Whisking egg whites

Whisking egg whites

Whisking egg whites traps air in them, increasing their volume. The air in whisked egg whites helps cakes, soufflés and other dishes to rise. -Set the electric whisk to a slow speed and whisk the egg whites until foamy. -Increase the speed of the whisk, moving the beaters around the bowl as you whisk the […]

Greasing and lining cake tins

Cake tins should be greased and lined to prevent the sponge from sticking to the sides during cooking. It makes life much easier when it comes to turning the finished cake out of the tin. -Using a pastry brush, brush the base and sides of the cake tins all over with melted butter or oil. […]

How to cook salmon

Salmon fillets can be cooked in many ways. Here are two simple and delicious recipes. To pan-fry salmon fillets, brush the fish with melted butter or oil. Heat a griddle pan or frying pan until hot, then lay the salmon fillets in, skin-side down. Fry the fillet for 4-5 minutes on this side, until the […]

How to pipe chocolate decorations

Create easy decorations for cakes by piping chocolate onto non-stick acetate, baking parchment or a silicone mat. Fill a piping bag with tempered chocolate and snip off the tip. Slowly and steadily draw any shape you like with the chocolate onto your sheet or silicone mat. You could try hearts, spirals or waffles. For more […]

Steaming a pudding

During steaming, the base of the pudding bowl cannot touch the direct heat of the pan. Lesley Waters demonstrates how to steam puddings without a steamer. -Lightly scrunch a large sheet of aluminium foil into a rough disc shape. -Place the aluminium foil into the bottom of the pan. Rest the wrapped pudding on top. […]

How to marzipan a fruit cake

The marzipan layer on a wedding or Christmas cake helps to trap moisture in the cake and stop it staling – plus it provides a smooth surface so that the final icing is neater. -Thin the jam with a little water so that it’s the consistency of double cream and bring this to the boil. […]

How to line a rectangular cake tin

– Cut a rectangular piece of baking parchment larger than the base of the tin by enough to cover the sides when placed inside. – Make diagonal cuts at each of the corners – Grease the tin all over with oil or melted butter. – Place the parchment onto the base of the tin and […]

Butterflying prawns

Butterflying prawns is the process of cutting them in half lengthways and flattening them out. It’s useful for grilling and barbecuing. -Uncurl the prawn, belly-side facing upwards. -Cut a line from underneath the head of the prawn to the tip of the tail using a sharp knife, making sure the knife cuts through the meat […]

How to assemble a tiered wedding cake

How to assemble a wedding cake using dowelling rods and polystyrene cake spacers or cake pillars. It’s best to assemble the cake at the venue, the morning before the event. -Place the largest cake onto a cake drum or cake stand and tie with ribbon, if using. -Dowelling rods are used to provide stability to […]

How to make a paper piping bag

Make a triangle of baking paper by folding the bottom edge of the paper across to the side. Cut along the edge. Make sure the paper is smoothly folded and use a knife to cut along the crease to create two equal triangles. Place one triangle with the longest side furthest away from you. Take […]

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