Baking can be very relaxing and rewarding, but it can also quickly turn into a frustrating exercise if things don’t go according to plan.
Follow our tips to ensure your bakes turn out magazine-worthy!
Unlike cooking, baking is a science. Measure accurately and use the exact tools requested. If you’re serious about baking, a kitchen scale is a must.
Read through the recipe and tips before you start. Understand the technique, make sure of time involved, ensure you’ve got all the ingredients and stick to the recipe.
Ovens differ. Check your oven temperature regularly with an oven thermometer (available from kitchen stores). We always bake in the middle rack of the oven (unless otherwise stated). Learn where the hot spots are and find out which shelves are the hottest. If all your dishes keep on burning at the base it might be because the bottom is
too hot, so move things up a rack next time.
Use the freshest and best you can afford. Use ingredients at the correct temperature (eg soft butter or chilled
evaporated milk). Stick to sell-by dates and don’t let rising ingredients like dry yeast, bicarbonate of soda, baking
powder or self-raising flour sit in the cupboard for too long. Rather buy small quantities if you’re not a regular baker.
Always use extra-large eggs at room temperature (unless otherwise stated).
Don’t open the oven door unless two-thirds of the baking time has passed. If you open to test, do so quickly so
as not to let too much hot air escape. Baking takes time and staring at the oven won’t make it bake quicker. Practise really does make perfect!