<p>I like to think I know my way around a bake. I grew up surrounded by pastries and sweet treats, thanks to my family’s bakery in Lancashire, which ran for three generations. I also trained as a pastry chef before working as a food editor and spent time whipping up desserts in a pub kitchen, too. Although baking is a science, it doesn’t have to be complicated, and most mistakes can often be fixed. Not being one to gatekeep, I’ve rounded up my most-used tips and tricks to get you out of a sticky spot.</p><h3 id="1-how-to-rescue-split-ganache-8fd48598">1. How to rescue split ganache</h3><p>We’ve all been there, but there’s no need to scrape it into the compost bin. Remove the ganache from the heat (if needed) and beat in a splash of cold milk or cream. Start with 1 tbsp and add a little more, if needed. The chilly shock should bring it back together.</p><h3 id="-bef5f565"> </h3>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2020/06/ganache_700-61f39ad.jpg" width="700" height="395" alt="How to make ganache" />
<h3 id="2-how-to-save-curdled-cake-batter-9fd11196">2. How to save curdled cake batter</h3><p>If your cake batter has curdled once you’ve added the eggs, beat in a little of the flour, a tablespoon at a time until the mixture comes back together. To avoid the mixture splitting in the first place, ensure all your ingredients are at room temperature before you start baking. Also make sure you beat the mixture well after adding each egg. The mixture should be fully combined and fluffy.</p><p>If your cake batter has split, it isn’t actually the end of the world. Your baked cake may have a slight eggy smell and won’t have risen as much, but it will still be perfectly edible. Once you’ve slathered over the buttercream, no one will ever know!</p><h3 id="3-how-to-cut-brownies-7529baba">3. How to cut brownies</h3><p>For the neatest squares, cut your brownies with a blunt instrument, like a dough scraper.</p>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/07/GF0826BrownieSubApreview-93c744c.jpg" width="1202" height="1600" alt="Nine chocolate brownies topped with fresh blackberries and a pink-and-white cream cheese swirl, arranged on brown baking parchment, with one brownie turned on its side to show the fudgy centre." title="Blackberry-swirled cheesecake brownies" />
<h3 id="4-dont-bin-crystallised-caramel-56619100">4. Don’t bin crystallised caramel</h3><p>If your water-based caramel has crystallised, don’t fret! There’s no need to start again. Remove the pan from the heat and pour over just enough water to cover the surface (the caramel will seize up, but don’t worry). Pop the pan back over a low heat and cook until melted. Make sure you also dissolve any bits of sugar that have stuck to the side of the pan by brushing them with a wet pastry brush. Once the mixture has melted, you can turn up the heat and let it bubble until it reaches the desired colour and temperature. (It will take a little longer, as you’ll need to boil off the extra water).</p>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2008/10/caramel-sauce-724d7fc.jpg" width="4739" height="4308" alt="Caramel sauce in pan with spoon" title="Caramel sauce" />
<h3 id="5-lining-your-tin-497fabbe">5. Lining your tin</h3><p>If you don’t want to use extra butter to grease your tin, simply scrunch up your sheet of baking parchment into a tight ball. Flatten it out, then use it to line your tin. The act of scrunching will make the parchment more pliable, meaning you can easily get it into the corners of the tin, and it should stay in place.</p><h3 id="6-for-perfectly-round-cookies-a1b4e996">6. For perfectly round cookies</h3><p>Reshape your cookies with a large round cutter as soon as they come out of the oven. They should come back together and be worthy of a bakery window.</p>
<img src="https://images.immediate.co.uk/production/volatile/sites/30/2026/08/Biscoff-Cookies-3a0d9f9.jpg" width="4478" height="3912" alt="Biscoff cookies studded with dark and white chocolate chunks and pieces of Biscoff biscuit, with one cookie broken open" title="Biscoff Cookies" />
<h3 id="7-how-to-measure-a-loaf-tin-a1631e88">7. How to measure a loaf tin</h3><p>Unlike other cake tins, loaf tins are often sold by volume weight size, rather than cm/inch measurements. Most loaf tins will state the size on the base, but if you’re unsure of yours, fill the loaf tin to the brim with water, then carefully pour the water into a measuring jug. A 1lb/450g loaf tin should have a capacity of about 450ml (give or take a little to account for the rise). A 2lb/900g loaf tin should have a capacity of around 900ml. Alternatively, pop the loaf tin on your scales and press ‘tare’. Pour in enough water to fill your loaf tin and note the weight.</p><p><a href="/recipes/collection/lulu-grimes-recipes">Lulu’s</a> note on the above: "Not all UK loaf tins are the same, even if the volume is. Some are long and thin, while others are short and fat, so you also need to think about what cake you’re making and what your desired outcome is – wide, short slices or narrow, tall ones. Crucially, a longer tin may need a shorter cooking time."</p><h2 id="liked-this-discover-more-inspiration-bf4795cd">Liked this? Discover more inspiration…</h2><p><a href="/premium/exclusive-baking-recipes">Exclusive baking recipes</a><br><a href="/recipes/collection/all-in-one-cake-recipes">All-in-one cake recipes</a><br><a href="/review/best-baking-books">Best baking books</a><br><a href="/us/sugar-cookies-recipe">Sugar cookies</a><br><a href="/howto/guide/rainy-day-baking-recipes">10 rainy day baking recipes</a></p>
