1. B

    Pineapple curd

    Hi Angie, just a little thing you may find of interest. I wanted to make pina colada tarts which needs pineapple curd. Every recipe on Google uses cornflour which to my mind makes it pineapple custard. So I took the plunge and used my lemon curd recipe substituting with a carton of pineapple...
  2. Angie

    Rolling Out Tip

    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...
  3. Angie

    5 Gingerbread Tips

    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...
  4. Angie

    Cocktail Stick - Toothpick Tip

    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...
  5. Angie

    Whipped Cream Tip

    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...
  6. Angie

    Kitchen Roll Embossing Tip

    Most people will have a roll of kitchen towel in their kitchen, so you'll be pleased to know that not only will it wipe up your messes it can also come in handy for a quick decorating idea too. If you have a buttercream cake and would like a quick pattern design etched into it, then lightly...
  7. Angie

    Don't let sandwich tins touch while baking.

    Don't let the sandwich tins touch in the oven; if they do, the cake batter will rise towards each other, giving you angled peaked cake layers when baked. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
  8. Angie

    Why do we use coffee in chocolate cake?

    Have you ever wondered why you are asked to add coffee to your baking? The reason being is that by adding coffee to your chocolate flavoured bakes will, in fact, enhance the flavour. This is because instant coffee paired with cocoa powder subtly compliments the cake giving it a much richer...
  9. Angie

    A quick way to make edible shiny flowers.

    How to make shiny edible flowers without the use of lustre spray or confectioners glaze. Edible flowers look beautiful when they are made, however, if you wish to add a sheen finish to them then you could try one of the following tips. You can either lightly steam the flowers by wafting them...
  10. Angie

    Cold Butter Tips

    When a recipe requires you to use cold butter, then try these handy tips. Tip 1. Take the butter straight from the fridge and grate it using a cheese grater. Not only will it remain ice cold, but it will be much easier to work with and create your desired results. This is grate (see...
  11. Angie

    How to add a little crunch to buttercream.

    Choc chips are beautiful pieces of chocolatey goodness that are added to muffins and cakes to deliver a little hint of luxury to your taste buds. So instead of mixing them into your cakes, how about adding them to your buttercream. By adding them to the buttercream filling, you will add extra...
  12. Angie

    Tips on using chocolate in silicone moulds.

    A few tips for chocolate moulds are, always rest the mould on a tray before you fill it! If you don't, the mould will bow under the weight of the chocolate and leak all over making a mess. By using the tray, you are creating a support system which allows you to move the moulds more freely and...
  13. Angie

    Cheesecake base tip.

    To keep your cheesecake base from crumbling, you may wish to add a little melted chocolate to your biscuit and butter base. This will help solidify the mixture together, making it crunchier and help keep it stuck together when slicing. Hints, Tips and Tools Basic Baking and Cake Decorating...
  14. Angie

    How to check if airbrush colours are ok to buy.

    To check if airbrush colours are okay to buy then tip them upside down if it takes the liquid longer than a few seconds to reach the top then don’t buy them because the liquid is too thick! Beginners Help with Airbrushing Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and...
  15. Angie

    How to prevent excess crumbling with a carved cake.

    To prevent excessive crumbling when you are carving a cake, ensure the cake you are using is very cold or slightly frozen, as this will assist in the reduction of crumbs and help you have a better finish. Hints, Tips and Tools Basic Baking and Cake Decorating Recipes and Guides Tutorials
  16. Angie

    How to keep loaf cake slices moist and fresh.

    If you wish to make a loaf cake last longer (well, depending on who's eating it) and stay fresher and moist, then try out this neat trick. If you slice your cake from the centre outwards, you can push both ends of the cake back to the middle, thus allowing you to keep in all the freshness and...
  17. Angie

    What’s the difference between baking soda, bicarbonate of soda and baking powder?

    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...
  18. Angie

    How to check if your eggs are okay to bake with.

    Can you eat that egg? - By Scott Matthews If not sure you ought-ter, then place it in water. If it lies on its side, then it's fresh; eat with pride. After three or four days, at an angle it lays. But, it still is a treat, so go on and eat. Ten days, stands on end, in your baking 'twill...
  19. Angie

    What is a double ended ball tool?

    This double ended ball tool has multiple uses, the large ball tool can be used for flower petals, thinning out icing, making ruffles and frilling edges etc. Whereas the small end can be used to add indentations, eye sockets and details to shapes and models. These are a must-have for your cake...
  20. Angie

    Use an empty wine bottle as a rolling pin.

    Once you have devoured your lovely bottle of wine, simply rinse it out with hot soapy water, let it dry out fully and then this can be used as an alternative to a rolling pin if you do not have one. Please ensure you lightly dust your wine bottle with icing or confectioners sugar before rolling...