BakeTips
Clever and useful tips for your kitchen.

Using tweezers
Tweezers are not your typical baking utensil, but you’ll find them incredibly useful for delicate and intricate decorating work.
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Quick Cooling
Icing cupcakes while they are still warm will lead to an inevitable #bakefail – think sliding icing! It’s important to make sure you give enough time for them to cool completely before icing, but sometimes...
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Flattening slice bases
It is sometimes hard to flatten a biscuit or pastry base of a slice.
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Folding two mixtures together
When folding two mixtures together it’s important to always add the lighter mixture (like whisked egg whites) to the heavier mixture (like a chocolate cake base) rather than the other way around.
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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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Proving Bread Dough
Yeast doughs need to be left in a warm, draught-free place to prove after kneading (known as the bulk prove), and usually again after shaping (known as the final prove).
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Balanced Frittatas
To make sure you get equal amounts of different ingredients in each frittata when making individual ones it's a good idea to keep your ‘wet’ ingredients separate from the other ingredients.
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Use A Tray
When baking individual tarts place them on an oven tray before putting them in the oven, especially when using tins with a removable base.
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Stand a Cake in the Tin
It’s important to stand a cake or loaf in it’s tin for about 5 minutes after you take it from the oven. The cake will ‘settle’ in this time which will not only make it...
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Caster Vs Granulated Sugar
I often get asked about the difference between granulated sugar and caster sugar and which is best used for when baking. So, here's the lowdown.
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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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The Correct Consistency for Choux Pastry
Getting your choux consistency right is key when baking classics like éclairs, profiteroles or Paris-Brest. Here's how to get it right.
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Let it Soak
Bread and butter pudding is such a wonderfully comforting dessert, perfect for cooler weather.
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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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Cutting Scones
Do your scones rise unevenly?
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Roasted vegetables
Roasting vegetables tonight?
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One Egg at a Time
When using eggs always break each one into a separate small bowl or ramekin
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