Hints, Tips and Tools (2 Viewers)

When you make regular buttercream, it generally takes on the colour of the butter and has a creamy yellow colour to it. Now that's great if you're not bothered about the colour. However, if you'd like to get yours into a whiter shade, then all you need to do is the following. Simply add tiny amounts of purple concentrated food dye with a toothpick, yes, that's right, I did say purple. Do it in stages and mix it in. You will see the 'yellow tinge' start to disappear and the white transform in front of your very eyes. The reason this happens is that yellow and purple are complementary colours and opposite to each other on a colour wheel, so they cancel each other out, therefore, giving you a beautiful white buttercream. Great news...

If you've ever thought about freezing pastry dough, here are a few tips you might like to keep in mind. Pastry Dough You can freeze both raw dough and blind-baked pastry dough. Raw pastry dough (wrapped in a disc shape when frozen) can be thawed in the fridge and then baked. This will be a much fresher pastry when baked but will only have a short shelf life in the freezer. If you have raw pastry tart shells straight from the freezer, these can be blind-baked straight away. They may need a little longer baking time, though. Always bake chilled pastry that has been in the fridge. This relaxes the dough, chills the fats and aids in creating a lighter pastry when baked. Blind-baked pastry dough will last longer in the freezer. However...

If you are making Cinnamon Rolls and want to extend their shelf life, here are a few things you can do to keep them fresher for longer. Store them in an air-tight container once cooled. Ensure each bun is wrapped in plastic/saran wrap, and then place them in an air-tight zip-lock bag. You can keep them in the fridge for a few days but ensure they are well-wrapped and sealed so that the refrigerator doesn't dry them out. If you are making a large amount, you may well be advised to store them tightly wrapped in the freezer. If you are keeping them in a baking pan/tray, double-wrap them in plastic/saran wrap and then add an additional layer of tin foil. The reason being saran wrap/plastic wrap is breathable, so even if you wrap a...

Three milk cake, or Tres Leches as it is also known, is a beautifully moist cake covered in three types of milk. The cake originally inspired by Mexico is both bold and delicious. In order to make the cake so delicious, three types of milk are traditionally used to soak the sponge. These are evaporated milk, condensed milk, and whole milk. However, sometimes in alternative recipes, cream may be substituted for whole milk instead. To ensure you get the best out of your Tres Leches, here are a few tips for you. Put all the milks together to make a milky syrup mixture. Prick holes in the cake and pour the milk mix in stages whilst the cake is still warm. Soak the cake in stages, allowing the cake to moisten up. Distribute the milk...

If you want that little bit extra adding to the top of your choux buns, then why not add some Craquelin dough? Not only will it give you a crackling effect, but it will also give it some texture and crunch too. Done correctly, it helps the choux expand more evenly, giving you a more rounded prettier-looking choux bun. To make craquelin, you will need equal amounts of: Softened Unsalted Butter Light Brown Sugar Plain Flour Please note that the amount you require will depend on what you are making it for. Hints and tips on how to make it: Cream the butter and the sugar together with a hand whisk. Add the flour and mix in. If flavouring, add freeze-dried strawberry powder, raspberry powder, cocoa powder, matcha powder or any kind...

If you are looking at making some Garibaldi Biscuits, then be sure to check out these hints and tips before you bake. To ensure the best out of your Garibaldi Biscuits, try some of the following:- Roll the dough thin. Chop fruit into small chunks, soak in juice and then heat and soften on the hob. Drain the fruit in a sieve, and then pour onto a plate lined with kitchen towel. This removes any extra moisture and lets the fruit cool. If you don't, the biscuits will be soft and soggy when baked and more of a pudding consistency rather than a biscuit. Chill the dough. Split the dough in two, and roll it out into rectangles. Place a dough layer, then a thin fruit layer, then another dough layer and sandwich together. Cut the finished...

If you've ever had any trouble making Macarons, here is a quick list of hints and tips that may help you with your issues. Macarons Tips Read the recipe and weigh out all your ingredients as instructed. Sift all your dry ingredients. Ensure your mixing bowl is free from grease. Whisk your egg whites using a hand whisk or stand mixer, you will not be able to incorporate the amount of air manually. If the temperature is too warm, it will be hard to get the right consistency. Temperature is vital, so if it's too warm, they may look cracked and sloppy. If living in a warm climate or working in a warm bakery, pipe the macarons at the end of the day when the ovens are off and when the temp will be at its coolest, then bake them first...

Red velvet cake can be a bit of a conundrum for some people; effectively, it's a chocolate cake with a vanilla flavour that's bright red in colour and sometimes contains vinegar! So once you've got your head and taste buds around that one, it's good to know that it should be paired with some cream cheese or mascarpone type frosting to help elevate this beautiful velvet cake. To help you achieve the overall look and texture of the cake, here are a few tips to help get you started. Tips on making a great Red Velvet Cake Use room temperature ingredients for the cake batter. Sift all your dry ingredients to get rid of any lumps. When dyeing the cake, use concentrated/gel food dye to minimise the amount of dye used. Don't overdo the...

A cake comb is a decorating tool with a straight edge or ridges (teeth) that allows you to apply patterns or straight edges on a buttercream or frosted cake. There are multiple ones to choose from, and the results you can get from them are endless. Not only can they create patterns or straight edges, but they can also be used for cutting dough and incorporating ingredients together, so you don't have to get your hands dirty. They are usually made from metal, plastic, and acrylic and help create ripples, lines and texture to your cakes. When using them, ensure you have a thick coating of buttercream on the cake so that when you scrape around the buttercream/frosting, it won't drag into your cake. Other names they are known by are...

When rolling out icing/fondant/sugarpaste onto a dusted surface, people typically use either icing sugar/confectioners sugar or cornflour/cornstarch, depending on their preferences and the colours they are rolling out. However, please note that if you're unsure which one suits you best, then why not try mixing a little of the two together and rolling out on that instead. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials

Here are five top tips for you for the festive periods or whenever you choose to make gingerbread. You can roll out your dough on a lightly dusted surface; however, if your dough is sticky, it's best to roll it out between two pieces of baking/parchment paper. To prevent any stretching of the dough, cut out your shapes first on baking/parchment paper, remove any leftover pieces and then slide the parchment and the gingerbread cutouts straight onto a baking tray. Try to cut out your cookie shapes in one go, using large and small cutters across the dough. Don't re-roll your dough too many times; otherwise, your baked cookies will be tough. Once baked, ensure that your gingerbread shapes/cookies are fully cooled before decorating...

If you are thinking of making croissants and would like a little help beforehand, check out the below hints and tips to help you bake. It's worth noting that croissants don't always come out how you planned them, and it may take you a few goes before you get them right, so remember practice makes perfect. On the other hand, you may be one of the lucky ones and produce a beautiful batch first off. Regardless of your experience, I have listed some key elements that may help you going forward. Good luck and happy baking! Ingredients and Temperature The key to a good croissant is temperature and quality ingredients. The butter and dough need to be as cold as possible. If one is warmer than the other, you'll have problems when you come...

If you have any cookies leftover and don't want them to go to waste, here are a couple of hints and tips on what you can do with them. Tips Blitz them in a food processor and use them in a deconstructed cheesecake. Chop them up and use them as a chunky ice cream topping. Add a little texture to your cupcakes by crushing and sprinkling them over your buttercream or frosting. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials

Focaccia is an oven-baked Italian bread that you can make into a sweet or savoury dish depending on what you put in it. So if it's something you're looking at baking, then here are some hints and tips to make sure you get the very best out of your bake. Hints and Tips when making Focaccia Focaccia is quite a wet dough and needs a lot of water to ensure it doesn't end up with a cake-like consistency. You may wish to make it in a stand mixer. It should be proved twice. The first prove will allow the dough to double in size. Try and place it in a square tin as this will help shape it (unless you'd like to make it round). The second prove is when you place it in an oiled square/rectangular tin, being careful not to knock out too much...

If you're looking at making Brandy Snaps or Brandy Snap Baskets, here are some tips to help you out. Brandy Snap Basket Tip If making a brandy snap basket, place a layer of chocolate on the base between the basket and the filling; this acts as a barrier and will prevent the filling from melting the sugar in the snap and stop it from going soggy or disintegrating. Brandy Snap Tips You want the brandy snap to look like it has a lacy pattern going through it. It has to have holes in it to give it a Brandy Snap look. If you cannot shape it, place it back in the oven for a few seconds and try again. The heat from the oven should soften it and make it a little more pliable. It's all about the snap; it should have a good snap and a...

If you are inspired to make this old school staple, then be sure to read the below advice and tips to ensure you get the best possible bake! Advice & Tips when making a Malt Loaf Ensure that you mix the ingredients properly and there are no flour pockets; if you don't, you will have white flour pockets throughout the bake. Be careful not to overmix the batter, as this creates gluten, causing the loaf to be chewy and tough. If you underbake the loaf, it will sink in the middle. If you overbake, it will be hard and dry. Ensure the fruit pieces are consistent and distributed evenly throughout the batter; if the pieces are too large, they will sink to the bottom of the bake. If you are using treacle or molasses in your malt loaf, warm...

Whether you call them cocktail sticks or toothpicks, there is no doubt that these little 'picks' come in handy for all sorts of culinary delights! You'll also be pleased to know that not only are they great for cheese and pineapple, but they're also a great bakers tool too. If you want something less invasive than a skewer to test your bakes, then these little sticks will allow you to check if your baked goods are done without damaging the overall effect. Simply insert the stick into the centre of your bake; if the stick comes out clean, the bake is done; however, if there is a gooey mixture or cake and crumbs attached, put it back in the oven, and bake a little longer. Hints, Tips and Tools Basic Baking and Cake Decorating...

When making whipped cream, be sure to make all the ingredients and utensils as COLD as possible, as this assists fabulously with the whipping process! By that, I mean place the beaters from your electric whisk and the glass bowl into the fridge about 20-30 minutes before use. Note: The cream will expand/double in size when whipped thoroughly, so ensure that the bowl you are using is big enough to accommodate the volume of cream. Icing sugar may also be added to the cream for a little extra sweetness and to help stabilise it. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials

I've put together some hints and tips on making paint with Gold Lustre, and some do's, don'ts and possible outcomes when making edible paint. What alcoholic products can I use to make edible paint? You can make edible paint using Vodka, Rejuvenator Spirit or Vanilla/Lemon Extract, as they are all alcohol-based. The lemon extract also contains oils that mix well with the dust, helping it flow/paint better. Please note that the Vanilla or Lemon Extract may leave a residual taste on your painted goods. How to make the paint? Do it in stages; add small amounts of each substance if you can; if it's too thick, add alcohol; if too thin, add more lustre. Keep combining it until you reach the required consistency. Tips and Advice when...

If you haven't made Cakesicles before and are thinking of having a go at them, then here are a few handy tips to help you out. Cakesicles Tips Wipe your moulds out beforehand with vodka/alcohol; this will remove any residue or watermarks that are in your lolly moulds and may even make them a little shinier. Ensure you cover all the surface of the mould, especially near the lolly stick, and make sure the layer is thick enough so that it doesn't break. Less is more, so don't overfill them. Use quality ingredients to get the best output. (I found Candy Melts and Colour Mill Dyes gave me fabulous results!) Cakesicles Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials

I'm so excited to announce that my new book 99 Baking and Decorating Tips by Angie Fairbrother is now available on Amazon in both Kindle and Paperback format. (Cue happy dance!) I've wanted to write a book for a long time and created this one to help and assist those of you who need a little go-to guide once in a while. It's great for kids who are interested in baking, it's helpful to those of you that have an idea of what you're doing, and there is even stuff in there to help those who have a pretty good idea of what to do too. In short, I start the book from turning the oven on (which is an essential tip in itself) and include things that have helped me along the way. There are pictures next to each tip so if you're flicking...