Terminology

It has occurred to me that I’m posting recipes on here and the words used to describe methods etc may not make sense to some people so a page explaining the terms is probably a good idea! I’ll try to keep them in alphabetical order!

Boiling – combining solid margarine or butter with a hot liquid to add to a cake mix or adding a hot liquid to a cake mix. This produces the texture that you get in a ginger cake.

Creaming – combining sugar and margarine together. This can be done by hand with a wooden spoon which is my preferred method or with an mixer, hand held or otherwise.

Rubbing in – a technique that is used in making cakes, shortcrust pastry,  and also some cookies. You produce something that looks like bread crumbs by rubbing solid margarine or butter into flour. This is best done with cool ingredients and hands!

Skewer test – gently push a skewer into the cake and if it comes out clean it’s done.