--- title: Advice: How to Fix 3 Common Baking Problems description: Cold temperature can replace a nonstick spray canonical: https://time.com/4046671/baking-problem-fix/ author: Real Simple article:opinion: false article:content_tier: free article:published_time: 2015-09-24T20:49:10.000Z article:modified_time: 2026-08-04T07:45:12.510Z og:title: How to Fix 3 Common Baking Problems og:description: Cold temperature can replace a nonstick spray og:url: https://time.com/4046671/baking-problem-fix/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt4a3f0dd04d791b1b/69886500524fc022f6df4a7b/baking-ingredients.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 6931 og:image:height: 3899 og:image:alt: baking-ingredients og:type: article twitter:card: summary_large_image twitter:title: How to Fix 3 Common Baking Problems twitter:description: Cold temperature can replace a nonstick spray twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt4a3f0dd04d791b1b/69886500524fc022f6df4a7b/baking-ingredients.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # How to Fix 3 Common Baking Problems > Sponsored content. 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Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement. ## Video: Inside Dominique Ansel's New 'Impossible' Bakery [Watch (HLS stream): Inside Dominique Ansel's New 'Impossible' Bakery](https://cdn.jwplayer.com/manifests/dDkk2rPV.m3u8) (4:56)  _Published 2015-04-28. An exclusive look inside the cronut inventor's new bakery, Dominique Ansel Kitchen, which will offer made-to-order pastries_ by [Andra Chantim / Real Simple](https://time.com/author/real-simple/) ## Andra Chantim / Real Simple Sep 24, 2015 8:49 PM UTC  Baking Background Baking Background Getty Images by [Andra Chantim / Real Simple](https://time.com/author/real-simple/) ## Andra Chantim / Real Simple Sep 24, 2015 8:49 PM UTC If your plan to read the recipe as you went along was, well, half-baked, here’s some helpful hints from the experts. **“My baking sheet has a sticky olive-oil residue, even after a run through the dishwasher.”** — Carrie, via e-mail **THE FIX**: Place the baking sheet in the sink, pour boiling water onto it, and mix in a few drops of Dawn dishwashing liquid, advises Julie Edelman, the author of The Ultimate Accidental Housewife. Let sit for 15 minutes. Then dump out almost all the water and scrub the residue with the abrasive side of a sponge. In the future, sprinkle a layer of baking soda on the sheet right after you’ve finished using it, while it’s still hot. The baking soda will absorb the oily gunk and you’ll be able to wipe it off easily before you put the sheet in the dishwasher. **“Oops! I put baking soda in my cake batter instead of baking powder.”** — Julia, via e-mail **THE FIX:** Add baking powder—half the amount that the recipe called for—to the batter and then proceed with baking, recommends Ray Brown, the vice president of global household research and development for Church & Dwight Co., the maker of Arm & Hammer baking soda. There are two possible outcomes: The baking powder may provide the cake with the right amount of volume, resulting in a perfectly normal-looking treat, or it could cause the batter to rise too much and overflow the pan. (As a preventive measure, place a cookie sheet under the cake pan.) No baking powder? Bake the cake anyway. You’ll probably end up with a dense, flat dessert. But there is a way to salvage this not-so-presentable result: Use the cake as a base for decadent sundaes. The Real Simple test kitchen suggests cutting the cake into 1-inch cubes, sautéing in butter until crispy, and topping with ice cream and hot fudge. **“I forgot to prep my pan with nonstick spray. Now I can’t get the cake out without ruining it!”** — Allison, via Facebook **THE FIX:** A cold cake is less likely to fall apart. Let the cake cool for an hour, then stick the whole thing in the freezer for six hours, advises Thomas Vaccaro, the dean of baking and pastry at the Culinary Institute of America, in Hyde Park, New York. Once it’s frozen, run a butter knife around the rim until you see the cake loosen from the pan’s sides. Flip the pan over and hold at a 45-degree angle over a cutting board. Tap one edge to pop the entire cake out. No luck? Insert forks between the pan and the sides of the cake; jimmy the forks underneath all the way around to loosen the bottom until the cake dislodges. Cover the cake in plastic wrap and defrost at room temperature for two hours. _This_ [_article_](http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/helpful-tips-baking-dilemmas?xid=time-rs) _originally appeared on_ [_Real Simple_](http://www.realsimple.com) _More from Real Simple:_ * [When to Replace Dry Baking Ingredients](http://www.realsimple.com/food-recipes/shopping-storing/more-shopping-storing/replace-dry-baking-ingredients?xid=time-rs) * [How to Cool Baking Sheets](http://www.realsimple.com/food-recipes/cooking-tips-techniques/how-to-cool-baking-sheets?xid=time-rs) * [The Right Tools for Baking a Pie](http://www.realsimple.com/food-recipes/cooking-tips-techniques/baking/right-tools-baking-pie?xid=time-rs) ## Transcript [ MUSIC ] Having a dessert that is symbol when you order it, it's, there is nothing better than that. Of course, finishing desserts to order is not something easy, of course it's very challenging A lot of people told me it was not possible, hard, too hard to do. [ LAUGH ] And it requires to change the entire organization of the business. But I believe it's possible. I think it's something that's never been explored when it comes to pastry. There's a lot to do and who doesn't want a fresh made pastry? [ MUSIC ] My name is X. I'm the chef- owner of Dominique Ansel Bakery and soon Dominique Ansel Kitchen. [ MUSIC ] Right now we're sitting in my new shop that will be opening in a few weeks. And we're in the middle of construction. [ MUSIC ] Before I opened the bakery on Spring Street, I didn't have much, had, only had all of my savings and I decided to invest everything I had. People were telling me to do cupcakes. People were telling me that French pastry would not be working in New York City. People were not ready for it, and I told myself that I will not listen to them because everyone wants to give you advice, everyone wants to tell you what they think. So many instances in my career, people told me that it was not possible to do certain things, and I Always prove them wrong by showing them that I could do it. Baking offers a lot more possibilities when it comes to creativity to really showcase what you style is or to really give you the freedom when it comes to art. Inside or neither. [ INAUDIBLE ] The frame first. And then put the glaze inside. A lot of pastry chefs are, a little bit more artistic than regular chefs. It's a lot more technical. A lot more, scientific and it those aspect about cooking which is baking and that I love. [ MUSIC ] My first job in the kitchen, I was actually 16 years old. My parents didn't have much money to send me to school, so early on I decided on to take a job, and I found a job in a, in a restaurant. I was cleaning dishes, sweeping the floor, and eventually helping a little bit in the kitchen. After year and a half I took over the sous chef position in the kitchen. I remember being 21 years old at [ INAUDIBLE ] in Paris, which is one of the best pastry shop. I was in charge of six people. When I was 24 years old, still [ INAUDIBLE ], I was in charge of a team of over 100 people. And I was traveling the world for them to open shops in different countries. When you have people older than you working under you, you have to be very professional, very careful very disciplined. You have no room for mistakes. You have to be the best. How they will describe me personally? I will say I'm disciplined. I I'm very strict and I know what I want. Vegan olive oil, and it's just finished with a little bit of cracked black pepper and shaved parmesan cheese. [ INAUDIBLE ] Is that correct, what he said? It's perfect. When you think of pastry, it's still a world that hasn't been explored as much, it takes a lot to change people's habits when it comes to food. We're a new generation where we have a chance to express ourself and do something new. Oh, chef, how you doing, Wylie? Congrats. Thank you. Thanks for inviting the whole family. Of course, hello. This is the chef. I think it's gonna be the first bakery of, of this diner, you're gonna be able to order Desserts, and we're gonna finish it when you're ready. So we'll give ourself a time frame of, between a minute and a half to two minutes to finish each desert. [ MUSIC ] I always believe that I should do the right thing for my customers. I always believe that I should give them the best, the best quality product, the best customer service. And the best experience possible. So many companies have reached out to me and ask me about my mocking strategy, and I told them, there's none. There's, it's just one person that believes that you can do something good for, for the people like, that come and care for you. This is the brand, this this is who I am and this is what I do. [ MUSIC ] Food is kind of art that doesn't live forever. When you create something great, it's amazing but we should always move on to something else. It's like if Picasso only had one painting. 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