Q&A
Baking thoughts, techniques and know-how
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?
Fan-forced setting
15 May 2020 - Anneka Manning
Q: If the fan-forced function isn’t mentioned in a recipe should you assume it’s not fan-forced? How do you adapt a recipe to use the fan-forced setting, and when is fan-forced best used?
Crisp Pastry Base
13 Mar 2020 - Anneka Manning
Q: When blind baking a shortcrust pastry case, should I wait for it to be completely cool before filling and doing the final bake?
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?
