Cakes
Once in a while there’s something wonderfully uplifting about baking a cake, a spectacular gateau or a batch of scones. However health-conscious we may be, few can resist… Read More »
Biscuits and Scones
Biscuits are quick and easy to make, taste much better than many commercial varieties, and they’re cheaper too! Exaggerate the fact that they are homemade by using interesting… Read More »
Meringues
The light, crisp texture of meringues is the perfect foil to creamy fillings and s oft fruit. Meringues are made with whisked egg whites into which sugar is… Read More »
Cheesecakes
Cheesecakes are made from full-fat or low-fat soft cheese, curd cheese or cottage cheese. Full-fat soft cheese gives a superbly smooth texture. Low-fat soft cheese is an alternative,… Read More »
Fruit Desserts
Soft or crisp fleshed, juicy or firm, fruits make perfect desserts. Simply washed, peeled and freed from any stems, stones or cores, many make a refreshing dessert served… Read More »
Lining a Flan Case & Baking Blind
Loose-based metal flan tins are ideal because they transfer heat rapidly and pastry tends to cook better in these than in china dishes. The removable base makes it… Read More »
Decorate Cakes With Flowers
ARTIFICIAL FLOWERS Artificial flowers can be used in different ways. They can be pulled from their stems and positioned in unset icing, or they can be wired and… Read More »
How to Cover a Cake With Fondant
Brush sugar syrup lightly and evenly over cake (or over almond icing). Knead fondant with some pure icing sugar until smooth; roll fondant until it is about 7mm… Read More »
Storage of Dough
Storage of dough before baking Unrisen dough can be stored for 24 hours in the refrigerator, or in the freezer for up to 8 weeks for a plain… Read More »
To Store a Cake
To Store a Cooked Fruit Cake When the cake is cold, remove from the pan. Discard brown paper, leave inner lining paper intact. Wrap cake tightly in plastic… Read More »
