DO DESSERT RIGHT!

Masterchef star ANNA POLYVIOU re­veals how to nail sweet sta­ples

Woman’s Day (Australia) - - Food To Love -

THE PERFECTICING

If your ic­ing recipe calls for but­ter, it’s im­por­tant to make sure it’s at room tem­per­a­ture, oth­er­wise you’ll end up with lumpy ic­ing. Don’t add too much liq­uid to your ic­ing sugar, or your ic­ing will be too runny and slide off your cake.

KEEP­ING CAKES MOIST

But­ter, milk and eggs are all es­sen­tial. Al­ways test your cake with a skewer while it’s cook­ing so you don’t over­bake it and dry it out. Re­frig­er­a­tion or freez­ing will also dry out a cake, so use ic­ing, ganache and layer fill­ings to add mois­ture.

MAK­ING A SOUFFLE RISE

Make sure your oven tem­per­a­ture is cor­rect and con­sis­tent. But­ter your souffle mould with room tem­per­a­ture but­ter us­ing a pas­try brush and up­wards strokes. To stop your souffle from stick­ing, you can also sprin­kle a light layer of sugar or flour over the but­ter layer. Be gen­tle when whisk­ing your eggs to give your souffle the best chance of ris­ing.

GREAT GANACHE

There are three key in­gre­di­ents: cream, choco­late and un­salted but­ter at room tem­per­a­ture. Al­ways use a good qual­ity cou­ver­ture choco­late and make sure the pieces are all the same size – I rec­om­mend but­tons.

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