Use a large icing nail: grease and line tin as normal now place the nail flat side on the base of the tin and pour the cake mixture on top of the nail with the ‘long bit’ going into the mixture When cake is ready leave it in the tin for 5 minutes then turn out and remove the screw. Now leave the cake to cool properly. You won’t notice the screw holes but they have helped the cake to cook right through

Hey lovelies I am always getting asked how to save hard or dry edible paste. Well it actually works differently for fondant, modelling and gum paste! But first, let's stop ourselves from getting in this position! This will help you in the future...

I was taught to help keep the cake as level as possible is to use steam as this will help stop the dome forming in the middle. When you put the cake mixture in the oven, have a baking tray on the bottom tray with water. This will produce steam while the cake cooks and also helps to keep the cake moist. I have used this method for all my cakes since February and I am pleased with it.

- Use it to stick flat decorations to the side of your cakes - easily movable - Touch with your finger and tap tiny pieces to lift and place - great if you have nails - Use it to lift stain colours out of your board with paper towel - Add to hands as a barrier when mixing colours and stop paste sticking to your hands