Pointers to bake a plum of a cake from Dubai’s Cake Whisperer
Rowena Gratel got her nickname after she won the BBC Good Food competition which was themed Christmas in Dubai, and a bunch of other awards. Here, she shares smart baking basics with our readers.
> Always make sure
the ingredients are readily available in stores in your area to line the outside of the baking tin to prevent the sides of the cake from getting burnt sultanas in hot black tea, it prevents the fruits from sinking to the bottom when baking nuts with some flour so they won’t sink in batter (shake off excess flour) is browning too fast, place a sheet of foil on the top the cake for storage, use a layer of greaseproof paper or cling film before using tin foil. If the foil touches the cake, it could affect the flavour.
at least 3 weeks earlier: takes 2 weeks to harden, and also stops the oil from the cake seeping into the icing
> Never attempt a
new recipe too close to Christmas, it can be very disappointing if it isn’t great to substitute ingredients size baking tin — too small and your cake will burn at the top or overflow out of the pan, while still being a raw mess in the middle. Too big and it could end up as a thin, dry pancake pre-heating your oven, it plays a vital role in how well your cake bakes — preheat for at least 20 mins before putting your cake in the oven the cake at high temperatures, as it could burn the outside while the middle is still runny (especially fruit cakes — bake at lower than 325 degrees)