Baking Tips

Grease and dust the baking tins (with flour), if specified.

For baking, aluminum tins are best.

Before putting the baking tin, preheat the oven to the desired temperature. (It will take 10-15 mins for the oven to get heated.)

Use a pastry brush to spread shortening evenly, making sure all inside surfaces are well covered.

Use bottom shelf to bake cakes and biscuits.

For heavy cakes such as fruit, spice, and marble cake, line tins with double thicknesses of buttered paper.

Remember each oven varies in cooking time – there is no correct time.

When making a recipe for the first time, check after about 2/3 of the time given in the recipe.

Do not open the oven door frequently – the cake is likely to collapse halfway through.

To test if the cake is done, insert a skewer or toothpick in the cake at the place where cake has risen most, and if it comes out clean, the cake is done. This is a very important test for fruit cake.


Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Sponge cakes shrink slightly from the sides of the tin when they are baked.

Creamed cake mixtures are springy to touch when done

Allow light cakes a few minutes, before turning out of the tin.

Never cool a cake under the fan because this will make the cake hard.