A picture of 7 cupcakes with pink frosting and a cherry on top, on a kitchen counter.

Baking

The Great British Bake Off is back!

It’s that time of year again. So dust off your rolling pin, get out your apron and get in the kitchen - The Great British Bake Off is back! Whether you are an expert baker or a complete novice, The Great British Bake Off has something for everyone. Viewers love the suspense of the challenges, the sheer talent of the contestants (or not in some cases!) and GBBO wouldn’t be the same without the cheeky double entendres from Paul, Mel, Sue and sometimes even Mary!

So to celebrate the return of our favourite summer TV show, we’ve put together some of our baking tips to ensure your Great British Bake Off inspired baking goes without a glitch (or a soggy bottom!).

Blind Bake Pastry

The most common way to prevent a soggy bottom on your fruit pie, is to blind bake the pastry first. This is where you pre-bake the pastry case before adding the filling, to ensure it remains crisp even after the wet filling has been added.
To blind bake your pastry case, roll the pastry out to the thickness of a £1 coin and line your pie dish with the pastry in the usual way, allowing around 4cm of pastry to overhang the dish. Prick the pastry base all over with a fork, and then cover with parchment paper and ceramic baking beans. This weights down the pastry to prevent it from rising or bubbling. Then bake in the oven for about 15 minutes until golden brown.

Weigh Ingredients Carefully

Unlike other types of cooking, baking is a bit of a science! If ingredients are not weighed carefully, and too little or too much of one ingredient is added it can have a catastrophic effect on the flavour and consistency of your bake. So while it may seem like the boring part of baking, for cake perfection make sure you weigh your ingredients to the exact quantities.

Avoid Using Cold Eggs

While many of us may know to use room temperature butter when baking, you may be surprised to find out that we should be doing the same with our eggs. Using cold eggs in baking can mean that the mixture won’t combine properly, leaving a curdled mixture which can affect the consistency of your cake. So next time you're baking, remember to make sure your eggs are at room temperature, or if this is unavoidable, then add a spoonful of flour when you are mixing in the eggs.

Apply a crumb coat

When baking a layered cake that will be finished in buttercream, it is important to apply the icing in two coats to ensure a perfectly smooth finish. The first layer or ‘crumb coat’ should be quite a thin layer, and helps to lock in any crumbs, acting as an undercoat. Once you have applied your crumb coat, pop your cake in the fridge for 15 to 20 minutes to let it set before applying your final layer of icing.

Make sure your kitchen is ready for GBBO season, by ensuring that your kitchen surfaces are germ free and ready to go by cleaning with your favourite Zoflora fragrance.

 Share your baking creations with us on our Twitter channel @LoveZoflora

Posted by Zoflora (01/08/2016)