Jen’s kitchen
Our delicious. food editor reveals the best stuff she’s tried from the big retailers, puts the latest kitchen kit to the test and offers crucial know-how
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My golden rules… CAKE BAKING
If
you’re
making
our
celebration
cakes
on
p56,
here
are
my
tips
for
getting
great
results:
BE INGREDIENT-SAVVY
Start with room temperature ingredients. They mix and cream more easily, with less curdling risk. We bake with medium free-range eggs and golden unrefined sugars.
FOLLOW THE RECIPE (TO A POINT)
It’s important to weigh ingredients accurately and add them in the order given, but you’ll need to use your instincts when it comes to the method. If your oven is inaccurate to 10-20°C (and many are), you may need to bake the cake for more/less time. To see if it’s done, as well as pushing in a skewer to check for unbaked residue, you can press the top gently to check it springs back (it should.) If you bake regularly, you’ll notice that a baking cake ‘sings’ to you, and when the singing stops it’s done. (It’s true!)