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

Super Food Ideas - - CONTENTS -

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!

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