Baking Powder vs. Soda

This is where most of us get a bit confused. Both create bubbles, but they work in very different ways.

• Baking Soda (The Reactor): This is powerful stuff. It needs an acid (like buttermilk, lemon juice, or even cocoa powder) to wake it up. The second they meet, bubbles start forming. This is why you need to get your batter into the oven quickly before all that “lift” fizzes out!
• Baking Powder (The Reliable): This is a bit more self-sufficient. It’s actually a mix of baking soda and a dry acid. Most are double acting, which means it bubbles once when it hits the liquid and again when it hits the heat of the oven.

Vanilla & Salt

In my kitchen, I don’t just add sweetness, I add depth.

• The Vanilla Standard: If you can, reach for vanilla bean paste over essence. Those tiny black specks aren’t just for show, they carry the oils of the bean that give you a deeper vanilla flavour.
• The Salt Secret: It sounds a bit backwards, but sea salt is sugar’s best friend. It wakes up the flavour of chocolate and caramel. I often like to finish my baking with a tiny pinch of flaky sea salt.

Beyond The Extract

While a bottle of vanilla is a staple for a reason, the best flavours often come from the ingredients themselves. Here are a few ways to layer your flavour to make your baking feel a little more special.

The Art of Infusion

Baking isn’t just about what you drop into the bowl; it’s about what you steep. Think of this like making a cup of tea for your cake. If your recipe calls for milk or melted butter, you can use that warmth to extract flavor from the source.

Letting a few sprigs of lavender or some tea leaves sit in your warm milk for 10 minutes adds a hint of flavour that a bottle of essence just can’t mimic. Just remember to strain the liquid before it goes into your batter!

Citrus: The Secret is in the Skin

When we want a lemon cake, many of us reach for the juice, but the real flavour actually lives in the skin. The juice provides the acidity (which helps your cake rise), but the zest holds the essential oils that provide that bright, citrus hit.

• The Gatherer’s Hack: Before you start mixing, try rubbing your citrus zest directly into your sugar with your fingertips. The sugar acts as a gentle abrasive, releasing the oils and favouring your entire baking from the inside out.

Acidity: The Secret Brightener

Just like salt, acidity (think lemon juice, vinegar, or buttermilk) acts as a highlighter for other flavours. It doesn’t just help the baking soda react; it cuts through the richness of the butter and sugar so the cake doesn’t feel too heavy.

A squeeze of lemon or a spoonful of yogurt doesn’t always make a cake taste sour, it just makes the other flavours, like berry or vanilla, feel a lot more vibrant and bright.

The Chocolate Enhancer

This is a classic hack that never fails to impress. If you are making anything chocolate-heavy, add a teaspoon of espresso/coffee powder or a splash of cold coffee to the batter.

Think of coffee as a magnifying glass for cocoa. It doesn’t make the cake taste like a mocha; it simply deepens the darkness of the chocolate and makes it taste “more like chocolate”, if that makes sense. I use this hack without fail, every time I’m baking anything chocolate!

Q. How do I know if my baking powder is dead?
A. Don’t risk a whole cake on old baking powder! Drop half a teaspoon into some hot water. If it fizzes up instantly, it’s good to go. If not, it’s time for a new box.

Q. Why did my cake rise and then sink?
A. This is usually a “too much of a good thing” situation. If you use too much baking powder, the cake rises too fast before the flour is strong enough to hold it up. It’s like blowing up a balloon until it pops.

Q. Can I leave out the salt?
A. You can, but your baking will taste a bit flat. Think of salt like the volume on a radio, it doesn’t change the song, it just makes the flavours louder and clearer.

Q. Can I use any herb for an infusion?
A. Most woody herbs (like rosemary, thyme, or sage) and floral petals (like lavender or rose) work beautifully. Just be careful with soft, leafy herbs like parsley or cilantro, they tend to go a bit savoury and limp when heated. Stick to the aromatics that smell like they’d pair well with a bit of sugar!

Q. If I add lemon juice for flavour, do I need to change my baking soda?
A. Great question. Because lemon juice is an acid, it will make your baking soda react faster and more vigorously. If you’re adding a significant amount of juice (more than a tablespoon), you might find your bake rises very quickly. Just make sure the oven is ready to go the moment the wet meets the dry!

Q. Why can’t I just use more vanilla essence instead of bean paste?
A. You can, but essence is often alcohol-based, and a lot of that flavour evaporates in the high heat of the oven. Vanilla bean paste (and the beans themselves) contain the natural oils of the pod, which stick to the fats in your baking and stay fragrant even after the timer goes off.

Q. Do I have to use coffee in chocolate recipes?
A. Not at all, but once you try it, it’s hard to go back! If you’re worried about the caffeine, a decaf espresso/coffee powder works exactly the same way. The goal isn’t a caffeine kick; it’s just about using those bitter notes to make the cocoa taste more intense.

Q. My citrus sugar feels wet after rubbing in the zest, is that okay?
A. Yes, that’s exactly what you want! That moisture is the essential oil being released from the zest. It might make your sugar look like damp sand, but it will dissolve perfectly into your butter and distribute that flavour way better than if you just tossed the zest in at the end.

Salted Butter vs. Unsalted

This is probably a very common question. Does it really matter?

• Unsalted: It gives you total control, and is the professionals choice. Different brands of salted butter have different salt levels, so by using unsalted, you get to decide exactly how much salt goes in.
• Salted: This is a home classic, and my personal favourite. So, if it’s all you’ve got when a recipe recommends unsalted butter, don’t sweat it. It works perfectly fine. Just leave out the extra pinch of salt the recipe asks for.

Butter vs. Oil

• Butter for Flavour & Lift: Use butter for that classic taste. Since it’s solid at room temperature, it’s what gives you flaky pastry layers and light, airy sponges.
• Oil for Moisture: Oil stays liquid even when it’s cold. This is why oil-based baking like carrot cake or muffins stay incredibly moist for days, even if you keep them in the fridge.

The “Secret” Fats

• Greek Yogurt & Sour Cream: These add fat plus a bit of a tang. That acidity helps break down the flour, giving you a cake that is nice and tender.
• Buttermilk: This is a bit of a magic wand. It reacts with your baking soda to give your baking a better rise and a lovely balanced flavour.

Subtitutes

If you need…	And you only have…	What to do…
1 cup Melted Butter	Neutral Oil	Use 3/4 cup Oil. (Oil is 100% fat, so you need a little less).
Sour Cream	Greek Yogurt	Use a 1:1 swap. Just make sure it’s the full-fat stuff.
Buttermilk	Regular Milk	1 cup Milk + 1 tbsp Lemon Juice. Let it sit for 10 mins until it curdles.

Butter FAQs

Q. What does room temperature butter actually look like?
A. It shouldn’t be greasy or melting. It should be cool to the touch, but your thumb should leave a little dent when you press it. If it’s too soft, it won’t hold those air bubbles we need for a light cake.

Q. Can I use Margarine?
A. For many home bakers, margarine is fine to substitute for real butter if needed, especially as a dairy free option. However note, margarine contains a lot of water and vegetable fats that don’t behave the same way under heat. If you want that golden, professional finish, stick to the real stuff!

Q. Why did my eggs make the butter look curdled?
A. Butter is fat and eggs are water, they don’t naturally want to be friends. If your eggs are too cold, they shock the butter and make the mixture split (I talk about this in my Baking 101 guide. If this happens, just whisk in a tablespoon of your flour to help bring the team back together!

Spiced Rose Shortbread

Now that you know what room temperature butter looks like, here is a delicious recipe using just that, room temperature butter. My Spiced Rose Shortbread has a delicately spiced shortbread base, topped with fluffy rose flavoured marshmallow. You can find the recipe here.

The Pantry Lineup

Not all sugars are created equal. The size of the crystal and the amount of molasses involved change everything.

• Caster Sugar: This is the gold standard for baking, and my personal preference. Because the grains are so small, they dissolve into the butter much faster when you’re creaming. This gives you a finer, tighter crumb and a more professional feel.
• Brown Sugars (Light, Dark, and Muscovado): These are the moist sugars. They still have molasses in them, which adds a beautiful toffee flavor. Use these when you want a cookie to be chewy or a cake to be fudgy.
• Icing Sugar: This is sugar ground into a fine powder. It dissolves instantly, making it the only choice for smooth buttercreams, glazes, or a snowy dusting over a tart.

Quick Tip: If you need caster sugar and only have regular granulated sugar, pulse it in a blender for a few seconds. DIY caster!

Sugar Substitutes

Run out of the specific sugar the recipe calls for? Here are some substitute suggestions for the Tribe.

If you need…	And you only have…	The Substitute
Caster Sugar	Granulated Sugar	Pulse granulated sugar in a blender until it’s fine but not powdered.
Brown Sugar	White Sugar	Mix 1 cup White Sugar + 1 tbsp Molasses (or Treacle). Rub it in with your fingertips.
Icing Sugar	Granulated Sugar	Blend 1 cup Sugar + 1 tsp Cornflour on high until it’s a fine powder.

Sugar FAQs

Q. Why did my brown sugar turn into a rock?
A. Brown sugar goes hard when the moisture evaporates. To stop this, keep it in an airtight jar or container. If it’s already a brick, tuck a slice of fresh bread in the jar for a few hours, the sugar should breathe in the moisture from the bread and soften right up.

Q. Can I just use less sugar to be healthier?
A. Be a bit careful here! Sugar turns into liquid in the oven. If you cut it out too much, your cake might end up dry or tough because that liquid isn’t there to keep the flour soft.

Q. What is ‘Creaming’ exactly?
A. In the bowl, sugar does something purposeful when creaming. Those fine crystals work their way into the butter, creating millions of tiny pockets that hold onto the air. In the oven, those pockets breathe and grow, which is the secret to a cake that’s perfectly light and soft. I touch on this in my Baker’s Glossary over on Baking 101.

The Flour Lineup

These are the three bags I often rotate through my pantry:

• Plain Flour (All-Purpose): The ultimate all-rounder. If a recipe just says “flour,” this is usually the one. Perfect for your everyday cookies, muffins, and cakes.
• High-Grade Flour (Bread Flour): This is the powerhouse. It has more protein, which creates the strength needed to hold onto those yeast bubbles. Use this for your breads, pizza dough, and cinnamon buns.
• Self-Raising Flour: The ultimate shortcut. It’s just plain flour with the baking powder and salt already mixed in. Great for scones and quick baking.

Quick Tip: Run out of self-raising flour? Just whisk 1.5 teaspoons of baking powder into 1 cup of plain flour. Problem solved.

The Specialty Lineup

Every now and then, a project needs something a little different:

• Pastry or Cake Flour: This is super low in protein. It’s the secret to those incredibly soft, velvet textures you find in professional bakeries.
• Wholemeal or Rye: These use the whole grain, so they’re much heavier but packed with flavour. I’ve heard you can swap out 20% of plain flour for Rye in a chocolate chip cookie recipe. It adds a slight “nutty” flavour that’s hard to beat.

Now that you’ve picked your flour, make sure you’re measuring it correctly! See our guide on ingredient conversions to ensure your ratios are perfect.

Flour Substitutes

Not sure if your Baking Powder is still active enough for these swaps? Check out the Potency Test in the storage guide over on Baking 101.

Q. Can I use Plain Flour for bread?
A.  You can, but your bread will be softer and less chewy. It won’t have that classic sourdough or artisanal structure.

Q. Can I use High-Grade for cakes?
A.  Be careful here. If you use high-grade in a delicate sponge, it can turn out a bit tough or bready. If you must use it, be very careful not to over-mix the batter.

Q. Is High-Grade the same as Bread Flour?
A.  In New Zealand and Australia, yes! If you’re looking at a recipe from the US or UK, they’ll call it Bread Flour. Same thing, different name.

Q. How do I know if my flour is still good?
A.  Give it a sniff! Flour should smell neutral or slightly sweet. If it smells sour or musty, it’s time to toss it. Check out more of my Storage & Shelf Life tips!

Q. What’s the deal with Bleached vs. Unbleached?
A.  It’s basically just time vs. chemistry. Unbleached flour ages naturally and has a slightly off-white look. Bleached is treated to be whiter and finer. Bleached could be use to make a nice bright-white, delicate cake.

Q. What if I don’t have scales?
A. If you aren’t using digital scales, don’t scoop the flour directly with your cup, it packs it down too tight. Instead, spoon the flour into the cup and level it off with a knife. It’s much more accurate!

Q. Why is my flour lumpy?
A.  Flour is like a sponge, it loves to soak up moisture from the air. This is why it’s important to keep your flour in an air tight jar or container. If you see lumps, definitely give it a sift, or you’ll find flour pockets in your finished baking.

Q. Can I use Gluten-Free flour as a 1:1 swap?
A.  It depends on the blend. Some “measure-for-measure” GF flours are great for cookies or muffins, but because they lack gluten (the glue), they often struggle with the structure of tall cakes or crusty breads. If you’re swapping, look for a blend that contains Xanthan Gum, which helps mimic that missing stretch.

The Golden Rules of Preparation

The most common failures in baking happen before the oven is even turned on. Mastering these three habits will solve 80% of your baking hurdles.

• The scale over the cup: In my kitchen, I use digital scales. A “cup” of flour can vary by 30g depending on how it’s packed; a gram is always a gram. Accuracy is the secret to consistency.
• The Emulsion Rule (Room Temperature): Unless a recipe specifically calls for cold fat (like pastry), your butter, eggs, and milk are considered best to use at room temperature (But if you’re like me, I always like to keep my butter and milk chilled, regardgress). This allows them to bond into a smooth emulsion that traps air. Cold eggs will split a creamed butter mixture every time.
• Ovens aren’t considered equal: Every oven has a personality. Use a standalone oven thermometer to find your ‘hot spots’ and ensure 180°C actually means 180°C.
• Read twice, bake once: Read the entire recipe before you touch a bowl. Understanding the sequence is just as important as the ingredients.

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Lining Your Baking Tins

A successful bake begins with how you treat the baking tin. A poorly lined tin leads to torn edges and uneven rises.

• I advocate for the “Fringe Method” for round tines and the “Cross Method” for square. These techniques ensure your baking paper sits flush against the metal, preventing the batter from sticking to the sides or pleating.

For a step-by-step guide to these techniques, visit my Tin Conversion Guide.

Quick Trouble Shooting

• My cake peaked and cracked: Your oven was likely too hot, or you used too much leavening agent.
• My cookies spread too thin: Your butter was likely too soft, or the dough needed a chill in the fridge before baking.
• My cake sank in the middle: You likely opened the oven door too early, causing a sudden temperature drop before the structure was set.

Baking Conversions

This library of conversions will be an asset for bakers of any skill level. Your new “go-to” for translating favourite American recipes or scaling a classic Kiwi bake.  View Conversions Guide here →

Tin Conversion Guide

Never be limited by the size of your cake tin again. Learn how to scale any recipe to fit the vessels you have on hand with simple, reliable math. View the Tin Conversion Guide here →

Egg Size Guide

An egg is never just an egg. Understand the weight differences between grades and how to ensure your emulsions are perfectly balanced every time. View the Egg Size Guide here →

Baking Substitutes

In building this guide, I’ve dug through old manuals and asked around to find the best ‘plan b’ options for when your pantry falls short. Substitutes are great in a pinch, but remember: the original ingredient is usually the hero for a reason!

Note: Substitutes are an art of necessity, not a choice of quality. Whenever possible, stick to the primary ingredient to preserve the intended texture.

Storage & Shelf Life

One of the greatest joys of building this community is the exchange of knowledge. I’ve reached out to other bakers who have spent decades at the bench, to gather their non-negotiables for keeping a pantry at its peak. This is now the “Tribe’s Guide” to ensuring your ingredients are as ready as you are.

The Airtight Rule

The consensus from the community is clear: paper bags are for transport, not for storage.

• Flours & Grains: To keep things fresh (and to keep those pesky pantry moths at bay), move your flours into airtight glass jars or containers as soon as they’re opened. It looks beautiful on the shelf and protects your hard-earned ingredients.
• Sugars: We’ve all dealt with rock-hard brown sugar. The Tribe’s favorite hack? A “sugar saver” stone, or simply a slice of fresh bread tucked into the jar overnight. The sugar absorbs the moisture from the bread and becomes soft and usable again by morning.

The Cold Storage Secret

I was surprised to learn how many professionals utilise their freezers for more than just ice cream.

• Nuts & Wholemeals: Because whole-grain flours (like rye) and nuts have higher oil content, they can turn bitter if left in a warm pantry. Keeping them in the freezer extends their life and keeps those flavors sweet.
• Active Yeast: To keep your yeast “alive” and ready to work, the fridge is its best friend. A common tip shared by the Tribe: always “bloom” your yeast in a little warm water before you start your dough. If it doesn’t foam, it’s telling you it’s time for a fresh jar.

The “Potency” Check

When you’re not sure if that tin in the back of the cupboard is still up to the task, try these shared tests:

• Raising Agents: Drop a half-teaspoon of baking powder into hot water. If it bubbles up instantly, you’re good to go. For baking soda, use a splash of vinegar. If it’s flat, your cake will be too.
• Spices: The general rule of thumb from our experienced bakers is that ground spices lose their “soul” after about six months. If you can, buy whole nutmeg or cinnamon sticks and grate them as needed—the aroma in your kitchen will be the only proof you need.

A Baker’s Glossary

In the kitchen, certain words carry specific technical weight. Understanding these terms is the difference between following instructions and mastering the craft.

The Techniques

• Creaming: Beating room-temperature butter and sugar together until the mixture is pale, fluffy, and increased in volume. This isn’t just mixing; it’s aerating the foundation of your cake.
• Folding: A gentle motion used to incorporate delicate ingredients (like whipped egg whites or sieved flour) into a heavier batter without deflating the air you’ve worked so hard to create. Use a spatula to cut through the center, lift, and turn.
• Blooming:
  • For Yeast: Dissolving yeast in warm liquid to ensure it is active.
  • For Cocoa: Mixing cocoa powder with hot liquid to release the full intensity of the chocolate flavor.
• Rubbing In: Using your fingertips to merge cold butter into flour until the mixture resembles fine breadcrumbs, the secret to flaky scones and shortcrust pastry.
• Blind Baking: Baking a pastry shell without its filling. You weigh the pastry down with “baking beans” or rice to ensure it stays flat and crisp before the wet filling is added.

The Textures

• Soft Peaks: When you lift your whisk from egg whites or cream, the mixture forms a peak that gently curls over at the tip.
• Stiff Peaks: The mixture stands straight up without collapsing when the whisk is lifted. Essential for meringues and stable pavlovas.
• Ribbon Stage: Beating eggs and sugar until the mixture is so thick and pale that when you lift the whisk, the batter falls back into the bowl in a slow “ribbon” that holds its shape on the surface for a few seconds.

The language of baking is universal. Once you understand the ‘why’ behind the word, you can pick up a recipe from any corner of the globe and feel right at home.

The Science

• Emulsion: The blending of two liquids that don’t naturally mix (like oil and water). In baking, we achieve this by adding room-temperature eggs slowly to creamed butter.
• Mise en Place: A French term meaning “everything in its place.” The act of weighing all ingredients and prepping your tools before the first step of a recipe begins. It is the hallmark of a calm, curated kitchen.

THE CORE PRINCIPLES OF VOLUME

Before you pour, consider these three rules for tin swapping:

1. The Two-Thirds Rule: Regardless of the shape, never fill a tin more than two-thirds full. Batter needs room to climb; if it hits the ceiling too early, the structure will collapse.
2. The Water Test: If you are unsure if a recipe will fit a new tin, fill your original tin with water, then pour that water into the new one. If it fills to the same level, you’re safe.
3. Surface Area vs. Time: A shallower, wider tin bakes faster than a deep, narrow one. If you are spread thin, drop your temperature by 10∘C and start checking for doneness 10 minutes early.

Dane’s Tip: If you’re not sure if your batter will fit? Fill your tin with water using a measuring jug. If the tin holds 6 cups of water, it will safely hold 4 cups of batter (leaving room for the rise).

SHAPE SHIFTING: COMMON CONVERSIONS

Use these shortcuts to swap shapes without doing the long-form math.

Round to Square

Square tins hold more volume than round ones of the same “width.” To keep your cake height consistent, move down one size when switching to square.

• 15cm (6″) Round = 13cm (5″) Square
• 20cm (8″) Round = 18cm (7″) Square
• 23cm (9″) Round = 20cm (8″) Square
• 25cm (10″) Round = 23cm (9″) Square

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The Loaf Tin Logic

A standard 22cm × 12cm loaf tin is a versatile beast.

• It is roughly equivalent to an 18cm Round tin or a 15cm Square tin.
• A standard loaf tin usually holds about 6 cups (1.5L) of batter.
• Note: Loaf tins are deeper; expect to increase your bake time by 10–15 minutes.

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Muffin & Cupcake Swaps

• A standard 20cm (8″) Round cake recipe will typically yield 12 to 15 standard cupcakes.
• Bake cupcakes at the same temperature as the cake, but reduce the time to 18–22 minutes.

THE VOLUME REFERENCE MAP

Based on a standard depth of 5cm (2 inches).

Tin Shape & Size	Approx. Volume (Cups)	Best Replacement
15cm Round	4 Cups	1 loaf tin (22cm × 12cm)
20cm Round	8 Cups	18cm Square tin
23cm Round	11 Cups	20cm Square tin
20cm Square	10 Cups	23cm Round tin
23cm Square	14 Cup	33cm × 23cm Rectangular pan

A NOTE ON MATERIAL

Dark vs. Light Tins The “Home Baker” needs to know that the finish of your tin matters as much as the size.

• Dark or Non-stick Tins: These absorb more heat. If your cake edges are burning before the middle is set, reduce your oven by another 10∘C.
• Professional Aluminium: This provides the most even heat distribution and is the gold standard of the Baker Gatherer kitchen.

Lining your baking tins

A perfectly converted recipe deserves a perfectly lined tin. If your baking paper isn’t flush against the sides of the pan, your cake will struggle to climb or, worse, develop “pleated” edges (Unless that’s your desired aesthetic).

The Round Tin: The “Fringe” Method

Don’t fight the curves. To get a seamless fit for round cakes:

1. The Base: Trace the bottom of your tin onto baking paper and cut exactly inside the line.
2. The Collar: Cut a long strip of baking paper slightly taller than the tin’s sides.
3. The Fringe: Fold the bottom 1cm of that strip upward. Snip small “V” shapes into that folded edge every 2cm.
4. The Install: Grease the tin, press the fringe into the bottom corner so it sits flat, and then drop your base circle on top to lock it in place.

The Square Tin: The “Cross” Method

Corners are the enemy of clean releases. Skip the folding and bunching:

1. Cut two long strips of baking paper exactly the width of the tin’s base.
2. Grease the tin and lay the first strip across, leaving “handles” hanging over two opposite sides.
3. Lay the second strip perpendicular to the first.
4. This creates a double-layered base and perfectly clean corners, with built-in handles to lift the bake out safely once cooled.

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Dane’s Tip: Always grease the tin before the paper, and the paper before the batter (If you like). Double-greasing ensures the baking paper stays still while you spread the batter, and peels away like silk once baked.

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Looking for more tips and tricks in the kitchen? Check out Baking 101, designed to strip away the guesswork and establish the fundamental habits that turn a good baker into a master of the bench.

In New Zealand, we typically bake with Grade 6 eggs, which weigh approximately 53g–58g. However, many recipes online (mine included) ask for, or use Grade 7.

• The Problem: Using a Grade 4 egg when a recipe calls for Large can lead to dry cakes and poor structure.
• The Rule of Thumb: If a recipe doesn’t specify, assume 50g-60g of liquid egg (roughly a Grade 6 or 7).
• Pro Tip: If you only have Jumbo eggs, whisk them in a bowl first and weigh out exactly what you need.

Dane’s Tip: Most of my recipes are tested with Grade 7 eggs. If you only have Grade 8s, whisk one in a bowl and use a tablespoon less to avoid rubbery baking!

Q. How do I know if my eggs are still fresh?
A.Try the Float Test. Put your egg in a glass of water. If it sinks and lays flat on its side, it’s very fresh. If it stands up on one end, it’s getting older but is still fine to bake with. If it floats to the top? Toss it, it’s past its prime.

Q. Can I use egg whites from a carton?
A. Carton whites are convenient, but they are pasteurised. This means they can be a bit temperamental when you’re trying to whip them into a big, fluffy meringue. They work fine for adding protein to your baking, but for a Pavlova or a soufflé, I would recommend cracking fresh eggs.

Q. Why do my eggs need to be at room temperature?
A. Cold eggs are the enemy of a smooth batter! When you add a cold egg to creamed butter, it causes the fat to seize up and split, giving you a curdled look. Room temperature eggs emulsify perfectly, creating a smooth, strong structure that holds air much better.

Q. What happens if I use a large egg when the recipe asks for jumbo?
A. It many be infrequent that you’ll come across a recipe requesting a jumbo size egg. However, In a single-egg recipe, like a batch of cookies, you probably won’t notice a thing. But if you’re making a sponge cake that calls for four eggs, using a smaller size means you’re missing out on about 40ml of liquid. This can make your cake turn out dry or stop it from rising properly. If your eggs look small, it’s always safer to weigh them!

Q. I forgot to take my eggs out of the fridge! Is there a quick fix?
A. We’ve all been there. Just pop your cold eggs into a bowl of warm (not boiling!) water for about 5–10 minutes. This will take the chill off and get them to the perfect bench temperature while you’re gathering the rest of your ingredients.

Q. Does the colour of the shell matter?
A. Not at all. Whether the shell is white, brown, or even blue, the inside of the egg is the same. The colour is just down to the breed of the hen. Focus more on the freshness and the weight rather than the colour of the shell!