Tips & Tricks

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This recipe is slightly different from the usual cupcake recipe. I use a reverse mixing method instead of creaming the butter and sugar first, adding eggs, follow by wet and dry ingredients. I prefer mixing all my dry ingredients in my stand mixer first follow by adding room temperature butter into the dry ingredients. After…

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Hello, people! Today we are going to talk about novelty cakes. Who doesn’t love a good theme cake? When we first began our baking journey back when we were young little kiddos, we decided to experiment with cakes and cake decorating. Cake decorating can be extremely stressful and frustrating. Especially when you are trying something…

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When it comes to vegan baking, one of the most important things to consider is how to replace eggs. The rest is fairly simple – there are loads of alternatives to dairy these days and even cream is becoming easily replaceable with the use of coconut milk or even tofu. Eggs play such an important…

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Have you ever made a chocolate drip cake? It’s been a recent trend of cake makers everywhere. The resulting effects are quite spectacular, turning your average designs into works of fabulous cake art. Well it’s not as hard as you think. You should try it on your next cake and see how easy it actually…

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I’m a self taught sourdough bread baker.  I discovered the world  of sourdough bread a little over a year ago and have been deeply fascinated with it ever since.  The whole process is like magic to me. How can you take flour, water and salt and transform them into something so delicious and sustainable?  It…

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I wanted to share with you some little tips on how you can accessorise your cakes beyond sprinkles and silver balls. In fact, with a little time and imagination, you can really create beautiful customised toppers for cakes and cupcakes at a fraction of the cost of buying them at the shops. I recently made…

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I asked myself this question when I was making my sourdough starter buttermilk pancakes. The recipe called for butter or a “neutral oil”, and as luck would have it I didn’t have any unsalted butter in the fridge! This is usually a staple I always have in my fridge and freezer (yes I stock up…

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Seems there is. And we’ve all been doing it the wrong way. According to Sir Francis Galton, an English mathematical scientist, the correct way to cut a round cake is to cut in parallel lines starting in the middle of the cake. i.e. the “mathematically proper way” to cut a round cake. Can’t visualise how…

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…its not really an art, but you need a little patience and a pair of quick hands. This is my really simple recipe for this wondrous decadent sauce. I use it to flavour layered cakes, base my sweet tarts before the filling goes in or drizzle on cupcakes and whole cakes for a glossy indulgent…