Q&A

Baking thoughts, techniques and know-how

Enhancing the Chocolate Flavour
02 Jun 2021 - Anneka Manning
Q: Does coffee really bring out the chocolate flavour in your baking?
Using baking beads or rice when blind baking
16 Apr 2021 - BakeClub Team
Q: How full do I need to fill my pastry case with baking beads or rice when blind baking it?
Paddle beater
30 Oct 2020 - Anneka Manning
Q: When do I use the paddle beater for my stand mixer?
Blind baking
04 Sep 2020 - Anneka Manning
Q: When does a pastry case need to be blind baked before the filling is added?
Preparing cake tins
14 Aug 2020 - Anneka Manning
Q: Is it better to use a spray oil or baking paper when preparing cake tins?
Tough pastry
10 Jul 2020 - Anneka Manning
Q: Why was my pastry tough when I baked it?
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?

Oven Hot Spots
14 Jun 2020 - Anneka Manning

Q: My cakes are often slightly lopsided and my biscuits are always unevenly coloured – can you please tell me why?

Baking powder vs baking soda
12 Jun 2020 - Anneka Manning
Q: Is there a difference between baking powder and baking soda?
Sourdough bread
05 Jun 2020 - Anneka Manning

Q: How can I tell when my sourdough bread is baked?

Shortbread biscuits
29 May 2020 - Anneka Manning
Q: Why do shortbread biscuits spread?
The difference between fresh and dried yeast
22 May 2020 - Anneka Manning
Q: What’s the difference between fresh and dried yeast, and which is best to use in your baking?