Q. Do I need to preheat my oven for baking?

A. Yes. Preheating your oven will ensure you have a preselected constant temperature (oven temperatures may fluctuate whilst heating). Good recipes will ask you to preheat your oven before preparation. If the oven is not hot enough or is fluctuating in temperature this can affect the leavening and can result in disaster. Once the oven has reached the selected temperature, the oven thermostat light will turn off. Top Tip an oven thermometer is a valuable resource, this will enable you to adjust the oven temperature accordingly.

Q. Do I need to grease, flour and line my tins before baking?

A. It really depends on the cake you are making.

Foam & meringue based cakes; For cakes that get there raise from egg foam and meringue I do not grease the cake tins (with exception to a roulade as these are flat), I simply line the base of the cake pan with greaseproof baking paper. If you grease the cake pan, the cake will have nothing to cling to as it rises up the cake pan, which may result in the walls or top of the cake falling in on itself as it cools.

Butter or oil based cakes; When making a butter or oil based cake, I grease the cake tin with melted butter or oil (will depend on what ingredient I have used in the cake). I then line the base of the cake with greaseproof paper to ensure the base of the cake does not stick. Sometimes I will also line the sides of my cake pan, it really depends on the type of cake. Follow the recipe guidelines. Click here for a demonstration.

Old fashioned grease plus flour method; Simply melt some butter, once cooled using a pastry brush lightly coat the cake pan. Then add a scoop of plain flour (all-purpose flour) or a scoop of caster sugar into the pan, then carefully manoeuvre your pan around so the flour or sugar coats the entire inside surface of the pan. If you preparing additional cake pans add the flour or sugar to the next greased pan and so on. If you are only using the one cake pan, you can discard the excess flour or sugar by tapping the pan on a hard surface (excess flour can result in a thicker cake crust).

Top Tip if you're making chocolate cake, you can use cocoa powder instead of flour to dust your pans this will complement the colour of the chocolate cake. Caster sugar can also be used in instead of flour, this will result in a crisper crust from the sugar crystals. I only tend to use caster sugar if I am not icing the cake as it becomes very sweet.

Bundt pan or intricate cake pans; Using a pastry brush, I apply melted cooled butter or sunflower oil spray, I cover the entire inside surface of the cake pan. Then I place a scoop of plain flour(all-purpose), cocoa powder or caster sugar inside the tin. Then cover the pan with some cling film or place the tin in a clean freezer bag and shake the tin about to ensure the greased surface is completely covered in flour (caster sugar or cocoa whatever you have used). Only use caster sugar if you don’t intend to ice the cake, as the sugar crust will be very sweet. Please click for a demonstration. Top Tip; Regardless of what method you use to prepare your cake pan, using good quality cake pans will also ensure your cakes are released successfully.

Q. Should I use greaseproof baking paper or baking parchment paper?

A. I buy greaseproof baking paper. Products will differ between manufacturers as will the name. The greaseproof paper is especially important when making meringue or macarons to ensure they are easily removed. Some people also like to use non-stick baking matts.

Q. Should I use salted or unsalted butter for baking?

A. Most baking recipes tend to use unsalted butter as you can control the amount of salt you are adding to a recipe. As unsalted butter is not preserved by the salt, it tends to be fresher and has a shorter shelf life. Also, unsalted butter contains less water, compared to salted butter. As a consequence, you are less likely to end up with a tough crumb texture from over mixing your cake batter.

Growing up I was taught unsalted butter was used in baking and salted butter was used in savory dishes. If the type of butter is not stipulated, I will always have a read through the recipe to see if salt has been added, I will also investigate what kind of butter I have at hand. I think it really comes down to your own personal preference and taste. The only time I would never use salted butter is in and Italian or Swiss meringue buttercream and also cream cheese frosting. Otherwise I would use what I had at hand.

Q. The recipe says to cream the butter and sugar, is it necessary when baking a cake?

A. Yes. Creaming the butter (fats at room temperature) and sugar (this can be brown sugar, caster or granulated sugar) is the first step in many recipes, to me it’s one of the most important. The timing will vary depending on whether you are creaming by hand, using an electric hand mixer or stand mixer. The mixture is creamed when it has increased in volume, its lighter in colour and almost mouse like in texture. Click here for a demonstration.

Q. What size eggs should I use for baking?

A. I use what the recipe recommends. If the recipe does not mention the size, I use large eggs. Recipe books often state in the preface what size eggs they have used.

Q. Where can I buy buttermilk? What can I use instead of buttermilk?

A. Buttermilk can be bought in most supper markets in the UK, its often found in the cream section. You can replicate buttermilk by mixing ½ a cup of whole milk (full fat milk) with 1 tsp of either white wine vinegar or 1tsp of strained lemon juice. Let it rest for 30 mins, it will slightly curdle but don’t be alarmed by this. Use the amount of buttermilk required in the recipe including the chunkier bits. Although the consistency will be different, it will cause the same reaction with the bicarbonate soda (baking soda).

Q. My baking powder and bicarbonate soda is out of date, can I still use it?

A. No. Raising agents are no longer effective once they have passed there use by date. You can test your baking powder and bicarb soda by placing a tsp of either in a glass. Pour in some warm water, you will see a reaction. If the water does not rapidly bubble you should replace your product.

Q. Can I interchange baking powder with bicarbonate soda?

A. No, they are not interchangeable. Some recipes will call for one, the other or both. Although they are both leavening agents, they are activated in different ways. Bicarbonate soda needs an acid (such as buttermilk, yoghurt or white wine vinegar to name a few) and moisture to create a reaction resulting in air bubbles that expand. Baking powder is a combination of baking soda and either citric or tartaric acid or a mixture of the two. This powder, when it is wet and hot, will react without acid from other ingredients in the food that is baked. Always follow the recipe guidelines.

Q. I want to make a sugar free cake, can I leave the sugar out?

A. Rather than leaving the sugar out, I would recommend finding a cake recipe that has been created without the inclusion of sugar. There are some amazing recipes available. Once you start removing ingredients you can affect the structure of a cake resulting in disaster.

Q. What is Dutch Cocoa powder?

A. Dutched cocoa powder is cocoa that has been treated with an alkalizing agent to modify its color and give it a milder taste compared to "natural cocoa". It forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking.

Q. Do I need a stand or electric mixer to make a cake?

A. It is desirable. Although you can use a wooden spoon and a bowl to make a cake, you will struggle to make butter cream or meringue. A good quality electric hand mixer will also suffice. The stand mixer will simplify the process and free up your hands. I find my stand mixers invaluable to me, however they are not essential to make a cake!

Q. Can I use a kitchen mug as a cup measure?

A. Mugs and cups come in various shapes and sizes. Using proper measuring cups and spoons will ensure you have a measured consistent approach to baking. Top Tip always level your measuring cups and spoons unless otherwise stated. Do not over pack your cup measurements with flour and icing sugar.

Q. Why are the same cup measurements a different weight for various ingredients?

A. Ingredients have a different density. For example 1 tbsp of milk will weigh a different weight compared to 1 tbsp of cocoa. Always use the recipe guidelines and make notes of the conversions should you wish to weigh in grams in future. For example, 1Tbsp is ordinarily 15g's. However 1 Tbsp of Cocoa does not weigh 15g's it weighs about 8g's.

Q. What kind of type of scales would you buy?

A. I would buy digital scales. I have 2 sets. My latest scales allow me to weigh up to 10kg of ingredients with in 1g increments. My stand mixer bowl weighs almost 2kg so for me, this was an important feature. They also have a second platform that allows me to weigh within .1g increments Again, this is an important feature for me when weighing colours for Macarons or items where I need the same consistent colour or weight. They can also toggle between different units. You will find it helpful to also have an add and weigh function and the ability to toggle between metric and imperial weights so you avoid having to convert the measurements.

Q. Why has my cake batter curdled. How can I fix it?

A. Cake batter can looked curdled for various reasons. The ingredients may have been different temperatures. The cake batter has been creamed insufficiently to absorb the egg once its been added to the creamed mixture. To avoid curdling always start with all ingredients at room temperature. If like me you are disorganised at times, you can change the temperature of items by placing them in bowls in a sink of tepid water – be careful you don’t want to melt the ingredients nor do you want to get the ingredients wet! Top Tip; Leave your butter and eggs out the night before to ensure they come to room temperature prior to baking. In the winter months, I still need to soften my butter slightly as the ambient temperature in my kitchen often is not warm enough (unless I am baking).

If You have mixed the ingredients and the mixture has curdled or looks like it has separated you can add a tablespoon or 2 of flour or whatever the dry ingredients are in the recipe. Then mix the ingredients, it should bind back together. Don’t worry yourself, once all of the dry ingredients have been added the cake batter should come together. Please note; if you add to much flour in the early stages and over beat, you may end up with a tough rubbery crumb texture due to the gluten within the wheat flour.

Q. How do I know when my cake is cooked?

A. Firstly your kitchen will be filled with a beautiful aroma (if you don’t have a sense of smell fear not!). Looking through the oven window the cake should be golden brown and slightly retracted from the edges of the tin. If you cannot see through your oven door or your light is not working, ever so slightly open the oven door – ONLY do this when the cake cooking time has almost lapsed. For example if the recommended cooking time is 30 mins, I would not consider opening the oven door before 25 minutes or so had passed and I would only open the door if I could not see the cake through the oven window. When you open the oven door the temperature drops. This drop in temperature can have an adverse reaction on your cake resulting in the centre dipping. If you are baking an egg foam cake (sponge), I would not open the oven door until 2 minutes before the recipe guidelines. Always use the recipe as your guide.

Q. My cake is not cooked through, the top appears to be burning. What should I do?

A. Tear a piece of aluminium foil large enough to dome over the top of the cake pan and allow for excess to drop down the sides. Before opening the oven, slightly dome and shape the foil. Gently open the oven door, slip the foil dome over the top of the cake pan then gently close the oven door. The foil dome will avoid the top of the cake from browning any further and will essentially help to poach and cook the cake from within. Continue to monitor the cake according to the cooking time.

Q. Do I need cake cooling racks?

A. Yes. Wire cooling racks are important, they allow air to circulate around the pan enabling the cake pan and its contents to cool down quicker than it would otherwise. The wire racks also protect the bench top from the direct heat of the pan. They are available in numerous shapes and sizes, you can also purchase stackable wire racks if you are short on space.

Q. How long should I leave my cake to cool before removing it from the cake pan?

A. Remove the cake before its completely cooled. Most cakes are best removed whilst slightly warm, simply run a sharp knife around the edge of the cake pan, then with open fingers cover the top of the pan, then invert the pan sometimes you may need to tap the pan on the bench to help release the cake. If it’s a large cake or rectangular cake I tend to place a wire rack over the top of the cake and invert directly onto the wire rack to cool completely. If I do not want the cake face top side down, then I will invert the cake onto another wire rack to cool down completely.

It really depends on the type of cake I have made and how I intend to decorate or present it as to which method I use. Cake left to cool for an extended period of time tends to stick to the pan, making removal very difficult. Top Tip put a timer on to remind you to decant the cake.

Q. Why do my cakes not rise?

A. There are various reasons why a cake may not have risen. You may have used the wrong size cake pan resulting in a thin pancake like cake. You may have omitted the baking powder or used plain flour instead of self-raising flour. Ensure your oven is preheated to the correct temperature. There are many different reasons why the cake may not rise, without being present its difficult to advise. Always ensure you follow the recipe guidelines.

Q. Why did my cake cave in the middle once it cooled down?

A. There are so many different reasons why the cake may have caved in the middle. Check the oven temperature is correct (I use an oven thermometer). Check the best before dates or your leavening agents. Baking powder or bicarbonate soda will not work effectively once past there use by date. You may have used too much baking powder in your recipe. There are many different variables. Take a systematic approach to baking. Use the correct size pan, preheat your oven, use quality ingredients and reliable recipes.

Q. How long will my cake last? How should I store my cake?

A. This really depends on the type of cake you have made. If you have made a cake using fresh cream or icing that requires refrigeration the cake should be boxed or placed in a container to prevent it drying out in the fridge. Prior to serving, the cake should be left on the bench to allow it to return to room temperature to allow the icing or filling to soften. For a Victoria Sponge cake and fresh sponge, they are best cooked and served the day they are baked. I have eaten them days after baking and they are still great, but they are never as good as the day you make them. When we have surplus cake, I tend to send it home with family or friends. It’s very sad to see any food wasted especially cake…

Q. Can my cake be frozen?

A. Yes. Most cakes can be frozen, you just need to think about the style of the cake and the space in your freezer. You need a flat surface to store the cake, you also need to ensure you cake is wrapped and protected to avoid odours being absorbed into the ice and flavouring the cake or icing. I tend to wrap by cakes a minimum of 3 times with cling film to ensure there is no surface of the cake exposed. The advantage of freezing cake is that you are also adding moisture when they cake thaws. This can be a disadvantage for some cakes. I freeze buttercream, cream cheese frostings and Italian meringue buttercreams, always ensure they are triple wrapped. Some icings can absorb some freezer odour however this can be masked with Vanilla extract. I freeze Afghan cookies for my daughters packed lunch – they are amazing.

Q. Can I freeze buttercreams, cream cheese frosting and Italian Meringue buttercream?

A. Yes, all of these icings freeze incredibly well. You need to ensure your icings are triple wrapped to ensure odours are not absorbed. Leave the icings to come to room temperature, then remix.