TIPS FOR YUMMY CAKES

Here are a couple of tips that will help you achieve great results with your cakes:

1. Always use the best ingredients. Free range eggs, real butter, coverture chocolate and full cream milk are a great start. Where possible I use organic ingredients.

2. Ensure that your eggs and butter are at room temperature.

3. Have all of your ingredients measured out before you start.

4. Always sift your flour and any other dry ingredients as instructed.

5. Take the time to beat your butter and sugar until it is pale and fluffy.

6. Do not over mix when combining wet and dry ingredients.

7. Ensure the tin is properly lined and the batter is in the corners of the tin.

8. Do not put your cake into the oven until it has reached the correct temperature.

9. Most cakes are best baked in the middle of the oven.

10. DO NOT open the door whilst cooking (no matter how tempting!!!).

11. Use a skewer to check if the cake is cooked. It will come out clean.

Happy Baking!!

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TIPS FOR LINING YOUR CAKE TIN

Lining your tin isn't just about getting the cake out easily. The shape and height of your cake are determined by the tin lining. These are simple but tried and true!

1. trace the base of the tin onto baking paper and cut out.
2. cut out strips for the sides.
3. grease the tin with melted butter.
4.place the base and then the sides into the tin. Ensure there are no folds or bubbles.

The base of the cake becomes the top of the cake. If the edges are not even this will effect your finished product.

If you are lining a shaped tin (a number '5' for example) cut a fringe into one edge of the side strips so that they can take the sape of the tin without causing creases. Line the sides first and then the base to avoid the fringe baking into the cake.

Happy Baking!!







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Great tips for successful baking!

Hi Friends,

We just posted some great cooking tips on our faceook page.
Enjoy!

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JUNE - AUGUST CAKE DECORATING CLASS SCHEDULE

Hi Friends,


Our curent class schedule is now available on the Sweet Deliveries website.


Looking foward to seeing our old friends and making some new ones!

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CLASSES FOR JUNE/JULY

We have some exciting new classes running over the coming months. Our cupcakes for girls is on Saturday the 11th of June from 10am to 3pm. Come and create some gorgeous designs including the fairy princesses and sweet 16 above.

As always beginners are welcome:)

Remember, we keep our classes small to allow everyone personal instruction and the time to get lots done!

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Our Customers

Kinda how we think things look when our customers take their goodies home from Sweet Deliveries and work their magic....maybe just a little!

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TIPS FOR BAKING BIG CAKES

I love this pic. Believe it or not we have one of these cute mixers in our store. It is mint green. That is a random piece of information I just had to share!

The most popular problem our customers encounter is baking large cakes successfully. They often end up raw and sunken in the centre and dry toward the outer edge.

To overcome this use a piping nail turned on its head on the base of your lined tin. Secure it with a little cake batter and then pour the rest of the batter into the tin. The nail may move so slide it back to the centre of the tin before placing into the oven.

Insulating your tin with a folded brown paper wrap is also a great help. Fold the brown paper so that it is 4 layers thick. Join together and secure around the outside of the tin with paper clips or bakers twine.

Remember square cakes take longer to cook than round due to the larger surface area of the shape.

Happy baking!!

www.sweetdeliveries.com.au