Why You Should Weigh Ingredients vs. Measuring With Cups

The choice to weigh ingredients vs. measuring with cups can make all the difference in your recipe. Digital kitchen scales are one of the most invaluable tools at your disposal as a cook or baker. They help to produce accurate and reliable results from recipes. Plus they are inexpensive and only take up a small amount of space in your kitchen. Why don’t we all use them?

baker weighing flour in a glass mixing bowl

I am a British baker and as such I was taught to weigh my ingredients with scales using the metric system. When I first began reading recipes online, a lot of which were American, I was completely confounded by the ingredients list. A cup of sugar? A pint of blueberries? Not to mention a stick of butter? I was absolutely lost at sea with these weird units of measurements.

Fannie Farmer, the director of the Boston Cook School, invented the dry measuring cup in 1896. She was convinced this would be an essential kitchen utensil. And for many bakers and cooks it still is and using digital scales can seem an intimidating prospect. I’m here to explain that using scales is so much easier, quicker and more reliable.

These days I do own a couple of sets of measuring cups as I do hate to be left out but measuring ingredients by volume has its drawbacks. For years there has been a movement among professional bakers to encourage home cooks to buy a set of scales and for recipe developers to include metric weights in recipes. Here’s why.

A set of scales and a set of measuring cups

The size of the measuring cup is not universal

Did you know this? You really have to check what standard cup the recipe developer is using otherwise your ingredient measurements could be all over the place. Maybe not a big deal if you’re measuring a cup of chopped tomatoes for a salad but it is rather important if you’re measuring a cup of sugar for a birthday cake.

US Standard Cup size = 240ml
Metric Cup Size (used in Australia, Canada) = 250ml

The UK doesn’t really use cups as a term of measurement but we can still buy them over here and we use the metric cup size too.

TIP: You can’t use your UK measuring cups for US recipes. They are not compatible.

Measuring cups are not accurate

Did you know that many home cooks use their measuring cups in varying ways?

For example, flour. The correct way to measure flour is to spoon your flour loosely into your measuring cup then level off the top with a knife.

However many bakers use the dip and sweep method. Dipping their measuring cup into their bag of flour, which has the effect of packing the flour into the cup. This can create a totally different amount of flour as the previous method.

J. Kenji Lopez-Alt from Serious Eats once completed an experiment with 10 different people to measure a cup of flour. The results ranged from anywhere between 4-6 ounces. This could make a huge difference in a simple sponge cake.

It’s not just flour either. A cup of kale can totally depend on whether you pack that kale tightly in or balance it loosely in the cup. A cup of chopped mushrooms can depend how big or small those mushrooms are chopped.

Weighing your ingredients is a lot more accurate. 100g of any ingredient cannot really be measured any differently as long as your scales are calibrated correctly.

More washing up

If you bake or cook frequently it’s unlikely you can get away with just one set of measuring cups or spoons in your kitchen. Not unless you want to be washing them up in between every single ingredient.

On top of that there will always be more washing up anyway if you’re using cups. Using digital scales you can weigh directly into your mixing bowl which means your kitchen isn’t inundated with dirty utensils.

flour in a mixing bowl on a set of scales

How do you weigh ingredients for baking?

If you are using a pair of digital kitchen scales then by using the tare function many recipes can be turned into one bowl affairs, requiring no further utensils than a mixing bowl and your scales. At the most I usually use two mixing bowls. In one I weigh out all my dry ingredients and the other I weigh out my wet ingredients.

What is the tare function?

This is when you set the empty weight of a container to zero. If you place your mixing bowl on the scales and press the tare function you can weigh your ingredients without including the weight of the bowl.

Since many gluten-free cake recipes may include more than one flour this is invaluable.

  1. Place the mixing bowl on the scales.
  2. Press the tare function so it reads zero.
  3. Pour out the first flour directly from the bag until the correct weight has been reached.
  4. Press the tare function again.
  5. Pour out the second flour directly on top of the first flour until the correct weight of that flour has been reached.
  6. Repeat until all the flours are in the mixing bowl then whisk thoroughly to combine.

TIP – Use metal mixing bowls

If you do weigh out all your ingredients directly into the mixing bowl it’s imperative to use lightweight bowls so as not to overload the scales. I love using metal ones as they don’t weigh much and are easy to clean. Plastic mixing bowls tend to absorb flavours and oils a bit more.

Are digital scales expensive?

A reasonably priced set of digital scales are about £10. I actually own two sets, just in case the first set runs out of batteries. There was that time that both scales had run out of batteries but I think that accounts more for my disorganisation than any fault with using scales.

Other uses for kitchen scales

It’s not just weighing out the ingredients at the start of a recipe for which digital kitchen scales are indispensable. I use my scales in every step of the baking or cooking process.

Uniformity

If you want all your chocolate truffles, energy balls, hot cross buns or burgers to be the same size, then weigh them before rolling out or shaping.

Gluten-Free Cake

Even Cake Layers

A digital kitchen scale ensures that your two (or more!) cake layers are of equal size and weight, making for a beautifully balanced cake.

  1. Place one lined and greased cake tin on the scales.
  2. Press the tare function.
  3. Weigh out about half your cake batter directly into the tin.
  4. Remove the cake tin and place the second empty lined and greased cake tin on the scales.
  5. Press the tare function again and weigh out the second layer of cake batter.

Your two cake layers will bake at exactly the same rate meaning your cake will be level and perfect.

Weighing Liquid

I always weigh liquid rather than using the measuring jug. It’s a lot more accurate and definitely quicker. However, I do still weigh my liquid in the measuring jug itself as it’s easier to pour it out that way.

Grams and millilitres are usually interchangeable so if a recipe requires 240ml of water then 240g of water is the equivalent.

TIP: For ease you can also weigh your water directly from the tap. Place the scales and the measuring jug under the tap and then just turn it on until you have achieved the right amount.

measuring spoons in a glass jar

Why are measuring spoons used?

There is a slight exception to my commitment to the metric system. You might notice in my recipes that I do use measuring spoons for some ingredients.

This is usually when the amounts are very small. So, for baking powder, bicarbonate of soda, vanilla extract, citrus zest, herbs, salt and spices I will pick up my measuring spoons.

Inexpensive digital scales don’t tend to measure these small amounts brilliantly. You can buy scales that specialise in these smaller amounts. But, it’s easier in these cases to use measuring spoons and it rarely results in any inaccuracies.

TIP: Maybe you need to measure a tablespoon of honey or peanut butter. Brush the inside of the measuring spoon with oil before scooping up your honey or peanut butter. That sticky liquid will flow right out.

Gluten-Free Red Velvet Cake

When I began baking from recipes I found on the internet, most of the ones I was keen to try were the recipes that I hadn’t heard of before. Red velvet cakes, whoopie pies and turtle brownies. These recipes didn’t look or sound like anything you could buy at a British bakery. So for me these recipes only existed at the time on American websites. I really wanted to make them so l quickly learnt to convert from cups to grams.

How do you convert recipes from volume to weight?

Converting recipes from volume to weight is easy, as long as you know the country of origin of the recipe. As explained above the US cup and the metric cup are different.

There are many conversion tools out there. Or, it’s pretty easy to just type your conversion query into google. Most of the time though, the measurements I need to convert are the basic ones for baking and these I have more or less memorised.

1 cup plain flour (most gf flours)120g
1 cup caster sugar225g
1 cup brown sugar200g
1 cup butter125g
1 stick butter115g
1 cup milk240g
1 cup honey350g
1 tablespoon15g
1 teaspoon5g

However, converting from weight to volume is a lot trickier. You can find you have strange amounts. For example a recipe which calls for 100g flour is 3/4 of a cup plus a few tablespoons. So it’s little more difficult to measure. This is where you might need a little trial and error when converting your recipe.

TIP: There are many unit conversion apps available which are so handy if you don’t like using a calculator. Have a look at the best ones rounded up here.

Final note. It may be slightly confusing that your digital scales are referred to in the plural. After all, it is just one scale. However, it’s just a relic term stemming from the old traditional pair of scales. Wow, now they were also a fun method of measurement, I celebrated the day I got rid of mine and bought my digital ones. Game changer.

If you like this post then you may like these other baking tips:

Why I Don’t Bake With Xanthan Gum

25 Tips for Baking Perfect Cakes

The Ultimate Guide to Gluten-Free Cakes

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baker weighing flour in a glass mixing bowl plus an image of flour in a mixing bowl on a set of scales with text overlay

The Ultimate Guide to Gluten-Free Cakes

This Ultimate Guide to Gluten-Free Cakes will help you understand gluten-free baking. By using my baking tips and recipes you can start to create amazing, tasty and simple gluten-free cakes.

Images of gluten-free cakes with text superimposed The Ultimate Guide to Gluten-Free Cakes

Gluten-free cakes often have a bad reputation. They can be criticised for being too dry or gummy. Or maybe you have heard they need lots of different and hard to find ingredients. I’m here to set the record straight.

Gluten-free cakes can be just as, if not more, delicious than regular cakes if you follow the rules and the right recipes. If you are new to gluten-free baking then don’t worry. I’ve been making and selling gluten-free cakes for many years now and I’ve got all the info you need to create delicious and easy gluten-free cakes. Let’s begin, shall we?

What is Gluten?

Gluten is a protein found in wheat which has a unique adhesive yet elastic structure. Gluten is especially useful in cakes as it performs two functions:

  • Structure and strength
  • Gives cakes a light fluffy texture

What is Gluten Intolerance?

When some individuals consume gluten their immune system reacts causing damage to the gut. This means nutrients are not absorbed properly by the digestive system which can lead to pain, fatigue and depression. Gluten intolerance can range from mild to extremely severe, the latter of which may be diagnosed as coeliac disease.

What are Gluten-Free Cakes?

Gluten-free cakes are made without wheat flour or any other ingredient which contains gluten. This includes the regular plain flour in the bakery section of the supermarket but also the more specialist flours like rye or spelt flour.

Hidden Gluten. Some other ingredients in your baking may contain hidden gluten such as baking powder, sprinkles, cooking chocolate and even some ready-make icing.

Check Your Labels. Certified gluten-free ingredients should be clearly labelled so you can purchase with peace of mind.

side shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Which Flour Can You Use for Gluten-Free Cakes?

Single origin alternative flours like teff flour, rice flour or oat flour are becoming more readily available and can be found in supermarkets or health food shops. They work differently to regular wheat flour and should rarely be used as a direct substitute. These flours are best blended together to mimic the different properties of gluten. You may find recipes for gluten-free baked goods contain two or more alternative flours.

Do you want to know more about these gluten-free flours and how to use them in your baking? Then head over to my series on Gluten-Free Flours where you can discover all sorts of beautiful flours and learn how to incorporate them into your baking.

The different types of alternative flours can be split into two different categories:

  • Wholegrains – e.g. sorghum flour, teff flour, buckwheat flour
  • Starches – e.g. sweet rice flour, tapioca flour, arrowroot

I recommend the following rule to create the simplest blend:

70% wholegrain flours (1-3 different flours) :  30% starch (1-2 different flours)

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Which Gluten-Free Flour Blend is Best?

You can also buy gluten-free flour blends which combine a specific ratio of gluten-free flours and starches, and sometimes gums, which aim to mimic regular wheat flour. Two of the most popular brands in the UK are:

  • Freee by Doves Farm Gluten-Free Plain White Flour. This flour is the easiest to get hold of in the UK and is the most economical. It is made from a blend of five different gluten-free flours and starches. This is a light neutral flour and contains no xanthan gum. I find this flour works best when used in cake recipes where little flour is required like brownies or friands, or in tandem with a nut flour which helps add moisture.
  • Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Made from a blend of five different gluten-free flours and starches but does contain xanthan gum. This flour works well as a direct substitute for wheat flour but it is not suitable for those with an intolerance to xanthan gum.

Why is Xanthan Gum used in Gluten-Free Cakes?

Xanthan gum is used to help bind the cake in the absence of gluten. It can also help give the cake a little more lightness. However, it is not always necessary and many people can’t tolerate it so it’s an ingredient to be careful of. Visit my in depth explanation of why I don’t bake with xanthan gum here.

Image of banana bread with text overlay Xanthan Gum

Do Gluten-Free Cakes Taste Different?

They can taste different but that is what is incredibly exciting about gluten-free baking.

Several gluten-free flours like white rice flour, tapioca flour or potato flour are more or less neutral in taste and won’t interfere with the taste of the cake too much.

However most gluten-free flours have their own unique personalities and can be used to support or enhance the flavour of your cake and this is where it gets interesting.

  • A chocolate cake made with teff flour will take on its sweet malty flavour.
  • A blondie made with oat flour will have its butterscotch flavour instantly magnified.

Gluten-free cakes can be even more tasty than regular cakes depending on the choice of flour.

Is Gluten-Free Cake Healthy?

Gluten-free is not a catch-all for a healthy diet. It is true that some alternative flours often have a higher nutritional content which is definitely an advantage of gluten-free baking. However, cake should always be considered an occasional treat no matter how nutritious the individual ingredients are.

slices of Vegan Chocolate Coconut Banana Loaf on a wooden board

Troubleshooting Gluten-Free Cakes

My Gluten-Free Cakes Won’t Rise

If your gluten-free cake is looking a little flat then you might like to try the following tips:

  • Choose the right flours: Dense alternative flours such as buckwheat may hinder the rise so either pair it with a fluffier flour like oat flour or keep the denser flours for cookies or pancakes. Lighter flours such as millet flour or sorghum flour will create a lighter result.
  • Mix for longer: Gluten-free flours need longer in the mixer, if you get more air beaten into the batter it will help to lighten it and rise.
  • Add an acid: Try adding 2 teaspoons of apple cider vinegar or lemon juice to your cake batter. It will react with the bicarbonate of soda to create extra rise and a more tender cake crumb.
  • Add an egg: You could even add an extra egg which will help the cake to rise. However it will also give more moisture so you might need to fiddle with a few more ingredients so the batter isn’t too wet.
  • More leavening agent: Gluten-free cakes may need a little more leavening agent. Try adding 25% more, so ¼ teaspoon per every 1 teaspoon that your recipe requires. Don’t add too much though or you will start to taste it.

Why is My Gluten-Free Cake Gummy?

The dreaded gummy gluten-free cake is the mortal enemy of the baking world.

  • The most common culprit in a gummy gluten-free cake is white rice flour. This flour is widely used in gluten-free baking. Maybe overused. It is not a bad flour, but it should always be paired with other flours such as sorghum flour to counteract its tendency to clump.
  • However, gummy cakes can also be an issue with using the wrong or too much starch. Reduce your amount of tapioca or sweet rice flour or try swapping with different ones.

Why is My Gluten-Free Cake Gritty?

  • Try a different brand or flour. Different brands of gluten-free flours grind their flours to either a coarse or very fine texture. For example, I really love Bob’s Red Mill’s sorghum flour but it can have slightly gritty results compared to other sorghum flours as it is not ground as finely. This is also the problem for many white rice flours. Either choose a different brand or blend with a different flour to counteract the result.
  • Rest the batter. Also since many gluten-free flours do not absorb liquid as well as gluten flour then try resting your cake batter for 30 minutes before baking to give the flours a chance to soften.

A slice of Apple Blueberry Maple Cake on a plate in front of the cake

Why is My Gluten-Free Cake Dry and Crumbly?

Another pitfall of gluten-free baking is the dry crumbly cake. Gluten has unique adhesive properties which help bind the ingredients together. To mimic these properties in gluten you can choose to include the following options in your cake batter:

  • Xanthan gum is this is a manufactured product which helps bind ingredients. Use ¼ teaspoon per 200g gluten-free flour. However use carefully as individuals can be intolerant to it.
  • Psyllium husk has a high viscosity when added to liquid. Although it’s better really for breads due to its strong wheat taste.
  • Chia seeds or flaxseeds create a gel like substance when added to liquid that helps bind ingredients.
  • An extra egg will help to bind ingredients, increase moisture and leaven the cake
  • Use a starchy flour like sweet rice flour, tapioca flour or arrowroot which will help give moisture and bounce to your cake.

How to Make Gluten-Free Cakes Moist

Gluten is good at absorbing and retaining moisture. However, gluten-free flours are not as adept so you may want to try the following tricks:

  • Try swapping out caster sugar for brown sugar which has more moisture.
  • Swap in a touch of liquid sweetener like honey or maple syrup for the sugar.
  • Increase the oil or melted butter if using.
  • Include a heavy liquid like yoghurt, sour cream or buttermilk.
  • Add an extra egg.
  • Make sure your cake has enough starch. The starchy flours like arrowroot or sweet rice flour will help retain moisture.

Also your choice of cake can be key. Recipes with pureed fruit or vegetables already have added moisture in them. Banana bread, pumpkin recipes, courgette cake or apple cake are all good places to start.

Try this Golden Beetroot Carrot Cake and you will be amazed how beautifully moist it is. No dry crumbs in sight.

This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.

Can You Freeze Gluten-Free Cake?

Yes. Gluten-Free Cake freezes brilliantly. You can freeze the cake before decorating with buttercream or icing but I have also frozen many slices of gluten-free cake wrapped up well and tightly. Leave it out to fully defrost before consuming.

More Quick Tips for Gluten-Free Baking

Low and Slow. Try baking your gluten-free cakes 20 degrees less than you would a regular wheat cake and allow it to bake a little longer. Gluten-free flours tend to brown quicker and take longer to absorb liquid so the lower temperature will ensure an even bake.

Always weigh your ingredients. If you want to start adapting wheat recipes for gluten-free versions then you will need to own a pair of scales. Gluten-free baking requires even less room for error than regular baking. Weighing your ingredients ensures a more reliable result.

Trial and error. Don’t be disappointed if a cake you have created fails first time or even second time. Gluten-free baking takes practice. Have fun playing with the huge range of gluten-free alternative flours, the results will usually be edible even if they are not perfect. It will take time before you will know instinctively which blend of flours will work for which recipe. Not to mention different brands often yield different results too. In the meantime I have many recipes on this site at your disposal which work perfectly.

Easy Gluten-Free Cakes

If you are new to gluten-free baking then I recommend beginning with cake recipes that don’t include any flour. Try these:

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Once you have those mastered perhaps then go for cakes which already have good moisture content and can be made with a bought gluten-free flour blend:

Singing with citrusy aromatic flavour this gluten-free Blueberry Basil Lemon Drizzle Loaf is a showstopper of an everyday teatime cake.

Try experimenting with friands which are gorgeous little cakes and only need a little flour. Try different single origin alternative flours in these recipes.

gooseberry friands on a napkin on a wooden table

Finally get to blending flours, these recipes are a good place to start using simple blends of only three flours:

Lemon and Poppy Seed Muffins {gluten-free}

Hopefully this Ultimate Guide to Gluten-Free Cakes has made the challenge of gluten-free baking slightly less daunting. Let me know what’s the #1 single biggest gluten-free baking challenge that you’re struggling with right now in the comments. Let’s see if we can get it cracked. Even though we’re gluten-free we still deserve delicious moist, tender and beautiful cakes.

25 Tips for Baking Perfect Cakes

25 Tips for Baking Perfect Cakes from Start to Finish

25 Tips for Baking Perfect Cakes from Start to Finish

Before I get to my 25 Tips for Baking Perfect Cakes I want to give you a bit of an update on things. For 2017 I’m narrowing the focus of my blog just a smidge. Before I had Cole I could post regularly, maybe two or three times a week but these days, not so much. I am just about managing to post once a week. Having my energies focused on this one post has made me re-evaluate what I am really interested in and what I am good at so I can use this post wisely and productively. And it all comes back to cake. This makes sense, I bake cakes a living, it’s my great passion and I am inspired daily to bake, experiment with flour and create delicious and interesting gluten-free cakes, bakes and desserts..

Fig Almond and Salted Honey Cake

I have been avoiding this change on the blog as I didn’t want to snub long time readers who enjoy my savoury stuff but I have to go where my heart takes me which is why I began this blog in the first place. I’m sorry if a lot of my readers will be sad to see my savoury stuff relegated to the back burner for a while but there is still a tonne of dinner recipes here which I won’t be getting rid of and they are all just as delicious as ever if you wanted to check them out.

So with that in mind I want to kick off talking about cake, specifically a post I’ve been wanting to write for a while and that is these 25 Tips for Baking Perfect Cakes. Shall we?

25 Tips for Baking Perfect Cakes

1) READ THE RECIPE. Twice, nay three times, especially the ingredients list, well before you begin as sometimes ingredients have to be prepped or soaked. Then before you get started double check to make sure you have all ingredients to hand.

2) PREP YOUR BUTTER. If your recipe calls for room temperature butter take the butter out of the fridge and cut into cubes before you do anything else, preferably 1 hour before.

Butter

3) PRE-HEAT THE OVEN. Pre-heating your oven is a must to ensure it has time to get to the temperature your cake needs.

4) PRE-CUT BAKING PARCHMENT. I recommend pre-cutting a bulk load of the paper to fit all your most used cake tins on a boring rainy day as it’s a job I hate doing right before I bake.

5) CAKE RELEASE SPRAY. This makes greasing your cake tins so easy, it’s something I cannot do without.

6) DIGITAL SCALES. I am fortunate that I was taught to bake by always weighing all my ingredients. Digital scales mean you can get accurate measurements to avoid any discrepancies.

7) TEASPOONS. Buy a proper set of teaspoon measurements so you know you are adding in the right amount of baking powder or bicarbonate of soda. Just ¼ teaspoon difference can really affect the finished results.

Teaspoon Measurements

8) SILICON SPATULAS. Smooth silicon spatulas will change your baking experience. It is so easy to scrape the sides of the bowl and then make sure you can get all of your cake batter out of your mixer and into the cake tin. Plus, if they are totally smooth then you can avoid any cake batter getting into any nooks and crannies. Also these spatulas wash up a dream in the dishwasher.

Silicone Spatulas

9) SIFT. Do sift all dry ingredients including cocoa powder and brown sugar which have a tendency to clump.

10) SUGAR. If you want the recipe to turn out exactly as it was intended then use the right sugar, for example brown sugar has a lot more moisture so might be too heavy for your cake so means you may have to mess around with the quantities of other ingredients.

11) CREAMING. Most recipes start with the creaming of butter and sugar. Don’t cream at too high a speed. You want the butter and sugar to come together to be light and fluffy, but for best results beat together at a low-medium speed for about 6-8 minutes.

12) EGGS. They should be at room temperature so they can add the necessary volume we need from them. Break the eggs into a separate bowl before adding to the batter to avoid any errant shell falling in the mixer. Always add one at a time.

Eggs

13) VANILLA. Use extract not essence – but we all know this don’t we?

14) CHOCOLATE. Only use good quality chocolate and cocoa powder, this is what your cake will taste like so you want it to be as delicious as possible. Baking chocolate is just horrid.

15) FLOUR. Don’t dump it in all at once, add in thirds to ensure it mixes in evenly. If you are using wheat flour be careful not to overmix so you don’t toughen up the gluten. If you are using gluten-free flour then you don’t need to worry about this.

16) ADDITIONS. Are you using chocolate chips, glace cherries, blueberries? Roll your additions in a small amount of whatever flour you are using to ensure they are kept suspended during the bake rather than sinking to the bottom.

Blueberries

17) OVEN POSITION. Always bake your cake in the middle of the oven so that the heat is evenly distributed around the cake. If you have two cake tins try and fit them in side by side.

18) OVEN THERMOMETER. Buy an oven thermometer to ensure the accurate timings of your bake. If your oven runs a little hot you need to know to adjust accordingly to avoid a burnt or undercooked cake.

19) CHECKING. Never check your cake in the first 20 minutes, this is the most crucial time for your cake to rise. If it’s a long bake then resist until at least the 30 minute mark.

20) MY CAKE IS BURNT ON THE TOP. If the top of your cake is browning too much before the middle is cooked then put a very loose foil lid over it for the rest of the bake. This could be the result of an oven that runs a little hot.

21) HOW DO I KNOW WHEN MY CAKE IS READY? An inserted cocktail stick should come out smooth or the cake might be pulling away from the sides a little or you can press your little finger gently into the cake, a perfectly baked sponge should bounce straight back up.

22) REMOVE cupcakes from the tin immediately or too much moisture will be retained in the cake and the cases could start to pull away.

cupcakes

23) LEAVE whole cakes in their tins for 5 minutes to settle before turning out.

24) BE PATIENT. Always wait until the cake has cooled completely to room temperature before icing.

uniced cake

25) HOW TO STORE A CAKE. Keep cakes preferably in large cake tins in a cool dark place. Tupperware will cause the cake to release too much moisture. If you have to store your cake in Tupperware then place it on some paper towels which will help to absorb the moisture from the plastic. Try not to store cake in the fridge as this will cause the cake to dry out. If the cake is iced, eat within 2 days. If un-iced the cake may keep longer.

Cake tins

To download a PDF handy checklist of all the above please click below!

Download Checklist

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PME Release A Cake Spray 600 ml | Smart Weigh PL11B Professional Digital Kitchen and Postal Scale with Tempered Glass Platform, Silver | OXO Good Grips Silicone Medium Spatula – White | Nielsen Massey Pure Vanilla Extract 118 ml | Sophie Allport Cake Tins – Chicken (Set of 3) | Master Class Rectangular Stainless Steel Measuring Spoons (Set of 6)