Q&A

Baking thoughts, techniques and know-how

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?