Cake Tin release Tip
In order to free your cake from the tin much easier then do this handy tip when your bakes come out of the oven. Place your wire rack on the side. Wet a tea towel by placing it under the… Continue Reading
Month: April 2017
Easter Bunny Cake
Here is a 6 inch Easter Bunny Cake that I have made for the Easter celebrations. The cake is a Victoria Sponge, covered in pistachio green pre dyed icing, surrounded by a white picket fence. The blossom flowers were pre… Continue Reading
How to soften dry sugarpaste, icing or fondant?
If you find that your icing, fondant, or sugarpaste is hard or dry then simply add some Trex or some other alternative vegetable fat to it, although a rule of thumb with this is less is definitely more! Make sure… Continue Reading
Bake snake or the cake mould….
I’ve just received a link on facebook regarding this product and ordered myself one thanks to Joan….. I’m not sure when it’s arriving but looking forward to having a play about with it when it does! I have ordered it… Continue Reading
Creaming Method and Curdling
If when adding your eggs to your cake batter you are noticing the batter is curdling, splitting or separating as it’s also known don’t panic, this is normal and may be caused by a few simple factors. Different temperatures of… Continue Reading
Cheese and Chilli Scone Tutorial
Here is a step by step tutorial on how to make Cheese and Chilli Scones. Pre heat your oven to one of the following:- Fan Assisted 220°C Conventional Oven 230-240°C Gas Mark 7 Fahrenheit 425 Ingredients: 225 Grams or 8oz Self Raising… Continue Reading
What is the melting method?
The melting method is weighed out ingredients such as fats and sugars that are melted together in a saucepan (hence the name melting method), once melted or dissolved they are then mixed together with dry ingredients such as flours or… Continue Reading