Q&A
Baking thoughts, techniques and know-how
Sifting flour
31 May 2024 - Anneka Manning
Q: Why do some recipes ask for the flour to be sifted? Do I need to always sift flour for better results?
The Why of Baking (live Q&A session recording)
23 Nov 2023 - Anneka Manning
The Why of Baking Q&A Learn from fellow bakers' great questions in this Q&A session with BakeClub's Anneka Manning and her accurate, helpful and informed...
Lining a slice or Swiss roll tin
13 May 2022 - BakeClub Team
Q: What is the best, and easiest, way to line a slice or Swiss roll tin?
Sifting pure icing sugar
22 Mar 2022 - BakeClub Team
Q: Why does pure icing sugar go hard with lumps and is there an easy way to sift it?
Feeding a rich fruit cake
15 Dec 2021 - BakeClub Team
Q: How do you ‘feed’ a rich fruit or traditional Christmas cake?
Chilling cookie dough
10 Sep 2021 - BakeClub Team
Q: Why do some cookie doughs need chilling before baking?
Creaming butter and sugar
06 Aug 2021 - BakeClub Team
Q: When creaming butter and sugar, how long do I need to beat for?
Coverings for proving bread dough
01 Jul 2021 - BakeClub Team
Q: When proving dough, what should you cover it with?
Removing a Cake from a Springform Tin
28 Jun 2021 - BakeClub Team
Q: What’s the best way to remove a cake from the base of a springform tin?
