5 Steps for bake off success!

For the next 10 weeks, Wednesday night is going to be known as ‘bake off’ night. Yes, if you’ve been living in a bubble for the last few weeks, the quintessentially British baking show, The Great British Bake Off, has muscled its way over to BBC One for what is expected to be its finest ever series. Prepare yourself for show-stopping cakes, technical bakes, and, most famously of all, the odd ‘soggy bottom’.

Well, you know the score, us Brits just can’t sit back, relax and enjoy show like any other nation would do. We have to get involved, it’s in our nature. So, over the course of each Wednesday evening, ¬†expect scores of photos depicting cakes, pies and puds to be uploaded onto social media.

Some obviously looking a little worse for wear than others, and that’s where we come in . . . Our 5 steps to bake off success is designed to help those folks most in need, having been labelled as lost causes within their baking circles.

 

See the Typhoon Bella Cream Scales

Typhoon Bella Cream Scales

1. Accuracy is key

Hands up, we’ve all done it! Thinking you know better than Delia and co by adding a few more spoonfuls of flour and sugar into the mix. Often it’s because you’ve failed to correctly measure your ingredients at the start. Stick to to either imperial or metric, to which we also highly recommend using measuring spoons and a traditional set of scales to cut out the guess work.

 

2. Pre-heat the oven

It’s always the first instruction and always the first one that we skip. However, it’s there for a reason and a cake can’t rise if it ain’t got the heat. Oh, and check you’re on the correct shelf too.

 

See the Mason Cash 29cm Cane Heritage Mixing Bowl

Mason Cash 29cm Cane Heritage Mixing Bowl

3. Cake chemistry

Believe it or not, baking is just sugar-coated science. Ingredients are mixed together to cause reactions. Simple, eh? It’s vital that you have the right tools for the job, so whether you’re kneading, folding or whisking, the good old mixing bowl will be central to all your bakes. 29cm will provide ample room for your eggs to air and lumps to subside – If all else fails, then you could always opt for a rather heavy duty machine to do the work.

 

4. Cool rushings!

If you’re in a rush and you need to cool your cake, then head for the fridge. Ensure that you empty it of other foodstuffs first, then you’ll be rocking. Place it on a cool rack for ¬†5 – 10 mins, then in the fridge for the same time. Afterwards, you’ll then need to cling film up the tin and leave in the fridge for a further 1 – 2 hours.

 

See the Typhoon Summer House Blue Cake Tin

Typhoon Summer House Blue Cake Tin

5. Look the part

So you may be heading towards the baking scrapheap and ready to hang up your apron strings for good, but at least look the part. Anyway, don’t worry as any kitchen nightmare will become a showstopper in one of these vintage cake tins.

 

 

 

 

Ben Forshaw About Ben Forshaw
Ben Forshaw is the main contributor to 'Mi Inspiration' and also manages the social media accounts for Whether it's at home or out in the garden, Ben has a keen interest. When not writing for 'Mi Inspiration', Ben is also the main contributor to 'The Armchair Garden' and 'Yule blog.