A FEW BAKING TIPS

I decided to add a few tips especially for baking as most people might like to be creative and add a little more of their favorite ingredient or be heavy handed.Baking measurements need to be precise to get the best results.

I am sure that anyone who has baked a cake has had a flop. It tastes yummy but it sags in the middle or cracks over the top. The tips below might help you have some flop free baking..

Consistency of the batter is important. Make sure the proportions of liquid,fat, sugar raising agent were not measured incorrectly or too high.

Make sure all ingredients are properly mixed to the bottom of the bowl

Make sure the oven temp is always correct and not too low or too high

Carefully make sure that the batter is spread right to the sides to get your even rise

Ingredients at room temperature are very important!!

Batter must not be to stiff

Batter must not be too thin....that means there is to much of the liquid ingredients.

The cake must not be removed from the oven during the cooking period

Specked Crust

If the mixture is over beaten then air bubbles will form and pop/dry on the surface creating the moon look

It is important to make sure the sugar is dissolved properly never use white sugar instead of castor sugar

I hope just one of these tips helps someone rectify a recent flop in their baking. ENJOY!!