They say that baking is a science and it’s true! Did you know that by using basic ratios of flour, sugar, eggs, milk, etc. to use for basic recipes you can come up with your own concoctions? That is just one thing that separates the bakers from the fakers! I’ve always wondered how on baking shows on tv they seem to have recipes memorized in their heads and are able to do it even if they get some crazy, curveball ingredient or something thrown in the mix. These pros can whip up a batch of any baked good no problem!

This can be particularly helpful if you have any food allergies or food sensitivities and are trying to find ways to have your favorite recipes accommodate your needs. This has become really helpful for me as a mom with a daughter with several severe food allergies.

Here are a few tips from FoodNetwork.com if you want to learn to do this yourself. You could even make a little cheat sheet of all these ratios, keep it on the inside of your cupboard and let your creative juices flow!

Pound Cake = 1 part flour: 1 part egg: 1 part fat: 1 part sugar    

Baker Move: Pull your butter and eggs out of the fridge a couple of hours before you're ready to bake. Room-temperature butter is better for creaming, and you'll want the eggs at the same temperature to prevent them from seizing.

Pancakes = 2 parts flour: 2 parts liquid: 1 part eggs: 1/2-part fat    

Baker Move: Slowly incorporate the liquid into the dry ingredients while whisking constantly for effortless, lump-free pancake batter.

Pie Dough = 3 parts flour: 2 parts butter: 1 part water                

Baker Move: Soggy-bottomed pie crusts, be gone! Pros know to par-bake their crusts for fresh fillings.

Biscuit = 3 parts flour: 2 parts liquid: 1 part fat    

           

Baker Move: Pros always scoop flour, sugar or other dry ingredient into a measuring cup, then use the back of a knife or other straight edge to level it off.

Cookie = 3 parts flour: 2 parts fat: 1 part sugar

Baker Move: Using a dough scoop (like a small ice cream scoop) to portion equal-size cookies adds a professional touch to your finished cookie plate.\

Custard = 2 parts eggs: 1 part liquid    

Baker Move: Once you have that ratio down, remember to strain your cooked custard through a fine mesh sieve to remove any lumps.

Crepes = 1/2-part flour: 1 part liquid: 1 part eggs    

Baker Move: Crepe batter needs time to set up, preferably overnight in the fridge.

Muffin/Quick Breads = 2 parts flour: 2 parts liquid: 1 part eggs: 1 part fat

Baker Move: Baking times and temps can vary based on something as simple as the humidity in the air. Pros test the doneness of muffins, quick breads and cakes by simply inserting a toothpick. If it comes out clean, they are ready to cool.

Have you ever tried creating your own recipes by using the baking ratios? Please feel free to share your experiences or any tips you have for us in the comments below