Learn the Science of Baking
And Succeed Every Time
It is already February
is already February! The month of love!
color red becomes the most important substance in a cake decorators diary!
wants cookies or cakes that are red and full of hearts!
you celebrate Valentines day or not...you can't escape it. It is everywhere!
Creeping up on you when you do your shopping or any other daily task. It is in
your face, on the TV and even in your
what is a beautiful, decorated heart cake without a faboulous taste! In this
newsletter I will be sharing
the secrets of baking!
you are a baker, you are a scientist too because Baking is science!
changes (too much baking powder, warm eggs etc) to a recipe can make the
difference between a moist cake and a brick!
understand what each product's function are is very important. If you grasp
that, you will be able to make show stopper cakes!
- Gives structure to the cake
powder/soda - Gives airiness
- Binds the ingredients togethor (have you ever seen a chicken fall apart)
- Tendertize it
- Provides moisture
you combine the wet and the dry ingredients it all start to work. The proteins
in the flour bond and create gluten which makes the cake jump back if you press
it slightly when you are done baking it. The eggs keep the ingredients together
while the baking powder release carbon dioxide and adding air to the batter. If
you over mix, you will be removing the air from the batter. That is why it is
important to fold it in, if that is what the recipe call for.
you are in a rush and you feel like throwing all the ingredients togethor to
make the process faster - don't! The dry ingredients need to be used in the
right order, otherwise you might end up with a clumpy mixture.
final magic happens in the oven. The starch from the flour and the sugar creates
a weblike structure that traps water and provides moisture. The carbon dioxide
expand the cake, while the gluten holds the air and the oils lubricate the
process. So, do not remove your cake too early from the oven because it will
collapse as this process takes time. I always say that it is safe to check when
you can smell the cake.
you are a more visual person and would love to see this whole process in
visit this link. You will think of baking differently!
you are already baking fabulous cakes, but is looking for something that will
really change the taste of your cakes! No not just cakes but even your drinks, then
visit this page! Cake Craft Studio, now stock 33 faboulous flavors - it is
amazing, cost effective and fun to use! It can be used in all
type of mediums that you use for cakes, even fondant.
your flavors now, because soon I will be
launching a competition where you can win awesome prices by submitting your
cakes with one of the flavours you've used. If your cake is the winner it will
be featured on my page as the Cake of the Month and you will walk away with the
price and free advertising on my site.
you missed my latest
Minnie Mouse Tutorial, you can find it here!
you have any questions...let me know and I will love to help!