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Wondering why your cakes aren’t turning out?

Wondering why they rise then fall?

Wondering why they never rise?

These are just a view questions we’ve all had. We’ve all been there, leaning against the counter thinking just why can’t I make cakes? Trust me, out of everybody I’ve most definitely been there. For so many years I was always wondering why they’ve stopped rising, why my cupcakes have NEVER risen and why they can be dense etc.

That’s where I stand in and give you 10 habits you need to perfect the perfect bakes.

Become Unstuck

1. Check your baking powder is within the expiry- I’ve had this problem recently!

2. Make sure your oven is fully heated before putting cakes into the oven.

3. Buy an oven thermometer! This was a small purchase of mine not long ago and its unbelievable how off an oven temperature can be.

4. Make sure you cook your bake enough – don’t undercook or overcook.

5. Having the oven too hot can cause the cakes to fall.

6. Measure all ingredients absolutely accurately. For example, too much baking powder can cause it to fall and too much xantham gum can make it too firm and dense.

7. Don’t overfill the cupcake liners- this can cause dipped cupcakes. I fill mine about 3/4 full.

8. Don’t overbeat the mixture! This can cause flat, dense cakes as well.

9. Make sure all your ingredients are at room temperature, this can effect the baking result.

10. Be gentle folding in. Don’t do it too much, you want to fold it until it just ‘flops’ onto the mixture and not stirred too much.

So let me know if any of these habits has helped you become unstuck! And remember, baking can take time and practice to become a bake off star so don’t feel disheartened if things haven’t gone according to plan. (Yes I am very guilty of this in the past).

Thanks for reading my post and as usual, feel free to comment with any questions!

Fancy giving it a go? Whether it’s my White Chocolate and Blackberry Cupcakes, my Victoria Sponge recipe or my Lemon Drizzle, using this success list you’ll be on your way to being your very own bake off champion!

Find this blog helpful?

The post How I made the perfect cake! appeared first on Welcome to Rockhoppers Kitchen!.

These alternative flours to gluten free plain /self raising sometimes come in handy when you desire a certain consistency, texture or simply for a change in flours.

Types of flours

Many of these flours are widely available in supermarkets and online. So what to chose? Each flour has different benefits and qualities it adds to baking so they’re not the kind of ones you can guess with. When using them they have have certain combinations to make a delicious bake. They often have different densities, flavours and amount of starch and whole grains in. Don’t let that put you off though, trust me!

White rice flour-

It has a very neutral taste and goes well with delicate favours such as lemon and vanilla. I personally use this in pancakes, batters and madeira cake.

Teff flour-

This is high in carbohydrates and calcium. Ivory teff is slightly sweet tasting and brown teff is rich and malty. It pairs well with spices, honey and coffee.

Tapioca flour-

This is extracted from the cassava root and is good for batters, as a thickening agent or paired well with other flours. It isn’t any different to tapioca starch, it just gets called a different name by some. This can also often be substituted for cornflour.

Sweet rice flour-

It isn’t the same as white rice flour and is actually quite different. You can’t substitute white rice flour for sweet rice flour either as they have different roles. It has a high starch content and again can be used for moist cakes, pancakes and batters.

Nut and almond flours-

These add moisture to cakes and have quite a dense texture. Great in things like Bakewell cake, lemon drizzle and biscuits.

Coconut flour-

This is a rather dense flour and needs a lot of moisture in bakes so you need very little of it. As with most alternative flours you pair it with others such as tapioca or almond flour.

To sum up

So the main things to remember is they are often better paired with each other and that you have to look out for the different densities and textures complimenting each other, it’s a definetely a good idea to stick to a recipe as well!

Feel free to comment below! I will do my best to be of service if you have any questions!

The post Alternative flours and their uses appeared first on Welcome to Rockhoppers Kitchen!.