Basic Baking and Cake Decorating (4 Viewers)

If you run out of Apricot Jam when covering your fruit cakes or you've forgotten to add one on to the shopping order, then be advised that you can use an alternative! Regular jams can be used to cover the cake; however, due to their deep colouring, they can sometimes show through on white icing/fondant. Therefore, to prevent this from happening, look to use marmalade instead. You can use the marmalade as is (if it is strand-free) and the flavour actually mirrors that of the fruit contained in the cake. However, if you wish to make it into a smoother glaze, then add a few teaspoons of water to it, warm it up in the pan and then sieve the marmalade. You would then allow it to cool before applying it to your cake. How to Sterilise...

Here are a few facts about Cream Cheese or Philadelphia. Cream cheese is a soft white cheese made from milk and cream; it is generally found in most supermarkets and is also known as Philadelphia. When baking, always opt for the original or full-fat versions, as I like to call them and try and get the block/brick-shaped versions if you can; if not, the tubs are fine. Cream cheese and cream cheese spreadable are the same product; the only difference being is that the spreadable version has been whipped, incorporating air into it, thus making it lighter/softer and easier to spread. Cream cheese is the main ingredient in making cheesecake and should always be stored in the fridge until ready to use. Basic Baking and Cake...

Here are a handful of reasons why we use milk in baking:- Protein in the milk creates a firmer batter or dough. Milk gives the cake a crisper crust. The sugar and fat from the milk help to soften and moisten the cake. Milk flavours the bake. Whole milk may be substituted for lower-fat versions within certain recipes, however, please stick with whole milk if you're making custards, sauces etc to create the best results. Basic Baking and Cake Decorating Hints, Tips and Tools Recipes and Guides Tutorials

For those of you who are new to cake decorating, I thought I would put together a list of top 10 tools used for cake decorating that will help you on your way. The list of items isn't expensive, but it will help you build your craft and unleash your inner child. So play, experiment, but most of all, have fun! Here are the top 10 cake decorating tools. Brushes - Have a selection of different widths and sizes for cake decorating; these can be used for painting, dusting or glueing models together. Cake Smoother - Smoothers do as the name suggests and help you iron out any creases or marks on your icing/fondant, helping you achieve a professional finish. Cutters - Plunge Cutters and letter cutters are great if you're starting out...

If you've been eyeing up that lemon meringue pie recipe and you want to get the best meringue possible, then have a read of this before you try it! For those of you that have had meringue or egg white mishaps, these are for you. Here's how to get the very best from your egg whites. Egg whites (also known as glair(e) or albumen) whisked or whipped at room temperature foam easily, giving you a much better result when beaten. If grease from a bowl or yolk from an egg has entered into your egg whites, then get rid and start again. The reason being is that any amount of fat contained in the egg whites will prevent the whites from foaming! Egg whites should be used immediately after you have whipped them; otherwise, they start to...

How to melt chocolate the dos and don'ts. Melting chocolate over a pan. Place the broken pieces of chocolate into a glass bowl and place it on top of a simmering saucepan of water (not in the saucepan) and melt on a moderate heat for 2-3 minutes. The heat created from the water and steam below will cause the chocolate to melt. (Using this method is also known as using a Double Boiler or Bain Marie). 🚫Don't put a lid on the glass bowl as this will cause condensation, the water will then drip into your chocolate, and it will seize. Melting chocolate in the microwave Break the chocolate into chunks, place in a microwaveable bowl (ensure the bowl is thoroughly dry before using it) and melt on 30-second intervals stirring each time...

The best types of chocolate to use when baking. If you want the best results in both taste and texture, then you need to be buying the best quality white, milk or dark chocolate you can afford. If you require dark chocolate, then look to find one with at least a 60-70% cocoa solid percentage which will result in a delicious chocolatey bake or finish. The cocoa content will be displayed on the front or side of the packaging, and Menier, Lindt or Ghirardelli are good brands to use.

Have you ever wondered why you are asked to add coffee to your baking? The reason being is that by adding coffee to your chocolate-flavoured bakes will, in fact, enhance the flavour. This is because instant coffee paired with cocoa powder subtly compliments the cake, giving it a much richer chocolatey taste than it would without it. Please note that if you use rich-brewed coffee, then parts of the flavour may appear in your bakes. This happens because rich-brewed coffee is stronger, whereas instant coffee is weaker and cannot be tasted if used correctly. Basic Baking and Cake Decorating Hints, Tips and Tools Recipes and Guides Tutorials

Sometimes in recipes weights and measures can be abbreviated therefore please find below the helpful key showing what each one means. Weights and Measures Key Mass/Weight/Volume Abbreviation Ounce oz Milligram or Milligramme mg Gram or Gramme g or grams Kilogram or Kilogramme kg Pound lb or # Teaspoon t or tsp Tablespoon T, tbl, tbs or tbsp Fluid Ounce fl oz Cup or cups C Millilitre or Milliliter ml Litre or Liter l or L Gallon gal Pint p or pt Basic Baking and Cake Decorating Hints, Tips and Tools Recipes and Guides Tutorials

If you've decided to take the plunge and have a go at making some baked goodies, then it's worth having a few essentials in before you start. Here is a list of some of the key ingredients you should have in your cupboard or fridge before baking: Butter/Margarine Caster Sugar/Granulated Sugar Eggs Flour & Baking Powder Milk/Water/Juice/Oil - Liquids Salt Butter This is the fat element of the bake and will give your goodies richness and oodles of flavour. Margarine can also be used as an alternative for some bakes but make sure it has a higher fat content like the buttery varieties or one that is labelled suitable for baking like Stork. Do not substitute margarine for butter when making cookies, as it has a higher water and oil...

Why do we use Salt in baking? Even though I'm not a great lover of salt, it is an essential factor in baking and assists in the creation of wonderfully baked goods both visibly and tastefully. (If that's even a word)! You may only be asked to add a dash or a sprinkle of it to a recipe but keep in mind just some of the fabulous things that it can do. Baking Salt can be used to balance out the sweetness in baking, especially if you are using a lot of sweet ingredients; it is integral to a recipe and will enhance your overall flavours. Bread Using salt when making bread causes numerous reactions to take place. Firstly it absorbs moisture and slows fermentation; it tightens and strengthens gluten, giving you a better dough; and...

Your cakes may have not risen due to the following reasons. Reasons Answers Insufficient oven temperature. Temperature is not hot enough when the cake is placed in the oven so this has caused the cake to bake insufficiently. Preheat the oven and ensure you use the correct temperature. Overbeating your mixture. You've gone ten rounds with your cake and knocked all the air out of it. In future, beat the mixture in small bursts just so that you have incorporated the ingredients. Not adding enough air. Sieve your flour and try to incorporate as much air as you can if using the creaming method. Raising agents Make sure you have used the correct quantities, or check to see if you added it to the mix. Basic Baking and Cake...

How to cream butter and sugar together. Creaming butter and sugar together is something that you cannot get wrong. The best way to do it (so that you incorporate lots of air) is to use an electric whisk or kitchen aid. It does not matter if you use margarine or butter (unless the recipe is specific) you will still end up with the same results. If you are using butter though ensure it is at room temperature before starting. For super creaming results, you want the mixture to be as light or pale in colour as possible. If it's still yellow, keep whisking. The more you whisk, the more air you trap into the mixture meaning the lighter your cakes or cupcakes will be. Basic Baking and Cake Decorating Hints, Tips and Tools Recipes and...