Top tips

Over the years we've picked up a few tricks to make sure you get the best possible results from your ingredients. Help us share years of baking experience – from one generation of Trex bakers to the next.

MY BAKING TIPS

Do you have a baking tip passed down from your mother or grandmother that you'd like to share with us? Let us know by filling in the details below.

The right tools for the job

  • Try to use cooks’ measuring spoons and level off the ingredients for perfectly proportioned cakes.
  • Make sure you have the right tin for the job. If it is too big the cake mixture will be spread thinly and cook too quickly. Too small and the mixture could overflow when it begins to rise.
  • Speed up your preparation time by checking if your recipe can be prepared using an electrical food processor or hand held mixer.
  • Use our handy conversion chart to work out the correct weights and volumes - making sure you don't confuse metric and imperial measurements.

Perfect results every time

  • Once you have poured the cake mixture into the baking tin give it a tap on the counter to release any air bubbles.
  • Oven temperatures vary, so check your cake five minutes before the end of the recommended cooking time.
  • Not sure if your cake is cooked properly? Try inserting a fine skewer into the centre of the cake. If it comes out clean, the cake is cooked.
  • Leave the oven door closed! Open it too early and your cake could collapse in the middle.

Keep your baked goods fresh

  • Store your cooked cake with half an apple to help keep it moist and prolong its freshness.
  • Many of the recipes using Trex can be frozen and stored for up to three months. Check the recipe is suitable for freezing. Only freeze undecorated cakes and make sure they are properly cooled.
  • Wrap cakes and bread in a cloth towel before freezing. The towel extracts the moisture from the baked goods, allowing them to be kept longer in the freezer.

Your tips

"Not sure if you're cake's quite done?  Quickly push a toothpick into the centre.  If it comes out clean, it's ready.  If it comes out covered in batter, the cake needs longer in the oven."

- Mary, Isle of Skye