TEST KITCHEN TIPS AND TRICKS
Kim says: Follow our tips to become a cake queen, have a snoop at what goes into a shoot and master perfect piping zing check out kim’s ama p25 cakes starting on
Follow our tips to bake the perfect cake, then put the cherry on top with our piping techniques
We're known for our impressive cakes, and if you follow our tips and tricks, you will be, too! We always soften our butter at room temperature. WHY Microwaving butter changes its consistency so you won't achieve a light and fluffy texture when you cream it with sugar and your cake will suffer the consequences. We use gel food colourings. WHY Gel food colouring is more concentrated, so it gives a more intense colour when added to cake batter or buttercream. We line our pans with more than one layer of baking paper. WHY It prevents cakes, especially those cooked for longer, such as mud cakes, from over-browning or forming a hard crust. We turn our cakes top side-up onto wire racks. WHY It keeps rounded cakes… round… and doesn't leave wire rack marks on top. And yes, we like to lick the beaters, too!