If your baked goods have a questionable taste, weird texture, or just aren’t looking their best, let our solutions to common baking mistakes help.
First we have this mistake: You make substitutions to lighten your favorite full-fat recipes
The Result: You wreck the underlying chemistry of the dish.
The Fix: Substitutions are a particular temptation, and challenge, with healthy cooking. At Cooking Light it's our job to substitute lower-fat ingredients―to change the cooking chemistry a bit while capturing the soul of a dish. When it comes to baking, this is as much science as art.
We'll get calls from readers about cakes turning out too dense or too gummy. After a little interrogation, we’ll get to the truth―that the reader used ALL applesauce instead of a mix of applesauce and oil or butter or went with sugar substitute in place of sugar. Best practice: Follow the recipe, period.