A sunken cake center is usually due to over-mixing or oven temperature issues. Don't panic! You can fix it with a few simple adjustments.
Pro tip: For extra insurance against sinking, gently tap the pan on the counter after pouring batter to release air bubbles.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
For pastry, cookies, pie dough. French style (no handles) gives better control.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
Ensures your oven is at the correct temperature. Essential for accurate baking!
Weighing ingredients ensures precision, leading to better results.
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