FIVE confectionery FAQs

We think it''s pretty safe to say that everyone must have got stuck while making a dessert. Whether it''s a crumbled sponge cake, flat biscuits, or running out of a vital ingredient right before the moment. No problem, we''re here to answer what we think are the five most common questions that are bound to come up when you''re creating a dessert.

1. What is the difference between types of flour?

Quickly: they differ mainly in their protein content, which affects the final texture of the dessert you are making. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don''t have cake flour, you can substitute it with sifted all-purpose flour and two tablespoons of cornstarch. Bread flour has 12-14 % protein; the high protein content makes the bread rise and gives it shape and structure.

2. Can I substitute oil for butter in the recipe? How much should I use?

We recommend using whichever type of fat is called for in a particular recipe, as each has different properties, and butter in particular gives a great taste. Using liquid oil instead of butter will also affect the final texture of the dessert.

3. Why does my sponge cake crumble?

This can be caused by several different factors. The first thing to check is the temperature of the oven. The wrong temperature can cause the cake sponge to rise too much and collapse as it cools. The second thing is to make sure that the sponge cake is baked well. To check this, use a skewer or a thin knife inserted into the centre of the pastry. If the stick is dry, the sponge cake is baked. If it is not dry and the sponge mixture is runny, the sponge is under-baked and you are unfortunately on the way to collapsing the sponge.

4. Why are my biscuits always flat?

There are quite a few reasons why your biscuits are always flat. It could be that you have used butter that is too warm. Try refrigerating the dough for at least 30 minutes before baking. Baking powder and baking soda no longer have a good shelf life and therefore do not work as a leavening agent. It can also be affected by too low a temperature in the oven. If you grease the baking tray in which you will bake the biscuits too much, the dough may be too greasy and will not rise. Instead of butter, we suggest using baking paper or silicone moulds.

5. The recipe calls for buttermilk, but I don''t have buttermilk at home. Can I make my own?

Of course! To make the buttermilk, mix 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid to the 250 ml line in the measuring cup. Leave to stand for 5 minutes, then use as much as the recipe calls for.