20 steps to success

Follow these handy hints to bake great cakes, cookies and treats first time, every time. Print this page and fasten it to your fridge for easy reference.

1. Prior to beginning or returning to any food preparation, wash your hands and wrists for 20 seconds using soap and warm water, then dry with a clean towel.
2. Ensure the work surface, sink, pans and equipment are all clean and dry before commencing.
3. Before you start mixing the ingredients, prepare the pans, turn on the oven and place the rack in the centre of the oven (this will help the cake bake evenly).
4. Always use the same sized pan as described in the instructions. If the pan is too big the cake will be dry and flat. If it is too small, the cake will bulge and overflow.
5. Where possible, use a shiny aluminium or grey metal pan, as both reflect the heat and will give the cake a light brown crust.
6. To prevent the cake from sticking, prepare the pan properly. First, butter the pan, then sprinkle in some flour, rotating it evenly around the pan. Tap out the excess flour.
7. When lining a pan with baking paper, use the pan as a guide to cut the paper to the correct size. If the paper is too big it will create wrinkles around the outside of the cake. If the paper is too small the cake may stick to the pan.
8. To line the pan with paper, butter the pan first then place the baking paper on top.
9. For best results, ensure all ingredients are at room temperature before mixing (unless otherwise stated).
10. When measuring dry ingredients, gently fill the measuring cup or spoon until it makes a heap then level it off using the straight edge of a knife or metal spatula. Never shake the ingredients or pack them down, as you may end up with more than the recipe requires.
11. When measuring liquid ingredients in a measuring cup, accurately check the amount by placing the cup on the bench, then bending down until the marking is at eye level.
12. If a recipe calls for ½ cup of butter, fill a measuring cup with ½ cup of cold water then add pieces of butter until the water reaches 1 cup. Drain the water, then add the butter to the other ingredients.
13. When mixing, always use a large bowl so there is adequate room for mixing and the ingredients do not spill onto the bench.
14. Oven temperatures can vary widely, so use an oven thermometer to accurately measure the heat.
15. A cake is cooked when a toothpick inserted into the centre comes out clean, the top springs back when lightly touched in the centre and when it has slightly pulled away from the sides of the pan.
16. After baking, allow the cake to cool in the pan for 5 to 10 minutes before removing it.
17. Cakes should always be cooled with the right side up. To do this, turn the cake out onto a rack, place another rack over the other side and turn the cake onto this rack.
18. To cut a cake into a shape, use a serrated knife in a sawing motion. Make sure the knife is long enough to cut through the entire cake.
19. To cut a cake in half horizontally, insert toothpicks around the circumference halfway down the side, then cut just above the toothpicks.
20. Thoroughly cool the cake before icing, otherwise the icing may melt and run.