Back To Basics :: Kitchen Tips and Tricks #1

[cakecrumbs]

One of my favourite things about food blogs on the internet is getting exposure to all new dishes and ideas: it's lovely seeing everyone elses creations. But as united as the interwebs makes us, we're still divided by a common language. Ingredients have different names, measurements can mean different things, terminology can sound foreign. So I'm

Comments

[everstone]

[cakecrumbs]

Haha, I am not that organised! I spend the entire time running back and forth to the cupboards. Even the dog knows not to come into the kitchen when I'm cooking!

I think it really depends on the cake mix as to how much it will spoil (and how much you care about it rising evenly, etc). For instance, if it has baking powder (rather than bicarb) it can sit - it won't begin to react until heat is added. But I find it's much easier to get into the habit of always doing it, rather than trying to work out at the time what's appropriate.

P.S. I love your icon!

[everstone]