In celebration of National Cake Week, Renshaw Baking have given some top tips for achieving brilliant bakes and beautifully decorated cakes.

 

5 Cupcake Tips

Cupcakes can be really easy to make, but there are common baking mistakes that many of us are guilty of.  Here are 5 little tips and tricks that will help you make the perfect batch of cupcakes:

  • Work at room temperature – Soft butter is easier to work with than butter straight from the fridge. Also milk and eggs combine better when they’re not too chilly.
  • Be kind to your ingredients – Techniques like folding ensure the air bubbles in the sponge are dealt with gently so you don’t end up with floury caverns and tunnels in your cake. Go easy on your mixture and don’t beat it senseless.
  • The heat is on – Always pre-heat your oven and ensure it is the required temperature before the cakes go in. You increase the chances of turning out perfectly cooked cakes each time if you get the temperature right early on.
  • Go for the middle – Put your tray of cakes on the middle shelf of the oven for even temperature distribution. It allows the warm air to flow evenly over your cakes.
  • Storage is key – There’s no joy in a dry cupcake, so keeping them in an airtight container locks in the moisture. You can also pop them in the freezer until they’re needed. Plastic wrap and a freezer bag are best in terms of using your storage space well, particularly if you’re catering for a number of people. You can simply defrost a cupcake as and when you want.

 


5 Cake Icing Tips

Here are a few tips to ensure you never struggle with a piping bag again!

  • Find a suitably sized piping bag. You’ll only want to fill it halfway as any higher and things will get messy.
  • Gently add the frosting to the bag. Make it easy for yourself by rolling the bag down and filling it bit by bit.
  • Choose the icing tip you want for the frosting you’re after – smooth or contoured. Different tips will create a different tightness to your swirl.
  • Once you’ve filled the bag about halfway squeeze out any air bubbles before you twist the bag closed.
  • When you are ready to frost your cakes begin at the outer edge and work your way to the centre and conclude with a neat peak.