BakeTips
Clever and useful tips for your kitchen.
Dividing Cake Batter Evenly
When making a multi-layered cake from one quantity of batter its often hard to make sure the layers will be even when just using your intuition to judge how much batter should go into each...
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Stopping Toffee from Crystalising
Toffee is often used to embellish or complement bakes (think praline, spun toffee and toffee shards).
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Weigh your Dough
When making bread dough or biscuit mixtures, an easy way to ensure that your rolls or biscuits are all a similar size, so that they not only look even but will bake in the same amount of time, is to use your scales.
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Separating eggs
One way to separate egg yolks from their whites is to use the halved egg shells. But when your eggs are super fresh (and the yolks are nice and plump) you can separate them by...
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Using tweezers
Tweezers are not your typical baking utensil, but you’ll find them incredibly useful for delicate and intricate decorating work.
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Quick Cooling
Icing cupcakes while they are still warm will lead to an inevitable #bakefail – think sliding icing! It’s important to make sure you give enough time for them to cool completely before icing, but sometimes...
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Flattening slice bases
It is sometimes hard to flatten a biscuit or pastry base of a slice.
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Folding two mixtures together
When folding two mixtures together it’s important to always add the lighter mixture (like whisked egg whites) to the heavier mixture (like a chocolate cake base) rather than the other way around.
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Whisking Meringue
When whisking egg whites and sugar to make meringue mixtures it is best to whisk on medium or medium-high speed, NOT high. It will take a couple of minutes extra for you to create your...
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Proving Bread Dough
Yeast doughs need to be left in a warm, draught-free place to prove after kneading (known as the bulk prove), and usually again after shaping (known as the final prove).
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Balanced Frittatas
To make sure you get equal amounts of different ingredients in each frittata when making individual ones it's a good idea to keep your ‘wet’ ingredients separate from the other ingredients.
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Use A Tray
When baking individual tarts place them on an oven tray before putting them in the oven, especially when using tins with a removable base.
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Stand a Cake in the Tin
It’s important to stand a cake or loaf in it’s tin for about 5 minutes after you take it from the oven. The cake will ‘settle’ in this time which will not only make it...
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Caster Vs Granulated Sugar
I often get asked about the difference between granulated sugar and caster sugar and which is best used for when baking. So, here's the lowdown.
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Freeze Your Bananas
Don't throw really ripe bananas in the bin if you aren't going to use them straight away - throw them in the freezer instead
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The Correct Consistency for Choux Pastry
Getting your choux consistency right is key when baking classics like éclairs, profiteroles or Paris-Brest. Here's how to get it right.
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Lining a Springform Tin
Don't fuss when lining the base of a springform tin with baking paper.
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Let it Soak
Bread and butter pudding is such a wonderfully comforting dessert, perfect for cooler weather.
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