tips

  1. Angie

    Icing Fondant Regal Ice Sugarpaste

    These are names used for icing or fondant that can be rolled out with a rolling pin then used to cover cakes, you can also make edible decorations with it too. This is what they look like:- Brand Names: Asda call it White Icing Dr Oetker call it Regal Ice Ready to Roll Renshaws call it...
  2. Angie

    How to prevent Fruit Sinkage

    If you want to try and avoid fruit sinkage whilst baking, then try one of the following. Firstly toss small dried fruits such as raisins, sultanas, cranberries etc. in flour prior to baking then add them to your batter as normal, the flour should bind the fruit to your batter and hold it in...
  3. Angie

    How to use concentrated Food Dye

    When dying your icing fondant, apply small amounts of the dye using a cocktail stick or plastic pick, then knead into the icing on a lightly dusted icing sugar surface. Continue adding the dye (and kneading) in stages until you build up to your required colour. Once your desired colour is...
  4. Angie

    Ingredients Baking Tip

    Before you start to bake get all the ingredients out that you require and then place the items on your worktop counter in the order that you are going to use them. Not only does this make it easier when you are mixing your batter, but it also ensures that you add all the required ingredients...
  5. Angie

    Helpful Egg Tips for baking.

    For great baking results and a lighter fluffier bake then always use eggs at room temperature. If you beat the egg slightly before adding to your mixture it will distribute evenly throughout the batter and trap air whilst baking giving you lovely light airy cakes and cupcakes.
  6. Angie

    How to make your cake tins last longer and prevent rust.

    To prolong the life of your tin and prevent rusting do the following:- Once you have washed and rinsed your tin and lightly dried it with a piece of kitchen towel place your tin in the oven with the door closed. The remaining heat from your oven after baking will dry out your tins fully and...
  7. Angie

    Piping Cupcakes Handsfree

    To prevent your cupcake from moving whilst piping, then place the cupcake in a slim glass which will hold it still. This frees up both your hands allowing you to concentrate on holding the piping bag correctly and perfecting your swirl. Also, see the piping video on the tutorial for...
  8. Angie

    Why do I need to clean my cake board?

    Always wipe your cake board over with either hot water or neat alcohol before placing a cake or icing onto them. This is required to remove any bacteria that may be present on the board. Do this even if the cake board has been in a cellophane wrapper; the reason being is that at some point...
  9. Angie

    Eggshell Extraction

    If you have cracked your egg and tiny pieces of shell have landed in the bowl, you can use the following tips to get it out! 1 Use the large piece of the shell to extract the smaller pieces from the bowl. It attracts back to the larger piece like a magnet and is easily removed. (You'll spend...
  10. Angie

    Egg Cracking Tips

    Crack your eggs into a small separate bowl rather than directly into your mixture as this prevents any tiny shell pieces being deposited straight into your mix.
  11. Angie

    Why do I have to pre heat my oven before baking?

    It is important that you always preheat the oven and ensure it is at the correct cooking temperature before you begin baking, as food bakes unevenly in a cold oven and may ruin your final results. Basic Baking and Cake Decorating Hints, Tips and Tools Recipes and Guides Tutorials
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