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The Science of Baking: Why Measurements Matter

In the enchanting world of baking, precision isn't just an option; it's the very essence that transforms simple ingredients into sublime treats. At In Your Face Cakes, we understand that baking is as much a science as it is an art. This blog post is dedicated to unraveling the importance of accurate measurements in baking and how they influence the final product.

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The Precision of Ingredients in Baking

Every ingredient in a baking recipe plays a specific scientific role, and altering their amounts can significantly affect the texture, flavor, structure, and appearance of baked goods. Here’s a deeper look at why measurements are so critical:


Flour acts as the skeleton of most baked goods. It provides the structure through proteins, primarily gluten, which forms a network that traps air and supports the rise. Measuring too much flour can lead to tough, dense cakes and dry, crumbly cookies. Conversely, too little flour results in baked goods that are too wet and can’t hold their shape.


Sugar is not only a sweetener but also a tenderizer that interferes with the formation of gluten strands, keeping baked goods soft. It also aids in leavening; when beaten with butter, it helps incorporate air into the batter, aiding in rise. Sugar contributes to browning via caramelization and the Maillard reaction, impacting color and flavor. Incorrect sugar ratios can drastically change texture and taste.

Fats (Butter, Oil)

Fats coat the gluten proteins within the flour, reducing their ability to bond with each other and with water, which tenderizes the texture. Fat also adds flavor and affects the volume of cakes and pastries. Too much fat can make your baked goods greasy and heavy, while too little can make them tough and dry.


Eggs are incredible emulsifiers, meaning they help fats and liquids mix thoroughly. They also provide structure, richness, color, and flavor. Eggs trap air when beaten, contributing to leavening and affecting the texture. Varying the number of eggs can alter the moisture level and stability of the bake.

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Leavening Agents (Baking Soda & Baking Powder)

Leavening agents release gases into the batter or dough, causing it to expand and rise. Baking soda reacts with acidic ingredients to produce carbon dioxide. Baking powder, which contains its own acid, only needs moisture and heat to react. Too much of either can cause an overly porous cake or a metallic taste, while too little leads to dense baked goods that don’t rise properly.

The Art of Measuring

To achieve consistency and perfection in baking, understanding the correct way to measure ingredients is key. Here’s a detailed approach:

By Weight

The most accurate method of measuring baking ingredients is by weight. This method ensures you’re always adding the same amount of each ingredient, regardless of external factors like humidity or how the ingredient has settled. For example, one cup of flour can significantly vary in weight, but 125 grams of flour is always 125 grams.

By Volume

If measuring by volume, it’s crucial to use the right technique for the type of ingredient:

  • Dry ingredients like flour should be spooned into a measuring cup and leveled off, not scooped directly from the container, which can compact the ingredient.

  • Liquids should be measured in clear measuring cups designed for liquids, checked at eye level on a flat surface.

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Understanding and implementing precise measurement in baking does more than just ensure consistent results—it empowers you to master the chemistry behind the delightful treats you create. At In Your Face Cakes, we celebrate the precision in every batch, ensuring that each bite you take is nothing short of perfect.

So, whether you're crafting a batch of cookies at home or ordering from us, remember that in baking, every gram and milliliter plays a pivotal role. Ready to taste the perfection? Visit In Your Face Cakes and discover the difference that precision makes in baking.

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