OUR FEATURE
First and foremost, always make sure you have a good recipe. The ratio of dry and wet ingredients, in addition to the quantity and type of fat and raising agent are the most important parts. The balance of these ingredients will help produce a cake with the proper texture and moistness.
After you have your recipe, you need to ensure that all ingredients have been properly weighed and measured. For example, too little flour will create a runny cake that won’t set properly, and too much can make the cake tough.
Make sure you also have the correct ingredients required by the recipe.
Eggs: When cooking with eggs, if a size is not specified, large eggs are always best.
Fat: Cakes made with butter will keep longer than others.
Flour: Self rising flour will work in most recipes, except for recipes where other types of flour are required. For example, many bread recipes need strong flour.
Try Mary's recipes:
Christmas chocolate log
Coffee and walnut traybake
Fresh blueberry and almond muffins
Fresh raspberry scones
All-in-one chocolate Easter cake