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# a baking powder
7 reasons why your baking is always crap
You’re not alone.

YOU’D LOVE TO be one of those people who can just produce a cake on a whim, wouldn’t you?

You wish you were the kind that has vanilla pods and light brown muscavado sugar just hanging around in your press.

But you’re not. And that’s just one of the many reasons why your baking is always a disappointment…

1. It’s a last minute decision

Unless you’re a seasoned baker, your decision to whip up a little batch of this, or a slice of that is usually spurred by one of three things:

  • You’re been watching Jamie/Gordon/Nigella on the telly and you might actually die if you don’t get your gob around some cake right now
  • You’ve forgotten that you promised to bring a homemade desert to some kind of dinner party
  • You’re under the influence

I-need-a-cake-ohshutupmrshudson Illmakeitmyself Illmakeitmyself

2. Substitution

Soft dark brown sugar and the stuff you put in your tea are NOT the same thing.

Dairygold is NOT unsalted organic butter.

And yes, there IS a difference between self-raising and plain flour.



3. “Ara sure I’ll do without it”

Just because the recipe only calls for half a teaspoon of baking powder, it doesn’t mean it’s not important.

Never trying to make cookies again, apparently baking is not my life's calling. - Imgur Imgur Imgur

Oh, and by the way, baking powder and baking soda are not the same thing.

7816435_HIMYM_-_Whaaat Nocookie Nocookie

4. The cups problem

You find the perfect recipe, you have all the ingredients, when suddenly…


How big are these cups? Like, a mug? Or should I use a fancy teacup?

Of course, cooking with cups (a la our American cousins across the waves) is actually much simpler than weighing and measuring, but it just doesn’t seem right.

What about all those wasted Home Ec classes spent painstakingly measuring out 225g of this and 175ml of that?

All that time spent getting down on your knees and putting your eye level with the jug to make sure you had it just right… was it for nothing?

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5. You don’t understand the terminology

Creaming in? Rubbing? Folding? They’re all just fancy ways of saying “mix the shite out of it”, right?

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6. You don’t have the right tools

How many times have you seen the words:

… muffin pan…


…8 inch square cake tin with removable bottom…


… flan mould…

in a recipe and thought to yourself “I don’t have those things, but sure this yoke I use for roasting chicken will do, right?



7. You have no patience


THREE DAYS! Are you having me on? I want to bake the cookies NOW and burn my fingers eating them straight off the tray.


COME OFF IT! I want to put icing on it right now and serve it to my amazed guests!

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