We were so excited to get ourselves down to the Cake and Bake show. While we were there we called on the lovely great British public to give us their best baking tips. See them here...
We were so excited to get ourselves down to the Cake and Bake show in London. Full of wonderful creations, clever baking tools and inventive demos it is just the place to find baking inspiration.
While we were there we called on the lovely great British public to give us their best baking tips to share with all our readers. There were so many fantastic new ones that we hadn’t thought of ourselves amongst sentimental advice and classic guidance.
Leave us a comment below if you have a top tip you think everyone should know about. We always love to hear from you.
Click through to see everyone’s fantastic ideas…
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Tahmina Mughal
‘Wet a tea towel, wrap your cake tin and put it in the oven. Your cake will be moist, flat and have no crust!’
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Sandra Gomez
‘Always be in a good mood to make a good cake.’
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On Cookery Club
For macaroons: ‘Once shells are piped, always leave them to form a film before baking. This will stop the air from breaking the top layer of the shell.’
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Teanamu Chaya Teahouse
‘When making meringues use your fingers to feel for the right texture – no egg whites are the same!’
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Meringue Girls
‘Heat your sugar in the oven at 200°C until the edges caramelise. then add to stiff peaks for amazing shiny and stiff meringues!’
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Angela Farmer
For cupcake toppers: ‘Melted chocolate spoons. Ganache on top. Raspberries on top.’
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Pierre
‘Listen to grandma.’
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Debbie Wells
‘To ensure dark coloured fondant doesn’t discolour when rolling out, use Trex on worktop instead of cornflour.’
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Lucy Salmon
‘Cake glitter makes everything better!’
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Gemma Sisson
‘Rule number one of baking; ALWAYS have ingredients at room temperature!’
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Jack and Gill Craft
‘Try using embossing rolling pins. they’re easier and quicker than mats!’
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Duerr’s
‘Using jam when baking? Whisk with a fork to break up the pectin and create a smooth consistency.’
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Niobe Windrich
‘Sprinkles make everything look good.’
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Rashmi Knowles
‘Use a hot knife to slice chocolate cakes!’
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Baker and Maker
‘Make it with love.’
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Cathryn Dresser
‘Always make sure your oven is pre-heated before you bake!’
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Jenny Barber
‘Invest in good baking tins and trays, don’t go cheap.’
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Cake pop lady
To avoid cracked coating on your cake pops: ‘Make sure before dipping your pops that they are at room temp.’
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Confection Perfection
‘Always use the best ingredients and professional equipment for top results. For moist cakes place a roasting tin of water on the floor of your oven when baking.’
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Luisa Zissman
‘When piping cupcakes keep your bag upright and pipe in rings of three, finish with a full stop!’
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Wright’s Baking
‘Take your time.’
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Ali Stone
To top cakes before baking:
‘Crush cornflour, add demerara sugar, cinnamon and rub in a bit of butter for a crunchy topping.’
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Angela Ergatoucle and Phillipa Moore
‘The passion I put while making my cakes is my secret.’
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Emma
‘Invest in an oven thermometer.’
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Clandestine cake
‘Grease and line your cake tins.’
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The Ruislip Red Hatters
When cooking in Pyrex or glass, preheat the oven tray to avoid a soggy bottom.’
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Cake Craft World
‘For bright cakes use our brand new Sattina sugarpaste!’
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Sugar Aristry
‘Use Mexican paste for feature decorations- it dries really stiff! Make your cakes fabulous!’
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Lydia Sear
‘When slicing your cake in half, cut a vertical dent down the side so you can align the sides properly at the end!’
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Juliet Sear
‘To achieve a perfect level cake to decorate on to, bake your sponges high in the tins. Then when the sponge rises above the tin edge (lined with parchment!) you can pop the sponge back in the tin and cut the cake level to the top. PERFECT!’
Where to next?
– Cake and Bake Show (more!)
– Cake recipes
– Showstopping cakes