BAKING SOS

Before we take a look at some specific problems that could occur, and how to overcome them, here are some very important general baking tips:

• Always read through the entire recipe before you start.
• Make sure you have all the ingredients ready and weighed out before beginning.
• Preheat the oven 15–20 minutes before you need it.
• Avoid overcrowding the cake tins in the oven because an even flow of heat is extremely important.

Now, let’s tackle some of the most common problems:

BAKING

My cake is sinking in the middle

There are many reasons why a cake sinks in the middle. It could be that you have over-beaten the mixture, that you have used an old baking powder, that the cake is not completely cooked (so test it towards the end of the baking time) or simply because you have opened the oven door too early and the sudden cool air has caused the cake to sink. Always try to wait at least 30 minutes before opening the oven door to check the cake.

My cake is beginning to burn on top but is still uncooked inside

Make sure that the oven temperature isn’t too high and place a piece of foil over the cake for the last 10–15 minutes.

Chocolate chips or fruits always sink to the bottom of my cakes

Maybe you are making the mixture too loose. A quick trick to overcome this problem is to coat the chocolate chips or fruits with a sprinkling of flour before adding to the mixture.

My cookies are spreading out in the oven rather than keeping their shape

Make sure that when the recipe says ‘cream the butter and sugar’ you just mix them for 1 minute, or until well combined. Also, remember to chill the cookies before cooking and preheat the oven before using it.

CAKE DECORATING

I can’t get my egg whites to stiffen

There are a few reasons why egg whites will not stiffen. Perhaps you have over-whisked them, contaminated them with a bit of egg yolk or maybe the bowl wasn’t pristinely clean to begin with.

My buttercream has curdled

Maybe the buttercream is too hot or you have added liquid to the mixture too fast. Increase the speed of the standmixer or place the bowl in the refrigerator to cool down and then begin the process of whisking again.

My buttercream piping is melting

Place the bag of buttercream in the refrigerator for 5 minutes to help it firm up. Also, try to avoid overfilling the piping (icing) bag.

I can’t get the sugarpaste (fondant) layer smooth

Perhaps the layer is too thin and, therefore, it is showing some of the imperfections on the surface of the cake. Make sure that the crumb coat you apply first is very smooth before you cover the cake with sugarpaste.

My sugarpaste (fondant) has cracked

It could be that the sugarpaste has been rolled too thinly or because it is too old and dried out. Where possible, take the sugarpaste off and use a new piece or fill the crack with royal icing. Alternatively, you could wet some of the leftover sugarpaste to create a paste, smooth it over the top with your finger and remove the excess with some fabric.

There are air bubbles under the sugarpaste (fondant)

This will have been caused by air getting trapped under the sugarpaste. To remove air bubbles, simply prick the surface with a pin and gently press down to flatten the surface.

I can’t remove the sugarpaste (fondant) from its silicone mould

If the mould is deep or highly detailed and it’s difficult to remove the paste, place the filled mould in the freezer for about 15 minutes so that the paste becomes firmer. It will then be easier to remove.

COOKIE DECORATING

My colours are bleeding

The term ‘bleeding’ refers to when one colour of icing is spreading into another one. The consistency of the icing is really important if you wish to avoid this. In order to check whether it is the right consistency or not, follow the ‘10-second rule’: drag a palette knife through the surface of your icing and count to 10. If the surface becomes smooth somewhere between 5 and 10 seconds then the icing is ready; if it happens in less than 5 seconds, it is too runny (to rectify, mix it slowly, adding more icing/confectioners’ sugar as you do so); if it takes more than 10 seconds, then the icing is too thick (to rectify this, mix it slowly, adding more water).

My outline has dried up and broken into little bits

You may have over-beaten the royal icing. Remember to beat the icing only until it is glossy and just beginning to form a stiff peak.

My flood decoration bleeds into one colour

Try to work on a batch of 5–6 biscuits at a time. First, do the flooding to all of them. Then, go back to the first one to add any other decorations like polka dots, stripes or any other design that requires a smooth pattern. This will ensure the first colour has had time to set.

My decoration has a streaking effect

This could be due to the fact that the icing is too runny or the water has separated from the icing (confectioners’) sugar. To avoid this, make sure you mix the colour thoroughly and follow the ‘10-second rule’ described above.

My decoration colour is too dark

When a colour dries it is usually a little deeper in colour than it was when first mixed up, so try to tint the icing a few hours before you need it, covering it with a clean damp cloth to prevent it from getting hard. And always make more than you need, as it is quite impossible to replicate the same colour.