Q&A
Baking thoughts, techniques and know-how
Cake Flour
02 Jun 2021 - Anneka Manning
Q: What is cake flour and is it available in Australia?
Substituting Ingredients in Scones
02 Jun 2021 - Anneka Manning
Q: When making scones, is it possible to switch the butter, flour and caster sugar for some healthier options for example almond meal, coconut oil and honey?
Tapping a Cake Tin
02 Jun 2021 - Anneka Manning
Q: Do you need to tap a cake tin on the bench before baking a cake?
Enhancing the Chocolate Flavour
02 Jun 2021 - Anneka Manning
Q: Does coffee really bring out the chocolate flavour in your baking?
Amount of baking beads or rice when blind baking
16 Apr 2021 - BakeClub Team
Q: How full do I need to fill my pastry case with baking beads or rice when blind baking it?
Blind baking
04 Sep 2020 - Anneka Manning
Q: When does a pastry case need to be blind baked before the filling is added?
Preparing cake tins
14 Aug 2020 - Anneka Manning
Q: Is it better to use a spray oil or baking paper when preparing cake tins?
Heavy Sponge Cakes
14 Jun 2020 - Anneka Manning
Q: I tried making a sponge cake and it wasn't fluffy and light! It came out of the oven quite heavy. My egg mixture was lovely and light before adding the flour and cornflour so why did this happen?
Oven Hot Spots
14 Jun 2020 - Anneka Manning
Q: My cakes are often slightly lopsided and my biscuits are always unevenly coloured – can you please tell me why?
Baking powder vs baking soda
12 Jun 2020 - Anneka Manning
Q: Is there a difference between baking powder and baking soda?
