The most important rule in baking is to weigh carefully and follow the recipe exactly.
Wherever indicated, plain self-raising flour should be used as per the recipe.
Never attempt to interchange the ingredients.
Always sieve flour with baking powder before using – this ensures light texture.
Margarine can be substituted for butter, but you compromise on the flavor !
Do not use salted butter.
Castor (or powdered in mixie) sugar is generally used.
Wherever indicated, plain self-raising flour should be used as per the recipe.
Never attempt to interchange the ingredients.
Always sieve flour with baking powder before using – this ensures light texture.
Margarine can be substituted for butter, but you compromise on the flavor !
Do not use salted butter.
Castor (or powdered in mixie) sugar is generally used.
Baking powder and baking soda should be fresh .(Whether the previous stock is used up or not, buy new stocks for best results.)
Have all ingredients at room temperature for best results.
When using icing sugar for decorations, always sieve before using.
When decorating a cake with icing, you can make a quick decorating tube. Put icing in a heat-safe zip-lock plastic bag. Immerse in simmering water until the icing is melted. Snip off the tip of one corner, and squeeze the icing out of the bag.
There is no denying that light feathery cakes can only be obtained by using eggs and eggless come second
Select baking tins so that there is space around the tins in the oven for heat to circulate.
