How to properly line any shape cake tin

Lining your cake tins will ensure your cakes never stick to the sides.  It helps a bit with evenly spreading the heat and it makes cleaning your cake tins SO much easier – You’re welcome!

With this technique, you will be able to line any shape of tine.

How to make a chocolate drip

It’s all the rave now – chocolate drip cakes. 

Well, they are super easy to make. Here is a recipe and how-to-video to make your own white chocolate drip sauce. And then a quick little video on how to add it to your cake.

After you added the drip to your cake, pop the cake back in the fridge to help the drip set.

How and why to age egg whites

Sometimes recipes call for aged egg whites.  It sounds more intimidating than it really is…

You separate the eggs into a clean glass bowl. Cover with plastic wrap, poke a few holes in and place in the fridge for at least 24 hours.

Ageing the whites helps dehydrate them and lets the proteins relax, which makes it easier to whip to volume and gives a more stable meringue.

How to make a buttermilk substitute

I always use white vinegar and milk. But you can replace the vinegar with lemon juice and follow the same steps as in the video.

Or if you are one of those super healthy people who always have natural yoghurt in the fridge, you can just use one cup of yoghurt instead of the cup of buttermilk…

Buttermilk is not something you always have in the fridge. Don’t stress though. It’s super easy to make a buttermilk substitute at home.

Of course you can take cream and make butter, and what you have left is the buttermilk… But let’s get real, who has time for that when you really just want to bake that dang cake?!

SO, check out the video and get that milk curdled sister.

How to use fondant moulds

Fondant moulds can add a whole new decorating dimension to your cakes and cupcakes. But they can be tricky if you don’t know how to use them.

Here is the easiest way to use a fondant mould. 

Did you know that Baking Soda and Baking Powder are not the same thing? Both are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to rise.

Baking Soda (also known as Bi-carb soda or sodium bi-carbonate) requires an acid and a liquid to become activated and help baked goods rise. While Baking Powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.

Caster sugar, raw sugar, brown sugar, white sugar and icing sugar. They are all sugars right? So are they interchangeable? No, not all of them… 

More info coming soon