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Win with Woolworths & Simply Delicious – CLOSED

 In Give-Aways

I’ve made no secret of the fact that I am quite the “Woolworths-girl” as my friends have dubbed me. I absolutely adore their stores and am always impressed with their quality and customer service. And thus it brings me great pleasure to collaborate with them and bring you this awesome giveaway. They have generously sponsored two AMAZING baking kits filled to the brim with all their new baking goodies. From ready-mixes to baking essentials.

Before you turn your nose up at the thought of ready-mixes, let me assure you that these are no ordinary ready-mixes. I’ve tried most of them from the Creme Brulee (which is creamy & rich) to the chocolate brownies which are decadent and dark to the Chocolate Fondants which are normally very tricky to get right. I can report that the centre was deliciously oozy without tasting of raw batter. Perfection. Later today I will share what I did with the chocolate brownie mix.

THIS COMPETITION IS NOW CLOSED.

To stand a chance of winning ONE of TWO Baking kits simply:

1. Like the Simply Delicious Facebook page.

2. Share the below on Facebook/Twitter (copy & paste) :

Twitter : I just entered to win & get my baking on with @WOOLWORTHS_SA & @SimplyDelishSA.
You can do the same here: http://simply-delicious-food.com/

Facebook:  I just entered to win & get my baking on with @WOOLWORTHS SA & @Simply Delicious Food Blog.
You can do the same here: http://simply-delicious-food.com/

3. Leave a comment below, giving me your best baking tip.

Remember, the more  you share, the more entries you get for yourself. At the end of the competition I will be placing all the entries into a hat and will draw two names.

Competition closes on Monday, 9 July 2012. Only open to residents of RSA. 

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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 590 comments
  • Shanice
    Reply

    Why is it that 2 people who cooks/bakes using identical recipes and utilities etc get totally opposite results? Because secret ingredient to any recipe is a cheerful spirit. So if you’ve never got it right no matter how hard you tried just try adding a little love when making your mixture and you can expect divine results.

  • reney botha
    Reply

    DONE ?

  • samira
    Reply

    invest in a kitchen aid and you can’t go wrong-cakes, biscuits, breads and doughs! everything comes out just perfectly. and remember to keep your eggs at room temp!

  • Phile
    Reply

    I know the competition is closed but i just had to share this tip! Last night i baked a pie, after i made my pastry dough, i rolled it out then placed it in the pan and chilled it. after an hour i took it from the fridge straight into the oven, the pastry was so light, flakey, and buttery – no soggy bottom!

  • Kate
    Reply

    Follow your intuition and learn to cook by feel… follow your instincts even if it flops I am sure it will taste good. Use good ingredients and dont always measure everything to perfectly.

  • Gretchen
    Reply

    my best baking tip: don’t bake when your angry!

  • phile
    Reply

    To quickly cool cookies after baking, place the baking tray on a wet kitchen towel!

  • Roanne Naidoo
    Reply

    A tip especially for vegetarians … 2 TBS lemon juice + 1 tsp baking soda can substitute for an egg, but it’s advisable not to substitute more than 2 eggs per recipe 🙂

  • ;eandre
    Reply

    Definitely follow the recipe- through and through- you can’t go wrong! And always fold in ur dry ingredients by hand!

  • Coreen
    Reply

    Cooking with kids proves to be the best fun of all!

  • Ariane Frydman
    Reply

    Follow the measurements to the tee! Otherwise your dessert isn’t going to work!

  • les demetriou
    Reply

    Heat the oven to slightly higher than the required baking temp then turn down just before putting the item in the oven. This will ensure that the heat lost when opening the oven door will not make the baking temp too low initially.

  • Liezel
    Reply

    My best tip is to follow the measurements. You cannot fail if you follow this simple rule.

  • Cindy-Lee
    Reply

    I like getting all my ingredients ready after I put on the oven and a kettle full of hot water is always handy;)

  • Liz
    Reply

    To make brown, crisp cookies, substitute 1 tablespoon corn syrup for 1 tablespoon of the sugar called for in the recipe.

  • Laura
    Reply

    When trying to measure honey/syrup, dip the measuring spoon into melted margarine. The syrup won’t stick in the spoon!

  • Claire
    Reply

    Baking tip: round your cocoa up to the closest 50 / 100 g. It makes for an extra chocolatey taste. YUM!

  • Phile
    Reply

    Rolled cookies are typically made from stiff dough. I usually first chill the dough in order to relax the gluten. When chilled and firm enough, I then rolled out the dough, cut into shapes with sharp cookie cutters or a knife and then its ready to bake!

  • nadine
    Reply

    My best tip is called. . . KITCHENAID!

  • Phile
    Reply

    I loooove baking but I hate cleaning up, there is no greasing or washing necessary when you use parchment-lined baking sheets. The best 🙂

  • Andries J Els
    Reply

    Just Marry a Gorgeous Women that loves and adores u and can Cook amazing FOOD 🙂

  • Jessica
    Reply

    Sometimes cooking on a low to medium heat is better, even when a high heat would be quicker, for a better quality end result.

  • Paula Harley
    Reply

    I know it’s expensive but invest in a good electrical mixer. I have had mine for 30 years, it’s a Kenwood Chef. I won’t be able to bake without it. Makes life easier in the kitchen.

  • Jade
    Reply

    My Best Baking Tip: baking is an exact science. Always follow the exact measurements but feel free to play around with different flavors. 🙂

  • Alma Truter
    Reply

    I don’t have much time to bake, but when I do, I include my kids in the activity so that quality time can be spent together. Pre-mixes like those for muffins and cupcakes available from Woolworths are perfect, since we do not have to concentrate to hard! Still, we follow the recipe correctly, sieve our dry ingredients (extra), make sure we measure any other ingredients precisely, pre-heat our oven to the right temperature before anything gets baked, use paper cupcake holders and spray and cook to ensure that nothing gets stuck to the pan… But the main tip is to love what you’re doing and to have fun together!!! Thanks Woollies for giving us a hand!!!!!!

  • amritha
    Reply

    if im getting guests over n not sure of dessert i just bake a batch of vaniila cup cakes n inject them wid white or brown chocolate or sumtimes caramel n serve them hot wid ice cream or custard

  • Angie Pather
    Reply

    Golden Rule for Pastry Making is its Cold in the Making & Hot in the Baking for Excellent Results. Marble or stainless steel work surfaces is a good choice for pastry making:-)

  • Kate
    Reply

    Always bake/cook, when you are in the mood and make it fun. Try and involve the family, especially the kids – they love it. Then no matter what you make, it will be awesome coz it was made with love and care.

  • Aneesa Vawda
    Reply

    When making scones, use 1 cup buttermilk instead of full cream milk. Makes the scones much lighter and also takes away the strong baking powder taste.

  • Candice
    Reply

    For the BEST meringues, always place the egg whites and sugar in a double boiler and heat until warm before mixing them with the beater. You will be surprised the difference this makes to the meringues!

  • Lynn de Beer
    Reply

    Create family favourites by using a basic biscuit dough recipe and add your favourites like smarties, astros, nuts, oreos, etc!

  • Kirsten Sims
    Reply

    Keep a clear workspace, read the recipe thouroughly, don your favourite apron, trust your instinct!

  • Maxie
    Reply

    Always preheat the oven with an extra 20’C as when you open the oven to put your stuff in it drops in temp. So when you place your mix in the oven remember to turn it down. Works well.

  • Andrea Shine
    Reply

    If you’re out of vanilla essence, you can use a teaspoon of whiskey or brandy as a replacement to retain the moisture of your cake.

  • Gillian Dewing
    Reply

    a great attitude and a whole lot of passion for the dish you’re serving -with a dollop of imagination to make it a masterpiece

  • Megan
    Reply

    Invest in an oven thermometer! 🙂

  • Lynn de Beer
    Reply

    It is much cheaper to make your own piping bags from baking paper and you can then ensure that you have the exact size that you need!

  • Helga
    Reply

    Tip: To check and see if eggs are rotten simply fill a container with water, put the eggs in if they sink they are still good to use, if they float they are rotten.

    I always check my eggs, even if I just got them from the store.

  • Lynn de Beer
    Reply

    Add a mixture of different seeds and nuts to bread dough before baking it to add some texture and delicious taste!

  • Phile
    Reply

    I love turning a cake recipe into a cupcake recipe. Usually, a recipe for a 2-layer cake makes about 24 regular-sized cupcakes or 60 mini-cupcakes!

  • Lynn de Beer
    Reply

    When baking use extra-large eggs, it makes all the difference!

  • Bermidene
    Reply

    If you don’t have a sieve, use a whisk to mix through your dry ingredients. It works 🙂

  • Mia
    Reply

    Use real butter!

  • Grace A
    Reply

    Try get more juice from your lemons, try heating them in the microwave a little, before squeezing.

  • Anne
    Reply

    To convert plain flour to self-raising flour : add 10ml baking powder to each 225g plain flour. Remember to sift well.

  • Keira
    Reply

    My baking tip is always use the best and freshest ingredients. Never settle for anything less!

  • Angie Pather
    Reply

    Baking requires quality ingredients at room temperature, accurate measurements of ingredients, correct baking pan sizes, a good working oven that is preheated to the correct temperature & resisting the urge to open the oven door to sneak a peek during baking:-) Invest in quality measuring utensils & baking pans & it will serve u for decades/lifetime:-)

  • Shannon
    Reply

    BEST baking tip out there : ‘roll’ your icing in cling film so you have a ‘tube’ of icing and then thread the one end through your piping bag, snip off the excess cling wrap and you have a mess free icing device! and you can swap between colours really easily without having 100 piping bags or cleaning them out a million times!

  • nazeema
    Reply

    Firstly, don’t over-beat the mixture if you’re making any type of cake! I always used to think that the more “mixed” the batter was the better, and that mixing put air bubbles in. Since I learned that the opposite is true my cakes have been much fluffier!

  • Rehana Saal
    Reply

    When i need to do a quick and easy and light chocolate mouse, all i do is whip some fresh cream nice and stiff, add in 1 tblespoon of icing sugar and 3 tables spoons of cocoa powder.. and 1,2,3 you have a nice light mousse cream for cupcakes 🙂

  • Fiona
    Reply

    Bake with passion and always have fun!

  • Phile
    Reply

    For more even baking, position the oven rack at the center of the oven and bake one sheet of cookies at a time

  • Jackie
    Reply

    Be adventures, don’t always stick to the recipe!

  • Kate
    Reply

    a half a teaspoon of good coffee added to any chocolate dish, brings out that chocolate flavour

  • Phile
    Reply

    Cakes should be baked in a level oven for obvious reasons. Lopsided cakes do not look very attractive. Not to mention, a lopsided layer cake is a disaster waiting to happen 🙂

  • Phile
    Reply

    When a recipe calls for egg whites to be beaten, I always do the beating right before folding them in the batter. So as to not over beat them in the batter

  • Reply

    My best trick is to when you make cream cheese frosting, to beat the cream cheese for a while so that all the lumps and bumps are out and then sift in the icing sugar, add some lemon zest and keep the icing in the piping bag ready for piping as you need 😉

  • Barbara Kuhn
    Reply

    I am a big fan or ready made mixes being a working Mom of two busy little hooligans – there is never enough time to create things from scratch. Have tried quite a few of the Woolies mixes and they are stunning! 🙂

  • Kahley Stohen
    Reply

    When baking cupcakes…put a block of chocolate in the middle of the batter in the pans before putting into the oven.

  • Raymond
    Reply

    When stewing apples for you Apple Tart, stew them orange juice for a change, rather than water, for an interesting flavour.

  • Heather
    Reply

    If you live at the coast always add an extra teaspoon baking powder above what the recipe calls for, this just gives your cakes , bread , muffins etc. a little boost.

    Should you run out of cupcake wrappers , recycle wrapping paper cut into 10cm x 10cm squares , place the patterned side on the outside of the muffin tray and press down gently with a glass to shape into a muffin cup and voila!

  • Shamima
    Reply

    The most important thing to know about great bakers is that they always clean up after themselves!

  • Camilla Marsh
    Reply

    My best baking tip is always to leave a ‘lil extra mixture in the bowl for sweet toothed family and friends (who always seem to be in the kitchen at just the right time!). What is baking if it isn’t a sharing of love?

  • Gail Klinkert
    Reply

    My baking tip – use Holsum (pure cooking fat) block rather than margarine for baking scones. Rise better & are light & flufier!

  • Ralie Opperman
    Reply

    Put heart and soul into everything you bake, and it can’t be a flopp!

  • John Freter
    Reply

    Whether or not you are using Woolies’ Ready Mixes you must get your oven temparature right and, if you’re not using the readies, then make sure you weigh your quantities accurately if you want perfect results!

  • Elana
    Reply

    I could not live without my electric scale.

  • Phile
    Reply

    Most cake recipes talk about creaming butter and sugar, I usually just put the butter and sugar into a large bowl and then use an electric mixer to beat them together until it becomes a light, creamy, pale yellow mixture. Then I would normally add the eggs – add one at a time and keep beating

  • Amy Wilson
    Reply

    Always take note of humidity when baking!! If the temperature is humid in the kitchen it will influence the outcome of the recipe. Also, I use baking paper, not just ordinary wax wrap when baking, works much better and you don’t have to use extra greasing as I find you need to with wax wrap.

  • Samantha de Bruin
    Reply

    Take your time when baking, have fun, cook from the heart and measure your ingredients properly! <3

  • Phile
    Reply

    Another thing i have learnt is that more than any other style of cooking, baking is one that relies on precise measurements and exact temperatures. You can’t add in another cup of flour or spoon of sugar because you feel like it and you also can’t do with less or replace some ingredience at the last minute, so if the recipe calls for 3 eggs you won’t be able to do with just 2, sorry 😉

  • Jacqui
    Reply

    Baking tip: I find that covering my cake tin with a piece of wax paper before placing in the oven prevents the top from burning or crisping too quickly while the rest of the cake is not properly cooked yet.

  • Sandipa
    Reply

    Always add a pinch of salt to your melted chocolate. Brings out great flavour

  • Sandipa
    Reply

    Adding a bit of soluble coffee to a chocolate cake in your wet ingredients brings out great flavour in the chocolate

  • Tracey
    Reply

    Watch the time when you pop something in the oven! 🙂

  • Sandipa
    Reply

    I always say – measuring your ingredients properly is the best advice!

  • Nerina
    Reply

    Butter and cream makes anything taste AMAZING!!

  • Natasha Jansen van Vuuren
    Reply

    I just love making peppermint tart and mexican salad. Sometimes it is necessary not to follow the recipe exactly. You have to think out of the box, to create something different.

  • San-Marie
    Reply

    My baking tip … for the best results, bake with passion and love.

  • Neshie Pather
    Reply

    My best baking tip is summed up in one word MEASUREMENT. My mum taught me to invest in a good measuring set, plastic cups, spoons and scales. Baking is a precise art. Accurate measuring of ingredients is so important for the best results. I love baking from scratch. Its therapeutic, filled with passion and love. Woolies ingredients r the best in quality and varience of choice.

  • Sue
    Reply

    Tip – add 15ml brandy to cream cheese icing. It tastes devine.

  • Maureen
    Reply

    My best baking tip – leave it to the expert! My daughter bakes beautifully, she does the sweet and I do the savoury. We are quite the team 🙂

  • Hazel Stilianou
    Reply

    My baking tip – take your time, enjoy it and ALWAYS share your yummy creations with friends and family. It is great seeing how others enjoy it, and gives you a reason to spend time with loved ones.

  • Jade
    Reply

    Always bake with love!!!

  • Dominique
    Reply

    Baking is a science. So do read the recipe and do not take short cuts 🙂

  • Kerith
    Reply

    A tiny pinch of salt.

  • Sandy
    Reply

    Make sure you have all the ingredients needed before you get started!!!
    Clean your bowl with a little lemon juice before beating egg whites- they will beat up beautifully stiff.

  • hayley mackay
    Reply

    Instead of buying a icing kit (I’m a student) I just snipped the corner off a zip lock bag and put the icing mix inside.

  • Melody
    Reply

    I find that having my daughter help me with the baking always makes it taste better!

  • Debbie
    Reply

    When baking Gingerbread, try using cold coffee instead of milk. Makes for a nice difference, just for a change.

  • Mel van den Heuvel
    Reply

    A vanilla pod in the sugar jar always gives such wonderful aroma and flavour to baking sugar and always always sift your dry ingredients 3 times before adding to any wet ingredients !

  • candice
    Reply

    Use a tablespoon of melted real farm butter in your crumpet mixture, it makes them fluffier and tastier!

    Also use real beetroot juice in your Red Velvet cupcakes for a more authentic taste.

  • Angela
    Reply

    My best baking tip is simply always use eggs at room temp & always use butter when baking as it makes a difference to the cake, muffins or pudding 🙂

  • Anseri
    Reply

    Make it a fun event and baking can be healthy as well! Measure and stick to the recipe, but sometimes be creative and add some extras. For instance a Mayo Choc cake or A Choc Cake with sweet potatoe and apple in, you dont even taste it…oh so moist both of them !!!!

    LOVE BAKING!!!LOVE WOOLIES!!!LOVE Simply Delicious!!!

  • Tracy
    Reply

    Always use your ingredients at room tempreture. eg. eggs, milk etc. always find that your baked goodies always come out better !

  • Claire
    Reply

    Best tip? When in doubt, call my mother. She has been baking for donkeys year and knows her stuff – I trust her in a cooking pickle.

  • Janine
    Reply

    Not everyone knows that there is a difference between what is called baking paper and wax paper. The wax paper when used in the oven burns whereas baking paper stops everything sticking. I learnt this the hard way.

  • Nicolene
    Reply

    My baking tip: always use butter when baking…

  • Kristi Schlenk
    Reply

    Best baking tip: When baking with fruit or nuts – lightly coat them in flour before adding them to the mixture. This will stop them from settling at the bottom of the tin! 🙂

  • Amy
    Reply

    My cooking tip: For more stability in your egg whites when making macaroons, let your egg whites ‘mature’ in the fridge for 4-5 days and then bring them up to room temperature before whisking them

  • tami
    Reply

    my tip: baking is all about being precise. measure everything correctly.also dont be affraid to be creative in your decorating 😉

  • Kristi
    Reply

    Best baking tip: When baking with fruit or nuts – lightly coat them in flour before adding them to the mixture. This will stop them from settling at the bottom of the tin! 🙂

  • Marian
    Reply

    My tip is Woolies “box cake mixes”. They are so divine…. noone would know that you did not make it from scratch.

  • Maryna
    Reply

    The most fun I had with baking was when my 3 year old decided to help with the baking. Great bonding and cookies after to share with tea. I still have a blender that’s about 30 years old. Think it’s time for a new one 🙂 Best baking tip: How to check the temperature of your oven without a themometer. Place a piece of white paper in the oven and let it turn golden brown. Look at how long it took to turn golden brown and use the following guidelines to determine temp. Cold oven: 7 mins 120-150deg, Medium oven: 5 mins 160-180deg, med-warm: 4 mins 190deg, Warm: 3 mins 200deg, Very warm: 1 min 230-260 🙂

  • Jana
    Reply

    Best baking tip: Use real butter – it just tastes better!

  • Joy Abrahamse
    Reply

    Tip: I find my cakes to be much nicer when first mixing all dry ingrediants and all wet ingrediants before adding them together.

  • Petra Moolenschot
    Reply

    Breadmaking: I love homemade bread, Yeast is a delicate thing, so be sure to use lukewarm water from the tap & not hot water from the kettle, as this will kill the yeast and result in bread like bricks.

  • Joy Abrahamse
    Reply

    Tip: I find my cakes to be much nicer when first mixing all dry ingrediants and all wet ingrediants before adding them together

  • Millicent
    Reply

    When you bake make sure you measure all ingrediets as directed

  • Phile
    Reply

    The more you bake, the better you will become! I know this because it worked for me!

  • Phile
    Reply

    When baking muffins, don’t fill the cups too full with batter – fill the cups no more than 3/4 full, this will give the muffins nice round tops rather than flat tops

  • Christine Martin
    Reply

    Cooking is an Art. Baking is a Science. (ie: you can get as creative as you like when you cook, but when you’re baking, following the recipe will usually yield the most reliable result)

  • Claire Michelle
    Reply

    Baking is like an art, I make each experience cooking unique and special. When I cook i try to think about what I am doing rather than following the instructions in a cookery book. At the beginning, you may indeed need those instructions, but as you progress, you will recognise that certain methods are best so far as a particular ingredient is concerned.

  • Hayley
    Reply

    Mt baking tip: Never underestimate the value of good quality non-stick baking trays; they can be used for chocolate moulding (creating 3D cupcake toppers), muffins, moulding taco shells and creating pastry cases.

  • Phile
    Reply

    Another secret tip that i love love love is: when baking a cake, add 1 to 2 tablespoons of meringue powder to the cake mix to help it rise a bit higher and make it a bit lighter in texture. Never fail tip!

  • Althea
    Reply

    The easiest chocelate ganashe to make is to melt a Bar One over a double boiler when melted add little bits of milk or fresh cream until mixures reaches pouring consistency. This makes wonderful cake toppings or fillings. Can also be blended with ice-cream into a chocolaty milk shake. My kids love it over vanilla ice-cream on hot summer days.

  • Phile
    Reply

    If you like cookies crunchy, bake them for a bit longer and leave them on a rack to cool and remeber, do not grease the cookie sheet unless the recipe states you should
    🙂

  • Phile
    Reply

    If you like cookies chewy, remove the cookies from the tray as soon as they are out of the oven and place on a cooling rack

  • Natasha
    Reply

    Always ensure that your eggs are at room temperature and that you sift your flour at least twice.

  • Claire Murphy
    Reply

    A simple tip: give yourself time and have fun!

  • Monique
    Reply

    My baking tip: this tip is so simple but a lot people don’t get it right. For an awesome dessert or even a savory soufflé, you need to make sure you get enough air into it by adding small amounts of egg white at a time and in the motion of drawing a line down the middle of the mixture then folding over lightly. This works everytime, I haven’t ever had a flop by doing this!

  • Jenny
    Reply

    y best baking tip: Use recipes from the country that you are baking in! After trying many recipes from home (UK) I found they don’t work in south africa because of the climate! South African recipes work best in… South Africa!

  • Melissa
    Reply

    My best baking tip is always to do it with love and enjoyment, it shouldn’t be a task but rather a time to creat something beautiful and exquisite to indulge your taste buds! Have Fun LiLi&Ri (living it, Loving it & Rocking it) 😉 my very own baking slogan!

  • Carmen
    Reply

    My secret to a moist chocolate cake :}…
    Add a banana in your mix! Believe me it works & taste sooo good.

  • Carla Gustafsson
    Reply

    My best kept baking secret: always put the bicarb in once you have mixed all the other ingredients and are about ready to put the batter into the pan. Once you’ve added the bicarb, give the batter one last mix and pour it into the pan. By doing this, you ensure the bubbles the bicarb creates are not beaten out of the mixture. This makes for lovely, light and fluffy baked goodies.

  • Beulah
    Reply

    I always sieve my dry ingredients a few times. The cake or cupcakes are always light and fluffy. When I bake chocolate cake, I always add the cocoa to the boiling water and stir until it dissolves completely.

  • angela
    Reply

    if your making a cake with cherries in it e.g iced cherry cake, roll cherries in flour to prevent them from dropping to the bottom of cake

  • Sonja
    Reply

    investing in measuring cups have made baking so much easier and saves so much time 🙂

  • Klaudia
    Reply

    My baking tip: Bake with LOVE!..
    People will see & taste the difference <3 <3 <3

  • Minandi Heyns
    Reply

    Best Baking Tip: Cook from the heart and with love and it will never flop or fail!

  • Claire Robertson
    Reply

    I just started baking/cooking – so every tip is a great tip!! But I’ve newly discovered that my best baking tip would be to make sure you follow the recipe and measurements exactly right 🙂 Also.. add a little of your own touch (nothing bakes better than a little love in your cooking) 🙂

  • Sherilee Mumford
    Reply

    My baking tip is if you have kiddies, let them join in and help, yes the kitchen will be turned completely upside down but you and your little one are sure to have a blast with lots of fun and laughter together.

  • Shanaaz
    Reply

    Never compromise on the quality of your ingredients! I tried to improvise once by buying and using a budget cream cheese; my whole creation flopped! I now stick to the Philadelphia Cream Cheese from Woolworths! Nothing else is good enough for my Raspberry CheeseCake Brownie recipe from The Hummingbird Bakery recipe book! <3

  • Ariane Frydman
    Reply

    NEVER over-mix your batter. You want a creamy, fluffy and light mixture.

  • Shoba Bechoo
    Reply

    My tip is if your cake mixture is a bit too thick add a dash of milk, always helps to make the cake fluffy.
    Also when making icing better to whip the butter before adding the icing sugar.

  • Klaudia
    Reply

    My Baking tip is to bake with LOVE…
    Everyone will see and taste the difference <3 <3 <3

  • Jana Cornelia
    Reply

    My tip is a cupcake tip, if you are baking in tins with paper cups, remove them immediately from the tins after baking or they will sweat and the outside of your papers will get soggy. I also advise baking in silicone cupcake cups, much easier 😉

  • Ariane Frydman
    Reply

    Remember to always grease or spay & cook your tins before adding your mixture. The last thing you want need or need is it sticking.

  • Jesamine Jacobs
    Reply

    When making vanilla cupcakes, always add milk last, just enough to get the right consistency and always real butter!

  • Michelle
    Reply

    Add salt to all chocolate products, it brings out the fkavour

  • Juanita Daniels
    Reply

    Keep the water you boil your potatoes in and use it the next time you make dough for bread, koeksisters or vetkoek. It will make your dough rise and rise and rise! PS, you can freeze the water.

  • Saajidah Samuels
    Reply

    The best tips to successful baking is to MEASURE PRECISELY, MIXING/BEATING THE MIXTURE JUST RIGHT, NOT TOO MUCH AND NOT TOO LITTLE, BUT JUST PERFECTLY! AND PRE – HEAT YOUR OVEN TO THE BEST/HOTTEST…. Should you always do the above your bakes will be a roaring success 😉

  • Evette
    Reply

    Good morning guys!

    My best baking tip ever is to HAVE FUN while baking.

    Your food will taste a lot better when there’s lots of smiles into it!

    Happy baking everyone

    Evette

  • Ariane Frydman
    Reply

    Leave your ingredients out for 30mins before you start baking, it’s best to work with room temperature ingredients rather then cold ones!

  • Marlize
    Reply

    Put as much love into your baking and cooking for the best results. Use a Kenwood Chef Mixer – My life will never be the same without mine!!!

  • Jaclyn
    Reply

    Always sift ingredients twice when making cupcakes to give them the perfect texture!

  • Lina
    Reply

    My tip for baking, is to know your gas/electric stoves’ temperature settings.

  • Melanie
    Reply

    Switch all your baking equipment from the old plastic and tin to silicone, it makes for an easier and more colourful baking experience. The added bonus is the silicone doesn’t cause the batter to stick to it while being baked.

  • Shanaaz
    Reply

    I’ve got really warm hands, so working with icing or doughs can often be a mission. To keep everything nice and cool, I place my mixing bowls, utensils and piping bags (with nozzles!) in the fridge before working with it. I also keep a bowl with ice blocks and a face cloth close by when working; every now and again il immerse my hands in the bowl to keep the temperature of my hands cool!

  • Marissa Merrifield
    Reply

    If you mix cupcake batter for a longer period of time your cupcakes will be lighter, as the batter is more aerated and you will also get more cupcakes out of the batter.

  • Ariane Frydman
    Reply

    My best tip would be to to always sift your dry ingredients. You definitely don’t want a lumpy mixture!

  • Sophia Faria
    Reply

    Best Baking Tip: Don’t follow recipes too closely

  • luzaane green
    Reply

    What ever you make,do it with love and use fresh good quality ingredients and don’t forget the fresh herbs

  • Janine Meyer
    Reply

    Baking is a science, an art form if you like, always sift your dry ingredients to avoid lumps and when folding in egg whites to a mixture, you do it lightly so that you don’t lose the lightness to the texture of the cake. Also, don’t open the oven door before the time, it might smell yummy, but waiting that extra minute or two could make all the difference.

  • Melanie
    Reply

    Use your imaginations and listen to your instincts!!!
    Use a recipe as a base and not a restriction.
    Sometimes you can bend a recipe and get even better results.

  • Jenine John
    Reply

    Found this tip a while back and have found it very useful: First add a teaspoon of lemon juice to the butter and sugar called for in the recipe before mixing the rest of the ingredients. Helps make the cake lighter.

  • Vanessa Jones
    Reply

    This is a bit difficult to explain but gonna give it a bash.
    When using icing for cakes or cupcakes.
    Once you have made your icing – take a piece of cling fling (glad wrap to us in sa) put your icing in the middle and roll it up like a sausage roll.
    You should have something that looks like a christmas cracker with a twist at the top and bottom and icing in the middle.
    Now put the cracker of icing into your piping bag.
    pull on end through the nozzle of the piping bag and trim off the tail.
    Now you can pipe your icing and you will be able to remove the cracker of icing and save it for later and you wont have an icing bag to clean because all the icing is in the cling flim cracker.

    Hope this makes sense but it is such a great idea.

  • Maritza
    Reply

    Put a little love in every dish – master piece!

  • Mary Whitworth
    Reply

    Remember that altitude affects baking results, so if you are baking on the Highveld, you will have to adjust the solid/liquid ratios for a recipe that has been tested at the Coast, and vice versa.

  • Gail Haselsteiner
    Reply

    I never pre-heat my oven when baking. I have a thermofan oven, I just pop the baking tin into the cold oven which is set at the required temperature and cook for the required time. I have also learned that I bake it 10 degrees lower than the recipe calls for, works like magic!

  • Justine Machin
    Reply

    Always follow recipe once and then improvise the next time…for instance cheese muffins…add different ingredients to spice it up!

  • Victoria
    Reply

    Invest in a Kenwood Mixer – I can’t live without mine!
    I don’t grease with butter or grease paper – spray and cook never fails!

  • pegyy
    Reply

    My grandma always taught me that baking is like taking care of new born baby. You have to keep the room warm, just like a baby’s room, the bath water needs to be the right temperature just like the baking ingredients have to be. The room has to be filled with lots of laughs and love.

    My baking advise is sometimes intuition works, just like your maternal insticts kick in when baby time comes, trust your baking instincs. And the second tray always is better.

    Xxx

  • Lesley Scheepers
    Reply

    Only use real butter or stork bake margarine for the best results

  • Lize-marie Smit
    Reply

    Dont bake when you are feeling down, it shows…baking requires passion and flair and your undevided attention and love.

  • Yvonne
    Reply

    Always base your pans well using Spray ‘n Cook preferably

  • Togeeda
    Reply

    To prevent sunken blueberries when baking blueberry muffins, toss the berries with a tablespoon of flour before folding in…But use flour from the recipe 🙂 Happy Baking!

  • Raihanah Ebrahim
    Reply

    My best tip is to invest in proper measuring tools. When I first attempted to bake I failed hopelessly because I could never judge my measurements using the standard cups and spoons. My birthday gift from my daughter was a set of proper measuring utensils which allowed me to measure accurately and be able to produce the best cooking and baking.

  • Bonnie
    Reply

    My baking tip: If you don’t have a sift, use an egg whisker to incorporate air into your dry ingredients.

  • Laura Versfeld
    Reply

    My best tip is to keep and freeze margarine brick wrappers (once all margarine has been used) – remove rom freezer and use to grease pans and dishes. No need for spray and cook:)

  • Lynn Fordred
    Reply

    A cup cake a day keeps the winter blues away – so keep baking!!

  • Shelley
    Reply

    Whenever you bake – give a bit of yourself … it’s like adding that X ingredient to your creations.

  • Yolika Swart
    Reply

    Use a dash of bicarb when baking chocolate cake, it gives the cake a fabulous dark colour!

  • Heike Ehrich
    Reply

    If the top of the cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.

  • corrianne sharp
    Reply

    my best baking tip is to get my awesome talented daughter Romy to bake the most delicious goodies for you!!!!

  • Jarryd Scholtz
    Reply

    ROOM temperature eggs!

    You don’t have to stick to the recipe directly, give it some of your own imagination too.

  • Lisa Bleeker
    Reply

    Don’t open the oven during baking! x

  • Tanya
    Reply

    Room temp eggs and use a good chocolate when a recipe calls for it! Makes a huge difference. Normal baking chocolate is yuck.

    (And a sprinkle of coffee in chocolate desserts and baking is a wonderful additive!)

  • Nicola
    Reply

    Use super fresh ingredients!!!

  • Chantel
    Reply

    Bake with Love and you’ll never have a flop again!

  • Elisma
    Reply

    For a creamier fuller taste use butter to grease your pans.

  • lesley
    Reply

    butter is best, never use medium fat spreads blah blah, they not suited for baking

  • Melody Cooper
    Reply

    when pipping out choux pastry, lightly wet the tips of the pastry before placing in the oven, so that the tips don’t burn quicker than the rest of the pastry is baked.

  • Sam Brighton
    Reply

    When baking scones, cut the dough with a knife to mix the liquid and the dry ingredients. It’s fun and creates the perfect texture. Thanks for that one, Mom!

  • Danielle Beder
    Reply

    With a fan assisted oven, knock off a few minutes of your baking time or open the door to a crispy cake. Hehe

  • Rene Groyer
    Reply

    Eggs at room temperature work better in baking.Enjoy !

  • Amy
    Reply

    Best Baking Tip: Don’t Crowd the oven!

  • Leanne Rees
    Reply

    My baking tip is to always whip egg whites in a clean glass bowl, never plastic as they won’t be as fluffy.

  • Aneeqah
    Reply

    Always use the best quality ingredients you can find when baking anything.

  • Anya
    Reply

    For perfectly soft chocolate chip cookies, always melt your butter in the microwave, and cream it while still warm. Makes a world of difference:-)

  • verushka
    Reply

    My best baking tip is to always pre heat your oven and invest in a timer if yourooven doesn’t have one. Baking is very good therapy 🙂 A friend gave me this tip of baking your cakes at 160degrees so that they remain nice and moist. I love cooking though never got into baking proper , hopefully winning this kit will envoke the baking Goddess within me 🙂

  • Morgan
    Reply

    Sift flour at least twice

  • paige
    Reply

    tip number one: your eggs should always be at room temperature when you bake.
    tip number two: always look both ways before you cross the street.

    my mom taught me both, and both have kept me in good stead.

  • Phile
    Reply

    If a recipe calls for milk, you can also try buttermilk, yogurt or sour cream

    You can prevent sharp edges on muffins by greasing the pans only on the bottom and halfway up the sides so the mixture is above the grease line

  • Phile
    Reply

    if the oven temperature is too hot, it will cause the outside of the cake to bake and form a crust too quickly. As the mixture in the center of the cake continue to bake and rise, it will burst up through the top of the cake and crakes will appear

  • Phile
    Reply

    Always sift flour, baking soda, baking powder and spices to avoid lumps

  • Phile
    Reply

    Do not overmix and do not overbake.

  • Phile
    Reply

    Always use room temperature milk and eggs if you don’t when u mix all the ingredients together – the butter will harden

  • Phile
    Reply

    Use a timer when baking to avoid opening the oven door during the baking process – nobody likes flopped muffins 😉

  • Phile
    Reply

    When baking, always follow the recipe and correct measurements but don’t forget to sprinkle in a bit of love!

  • Phile
    Reply

    when making bread, dont make the rising period too long because the bread will strongly smell and taste like yeast

  • Phile
    Reply

    Properly store ingredients and use the highest quality and freshest ones possible

  • Phile
    Reply

    I have been leaving my baking tips on the facebook page (facebook name Nkosingiphile Phile Khumalo) since the first day of the competition, i just realised i have to leave comment here. Hope i will still be considered for the competition

  • Phile
    Reply

    When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling

  • Phile
    Reply

    For tasty flavored whipped cream: first whip cream then add 2 tablespoons of flavored jelly powder! *tasty*

  • Phile
    Reply

    When making a pie crust, it’s important that the butter is cold, so that it doesn’t melt into the flour. Thin layers of butter and flour/water are what form the lovely flakes in pie crust as it bakes.

  • phile
    Reply

    When making bread, don’t make the rising period too long because the bread will strongly smell and taste like yeast

  • Nadiema
    Reply

    My tip would be when u baking not to use a electric mixer to blemd your flour. Rather use it to cream sugar, eggs & butter but use a baloon whisk to blend the flour will make your cake lighter.

  • Barbra
    Reply

    Not sure weather you want chocolate or vanilla cupcakes, try adding chocolate sprinkle to your vanilla mixture, than bake you end up with a delicious chocolate vanilla sponge – Yummy 🙂

  • Daniela Cardoso
    Reply

    Add about a half teaspoon of marmite to your white sauce – gives great flavour. When needing to crush biscuits for a pie crust, place biscuits in a jiffy bag and using rolling pin to crush – no mess no fuss. Place leftover tomato paste in ice cube tray – easy to use for soups, pasta sauces.

  • Teagan Smith
    Reply

    Add 1 to 2 tablespoons of meringue powder to your cake mix to help it rise a bit higher and make it a bit lighter in texture.

  • Marcelle
    Reply

    Never bake when you are angry! your fudge will turn to sand 🙂

  • Cathy Badenhorst
    Reply

    Before adding your pastry filling into the pastry case, brush pastry with egg white to prevent it from becoming soggy

  • Sheritha Walsh
    Reply

    My best baking tip – relax when you baking, most of the time even flops taste good 😉
    also you just have to test all that you bake

  • Odette
    Reply

    Teach your children that baking is fun, allow them to bake on their own and don’t worry about the mess. They need to know that baking is not what happens when you buy a packet mix and add milk and an egg!!

  • Melissa
    Reply

    I like being experimental with baking. I’m not big into milk so I sometimes switch it with rooibos tea. And I love using fresh ingredients.

  • Agatha Raseasala
    Reply

    If you have not followed the instructions to the tee. START AGAIN. there is no such thing as compromise when it comes to baking

  • Agatha Raseasala
    Reply

    Never overmix any muffin batter. Even if it means you scoop the batter into the cuffin pan with still some four visible. SO BE IT. the result is so much worth it.

  • Barbra Bowman
    Reply

    When making cupcakes use a ice cream scoop instead of spoons to fill muffin pans. Measures just the right amount, without spilling everywhere.

  • Kiran Gopal
    Reply

    When making muffins, the key is not to mix the batter too much as it would result in muffins that are heavy and doughy. Also, quality ingredients make a huge difference.

  • Rechelle
    Reply

    Even though the treats may be delicious, presentation is also a must. Make it a feast for the eyes too!

  • Susan Gallias
    Reply

    I always use a premix your cake or cupcakes never seem to flop and its the quick, easy, convienient way of baking something delicious!

  • Nos
    Reply

    I’m not the worlds greatest baker so to guarantee failproof baking, I always use my brother who is an aspiring chef! Somehow everything he touches turns to delish 🙂

  • Caitlin Morris
    Reply

    Always bake with a smile on your face and never rush anything! Definitely two top tips to make sure you always get the best results:)

  • Cindy
    Reply

    Well the best tip I can give anyone baking anything with Bicarb you must mix the bicard into the milk/buttermilk or even water for the Bicab to be effective

  • Denishree Chetty
    Reply

    Never be afraid to add an extra dash of milk or other ingredients, to get the correct consistancy…. ALWAYS RELAX AND ENJOY BAKING,never make it a chore….

  • sigrid
    Reply

    Have patience, and measure, measure, measure!

  • Helen Nelson
    Reply

    Use butter instead of margarine, particularly when making shortcrust pastry. It is richer and much more delicious.

  • Leandri van Niekerk
    Reply

    for when you and the kids enjoy baking cupcakes :)If your frosting is too thick to spread, slowly stir in a little milk until it reaches the right consistency

  • Leandri van Niekerk
    Reply

    for when you and the kids enjoy baking cupcakes 🙂

    My best baking tip 🙂
    If your frosting is too thick to spread, slowly stir in a little milk until it reaches the right consistency

  • Fran Dreyer*
    Reply

    Currently at Varsity, i bake to help pay, but i would love to one day turn my baking passion into an occupation. Some of my tried and tested tips are: 1) Always, always, always read the whole recipe through, because simple mistakes can be the difference between yummy and I-cant-wait-to-eat-it-again!!
    2) Never take any shortcuts, fold when it says fold. Folding ensure light and fluffly results.
    3) Always taste as you go, espcially when baking a new recipe, a cake might taste bitter and you’ll only know when you eat the final product.
    4)When you are baking a lot at a time (like 60 cupcakes) always keep a watchful eye on the oven!! If your oven is quite used, the last cupcakes might be done quicker then the recipe says.
    5) This tip ties to the previous one, sometimes you’re not baking with your oven, always make a tester before just baking. Bake one cupcake or bake a little bit of your cake in a smaller tin. Some ovens are on the verge of needing to be replaced and you might have to turn the tin half way through or if the seal is broken, your baked goods might rise higher on the one side than the other. So always test.
    6)After you take your cake/cupcakes out of the oven, always leave in tin for 10 mins to cool.
    7) Always make sure that before you ice that your cakes/cupcakes are completly cooled off, or your icing will melt and run down your cake.
    8) Keep in mind that practise makes perfect, espicially when finding the right icing recipe and when icing. Practise, practise, practise.
    9) Always be willing to try new recipes to improve on current recipes.
    10) Lots of people have different tipes of measuring tools. For best results, make sure you use tools together that belong together. i have found that, for example measuring tools bought at Mr. Price are different to those bought at @home.
    11) When using containers to melt something in the microwave, always make sure it is microwave safe or your melted goods might taste funny.
    My very last tip: being a Varsity student, we sometimes crave some chocolate cake but might not be in the mood to do the whole bakinf process, so we buy a premix pack and pop it in the microwave. Quick easy and sooooo yummy, my tip? Always add an extra egg 🙂

  • natalia abrahams
    Reply

    best tip,invest in the right tools,best results comes from baking with love and when you are really in the mood to bake:)

  • Noori Allie
    Reply

    Always use the correct measurements !

  • Brian
    Reply

    Buy an accurate electronic scale and weigh everything carefully. Don’t cut corners and treat baking like chemistry.

  • Susan van Zyl
    Reply

    My baking tip: Keep it simple and do not be affraid to try new ideas!

  • Carla
    Reply

    My baking tip: use your senses when you are cooking/baking. Use a recipe as a guideline, but smell, taste and if you need to, feel. Adjust if you need to. Add some, take some away. This way your cooking/baking will always be your own, still a success, but exactly the way you and your loved ones like it.

  • Ashton Pollard
    Reply

    My baking tip: Always read the entire recipe BEFORE you do anything. That way you can sure to not miss a step or a small ingredient. Baking is all about accuracy and precision 🙂

  • Ashnee Ganesh
    Reply

    Baking is a passion and the more you practice the better your baking will be, the easy it becomes and the more you will love it. I started off as a “rookie” but now I can confidently say I’m a “seasoned” baker. Plus having the right tools and goodies (like the one’s Woolies has introduced) always helps.

  • Mia Smit
    Reply

    My baking tip is to always put your cookie dough in the refrigerator for at least an hour before you roll it out and then for another half an hour after you have cut it with the cookie cutter. It will keep the dough from spreading when it it bakes.

  • Murphy Jade
    Reply

    Never open the oven door when baking is in process, it’ll flop and everything will be a flop!

  • Roma Elias
    Reply

    I bake a lot and always make sure my biscuits are baked golden brown and same with cakes and scones – nothing worse than been given a half raw biscuit to eat!

  • Jessica
    Reply

    My baking tip is simple, but extremely crucial: concentrate whilst measuring and reading the recipe. We don’t want 2 tablespoons of baking powder, when we only need 2 teaspoons!

  • Kiara
    Reply

    To get room temperature eggs soak them in hot water before using 🙂 (uncracked ofcourse)

  • Melanie Mokawem
    Reply

    When icing a multi layer cake, secure the layers by inserting a few dry sticks of spaghetti through them as you go. This stops the layers from sliding before the icing sets

  • Sam Shallcross
    Reply

    If I am baking a chocolate cake and stressed for time, instead of making icing I make chocolate ganache and pour over – absolutely delicious!!

  • Hayley
    Reply

    My tip – Make sure my boyfriend is in the house with me so that when I burn the cake and have gooey flour stuck in my hair – he can help me make another one and pick the dry hard flour out of my hair (I have JUST started my love for baking!!)!

  • Carike den Boer
    Reply

    My baking tip: Regularly check your oven and ensure the temperature inside is even. This prevents a cake to rise unevenly. Remember to always check that the oven’s temperature is correct and that it was well pre-heated. 🙂

  • Carmyn G
    Reply

    My number 1 tip is always use the full cream/full fat version of the ingredient eg. Butter (not margarine) and full cream milk (not low fat milk). It makes everything creamier and more delicious! After all, the best cakes and the best desserts always start with the best ingredients 🙂

  • Janine
    Reply

    Always sieve all dry ingredients, even if the recipe doesn’t say so.

  • Theonette
    Reply

    Always use full cream products for cooking or baking, always gives the best end-result:-)

  • Abby Buchanan
    Reply

    Liked on Facebook! One stiletto at a Time
    Tweeted @Onestiletto

    I am not the best baker but would love to improve thats why this kit would be awesome!

    My best baking tip would have to be “Try not to burn it”

  • Vickie Whitehead
    Reply

    I shared on FB!

    My baking tip would be with meringues…. Always whisk the eggs in a metalic or glass bowl, Never plastic because it can hold trace oils from previous ingredients which can hinder the whisking process. And Use a couple of drops of lemon juice or cream of tartare to aid the foaming of the eggs!!!

  • Buli
    Reply

    I’ve discovered that when working with hot sugar, one needs to pay special attention. It can be dangerously hot.

  • Annabel
    Reply

    My baking tip is to ensure that your eggs are at room tempreture. 🙂 always is successful

  • Shannon
    Reply

    Always use ready made baking kits, no one knows, its easier, and always tastes great!

  • Elizma
    Reply

    I would have to say that you need to read the instructions very carefully and ensure that your oven is working at tip top conditions. Have an acurate electric scale. But have fun, and if you feel like tweaking a recipe to spice it up, add your favourites and experiment:)

  • Ncomeka Mpofu
    Reply

    If you have no paper baking cups/baking sheet/non-stick spray, use butter to coat you pan and sprinkle flour to avoid having your baked goodies sticking to the bottom of the tray! And remember to always taste your batter, if it taste yucky while raw, it ain’t gonna be better baked.

  • saskia
    Reply

    Practice makes perfect

  • Samantha
    Reply

    Don’t overbake, and a rolo in the middle of a cupcake is a nice, chocolately, caramel surprise. Easy peasy.

  • Ash Elkington
    Reply

    When making a cake -i line the tin with butter AND a light dusting of flour – the cake comes out so easily! Just turn the tin upside down and voila! – a perfectly intact cake : )

  • lesego Marule
    Reply

    My baking tip; when you can smell it its ready and using the right equipment will make your baking experience easier and leave with a better outcome. So invest in a balloon whisk, zester, spatula, and silicon pans.

  • Megan Nothnagel
    Reply

    Always use real butter, I like it to be salted unless the recipe says otherwise 🙂

  • Retha Nel
    Reply

    Best baking tip: Use buttermilk instead of normal milk when making muffins or scones. It makes it gorgeously light and fluffy.

  • layla
    Reply

    My baking tip:never open the oven once ur cake is in, the air in t room allows the cake 2 sink n flop, also wen in need of frothy egg whites beat in a thin long container n add a pinch of bicarb..Happy baking:

  • Samantha
    Reply

    My Baking tip is measure ingredients precisely as its like a science…

  • Nolwazi
    Reply

    When making cream cheese icing, be sure to sift the icing sugar twice to the icing comes out super smooth and delicious.

  • Melody Cooper
    Reply

    I bake alot of chocolate brownies and am a bit of a health fundi. I have replaced the sunflower oil, in my chocolate brownie recipe, with coconut oil. They are now a bit healthier (I don’t feel so guilty) and have a subtle coconut taste 😀

  • Anna
    Reply

    I always add a pinch of salt to anything I bake- helps bring out the flavour… Especially in chocolate dishes!

  • lucy p
    Reply

    Try using oil instead of butter, it makes your cake moist, rich and Delish 🙂 also it stops the cake from drying out, so you can keep it for a bit longer.

  • Mari Hall
    Reply

    Chill cookies in the fridge before baking them. They always stay nice and thick and chewy! 😀

  • Mari Hall
    Reply

    Add a tsp. of lemon juice to chocolate chip cookies to make them chewier – oh and brown the butter first! Yum!

  • Diane
    Reply

    Understand and know the potential of your oven – there is nothing worse than under baked or burnt cakes! Also rememener altitude affects baking time and temp

  • Karen
    Reply

    Tooth pick too short to check for doneness or you don’t have a skewer? Well …. Just use a raw long spaghetti noodle!

  • Lita
    Reply

    I heat the oven to 20 degrees hotter that the recipe asks for, then turn the oven to the correct temperature once the dish is in the oven. This way the heat escapes when you open the door but not to the detriment of the baked product.

  • Laura
    Reply

    My best baking tip – don’t be scared to try some thing out – I bake gluten free a lot and it needs trial and error 🙂

  • Jacqui
    Reply

    Best tip in my house is to make sure the man stays out of the kitchen.

    Also, my best received cookies were the ones where I made my own stencils – drew the shapes onto paper, cut them out, placed the paper on the cookie dough and cut around it. Time-consuming, but it got way more intricate shapes than I could’ve made with a custom foil cutter. 🙂

  • Kathryn (Becoming you)
    Reply

    My best baking tip is make sure you are standing near the person doing the baking so you get to lick the bowl!

  • Hanim
    Reply

    Always keep a can of Spray & Cook, or which ever brand you prefer, in your kitchen cupboard as this is one of the handiest conveniences in baking these days!

  • Jade Bartholomew
    Reply

    Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.

  • Candyce
    Reply

    Always be in a good happy mood, and put love into what you baking in order for it to come out perfectly and satisfy everyone’s hearts(and tums).

  • Thamyn Naidoo
    Reply

    The best tip is the marshmallow fondant icing recipe. So quick and easy and tastes good too. Kids love it. Check out this easy instruction recipe I found on youtube.

  • Zaynab Ebrhim
    Reply

    Best Baking Tip- To Test To See If The Cake Is Baked: For Songecake-Test by pressing the centre of the cake with a fingertip – if the the cake springs back it is baked. For heavier cakes, test by inserting a clean skewer- if skewer comes out clean and not sticky the cake is baked.

  • Caity Hutchison
    Reply

    A tip for pavlova, add a drop or two of vanilla extract into your whipped cream for great flavour and to test egg white mix is ready, tip it over your head.. If it doesn’t fall out, it is whipped enough to go into the oven for your meringue!

  • esther naidoo
    Reply

    If using berries in baking, dust them with a spoonful of flour before adding to the mixture. This helps to prevent bleeding into the batter.

  • esther naidoo
    Reply

    Never open the oven door whilst a cake is cooking until at least half the cooking time has lapsed. Otherwise the cake will sink.

  • esther naidoo
    Reply

    When baking with chocolate add a dash of instant coffee to bring out the flavour!

  • Becky
    Reply

    Use left over egg whites to make biscotti. They are lighter and crispier than normal biscotti recipes, are deliciously easy and definitely trump making meringues over and over!

  • Talitha
    Reply

    Remember to never ever overbeat as it effects the final outcome!

  • Liz Brown
    Reply

    I always use extra large eggs for baking not normal size ones and my baking never flops. Butter always tastes better than margarine too.

  • Jacinta Groenewald
    Reply

    I always spray and cook my tins, then line and then flour. This way you can be sure that your cake is easy to remove.

  • Charlene Wallis
    Reply

    Read the recipe before proceeding, measure out your ingredients properly (double check yourself), never over bake or over mix and always use the BEST ingredients (WOOLWORTHS) if you want a delicious outcome <3 <3 <3

  • Shouniez
    Reply

    I’m new to baking so I don’t own electronic baking equipment yet, but I have found ways around it. I struggled to get my icing just right, and my tip to making icing by hand is….
    Use butter at room temperature and use a metal fork and the key is to think of it as ‘mashing’ the butter:)
    I am enjoying my new hobby so much! And thanks to everyone else for their tips its been great getting all this new knowledge for me as a new baker:)

  • Phoebe kondylis
    Reply

    Bake with love and it tastes the best 🙂

  • Phoebe kondylis
    Reply

    Bake with love

  • Marcelle P
    Reply

    Always use the freshest ingredients 😉

  • Kirsten
    Reply

    My baking tip is, bake in high heels with a smile on your face 🙂
    I find that my creations are decadent, luxurious and rich!
    Your baked goods reflect how you feel, so if you feel great when you bake, your final product will taste great!

  • Loki
    Reply

    bake with a smile 🙂

  • Angelique
    Reply

    I always invest in quality ingredients. It may cost a little bit extra but nothing beats baked goods with real butter, free range eggs and real, belgium chocolate.
    If I am making dinner or lunch I insure I pick my salad ingredients with care – tomatoes on the vine (sun ripened), perfectly ripe and ready avo’s etc. Makes all the difference. It turns ordinary things into extraudinaty things…

  • Bridget Price
    Reply

    Best baking tip:when making woolies cake and muffins substitute low fat yoghurt for the oil… makes it super light and fluffy!!

  • Debbie Oosthuizen\
    Reply

    Do not overmix and do not overbake. Measure properly

    Never re-use hot cookie sheets. When you throw another batch of cookies on the sheet and back in the oven, this causes the next batch of cookies to burn on the bottom. Always cool sheets in between batches

    Make sure ingredients is fresh and that you have enough of everything needed
    🙂

  • Sandy
    Reply

    My best tip when baking is to always start off with a basin full of hot soapy water, as you bake the utensils that’s been used can be soaked and easily washed afterwards, no dishes piling up!

    Make sure you have all the ingredients before you start the baking process.

    Adding a little bit of good coffee dissolved with hot water to chocalate recipes brings out the chocolates flavour.

    When rolling out dough for scones or any batters, roll it between glad rap, no batter will be stuck to your work surface.

  • amy marantino
    Reply

    my bets baking tip is to use weight instead of volume to measure flour

  • amy marantino
    Reply
  • amy marantino
    Reply

    i Like the Simply Delicious Facebook page.

  • kristi fraser
    Reply

    When it comes to baking, use your instincts but still follow the recipe, A recipe is very important but don’t be nervous to add your own little touch… I recently added cinnamon to a batch of shortbread i made, it gave it that extra winter taste, was just lovely…

  • Cornel Smit
    Reply

    Treasure your gran and mothers recipes!! The hardest part of baking is finding the perfect recipe. Those alltime favourites are priceless!

  • megan jonkers
    Reply

    Bake with a smile and nothing will flop 🙂 🙂 🙂

  • Elize
    Reply

    Always invest in a electronic kitchen scale.I can’t bake without mine! 🙂

  • Francois
    Reply

    Always invest in a electronic kitchen scale. 🙂

  • Hasina
    Reply

    all ingredients must be at room temperature.

  • Simone Beling
    Reply

    When boiling milk, first stir in a pinch of baking soda. This will help keep the milk from curdling.

  • Kelly Weston-Ford
    Reply

    My aunt is my baking inspiration, and she has given me much advice when it comes to making awesome baked goods. A good piece of advice is that if you need to use brown sugar in a recipe and you do not have any, mix one cup of white sugar with two tablespoons of molasses…and there’s your brown sugar! 🙂 Another piece of advice that I use, is that if you want to make butter icing easier to pipe, you can add 1 to 2 tablespoons of hot water to the mixture, and it becomes much more soft and easier to use 🙂

  • Faseeha
    Reply

    Pre heat your oven to the right temperature before you start mixing. Once your mixing is complete, your oven will be ready for baking. This will help you save time and get your baking done efficiently.

  • Arthie
    Reply

    If using confectionery cream nd u have whipped extra it can be frozen nd used whenever you need it. Just take it out of freezer half an hour before u need to use it. Give it a quick stir and u hav cold whipped cream to use as u wish.

  • Audrey Thulseepersad
    Reply

    I find Google to be very helpful in baking.
    When I find recipes that have ounces as the measurement,I just google it quickly to convert it.
    Also , I just google for substitutes. MY powerful baking tool. lol.

  • Charlene Wallis
    Reply

    Read through the recipe before proceeding, measure out your ingredients properly (even if you need to double check yourself) do not over bake or over mix and use the best ingredients (WOOLWORTHS) if you want delicious outcomes.

  • REHANA SEEDAT
    Reply

    Apologies for logging in a second comment. Forgotten to add that I have also tweeted this giveaway & shared to facebook as instructed. My twittername: online61524. Love baking,keeping fingers crossed!

  • Charlene Wallis
    Reply

    read through the recipe before proceeding, measure out your ingredients correctly (even if you need to double check), don’t overmix and use the best ingredients (WOOLWORTHS) if you want delicious outcomes.

  • REHANA SEEDAT
    Reply

    My baking tip: For better texture try substituting buttermilk for regular milk in your recipe, when baking cakes. For each cup of butermilk used ass 1/2 tsp baking soda to the dry ingredients. To speed up softening of cold butter, grate or thinly slice it and then let it stand for 10min over a bowel of warm water.

  • Kelly
    Reply

    Follow the recipe…

    If you are baking a cheesecake and don’t want to wait for it to set in the fridge bake for 15 mins at 180 degrees…

    The type of sugar you use in chocolate brownies alters the texture and taste, for a chewier brownie use brown sugar…

    You will never have only one good tip for baking…

  • Jane Hastings
    Reply

    I use refrigerated(not room temp) butter for choc chip cookies and other cookies and as soon as the cooking time is up I remove the cookies off the tray so that they don’t overcook and have that soft centre.

  • Nthabiseng Matsoha
    Reply

    Always Pre-heating your oven before baking to ensure your cakes rise perfectly.

  • Fathima Abba Omar
    Reply

    use the freshest ingredients, and be patient! 🙂 resist the urge to open the oven…

  • Sean
    Reply

    Use wax paper instead of spray n cook, cakes don’t stick to the backing dishes at all (:

  • Heather
    Reply

    Bake often and with love and abandon… thats the best tip I have 🙂

  • Becky Pepper
    Reply

    Line your cake tins with baking paper. This makes removal from the tin so much easier.

  • Jessica
    Reply

    When making cupcakes, stir the cupcake batter a maximum of 14 times, this way you will never over-stir and you wont have any air bubbles in your cupcakes 🙂

  • Geetha
    Reply

    Never Ever forget the most important ingredient…”Love”:-)

  • Gretchen
    Reply

    My favourite ingredient in most of my dishes is a squeeze of fresh lemon juice.

  • Camilla Tait
    Reply

    Make sure you keep flour in the fridge, it lasts so much longer

  • Tiffany
    Reply

    Left over soup???? place ziplock bags into cups, fill with soup, wait too cool and then seal, you can store single servings of soup easily in your freezer! No mess and No fuss

  • Tiffany
    Reply

    I often use my slow cooker, and on the occasions that i make a roast with chunky veg, i always seem to have the most devine juices left, to that i usually add my barley and lentils and other soup greens and leave to cook the next day, thats basically two dishes out of one pot, pretty resourceful 😉

  • Tiffany
    Reply

    When icing a layered cake, use raw spagettie to pierce down through all the layers to hold it in place until the cake has set, you definately will not battle with a scew cake after that

  • Debbie
    Reply

    When making icing sugar always use white butter, makes colouring the icing so much easier and prettier!

  • Tiffany
    Reply

    learnt this one from my mom, when boiling eggs, throw a match stick in the water to prevent the eggs from cracking and the water boiling over 🙂

  • Wendy van den Bergh
    Reply

    When making cream cheese frosting, make the regular butter icing first…leaving out the cream cheese. Once the butter icing is complete, add the cold cream cheese (brick, not tub) in pieces, to the butter icing. Mix after each addition, until just blended. Do not over-beat. The addition of the cream cheese AFTER the butter and icing sugar, creates a good, firm frosting that doesn’t collapse and it can be piped.

  • Shani
    Reply

    My Best baking tip is that if you are making butter cream icing you should put a teny tiny
    Bit of salt so that it can balance out the sweetness

  • Trudie
    Reply

    Always measure everything according to the recipe, if you don’t measure accurately the recipe will fail!

  • Astrid
    Reply

    Add a pinch of salt to your batter for cakes, scones, pancakes and flapjacks, it just balances the flavours and prevents that horrible baking powder taste

  • Natz
    Reply

    ALWAYS READ THE RECIPE CLOSELY!!! Baking is not as lenient as cooking (I have learnt from a few flops :-p )

  • Tarryn
    Reply

    To wow even the hardest cake critics, scrape the inside of a vanilla pod and mix it into your batter instead of using vanilla essence or extract. The flavour it gives any baking treat is simply delicious!

  • Jackie K
    Reply

    My best baking tip is to add two tablespoons of sunflower oil added to cake mix, it keeps the mix moist and less crumbly.

  • Gaby Sanchez
    Reply

    Baking tips:
    1. Experiment with and know your oven – not all are the same. You may follow a recipe to the T, but if you’re unfamiliar with your oven and its settings your cake could burn/be under cooked and flop.

    2. The quality of your baked goods are directly related to the quality of their ingredients. Ingredients must be good quality and fresh.

  • Shannon Rees
    Reply

    Hi there,

    my tip is that when you bake anything always have the right ammount of ingredients or your creation will flop.

  • Stephanie Eslick
    Reply

    I only recently began experimenting and enjoying the rewards and yumminess of baking. I am so pleased with myself with the result and did not know baking is so easy peasy! My best advice is to not be afraid, get those hands greasy and always, add a little something something extra to make your creation yours! Just last night I made choc chip cookies but added crushed pistachio nuts… Nothing less than DEEEEELISH!

  • Cindy
    Reply

    There’s absolutely nothing wrong with experimenting but if you want it perfect then use a cook book and a good oven

  • Kim Cisak
    Reply

    My best baking tip…Don’t use bisto instead of cocoa…it doesn’t taste quite the same…

  • Dalene Moen
    Reply

    For the most delectable chocolate cupcakes cut up a bar one and place a piece in the middle of each cupcake. It is the best !!!!!!

  • Chantel Henry
    Reply

    my tip : Two tablespoons of salad oil added to cake mix keeps the mix moist and less crumbly.

  • Noori Allie
    Reply

    Preheat the oven. In any kind of baking, a properly preheated oven is a key to success

  • Lana Hung
    Reply

    When you need to fill your piping bag with icing, stand the bag up inside a glass and fold the top over the glass. It holds it steady and open so that you can fill the bag without messing icing everywhere.

  • Helen K
    Reply

    Everyone always says your ingredients have to be exact when you bake, i have learnt that even though its good to follow a recipe its also good to use your own creativity and ideas…where else would they have come up with combinations like chilli and chocolate?? Bake from the heart and dont be afraid to try new and exciting things…:)

  • esther naidoo
    Reply

    Running short of icing? No problem. Just add a Big marshmallow to each cupcake 2 minutes before taking them out the oven!

  • Rentia Smal
    Reply

    My baking tip:

    Eggs are always part of baking – to check the freshness of eggs, put it in a bowl of water – if they sink, they are fresh. If they float and stand on one end, they are not.

  • Debbie H
    Reply

    Buy an oven thermometer to check that the temperature of your oven is correct, it seems that a lot of ovens are not 100% accurate and you may need to adjust your temperatures. My oven is 10 degrees too cold so I simply add 10 degrees every time I cook. And remember to preheat your oven when baking.

  • Aline
    Reply

    Whenever possible use self-raising flour instead of the baking powder/flour combo. You achieve better results!!!

  • esther naidoo
    Reply

    Read the recipe carefully before baking!

  • esther naidoo
    Reply

    ?Make Bigger Cakes From Mixes: add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder.

  • esther naidoo
    Reply

    Ingredients should always be at room temp unless the recipes asks otherwise!

  • esther naidoo
    Reply

    Do not overmix – do not overbake – follow the recipe to the TEE!

  • Zaahida
    Reply

    My top baking tip as someone who bakes to sell: always always follow the
    recipe to the letter – baking is a science. As long as you have the recipe
    from a reliable source you will have beautiful results! Happy baking 🙂

  • Melissa Lopes
    Reply

    My best baking advice: When using an overseas recipe, always remember to convert the ingredients and temperature, as the altitude affects the outcome! Also, don’t over beat any biscuit mixture, otherwise they will spread in the oven!

  • kristen
    Reply

    Bake with passion! and i find that using silicone bakeware brings the best out of your baking! 🙂

  • Sue
    Reply

    If muffin recipe calls for oil subsitute this with apple juice…really good and healthier.!!!

  • Rholdah
    Reply

    My best baking tip is to always use room temperature eggs, milk butter etc.. You’ll find that this makes a huge difference in the texture of whatever you bake!

  • KoekiesEnCream
    Reply

    When you bake a chocolate cake, use half cocoa & half real chocolate of the actual cocoa measurements – this makes for a real smooth chocolate taste!

  • Hestelle
    Reply

    Use buttermilk instead of milk when baking a chocolate cake – it’s simply delish!!

  • Heloise
    Reply

    When baking muffins or cupcakes, if you do n0t have enough dough for all the holes of the tray, add water to the empty ones so that the filled ones can fill evenly.

  • Nuraan Arieff
    Reply

    Always use fresh eggs, and use good trusted brand ingredients!

  • Carlien
    Reply

    My best baking tip would be – Don’t stress too much about the outcome! Nataniël once said: A cake is never a “flop” it only turns into a tart or dessert. 🙂

  • Zoie Segers
    Reply

    Tip: When piping icing and your icing gets abit thick, add a dash of milk and you good to go.

  • Kirsty
    Reply

    When baking a cake always go for a recipe that uses oil and not butter – your cake will be far more moist!

  • Zubaida
    Reply

    Baking tip: while sifting…hold the sift a little higher to get more air into your batter…resulting in a lighter cake!

  • Melissa Robert
    Reply

    When baking its best to heat your tray or pans for a few minutes before greasing them what ever your baking will raise even bigger when u do this.

  • Lindsay
    Reply

    I am a cupcake baker of note. The best way to properly bake anything without burning, whether it be cupcakes or biscuits, is to put a hollow tray underneath the baking tray to provide an airgap. This will allow the treats to cook properly until crisp without burning at the bottom!!

  • Lindsay
    Reply

    I am a cupcake baker of note. The best way to properly bake anything without burning, whether it be cupcakes or burning, is to put a hollow tray underneath the baking tray to provide an airgap. This will allow the treats to cook properly until crisp without burning at the bottom!!

  • Ruth
    Reply

    Sounds obvious I know – but my best tip is always read the recipe through carefully from beginning to end before you start!

  • Ferzana
    Reply

    to make buttermilk take 1 cup of whole (full fat milk) with 1 tablespoon of vinegar / lemon juice. let stand for 10 minutes.
    🙂

  • Pam Wood
    Reply

    Baking tip: when rolling out cookie dough or any pastry, place dough between flat silicone sheets (if you have)or on the shiny side of wax paper and place cling-wrap on top. You don’t need to use any flour so the dough remains moist and workable, and doesn’t stick to the counter or rolling pin! Changed my baking life 😉

  • Talieta Viljoen
    Reply

    Tip 1: Don’t have enough cookie sheets? No problem. Turn a baking pan upside down and drop the cookie dough on the bottom!

    Tip 2: Store cookies in a air tight container with a slice of bread. The moisture from bread keeps your cookies soft and fresh! Sometimes, your cookies are softer then before you put them in there!

    Tip 3: Having trouble with that brown sugar that you just discovered was super hard? All you have to do is, place the harden brown sugar in a microwave safe bowl and then next to it in a separate bowl full the other bowl with water, microwave for about 1 minute if your sugar is still hard, keep adding 30 seconds, check after each time, the water should moisten your brown sugar back to life!

    Tip 4: To keep molasses cookies soft, add a little cream cheese to the frosting. Not too much or the frosting will taste cheesy.

    Tip 5: Cookie Cutter Trouble? Dip the cookie cutter in slightly warm salad oil you get a much cleaner cut. Works well with the plastic cookie cutters.

    Tip 6: Never re-use hot cookie sheets. When you throw another batch of cookies on the sheet and back in the oven, this causes the next batch of cookies to burn on the bottom. Always cool sheets in between batches. Run cool water on the back on the cookie sheet, if your in a hurry.

    Tip 7: Cookies may be stored in airtight container in the freezer for up to 6 months!

    Tip 8: To prevent harden of your icing as your putting on your cakes or cookies, add a pinch of baking powder when making a powdered sugar icing and it will stay moist the whole time.

    Tip 9: Icing becoming too granular? Just add a tiny bit of salt to the sugar and that will fix that problem.

    Tip 10: Icing a many layer cake is much easier when you secure the layers by inserting a few dry sticks of spaghetti through them as you go. No more sliding before the icing sets.

    Tip 11: Powdered sugar sprinkled on top of each cake layer before frosting or filling prevents the filling from soaking through the cake.

    Tip 12: Don’t have any frosting at all? No problem. Just add a Big marshmallow to each cupcake 2 minutes before taking them out the oven!

  • Briar Harmer
    Reply

    After whisking your egg whites DON’T hit the bowl with your whisk – you’ll knock all the air out. Hit your whisk gently against the wrist of your other hand to knock any white left on the whisk into the bowl.

  • Patrizia Scherzer-Ward
    Reply

    Always half the sugar in any commercial recipe you follow first – then TASTE, TASTE, TASTE and only add more sugar if really needed. Most of the time you will find the dough sweet enough with half or three quarters of the sugar.

  • lindie
    Reply

    The best tip I ever got in regarts to baking-always put all your love in what your doing and everyone will taste it

  • Anne-Marie de Bruin
    Reply

    My tip for baking Red Velvet Cupcakes & scones. Use buttermilk instead of milk. The taste and moisture, is like, melting in your mouth!

  • Cath
    Reply

    My baking tip is to use buttermilk in recipes instead of cream for more healthy option! You still get that creamy texture without all that fat! 🙂

  • Yvonne
    Reply

    Always use ingredients at room temperature, specially eggs…
    and use never fail Tinglide to prepare your baking pans – no need for messy butter, oil or flour.

  • Gaynor
    Reply

    My best baking tip: always let your kiddies do the baking and watch the happiness on their faces <3

  • Tiffany
    Reply

    My Home Ecc teacher always told us that if your cake is stuck in the pan, or it looks like its going to crack or break while taking it out, you should just hold the cake tin over a flame for 5-8sec, and the cake comes out perfect …… tried and tested on many occasions 🙂 works great. Also dont forget to preheat your oven! Cook and bake with love in your heart and be spontaneous

  • Ryan Odendaal
    Reply

    This may seem obvious, but when baking don’t forget that pinch of salt!! I have come across a lot of cake and other flour based recipes that omit it…usually hand me downs ones and it can be disastrous!! You see, it’s the small things in life that count 🙂

  • Liza
    Reply

    My #1 tip – always bake with love. Makes the world of difference…

  • Katinka
    Reply

    My best kook wenk: ‘n Knippie sout, bietjie gedult en baie liefde vir kos. Andersins, ‘n bietjie vanilla by elke baksel. Niks lekkerder nie 🙂

  • joan
    Reply

    quality products is a must of course, and an easy foolproof recipy or ready mix is a must (especially to impress for that unexspected visit/ocasion) proper measuring tools and bowls to measure out the ingrediants before you even start mixing, that way you will see if you accidently forget an ingredient and you will be sure to have all the ingredients before you reach halfway through the mixing process

  • Farzanah
    Reply

    add one table spoon smooth peanut butter to a vanilla cake it gives the cake a rich nutty flavour…divine!!

  • Kershney Naidoo
    Reply

    Always add an extra dash of Love when baking!!

  • Hasmita
    Reply

    the easiest one that we mess up, make sure your butter and eggs are at room temperature!

  • Wendy
    Reply

    Need a fool-proof cupcake recipe? Simply weigh two eggs. Whatever the weight is of the 2 eggs (in grams) use the same quantity (grams) of castor sugar, flour and butter for a perfect batch of cupcakes 🙂

  • Janine Lee Govender
    Reply

    Always use the proper measuring cups/spoons,approximating equals a flop!
    Electric mixers are the way to go to achieve the best results.
    Ensure your windows and doors are closed while baking bread,I find the results improve when I do that.

  • Melissa Robert
    Reply

    When baking jumbo muffins always heat your muffins trays for a minutes in the oven then use spray and cook to grease your muffins will raise even bigger when that extra bit of heat.

  • Herbert
    Reply

    My Tip – ANYBODY can bake, and it’s such a fun thing to do for couples!

  • Leandri
    Reply

    Use wooden spoon margerine for baking and icing.. It tastes nice 😉

  • Yolandi
    Reply

    Before you start to mix anything, make sure you are well prepared with everything measured and in reach. This way you can enjoy baking instead of running because you haven’t prepared.

    Also, be patient and don’t open that oven door too early!

  • Konette
    Reply

    A little bit of lemon juice in any meat just enhances the flavour

  • Andrea
    Reply

    I am a lazy cook so like all the help I can get. When I use premixes I add my own twist and people love it. At easter I crumble easter eggs on the icing or add extra choc bits to a brownie. My other hint is when cooking I do two or three of the same at once. it means I also have treats to share with friends.

  • robin
    Reply

    Love Woollies and Love your Blog … {heart} us Back on Facebook and Twitter “The Rabbit and the Robin”

  • Marisa
    Reply

    Always bake your cheesecake in a waterbath, it will prevent cracks on the top and always use real butter in your recipes. Also if you’re wanting to cut out on fat and calories, substitute cream for plain low fat yoghurt (except if whipping is required)

  • Dezray Mason
    Reply

    my baking tip: invest in the correct baking equipment, and also to be flexible with all your recipes…. Remember that’s how you will accidentally fall across an amazing new yummy recipe! 🙂

  • Janine Lee Govender
    Reply

    Always use proper measuring tools,don’t leave it up 2ur own judgement!
    Electric mixer is the best for baking,mixing by hand just doesn’t measure up!
    When baking breads,ensure that ur windows n doors r closed,I find that the bread comes out better 🙂

  • Debbie Willis
    Reply

    Spray paper cookie cups with spray ‘n cook before adding mixture. Paper will come off easier and no cake will be left behind. Enjoy:)

  • Sandra Erasmus
    Reply

    Banking Tip: Always bake with love and from the heart!
    Don’t be afraid to have fun in the kitchen and try new things!

  • Pooveshini Moodley
    Reply

    I love baking and cooking, and am quite an avid cook. As much as baking is a science, feel free to imagine and be creative. Practice makes perfect.

  • Candice Sergeant
    Reply

    My Baking Tip: When making pancakes, use water instead of milk, and icing sugar instead of brown sugar, it makes the pancakes fluffier inside 😀

  • candice
    Reply

    Baking Tip: When baking Brownies leave in for couple minutes longer to get the crunchy hard outside.

  • Veena Govender
    Reply

    To lower fat and calories in your cake, replace half of the oil with applesauce or yogurt. This will add moisture without adding fat

  • Rene Real
    Reply

    I am not the world’s best baker, but I have learnt that I should first read the recipe properly before I start, secondly it is important to have a good scale and measuring cups and spoons, and thirdly weigh and measure ALL your ingredients and have it ready before you start baking.

  • Veena Govender
    Reply

    For crumb-free slices, run your knife under hot water and dry it before cutting into the cake

  • Annelize Jansen van Rensburg
    Reply

    My best baking tip has nothing to do with the baking itself, but I find my baking always tastes better if I am having fun whilst doing so! 🙂

  • Mariaan
    Reply

    My baking tip will be to take your time make sure you use fresh ingredients and enjoy the end result even more than the baking.

  • Rene Reak
    Reply

    I am not the world’s best baker, but I have learnt that I should first read the recipe properly before I start, secondly it is important to have a good scale and measuring cups and spoons, and thirdly weigh and measure ALL your ingredients and have it ready before you start baking.

  • Shayne
    Reply

    And i’ve tweeted 🙂

    • Raeesa Carrim
      Reply

      Best baking tip : always add a pinch of salt when working with chocolate, it brings out the flavour and intensity of the chocolate 🙂

  • Robyn Bartie
    Reply

    To test if eggs are okay, put them in a glass of water, if they sink they are good to use, if they float throw them away!

  • Jacqueline Edmiston
    Reply

    When preparing your bread dough. Forget the warm/tepid water. Use cool water to allow a slow activation of the yeast (rather than a fast one) and allow for a longer rising period (possibly over night). You’ll have a really light,well aired, melt in the mouth bread if you apply this tip.

  • Bianca Elema
    Reply

    My best baking tip is for the best cupcake frosting you will ever taste!
    1 cup Plain Cream cheese, mixed with the 500g icing sugar, and the magic ingredient is to add some-100ml cream,and lastly,the caramal treat tin.*and then your cocoa.this tastes amazing!*t

  • Sunaina Orrie Sheikh
    Reply

    Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.

    Tweeted : @Jass29
    Facebook : Sunaina Orrie Sheikh

  • Reply

    I love baking at all times,my favourite recipe is Apple Tart.The best tip when baking is to make sure the kitchen door is close so that u keep room it room tempreture;)

  • Nadia ally
    Reply

    I dont have a baking tip but loved reading everyones, i buy premixed stuff and just hope for teh best when trying to bake.

  • Jacqueline Edmiston
    Reply

    When making pavalova. Ensure that your all your utensils are very clean. As any sort of grease will prevent the optimal firmness and rising of your egg whites.

  • Shante' Wili
    Reply

    my baking tip-don’t be afraid to have fun in the kitchen and try new things or new cooking methods =)

  • Stephanie
    Reply

    Best Baking Tip: If you don’t like a certain ingredient, there are hundreds of healthy alternatives that you can use to make your baked item turn out just as delicious, as well as being nutritious 🙂

  • Shanaaz
    Reply

    Never.. Never ever bake when you’re really tired. You’ll be baking just for the sake of baking and no love will go into it. This is a sure way of having a cake flop!

  • Kim van Tonder
    Reply

    The best thing to do before starting to bake is to put the oven on of course. Then, pack all the ingredients needed out to ensure you don’t forget anything. Lastly, be confident, anything baked tastes better with a cup of confidence and lots of ove.

  • Mariska
    Reply

    Spend more time on decorating than on the actual baking. Remember you eat with your eyes, so if it looks gorgeous no one will mind a small lump or two. 🙂

  • Dagmar
    Reply

    Chocolate makes everything better 😉

  • Nicola Meyer
    Reply

    My tip is : buy an oven thermometer to check that your oven heats up to the correct temperature

  • sumaiya omar
    Reply

    My baking tip would be to remember that baking should be enjoyable! It should allow your heart and mind to relax, taking you back to your childhood, allowing you to remember the aromas coming from your Mom and Grans kitchens’

  • Alexandra Goldberg
    Reply

    For ganache, warm the cream in the microwave until just boiling. Remove and add the chopped chocolate which will melt like a dream. Best way to do ganache!

  • sumaiya omar
    Reply

    My baking tip would be to remember that baking should be enjoyable! It should allow your heat and mind to relax, taking you back to your childhood, allowing you to remember the aromas coming from your Mom and Grans kitchens’

  • tasveera
    Reply

    Always stick to the recipe, use tons of spray and cook so the cake never sticks and enjoy the baking to its utmost!

  • Kerry-Lee
    Reply

    Add a little bit of mayo to your cake batter, this will help to keep the cake moist. 🙂

  • Linda Nortje
    Reply

    I always cut out a piece of baking paper, and after spraying my baking loaf pans and cake pans, line the bottoms with these. Never had a bread or cake stick to bottom again, which usually results in one loosing a chunk from the bottom. Simple, but true!
    Linda

  • Chantell van den Blink
    Reply

    Always use eggs at room teperature.

  • Angeleque Crous
    Reply

    Properly store ingredients and use the highest quality and freshest ones!!!

  • Ayesha
    Reply

    my best baking tip will be to measure all ingredients and all will turn out awesome.

  • sumaiya omar
    Reply

    Just remember that baking should be fun, something to relax your heart and mind, allowing you to reminisce about your favourite cakes and cookies from your childhood and the aromas from your Grans kitchen!

  • Mariska
    Reply

    Always use the best ingredients you can afford, invest in good quality baking utensils, don’t rush it, be patient and follow the recipe to the letter.

  • Leana
    Reply

    All ovens are not equal… know your oven to get the best results.

  • Helen
    Reply

    Save your separated egg yolks, or egg whites, and freeze them in ice cube trays, the put them on a plastic packet in the freezer. Instant access!
    TFS this great giveaway!
    Helen — Firenze Cards

  • marky mark
    Reply

    always triple check your quantities for your ingredients and make sure you’ve added all the ingredients.

  • Sara Giebelmann
    Reply

    An digital scale is a must but Any baking flop is fixed with custard.

  • Vash
    Reply

    Woolies bran muffins per-mix is absolutely divine, but instead of the plain boring raisins, i mix in the breakfast mix slightly chopped, makes a wonderful tasty different

  • Ronelle
    Reply

    When baking a cake/bread etc make sure not to open the oven until what ever you’re baking is done. (Prevention against flopping) .

  • Kelly
    Reply

    Always always always follow the recipe!! Baking is like chemistry, it needs to be a precise art, but always try and put some heart into it to!

  • Pamela
    Reply

    The best tip I received was to measure everything out before hand and line it up next to each other, so dry stuff next to dry stuff etc. That way you will know which comes next and put it in the correct place.

    (Liked on FB and shared on Twitter)

  • Leila Abdool Gafoor
    Reply

    Always bake with your soul and with love. Anything with love takes unbelievable!

  • Suphiya Hersie
    Reply

    Prevent sharp edges on muffins, cookies or quick breads by greasing the muffin cups/pans only on the bottom &halfway up the sides so the batter is higher than the grease line. 🙂

  • Lynn Stock
    Reply

    Never rush, take your time, put in love and care and you’ll taste the results!! Happy baking.

  • Bee
    Reply

    My baking tip would be “bake and share, bake and share”. Then you get to bake more (yay) and you have happy friends, families, neighbours, random people in the street (double yay).

  • Gregg
    Reply

    Even though baking is about passion, one should not be too generous or stingy when measuring out ingredients. Guess work is for politicians and magicians so make sure to use the exact measurements. Also use proper measuring spoons instead of eating utensils.

  • Nicole
    Reply

    use metal measuring cups for dry ingredients and a glass measuring cup for liquid ingredients

  • Andrea van der Kuil
    Reply

    This tip is for all those porridge brains out there:
    Concentrate! Try to have all your ingredients ready before hand and in a row. Read carefully so that you don’t mix up quantities and ingredients. When you have finished adding one ingredient put it to one side separate to all the ingredients you have not yet added so you don’t forget anything or accidently add the same ingredients twice!

  • Naidene Cooper
    Reply

    Use a baking kit as a base and spice it from there! Its really a never fail way! 🙂

  • Kirsten
    Reply

    My best baking tip: Follow the recipe!
    (This is my biggest challenge – I improvise or take short cuts and end up making a mess up… …baking’s far trickier than cooking for people like me who can’t follow instructions!)

  • Rene Groyer
    Reply

    Always get your kids to help with the baking.Its great fun and they also learn to make all the goodies.Invest in a kitchen blowtorch for making brulee.Its a lot of fun caramelizing the sugar.I have shared the competition on twitter @ReneGroyer and facebook

  • June Garwood
    Reply

    I always use the Woolworths mixes when I make cupcakes – it gives me more time to decorate them.

  • SSaamiya Ahmed
    Reply

    When baking cakes with oil in, I don’t use the. Thermofan as the cakes doesn’t come out as moist as when baked without the fan 🙂

  • Rebecca Jackman
    Reply

    My baking tip: Don’t be afraid to try new recipes. Even if you fail, you will learn something new from every mistake.

  • Kim Muller
    Reply

    Always enjoy yourself. And try your best to follow the recipe. Also, make sure you have all the ingredients before you start baking. I have been caught without one or two ingredients while I was halfway through a recipe 🙂

    Liked, and shared on Twitter and Facebook!

    • Kim Muller
      Reply

      Sorry for the double post. Didn’t see it went through and I resent it… OOPS!

  • Ilana Gossmann
    Reply

    Read the recipe properly. Place your mixing bowl into the freezer before whipping cream, this makes it whip quicker.

  • Zara
    Reply

    I always undercook my cupcakes, that way they come out super light and fluffy!

  • HANIM JENSEN
    Reply

    If your recipe requires buttermilk and you don’t have on hand, you can simply try this substitution: Place one tablespoon of lemon juice or white vinegar in man empty one cup measuring cup, fill with milk to one cup, let stand for 5 minutes then use in any cake recipe that calls for buttermilk!

  • Ilhaam
    Reply

    Always enjoy yourself when baking and nothing will go a flop

  • Stefan
    Reply

    My baking tip is always use te exact amount of ingredients and electronic machines make cooking so much easier.

  • chelsea
    Reply

    Always use Wooworths premixes, life is too short for baking from scratch!!! 😉

  • Wendy
    Reply

    Always use the the best quality ingredients you are able to afford.

  • Kim Muller
    Reply

    My baking tip would be to always have fun. Don’t overthink things and follow the recipe as best you can. Also, make sure you have all the ingredients necessary before you start. I’ve been caught without one or two ingredients while halfway through a recipe :).

    Liked, and shared on Twitter and Facebook!

  • Tiane Koekemoer
    Reply

    My best baking tip is when baking a cake to put the pan down hard so all the air bubbles can pop. Do it in a circle-this helps that the cake comes out even. Ooh and with Woolies chocolate brownies-I ad Lindt 70% dark chocolate inside and then I melt some chocolate and drizzle it over!

  • Milyska Grove
    Reply

    Use a proper mixer , don’t mix the ingredients by hand. An electric mixer just works magic … The way batter is mixed will determine how the end product comes out.

  • Shayne
    Reply

    Always make sure your products are at room temperature and sieve, sieve, sieve!

    Thanks for the opportunity to win.

    Have liked and shared on FB 🙂

  • Franca Surendorff
    Reply

    When making cake pops, always cover the whole cake pop with the chocolate.

  • Monique Mc Millan
    Reply

    If you put a knife down the centre of the cupcake and it comes out clean, the cupcake is ready, if it has batter on its not

  • farzana
    Reply

    I do not compromise on ingredients.
    Cremora and margarine are an absolutely no-no.
    I make sure to use Real butter, eggs, cream and good quality chocolate (70% cocoa) – organic if possible.

  • Eileen
    Reply

    Don’t discount handed down recipes that come from Mom or Granny – some of my favourite and easiest recipes have been handed down.

  • Ann
    Reply

    My best baking tip would be to experiment as much as possible. My daughter makes oreo cupcakes by experimenting. Don’t be shy…Bake! 🙂

  • Melanie Burger
    Reply

    When making lemon curd, add the eggs to the mixture before gently heating. That way you will avoid a clumpy mixture.

  • Lucinda
    Reply

    The ultimate way to prevent baking from sticking to your pan. Spray with spray ‘n cook and dust with a little flour.

  • Hazel
    Reply

    Don’t only rely on the recipe’s baking times – use your senses and get to know when your baking is just right. It takes practice!

  • Bronwen Beytell
    Reply

    My baking tip is to get decent measuring tools

  • Samantha
    Reply

    Sprinkle a tiny pinch of salt when baking chocolate cake/cupcakes before baking and watch the flavours explode.

  • BELINDA HIGHAM
    Reply

    MY TIPS FOR BAKING.
    1. ALWAYS FOLD YOUR MUFFIN OR SCONE MIX’S WITH A KNIFE OR SPACHELOR IT LEAVES MORE AIR IN FOR MORE RISING.
    2. YOU CAN REPLACE AN EGG FOR 50ML OF WHITE VINEGAR.
    3. YOU CAN REPLACE LRG APPLE BABY PURITY FOR OIL OR BUTTER.

  • Cindy Jacobs
    Reply

    Use fresh ingredients, don’t take shortcuts…stick to the ingredients and methods….they are there for a reason!

  • Nicole Sweet
    Reply

    Im always looking for the easiest way to make delicious baked goodies, so I usually use ready made mixes and just add in my own extra’s to make it super delicious. Like if I am making chocolate brownies, I’ll always add crushed smarties to the top. This always makes it more fun for my kids to eat

  • 6arzeenat
    Reply

    To minimise waste when drizzling jam over tarts use a bank packet and make a tiny hole in the corner to use as a nozzle

  • Delanie
    Reply

    It always good to use fresh ingredients when you are baking. I always ensure that I bake enough, when I’m busy, because at the end it is the same effort whether you bake one cake or two, twelve muffins or 24. There is always people in my family who would like more!!

  • Wilma
    Reply

    Wees geduldig wanneer jy bak – en doen die tong tippie toets, njam njam

  • Claire
    Reply

    A true amazing baker never reveals her secrect recepie and is always humble about her goodies!! and ofcourse Woolies ingredients are key!! 😉

  • Camilla
    Reply

    My tip: Never replace butter or margarine with a spread. Spreads contain less fat and more water, so they will not perform like butter or margarine in baking.

  • Caryn Step
    Reply

    Always make sure you measure your ingrediants as per the recipe!

  • Caro
    Reply

    Other than using only good quality ingredients, the best thing to remember about baking is to make sure that you have some hungry friends, ready with tea in hand, to help you eat the finished goods!

  • Janeil
    Reply

    Invest in the Kenwood triblender mixing set with all the attachments. We bought it for my mom who is an avid baker after hours, and its the best thing she has in her kitchen. It has made life a lot easier!

  • Bobbee
    Reply

    Baking is an art and a science, so take your time and learn all the methods. They are wonderfully rewarded.

  • Laura
    Reply

    My best baking tip: never trust reported baking times. No two ovens are the same. Your baked goods are usually ready to take out of the oven when you can start to smell that delicious “baking” smell in your kitchen! And always use the best quality ingredients and equipment (eg baking trays/pans) that you can afford.

  • Erika Smit
    Reply

    Read the recipe thoroughly beforehand & ensure you have all the ingredients before getting started!

  • Candace van Rensburg
    Reply

    If you sprinkle the base of your tart / pie with a mixture of castor sugar and flour, before adding your filling, it prevents the base from going soggy!

  • laurence
    Reply

    no matter how accurate the quantities are, oven temperature will make it or flop it 🙂

  • Tessa Tuttle
    Reply

    1 – Always use butter, not marg or spread, always!
    2 – Never open the oven before 60% of the cooking time has passed, the changing in heat will likely ruin the ‘rising’ process

  • Katarina Strydom
    Reply

    Well best tips,hmmmmm few of my tips are already mentioned so i have to go with GET ORGANIZED! i believe getting organzied before baking saves time, keeps you insane(especialy if you have running toddler around:) And it makes sure that you dont forget to add any of the ingredients:)Happy baking:)

  • Kym Turner
    Reply

    Make a “well” in the centre of your cake batter before placing it in the oven – your cake will rise evenly.

  • Deirdre Venter
    Reply

    Baking tip: When having to cream butter & sugar, place your dish your beating in, into a slightly bigger bowl with some HOT water. Helps make the butter soften quicker & makes the creamed butter with sugar fluffier/lighter. Also quicker.

  • rifqah
    Reply

    My best baking tip:

    Always mix ingredients thoroughly & don’t rush… when you rush baking and do it with haste, things go wrong!

  • Anthony Brandt
    Reply

    Rule of thumb, always add hot ingredients to cold ingredients, wet to dry!

    Make sure not to forget what you’re baking in the oven…

    Enjoy

  • Christelle
    Reply

    Best baking tip: Have fun! No matter the outcome 😉
    On a more “serious” note – let the Kenwood Chef do all the mixing!

  • Wendy
    Reply

    When making jam tarts, drop jam in a little four to prevent it from boiling out of the pastry whilst baking.
    Always pre-heat your oven.

  • Amy Saville
    Reply

    When I was younger I had the fortune of spending a lot of time baking with my grandmother 🙂 my best tip is: once you’ve poured your baking mixture into individual cups, stir them with a toothpick! It gets rid of air bubbles, making sure your cupcakes are simply delist 🙂

  • sinovuyo
    Reply

    My tip: when baking a cake, never skip the preheat the oven step.

  • depashni marie
    Reply

    always sift the flour at least twice ,and just have fun baking,its one of the most relaxing things to do…oh and its also one of the tastiest….lol

  • Steph Nel
    Reply

    Spray n cook on your baking utensils helps to remove all ingredients and the batter from your beater spatula spoons cups etc. it is especial effective in getting syrup and honey and other sticky liquids off the spoon and into the bowl.

  • Ankia
    Reply

    I love baking, so if you want to try something new
    Add strawberries, bluberries and pecan nuts to you muffin mix
    It is so great

  • Teresa Goddard
    Reply

    Follow the recipe when baking, but don’t be rigid and dull. Listen to your intuition and add when it doesn’t say so! You might just get more than you hoped for – AND enjoy it!

  • Yvonne
    Reply

    Do not use spreads to replace butter, margarine or shortening one for one in a recipe. Spreads contain less fat and more water, so they will not perform like butter or margarine.

  • Anri
    Reply

    My baking tip is a secret ingredient I use in everything I bake…LOVE. Enjoy every moment from the measuring of the ingredients, whisking, beating, tasting, enjoying the lovely aromas that fills the air during baking, decorating, and to top it all off: taking a bite of the completed product.

  • Ella Slatter
    Reply

    Don’t be afraid to try a new recipe…half the fun is in the mystery of the end result!
    And share the baking experience…my two 2.5 year olds love to bake with mommy!

  • Anele
    Reply

    Always cook with love! Never think baking will help cure a bad mood. If you don’t enjoy making it, it won’t be as good to eat.

  • Melanie
    Reply

    Just enjoy what ever you are baking!

  • DEBBIE
    Reply

    Always bake with Love and you will get Loved in return!

  • Liza-Mari
    Reply

    Have your cake and eat it!!

    1)An electronic blender is the best invention ever!
    2)Too keep cake flour “fresh” for longer, keep it in the freezer..
    3)Add onion, cheese, ham, parsley, salt to vanilla muffin mixture to make savoury muffins! yummmm

  • Alexandra Pringle
    Reply

    Tip 1: When incorperating whipped egg whites into a cake mixture fold them in gently by hand using a large metal spoon. add one third of the egg white first to loosen the batter before folding in the rest. Don’t use an electric mixer for this.
    Tip 2: Don’t over beat a mixture once you have added the flower as this will develop the glutin in the flour and make the mixture rubbery.
    Tip 3: Most Important – Bake with Love!!!

  • Tiffany Wise
    Reply

    Be creative and experiment with different ideas! I find the best creations come from adding a bit of individuality, whether it be adjusting ingredients or just making pretty decorations to top your creation off. Enjoy yourself! 🙂

  • mashuda
    Reply

    my best tip…oiling your tray or baking pan, well so u km=now that u wont have a sticky surprise once your baking experiment exists the oven:)))

  • Lana Hung
    Reply

    When rolling out shortcrust pastry, put it between two sheets of greaseproof paper, that way when you have to pick it up to chill it or put into your pie dish, there is support under it. Just peel away the top sheet, flip it over onto the dish and peel away the second layer, easy!

  • shamielah
    Reply

    Always bake when you are relaxed, stress influences the quality of your baking

  • Yolandi van Wyk
    Reply

    The top baking tip I have is to make sure your ingredients are fresh. Nothing like baking a cake and the baking powder is expired. I love baking and so does my husband.

  • Chadelain
    Reply

    Always prepare everything with love

  • anna marjoribanks
    Reply

    My tip: When making banana bread always put 2 extra bananas in but microwave them beforehand out of their skins so they become intense and extra mushy, this makes for the best moist banana bread ever!

  • Dashree
    Reply

    Brush your pastry with egg white before baking it to prevent it from going soggy

  • Tamerin
    Reply

    Know the rules so you can break them to make recipes your own 🙂 that way you’ll have a repertoire of fail proof recipes that friends & family love as well as the will to continue learning, experimenting and pushing boundaries. Baking is science and play! 😀

  • Adele Langley
    Reply

    Measure, Measure, Measure. But also follow your own instinct. Add a dash here or try adding something new to a old favourite. You will be surprised what a difference it can make.

  • Sindisiwe Mbuthuma
    Reply

    When baking a cake,a beaten egg added slowly to batter prevents the batter from becoming TOO stiff. P.S. This would be a perfect birthday present for the biggest woolworths fan.From the fresh vegetables, the bakery goodies(almond croissants)the buffet at the Woolies cafe, delicious panini bread,fresh orange juice and quality meat and seafood.Woolies you are the best!

  • Sandy
    Reply

    Bake when there are no disturbances or interupptions, the end result will turn out much better as you are concentrating on your recipe!

  • Anneri
    Reply

    Baking tip: Always bake early in the morning, you will be more relaxed and youre baked goods will make you feel specail and happy the entire day.

  • Jolinda
    Reply

    Get to know your oven, test the real temperature it reaches and adjust accordingly.

  • Bonita de Klerk
    Reply

    When a recipe calls for wax wrap rather use BAKING PAPER, this stuff is magic! NO grease or flour needed just put the paper in and NOTHING sticks!

  • Tatum
    Reply

    electric hand mixers are by far alot better for certain batters than “manual labour” however when the recipe says do not over mix put your electric mixer on low and just use it for a few seconds. There is technology, use it!

  • Janine Lombard
    Reply

    ENJOY YOURSELF!!! Its meant to be loads of fun, and you can ALWAYS tweak a recipe to your liking! Create new recipes, try out new ideas and enjoy your end result!!

  • sarah
    Reply

    My favourite baking tip… Add a tablespoon of salad oil to cake mix, this keeps the mix moist and less crumbly.

  • Calvyn
    Reply

    I don’t bake with Eggs, so I use about 1/4 ts of baking soda & 1 ts of white spirit vinegar to substitute each eg.

  • mark hammond
    Reply

    My best baking tip is follow the recipe and always keep in mind who you’re baking for, a little bit of love goes a long way (as my mum always said!)

  • Wendy
    Reply

    Don’t be scared of improvising and adding your own touches to your baking.

  • Sandra February
    Reply

    My best baking tip is to never be afraid of experimenting 🙂

  • Kelly Sweet
    Reply

    always heed recipe instructions carefully

  • Louisa Steyl (@Lousteyl)
    Reply

    My tip: Make sure your siblings aren’t at home. As one of four children, I’ve learnt it’s impossible to bake with two teenage boys around. By the time I’ve turned around from closing the oven, what ever I’ve baked has usually dissappeared off the kitchen counter.

  • Amy Leibbrandt
    Reply

    Always use high quality products when baking…especially chocolate. Using brands like Lindt etc can make the world of difference to your dishes. YUM! 🙂

  • Deserise Viljoen
    Reply

    Do as the recipe say…

  • Angelique
    Reply

    Always mix your cake mixture in a stainless stell bowl, tilt it halfway sideways in your arms (like your granny used to do) and take your wisk and mix mix mix, it gives your mixture more air which means volume and you will have a very light fluffy cake 🙂

    your welcome hehe 😉

  • Kaajal
    Reply

    To make the perfect scones without having them to twist while baking, make you scone dough and chill in the fridge for about 15mins, remove place on floured board and dust your cutter in flour, press down and lift {no twisting required} this way your scone will rise up and not twist around whilst baking.

  • Mira
    Reply

    Always take out your butter to soften from the night before 🙂 makes it easier on the hands

  • Dawn Wallenkamp
    Reply

    My best baking tip is to always measure the EXACT amount of ingredients, so don’t guess, your baking might be a flop then

  • Amy
    Reply

    when baking cupcakes, if you take them out after 5mins of being in the oven and drop a little square of chocolate into batter, once done you will have a soft chocolate center.

  • Candice
    Reply

    Patience and being very gentle and treating it with love and care

  • Ceara Pringle
    Reply

    My best baking tip is the most obvious, yet the most overlooked- ALWAYS follow the recipe!!!

  • Maritza Theron
    Reply

    I always add extra butter or oil to any cake recipe, no matter what the recipe says, for a soft and moist cake.

  • Lauren Kruger
    Reply

    Use eggs at room temperature.

  • Leandi van der Westhuizen
    Reply

    The most important thing of baking, is to have fun! That way, even if you bake a flop, you still had fun doing it. 😉
    On a more serious note: don’t buy canned apples for apple recipes, buy fresh apples and prepare them yourself. 🙂

  • Maria Meyer
    Reply

    Invest in a Gas stove and oven combo – Saves on the electricity bill and I find that all me recipes just bake a whole lot nicer, bigger and better than the conventional oven

  • Noorenn Agherdien
    Reply

    My baking tip: Take that extra time, effort and care when baking and enjoy what you do. Its always noticed in the finally product. They say use timers but I prefer checking my delights regularly knowing that they will come out as most as possible.

  • Tanya Jackson/Charis kb
    Reply

    Always make sure ur dry indgrediants are well sifted before mixing in ur wet ones!

  • Melody
    Reply

    Properly Pre-Heat Your Oven!!!

  • Angela
    Reply

    Always add an extra bit of oil for cakes or muffins- it helps them get that moist texture we are always after 🙂

  • Gaynor Paynter
    Reply

    Add an extra dab here or there to make the recipe your own.

  • Chantal Roos
    Reply

    My tip: When I heat up my oil in a pan, I add a dab of butter to the oil to monitor the heat. When the butter has melted, I’ll add my ingredients to the pan.

  • Liz Williams
    Reply

    Always have a sink of hot soapy water so you can have a clear and clean kitchen in no time

  • suzana manata
    Reply

    I love baking milk tarts and when it is for that extra special occasion i use real butter instead of margarine and half milk half cream instead of just milk 🙂

  • Briget
    Reply

    Tip:
    Use some of your dry cake mix instead of plain flour to line your baking pan to prevent sticking.
    No white residue and works like a CHARM!

    FB page liked and tweeted via @becausei 🙂

  • Marlene van der Colf
    Reply

    I think my baking skills could be considered ‘child-like’, as I normally go with premixes that are quick and easy. I look for anything that gives great results and looks like I spent hours making it. So I guess my best baking tip, would be go with a premix with clear instructions and one that promises you an outcome that makes you look like the hero! 🙂

  • Maritza Theron
    Reply

    I always sieve my dry ingredients TWICE, no matter what the recipe says, for a fluffy and light cake.

  • Fem
    Reply

    I have found that if I sieve my dry ingredients twice, my cupcakes and cakes come out lighter and just “melt” in the mouth.

  • Alison
    Reply

    Beat butter and sugar for AT LEAST 3mins! Light, white and fluffy your cake will be!! FABULICIOUS!!!! 🙂

  • Klasie
    Reply

    When making fudge, just put in a few drops of vinegar and it it will break the strong stweetness and also gives you a very nice taste, try it

  • Sariksha Ramlall
    Reply

    Always bake with love and from the heart 🙂

  • Karen Sanders
    Reply

    Always sift your flour …. I sift all my dry ingredients, take that extra moment for superior results!

  • Ally_R
    Reply

    Please remember to copy and paste the above into your Facebook or Twitter as otherwise your entry will not be logged.

    Alida.

  • fatima
    Reply

    your milk eggs and butter should be at room temperature.

  • Disanette van Eeden
    Reply

    My best baking tip : Always use cook and spray no matter what you are baking … make sure temperatures are right and keep a constant eye on your creation 🙂

  • Ann
    Reply

    When greasing and flouring your baking tins when making a chocolate cake use cocoa for dusting instead of flour then you won’t get white marks on your cakes. I also add 1/2 tsp bicarb to the chocolate cakes to make them that lovely dark colour.

  • Michelle Malan
    Reply

    Since I am gluten-intolerant I’ve had to find alternative ways to feed my baked goods addiction. Luckily, there are amazing pre-blended gluten-free flours available that can be substituted 1-for-1 in my favourite recipes, and I love experimenting in my baking.

    • Krissi
      Reply

      Hi Michelle.
      I am also gluten intolerant, but I am battling to find places that cater to my needs. Pretty much everything has gluten in :/ Have you by anychance found gluten-free bread that is ready made? and where do you get the flour? Dischem?
      Many Thanks:)

      • Michelle Malan
        Reply

        Hi Chrissi. I find most of what I need at Dischem. The trouble with ready-made gluten free bread is that it normally tastes pretty bad and costs quite a lot. My favourite solution is the Crusty 4-flour bread premix from Nature’s Choice available at Dischem. It’s high fibre and delicious, and not at all solid and grainy like most gluten free breads, although it does take an hour to bake. More info is available here: http://www.natureschoice.co.za/gluten-free-products/gluten-free-bread-mix/crusty-4-flour-bread-mix/.

        Good luck!

        • Ash
          Reply

          Hi Michelle and Krissi, I am not gluten intolerant, but the rest of my family is, so I have to cook and bake accordingly. It is good to know that most of Ina Paarmans’ products do not contain gluten, just check the back to make double sure. Her chocolate mousse and lemon cheesecake is glutenfree. I made the cheesecake on Saturday with the pie crust made from the Nature’s Choice range and it was delicious. All of Nomu’s products are also glutenfree.

  • Tami Magnin
    Reply

    Use your common sense when baking. You will not get a light, fluffy cake if the batter is thick and heavy. Sometimes an extra dash of milk goes a long way in light and airy cakes

  • Aliza Naude
    Reply

    My baking tip: invest in a electronic kitchen scale. It is super convenient and my baked results are much better!

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