BakeTips
Clever and useful tips for your kitchen.
Smooth Cream Cheese
When making cheesecakes or frostings using cream cheese it’s a good idea bring the cream cheese to room temperature before you start. If you use it straight from the fridge it will be far more...
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Using Less Than One Whole Egg
Small batch baking recipes often require less than one egg to be used. Here are some useful tips to help portion your eggs. Eggs used in BakeClub recipes are 59-60g/2oz eggs (with shell) and are sold...
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Making Your Own Buttermilk
If you don't have buttermilk on hand when a recipe asks for it (or only need a small amount which doesn’t warrants buying a whole carton), you can simply make your own version! Add 3...
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Using the Tare Setting on Your Digital Scales
Use the Tare Setting on your Electronic Scales.
To save you time when baking, make good use of your electronic scale’s ability to 'zero' the reading.
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Utensils To Use When 'Folding'
When a recipe asks you to ‘fold’ (such as when incorporating whisked egg whites into a base mixture) the best utensil to use is either a large metal spoon or silicone spatula. Their clean ‘slicing’...
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Lining a Springform Tin
Don't fuss when lining the base of a springform tin with baking paper.
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Creating an Even Crust
It can be tricky to create an even crust made from a biscuit crumb mixture for a cheesecake or slice.
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How to Make Self-Raising Flour
Baking powder is the simple difference between self-raising flour and plain flour. If you only have plain flour in your pantry, you can make self-raising flour by adding 2 teaspoons baking powder to every 150g...
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Using Frozen Berries
When using frozen berries in your baking add them to the mixture straight from the freezer.
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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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Use a Sturdy Spatula
When making choux pastry you not only need to be able to scrap and ‘squash’ the thick batter to remove any lumps but also beat it vigorously so the eggs will be absorbed efficiently. Traditionally...
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Easy-cut Scones
Instead of using a round scone cutter when cutting out your scones why not just use a knife?! The results are slightly more rustic, but the technique is less tricky and, as a bonus, there...
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Dusting Choux Pastry
Did you know that dusting choux pastry lightly with icing sugar before baking will help give your éclairs, profiteroles and choux buns a crisper shell as well as helping them rise more evenly so they...
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Choosing a Bowl
When bulk proving a yeasted bread dough (the first prove), it’s a good idea to choose a bowl that has the capacity of about twice the volume of your dough. This way, if the recipe...
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Don't Over-rub
When making pastry it is important not to ‘rub’ too much. Let me explain…. To start with, the term ‘rubbing in’, which is used to explain the technique to bring the flour and butter together...
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Homemade Baking Powder
Have you ever been caught out with the oven preheating but no baking powder in the house (like I did last week!)? When you know how to make your own it's not a problem! Simply...
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Filling Your Tart Case
When a tart or pie case needs blind baking (so that the base doesn't absorb the wet filling and become soggy) it's important you fill the pastry case completely with pastry weights (blind baking beads)...
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Bread Glazes
When glazing your bread there are a whole variety of ingredients you can choose depending on the finish you are after once the bread is baked. Breads brushed with an egg yolk, whole egg, or...
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