BakeTips
Clever and useful tips for your kitchen.
![A ‘Ribbon Trail’](http://bakeclub.com.au/cdn/shop/articles/BakeTip_45_A_ribbon_trail_2_grande.jpg?v=1701043607)
A ‘Ribbon Trail’
Some recipes, like those for sponge cakes, ask you to whisk the egg and sugar mixture until it forms a ‘ribbon trail’.
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![Lining a Shallow Tin](http://bakeclub.com.au/cdn/shop/articles/BakeTip_84_Lining_a_shallow_tin_grande.jpg?v=1540948004)
Lining a Shallow Tin
When lining a shallow tin, such as a Swiss roll tin or slice tin, the simplest way to ensure that the base and all four sides are lined is to take a single piece of non-stick baking paper that is about 8cm larger than the base of the tin.
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![Chewy Meringues](http://bakeclub.com.au/cdn/shop/articles/BakeTip_69_chewy_meringues_grande.jpg?v=1540947539)
Chewy Meringues
Some like ‘em crisp, some like ‘em chewy. If you fall into the chewy camp with your meringues it is easy to make sure they have this hard-to-resist texture by taking them from the oven as soon as they have finished baking...
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![Don't Grease Tart Tins](http://bakeclub.com.au/cdn/shop/articles/BakeTip_55_grande.jpg?v=1540946928)
Don't Grease Tart Tins
When making a pie or tart there is no need to grease the tin before you line it with pastry – the high butter content in the pastry will naturally stop it from sticking to the tin.
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