10 Genius Baking Hacks Every Home Baker Should Know

A baking hack goes a long way in the kitchen, making it even more fun! 

Nothing is worse than having a bake stick to the pan when you could have prevented it, or not having buttermilk or eggs on hand, even though you had the ingredients to replicate them. 

These are 10 of my favorite easy baking hacks that I’ve tried and tested many times over. Keep them in your back pocket and get to baking!

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​​Use Apricot Jam to Make a Simple Glaze

Whether you’re finishing a fruit tart or want to add a little shine to your croissants, keep a jar of apricot glaze in the fridge for an easy glaze. It’s a neutral flavor that only adds a little sweetness.

Simply microwave a tablespoon (or however much you need) for 5-10 seconds, stir, and brush on! Watch the video here.

Swirl Your Bowl to Find the Chunks

If you’re rubbing butter into dough for a pie crust or biscuits, you don’t want to miss any big chunks. Simply hold the sides of your bowl and give it a swirl! This will bring any larger bits of butter to the top for a quick crumble.

Easily Line Your Cheesecake Pan

This is a simple baking hack that makes the difference between a smooth cheesecake bottom and one that leaves bits behind. 

Take the sides off your springform pan and tear a piece of parchment paper so it covers the base, leaving a few inches extra. Place the rim of your pan back over the top, fitted into the base, and close the latch. Voila!

Two-Ingredient Buttermilk

This might be the most used baking hack in my arsenal. If you don’t have any buttermilk on hand, simply add 1 tablespoon of lemon juice to a measuring cup and fill the rest with regular milk. Stir and let it sit for 5 minutes.

Hot Water Makes Chocolate Bloom

This is my favorite chocolate cake recipe. It’s so moist and perfectly chocolatey. A key ingredient to get that flavor? Boiling water. 

The heat from the water, when mixed with the cocoa, helps to bloom that chocolate flavor – making it even more pronounced. Plus, it yields a really tender cake.

Make a Quick Egg Substitute

Whether you’re vegan or have simply run out of eggs in the middle of a bake, this baking hack is the quick trick you need. To replace one egg in a recipe, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Leave it to sit for 5 minutes, until it’s thickened in texture.

Note that this substitution doesn’t work for all recipes (but it’s perfect for these Single-Serve Waffles!)

Add Lemon Zest to Your Quiche

To take your favorite veggie or cheese quiche flavor to new heights, add the zest of one lemon when you whisk together your eggs. The brightness lifts up the other flavors, like in this Spinach & Feta Mediterranean Quiche.

Freeze Leftover Egg Whites

Ever have a recipe call for an egg yolk but not the white? If you’re not sure what to do with the extra egg whites, simply add them to an airtight container, mark the date, and place them in the freezer.

Frozen egg whites will keep for up to a year! When ready to use (like in these easy mini pavlovas), place them in the fridge to thaw overnight. Just don’t re-freeze the thawed egg whites.

Melt Chocolate + Oil for Madeleine Shells

Madeleines are beautifully delicious on their own (like these Lemon Madeleines), but for a little extra flair, add a chocolate shell! 

Simply melt your chocolate with a little bit of oil, pour a tablespoon into a single mold in your madeleine pan, and press your baked madeleine inside. Allow to set in the pan for at least an hour at room temperature, potentially longer depending on your climate. 

Grab the full recipe here!

Turn Pie Crust Scraps into Cookies

Often, with pie crust, there are scraps left over. Don’t you dare toss them!

Cut them into 2-inch pieces, place on a parchment-lined baking sheet, and brush with egg wash. Bake at 400°F for 7-10 minutes until golden. I love using them in this Scrap Apple Pie!

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