When making a flourless roulade (such as a chocolate one) it is a good idea to cover it with a damp tea towel straight as soon as it comes out of the oven. The tea towel will help stop the cake loosing valuable steam and therefor keeping it nice and moist. The benefit of this is that moist cake is less likely to crack when you roll it.

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I often get asked how long should you beat butter and sugar when creaming it. There is no actual time that you need to aim for as there are a few variables that can affect how long it will take, including how soft your butter is, the proportion of butter to sugar, and the type of sugar you are using.

The best thing to watch out for is for how the mixture transforms as it is beaten. The more you beat it the paler in colour and lighter in texture it will become, but it will get to a point that it won’t change any more and this is the stage that you will know you have creamed it ‘enough’. If you are unsure of what you are looking for it is a good idea to take a small sample of the mixture at intervals as you beat and it will soon become clear.

This image shows a creamed butter and sugar mixture at five stages (from bottom to top): the first one is just combined, with the following samples taken at intervals of beating every 1-2 minutes. The final two samples (at the top), with no difference between them, indicate that the mixture has been creamed enough.

So remember, when creaming, it isn’t a matter of time, just a matter of transformation.

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Do your scones rise unevenly? If so, it could well be because you are twisting the cutter when cutting them out… just push straight down in one clean action for evenly-risen (good-looking) scones! read less

Roasting vegetables tonight? Throw in some extras to ensure you have leftovers to make frittata tomorrow. It will make for a very quick and easy lunch – either at home or to take with you if you are on the go!

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When using eggs always break each one into a separate small bowl or ramekin before adding to a mixture so if there is a problem with a single egg, the whole mixture won't be ruined. It's also easier to remove any broken egg shell this way.

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When making pastry, such as a shortcrust, by hand make sure you only use your fingertips to rub the butter into the flour.

Avoid using the whole of your hands as the palm is the warmest part and can melt the butter which, in turn, may cause your finished pastry to be heavy and tough. Rub the butter chunks briefly between your fingertips, breaking it into smaller, flake-like pieces while coating with the flour rather than rubbing them together.

Also remember to keep the palms of your hands facing upwards, to help with the action of breaking up the butter chunks, and lift the mixture high out of the bowl as this will aerate the mixture and help give it a light texture when baked.

This is a great technique to keep in mind when making scones and pastry.  

 

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We all know a little dusting of icing sugar can be the perfect finishing touch for our sweet baking… and when you colour it, well that’s just pure fun! To colour your icing sugar, put it in a resealable bag, add a drop of colouring gel, seal and then rub and shake with your hands until it is evenly coloured, adding more colouring if you want a stronger colour. The more colouring you add the wetter the icing sugar will become, forming lumps – but don’t worry these won’t matter once you sift the icing sugar over your baking. Coloured icing sugar is particularly good for decorating meringue-based treats like these macarons. read less

Using your food processor when making shortcrust pastry is dead easy and super quick. Follow these three simple steps:

1. Put the flour, salt, chilled butter and sugar (if the pastry is sweet) in the bowl of your food processor. Use the pulse button to process until the mixture resembles coarse breadcrumbs.
2. Sprinkle over the water/whisked egg yolk (you’ll generally find that you need a little less than if making the pastry by hand) and then use the pulse button to process briefly until the mixture just starts to cling together. Don’t let it get to the stage that it forms a ball as you may overwork the pastry and make it ‘tough’ when baked.
3. Turn the pastry out onto a lightly floured, cool bench top and bring it together with your hands. Lightly knead the pastry with your fingertips for about 10 seconds or until comes together but isn’t completely smooth. Shape the pastry into a disc, wrap well in plastic wrap and place in the fridge to rest for 30 minutes or as directed in the recipe.

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When sifting wholemeal flour don’t throw away the husks caught in the sieve. The sifting is to remove any lumps not this valuable bran fibre so make sure you return it to the flour before continuing with your recipe.

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Most stand mixers are now sold with a range of attachments made for specific mixing jobs, including a 'paddle' one. This is what you need to use to get the best results if a recipe asks you to beat, mix, cream or combine your ingredients 'using an electric mixer'. It's not meant for 'whisking' (when you are making meringue for example) or for 'kneading' bread doughs - use the whisk or dough hook attachments for these jobs.

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Ever wondered what would happen to the appearance of a cake if you reduce (or forget to add) the sugar? The white chocolate and almond cupcakes on the right have no added sugar (by mistake!) while those on the left have the normal amount of sugar.

Sugar is often only associated with sweetness (and calories) but it is also responsible for affecting many other characteristics of a cake, including how it looks. There are three ways in which a reduced amount of sugar can affect the appearance (all of which you can clearly see in this pic):

1. Sugar promotes both the Maillard reaction (the reaction between proteins and sugar) and caramelisation which are both responsible for browning. This is why the cupcakes with more sugar have a darker, thicker crust.
2. When sugar is heated during baking it dissolves and adds extra liquid to a mixture. This makes the batter thinner and more prone to spreading, which in turn, helps them to rise with a smoother surface. You’ll notice the cupcakes with less sugar haven’t spread as much and have retained a more definite shape.
3. Sugar helps cake rise to their full potential by raising the coagulation temperature of the eggs, giving the mixture more time to rise and expand before the cake structure sets. This explains why the cupcakes with more sugar have filled the paper cases and those with less haven’t.

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Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them. There are two main reasons why meringues crack when baked:

1. The first and most common reason (and what happened to the meringues in the front of this pic) is that the oven temperature is too high. The intense heat will cause the air bubbles in the mixture to expand efficiently, causing it to rise, spread and crack. The meringues behind them were from a second batch that were baked in an oven preheated to 10°C lower (yep, sometimes that’s all it takes!) and resulted in perfect, smooth-crusted meringues without cracks.
2. The second reason is that the mixture has been whisked on high speed with an electric mixer. The furious and quick incorporation of air into the egg whites will form an airy foam with lots of large air bubbles. When baked these large masses of air have a greater ability to expand than smaller air bubbles, causing the mixture to rise, spread and crack unevenly. If this is the case, the best solution is to whisk the egg whites and sugar mixture on medium or medium-high speed which will form a denser foam made up of lots of tiny, even bubbles that, when heated, will only expand slightly, if at all, minimizing any rising, spreading and cracking.

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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. Grease the tin so the paper will stick and then smooth the paper over the base to cover, pressing it into the corners. Then make a cut from one of the corners of the paper towards the centre just to the point where the paper meets the corner of the tin – this cut will allow the paper to sit neatly in the corner. Repeat with the remaining three corners. read less

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 and cooling them at room temperature. For crisp meringues, turn off the oven, leave the door slightly ajar and leave them in the oven to cool.

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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.

If you grease your tin, the pastry is more likely to slip down the sides/shrink during baking leaving you with a tart case that with very short sides and not much room for your filling.

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As soon as your cake mixture is ready, bake it straight away. If a finished cake mixture sits for too long before going into the oven you won’t get the best results –especially cakes with egg whites (they will lose volume and won’t rise as much) and those with bicarbonate of soda and/or an acidic ingredient, such as lemon juice or buttermilk (they will end up with a ‘holey’ texture).

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I don’t know about you but I always seem to get my wings around the wrong way when making butterfly cakes! Here’s a simple method to make sure they are flying in the right direction…

1. Cut a shallow cone-shaped piece out of the top of a cupcake, leaving about a 1cm border.
2. Cut the piece of cake in half.
3. Spoon a little whipped or thick cream or mascarpone and then some jam into the hole to fill.
4. Arrange the two pieces of cake into the jam to from wings, top side up and round edges facing outwards.
5. Dust with icing sure if you wish.

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