Satu Pienkuukka, a master pastry chef and teacher with over three decades of experience, explains that one of the most prevalent mistakes in baking is adding ingredients in the wrong order or at inappropriate temperatures. She emphasizes the importance of incorporating eggs individually into the batter to avoid separation during mixing, which can significantly affect the cake's structure. Pienkuukka also highlights that the mixing and sifting of dry ingredients plays a crucial role in achieving the desired consistency in cakes, particularly emphasizing that for doughs like cardamom buns or bread, there is no need to mix the dry ingredients beforehand.

Furthermore, she cautions that a collapsed cake might result from insufficient whipping of the sugar-egg foam or over-mixing, which can deflate the air pockets necessary for a fluffy texture. The article delves into why it's essential to pre-mix dry ingredients, the correct technique for folding batter, and the implications of ingredient temperatures on baking outcomes. These insights not only reflect the technical aspects of baking but also serve to educate novice bakers on how to avoid the common pitfalls.

Additionally, having worked as an instructor in both basic and vocational school settings since 2010, Pienkuukka merges her practical experience with pedagogy to provide a comprehensive guide for anyone looking to enhance their baking skills. By addressing these critical aspects of baking, she aims to empower home bakers to achieve better results in their baking endeavors.