Tip 1 – Steam

When making choux pastry, don’t let all the water evaporate.

TIP 2 – NO PEEKING!

Once your cakes are in the oven, avoid opening the oven door. It could affect the oven temperature, causing your cake to suddenly collapse and flop.

TIP 3 – LEMONS

If your lemons are too hard, microwave them for a few seconds. This way you’ll get more juice from your lemons.

Tip 4 – Bread & Sugar

Prevent moisture from getting into your sugar by putting a slice of bread into the container.

Tip 5 – Cookie Cutter

Pop cookie cutters into SASKO flour before you cut your dough and it will release beautifully.

Tip 6 – Icing Sugar

Run out of icing sugar? Make your own with white sugar and corn flour.