Once you know the rules or techniques of any subject you can break them, or adapt them to your requirements. It’s with this in mind that I have created the posts below. I want to understand what techniques to use when baking a cake for example. I also want to understand the ‘why’, not just the ‘how’. How to make a Madeira cake is one question, but why does a Madeira cake have more flour in it than a Victoria sponge and what impact does this have on the final cake is the type of question I answer in the posts below.
Food Photography Training with William Reveall Level 1 - I recently flew to London to be a student for a day on a William Reveall Food Photography course level 1. Since creating this blog, I’ve become increasingly hooked on food photography and that combination of presenting dishes I have created through the best possible pictures. To date I have improved my technique by reading […] How to make salad dressings - I have my standard salad dressings that are favourites. For instance, I often use this easy salad dressing recipe and then I’ll swop lemon juice for vinegar, reduce or leave out the honey, or use a different mustard depending on the salad I’m serving. But I wanted to understand more about what was going on […] Icing a cake with fondant icing - A friend was asking Dave recently about tips on making her toddler a birthday cake. She wanted to make one that would look like her daughter’s favourite TV character. As they talked about creating novelty cakes, cutting, shaping, mixing colours, rolling out and customising fillings and toppings, I realised that between us, Dave and I […] THE PERFECT SCONE: 8 tips to make the best, plus my favourite recipe. - Some years ago I became obsessed with baking perfect scones. Light, airy scones topped with clotted cream and jam were my idea of a great afternoon treat, and still are. I’ve spent some time perfecting my technique and here are eight tips I’ve collected over the years from different sources. ● If your recipe calls […] Victoria sponge or Madeira cake? - What’s the difference between a Victoria sponge and a Madeira cake? If I want a light, moist sponge covered in lots of royal icing, which cake should I use? If I want a cake that I can cut bits out of and then cover in butter icing, which is best? These are the questions I […]