Simple Recipes

When I first started off baking, I would make simple items like muffins and cupcakes without frosting on them so that I would get a feel of what it’s like to bake. Then gradually I moved on to chocolate cakes with a simple ganache frosting over it.

It’s not until recently after graduation and attending workshops on cake decorating that I started experimenting with cakes, the different flavors, and imagining how I would decorate the cake and finally produce a finished cake.

Here are some of the cakes I made for friends and family.

This is a Marble Cake, it is basically vanilla and chocolate sponge. You can check out the recipe by Joy of Baking here.

This is a simple vanilla sponge cake which I layered with diced mangoes and whipped cream. You can check out my previous blog for the vanilla sponge recipe.

My friend wanted a chocolate cake with vanilla buttercream for her father’s birthday. So I baked a simple chocolate sponge and layered it with vanilla Italian Meringue Buttercream and finally frosted it with the same and finished it with edible star sprinkles.

You can check out the recipe for Italian Meringue Buttercream In my previous post and for the Chocolate Sponge you can click here.

This is the same chocolate sponge recipe. But this time i covered it chocolate ganache and piped American Buttercream rosettes.

Finally, for this chocolate cake, I experimented on a different type of sponge recipe called Genoise Sponge, layered it with canned raspberry compote, whipped chocolate ganache (chocolate ganache mixed in whipped cream) and covered the whole cake with chocolate glaze. The texture of this sponge is super light and that is why one should be careful when they are taking the cake out from the baking pan.

Click here for the recipe on how to make a chocolate Genoise.

Thank you for reading! 😀

Different Types of Frostings

This is the fun part! Now that we know the different types of sponges and how they are made, we are going to look at different frostings. Making the frosting and then assembling the cake is the best part for me cause I get to envision the finished cake and use different piping nozzles to make different designs and different flavored frostings to layer and cover the cake.

The type of frosting that I know and use most of the time is :

a. American Buttercream: Simple to make, all you need is Vanilla essence or any kind of flavoring, unsalted butter, and icing sugar.

Do check out Cupcake Jemma’s video on How to Make the Perfect Buttercream Icing.

 

b. Italian Meringue Buttercream: IMBC or Italian Meringue Buttercream, is slightly harder to make but the end result is a delicious smooth, light, and not too sweet buttercream.

Check out Preppy Kitchen’s video on How to Italian Meringue Buttercream.

c. Chocolate Ganache: Nothing can go wrong with chocolate ganache. You can use it as a frosting when it is still in its pouring consistency or use it to layer cakes in its spreadable state. All you need it chocolate and cream and just tweak the ratio depending on what you want to use it as.

Check out the video on how to make Chocolate Ganache by Joy of Baking. And also check out this video by Kitchen Conundrums on the Science Behind Chocolate Ganache.

Ganache in pouring consistency

Ganache used as a filling in cakes.
d. Whipped Cream: For me whipped cream goes best with fruit cakes. And its so simple to whip up.

If you’re interested in learning how to make use whipped cream as frosting click here.

Thanks for reading! 😀

Different Types of Sponges

Now that we know the different ingredients used in baking (oh! I realized that I had forgotten to mention butter and vegetable oil in my previous blog post) we will look into the different types of sponges. Since I am quite new, the only way I differentiate sponges is either vanilla or chocolate based and what goes well with a light and airy sponge or a chocolate sponge. And now that I am writing this blog; I am getting to learn the different types of sponges, the right terms and what compliments these sponges; along with you guys.

Sponges are classified into two categories:

a. Shortened Cakes (contain fat)

b. Unshortened Cakes (foam cakes with no fat)

Chiffon Cakes are a cross between Shortened and Unshortened cakes.

To know more about different types of sponges you can click on the links here and here. And to better understand the difference between Genoise, Sponge and Chiffon cakes check out this video by Topless Baker.

My all time favorite vanilla sponge cake recipe would be Simple Vanilla Sponge Cake Recipe by Joy of Baking. It is so simple to make yet so moist and fluffy.  Do check out the video. And also I highly recommend viewers that are just starting out in baking to subscribe to her YouTube Channel because her recipes are simple to follow and delicious!

Thanks for reading! 😀

Basic Baking Ingredients and Their Usage

Now that we are ready with all the essential baking tools and equipment, it is now time to stock up our pantry with all the ingredients! But first, we need to learn about these ingredients. Knowing the ingredients and their purpose is important because you do not want a situation where one does not have an idea what you are mixing in, cause when it comes to adjusting ingredients for a recipe, knowing the purpose of those ingredients, help a lot.

The ingredients that are always there in my pantry are:

1. Flour: Flour is the most basic and important ingredient in any baked product and it is called for in most recipes.

Click here for more information.

2. Sugar (Icing and Caster): I used to think that sugar is only added to baked goods to add sweetness but it has other functions too!

Click here for more information.

3. Baking Powder and Baking Soda: These two ingredients will be your best friend.

Click here for more information.

4. Unsweetened Cocoa Powder: I use unsweetened cocoa powder a lot, just because they give a rich chocolate taste and it does not make cakes and muffins overly sweet.

Click here for more information.

5. Compound Chocolate: Where I come from, compound chocolates are easier to find and plus they are easy to work with.

Click here for more information.

 

6. Vanilla Essence/Extract: Adding vanilla essence or extract gives more flavor to baked goods.

Click here for more information.

7. Eggs: Acts as a thickener, emulsifier, stabilizer and adds moisture to baked products.

Click here for more information.

Check out the link here for more information on Essential Ingredients Every Baker Needs.

Thanks for reading! 😀

 

 

Let’s Begin!

A wire whisk and a muffin pan were two of the first pieces of equipment I bought, and the first recipe I ever tried was a chocolate muffin. My first attempt was a success! And I decided to call myself a professional baker! That is entirely not true.
In Reality, my muffins were not muffins but tiny hard stones that could hurt someone in the head. Even though it was discouraging, I still wanted to try my hands on other recipes. Which led me to buy other equipment; like a cake pan, and a spatula.

EQUIPMENT:

Given below is a link to the Basic Baking Equipment all Beginners must have https://sallysbakingaddiction.com/2016/02/24/14-kitchen-tools-every-baker-needs/

Of all the equipment listed in the link, for me the most important and a must buy would be:
1. Measuring Cups and Spoons, as baking requires precision. By just eyeballing the measurements would lead you to make stone like muffins like mine.

2. A Food Scale, precision is key to baking.

3. A Handheld electric Mixer, unless you want a good workout for your arm you can always use a whisk.

4. An Oven Thermometer, not all ovens are the same. So a thermometer would be very helpful in telling you when it hits the desired temperature.

5. A Spatula, to mix cake batters in a cut and fold motion.

6. Bakery Paper or Parchment Paper, to line cake pans so the baked products do not stick to the pans. This is very important because I have had my cakes break cause I was too lazy to line my pans.

The Journey Begins

Thanks for joining!

“If the path you’re walking on seems to be leading you to nowhere, stop and choose another. It’s never too late to change direction.” Anonymous

“It is never too late to change direction”; I believe this because my passion for baking did not come upon me overnight.

Before gaining an interest in baking and pastry, my initial career path was to become a 3D Modeler in the animation industry. After completing my Diploma in 2D and 3D Animation, I started to help one of my friends with his freelance work. But it took me a while to realize that even though 3D modeling is a creative field, sitting in front of the computer and working did not satisfy me.
I soon began to lose interest in what I was doing. It was during this time when I started to look at videos on Youtube for recipes on baking. Come to think of it; I do not know what made me look upon those baking videos and recipes. I guess it must have been my sweet cravings.
And because of the growing interest in baking, I decided to complete my Bachelors in Hospitality Management as they had baking and pastry arts in their syllabus.
Now here I am writing this blog to share my experience and little knowledge that I have in Bakery and pastry to all viewers who wish to start and also to get some feedback and learn from you guys!

Thanks!
Christina.