Baking hints and tips

Baking hints and tips

By
Peggy Porschen
Contains
0 recipes
Published by
Quadrille Publishing
ISBN
9781849493444
Photographer
Georgia Glynn Smith

Ingredients

For best results, use good-quality ingredients such as free-range eggs, proper unsalted butter (not margarine) and good-quality extracts (not essence).

Soft cake flour important for a good texture – don't be tempted to use a strong flour such as bread flour as it will make the sponge tough.

All your ingredients should be at room temperature unless the recipe states otherwise. If needed, you can use the defrost setting on the microwave to gently soften the butter, and uncracked whole eggs can be gently warmed in a bowl of tepid water for 10 minutes.

Timings and temperatures

These are only guidelines. Bear in mind that ovens can vary greatly in their accuracy. The temperatures stated are for conventional ovens, so you will need to lower the temperature by 10–15°C if using a fan-assisted oven.

Generally speaking, you get a more even rise from cupcakes if you bake them on the lower shelf of the oven.

Turn the tins around halfway through cooking to ensure even baking.

Equipment

Using good-quality baking tins and cupcake cases that are not too thin will make a difference to the finished cupcake. I use cases that are a little smaller than standard muffin-sized ones, so if you use the larger muffin cases you will only get around 18 cupcakes.

How light and fluffy you make your cake batter will also affect how many cupcakes you can get from one batch – the lighter the batter, the higher the yield.

Measurements

Always use special measuring spoons, not just a teaspoon or tablespoon from the cutlery drawer! A measuring teaspoon is exactly 5 ml and a tablespoon is 15 ml, so if you don't have a tablespoon measure, just use 3 teaspoons.

Unless the recipe states otherwise, you should always level the top of the spoon with a knife or your fingertip.

Some of the recipes in this book use medium eggs, some large – on average a medium egg is 50 g cracked weight and a large egg is 60 g. If you have unequal egg sizes, then just calculate the total weight of egg you need, crack the eggs you do have and weigh the quantity.

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