BakeTips
Clever and useful tips for your kitchen.
Creating an Even Crust
It can be tricky to create an even crust made from a biscuit crumb mixture for a cheesecake or slice.
read more
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.
read more
Cutting Scones
Do your scones rise unevenly?
read more
Roasted vegetables
Roasting vegetables tonight?
read more
One Egg at a Time
When using eggs always break each one into a separate small bowl or ramekin
read more
Rubbing Butter into Flour
When making pastry, such as a shortcrust, by hand make sure you only use your fingertips to rub the butter into the flour.
read more
Coloured Icing Sugar
We all know a little dusting of icing sugar can be the perfect finishing touch for our sweet baking.
read more
Frozen Berries
When using frozen berries in your baking add them to the mixture straight from the freezer.
read more
Making shortcrust pastry in a Food Processor
Using your food processor when making shortcrust pastry is dead easy and super quick. Follow these three simple steps:
read more
Sifting Wholemeal Flour
When sifting wholemeal flour don’t throw away the husks caught in the sieve.
read more
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.
read more
When to use the Paddle Attachment
Most stand mixers are now sold with a range of attachments made for specific mixing jobs, including a 'paddle' one.
read more
Less Sugar in Cakes
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!)...
read more
Cracked Meringues
Cracks are a common problem when making meringue but they are easy to avoid when you know what is causing them.
read more
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.
read more
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...
read more
Using Eggshells
If you are anything like me I always have an unusually large quantity of eggshells left after my baking….and oh what to do with them especially if you don’t have a compost? They can be...
read more