Baking is a scientific art that may confuse some people, especially amateur bakers.
Baking at home or hobby baking is different from professional baking, however there are a few tricks professional bakers rely on that can be applied to home baking. Here are some of the professional tips you can depend on that will enhance your home baking experience.
1. Oven Preparation
To get great results from your home baking, make sure you always preheat your oven at least 8 – 10 minutes before you put in the product you are baking. Baking at the center of the oven also makes sure of even circulation of heat which makes sure your product is baked evenly.
3. Recipe Preparation
When baking, make sure you first read the entire recipe before starting so as to understand every step of what you’ll be doing. Make sure you take out all ingredients as well as the equipment to be used ahead of time. Being prepared will make the baking process easier and more fun.
|Prepare your equipment ahead of time|
4. Personal Touch
When decorating an iced cake, frost the cake then simply add a ribbon or a bow to give it a personal as well as a professional touch.
You can also sprinkle icing sugar on a cake to give it a simple yet professional look.
|Icing sugar sprinkled on a cake|
Another good idea for a chocolate cake, is to take a doily
|Example of a patterned doily|
and lay it on the cake. Then sprinkle icing sugar on it and remove the doily. This gives the cake an antique look on top of the cake. You can also use any other pattern and sprinkle icing sugar.
|Image courtesy of creativejewishmom.com|
Watch this video on 3 simple ways of decorating a cake at home.
5. Cooling Quick breads
When your baked goodies are ready and you take it out of the oven, don’t cool them in the pan they were baked in. Give them 3 – 5 minutes for the pan to cool and remove them from the pan onto a cooling rack. If you cool in the baking pan, cakes and breads may become soggy and get stuck.
Whatever you’re doing, whether it be baking or decorating, have fun ^_^
Some excerpts courtesy of The Budget Chef website
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