Published: 17/08/2016 Last Updated: 17/08/2016 18:38:38 Tags: How To Create That Illusive Perfect Bake
Mary Berry says that as with all things practice makes perfect. Make sure that you weigh your ingredients accurately. Unlike other type of cooking if your measures are only slightly out it will effect the end result of your baking.
If you want to avoid cracks in your cakes make sure you don’t bake your cakes too high in the oven.
Use any equipment that will make baking easier, it might sound obvious but if you get better results from using a mixer why not use it.
Make sure you use the correct amount of baking powder, if you use too much you could find that your bake rises too much and dries out.
Caster sugar is better than granulated sugar as this tends to dissolve better into the mix and stops the top of bakes.
When you ice a cake cover it with apricot jam first as this will stop crumbs from entering your icing.
If like me you usually melt your butter in a microwave, apparently this could be a bit of a baking faux pas – apparently it’s much better to put your weighed butter into a glass dish over some luke warm water for 10 minutes before adding it to your mix.
Cut up glace cherries before adding them to your bake so that they don't sink to the bottom.
Source: Country Living