The hardest thing about baked goods is that it can be difficult to tell how the final product will turn out until it has, well, turned out. It's not a multi-step process that you're involved in along the whole way and can reverse or intervene at any time: you make the batter, throw it in the oven and hope for the best.

Sometimes, what comes out of the oven does not resemble the picture of perfection you had in your head before you closed that oven door.

The list of faults that may occur in baked good is lengthy, so this week I shall focus on cakes. Here's a guide to some of the most common errors made and how to avoid them. 

A check-list of errors…

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 writing a series of posts to help troubleshoot some of the most common questions and problems I've found or been asked about around the internet.

The secret to being a good baker is to be an organised baker. It's no secret that I am not an organised baker. In fact, baking in my kitchen leaves it looking as if a tornado invaded it. "Baking powder? WHERE'S MY BAKING POWDER? FIND ALL THE BAKING POWDER!"

Having all your ingredients ready to go, and even measured out will make your kitchen endeavors all the more successful. But even if you're a tornado in the kitchen like me, there are three things you absolutely must do before unleashing your mighty fury on the dish at hand.

Three steps to successful bakerage..