Secrets Of Good Baking
Where to start? Carina has some advice
I’M as much a baker as a cook. Well – I used to say this until The Great British Bake Off came along on TV. Some of the skills these contestants display are out of this world. Fear can take over with anything. When surrounded with what seems impossible, the temptation is to not even join the game. But with baking, cooking or indeed any task, it’s all about practise.
Having the right equipment without a doubt does help. When baking, you need to know your oven. The temperature can vary from other ovens and you’ll only find out with practise.
I’m not a gadget girl. I’ve stayed away from extras for years, but a good mixer or strong motor hand-mixer is essential if you’re planning on making meringues.
Shortbread, sponges and breads can be done by hand, but then it’s all down to temperature. Is your butter at the correct temperature to get it light and fluffy? Is your yeast not too hot and not too cold? And definitely no cold draughts! Knowing these basics is vital to get you started but if you’re equipment-light it’s essential.
If you’re not a baker, then start with cupcakes. Then you can progress to a sponge. Simple. Shortbread is easy and once you’ve cracked that, then try pastry, which just needs a lighter touch. Pizza is easier than bread as a rule, but soda bread is the easiest of all.
With any skill, you need to be prepared. My second daughter is a messy pup, but a great baker. My third daughter never wanted to try as her sister was always a step ahead, simply due to a few years more practise. Home economics class at school gave her the confidence to get stuck in more than she had at home. Guilty mother probably just forgot to show her.
A slow start isn’t a bad thing, as long as you get going. The first mistake however was an over-enthusiastic beginning. The mixture was already half in the bowl but the flour hadn’t been weighed and the cases were still in the shop. Apron on, hands washed, everything weighed out, cake tin lined, oven on; you can’t go wrong.
If you’ve mastered the cupcake then have a go at this variation of a coffee and walnut cake. The best slice of home-made sweetness served with a deliciously refreshing hot cup of tea.