Firstly, I want to say a big thank you to all our Facebook Fans for sharing their top tips with us. We have been trying some of them out in the Baking Mad kitchen as it is always great to have a few extra ‘cheats’ to wow your friends and family.
Below I have listed them all so everyone can benefit.
The little hand held blenders are fab for mixing cakes in a hurry if you haven’t got a whisk takes seconds
11 May at 14:18
Carefully follow each mixing step in the recipe. Do not over or under-mix. Each step has a purpose. Use a kitchen timer to help you keep track of how long to mix.
11 May at 14:36
Make sure you get the times right whilst cooking no one likes burnt or undercooked food lol
11 May at 15:44
Don’t be tempted to keep stirring rice,it make sit stodgy & more starchy….also when baking yorkshire puds,cakes don’t open the oven until time is finished for cooking x
11 May at 15:59
Put a small amount of mustard powder into your cheese scone mixture, it really brings out the flavour.
11 May at 16:35
When baking a cake bring all your cold ingredients such as butter and eggs to room temperature before you start.
11 May at 19:09
Always clean and tidy away as you go it makes it so much easier and always fresh ingredients
11 May at 23:57
Michelle Bunn Thompson
Add a little pancetta to lasagne to make it a little more unique
12 May at 00:41
When baking a cake I always grease the tin and then completely dust the inside of the tin with flour. It makes it so much easier to remove the cake from the tin after baking. I also use this method when using greased proof liner just to make sure there is no sticking
12 May at 00:42
Use the freshest free-range eggs you can get for the best taste. Better still, get your own chickens! Lol!
12 May at 01:33
Never be afraid to experiment. Some of my best dishes have been created without following the recipe to the letter.
12 May at 01:51
Melandtony Hunt Mse
I always make sure my bowl and spoon are freshly washed and warm when making bread.
12 May at 02:26
Toss nuts, raisins and chopped fruits in flour first. This will really help them to keep suspended in batters! x
12 May at 02:37
Rae Mse Hardy
Whilst cooking or baking I always keep the sink full of really hot water and drop everything in as I use it, they clean much easier when things haven’t stuck to them and its quicker if you are needing the same bowl, spoons etc a 2nd time [this is obviously for those of us without a dishwasher ;o)]
12 May at 03:56
For pretty pastle coloured icing on your fairy cakes, put the food colouring in the water you mix in to the icing sugar, then if it starts look bright, finish by adding plain water!
12 May at 05:59
Add a good slug of double cream to your butter cream to make it soooo smooth and delish
12 May at 07:11
To make christmas tree decorations (or non-seasonal conifers!) take a cone of green icing and use the tips of a pair of scissors to snip in the branches – simple, but effective!
12 May at 07:12
Always keep an empty pop bottle filled with water so you can use it if you can’t find your rolling pin
12 May at 07:13
Jodie Taylor Was Caines
add garlic powder to shepheds pie, spag bol, stewa etc its lovely
12 May at 07:14
If your cake is too moist, call it a dessert and serve with custard or whipped cream. If it sinks in the middle, cut out the center and ice it as a ring cake. Cake too dry, make it into truffles or use it to make the base of a trifle. Cake has peaked, slice it off and ice it lavishly If the cake breaks as you take it out of the tin (often because… See more it is too warm), cover with icing or serve it sliced or serve it as a dessert. Biscuits crumble or are too dry, use them to make a biscuit crumb base for a cheesecake.
12 May at 08:01
Remember buttercream/icing and pretty little decorations are your best friends to help cover imperfections!
12 May at 08:21
Bring cold ingredients such as butter and eggs to room temperature for best results
12 May at 09:13
Always put fairy cake cases in a tray with individual compartments otherwise they spread out and the fairy cakes turn out flat x
12 May at 10:24
glaze the top of your pies with milk instead of egg for a less crunchy edge x
12 May at 12:36
If you buy an inexpensive flour, sieve it 3 times before cooking with it. Your cakes will be just as light as they are with a more expensive flour.
12 May at 13:22
My baking tip is to always add something new each time you do an old favourite…variety is the spice of life after all xx
13 May at 05:52
When making a shepherd pie mix olive oil into the potato instead of butter and milk makes the topping golden and crunchie
13 May at 06:25
For the lightest fluffiest home-made fairy cakes, add milk at the end to make the mixture nice and gloopy! Everyone loves how light and fluffy my home made cakes are xx
13 May at 08:37
If you have any top tips you would like to share with us at the Baking Mad kitchen visit our Facebook page and comment on our status.