Baking tips from Fiona
As it’s National Baking Week, we have gathered together some great tips for home bakers. This selection of top tips comes from our very own Fiona Wilcock, based in the education office in Edinburgh.
- A recipe is like a chemistry experiment – the quantities matter, so for best results weigh and measure carefully.
- Ingredients at room temperature work best, so if you keep eggs and butter or margarine in the fridge, take them out to warm up before you start baking.
- If you need to squeeze lemons for fresh juice for a recipe, cut the lemon in half, place on a microwave safe plate and microwave for 30 seconds, that way you’ll get more juice from the fruit.
- Handle pastry as little as possible before you bake it; handling makes it tough.
- Using natural yogurt instead of cream in a homemade quiche can be a lower fat option and depending on the yogurt you choose can add an interesting piquant flavour.
- When you decide to get creative with a cake and craft something exciting for a birthday or perhaps for Hallowe’en, freeze the cake before decorating. Undecorated cakes freeze well and a frozen sponge can be carved into interesting shapes much more easily than a fresh, soft one.
Thanks Fiona! Happy baking!