Storecupboard Ingredients
When you need a cake quickly, you want to be able to open the cupboard and have everything you need instantly to hand. The following ingredients are easy to source and should be kept in stock in your cupboards year-round!
Butter
It makes very little difference to the end result whether you use salted or unsalted (sweet) butter. I tend to use salted, as it is usually the cheaper of the two. Allow the butter to come to room temperature for a couple of hours before baking. If youâve forgotten to do this or just havenât had time, dice the butter into small pieces and place in the microwave on a low power for 30 seconds.
Caster (superfine) sugar
Try not to use granulated (table) sugar for baking, as the crystals do not dissolve as readily and you can end up with a grainy texture to your cakes and cookies. If you have no caster (superfine) sugar, place your granulated (table) sugar in a food processor and blitz lightly to reduce the size of the grains before using.
Flours
My recipes require both plain (all-purpose) and self-raising (self-rising) flours. If you only have plain (all-purpose) flour, you can add a teaspoon or two of baking powder, but the results may be a bit hit-and-miss. As long as your flour is good quality and fresh it shouldnât need sifting (good news for busy girls!).
Eggs
My recipes always use large (US extra large) free-range eggs, which are my preferred choice for baking. Always break eggs cleanly into a separate bowl to ensure that no shell gets into the mixture.
Bicarbonate of soda (baking soda)
This is not only a raising (leavening) agent, but also reacts with the natural acidity in a recipe and intensifies the flavour and darkness of the cocoa.
Cocoa powder (unsweetened cocoa)
Try out different types of cocoa until you find a brand you are happy with. Ideally it needs to be a good dark colour and flavoursome, otherwise chocolate cakes are too pale and poor in taste. It doesnât need to be expensive to be of good quality.
Milk
Semi-skimmed (-skim) and whole milk is preferable for baking giving a much richer consistency than skimmed (skim) milk.
Malt vinegar (alegar)
This is used in combination with milk to replace buttermilk, which can be difficult to source.
Dried fruit
Try soaking your fruit in a little alcohol or hot water overnight to plump it up and improve its tenderness before you bake with it. If you have forgotten to do this, or if time is short, add the fruit to a pan with a little hot water and heat gently for ten minutes until the fruit is plump and the water has been absorbed.
Ground mixed spice (apple pie spice)
This gives fruit cakes a warm, spicy flavour and a truly scrumptious scent.
Icing (confectionersâ or powdered) sugar
You will need this to make buttercream and royal icing, and for dusting the work surface to make it non-stick. Sift to remove any lumps before use.
Sugarpaste (rolled fondant) icing
This is the basis for all the cake and cookie designs in this book. It is possible to make your own but it is a complicated process and far too time-consuming for us busy girls! Visit the baking aisle of your local supermarket to pick up ready-made sugarpaste. White is the only colour youâll need, as this can be coloured to any shade you want at home (see Colouring ).
GET BAKING
Cake and icing recipes to make your mouth water...
Preparing Tins
When baking a large cake to decorate, it is important to prepare your tins (pans). Lining the sides and base of tins prevents the cake from sticking, and good, complete edges are required for the best decorated cake. It also helps the cake to retain moisture.
How to line a tin (pan)
1 Draw around the base of your tin onto greaseproof (wax) paper.
2 Cut out the circle, just inside the line so that it will sit neatly in the base of the tin.
3 Take a long piece of greaseproof paper, sufficient to sit round the circumference of the tin. It needs to be approximately 5cm (2in) taller
When you need a cake quickly, you want to be able to open the cupboard and have everything you need instantly to hand. The following ingredients are easy to source and should be kept in stock in your cupboards year-round!
Butter
It makes very little difference to the end result whether you use salted or unsalted (sweet) butter. I tend to use salted, as it is usually the cheaper of the two. Allow the butter to come to room temperature for a couple of hours before baking. If youâve forgotten to do this or just havenât had time, dice the butter into small pieces and place in the microwave on a low power for 30 seconds.
Caster (superfine) sugar
Try not to use granulated (table) sugar for baking, as the crystals do not dissolve as readily and you can end up with a grainy texture to your cakes and cookies. If you have no caster (superfine) sugar, place your granulated (table) sugar in a food processor and blitz lightly to reduce the size of the grains before using.
Flours
My recipes require both plain (all-purpose) and self-raising (self-rising) flours. If you only have plain (all-purpose) flour, you can add a teaspoon or two of baking powder, but the results may be a bit hit-and-miss. As long as your flour is good quality and fresh it shouldnât need sifting (good news for busy girls!).
Eggs
My recipes always use large (US extra large) free-range eggs, which are my preferred choice for baking. Always break eggs cleanly into a separate bowl to ensure that no shell gets into the mixture.
Bicarbonate of soda (baking soda)
This is not only a raising (leavening) agent, but also reacts with the natural acidity in a recipe and intensifies the flavour and darkness of the cocoa.
Cocoa powder (unsweetened cocoa)
Try out different types of cocoa until you find a brand you are happy with. Ideally it needs to be a good dark colour and flavoursome, otherwise chocolate cakes are too pale and poor in taste. It doesnât need to be expensive to be of good quality.
Milk
Semi-skimmed (-skim) and whole milk is preferable for baking giving a much richer consistency than skimmed (skim) milk.
Malt vinegar (alegar)
This is used in combination with milk to replace buttermilk, which can be difficult to source.
Dried fruit
Try soaking your fruit in a little alcohol or hot water overnight to plump it up and improve its tenderness before you bake with it. If you have forgotten to do this, or if time is short, add the fruit to a pan with a little hot water and heat gently for ten minutes until the fruit is plump and the water has been absorbed.
Ground mixed spice (apple pie spice)
This gives fruit cakes a warm, spicy flavour and a truly scrumptious scent.
Icing (confectionersâ or powdered) sugar
You will need this to make buttercream and royal icing, and for dusting the work surface to make it non-stick. Sift to remove any lumps before use.
Sugarpaste (rolled fondant) icing
This is the basis for all the cake and cookie designs in this book. It is possible to make your own but it is a complicated process and far too time-consuming for us busy girls! Visit the baking aisle of your local supermarket to pick up ready-made sugarpaste. White is the only colour youâll need, as this can be coloured to any shade you want at home (see Colouring ).
GET BAKING
Cake and icing recipes to make your mouth water...
Preparing Tins
When baking a large cake to decorate, it is important to prepare your tins (pans). Lining the sides and base of tins prevents the cake from sticking, and good, complete edges are required for the best decorated cake. It also helps the cake to retain moisture.
How to line a tin (pan)
1 Draw around the base of your tin onto greaseproof (wax) paper.
2 Cut out the circle, just inside the line so that it will sit neatly in the base of the tin.
3 Take a long piece of greaseproof paper, sufficient to sit round the circumference of the tin. It needs to be approximately 5cm (2in) taller
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