READ THE RECIPE
Before you begin baking, read the recipe the whole way through so there are no surprises. Prepare all the items you need and have everything to hand.
Using correct measuring cups and spoons will make all the difference to your baking. Avoid the cutlery drawer or your favourite cup when adding the wet ingredients. We love using a measuring jug – doubles as a mixing bowl for the milk and eggs!
CAKE TINS, MUFFIN TINS & TRAYS
We prefer to use metal tins (non-stick or aluminium) for our baking.
Silicone moulds will provide a different finish on the cake than a metal tin but can be used if that is what you prefer.
Don’t forget to preheat your oven! It is very important that you don’t put your baking in an oven that is still heating up. The uneven temperature will result in uneven baking.
If you find that your baking is taking longer than the recommended time or burning way too fast, it might be time to get an oven thermometer from your local cookware store. These simple gadgets ensure that you’re baking at the right temperature for the best results.
FAN BAKE VS CONVENTIONAL
The fan-bake setting works by turning both the fan and a circular heating element on in order to spread hot air throughout the oven. Where as a conventional oven works by allowing the heat to naturally travel to the centre of the oven.
If you don’t have a fan-bake oven, a conventional oven will still work perfectly fine. Just remember to increase the temperature by 20°C when using a conventional oven to imitate a fan-bake oven.
GREASE & LINE THE TIN OR TRAY
Don’t be tempted to skip this step, even if you are using a non-stick tin! For cakes, either line the sides and the base separately for a smooth finish or push a large piece into the tin and press to the sides for a more rustic look.
Silicone mats can be great for baking trays but will provide different results to baking paper. Be sure that your mat fits neatly onto the tray and doesn’t have any cuts or splits.
MIX IT UP
We use a mixture of whisks, wooden spoons and spatulas to make our baked treats.
Whisks are great for combining the wet ingredients (milk and eggs), wooden spoons for bringing it together and a spatula for folding, scraping and smoothing.
Overmixing can cause all sorts of issues. Take your time and treat your mix delicately for the best results.
POURING THE MIX IN
If you splash a little mix on the sides of your tin or cases, clean it up. These little splashes will burn and keep your cake from rising.
Use a spatula to smooth out the mix.
GIVE THEM A LITTLE ROOM
Cookies will often spread when baked. Give your cookies room to grow by allowing 2-3 cm between each one. As a general rule, most baking trays will fit 12 cookies.
Always place your baking in the centre of the oven for even baking. We prefer to keep it to one tray or tin at a time but if you must use two, make sure you have it on fan bake and rotate the baking halfway.
We all want to check how our baking is getting on but don’t be tempted to open the oven door! This can ruin your baking, particularly cakes. For cakes, cupcakes or brownies, check on your baking 5 – 10 mins before the recommended bake time to see if it’s ready.
IS IT READY YET?
All our mixes have a recommended time bracket based on testing in multiple ovens. For a seasoned baker, they will tell you they can smell when it’s ready. That’s a good indicator but not foolproof so here are some tips:
Cakes & Cupcakes – The edge of the cake will have moved away from the side of the tin; the centre will bounce bake with a slight nudge and a skewer will come out clean. A couple of crumbs are fine but you don’t want any uncooked mix.
Cookies & Seed Crackers – lightly golden and remember they will firm up once cooled.
Brownie – the edges of the brownie will have moved away from the side of the tin and a skewer will come out clean.
COOL IT DOWN
Once you have removed your baking from the oven, we recommend leaving them in the tin for 5 – 10 mins (depending on the recipe) to allow the baking to cool enough to handle.
Carefully remove from the tin or tray and pop your baking on a wire rack to avoid soggy bottoms. Allow to cool completely before storing, icing or eating.
We do suggest that you keep our Bases brownie in the tin and cool in the fridge. This will give you that fudgy texture.
Baking was made to share but if you have any leftovers, store them in an airtight container once cooled.