Scones with no bicarb taste
This is my sure-fire way of avoiding that horrible bicarb taste when making scones. Mix the amount of bicarb required for the recipe with 10ml of milk, and heat it in the microwave until the milk starts to rise up.
Then add the bicarb with the milk to the rest of the batter. The bicarb is now 'cooked' and won't add a funny taste to your baked goods, but will still serve as a rising agent.
When making bread, put a shallow pan of boiling water on the bottom tray of the oven as soon as it comes up to temperature. Then let it come back up to temperature and give it five minutes or so before quickly putting your bread dough in the oven
Instead of making a sticky, floury mess on your counter top when rolling pastry, place the pastry between two sheets of wax paper or cling wrap. This also stops the pastry from drying out.
Use a silicone rolling pin when rolling out dough - you won't need to use as much flour and the dough is more 'tender'. -
An easy and fuss-free way to fill a pastry bag is to put it into a tall beer glass, and fold the top edges down over the glass - then fill. No mess!
Brush your pastry with egg white before baking it to prevent it from going soggy
Instead of sifting your baking powder with your other ingredients, mix it in at the end for a lighter, fluffier cake. The baking powder doesn't lose it's 'oomph' and It will rise better. -
When icing cakes, add a pinch of baking powder to your icing to keep it moist. -
I always add a pinch of salt to my icing to cut the extreme sweetness, and everyone always compliments me on my icing. Also, I add a smidgen of mixed spice to my chocolate icing. -
When baking carrot cake break the pecan nuts over the batter instead of chopping them. That way the nut oils are included in the mixture and give the cake a wonderful taste. -
For a moist chocolate cake (without the crisp edges), put the hot cake in a plastic bag and leave until cool. -
When your cake recipe calls for flouring the baking tin, use some of the dry cake mixture instead and there won't be any white mess on the outside of the cake. –
To keep you cake stand clean while icing, slip pieces of baking paper just under the sides of the cake, then ice down the sides. Once done, run a palette knife along the bottom and remove the baking paper. This gives a flawless bottom with no mess on your cake stand. -
When icing a cake apply a thin layer then refrigerate for 20 min, then carry on. To get a bakery-type finish, use a hairdryer to melt the frosting very slightly to get a smooth, glossy look. –
When baking scones, press the sides with your thumb and index finger. The scones will rise higher.
The more egg yolk you use in a doughnuts recipe, the less grease the doughnuts will absorb. -
Spray paper cups with Spray 'n Cook before filling to prevent the paper from sticking to your cupcakes or muffins. -
Use an ice cream scoop to fill cupcake liners. -
If you have overripe bananas or pears, pop them into a freezer bag and store until next you make banana bread of muffins. They may look a bit brown and messy after thawing, but it all works out in the mix!