Experts like Guy Allan Davis have seen baked desserts that often have eye-catching designs, but sometimes they don’t taste great. The truth is that you don’t have to sacrifice taste for the looks and vice versa. The foundation of a baked dessert begins with your cake or mini-cake that needs to be moist and delicious. https://www.crunchbase.com/person/guy-allan-davis-2

1. Guy Allan Davis: Tips on Baking Delicious Desserts
Experts like Guy Allan Davis
have seen baked desserts that
often have eye-catching
designs, but sometimes they
don’t taste great. The truth is
that you don’t have to sacrifice
taste for the looks and vice
versa. The foundation of a
baked dessert begins with your
cake or mini-cake that needs to
be moist and delicious.
In baking, precision when
measuring your ingredients is
absolutely critical. This
sometimes makes baking look
like a science. When you are
cooking a dish on the
stovetop, you can often add a
dash more of this or that
ingredient. You can also taste

2. a little bit of your dish with an extra ingredient or spice
added. If you don’t like the taste, you can simply not
season the entire dish.
This is not something that
is possible with baking.
The ingredients that you
add will have an influence
on the entire piece that
you are baking.
Furthermore, you will only be able to taste the result of
your creation after it’s done, which is also very different
from cooking something on a stovetop. This is why you
want to follow baking instructions with absolute precision.
Use a measuring cup for liquid ingredients such as milk,
cream, or oil. A measuring cup is very easy to use and it
gives you a visual confirmation of how much of an
ingredient you are using. Pouring liquid ingredients is also
very easy when you use a cup. It is a good idea to have two
measuring cups and two sets of measuring spoons, one for
dry ingredients and one for liquid ones. This simple tip can
help you cut your preparation time significantly.

3. When measuring ingredients, don’t do it over the mixture
that you have started preparing. If you do, you will be
tempted to eyeball the amount instead of using a spoon
or a cup. This is very risky because making just one mistake
may mean that you need to start over from scratch. If you
often work on recipes that require
you to measure ingredients by
weight, invest in a kitchen scale.
You can get a decent digital
kitchen scale for around ten
dollars. You can also get a manual
scale, but the digital ones are
usually more precise and more
compact, which makes them easier to store. You can also
put any bowl on a digital scale and read the weight very
quickly just like Guy Allan Davis would.