Basics
8 recipes
Basic recipes are the foundation everything else builds on — once understood, countless recipes suddenly come easily. This is where I collect these classics you need again and again.
From the perfect sponge batter to shortcrust and vanilla custard, I explain every basic recipe in extra detail, with the typical pitfalls and how to avoid them.
Once you have these basics down confidently, you will not even need a fixed recipe for many things. Think of this category as your little cooking school — step by step and with no prior knowledge needed.
Why basics are worth it
A good basic recipe is like a tool: learn it once and you use it again and again. Master the sponge batter and you can effortlessly bake marble cake, muffins or fruit cake — it is always the same base.
Take your time with the basics and make them a few times. The confidence you gain shows in every recipe afterwards. Accurate weighing is the key here in particular.
The questions I get asked most often — answered briefly and honestly.
Who are the basic recipes for? –
For everyone — especially beginners. I explain every step in detail and without jargon, so you really understand the basics rather than just copying them.
Do I have to weigh ingredients exactly? +
With basics in particular: yes. Baking is chemistry, and the ratios have to be right. A kitchen scale is the best small investment for reliable results.
Can I build on the basic recipes? +
That is exactly what they are for. Once you master the base, you can vary it freely — a different flavour, different fruit, a different shape. For many recipes I give you ideas for that.