour. Other recipes I’ve tried in the past call for cake flour. The cake flour recipes tend to have a softer, larger crumb. Can you tell me why you prefer all purpose flour for cupcakes?? THANKS!! Love your blog.

    • Michele, I use all-purpose flour for my online recipes because it is most convenient for readers. I tweak my recipes for the use of all-purpose, while still achieving a soft crumb. A few of my cake and cupcake recipes call for cake flour OR have notes about subbing cake flour.

  11. Where do you get your sprinkles, and do you have preferred brands? Lately I’m finding that my local grocery store’s selection is really pricey and I’ve been debating buying a bulk container on Amazon, but wasn’t sure if I’d regret it (maybe they’ll bleed, be waxy, etc.).

  12. Hi Sally— I’m trying to bake with oat flour because my family needs to be gluten free… what can I do to keep cakes, brownies or cupcakes moist?

    • Jean, I’m not that seasoned with GF baking. Truly, I’m not! I’ve worked with GF flour before (I like Cup4Cup) and use it cup-for-cup for all-purpose in some recipes (typically not cookies or cakes). I would do a quick online search for tips on using oat flour. Here are all my GF recipes if you are interested.

  13. I HAVE to know where you got those copper measuring cups!! They are absolutely amazing!!

    PS. Your blog is amazing. I love all of your recipes. I make your skinny strawberry chocolate chip muffins on the regular. Everyone loves them!! 

  14. I absolutely love your blog & find that it is my blog to come to when I need a recipe. Being from the UK the gram conversion is most helpful so thank you!  
    A quick question, when your cake recipes (muffins, cupcakes, cheesecakes) mention yoghurt should it be used at room temperature or straight from the fridge before adding to the recipes? 

    • If the butter is melted or at room temperature, which usually it is, then yes– the yogurt should also be at room temperature.

  15. I love your tips and your recipes, especially the Nutella cookies….wow. So I HAD to buy your book ” Sally’s Baking Addiction” and I wasn’t disappointed 😉 I made the vanilla bean cake yesterday and although it is yummy with that strawberry whipped cream on top I found the sponge to be greasy. I melted and cooled the butter before using it as the recipe states, but after reading your baking basics again about butter I wonder was it the melted  butter that made it greasy? One last thing, your death by chocolate brownie with that yummy mint frosting is our family favourite xxx

    • Hi Maria! It may have something to do with it, but all that flour should’ve soaked it up! How about slightly decreasing the butter.

  16. I absolutely LOVE every single cupcake recipe of yours – they always turn out so delicious!! I have been using your cupcake recipes for about 2 years now (sometimes with my own alterations, just for fun — because they definitely aren’t necessary). I plan to begin trying other desserts of yours because I am positive they will be a big hit! THANK YOU so much for sharing your amazing, delicious, to die for recipes!
    I am wondering if you have ever done a blog/post about doubling recipes or if that will be in the near future? Maybe I am wrong, but it is my understanding that you can’t always just simply double the recipe because some ingredients may not be an exact double measurement (not even sure if this makes sense when I say it/type it but I know their is a science to it all). To avoid a failed batch, I always just do a 2nd (and sometimes 3rd) individual batch because I am so afraid to mess something up by doubling all of the ingredients… am I crazy? Did I completely imagine that you can’t just simply double a recipe? Any input/advice/tips would be greatly appreciated! Thanks so much!!

    • Breads, rolls, cookies, and bars are usually problem-free when it comes to doubling. Where I run into the most problem are cakes/muffins/quick breads. The baking soda and baking powder are usually the issues. I almost never double cake recipes– if needed, I make two batches. This way there is no issue.

  17. Whatta a great article. I’m a huge fan and thank you so much for sharing your wealth if knowledge with aspiring bakers. Yes, we’re listening!!!!!

  18. Love your recipes and your tips! And I really like the fact that you list ingredients by weight. Makes it so much easier to follow. 

  19. The tips are great and informative. I get very confused when using electric oven with an element at the bottom and rods at top. Should I turn on both or only the lower one while baking cakes and cupcakes? Your answer will help me bake more confidently.

  20. Hi Sally, love your site and all of your wonderful tips & recipes. I have a high altitude question. When preparing the soft & chewy oatmeal raisin cookies, how do you suggest I modify the recipe? We are at 6,700 feet & the cookies tend to spread a lot. Thank you!

  21. Hi! first of all, thank you so much for this tips!!! they are really usefull. I’m returning to my baking addiction after a long time and starting a little business on my own, so I´m reading all your blog, since here in Peru there are not many blogs of baking or desserts.
    Basically im starting with mini cheesecakes and cookies – two of my favorite things in the world – and last week made my first mini cheesecakes, but im not sure if using a water bath (or how do you say it?) is the only way for baking cheesecakes. I’d love to learn more about tips for this deliciuos dessert. Thank you in advanced 🙂 

  22. I love reading other people’s top tips, everyone has different ones but are all equally as important! Will be taking these on too!

  23. I have a questions about using large egss vs. extra large or jumbo….

    If a recipe calls for large, does it really matter if you use a large egg?

    • Yes. Extra large or jumbo means there is more egg in the recipe, which has a major effect on the texture, taste, and appearance of a baked good. Especially if the recipe calls for 3, 4, 5 eggs! Always follow the recipe. If a recipe doesn’t specify, it’s usually a large egg.

      • Would you happen to have a weight on a large egg? I have chickens and like to use their eggs in my baking. Not only do I believe they taste better, but I know my chickens are very well cared for. The problem is that the sizes of the eggs do range. Is there a solution?

      • The solution would be weighing. 1 large egg is approx 57 grams in the shell, 50 grams without shell. I’d use this as a guide.

  24. When do you NOT recommend mixing a dough to bake later; you touched on this in your GREAT explanation of BS vs BP but didn’t really elaborate ~ Thx

  25. Hey Sally!
    It would be so helpful if you posted a list of essential baking tools that every baker’s kitchen needs, like you did with the candy tools. I’ve read about quite a few as I’ve baked with your blog over the last few years. You’ve mentioned scales and oven thermometers, baking mats and baking racks. BUT a master list, especially with your preferred brands, would be awesome!!! I would really appreciate it if you considered this idea.

    My favorite part about your blog is how you explain the science behind the ingredients. I love understanding how the temperature of butter affects a cookie and other crazy facts that most people do not know. I have always wanted to learn how to create my own recipes. I’m pretty close to understanding the majority of it. Now that I have the proper knowledge of baking, I need the right tools! I bought my first Kitchen Aid mixer for myself for Christmas (its light pink and amazing). HOW did I live without this thing before? Anyway, there are a few more items that I would like to get soon. I’m currently searching for a post where you mentioned some type of mat…silicone maybe? I’ll find it eventually. Ha! 

    • Hi Amanda! What an excellent idea for a Baking Basics post in the future. I’ve been thinking of doing one of these! Perhaps in February. Stay tuned for it! (I have a pink mixer too!) And here is the silicone baking mat you absolutely MUST have. I bake everything on it. Not just cookies!

  26. Have a recipe that calls for grated rind of 1 lemon in the cake batter, and juice of 1 lemon in the frosting. I usually just eyeball it, but  I just did all the prep work, and ended up with approximately 4 tsp. of rind. That’s the most I’ve gotten in a long time, so my question is: is there a ratio of some sort?

    I did search (extensively) on the internet. The recipe is for a Mocha Butter-Cream Torte with Mocha Butter-Cream Frosting. It is a recipe card from way back, and I didn’t try it because there were no measurements for the lemon in it. I’ve gotten braver over the years and bake a lot.

  27. Hi!
    I’ve been visiting your site quite often now, and I’ve tried a few recipes. They’re all delicious! But I have one doubt. In Brasil, it’s hard to find small packages of instant yeast and, once oppened, they don’t last long, witch means a lot of waste. I could find small packages of fresh yeast. It says that I can substitute, using 3x more. I would like to know if I really can replace the types of yeast.
    Thank you very much! 

  28. One tip that has made a real difference to my cake baking (using the creaming method) is to beat the butter and sugar for far longer than you might have thought necessary – it should be REALLY pale and REALLY fluffy, and look almost like whipped cream.  I’ve been known to do this for 10 minutes.  This is really only possible if your butter is at room temperature.  I’ve read (and found) that it’s not possible to overmix butter and sugar – the danger of overmixing comes when the dry ingredients are being added, after the butter and sugar have been fully creamed and the eggs gradually beaten in.  The flour and other dry ingredients need to be folded in with the lightest of touches.

    My cakes still aren’t perfect, but they’re much lighter and a lot less dense since I started increasing the time I creamed the butter and sugar.  Give it a try!

    • Ann, love your tip. I’ve heard the same about creaming butter and sugar together. Thanks so much for sharing!

  29. Hey Sally!

    First of all, I’ve made three of your recipes so far and they’ve all turned out amazing. Now I thought I would probably not learn anything new from this post, but decided to read it anyway and… well… tip 10 is new… sort of. 

    I don’t have a lot of experience in baking cookies, but one thing I do know, is to put half an apple into the gingerbread box, to keep them soft (or to make them soft in the first place). I was wondering, if you think that would work for other cookies as well? None of my cookies have ever become dry so far, so I never got the chance to try it, but reading this last tip of yours, I was wondering if an apple would work too.

    Thanks in advance for your answer,

  30. This is so helpful – thank you!  I’d be interested in reading some tips from you about how to frost cupcakes (what tools to use, tips for using them, etc) and make them look cute!  Mine are always such a mess!

  31. Hi Sally, I am a baker and love your recipes!!!!
    I am wondering when you give your baking temps is that for a traditional temp or convection?
    I have learned so much from you and really appreciate you sharing your recipes and your abundant knowledge!!

  32. You are amazing, your website is so pretty and organized, and every thing you make looks incredible. I am interested in making my own recipes, and was wondering how you come up with all your own recipes. Do you stick with just basic ratios and tweak from there? How do you know if something will be soft enough or rise correctly?
    I just wasn’t sure if you had any advice. thanks

    • Thank you so much for very kind comment Amanda. It’s really just through experience and trial and error. If you’re in the kitchen almost daily, you learn quickly about what works and what doesn’t! I also have a lot of basic recipes from which I create new recipes, new flavors, etc etc. Sorry if this doesn’t answer your question, but I hope it at least helps.

      • Thanks for the response 🙂 Last question I forgot to ask, have you ever though of opening an online or storefront bakery ?

  33. For your tip on chilling cookie dough, would you get the same results by rolling/dropping into balls first and then chilling?  I’ve had trouble in the past getting the dough back to a good temperature for rolling without letting it get too soft.

    • I always find it’s best to chill the dough then roll into balls. I usually let dough sit out for 30 minutes before I begin to roll (after it’s been chilling). Not sure if this helps!

  34. I love your site and have made several recipes that have turned out GREAT!  Yesterday I attempted to make the yellow cupcakes and had a DISASTER! I have made them in the past as well as the yellow cake and they turned out fine.  When I pulled the cupcakes out they had poofed up and then spread all  over the pan and were hollow (if that makes sense)….! After racking my brain trying to figure out what happened, I looked at my flour and realized that it was self rising flour instead of all purpose….! Would this have caused my baking disaster? The only other thing I did differently was make my own buttermilk with milk and lemon juice…(I’ve done this in the past for other baking and had no problems)
    Thanks! Keep the awesome recipes coming! 

    • Whoops! Yes, do not use self rising. Way too much leavener, causing the cupcakes to basically explode, spread, etc. I’ve done it before too- easy mistake but easily fixable with the next batch.

  35. Thanks this was so helpful! I was just wondering if there are like substitutes to make desserts healthier? I would also like to know what kind of ingredients do what to the recipie. Like what does each ingredient do? Thanks! Sorry if that was confusing! I loved this article and can’t wait for more!!

  36. Hi Sally, firstly I adore your website! Your recipes are so good and thankfully easy to follow for amateur bakers like myself. But, as I am in Ireland, some of our terminology is slightly different (ie: regarding sugars, flour, etc.) I have printed out a little conversion chart for most things (metric v imperial, etc) but I have a question about one of the most important ingredients: CHOCOLATE!
    What is the difference between semi-sweet, bittersweet, unsweetened, etc? (there are probably others that I should list here that I haven’t heard of yet) I would be so grateful if you could help with this because, really, where’s the fun in baking without chocolate?!  🙂
    Thank you in advance.

  37. Hi Sally!

    I’ve come across some recipes which call for Italian 00 flour, an ingredient that is inexplicably difficult to find locally. I even had to mail order semolina (Durham) flour! But I remember my grandmother using Swans Down flour and it was ultra fine. I was wondering if you know how well Swans Down compared to the typical 00 products.Thanks in advance!


    • Hi Jerry, I’m so sorry but I have zero experience with 00 flour. However, I’ve read that it is strikingly similar to Swans Down cake flour. Which is typically the brand of cake flour I use. And I love it. It’s VERY fine.

      • Thanks for the reply Sally! I suspected Swans Down might be very similar to the OO Italian product. I think I’ll do a bit more research on gluten and protein contents before I try to substitute Swans Down for 00. However I have a hunch they’re probably almost identical.

        Thanks again!


  38. Hi Sally,

    First off, I’ve made your web page my ‘go to’ for all things sweet baking! I’ve made several of your recipes, all successful. This question is kind of in the realm of baking tips but doesn’t relate directly to your post.

    I’m looking to make a cupcake flavored with a powder, specifically green tea cupcakes flavored with matcha powder. Do you have any similar recipes I can borrow from or tips on how to adjust other ingredients? I also want to make a chai tea cupcake. I could use the powder or infuse one of the other ingredients with the tea.
    If you have any suggestions or tips, I’d be very grateful!

    • Hi Christina! While I’ve never made cupcakes with matcha powder– there are a few recipes out there that look pretty wonderful. Sorry I’m not much help! But how about this one?

  39. Hey Sally! Great list! Are there brands you prefer using in the kitchen? I’m shortlisting a list of essential baking ingredients that I love and I was wondering if you have any brands you favour?
    Let me know what else I could add into the list

    • Sarah, I plan to write a post about my favorite baking ingredients soon! For now, here’s a quick one (and I don’t work with any of these brands, they’re genuine favorites): I love king arthur flour, nestle chocolate chips, hershey’s cocoa powder, don’t really have a favorite brand of butter, ghirardelli chocolate, domino sugar…

  40. Hi Sally! I love reading your articles! And love the tips, first time baking here by the way. I will surely follow them and will share my experiences with you! Going to be a baking addict like you from now on. I love you!

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