Bakes Blog

How to Bake It Better

Our mission is for you to create the perfect bake every time. Baking is a science and so slightly too much of an ingredient or over mixing can leave you feeling as deflated as your bake. We want to give you a helping hand in the kitchen with a few vital hints and tips that we always swear by.  
  1. Use those scales. Your ingredients need to be measured accurately to ensure the recipe has a fighting chance. Here at Bakes we look after that for you!
  2. Baking powder is great, but be careful not to add too much or your cake will quickly rise and then sink all the way back down.
  3. When testing if your cake is cooked, there are several methods you could use. Insert a skewer which should come out clean, press your finger gently on the cake and make sure it springs back up or look for a nice golden coloured bake.
  4. For an even covering of icing, brush the cake first with jam heated with a splash of water which is then pushed through a sieve. This creates a smooth barrier for the icing and will give you those perfect angles.
  5. When using eggs in a bake, make sure they are at room temperature or the batter may not combine fully. Also, understand there is a big difference between a small and large egg, if in doubt, weigh it - a standard recipe will call for a large egg which is approximately 60 grams.
  6. This applies to butter too. Don’t try and mix a solid block of butter straight out the fridge. Take it out early or soften it slightly in the microwave before using.
  7. If you're melting chocolate, do this in a glass bowl placed over a pan of just simmering water. Be careful to ensure the water does not touch the bottom of the glass bowl.
  8. Don’t rush! Sometimes we just want to chuck all the ingredients in the pan, but there are steps for a reason. Look out for key terms such as ‘fold gently’. Over mixing can destroy all the air pockets you’ve worked so hard to create.
  9. Your oven may have hotspots and so your bakes come out uneven in colour. Simply solve this by rotating your cakes half way through baking.
  10. Prepare your pans. Don’t let all the time you’ve spent making that cake go to waste if you can’t get it out the pan! You can either butter, flour, oil or cover your pan in grease proof paper. Silicon bake wear is now readily available which needs no preparation at all.
  Have you got any more tips to share with us to add to the baking bible? Comment below to let us know. WATCH THIS SPACE…we are currently writing our first E-book which will contain more hints and tips as well as a few of our favourite recipes. bakes ebook 1

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