1. 1.       Always preheat your oven; getting the temperature correct is crucial, use a thermometer.  Don’t always            rely on the temperature knob of your oven. 
2. 2.       Always read your recipe thoroughly before you start baking. 
3. 3.       Baking is a science - ensure you weigh and measure all your ingredients accurately.   
4. 4.       Always use room temperature butter and eggs when making a cake.
5. 5.       If modifying a recipe by adding an ingredient, you must leave out the same amount of  ingredients of
6.           a similar consistency; i.e. if adding ½ cup cocoa, leave out ½ cup flour.  
7. 6.       Never melt chocolate over 45°C, otherwise it will lose it gloss and keep well away from water. 
8. 7.       The higher the sugar level in a cake, the lower the temperature should be. If the oven is too hot,
9.            the sugar will burn before the cake is cooked. 
10. 8.       When working with pastry, always do this in a cool place. This will keep the pastry cool and easy
11.            to work with.
12. 9.       Pastry must be cooked between 200-240°C, if any lower the butter will melt out of the pastry and
13.            it will not rise.  
14. 10.    Allow plenty of time in baking, to allow for the flavours to develop after baking, allow for the cake, pastry           or bread to settle after coming out of the oven.

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