‘You can't go wrong when you bake with cinnamon. Adding it to cakes and fruity bakes, such as apple cake or banana bread, makes them taste even more amazing. My recipes that feature cinnamon have over 1 billion views combined, which is just crazy!’

Eloise is a baker known by her millions of social media followers as Fitwaffle. Her latest cookbook, Fitwaffle’s Easy Air Fryer (Ebury, £22), is out now.

‘Make your own eco lining paste to brush onto tins. You’ll get an easy release without the need for non-stick sprays or paper linings. To make it, whisk 100g of room temperature butter, margarine, lard or vegetable shortening with 100g of flour, to a very thick paste. Then, with the whisk going, pour over 100ml of oil in a thin, steady stream, until you have a smooth liquid that’s the consistency of single cream. Pour into a clean jar with a lid and store in the fridge. It lasts ages.’

Nancy is the winner of series 5 of The Great British Bake Off. Her latest cookbook, Nancy’s Green & Easy Kitchen (One Boat, £25), is out now.

‘Read the recipe properly and then follow it to the letter. You’d be surprised how many people don’t do this. If you change quantities, or switch one ingredient for another, then it’s unlikely your finished bake is going to come out as it should.’

Becky is a gluten-free cook and author of seven cookbooks. Her most recent, Budget Gluten Free (Quadrille, £20), is out now.

‘Always treat baking times in a recipe as a rough guideline, rather than the rule. Ovens vary hugely! I tend to check on a cake three-quarters or two-thirds of the way through the specified cooking time and then quite frequently from that point on. Don’t be afraid to adjust the oven temperature if you think it’s needed.’

Alexina is a chef, presenter and MasterChef finalist. Her third cookbook, Sweet (Square Peg, £27), is out now.

‘Don’t overmix vegan cake batters. Just lightly stir or fold until the ingredients have just combined, then bake straight away. This ensures the cake is light and fluffy, without being dense or chewy.’

Katy is a vegan cook and bestselling author. Her latest cookbook, Vegan Pantry (Quadrille, £22), is out now.

Emily: ‘Always whisk egg whites on a medium speed. They take longer to build volume but the air bubbles it creates are much smaller and therefore more stable, so when you add them back into your bake, you should end up with a more uniform rise. If you whisk them very fast, the bubbles end up being all different sizes and this can create an inconsistent texture within your baking.’

Rachel: ‘Keep a close eye on ingredient temperatures – it can make all the difference. Take pavlova, for example. Letting your egg whites and sugar sit at room temperature for at least an hour before mixing helps them blend more smoothly and will yield a far more consistent result.’

Emily and Rachel are co-owners of Edinburgh-based bakery Twelve Triangles. Their debut cookbook, Kitchen Table (HarperCollins, £25), is out now.

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