A word on ingredients

SUGAR - caster sugar dissolves easily and is most suitable for cake making, being finer it is more easily creamed than granulated sugar, which is better used in rubbed-in cakes. Demerara and other brown sugars are often used in rich fruit cakes and gingerbreads to improve the flavour and colour. Icing sugar should be sieved if at all lumpy. Golden syrup, treacle or honey often replace some or all of the sugar in a recipe, giving a rich flavour and colour.

EGGS - are better used at room temperature, rather than cold from the fridge, but this is not essential. Eggs add richness to the recipe. Break eggs separately into a cup to ensure freshness. MEDIUM (standard eggs) are used in all Be-Ro recipes, unless otherwise stated.

LIQUIDS - milk adds richness to a mixture and gives a closer, heavier texture. Water gives a lighter, short texture. Very cold water is necessary for certain pastries.

FATS - use the type stated in the recipe. Butter is used for its flavour and keeping qualities but margarine is better for giving volume in creamed cakes. Hard or block margarine is most suitable for baking. Soft margarine is recommended for all-in-one recipes.