DO DESSERT RIGHT!

Masterchef star ANNA POLYVIOU reveals how to nail sweet staples

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.