Mix the whole mix white, and separate it into smaller containers for all the colours you wish to mix. Then add the colouring to the smaller quantity and mix. You will automatically have less white that must be coloured and you will also use less colouring. Let it rest...

Always use white margarine and clear vanilla essence (both products available from us) and milk to mix your butter icing. Use half the less margarine and add 1 small teaspoon of baking powder and beet with your flat beater for 7 – 10 minutes. You will never make your...

Try and use a Non Stick pan rather that a metal pan. When using a metal pan, bake the cupcake one or two minutes shorter than the baking time. Reasons for this suggestion is a metal pan gets much warmer that the non-stick pan and because the cupcakes also bake from...

Take a pallet knife, dip in warm water and slide it all along the sides of the cake and on top. Wait a minute and start to ice the cake.

When removing from the oven, try and turn it out directly after removing from the oven. When the cake sticks to the sides or bottom of the pan, take a wet dish cloth and put it over the hot pan push it close to the sides of the pan and leave it on for 2 – 3 minutes....

Always remember you cake bakes from the inside to the middle. Once you see the cake is moved away from the edge of the pan, you can be almost sure it is done. Always test the cake in the centre of the cake. Once the pin comes out clear, you can be sure it is done.

Should you not want your cake to rise in a dome form, lightly sprinkle Some flour over the raw batter and bake as normal. You will be surprised.