Can I Bake on a Budget?

Must-Haves For Budget-Friendly Baking

The answer is YES! There are a few versatile staples most of us have in our store cupboards, so we are always ready to create something tasty. And at a few pence per gram, baking won't put a dent in your wallet.

Flour

With a 1.5kg bag of self-raising flour costing as little at 80p, that would give you enough for six Victoria sandwiches, if that's your thing, or a number of other lovely bakes. Check the date when you buy it, it will usually keep for at least 6 months, sometimes more. But once it's open, transfer to an airtight container to keep it fresh and store in a cool, dry place. Glass or plastic storage containers are fine, but air tight is essential. Also cut the best before date from the package and attach to the container, so you can remember when to use by.

Plain flour is the most versatile as you can use it as it is, or add baking powder to it to make it self raising - 2 teaspoons of baking powder for 150g plain flour. Self raising is more convenient though, and means the raising agent is evenly premixed.

Baking Powder

You'll need this if only storing plain flour, but a tub is very low cost and has a very long use by date.

Sugar

Caster sugar is used in lots of recipes. it is simply white sugar that has been ground into finer granules. If you only have granulated sugar, you can blitz it in a food processor to reduce the size of the granules.

Caster sugar is preferred as the finer crystals tend to blend more easily with butter and eggs, creating a smooth batter. It also traps more air, giving you a lighter, fluffier cake. You will also get a smoother texture and finer crumb. If you are making a more denser bake, like banana bread or brownies, granulated sugar is fine.

Caster sugar, like other sugars, has an indefinite shelf life if stored correctly. If you leave in the original bag it can clump and harden and even attract pests. Once your bag is open, transfer to an airtight container and store in a cool, dry place. This will also stop it absorbing flavours from other foods. If you don't use it often, give it a stir now and then, to prevent hardening. But don't worry if it does clump, break it up with a fork or blitz in a food processor.

Butter and Oils

There are all sort of butter and oils that can be used in cakes, it's down to preference, budget or the type of cake you're making.

Butter or margarine? Looking back over my school cookery exercise books, we always seemed to use margarine, although some say they prefer butter. Stork Baking Spread is a light plant based butter alternative so is also suitable for vegans and vegetarians and is said to be lighter and less greasy than butter. Plus with the recent rise in butter prices, it is around half the price. (10/3/25 price check - 500g Stork is £1.95 and 250g Tesco Unsalted Butter is £1.99). My advice is to try both and see which you prefer. Obviously store in the fridge and follow the best before dates.

Some cakes, such as carrot, use sunflower oil or similar. Again, this is something that you may already keep in your cupboard. You can swap oil for butter in some recipes, but some cakes, such as a Victoria Sandwich, rely on butter for a nice structure.

Eggs

Again, unless you follow a vegan diet, most people will have eggs in the house. These aren't too expensive, depending on whether you buy barn, free range or organic, but can be swapped out for mashed banana, apple sauce or yoghurt in some recipes.

Buttermilk

Used in recipes such as Red Velvet, rather than buy a whole tub of buttermilk and only use a fraction, you can make it at home with milk and vinegar or lemon juice.

Buttercream

It might be tempting to grab a tub of ready made buttercream, but at around £3.00 for a tub, you can make your own buttercream with icing sugar, butter and milk for around half the price - and i think it taste better.

Cocoa Powder

Solid chocolate is yet another thing that has dramatically risen in price. Cocoa powder is a cheaper alternative and works well in cakes and buttercream and usually comes in its own airtight container for storage.

Dried Fuit

There is a variety of dried fruit that are good for cakes and bakes - raisins, sultanas, cherries and currants - they taste nice and add moisture too. Store in an airtight container and they will last a long time. If you dust them with flour before adding to your cake batter, it will create a coating that helps the fruit grip onto the batter and rise with the case.

Home Grown

If you are not very green fingered, it is always good to have a friend that is! Perhaps a neighbour has an allotment and a few too many carrot, they'd be great for your carrot cake, and can be as lop sided as they like. Maybe a friend grows fruit - any surplus they have can be frozen or turned into jam. I'm sure most keen gardeners would be delighted to swap their produce for some lovely bakes.

Bargain Bake

To show just how cheaply you can bake a cake, here is an example of my school recipe Victoria Sponge

4 large eggs

225g caster sugar

225g self raising flour

225g stork cake spread

Filling

200g jam (or fresh fruit such as strawberries or raspberries)

100g butter

200g icing sugar

2 tbsp milk

Depending on where you shop and the brands you choose, this cake could cost you as little as £6 or £7. And when you think that you will get 8-10 slices out of it, that really is a bargain.

So as you see, baking is not a hobby for the wealthy, you can easily produce a tasty treat for a few pounds - now doesn't that sounds great?