Clever and useful tips for your kitchen.
When measuring dry ingredients with measuring cups (rather than scales) the most accurate way to do this is to spoon the ingredient into the cup and then use the back of a knife to level the surface with the top of the cup. No need to tap the cup on the bench or force the ingredient into the cup unless it specifies 'firmly packed' (which brown sugar sometimes does).read less
You will need either a cake tester, a thin metal skewer or a thin bamboo skewer. Stick it into the center of your cake, muffin, cupcake or slice. Take it out and then run it between your fingers to see if it is still sticky. If the skewer comes out clean it is ready. If wet batter is sticking to it then you need to bake it for a little longer – add another 5 minutes and then test again. read less
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…
- Cut a shallow cone-shaped piece out of the top of a cupcake, leaving about a 1cm border.
- Cut the piece of cake in half.
- Spoon a little whipped or thick cream or mascarpone and then some jam into the hole to fill.
- Arrange the two pieces of cake into the jam to from wings, top side up and round edges facing outwards.
- Dust with icing sure if you wish.
Always store your eggs in the fridge in an egg carton with the rounded end up. This will not only help them from loosing moisture and becoming stale quickly but it will also stop the eggs from absorbing other flavours from the fridge through their porous shells.read less
Don't throw vanilla beans once you have scraped out the seeds – there is still a lot of flavour contained within the pod. Instead add them to a jar of sugar - over time it will give it a subtle vanilla flavour ready to impart into your baking.