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?
Dry or thick mixtures
16 Sep 2019 - Anneka Manning
Q: Why do my oat-based mixtures often become dry?
Deflating sponge cake
16 Sep 2019 - Anneka Manning
Q: Why did my sponge cake deflate halfway through baking?
Does Flour Go Off
16 Aug 2019 - Anneka Manning
Q: If flour is past its 'best before date' does this matter?
Split Whipped Cream
16 Aug 2019 - Anneka Manning
Q: Why does whipped cream sometimes separate if you keep it in the fridge before using?
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?
Shelf life of baking powder
08 May 2019 - Anneka Manning
Q: How long can you keep baking powder for?
The different sugars
08 May 2019 - Anneka Manning
Q: What is the difference between caster sugar and white sugar?
