“Happy chooks and happy cooks”: baking tips from our RSPCA Chef Ambassador

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In the lead up to RSPCA Cupcake Day, RSPCA Chef Ambassador Dan Pasquali shares his top tips for the perfect baked goods.

Cupcake Day – Monday 26 October this year – is a chance to raise money to help the RSPCA do the work we do, but also enjoy delicious food (it doesn’t just have to be cupcakes!).

This year, why not hone your baking skills with these tips from Dan, who is best known from his time on The Great Australian Bake Off:

Always remember to use cage-free eggs – you’ll be supporting farmers doing the right thing and helping to create a better life for Australian hens;

Use room-temperature eggs – remove your eggs from the fridge and let them sit for 20-60 minutes (depending on the climate). This helps to create an emulsion with small air bubbles which expand during baking;

Precision is important – make sure to weigh all the ingredients, prepare them carefully and follow the recipe;

Use an oven thermometer – every oven is slightly different!

Rotate your baking tray halfway through the desired baking time – the temperature in front of the oven may be slightly different than the back;

Don’t forget to add salt – people are often afraid to add salt to sweet recipes but it makes food more delicious, helps to balance the sweetness and enhance the flavours;

Remember to sift – there are 10-15 grams difference between 1 cup sifted flour and 1 cup non-sited flour;

Be patient when it comes to frosting – Dan’s tip is to place cakes in the fridge for 5-10 minutes and then apply the frosting to avoid melting.

“With all this in mind,” Dan says, “you’re ready, get set, and BAKE for animals in need!”

While Cupcake Day may look a little different this year, it’s still a great chance to help us help animals in need (and put your new-found baking skills to the test!). Visit https://www.rspcacupcakeday.com.au/ for more information


Picture: Dan Pasquali's Pupcake