Being a good baker is all about having a trustworthy recipe, but most of all about being precise. 

Always use a scale.  

Weighing out ingredients, rather than using cup measures, is the best way to keep ingredients precise. It also helps deliver a consistent bake.  

Use room temperature ingredients  

(unless otherwise stated in a recipe). Ingredients such as butter, eggs and milk will form a better emulsion so that baked goods rise evenly when they hit the oven.  

Read a recipe twice, thoroughly!  

You don’t want to realise mid-way through that you have an ingredient missing or the mixture might have required some resting before baking. 

Preheat your oven.  

For a fan-based oven, drop the temperature by 20°C.   

Make sure to use the correct size and shape  

of the baking vessel (cake tin or sheet tray).  

Always grease your cake tins  

and baking trays beforehand. You can also line it with baking paper or brush with melted butter and dust with some flour.  

Place goods in the middle of your oven  

unless the recipe states otherwise. Baking times are also just a guideline as each oven differs. Note: bake cakes for at least 20 minutes before opening the oven. Anytime sooner and the centre will fall in.  

Sieve dry ingredients  

(flour, icing sugar, cocoa powder etc.) to get rid of any lumps before mixing into a batter or dough.  

Words by: Gail Damon
Photographs: Fresh Living Magazine, Shutterstock