Cake- and pastry-making are two of life’s great pleasures – but if your sponges are always wafer thin and your pastry like rock, you’re really missing out!
Learn how to make the lightest pastry and cakes, as well as techniques for Christmas and the technical stuff like lining tins.
Shortcrust pastry is another of those cookery techniques that is very useful to know and get right: just think of all those tarts, desserts and quiches you'll be able to make!
Traditionalists will love this particular technique: get it right and you can go to town on those wonderful wintry puddings, savoury and sweet.
There's absolutely no point in baking an exquisite cake to then leave it to go stale because you haven't stored it properly. Here, Delia debates the value of tins, plastic and other methods.
Baking is a wonderful way of showing how much you appreciate family and friends - everyone loves a just-out-of-the-oven cake or a batch of newly baked biscuits. So if you're a beginner, allow Delia to show you the ropes - you'll never look back!
From sinking sponges to burnt edges and cakes that won't cook evenly, Delia offers advice and solutions.
Because Christmas cakes need time to mature, it's important to store them correctly so they stay moist. Here Delia tells you how.
This is one of the subjects most often raised in our forums, so if you're wondering how to make a gallon out of pint pot (as it were) here are the answers.
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