Q&A

Baking thoughts, techniques and know-how

What size egg should I use when baking?
08 May 2019 - Anneka Manning
Q: What size egg is best to use in baking and if my eggs are larger will it make much of a difference to a cake recipe?
How are caster sugar and white sugar different?
08 May 2019 - Anneka Manning
Q: What is the difference between caster sugar and white sugar?
Which spoon should I use for mixing?
08 May 2019 - Anneka Manning
Q: Why do some recipes state a specific spoon, like a wooden spoon, to mix the ingredients?
What is ‘fan-forced’?
12 Apr 2019 - Anneka Manning
Q: I don’t completely understand how the fan-forced setting on my oven works. Can you explain please?
Using Vinegar When Making Pastry
03 Apr 2019 - Anneka Manning

Q: Why would I add apple cider vinegar to my pastry? What does it do?⁣

Adjusting Baking Times
17 Jul 2018 - Anneka Manning

Q: I would like to ask how you adjust baking time of a cake if your tin is a different size?

Aluminium In Baking Powders
17 Jul 2018 - Anneka Manning

Q: Why do some baking powders contain aluminium?

Domed Cakes
17 Jul 2018 - Anneka Manning

Q: Why do most of my cakes dome in the centre, no matter what type of cake they are?

Removing Nuts From Recipes
17 Jul 2018 - Anneka Manning

Q: I’m wondering if leaving the nuts out of a recipe will affect anything?

Chewy ANZAC Biscuits
17 Jul 2018 - Anneka Manning

Q: I added a tablespoon of extra water to my Anzac biscuit mixture as I like them chewy – is this the best way to adjust the texture?

Cupcake Cases
17 Jul 2018 - Anneka Manning

Q: How do I stop the cupcake paper coming away from the cupcakes once they're baked?

Dense Cakes
03 Jul 2018 - Anneka Manning

Q: The texture of my teacake came out quite dense, what do you think may have happened?