At Fabulous Foodie, we’re very excited about the return of Great British Bake Off next week. So much so that we’re finding it hard to think about anything else. To be honest, we haven’t actually tried that hard to think of anything else. I mean, it’s Bake Off! So, having embraced our renewed obsession, we ended up with:
Fabulous Foodie’s Tips for Better Baking
START AT THE START: I’ve said it before, I will say it again and I will keep saying it until I go to the great big bakery in the sky: Always make sure to read through a recipe before you do anything else. Yes, from start to finish, all the ingredients and instructions. Nothing will upset the apple cart and ruin the apple cobbler like discovering mid-bake that you are missing a vital ingredient or piece of equipment.
TAKING MEASURE: Are you scooping your flour directly out of the bag with your measuring cup? You may not be doing yourself or your baking any good. The flour will get compacted that way. Always spoon the flour into the measuring cup and then run a knife over the top to level it.
Brown sugar on the other hand should be compacted. One cup brown sugar means a packed cup so press down a bit to make sure you’ve got as much as possible into a level cup. Speaking of brown sugar – have you discovered the brown sugar in the pantry has gone hard? No problem. Place it in a microwave-safe bowl with a damp paper towel on top and zap it for 20 seconds at a time until it’s softened up the way you want.
GETTIN’ GREASY: Want to make sure you’ve greased every nook and cranny of that baking tin with butter? Forget using a piece of butter in paper. Too easy to miss spots that way and doesn’t always make it into corners. Try using a pastry brush instead. Just run the brush over soft butter then swipe it around the tin. I find that it covers better than the paper and goes on faster.
Another top greasing tin tip — learn from my mistakes and remember that when using a bundt pan, greasing the bottom and sides is all well and good but get the center bit also. Trust me. *shuffles embarrassingly at the memory*
CHILL OUT: You’ve remembered to soften the butter but did you remember to take the eggs out of the fridge to warm up? Those of you in the UK will quite likely be wondering why on earth the eggs were in there in the first place – that’s another discussion for another time – but to those of you in the US, trust me. Room temperature eggs emulsify and combine with other ingredients much better than cold eggs. Get those puppies out of the chiller for a couple of hours.
If you forget and need the eggs warmed up quickly, place them in a bowl of warm water for five minutes.
PLAY IT COOL: A lot of recipes offer cooling times, but if they don’t a good rule of thumb for sponge cakes is – leave it to cool in the tin for 5 minutes then turn it out onto a cooling rack to cool the rest of the way. This ensures you don’t end up with slightly soggy edges. If there’s an overabundance of fruit in the cake in question, leave it to cool in the tin. Those fruits carry a lot of moisture and can cause “cake spread” otherwise.
I hope you find these little tips helpful. I’ll be posting more baking tips and tricks over the next few days. After all, it gives me an excuse to wallow in the Bake Off glow just that much more. 🙂 And as always, if you have any tips or tricks you’d like to share – please feel free. We’re always looking for ways to mix it up in the kitchen.