help

So I tried a new strawberry cake recipe and I’m not happy with it at all. It was a little different than the usual methods I’ve used but I’m certain I followed the instructions well. The cake came out very dense. I’m not sure if I overmixed the batter or if it’s something to do with the...

With the summer fast approaching, I thought it might be an idea to put together a few helpful hints to help you survive the searing heat! So what better way than to give you 5 ways to beat the heat with icing, fondant or sugarpaste. 1. Keep it Cool - summer causes many problems for us bakers...

Ok really need some advice please. No matter what recipe myself and my sister use our cakes never turn out. All I want is a simple Victoria sandwich but they never rise, or are greasy or dry. The last one rose to one inch 😮 we've checked the following Oven temperature Measurements including...

How to cream butter and sugar together. Creaming butter and sugar together is something that you cannot get wrong. The best way to do it (so that you incorporate lots of air) is to use an electric whisk or kitchen aid. It does not matter if you use margarine or butter (unless the recipe is...

To help you understand why your cake has sunk in the middle, please see some of the below options. Reasons: Out-of-date/wet ingredients such as flour or incorrect quantities. Opening the oven door too soon. Oven temperature is incorrect. Overbeating your mixture, adds too much air and can...

Cakes can often become heavy and dense for some of the following reasons. Reasons Solutions This can occur if there is insufficient creaming. Always whisk butter and sugar until it goes pale in colour. Overbeating your batter/mixture Mix little and often in quick bursts. Out of date...

I have stupidly agreed to make my aunties wedding cake. And now have to make a 12inch fruit cake. How do I amend the recipe/temp/baking time to make it?!

hi I have a qn regarding whipped cream .. i saw some black specks when whipping cream..these specks get squished and disappear when pressed between fingers..but I am worried if its safe to consume? Please help..Murbade

Ok, so I have the following caramel mousse recipe: 1 cup sugar, 1/4 cup water, 1/4 teaspoon fresh lemon juice, 2 cups heavy cream, 1 teaspoon pure vanilla extract. Next it goes in a bowl & refrigerates for 3 hours. Lastly, add unflavored gelatin (softened for 5 minutes on 3 Tbsp cold water), 1/4...

I'm making a small batch (6-inch) cheesecake. The recipe calls for 12 ounces of cream cheese. I've only got 8 ounces, and cannot get to the store to get more. Should I: look for a recipe that calls for just 8 oz. (and make mini cheesecakes in a muffin tin) or use 4 ounces of greek yogurt to make...

Hello, I haven't baked for a while and was using this recipe to make a cake for my daughter to decorate for her birthday. It had good reviews and I have baked many cakes in the past so I jumped in without thinking too much. But when I added the milk to the flour I just got huge lumps and crumbs...

Hi Amanda, your cake sounds delicious, but I don't think it is the right cake to use with fondant. The cake you describe lends itself to a ganache coating or simply filled/topped with the ingredients you describe which sounds rich and indulgent all by itself. Plus I'm not sure the structure of...

Hi. I'm new to this site. I've seen sugar cookie recipes that call for eggs, and some that do not. What is the difference in outcome? Thanks!

HELLO....I FOUND A PICTURE OF THIS CAKE AND I THOUGHT IT WOULD BE CUTE TO MAKE FOR MY GODDAUGHTERS BABYSHOWER. I NEED HELP ON HOW THE FROSTING GOT THAT GLOSSY AND SHIMMER LOOK. THANK YOU FOR ANY HELP YOU CAN PROVIDE.

If you fancy having a go at airbrushing and you're not quite sure of your skillset, then there is a helpful way of mastering your skills before touching a cake. To help you work out how far you need to spray from and to learn how good you are at controlling the airbrush, all you have to do is...