Tuesday, 4 August 2015

Bakers Hints and Tips

Good Morning
Today we are sharing Kathryn's post on hints and tips for you Bakers!
Check out Cake2Craft website for some amazing prices on Fondant, Cake Mixes and equipment too!

I posed a few question to a few groups and forums I'm a member of -  for hints and tips to share!

I wanted others slants on tips and the feedback was amazing so here's my pick of the bunch.

Please note these are general tips from home bakers for newbies and those of us who just love to bake from home but need help sometimes.

Know your oven - adjust temperatures accordingly!

Weigh your eggs and always use them at room temperature!

Weigh all your ingredients properly, don't guess.

If you need to turn a cake whilst cooking wait until its two thirds cooked then it doesn't collapse

Always line tins and if its a large cake line the outside with damp newspaper and put a bowl of water in the bottom of the oven. I find a tray of water in the bottom really helps with my fan oven. 

Think of baking times for cakes as a guideline, its important to keep an eye on your cake (but don't open the oven too many times) look for 'done' with your eyes, fingers and the butter knife test. Start looking ten minutes before the stated time, and adjust baking time accordingly.

To check if your cake or cupcakes are done, press gently on the dome. It should be firm, and spring back within a second or two.

If you're looking to halve a recipe that calls for an odd number of eggs, when you get to the "half" beat the egg a little and pour half the mixture in, so you get an equal amount of yolk and white.

When using berries, dust them with a spoonful of flour before adding to the mixture - this helps to prevent bleeding into the batter

When mixing, gently fold the liquid ingredients into the dry ingredients - you don't want to lose all the air that makes cakes rise

Cool cakes upside down it helps to keep them flat for icing.

Decorating with fondant

Use a little cornflour, rather than icing sugar, to prevent sticking as you are kneading and rolling.
Also vegetable shortening can be used.
Peoples opinions vary greatly on the use of what to use to help stickiness,
I can only add.... try a few ways and see which you prefer and use as sparingly as possible.

Ensure smooth fondant  by levelling your cake properly and apply butter cream  crumb coat first.
A crumb coat is a thin layer of butter cream to aid the fondant to stick and to help with a smooth finish. 

Once you've taken your cake out of the fridge after the crumb coat let it rest a little to prevent sweating.

When draping the fondant over the cake, be sure to lightly pull the fondant out and away from the cake while simultaneously smoothing it down and under.

While there are fondant smoothing tools, it’s possible to get a smooth finish without them. One trick is to gather your fondant scraps, form them into a ball, and press together. Now, bunch them in your hand almost as if they are a rag, and gently rub against the top and sides of your cake.

If your fondant starts to crack on and edge, rub a tiny bit of shortening in a circular motion into the edge. It will  smooth things out, this trick works best with white fondant as some types of food colouring may not like the shortening.

Id like to say a big thank you to all who contributed

Kathryn x


  1. I have a tip for you..... when making a sweet pastry base or tarts, add a spoonful of icing sugar to the dry mix. Sweetens the pastry without making it heavy. 😊 x

    1. Thank you Dee, that is a great tip.
      Best wishes