Here are some of the best kept secrets to better baking.

Leave your cake on a wire rack in the tin you have baked it in for 5 minutes before you turn it out.

When making your cake, leave the eggs and fat our overnight so that they will be at the same temperature.

For a really moist fruit cake, use marmalade instead of candied peel.

For an extra rich, tasty fruit cake, use cold coffee instead of milk.

Measure all your ingredients accurately.

Bake your cake immediately once mixed as the baking powder begins to act as soon as its combined with liquid.

Leave scones for a minute before you pop them into the oven as resting them allow the baking powder to become active.

To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.

When baking cakes, always sift the flour first as this will incorporate air and will create a light bake.

NEVER open the oven for at least the first half of the baking time as the cold air will interfere with the rising of the cake.