Hereâs the truth: no matter how long youâve been baking, you still make mistakes. I do, all the time. Some are small things I shrug off, others are big enough to ruin a batch, but every single one has taught me something.
Iâm sharing the mistakes I still find myself making in my own kitchenâŚ. what goes wrong, why it happens, and how to fix it next time. If youâve ever pulled out flat cookies, curdled buttercream, or collapsed bread dough, youâre not alone.
overproofing dough
What happens: The dough rises too long, the gluten weakens, and instead of a lofty, airy bake, it collapses in the oven with a faintly âyeastyâ taste.
Why it happens: I get distracted (ahemâŚNorah) and think just ten more minutes wonât matter. Spoiler, it does đ
Fix: Set timers you canât ignore and use the poke test (press the dough lightly, if the dent springs back slowly but not fully, itâs ready).
forgetting to take out butter/eggs
What happens:
Youâre ready to bake, but the butter is still a cold brick and the eggs are straight from the fridge. Cold butter wonât cream properly with sugar, which throws off the texture of cookies and cakes. Cold eggs donât incorporate evenly, which can cause curdled batters or uneven rise.For butter: Skip the microwave (it melts unevenly and can ruin the texture). Instead, place the stick under an upside-down warm drinking glass tall enough to cover it. In about 10 minutes itâs perfectly softened. You can also cube butter into small pieces and let it sit out, more surface area means faster softening!!
For eggs: Place cold eggs in a glass of warm-to-hot water for 5â10 minutes. Theyâll quickly come to room temp and mix in smoothly without shocking the batter.
grainy buttercream
What happens: The frosting feels gritty on the tongue, instead of silky smooth.
Why it happens: Rushing the butter whipping, skipping the sift, or not letting sugar dissolve fully.
Fix: Beat butter for at least 5 minutes until pale and fluffy before adding sugar. Sift powdered sugar, then add slowly. Finish with a splash of cream or milk to smooth it out.
split buttercream
What happens: Instead of a luscious frosting, it looks curdled and broken.
Why it happens: Ingredients arenât the same temperature (ex. adding cold butter to warm meringue or vice versa).
Fix: Warm the bowl slightly over a pot of steaming water while whipping, or chill briefly if itâs too warm, then re-whip. It usually comes back together.
cutting bakes too early
What happens: Brownies ooze everywhere, bread gets gummy :(
Why it happens: Impatience. I know baked goods need to cool for structure to set, but the smell of fresh bread uggghhh and its so good warm!!
Fix: For brownies/bars, refrigerate before slicing for clean cuts. For cakes, wait until completely cool to frost, or bake a small âtasterâ cupcake. For bread, donât cut sourdough early but if its a regular loaf, if you cut the end piece for a snack it wonât ruin the whole loaf. Just that little edge will get a bit gummy.
oven temp lies
What happens: Cookies spread too thin, cakes dome too high, or the outside burns before the inside bakes.
Why it happens: Ovens almost never run true to the dial!!!
Fix: Use an inexpensive oven thermometer (around $10â15) to know your real oven temp. Adjust baking times accordingly!
not chilling dough
What happens: Cookies spread flat, flavors donât deepen, texture is off.
Why it happens: I skip chilling because Iâm impatient (or because I want cookies now).
Fix: Chill at least 30â60 minutes. It firms butter, hydrates flour, and develops flavor. Overnight chilling often makes cookies bakery-level.
ignoring recipe notes/improvising
What happens: You think, I know better, swap an ingredient, or skip a step, then regret it.
Why it happens: Overconfidence. I trust my gut instead of my own notes!!
Fix: Respect your recipe notes like theyâre the recipe itself. If you want to experiment, do it on a second round once youâve nailed the base.
The truth is, mistakes never fully go away, they just show up less often as you learn to spot them.
Tbh⌠thatâs part of what makes baking so addictive. Itâs humbling, it keeps you learning!!
So if youâve overproofed dough or fought with a split buttercream, welcome to the club. Even seasoned bakers are still making mistakes. The trick is to turn every one into a lesson ;)
đ Skylar
