Sunday, July 6, 2008

Hello, welcome to my world of baking! Have you tried baking from scratch? That is you pick up a a recipe book, follow the steps and bake your first cake or cookies. Thats how I picked up my basic baking. Through many trials and errors, sometimes my cakes/cookies are ok, sometimes not.
Now i find time to attend baking classes in order to pick up baking and cooking tips from the expert. Using the tips I've gathered, I am now more confident to follow recipes from books.
Soon, I will be sharing with you some of these tips. So stay tune.
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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