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
To add sparkle to presenting a cake, pipe random squiggles onto the cake board with writing icing and dust with edible glitter. Shake off the excess glitter, then position the cake in the centre.
To freeze a cake, freeze it uncovered for ten minutes or so, then wrap in baking paper and silver foil, label and freeze. Allow to thaw, unwrapped, at room temperature.
When making spiced Christmas cookies, if there are any spices you especially like (or hate!) just add more or less of the spices in the recipe and make it your own.
To make a soaked cake, bake the cake using a liner in one of my loaf tins. Make holes in the warm cake with a skewer and gently spoon a little lemon or orange syrup over the cake. Allow to cool and serve in the liner.
Try to marzipan the cake a few days ahead of icing it, to allow it to dry. This will make sure none of the oil discolours the finished cake.