Q&A

Baking thoughts, techniques and know-how

Heavy Sponge Cakes
14 Jun 2020 - Anneka Manning

Q: I tried making a sponge cake and it wasn't fluffy and light! It came out of the oven quite heavy. My egg mixture was lovely and light before adding the flour and cornflour so why did this happen?

Sunken Melt-and-mix Cakes
14 Nov 2019 - Anneka Manning
Q: Why is it important to not add hot liquid ingredients to the dry ingredients when using the melt-and-mix method?
My Cake Rose Significantly
15 Oct 2019 - Anneka Manning
Q: My cake rose significantly in the middle, and not so much on the sides... is that caused by the oven temp?
Curdled Buttercream
15 Oct 2019 - Anneka Manning
Q: My buttercream curdled after I added some milk to soften it. Why did this happen?
Storing your baking
16 Sep 2019 - Anneka Manning

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  

Dry or thick mixtures
16 Sep 2019 - Anneka Manning

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:

Regular Cocoa Or Dutch Cocoa Powder
16 Aug 2019 - Anneka Manning
Q: Is cocoa powder or Dutch cocoa powder best to use in your baking and why?
Does Flour Go Off
16 Aug 2019 - Anneka Manning
Q: If flour is past its 'best before date' does this matter?
Why You Tap Cake Tins Before Baking
16 Aug 2019 - Anneka Manning
Q: Should I tap the cake tin on the bench before baking?
Curdled butter and sugar mixtures
06 Jun 2019 - Anneka Manning
Q: Why do creamed butter and sugar mixtures often curdle when eggs are added?
Difference between Greek yoghurt and natural yoghurt
06 Jun 2019 - Anneka Manning
Q: What is the difference between using Greek yoghurt and natural yoghurt when baking a cake?