More often than not, your bake hasn’t failed because you somehow mismeasured the flour by 0.005 grams, but because you’ve ...

The show often inspires us to get out our recipe books, and mixing bowls and to get to baking – and having the right equipment is key – particularly, the right cake tins. From minimalist ...

When baking muffins and cupcakes you'll need to use individual cake cases, but when pouring cake batter into the case you may notice the weight causes the paper cups to spread and sag at the sides.

Pack of 50 18cm round cake tin liners Siliconised for easy release No need to grease cake tin prior to baking Heat resistant up to 230 degrees C Oven and microwave safe Bake with confidence using our ...

Grease 4 x 20cm/8in ultra-shallow layer cake tins and line them with baking paper. Don’t use loose-bottomed tins as this is a runny batter. Cut the butter lengthways into four pieces (just to ...

Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper. Place the flour, sugar and baking powder in a large bowl.

1. Preheat the oven to 180°C fan/ Gas 4. Grease and line a 23cm square cake tin with baking paper. 2. In a large bowl, whisk the soft brown sugar free alternative into the oil. 3. Add the eggs and ...

In a bowl, mix flour, cinnamon powder, baking powder, baking soda, and salt. In another bowl, combine jaggery, oil, and milk.

Preheat the oven to 180°C. Grease a 20 cm cake tin. If you have two tins, you can halve the batter to make 2 cakes. 2. Sift the flour, sugar, cocoa, bicarbonate of soda and baking powder together.