You Now Can Bake Things without an Oven

If you read a headline along the line of “cake recipe ideas without oven” or something and you were surprised, that’s probably because you think there is some fancy techniques involved in the making of said treats. You would probably think that it requires some kind of knowledge previously unknown to you to be able to bake without the presence of an oven and you would be forgiven to think that way, really. In reality, it only takes you a really good pan to be able to whip some baked goods. Sure, ideally, an oven is a much better tool to use when it comes to baking stuff. However, you will have to work with what you got and be creative when you have got to be so. The heat should be set to low so everything would not be overcooked yet you would still be able to make sure that things are cooked evenly. If possible, choose a pan that comes with its own lid—if not, choose a lid that will cover the entire thing tightly. You are essentially making a makeshift oven so the inside of the pan must be sort of sealed closely to trap the heat. As such, you are also forbidden from lifting up the lid for too many times lest you risk releasing the heat and your goods wouldn’t be baked properly.

Be wise when it comes to the amount of sugar you use on the dough. Sugar is easily burnt—even when you are using an oven. Excessive use of sugar will ruin your baked goods so make sure you stick to what the recipe calls for. If even after following the recipe the resulting dough is still not quite as what you would like, you can rely on other sweet stuff on the recipe like, say, dried fruit or chocolate.

On the subject of eggs, make sure that you use ones that are in room temperature. Eggs fresh out of the fridge is too cold and when you use them without letting them warm up to room temperature, the dough will not rise properly and your baked goods will turn out to be a dud eventually. On the subject of mixing all the ingredients, make sure that you do not over-mix. Over-mix dough is a recipe for a disaster as when they are exposed to heat, your baked goods are going to be all over the place, over-expanding so much that their intended shape is nowhere to find. For what it is worth, oven-less method is practically suitable more for cookies than for cakes. Cakes are way trickier to deal with so a proper oven is required to prepare them. Cookies involve less complicated ingredients and virtually no steps sensitive to the end results. As such, stick to raising agents more appropriate for cookies like baking powder or baking soda, or the combo of the two. Using other raising agents commonly used with cakes will give you nothing but clumps of failure that bring you down.