Hey there! Are you new to baking?
You’re in the right place!
Think of this as your cozy corner of the internet for learning how to bake.
No pressure. No perfection. Just delicious bakes, simple tips, and the kind of recipes that will make you feel like a star baker.
Whether you’re brand new or just need a bit of a confidence boost, I’ve got everything you need to get started.
From easy-peasy bakes to must-have tools, baking lingo, and a few tips I wish someone had told me sooner, I’ve got you covered!
EASY BAKING RECIPES | A Great Place to Start
Think of these as your gateway bakes. No fancy skills or ingredients needed – just classic, comforting recipes that anyone can make.
Baking Terminology 101
Don’t worry – you’re not the only one wondering what “cream the butter” or “fold in the flour” actually means.
Here’s a quick cheat sheet:
- Cream – Mixing butter & sugar until it’s pale and fluffy.
- Fold – Gently combining ingredients without knocking out all the air. Think slow, swooping movements in a figure-of-eight motion using a spatula.
- Beat – Vigorously mixing, usually with a whisk or electric beater, to combine ingredients.
- Sift – Pass dry ingredients through a sieve to remove lumps & add air.
- Prove – If you’re dabbling in bread, this means letting the dough rise (& yes, it feels a bit like magic).
- Blind Bake – Baking a pastry case before adding the filling. You’ll need baking paper & some baking beans (or dried rice).
- Crumb coat – A thin layer of icing that traps pesky crumbs before the final coat goes on.
- Stiff peaks / Soft peaks – Refers to whipped cream or egg whites. Soft = gently droops, stiff = stands upright.
- Room temperature – Ingredients like butter & eggs should be soft or not fridge-cold to mix evenly.
Baking Cupboard Staples
Ready to get started with baking? Begin by stocking up your kitchen cupboards with a few essentials.
These trusty ingredients show up in most of my go-to bakes and will set you up for success.
- Flour – All purpose plain flour & self-raising
- Sugar – Caster sugar, light brown sugar, and icing sugar
- Butter – A block of unsalted & salted, plus a pack of baking spread/margarine
- Free-range organic eggs – Medium or large, always store them at room temperature
- Flavorings/spices – Vanilla extract, almond extract, ground cinnamon & ground ginger
- Raising agents: –Baking powder, bicarbonate of soda, dried quick-yeast
- Cocoa powder – 100% unsweetened cocoa powder is best
- Chocolate – A good-quality bar of milk, dark and white chocolate
Pro tip: Keep an eye out for use-by dates on things like baking powder and self-raising flour – a fresh unopened pack will always produce the best bakes with a lovely rise!
Must-Have Baking Tools | Jessie’s Favorites
You don’t need a kitchen full of gadgets to bake something brilliant. Here’s what I use the most:
(FYI – These are Amazon affiliate links, meaning I receive a small commission for any purchases made. I appreciate your support!)
You’re Ready to get baking
Now that you’ve got the know-how, the kit, and a few easy recipes up your sleeve, you’re all set!
