5May

Tips & Tricks

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Image from here

I thought I would share a few baker’s ‘tips & tricks’ – to make your baking just that little bit easier.

  • Always use your ingredients at room temperature.  If they are straight out the fridge, chances are your cakes won’t rise as well
  • Don’t skip sieving your ingredients.  You’ll have unwanted lumps and also, very dense cupcakes/cakes
  • Use the best you can afford.  Butter is better than margarine, and the cheapest cocoa on the shelf will not give you that rich,  chocolatey taste that you’re after.
  • Cooking chocolate is horrendous.  Rather spend a little more and buy good quality dark or milk chocolate to cook with – remember the saying when it comes to using wine in cooking?  If it’s not good enough to drink, it’s not good enough to cook with.  Same goes for chocolate!
  • If you are wanting white white frosting, use Wooden Spoon Margarine.  The taste is not the same as butter, but no matter how long you beat your butter for it will never ever achieve the white white look you’re wanting.  Trust me!
  • Gel Food Colourings taste better, use less and give a much better colour and consistency than regular liquid food colourings
  • If you are baking cupcakes and you do not have enough mixture to fill all the ‘holes’ in your tray, fill these with water.  This will ensure your other cupcakes bake evenly

Happy Baking.  Please do not hesitate to contact me should you have any questions!

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Authored by: Shayne on Thursday, May 5th, 2011 at 15:05
Categories: Tech

4 Responses to “Tips & Tricks”

  1. nice post:-) clever idea.
    xxx

  2. Those are some great tips. I had no idea about the room temperature thing! I’ve only just recently gotten myself some gel colouring, and it’s amazing how much stronger the colour hue is, they also mix well. Also – always wondered about the white frosting!!

  3. Great – thanks my friend for the last one. I did not know! And the wooden spoon one – I never use marg in the house, and have never had really white frosting.

  4. Pamela says:

    Thanks for the great tips. I never knew the Wooden spoon for white icing, or the water in the open cupcake holes.
    Thanks

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