MELISSA’S TIPS FOR HOME BAK­ERS

Little Treasures - - BIRTHDAY CAKES -

Al­ways keep your bak­ing eggs at room tem­per­a­ture Al­ways grease tins and cut cir­cles out of bak­ing pa­per to line the base of your tin When cakes have cooled down (about 30 min­utes) place a chop­ping board on top of tin and flip over In­vest in a cake cut­ter (roughly $20) this will help with lay­er­ing cakes and get­ting even ic­ing ap­pli­ca­tion In­vest in a but­ter­cream ic­ing scraper, some­times you can find th­ese at $2 dol­lar shops Watch Youtube But­ter­cream tu­to­ri­als Use fruit to colour ic­ing. Can be frozen and taken out of the freezer 20 min­utes be­fore ad­ding to but­ter­cream

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