cornflour

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...

When using moulds with icing fondant it is best to lightly dust them with cornflour rather than icing/confectioners sugar. This is because cornflour sits on the top of the mould and ensures the icing does not stick allowing it to release easier. Icing sugar or confectioners sugar is known to...

If you add cornflour to chopped up processed strawberries before adding them to cake batter, it absorbs the moisture and water and won't make your cupcakes soggy. :)

Baking Soda, Bicarbonate of Soda and Baking Powder are raising (leavening) agents which are added to your recipes to assist with the ‘rising’ process of your baked goods. Baking Soda or Bicarbonate of Soda as it’s known in the UK is the pure form of sodium bicarbonate, and when combined with...

Cornflour or cornstarch, as it's known in the USA, can be used as an alternative to icing sugar for rolling out your icing, fondant or sugarpaste; however, for best results, only use it on light or pastel colours. Cornflour/cornstarch should not be used for rolling out dark coloured icing...