Creativity at Play

Becoming an experienced baker myself over the course of two years I have learned a lot about baking and what it can teach any curious soul willing to try it out. Many of these lessons I've already written on in past posts but have decided to combine all those lessons in this one post to make it an easy one stop read through for any reassurances or tips fellow bakers may be interested in hearing or knowing about. From one baker to another- this is for you: The Rules of Bake Club: 1. Do it for yourself because it is something you enjoy and want to share (not for other's approval): This could probably be considered a common lesson in many of my recipes but especially those that I've tried out for the first time on family and most recently. I've always enjoyed the process of baking- it's very therapeutic to simply follow along and come out with something delicious after trying a new recipe but somethings it can be hard not to look for that confirmation/approval fr

This is a continuation of Part 1: The Top Ten Things Every Beginner Baker Should Know , and the final five tips of that list. Seeing how the last list got a little long, I decided to break it into two parts so it's easier to read and hopefully follow. Also these tips may be more practical and simpler when it comes to the actual application of baking: Final Rules of Bake Club: 6. Sometimes recipes won't specific what the temperature the butter should be at when incorporating into recipes . Most will though- i.e. let butter softened at room temperature or melt butter in microwave. If it doesn't though and the recipe calls for butter in frosting the general understanding is that it's easier to mix in with the other ingredients if it is at room temperature soft before adding in other ingredients and mixing. 7. I f the recipe specifics both systems of measurement (i.e. grams and teaspoons) chose one and stick with it for all ingredients because the conversions may not