Baking for beginners can be a challenge because there are so many secrets that you don’t know. Secrets learnt by bakers with experience and time in front of the oven. But there is a way that you can fast track your success by reading about the secret tips of the trade in our baking guide. Are you ready to get your mixing bowls out and flour on your work surfaces? Then read on because this guide will only make your baking even more delicious.
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Nothing comes close to kneading some dough to work out all of your troubles. Photo Source: Unsplash
Using room temperature ingredients helps your baking, and it is an important step. Hard butter will not mix well, and cold eggs may curdle. Having all ingredients at room temperature will ensure that they mix well and bake well.
Taking your time also helps you to avoid silly mistakes like using salt instead of sugar, or oil instead of honey. These mistakes are very easy to make when you are trying to multitask with making a pie and a cake, for example. Try to enjoy the process and take your time, taste ingredients that look similar to sugar and salt if they are not well labelled before adding to your mixture.
Things like baking powder and baking soda can sit in the cupboard for years and seemingly not go bad. So can flour and other ingredients, but it is always worth using fresh ingredients as older ingredients may act in a way that you don’t expect when you are baking. Also, while ingredients may seem like they don’t go bad, they can go rancid without you be aware of it. It is better to purchase ingredients in small qualities and use it all up rather than have huge quantities sitting in the cupboard for years at a time.
You have seen salt in your cake recipe and are thinking about leaving it out. It’s weird, right? But remember what we said about following the recipe closely. Every ingredient is there for a reason, this includes salt too. For example; Salt is there to balance sweetness and make the flavours pop. If you want your lemon cake to taste more lemony, add a tsp of salt and watch the lemon come to life.
you can achieve some delicious and impressive dishes with quite a minimal effort. Photo Source: Unsplash
If you decide not to pay out for a kitchen scale, you can also use a measuring cup or measuring spoons. It is a bit more of a slow process this way, but it can work for you if you are patient.
Used for: Measuring Ingredients
You will get a lot of use out of your rolling pin if you like pies, biscuits and perfectly iced cakes. Yes, you can use it for all of that and more if you get a good one, it will last forever.
Used for: To roll pastry, icing or other doughs flat in a uniform way.
I almost added this to the essentials list because who doesn’t love biscuits and cookies in gorgeous shapes. You can’t have gingerbread men in the shape of a circle, for example. These cutters make things fun and can be used for lots of purposes in the kitchen. Such as for icing shapes, pie shapes etc.
Used for: To create decorative shapes in doughs.
This is a narrow metal unsharp blade that is used for spreading. You can use this to spread icing onto cakes or jam on scones. It helps a lot with spreading icing on cakes and biscuits.
Used for: Spreading uniformly.
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Mixers can be expensive, but wow do they make baking easier. After you have tried your first one, you will wonder what you have been doing without it. Not to mention the results of your bakes will show that it was worth the investment.
Used for: Makes your life easier by mixing everything for you.
While you can technically use an oven-safe bowl for your pies, both the sweet and savoury kind. If you are planning on making lots of pies then having a dish can be a great treat
Used for: Used for pies, often they come in a uniform shape and size.
If you want lovely brown baked goods, then you need to coat them in an egg or milk wash. This helps you coat your savoury and sweet treats uniformly without drowning them in liquid which will burn once added to the oven.
Used for: To coat baked goods to help them to brown.
This is one of my favourite baking books that I have at home. Brought after trying the decadent cakes from the hummingbird bakery in London. I am an absolute fan of their cakes, and the book makes it really easy to recreate some of my favourites. Like the deliciously chocolatey red velvet cupcake that they are well known for.
There are lots of easy ways to get hands-on help from people from around the world. The benefit of learning from people who come from different cultures is that you can learn the real techniques that they use to get authentic and delicious dishes at home. Want to learn how to make Macarons like a French baker, focaccia like an Italian baker, streusel like a German baker, pumpkin pie like an American baker.
Online baking courses or classes are a great way to try your hand at making international sweet treats. Using the power of the internet, you can meet bakers who can take you step by step through the techniques to make sweet treats and luscious, savoury bakes. As well as your oven and ingredients, you also need to have stable internet connection and compatible devices.
This is the channel is focused on helping you to bake with confidence. Gemma Stafford is a fully fledged chef, but she creates recipes that are accessible for you to develop your baking skills and also other kinds of cooking as well. Nothing is out of reach with this channel as her focus is for you to use things you already have at home to make great and yummy recipes.
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So you have got your tools, have learnt a few tips and looked up a few bakers. Now it’s time to try your hand at baking, this easy recipe is perfect for beginners and yummy enough to make sure you don’t stop baking.
Optional: Add raisins,
Baking brings all of your senses to life, as you focus on step by step of your recipe, you detach from stress, worry and the overactive thoughts in your mind. Welcome to the baking world, Enjoy your journey