Lightly grease if directed in the recipe.

Baking, testing, and cooling cakes

Before baking cakes, breads, and cookies, be sure to preheat the oven to the correct temperature. If you need to, adjust the position of the oven racks before you turn on the oven.

1 As soon as the mixture is prepared, pour it into the pan and level the surface. Tap the pan on the work surface to break any large air bubbles. Transfer immediately to the oven.

2 When cooked, a cake will shrink slightly from the sides of the pan. To test, lightly press the middle with a fingertip; the cake should spring back. Rich cakes should feel firm to the touch.

3 Set the cake pan on a wire rack and let cool for about 10 minutes. Run a knife around the sides of the cake to free it from the pan.

4 Hold a wire rack over the top of the pan, then invert the rack and pan so that the cake falls onto the rack. Carefully lift the pan away from the cake.

5 Peel off the lining paper. With a light-textured cake, turn it over again so the base is on the rack; this will prevent the rack from marking the top.

6 To cut the cake in half, steady it by setting one hand gently on top. Cut the cake horizontally, using a gentle sawing action.

Filling and frosting cakes

There are many simple ways to fill or decorate cakes. Whipped cream, jam, or chocolate spread make quick and easy fillings. Buttercream frosting can be made in a variety of flavors, to complement the flavor of the cake.

Chocolate buttercream frosting

Beat together 10 tbsp softened butter, 1/4 cup cocoa powder, and 2 cups sifted confectioners’ sugar. Add a little milk if necessary to give a spreading consistency. For a citrus frosting, omit the cocoa powder and add finely grated orange or lemon zest.

Spreading frosting

Only frost a cake when it has cooled completely. Use a large palette knife and spread the frosting with long, smooth strokes over the top and sides of the cake. Dip the palette knife in warm water if the frosting sticks to it.

Testing fruit cakes
For fruit cakes and other loaves, insert a metal skewer or long wooden toothpick into the middle: the skewer or toothpick should come out clean, without any moist crumbs sticking to it.

Shortcrust pastry dough

You can also make shortcrust in a food processor: pulse the flour with the fat until like bread crumbs, then add the water and pulse again briefly (do this briefly or the dough will be tough). Transfer to a floured surface and knead lightly to mix to a smooth dough. These quantities make sufficient dough to line a 9–10in (23–25cm) tart dish, tart pan, or pie dish.

1 Sift 11/2 cups all-purpose flour into a bowl. Cut 6 tbsp well-chilled butter, margarine, or other fat into small pieces and add to the bowl. Stir to coat the fat with flour.

2 Using your fingertips, quickly and lightly rub the fat into the flour, lifting the mixture to incorporate air, until it resembles fine bread crumbs. Sprinkle over about 2 tbsp cold water and stir gently with a butter knife to mix. If the mixture seems too dry to bind together, add a little more water.

3 Gather the mixture together and knead very briefly until smooth (handle the dough as little as possible or it will be tough). If the dough feels at all sticky, add a little more flour. Shape into a ball, wrap, and chill for 30 minutes.

Pâte sucrée

This French sweet dough is traditionally made on a marble surface. These quantities make sufficient dough to line a 10in (25cm) tart dish, pan, or pie dish. For a less rich dough, use just 1 large egg yolk.

1 Sift 13/4 cups all-purpose flour onto a work surface. Make a well in the middle and add 6 tbsp softened butter, 1/4 cup granulated sugar, and 3 large egg yolks. With your fingertips, blend together the butter, sugar, and egg yolks.

2 Using your fingertips, gradually work the sifted flour into the blended butter mixture until the mixture resembles coarse crumbs. If the mixture seems too sticky, work in a little more flour.

3 With your fingers or a pastry scraper, gather the dough into a ball, then knead briefly until it is smooth and pliable. Shape the dough into a ball again, wrap, and chill for 30 minutes or until it feels just firm.

Quick puff pastry

Ideal for both sweet and savory pies.