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  • Q: I’m using a big MILKMAID tin (510g). How do I adjust the ingredients on the recipe?

    A: Increase the quantities by 1/3rd. 1 small MILKMAID tin holds 390g sweetened condensed milk.

  • Q: Can I substitute oil for butter in a recipe? How much should I use?

    A: It is better to use whatever type of fat is given in the recipe because they each have different properties, and butter especially will give a great flavor. Using liquid oil in place of butter will also affect the final texture of the baked good.

  • Q: Why does my cake cave in the middle after it’s baked?

    A: This could be caused by a couple of different factors. The first thing to check is your oven temperature. The wrong temperature can cause the cake to rise too far and collapse on itself. The second thing is to ensure that the cake is cooked through by using a skewer or thin knife inserted in the center and seeing that it comes out clean. If the cake is undercooked in the middle, it will cave in.

  • Q: A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own?

    A: Yes! To make buttermilk, place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Let stand for 5 minutes, and then use as much as the recipe calls for.

  • Q: What do I do if I need to double my recipe? Do I increase the amount of ingredients as well as the cooking/baking time?

    A: When you double or triple recipes for cakes, muffins, cookies and other baked goods, you should be mathematically precise when you double (or triple) the ingredients, but not the cooking times. Test the cake at the time called for in your recipe. It won't be done, but check back in 5-minute increments until it is.

  • Q: What is the best way to line a pie tin?

    A: Lift up the rolled-out pastry on the rolling pin, wrapping it round loosely if necessary, then hold it over the centre of the pie dish and unroll it into the dish. Lightly press it into the corners with your fingertips, making sure you don't stretch the pastry. Trim off the excess with a sharp knife.

  • Q: What is the difference when I bake in a glass dish versus a metal pan?

    A: Baking in a glass pan takes longer than baking in metal. The heat distribution in a glass pan is very uniform, but metal conducts heat better, so the pan and its contents stay hotter. When you see the term "baking pan" in a recipe, it generally refers to a metal pan, while "baking dish" usually refers to a glass dish.

  • Q: How do I make my bread dough rise?

    A: The amount of yeast you have added to the flour will affect the time that is needed for the dough to rise – the smaller the amount of yeast you have used, the longer the rising will take. Place the dough in a large bowl and cover it with a damp cloth. Leave the bowl in a warm place until the dough has doubled in size.

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