Cakes

SUGARPASTE ICING IS A GREAT WAY TO ADD FLAIR AND FUN DETAILS TO YOUR CAKES WITH SUGARPASTE MODELLING. This sweet fondant is a sort of edible sugar dough and it can be used to cover cakes or to model decorations such as flowers or cut-out shapes. Tips for using sugarpaste icing   You can buy ready-to-roll white sugarpaste icing from specialist cake shops and you can add food colouring until you reach the desired shade. Use a pair of disposable kitchen gloves to knead the colour in and avoid staining your palms. Alternatively, to skip this step just buy a ready-made coloured sugarpaste. Be careful not to over-knead it. Gel or paste food colourings work much better than liquid colourings to colour sugarpaste fondant. This is because they mix more smoothly and give a more even colour without making the consistency of the sugarpaste too wet. Add gel colourings with a cocktail stick until you have the right shade of colour. Always dust the work surface and rolling pin lightly

IF YOU’RE BAKING WITH SUBSTITUTED INGREDIENTS, HERE ARE A FEW OF OUR TIPS SO YOU CAN CARRY ON BAKING. We’ll start by saying we generally don’t recommend substituting ingredients when it comes to baking, if you can help it. Baking is a precise science and even changing one ingredient can affect the final outcome.   But sometimes for dietary reasons, an allergy or personal preference, it is necessary to substitute ingredients. We thought we’d put together a couple of pointers for home bakers looking to make ingredient swaps in their baking. Can I bake gluten-free? It is very simple to bake gluten-free. Just swap the exact amount of dry gluten-containing ingredients (flour and raising agents) for gluten-free alternatives. We use Dove’s Farm gluten-free

Not bringing your butter, cream cheese and eggs to room temperature.Butter should be used at room temperature in cubes, unless the recipe calls for chilled e.g. pastry recipes. Don’t cheat and microwave your butter to warm it to room temperature as this causes it to melt and it won’t cream with the sugar properly. If making pastry, ingredients should be chilled and the room and surfaces should be cool. Not creaming butter and sugar together for long enough. Always cream butter and sugar together for at least five minutes with an electric mixer or electric hand blender. This will make your cakes light and fluffy every time. Overbeating cream cheese. This should only be beaten for a minute or two or else it can go runny. Overheating chocolate. Melt chocolate gently over a water bath in a heatproof bowl. This will melt it gradually and prevent it from becoming grainy. Using

IT HAS ALL GONE A BIT HEART-SHAPED AT THE HUMMINGBIRD BAKERY. IF YOU’RE LOOKING TO SWEETEN UP YOUR SPECIAL SOMEONE WITH A JUST-FOR-YOU BAKE, TRY OUT SOME OF THESE BAKING IDEAS – WITH A ROMANTIC TWIST!   Filled Cupcakes Make your Valentine go all gooey with cupcakes that have a hidden centre. Filled cupcake sponges are a doddle to make and for the more adventurous baker they can allow the imagination to run wild with endless flavour combinations. To fill a cupcake, you need to allow the sponge to cool before taking a sharp, small-ended knife to remove a small section of the sponge. With your chosen filling at the ready, fill the cupcake with a piping bag before replacing the small sponge lid. You can use a paring knife, an apple corer or a specialist cupcake coring tool - whichever works best for you. Don’t throw this extra piece of sponge away - you can trim it down and use it as a lid once the filling

WHEN PROPERLY STORED, CAKES KEEP WELL IN THE KITCHEN CUPBOARD, FRIDGE OR FREEZER, BUT HOW WELL THEY KEEP WILL DEPEND ON A NUMBER OF FACTORS. HERE ARE A FEW THINGS TO REMEMBER WHEN SAVING YOUR CAKES FOR ANOTHER DAY. Serving your cakes We think fresh baking tastes best, so we recommend eating your cakes within 24 hours of making them. Cakes are perishable and should be eaten as soon as possible if they contain wet ingredients like fresh fruit, fruit compotes or fresh dairy like cream, cream cheese, mascarpone or custard.     Cover your sponges We cover our sponges completely with frosting as this helps to keep sponges from losing moisture. If you have piped frosting onto your cake or left sponge exposed, this is more likely to go dry in storage.     Wrapping your cakes Always wrap sponges, cupcakes or cake slices well in cling film. This is to create a protective

WE’VE GOT 99 PROBLEMS BUT A SPONGE AIN’T ONE! HERE'S HOW TO TROUBLESHOOT A TROUBLESOME SPONGE CAKE. Dry This could be due to the ingredients or the oven. Check you put the right amount of wet ingredients in, e.g. using large eggs (if asked for) rather than small and measuring liquids out properly. Similarly, you don’t want to put too much of any dry ingredients in, as these absorb moisture. Use an oven thermometer to check your oven isn’t too hot, which could dry the sponge out. Also, use a kitchen timer to check you aren’t leaving your cake in the oven too long. Undercooked  If

WE RAISE A FEW IMPORTANT QUESTIONS ABOUT OUR DEAR OLD RAISING AGENTS AND WHAT THEIR UNIQUE PROPERTIES BRING TO YOUR BAKES. What do raising agents do? Raising agents are powders that are added to baking mixtures which react chemically to release carbon dioxide. The bubbles of carbon dioxide add air to the mixture, which is then baked and the air bubbles become locked into the protein structure of the sponge creating the fluffy crumb we know and love. Can I swap one raising agent for another? The short answer is no. For the longer answer, read our explanations of how the individual raising agents work below.   Raising agents react in completely different ways, so it’s advisable to choose a recipe for the raising agent you have available or

There’s nothing quite as delightful as a well-dressed cake. If you’re thinking about giving your bakes a little extra magic with hand decorations, here are the items of cake decorating equipment for beginners you’ll need to get started.   This is by no means a definitive list as cake decorating and the tools you’ll require very much depend on the ambition of your designs. However, this basic list of kit is a great place to start if you’re looking to wow with your cake presentation.   Piping bag and nozzles  A reusable piping bag and nozzle set is a good investment for any baker as it allows you to hand-write piped icing onto your cakes, cupcakes and cookies. Cheesecakes are much harder to pipe onto as the surface isn’t dry, but it can be done right before serving if you wish to attempt it.   Top tip: if you’re a keen baker looking to try hand piping techniques,

We are obsessed with it and certainly have enjoyed our fair share of it at The Hummingbird Bakery, but what exactly is our bestselling Red Velvet flavour and where did this mysterious recipe come from?   Where does Red Velvet cake come from? Red Velvet cake hails from the Southern United States and is a red vanilla sponge made with buttermilk and cocoa to give it a unique flavour and a light taste of chocolate.   But if you’re in London and want to try the real deal, your Red Velvet cake most certainly comes from us! (Or at least that’s what we hope...!)   When was Red Velvet cake first made? First mentions of Red Velvet cake go back 200 years or thereabouts to the 19th century, so it has long been a favourite dessert across America.   What is Red Velvet cake frosted with? It is usually topped with cream cheese frosting

WILL CORBY, HEAD OF COFFEE AT PACT COFFEE SHARES HIS TIPS FOR A KILLER CUP OF COFFEE THAT YOU CAN MAKE IN YOUR VERY OWN KITCHEN. Think coffee is too complex? Fear not! Our buddies at Pact Coffee are the experts when it comes to brewing flawless coffee that gets the most out of this humble bean. They’ve given us their top tips for making fresh coffee that will have you waving goodbye to instant. Top tips for the perfect coffee at home: Store your coffee carefully. Ideally, coffee should be kept in a resealable pouch or in an airtight canister. There’s no need to resort to chilling your coffee in the fridge, the subtle