TOP TEN TIPS

To achieve consistent quality results, we asked our Supreme Professional Bakers to give us their top ten tips, which will enable everyone to achieve professional results from their baking:

• Ingredients for cakes should be at room temperature.

• Be as accurate as possible when measuring ingredients. A digital kitchen scale is the most accurate.

• Measure Supreme Flour correctly. There is no reason to ‘pack’ the flour into the measuring container. Simply sprinkle the flour loosely into the container with a scoop. Use a straight edge to level it off.

• Mix the dry ingredients together before adding the wet ingredients.

• A pinch of salt enhances the flavours of sweet baked products.

• Always pre-heat the oven to the correct temperature, a thermometer can be used to determine if the oven heats to the correctly displayed temperature.

• Keep cakes away from the side of the oven, preferably placing them in the centre of the middle rack.

• Cakes are very close to done when the smell of cake permeates the kitchen while still in the oven. When a skewer comes out ‘clean’ the cake is done. Over baking will lead to dry, cracked cakes.

• Cakes must cool for approximately 20 minutes before attempting to remove them from baking pans.

• As a healthier alternative to icing or frosting, try sprinkling caster sugar over the cake.

Unfortunately sometimes things do not work out as planned, and we encounter frequently asked questions like ‘What causes spots on the top of my cake?’, ‘Why do my cakes sink in the centre?’ and ‘Why does my swiss roll crack when rolled?’. These and more are all answered on the Supreme Flour website at http://www.supremeflour.co.za/bakersacademy/faqs/confectionery/.