POINTS TO REMEMBER FOR SUCCESSFUL BAKING.

Baking is a skill for which the maxim practice makes prefect really does hold true. However, there are a few essential rules that should always be followed carefully. 1) Choose a time when you can work without distraction or interruption. 2) Be sure that you have all the ingredients required for any recipe before you start. 3) Always use ingredients at room temperature 4) Weight out and prepare all the ingredients before you start mixing. 5) Follow the same units of measurement throughout a recipe, use either metric or imperial but never a mixture of two. 6) The right baking tin is essential for a perfect result. Measure across the top of the tin from one inside wall to the other and disregard any other measurement stamped on the base of the tin 7) The oven should be switched on before starting preparation and have reached the recommended baking temperature before use. 8) The correct oven temperature is crucial for baking success. For perfect accuracy, it is best to check the temperature with an oven thermometer placed in the centre of the oven before baking the cake. 9) The baking time give in each recipe can only be used as a guide because every oven varies. Check the end of the baking time in the ways, then remove or leave in the oven SOME BASIC EQUIPMENT USED IN BAKERY FOR MAKING A CAKE. Equipments are as following:1) Turntable. 3) Paste colors and petal dust. 5) Paint brushes 7) Scribers 9) Cake boards 11) Icing bag stands 13) Sharp paring knife 2) Rubber spatulas butter cream 4) Cocktail sticks 6) Glass headed pins 8) Side scrapers 10) Scissors 12) Palette knife 14) Icing nails for

15) Forms shapes

for

piping

16)

Piping tubes

BASIC INGREDIENTS Aim to keep a selection of these basic ingredients so that you may bake whenever you wish. The more unusual ones are available from health food stores. Your baking will taste delicious and look most appetizing if you choose only the best quality products and the freshest dairy goods. Do not store any ingredient in large quantities as they soon deteriorate it is better to keep smaller amounts and replace them more often. FLOURS, RISING AND THICKING AGENTS. The baking qualities of flours vary according to their ability to form gluten when moistened. Gluten sets when heated, trapping air in the mixture. The gluten in plain flour gives a soft texture: potato flour and corn flour produces very little, making a crumbly texture. PLAIN AND SELF RAISING FLOUR:Plain flour is used on its own in whisked and rich fruit cakes and biscuits or together with raising agents self raising flour already includes some baking powder. RYE FLOUR:Wholegrain brown flour which gives a rich colour and a delicious nutty taste to cakes and tea loaves (plural of loaf) POTATO FLOUR:Made from boiled sieved and dried potatoes, this produces a delicate, airy cake. CORNFLOUR:Fine, starchy maize flour used to make a short texture. GELATINE:Gives a taste free, firm set to soft cakes fillings and cheesecakes. SEMOLINA:Fine grained rich in protein and starch, this gives a good texture. CREAM OF TARTAR:-

An acidic substance that stabilizes egg whites during beating. BAKING POWDER:This reacts with moisture to produce carbon dioxide, which helps a cake to rise. BICARBONATE OF SODA:Acts as raising agents when combined with an acid such as lemon juice. MATZO MEAL:Crushed crumbs of unleavened crackers used in place of flour and as a thickener. SWEETENERS:Sugars and syrups affect the structure of a cake and improve its texture, colour and flavor. Store in airtight containers in a cool, dry place. 1) caster sugar 2) icing sugar 3) granulated and colored sugars 4) Light and dark muscovado sugars: - Raw cane sugars add moisture, colour and a caramel flavor to cakes. 5) Demerara sugar: - Unrefined with low molasses content, this gives a good flavor to fruits and spice cakes. 6) Golden syrup 7) Honey 8) Maple syrup:- This sweetener has a strong distinctive flavor DAIRY PRODUCTS:Store dairy products in the refrigerator or a cold pantry. If not fresh, they will taint and spoil the baking. 1) Double cream: - Contains a high percentage of fat, which enables it to be whipped firmly without curdling. 2) Cream or curd cheese: - full fat cream cheese is richer and more creamy. Curd cheese is lower in fat drier in texture and slightly acidic. 3) Ricotta cheese: - A slightly grainy low fat soft cheese with a sweet taste. 4) Eggs 5) Milk 6) Sunflower or groundnut oil 7) Butter ENRICHING INGREDIENTS

Nuts, dried fruit and spices were used extensively in the general cuisine of ancient times. Today they are important for enriching cakes and pastries. Buy in small amounts as spices soon lose their pungency and nuts becomes rancid and bitter after 3 4 months. Dried fruits also spoil with time. Store in airtight containers in a cool, dry place. NUTS AND DRIED FRUIT 1) almonds 3) pine nuts 5) walnuts 7) coconut 9) sultanas 11) Muscat raisins 13) Dried apricots FLAVOURINGS AND SPICES 1) Instant coffee powder 3) Vanilla pod and seeds 5) Whole nutmeg 7) Dried ground ginger 9) Poppy seeds 11) Cinnamon 13) Aniseeds 15) Dark rum 17) Kirsch 19) Orange water 2) Cocoa powder and drinking chocolate powder 4) Cloves 6) Fresh root ginger 8) Lemon and orange zest 10) Nutmeg 12) Allspice (Jamaican pepper) 14) Saffron 16) Brandy 18) Vanilla extract 2) pistachio nuts 4) hazelnuts 6) pecan nuts 8) figs 10) dates 12) Dried cranberries

flower

PIPING TUBES:Piping tubes comes in a variety of qualities and prices. Piping tubes are not named but they are numbered and each no of tube is used for a specific task or job 1) For the purpose of writing:no 2,3,4 2) For the purpose of making stars:no 6,7,8,9.12,15 3) For the purpose of making bigger stars:no 23 4) For the purpose of making shells:no 5,42,44 5) For the purpose of making flowers or petal:no 56,59

6) For the purpose of making basket:no 23 7) For the purpose of extension work, lace and other fine work:- no 0,00

PIPING BAGS:Well made piping bags from greaseproof paper or baking parchment are essential for good piping. Paper bags are easier to control than the plastic or metal icing syringes and they are disposable, so do not have to be cleaned like the plastic or nylon bags. Piping bags should never be made too large, as they will be difficult to control and the heat of your hand will change the consistency of the icing, bag for butter cream will need to be larger than those for royal icing. If doing a lot of piping, make several bags before starting to pipe. If piping with different colored icing or when using different tubes, you will need several bags on hand for each one. METHOD OF MAKING A PAPER PIPING BAGS. 1) Cut a piece of greaseproof paper twice as long as it is wide. 2) Fold the paper diagonally. The points will not meet. 3) Cut along the fold with a sharp knife to make two right angle triangles. 4) Lay the triangle flat with the right angle facing you and fold the corner inwards. 5) Place the corner on the point of the right angle, make a cone. 6) Wrap the corner around the cone twice so that the point meets. 7) Put your fingers in the cone to hold it and bring the other corner over it. 8) Slide the three points together to tighten the bag. 9) Fold the top points into the bag. If piping without a tube, fill the bag now. 10) If using a piping tube, cut off the tip of the bag with scissors and insert the tube. METHOD OF FILLING THE PIPING BAG. 1) Hold the bag in your hand or place on the table and hold the point. Scoop up some icing with a palette knife and place in the bag.

2) Hold the top of the bag down and gently pull out the palette knife. HOW TO USE A PIPING BAG The bag when filled will fill comfortably into one hand. The other is then left free to steady it. Hold the bag as you would hold a short, very fat pencil, with the thumb and index finger either side and the third finger bent. Underneath. The fourth and fifth finger bent underneath the fourth and fifth fingers are also bent under. The folded end of the bag will then fit snugly into the hand between the thumb and index finger. For smaller amount of icing the bag will not reach as far as the palm, so hold it with the thumb and first two fingers. Always make sure the thumb is on the folded end, keeping the bag firmly closed. If this position seems uncomfortable at first, persevere, as it enables the most pressure to be applied with the least effort. This is very important if you are piping for a long time. Pressure is applied by the thumb and first two fingers which are in contact with the bag. Fine movement is also achieved by use of these fingers. Do not hold the bag with both hands as this restricts movement and control. If through the nozzle, then it is too stiff or has been made incorrectly. HOW TO USE PIPING BAGS AT THE TIME OF WRITING. To pipe a straight line work towards your body. Touch the tube to the cake surface and apply light, even pressure, pulling away immediately to avoid making a bulb at the beginning of the line. Lift the tube up and about 3cm (1 1/2 in) away from the surface keeps your eye on the line to be followed. When about 3 cm (1 1/2in) from the end of the line, stop the pressure and gently lower the tube into position. With practice you will be able to finish the piped line in exactly the right place When piping a line with angles, such as a zigzag, touch the nozzle to the surface of the cake each time you change direction.