Top 11+ old-school baking tips that still hold up today

Is your grandmother a great baker? There's a reason for that. Not only does she bake with love for family and friends, but also probably uses some old school baking tips that many others seem to have forgotten about for her signature cookies and cakes. We're not talking about recipes that have been passed down (although that helps) but those tried and true tips that have withstood the test of time.

Ahead, we spoke with professional bakers about the best old-school baking tips that still hold up today and will for years to come. Spoiler alert: It turns out that actually using a cooling rack and eyeballing vanilla extract can improve flavor and overall taste drastically. The best part? These tips don't require a lot of effort, energy or money and can make a world of difference in your next batch of brownies or scones.

Eyeball The Vanilla Extract

Most baking recipes call for vanilla extract whether that's a teaspoon or two. Instead of using a precise measurement, Stefani Pollack, baker and founder of The Bake Fest, says an old-school baking tip is to measure vanilla with your heart.

"As bakers, we worry so much about getting exact measurements, but it's totally fine to measure vanilla like your grandma did," she tells Good Housekeeping. "Add what feels right. The more the better with so many recipes."

Tap The Cake Pan Before Baking

According to Lucy Blanche, executive pastry chef for Quality Branded Group, you don't want to forget to tap your cake pan lightly on the counter before baking. "This helps burst any air bubbles that might be trapped in the batter, which can leave a hole inside your cake," she says.

Wrap The Pan With A Cake Strip

Katie Button, chef and co-founder of Cúrate, recommends soaking cake strips in water and wrapping them around the cake pan. "They make the cake bake more evenly by insulating the edges," she tells GH. "Using those strips help save the work of trimming that dome off the middle of the cake."

Toss Berries In Flour

For those fruit cakes and muffins, Blanche says you'll want to toss your berries in a little bit of the flour before adding them to the batter. "This will prevent the berries from sinking to the bottom as well as less bleeding into the batter," she explains.

Let Cookies Cool Completely

Although you might want to bite into your scrumptious cookie as soon as it comes out of the oven, you really should let them cool down. "Letting them cool completely is definitely worth the wait and will result in a better texture and tastier dessert no matter what it is," says Mimi Council, baker and creator behind Mimi's Organic Eats. "You can easily let things cool for a few hours before slicing or serving."

Do The Toothpick Test In Cakes And Brownies

Eka Soenarko, pastry chef of Jack Rose, Hot Tin, Bayou Bar and Silver Whistle at the Pontchartrain Hotel in New Orleans, says that you can't go wrong with the toothpick test for cakes and brownies.

"A perfectly baked cake should have a few moist crumbs clinging to the toothpick, not wet batter or completely clean wood," she says. "Those small, moist crumbs indicate proper doneness while ensuring the cake won't dry out from overbaking and anyone can easily do it at home with no fuss."

Don't Open The Oven Too Soon

Although you might be eager to get your baked good out of the oven as soon as possible, Romina Peixoto, a pastry chef at Sweet Graffiti, says opening the oven door too early lets heat escape, which can cause cakes to sink and lead to uneven baking. "Wait until the structure has set before checking especially with cakes and delicate pastries," she explains.

Use Cold Flour And Butter For Flaky Pastries

If you plan on making croissants or other flaky pastries, Blanche recommends using cold flour and butter. "The steam that the butter creates when slowly melting in the oven is what will give you the layers of flakiness in your product," she explains. "Also, make sure to run your hands through very cold water before handling the dough."

Store Cookies With Bread Slices

Your grandma wasn't crazy when she stored cookies next to bread when you were a child. "Fresh bread contains more moisture than cookies, so placing a slice of bread in your cookie jar creates a controlled humidity environment that keeps cookies soft without making them soggy or stale," says Soenarko. "This method particularly works well for soft cookies like chocolate chips or oatmeal cookies and extends their freshness for days longer."

Let Your Butter Sit Overnight

Although it is more convenient to melt butter in the microwave, Council recommends leaving it out overnight. "This is an old school tip because before people even had microwaves this is how butter was softened! And, it's still the number one way to do it to get perfectly soft butter," she tells GH. "The butter will soften naturally over a longer period of time, ensuring it is evenly softened (no melted portions) and will work best in recipes that call for softened butter."

Scoop Out Flour With A Spoon

According to Peixoto, too much flour is one of the most common reasons baked goods turn out dry or dense. "Flour should never be packed into a measuring cup," she explains. "Instead, spoon the flour lightly into the cup and level it off with a flat edge."