I’ve pulled together a few of the Tips that I initially wrote to go on the packaging of the mixes and equipment in my Home Bargains range. I’ll add more as they occur to me – and do let me know if you have any useful ones of your own that we can share here
Keep some of my Ground Almonds in the cupboard to add to curries or to coat fish before frying - and to use in gluten free cakes.
Although it’s not essential, I always line the bottom of the tin with baking paper - it makes it so easy to tip out and gives a very even surface which is ready to be marzipanned or iced once cold.
If you like your Brownies really gooey, take them out of the oven a little earlier than the recipe suggests.
As well as for cakes, use my Christmas Cake Boards for serving mince pies and other treats on the table. (Don’t serve your home-made cake or flan straight on a plate: a board makes it far easier to cut and serve).
To make a spiral pattern with the Chocolate Fudge Cake Mix icing: place the cake on its board onto a turntable. Starting in the centre, place the tip of a palette knife into the icing and, keeping it still, spin the turntable gently while moving the knife slowly outwards and working your way across the top and down the side of the cake. You can do this over and over until you’re happy with it!