BakeClub Blog
Baking thoughts, techniques and know-how
Substituting crystalised sugar with liquid sugars or syrups
22 Aug 2024 - Anneka Manning
When it comes to swapping crystalised sugar for a liquid sugar or syrup, there are two main things to consider and a general 2-step rule to follow.
Why you need to make your own flour blend for gluten-free baking
22 Aug 2024 - Anneka Manning
There are numerous gluten-free flours that can be used in baking but none of them, on their own, can replicate the glutenous characteristics and properties...
Winter Baking Series: Sophie Hansen
12 Aug 2024 - BakeClub Team
Everything Sophie Hansen creates and presents is full of warmth, generosity and deliciousness, from her books and podcast to her cooking classes. We welcome her to our Winter Baking Series and can't wait to hear what she is baking this winter!
Winter Baking Series: Natalie Paull
29 Jul 2024 - BakeClub Team
Natalie Paull is one of our all-time favourite bakers, so we are very excited to welcome her to our BakeClub Winter Baking Series and hear what she's loving and baking in this cold last month of winter.
Winter Baking Series: Belinda Jeffery
15 Jul 2024 - BakeClub Team
What a treat to be welcoming one of Australia’s most beloved bakers to our Winter Baking Series!
Belinda Jeffry is an inspiration to all of us and we can't wait to hear what she is baking this season.
Winter Baking Series: Tilly Pamment
02 Jul 2024 - BakeClub Team
From buttermilk pikelets to cake - every time - Tilly share what she's baking and loving this Winter.
Winter Baking Series: Cate Tibbertsma
18 Jun 2024 - BakeClub Team
She shares with us what she is baking and loving this Winter season, from scones to sourdough, and everything in between!
Winter Baking Series: Amy Minichiello
18 Jun 2024 - BakeClub Team
Welcome to our Winter Baking Series! Meet Amy Minichiello, a valued member of our BakeClub & Co. community, a cook, food writer and author.
Here she shares with us what she's making, loving and sharing during these cold winter months.
Why did my cake crack?
29 Apr 2024 - Anneka Manning
It’s quite normal for cakes to rise slightly, but if a cake ‘domes’ in the centre and/or cracks, it could be due to one or a combination of reasons.
Getting to know your oven
28 Nov 2023 - Anneka Manning
Ovens, a key requirement for baking, can vary enormously in accuracy and usability from one to the next. On top of this, home cooks quite often don’t know how to get the most from their oven when baking...
How to whisk egg whites
28 Nov 2023 - Anneka Manning
It never ceases to amaze me the transformation that egg whites go through when a whisk is let loose on them. From a translucent, thick...
Which type of meringue should I use?
28 Nov 2023 - Anneka Manning
Meringue is a simple combination of whisked egg whites and sugar, but it is the technique used to bring them together that determines the type of meringue you end up with. Here we look at the three main types (Swiss, French & Italian).
