BakeTips
Clever and useful tips for your kitchen.
Rolling Pastry for Small Tarts
When making small individual tarts it is best to roll your pastry into a log (rather than a disc) before chilling and resting. When you come to rolling out the pastry, cut the log into...
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Whisking Meringue
When whisking egg whites and sugar to make meringue mixtures it is best to whisk on medium or medium-high speed, NOT high. It will take a couple of minutes extra for you to create your...
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Freeze Your Bananas
Don't throw really ripe bananas in the bin if you aren't going to use them straight away - throw them in the freezer instead
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Cover your cake
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.
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Why Fresh Eggs are Best for Whisking
When whisking eggs for your baking it is always best to use the freshest eggs possible.
Here’s why: read more
Here’s why: read more
Clever Wrapping
More a BakeGiftTip than a BakeTip…There’s no better gift than one baked by you and inexpensive jars from the supermarket or two dollar shop make great airtight containers for your biscuits, biscotti and shortbread. An...
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Easy Piping
When decorating your biscuits or other baked goodies with icing don’t think you need a special piping bag – a resealable or ‘zip lock’ bag will do the trick. Simply spoon your icing in, seal...
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How to Soften Butter Quickly
A lot of cake recipes ask for ‘softened’ or ‘room temperature’ butter. This is so the butter is soft enough that it can be easily and evenly combined with other ingredients and/or beaten to incorporate...
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