The Spring Baking Championship Judges' 9 Most-Important Baking Tips

They say that baking is a science. That's true. But you don't have to be a scientist to start baking. If you're a beginner, follow these tips from the show's judges to start off just right.

Photo By: Ihar Ulashchyk ©Ihar Ulashchyk

Photo By: Emile Wamsteker ©2015, Television Food Network, G.P. All Rights Reserved.

The Recipe

"Use a good recipe. Start off with a simple recipe if you are not a baker yet, and then work your way up from there. Practice, practice, practice!" — Lorraine Pascale

The Oven

"Make sure your oven temperature is accurate.” — Nancy Fuller

Measure Right

"Always measure every ingredient in the entire recipe before starting to mix and bake. There are some things in baking that have to happen in exactly the right way, and stopping to measure just isn't possible." — Duff Goldman

It Starts with the Pan

Use the proper-size pan, and the proper type of pan — metal, glass or ceramic — for the recipe. "Ceramic will tend to overcook a recipe, because it retains heat." — Nancy

Greasing Is Good

Make sure to grease the pan "so when it's time to remove the baked item from the pan, it comes out as it should." — Nancy

Know When to Finish Baking

"Things keep cooking for a few minutes after you take them out of the oven. Pull things like cookies out a bit earlier than you think you should." — Duff

Egg Tip

"Room-temperature eggs are much easier to separate. The whites loosen and fall off the yolks much more fluidly." — Duff

If You're Adventurous

"Baking bread is one of the most fun and rewarding things you can do in the kitchen. Bake bread often." — Duff

The Secret

"Have fun! Baking should be a relaxing process." — Lorraine

More Spring Baking Championship

Get more tips and tricks from the judges, follow the competition with photo and video highlights of the baking challenges, and get recipes for the winning baked goods.

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