BakeTips

Clever and useful tips for your kitchen.

Measuring dry ingredients with cup measures
Measuring dry ingredients with cup measures
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 Use the back of a knife to level the surface... read more

When measuring dry ingredients with measuring cups, rather than scales, the most accurate way to do this is to:

  1. Spoon the ingredient into the cup
  2. Use the back of a knife to level the surface with the top of the cup.
There is 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
When is it baked?
When is it baked?
Baking recipes often state that something is baked when ‘a skewer inserted into the centre comes out clean’….but what does this mean? You will need either a cake tester, a thin metal skewer or a thin... read more
Baking recipes often state that something is baked when ‘a skewer inserted into the centre comes out clean’….but what does this mean? 
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 (don't just look at it!). If the skewer comes out clean it is ready - it should feel moist but not sticky. If wet batter is sticking to the skewer you will need to bake for a little longer – add another 2-5 minutes (depending on the 'wetness' of the batter) and then test again.  read less
Don't forget the eggs!
Don't forget the eggs!
Just thought I would show you what would happen if you forget to add your eggs in a basic cake recipe…these vanilla cupcakes have no eggs (by mistake!). Basically eggs are used to add structure,... read more
Just thought I would show you what would happen if you forget to add your eggs in a basic cake recipe…these vanilla cupcakes have no eggs (by mistake!). Basically eggs are used to add structure, texture and richness to a cake mixture. With these cupcakes the mixture looked fine but there was considerably less of it and hence only made 8 cupcakes instead of the usual 12. Once in the oven it seem to rise as it usually does but with about 4 minutes left of baking they completely collapsed. Flavour wise they were quite nice but really were quite greasy due to the lack of egg to balance out the butter content. So, if a recipe contains eggs it really is important to remember to add them (or use the results to make trifle)! read less
Shape your Pastry
Shape your Pastry
What shape tart or pie you will be making with your pastry? Round, square, rectangle? It’s a good idea to keep this in mind so you can shape it accordingly before wrapping in plastic wrap... read more
What shape tart or pie you will be making with your pastry? Round, square, rectangle? It’s a good idea to keep this in mind so you can shape it accordingly before wrapping in plastic wrap and placing in the fridge to chill and rest. This will make it much easier to roll to the required shape. read less
Butterfly Cakes
Butterfly Cakes
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…... read more

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…

  1. Cut a shallow cone-shaped piece out of the top of a cupcake, leaving about a 1cm border.
  2. Cut the piece of cake in half.
  3. Spoon a little whipped or thick cream or mascarpone and then some jam into the hole to fill.
  4. Arrange the two pieces of cake into the jam to from wings, top side up and round edges facing outwards.
  5. Dust with icing sure if you wish.
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Use a Jug
Use a Jug
A thin or ‘runny’ cake batter can make spooning it into tins a little tricky, especially if you are making small individual cakes. Simply pouring it from a jug, instead of spooning it, will make... read more
A thin or ‘runny’ cake batter can make spooning it into tins a little tricky, especially if you are making small individual cakes. Simply pouring it from a jug, instead of spooning it, will make this task a whole lot easier, not to mention quicker! read less
No Soggy Pastry
No Soggy Pastry
When making a tart where the pastry isn't blind baked first (such as a free-form summer fruit tart) sprinkle the raw pastry with a little almond meal or fine fresh breadcrumbs (usually about 2 tablespoons... read more
When making a tart where the pastry isn't blind baked first (such as a free-form summer fruit tart) sprinkle the raw pastry with a little almond meal or fine fresh breadcrumbs (usually about 2 tablespoons is a good amount) before topping with fruit and folding in the edges. The almond meal or breadcrumbs will protect the pastry and help it from going soggy once the juices are released from the fruit during baking. read less
Storing Eggs
Storing Eggs
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... read more

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. 

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DIY Vanilla Sugar
DIY Vanilla Sugar
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... read more

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.

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