Q: It is often suggested to store baked goods in airtight containers. Are all airtight containers the same? Also, should I store my baking in the fridge or at room temperature?

- Bron Rademaker, Baking Foundations online course student  

Q: Why do my oat-based mixtures often become dry?

A: There are two main reasons why an oat-based mixture (like Anzac biscuits or oat bread) can thicken too much and become dry:

Q: Why did my sponge cake deflate halfway through baking?

A: Because sponge cakes are based on a high proportion of eggs (which gives them a relatively flexible structure) and they contain a large amount of air, when they cool after baking they do deflate more than other types of cakes – if you watch carefully you will notice them pulling away from the sides of the tin and losing some of their height almost immediately after they are removed from the oven.