Bakery World Vol7 Iss9-10 Full

8/3/2019 Bakery World Vol7 Iss9-10 Full

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No.RNP/BGS/2115/2009-11, Dated: 24/06/2009

VOLUME 7, ISSUE 09-10MAG(2)/PP/71/2007-08 RUPEES: 35/- PERCOKARENG/2004/13842

FORPRIVATECIRCULATIONONBakeryWorld

ionta &c Pilrb inuP t

YOUR WINDOW TO THE ART & SCIENCE OF BAKING

S ASCHRI TMS ASCHRI TM

Nutrition tips for The Christmas seasonChristmas Spirit on Cookies

NPD - Baked Bournvita Custard MuffinNPD - Tart with Madras curry sauce

NPD - Dill seeds MuffinsChristmas Pudding The CharmIngredient of the month - Yeast

Process Driven MixingPhotocipe - Christmas Santa on a CookieMarket Trends - experimental techniques

BreadtrailEGYPT


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36 Volume 7, Issue 9-10

It is that the time of the year again - Christmas time !

Parties, decorations, puddings galore!

We at IBCA recreate the Christmas magic on cakes and cookies

Celebrate the Yuletide spirit with Snowman candies, Christmas plants ofpointsetta, the holly and the mistletoe on cookies, Bells and stockings oCookies , pine cones, sprays of berries and the whole decorated Christmastree on cakes and Cookies in red and green Royal Icing and Butter creamWe also take special orders for Christmas plum cakes and Pudding

booked well in advance. So jingle in the Christmas festive spirit with our

special Christmas delicacies of cakes and cookies. This issue also has special feature titled the The Bread Trail where we cover breadfrom around the world starting with The King of Breads- Egypt ! Iaddition are the regular columns from ingredient of the month yeast tthe gentle skill of mixing, trivia on Christmas and the irrepressibl

Christmas pudding! 2012 Happy reading and do write in to us.

Celebrating the Christmas or Yuletide Spirit is always a fun time!

Institute of Baking & Cake Art46/3, Mission road, Bangalore - 560027, India

Telephone: +91-80-22106619, 32021185Manish: +919886305404M.K.Gaur: +919342825279Indira: +919986088025email: [email protected]; www.ibcablr.com

EDITOR

SUPPORT (information)

co-EDITOR

DESIGNING & LAYOUT

ADMINISTRATION

PRINTER

PHOTOGRAPHY

Info

Manish Gaur

M.K.GaurRajeevSiddik, Nagesh, Abha,Santanu & Trainers

Kala Kanthan

Manish Gaur

P.S.Indira, Nalini, Veda

BakeryWorld Printers & Publishers

Santanu Borbora, Sunil & Decoration team

We thank all the students of IBCA to be apart of BakeryWorld

FORPRIVATECIRCULATIONONLYBakeryWorld

iona &t cl Piib ru nP t tor 'sEd

NOTE

- Manish Gau


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Healthy Nutrition tips for The

Christmas seasonChristmas Spirit on CookiesNPD - Baked Bournvita CustardMuffinNPD - Tart with Madras curry saucNPD - Dill seeds MuffinsChristmas Pudding The CharmBread Trail Egypt

Ingredient of the month - YeastPie Crust Process Driven MixingCan you differentiate?Getting that perfect sponge rightThe Art Of Holding a Piping BagPhotocipe - Christmas Santa on aCookieCake decoration is a very diverseMarket Trends - experimentaltechniques

AdvertisementsbakerSmart onlineExcel RefrigarationCS Aerotherm

Apple Bakery Machinery Pvt.LtdBakers Machinery & Consultancy CoMerryWhip Non-dairy creamDolarEngg Industries Pvt.LtdPD Navkar Bio-Chem Pvt.LtdBakers Shoppee

Check our webspace: www.ibcablr.com


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NUTRITIONHEALTH BENEFITS with BAKING

Healthy Nutrition tips for TheChristmas season

Christmas cookies, fudge and buttery rolls

are only a few of many Christmastemptations. The high-calorie foodextravaganza often begins in earlyDecember and lasts right into the New Year.Between office potlucks, family gatheringsand Christmas parties with your friends, youcan quickly put on weight if you do not havehealthy eating strategies in place.Consume Calories SelectivelyAvoiding your favorite Christmas foodscompletely will likely leave you feelingdeprived and may result in a binge. Indulgein small amounts of your favorite high-

calorie Christmas treats to avoid weight gainwhile satisfying your cravings. Don't acceptevery holiday treat passed your way. Saveyour indulgences for Christmas treats youtruly love to make the calories worth it.Share a Healthy DishIf you are hosting a Christmas celebration,plan a healthy menu or make substitutions inthe classic Christmas dishes for lighterversions. If someone else is hosting thefestivities, you have no control over what isserved. Bringing a healthy dish to shareensures you will have something nutritious

to snack on even if the rest of the meal is fullof calories and fat. A simple salad workswell. Use the salad to cover the majority ofyour plate while allowing yourself a few ofthe higher calorie items to fill the remainder.

Keep Water HandyChristmas is also known for its rich, high-calorie beverages, such as eggnog and hotchocolate. As with your favorite foods, alittle taste of the traditional Christmasbeverages won't completely derail a healthydiet. Balance these drinks with plenty ofwater.

Pack Healthy SnacksA bag full of healthy snacks during theChristmas season keeps you prepared whenmunchies strike or you're faced with asmorgasbord of unhealthy Christmas foodoptions. Keep snacks that travel well onhand, such as dried fruit, nuts and crackers..The healthy snacks also help you avoidoverindulging if you do decide to eat aChristmas cookie. Once the cookie is gone,dig into your health snack stash so you aren'ttempted to go back for a second, third or

Trivia

Celebrate the Christmas Spirit on Cookies and CakesCelebrating the Christmas or Yuletide Spirit is always a fun time!

Parties, decorations, puddings galore!Recreate the Christmas magic on cakes and cookies Celebrate the Yuletide spirwith Snowman candies, Christmas plants of poinsettia, the holly and the mistletoon cookies, Bells and stockings on Cookies , pine cones, sprays of berries and thewhole decorated Christmas tree on cakes and Cookies in red and green Royal

Icing and Butter cream. Bakers also take special orders for Christmas plum cakesand Puddings booked well in advance. So, jingle in the Christmas festive spiritwith our special Christmas delicacies of cakes and cookies.

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REC PEOF THE MONTH

TRIED & TESTED

Dill seeds Muffinsby M. Shilpa from BCCA program

Flour-200gms, Sugar powder-175gm

Butter-55gms, Cake Margarine-120gm

Liquid Glucouse-1 tsp, Egg-4 nos, Vanil

Powder-1tsp, Baking Powder-1/2ts

Baking Soda-1/4tsp, Milk Powder-2tsp,

Salt pinch, Dill seeds-1 tsp

Method:

Step1: Sieve the flour. add baking powde

baking soda, milk powder, salt in flour an

sieve it.

Step2: Cream the margarine, till it get so

and shiny. then add butter and cream i

then add liquid glucose, sugar powder the

cream it.

Step3: when it get curdle then add flou

mixture & egg alternatively, till it get batte

at last add dill seeds & add it to the mol

and baking time is 20 mint & bakin

temperatures should be 180C/200C

Tart with Madras curry sauceby M.Shilpa from BCCA program

Flour-125gms, Salt-1.50gm, Cake

margarine-62.5gms, White pepper

powder- tsp, Sugar powde -10gms,

Egg- no

Madras curry Sauce

Stick Butter - 8tsp, Large Onions finely

chopped-10gm, Large clores garlic-

Finely chopped 15gm, Carrots finely

chopped-50gms, capsicum finely

chopped- 50gms, Madras curry powder-

1-2 tsp, coconut milk -3/4 cup

Method:Step1: Sieve the flour. Rub the

flour with margarine. Add water to getsoft dough. Add salt, sugar powder and

egg mix it well. Then rest it for 30mins.

Then roll it out and cut it shape and size

you required. And baking time is 20 min

& Baking temperature 180C / 200C

Madras curry Sauce

Setp1: Melt the butter. Add onions, garlic

& carrots, without browning, but just

until they take on a toasted color around

the edges. The best way to avoid over -

browning the garlic to add it near the end,

Step2: When the Onions have already

began to brown. add madras curry

powder a teaspoon of a salt and 1/2 tsp

freshly grated ginger root. add coconut

milk use slightly less if a thicker sauce is

desired.

Step3: Boil it for one minute, remove

from heat. Add serve it with meat, fish

desired

by Priya Ashok from BCCA

program

Maida - 200 g, Sugar powder - 250 g,

Baking powder - 2.5 g, Milk powder

- 20 g, Salt - a pinch, custard powder

- 50 g, Fresh cream - 100 g, Eggs - 4,

Fat - 250 g, Bournvita - 60 g

Method

Step1: Cream fat till shiny (soft and

creamy)

Step 2 : Add sugar powder little by

little and continue creaming

Step 3 : Add beaten eggs, a little at a

time

Step 4 : Add maida mixture of

maida, custard powder,bakingpowder and milk powder and fold

gently.

Step 5 : Add fresh cream and

bournvita powder and fold

Step 6 : Pour into muffin moulds

and bake in pre heated oven at 175

deg C for 15-20 minutes.

Baked BournvitaCustard MuffinBaked BournvitaCustard Muffin


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Christmas Pudding

The Christmas pudding is a tradition followed during Christmas Eve. It has its origins in medieval England, and isometimes known as plum pudding.

The Christmas pudding recipe has its roots deeply cemented in family traditions and customs; in most homes thChristmas pudding recipe has been handed down through family for generations. Essentially the recipe bringtogether traditionally expensive or luxurious ingredients - notably the spices that are so important in developing itdistinctive rich aroma. The Christmas pudding in appearance is very dark - effectively black - as a result of the darsugars used in most recipes, and its long cooking time. The mixture can be moistened with the juice of citrus fruits analcohol such as brandy; some recipes call for dark beer such as mild or port beer and even rum.The initial cooking process usually involves steaming for many hours the period can be shortened without loss oquality by using a pressure cooker.

Serving the Christmas pudding is an occasion in itself where the pudding is reheated by steaming it once more, andressed with warm brandy which is set alight. It can be eaten with a white rum sauce, brandy butter, rum butter, creamlemon cream, and custard and is sometimes sprinkled with castor sugar. Christmas puddings are often dried out ohooks for weeks prior to serving in order to enhance the flavor. This pudding has been prepared with a traditional clotrather than a basin.

Some pointers to be kept in mind while making a Christmas pudding

The Christmas pudding is always special. The ingredients that go into making this special have such a warmth anaroma be it the spices, the butter, the fruits and the wines. An important aspect of the Christmas pudding is in the facthat the ingredients are collected, cut and mixed together for this special dessert three months in advance. This is sbecause longer the period of resting the choicest ingredients, greater the flavor and taste.An important tip would be to incorporate ghee or emulsified butter in place of butter to enhance the flavor of you

pudding. Always ensure that the ingredients are fresh and aromatic, the fruits and dry fruits are sliced evenly and

the aromatic spices of clove and cinnamon compete with each other to increase the flavor of the pudding. Last bu

certainly not the least, the love and effort that go into making a truly delicious homely treat can be relished all theyear through, as the pudding is baked in the tin itself to retain its flavor and texture.

The CharmChristmas PuddingThe CharmChristmas PuddingThe Charm


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In search for Bread around the worldIn search for Bread around the worldEGYPT

The History of Bread

It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. Thi

bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water tha

was mashed and baked. The first tools and implements used in the making of bread are dated to about 800

years BC. Egypt is attributed with popularizing the art of making bread. Egyptians are considered to be th

agricultural pioneers of the old world

The cuisine ofancient Egyptcovers a span of over three thousand years, but still retained many consisten

traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beeoften accompanied by green-shooted onions, other vegetables, and to a lesser extent meat and fish.

Br a e dtra li

Egyptian bread was made almost

exclusively from emmer wheat,

which was more difficult to turn into

flour when compared with most

other varieties of wheat. The chaff

does not come off through threshing,

but comes in spikelet that needed to

be removed by moistening and

pounding with a pestle to avoid

crushing the grains inside. It was

then dried in the sun, winnowed and

sieved and finally milled on a saddle

quern, which functioned by moving

the grindstone back and forth, rather

than with a rotating motion. The

baking techniques varied over time.

In the Old Kingdom, heavy pottery

molds were filled with dough and

then set in the embers to bake.

During the Middle Kingdom tall

cones were used on square

hearths. In the New Kingdom a new

type of a large open-topped clay

oven, cylindrical in shape, was

used, which was encased in thick

mud bricks and mortar. Dough was

then slapped on the heated inner

wall and peeled off when done.

Tombs from the New Kingdom

show images of bread in many

different shapes and sizes. Loaves

shaped like human figures, fish,

various animals and fans, all of

varying dough texture. Flavorings

used for bread included coriander

seeds and dates, but it is not known

if this was ever used by the poor.

continued on Page 9..


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YeastYeast can be simply described as an agent of ferment or

activity; YEAST is a single-cell organism, which needsfood, warmth, and moisture to thrive. It converts its'

food (sugar and starch), through fermentation, into

carbon dioxide and alcohol. It's the carbon dioxide that

makes baked goods rise. There are two types of yeast

available for sale. One type is Brewer's Yeast, a wet yeast

used primarily in beer making. The other type is Baker's

Yeast, which is used as a leavening agent. There are two

types of Baker's Yeast: Fresh or Compressed Yeast and

Active dry yeast.

Cake yeast, or compressed yeast, is fresh yeast. It is used

by many professional bakers and can be found in the

refrigerated section of some supermarkets. It has a

short shelf-life of one to two weeks. Some pastry recipes

call for fresh yeast, which comes in 0.6-oz squares.

Active dry yeast is the most commonly available form for

home bakers. It is available in 1/4-oz packets or jars.

Store jars in the refrigerator after opening. Be sure to

check the expiration date before baking.

Instant yeast is dry yeast developed in the past thirty

years. It comes in smaller granules than active dry yeast,absorbs liquid rapidly, and doesn't need to be hydrated

or "proofed" before being mixed into flour. "Bread

Machine Yeast" is instant yeast that may include

ascorbic acid, a dough conditioner.

A microscopic mushroom used mainly in bread-making.

The Saccharomyces cerevisiae yeast is the most

frequently used; it is also called "brewer's yeast" or

"baker's yeast." ?When active yeast is added to gluten-rich flour, the carbon dioxide stays trapped in the gluten,

which makes the dough rise. Non-active yeast is taken asa dietary supplement: brewer's yeast (very strong

tasting) is a by-product of making beer. It is mainly used

as a supplement, whereas torula yeast is specifically

cultivated as a dietary supplement. It has a better taste

than brewer's yeast.

Buying

Live yeast is sold fresh and compressed, or dried.

Compressed yeast is generally sold by weight. Dry yeast

is individual yeast or a mixture of several fast or regula

acting yeasts. It is found commercially in granulated

powder form. Yeast used as a dietary supplement is n

active and sold in powder form or as tablets.

Serving Ideas

Fresh, compressed yeast and dried yeast are used

identical ways. They are most effective at temperatur

of 75F-80F (24C-?27C). Yeast used as a dietasupplement is not used as a raising agent. This powder

blended with juice, water or stock, or added to soup

stews, breads and salads. Start with only a sma

quantity, especially in the case of brewer's yeast, to g

used to its taste.

Storing

At room temperature: yeast used as ?a dietasupplement. Keep dried yeast 1 year, in a cool place.

In the fridge: fresh and compressed yeast, 1 we

maximum.

Functions of Yeast

Production of carbon dioxide:?Carbon dioxide generated by the yeast as a result of the breakdown

fermentable sugars in the dough. The evolution

carbon dioxide causes expansion of the dough as it

trapped within the protein matrix of the dough.

Causes dough maturation:?This is accomplished the chemical reaction of yeast produced alcohols an

acids on protein of the flour and by the physic

stretching of the protein by carbon dioxide gas. Thresults in the light, airy physical structure associat

with yeast leavened products.

Development of fermentation flavor:?Yeast imparthe characteristic flavor of bread and other yea

leavened products. During dough fermentation, yea

produce many secondary metabolites such as ketone

higher alcohols, organic acids, aldehydes and ester

Some of these, alcohols for example, escape durin

baking. Others react with each other and with oth

compounds found in the dough to form new and mo

complex flavor compounds. These reactions occprimarily in the crust and the resultant flavor diffus

into the crumb of the baked bread.

Bread baking is both an art and a science. For beginni

bakers, the main point to keep in mind is thatyeast is

living organism that requires a warm, moist environme

and a food source to grow and thrive.


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Sugar themes for Sweet Creationcontact Indira: 9986088025, [email protected] to get price and details


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LEARNERSCORNERSTUDENTPR IEOFL

Ananya GuptaA Project Manager with IBM, Bangalore was always interested to learn baking and to bake some nice delicacies foher 2 year old son.

Vikram MalhotraWorking as a General Manager with IBM, Bangalore. He bakes' on weekend as hobby. He joined IBCA's HomBaking Course to understand the various baking techniques for breads, cakes and cookies.

Lalitha IndrakantiA General Manager with IBM, Bangalore says both her kids love baking and this Home Baking course that shenrolled reaffirmed that Baking is a major stress buster and is also helpful in knowing the nitty gritties of baking.

Prabuddha SarkarOwns and manages a chocolate boutique Choco Jaadu. He enrolled for the Home Baking course to learn the basicof baking. He has a suggestion which is to incorporate the product pricing / marketing concepts into the course.

Students Profile and Views at IBCA

Other than emmer, barley was grown to make bread and also used for

making beer, and so were lotus seeds and tiger nut. The grit from the

quern stones used to grind the flour mixed in with bread was a major

source of tooth decay due to the wear it produced on the enamel. For

those who could afford there was also fine dessert bread and cakes

baked from high-grade flour.

In ancient Egypt, the food habits of people varied according to theirwealth and social status; but bread was their staple food. Most of the

bread was made using cereals therefore distinguishing bread from

another. In ancient Egypt there were more than 30 varieties of bread

of both the flat and round variety Today in Egypt . the land of pita

bread, there are 3 main kinds of bread Aash Shami the white pita

bread made from inferior quality bread also known as Aysh Baladi;

the very common Egyptian bread which comes close to the American

pita bread and is made from defined flour known Aysh Shami ideal

for sandwiches and the dark crispy Aash Makamar made from a mix of

wheat flour skin and wheat flour and is baked for a longer period oftime. This dark crispy bread is used when Egyptians make fatta, a

lamb soup prepared during the Ramadan period. The dark Egyptian

bread is either machine made or handmade the handmade bread has

a thick layer of bran thus making it very tasty.

The Egyptians breads vary in texture and are mostly flat and used as

spoons with the tasty curries

B ear d ltrai...continued from Page 7

Pies are comfort food cookefor the special someone yolove your mother, brotherfriend or companion. The twaspects about pies are thexotic, different and tastfillings and the different crustthat can form the base. Piecan be sweet or savory. Yo

can incorporate molasses obrown sugar for the sweecrust and for the savory crustyou can add herbs such athyme, rosemary, ajwain tenhance the flavor of thcrust. Always ensure youcrust is light, flaky and a deegolden brown.

PIE CRUST


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process drivensteps to take

Mixing as a technique is unique, distinct and intrinsic in nature. Each mixing method

unique in its own way as it gives a different texture and character to the baked good. T

implements used, such as blades, whisks, spoons, etc. themselves make a differen

They have a great impact on what happens during mixing; For example, flour is made

of particles of protein, glutenin and gliadin, which when mixed with moisture in t

recipe, produce gluten. Mixing serves to physically break apart these proteins insmaller pieces and expose the moisture-loving portions, so the two blend togeth

more effectively.

Mixing methods certainly influence the final recipe's outcome. For example, popov

and creampuffs, with little gluten structure because the dough is folded and not stirre

inflate and puff-up like balloons just from the heat of the oven. Chemical leavening, su

as baking powder and baking soda used in making muffins and biscuits are quic

stirred or mixed and need a moderate gluten structure. Leavening in yeast bre

products need a strong gluten structure, as bread dough has to withstand the leaven

power of yeast, sometimes over a few hours, that's why kneading is also included alo

with a mixing step -- to produce a lot of gluten.

Mixing Methods -The Two-bowl Mixing Method, often called the Muffin Method, gives a texture w

larger and irregular air holes. Muffin and quick-bread batters are prepared in a cert

way so the gluten protein in flour is not developed and the result is a tender and flavor

recipe. This is the opposite of yeast bread recipes that require kneading to develop t

gluten.

The amount of mixing that should be done is to just blend the dry ingredients and liqu

ingredients, but not enough to produce a smooth batter; the batter should be lum

When lifted with a spoon, the batter should break and separate easily. If over-mixed, t

batter will look smooth and less lumpy, and prevents it from rising in the early part of t

baking. This results in a lighter slick crust with a duller appearance, a top which is nrounded but has peaks, and tunnels or holes through the center of the muffin. T

Creaming Method is beating together fat with the crystalline sugar, also known as t

sugar shortening, sugar batter or conventional method. The fat and sugar are cream

together until light and fluffy, and then the rest of the ingredients are added in. T

result is a cake like texture. Single-Stage Mixing Method, also known as the dump, on

bowl, quick-mix method or melted method. In its simplest form, the straight dou

method consists of only one step: combine all ingredients in the mixing bowl and m

according to a number of minutes. Many bakers make good quality recipes by using t

procedure. (For cakes, it's called the Melted Method)

Tips to master the finer technique of mixing -


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Can you differentiate betweenCake, Gateaux or Torte

What's in a name? Well in the case of cakes, gateaux and tortes.Name is mostly about perception. Add to that fact the tendencyof most cooks to categorize recipes as a means of defining themquickly. It is further confused by the fact we throw wordsaround a bit irresponsibly.

Standing at the bakery counter you might not notice much difference between acake, a gateau and a torte. So is there a difference?

Cakes: We all know what cake is. It's sweet, its round and it is used incommemorating special events, most notably birthdays and weddings. Fewdesserts are as lovingly embraced as a really good cake, perhaps becausecutting a cake is such a potent ceremonial moment.

However, the terms gateau and torte are more complicated, partly because theyare foreign words (to we English speakers) and partly because we have playedfast and loose with names in general for centuries.

But this is where my theory of perception comes in. Often you'll find recipesthat use labels like cake, gateau and torte rather haphazardly. Because most ofthe recipes I have seen for gateau or torte are really layer cakes (even if it's justone layer) with a few fancy ingredients. Fancy ingredients deserve a fancyname, right? So why not call that dense chocolate layer cake a gateau, maybeeven torte? The perception will be that is extra elegant and nobody willquestion the label because they'll be too busy eating down that cake, I mean

gateau.

It's easy to roll your eyes in those instances; pretentious cooks are not exactly anew breed. But in truth there is a lot of confusion on the matter. The word tortecomes from the Italian word torta, which means a round bread or cake. InEurope, most cakes are called tortes. That is because a torte is a cake, but whatabout gateau? Well, a gateau is a cake, any kind of cake (including a torte).

So if cake is cake and gateau is cake, and torte is cake, and cake is gateau howcome a cake is not always a torte?

The typical description of a torte: A torte can have layers, like a Dobos torte,but might not. Cakes also can have layers, but angel food cake and bundt cakedo not have layers. A torte can have a sweet icing like a cake, but if you aremaking a French torte it might not have any icing at all. There, is that clear?

"Torte, is a German word for cake. Tortes are usually made with flour,sugar, eggs, and butter, but often nuts or breadcrumbs are substituted forsome or all of the flour. Tortes have a moist quality that keeps them freshfor several days. A torte may be either a multilayered cake or a dense-textured single-layer cake...Tortes originated in Central Europe."From International Dictionary of Desserts, Pastries and Confections, Carole Bloom 1995 (p. 304)


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Star Plunger Set

Heart Plunger Set

100gmsRs.60/-A floral collection of differentcolored pansies, roses and otherflowers very suitable fordecorating your cakes and cooki

Bake n Serve range of absolutelydelightfully enticing muffin cupsin green, yellow, orange and redpolka dots; great for parties

Rs.3.50/- perpiece

Rs. 4.50/- per piece

Rs.250per set, Holly leaf highlysymbolic for Christmas and thiscan be used for cutting fondantdough or cookie dough

Rs.100/- per

setWho can ever imagine Christmawithout stars, make these assprinkles with fondant doughcutouts and sprinkle on cupcakeor decorative cream cakes

Rs.250/- p

setIdeal for cutting fondant, cookieand chocolate


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Templets to usefor creative Cake

Pipe out the above designs on cakes aborders or fillers with colored creams

Design your

series

WeddingCake02

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REW TTEE BEH KE ABL UP OY

CONNECT and write to usfrom face book page;http://www.facebook.com/pages/HELPbake

My liners keep peeling away from mycupcakes, why does this happen?A: Liners pulling away from cupcakes seems tohappen for a variety of reasons, here are someof the reasons that I have encountered:

* - If I dont bake the

cupcakes completely, I have noticed that partsof the liner edges with pull away from the edges* - I have also found that if putthe cupcakes into my storage container beforethey are completely room temp the liners willcome almost completely unattached from thecupcakes.* - I definitely notice thisissue occurs more often when the batter that Iam using is really moist.

Under-baked cupcakes

Storing cupcakes

Super moist cupcakes

Getting that perfect sponge right

Plain Sponge cake is the base for manydesserts; you can have it with ice creamor chocolate sauce, make a fruit custard

or you can eat it just plain. One of themost difficult tasks in baking is makingthe perfect sponge cake. Have oftenwondered what could make the perfectsponge. Having had the opportunity ofbeing part of a baking school, havenoticed one important aspect is in thebeating of the eggs. Make sure youchoose fresh eggs and beat them at anangle until there are no bubbles and youget a smooth mixture of the flour - eggsbatter. It is also to do with climaticconditions as in the temperature in theair. Keeping these aspects , you could try

your hand at turning out the perfectsponge.

The Art Of Holding a Piping Bag

At our baking institute, we have a 4 weekspecialized cake decoration coursewhere we begin s imple creamdecoration, to royal icing, doughdecorat ion and f inal ly creat ivedecoration. The basic techniqueunderlying the cream, royal icing andcreative decoration is in the angle atwhich you hold the piping bag and the

amount of pressure exerted by your hand/ hands. For optimum results one mustalways hold the piping bag between 35and 45 degree angle and exert not heavybut just the right kind of pressure; So theart of perfecting your cake decoration isthe angle at which you hold the pipingbag which in turn depends on perfectingthe art of holding right.At our bakinginstitute, we have a 4 week specializedcake decoration course where we beginsimple cream decoration, to royal icing,dough decoration and finally creativedecoration. The basic technique

underlying the cream, royal icing andcreative decoration is in the angle atwhich you hold the piping bag and theamount of pressure exerted by your hand/ hands. For optimum results one mustalways hold the piping bag between 35and 45 degree angle and exert not heavybut just the right kind of pressure; So theart of perfecting your cake decoration isthe angle at which you hold the pipingbag which in turn depends on perfectingthe art of holding right.

Sugar Character Design


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Materials required for Decoration

Tools required for Decoration: 1 thick straw, 1 thin straw, 1 smiley tool, 1 blade

Royal Icing conesSkin color for Santa's faceRed color for Santa 's Cap

White color for Santa'sbeard, moustache and snowBlack color for the eyesGreen Sprinklers

The Assembling ProcessStep One - Pipe out a round face using the skin colored Royal Icing, Use a little corn flour onyour finger to flatten the face. Step Two - Using Red Royal Icing, pipe out Santa's cap taperingit at the end, Step Three - Using the white royal icing, put a white dot at the end of Santa's cap;the same icing can be used to create Santa's beard using white dots and pipe his moustache.

Step Four - The next step would be to make his nose with the skin colored royal icing; afterwhich you pat some corn flour on it. Step Five - Then using black royal icing, you can createthe eyes in the form of 2 black dots. Step Six - You can finish the picture by piping out a borderusing white royal icing and then smoothening out the icing using a small palette knife. Thefinal step would be to sprinkle some green sprinklers on the white icing.

Christmas Santa on a Cookie


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Different decorated styling on Cup Cakesifferent decorated styling on Cup Cakes

Cake decoration is a very diverse and vast term in terms

of technique, idea and creativity.

Basically, one can work with butter cream or royal icing and put your creative

skills to test. In Butter cream decoration, with a star nozzle , you could play withpiping shells, upside down shells, garlands, zig zag and rosette.

Garlands: strands of icing can be used to create frosting that resembles ribbons,

vines, or banners that swing in the wind. Garlands are often used to circle around

the circumference of the cake.

Shells: plain or embellished shells can also be used for borders. Grooved marks in

the tip create marks and indentations like youd see on a seashell and one of the

the most popular forms of cake decoration.

Rosettes are like drop flowers, rosettes are not meant to be realistic but add a

pretty addition to the cake. These mini-roses can be added to a cakes top, base, or

sides.

Outlines: this technique is used to set off a part of your design from the rest of thecake.

Depending on what youre trying to accomplish, it may be better to use a thin, or

thick outline of icing. However, a dark color usually works best. A few interesting

techniques in butter cream icing are the star drop technique and the shell stretch

technique which are ideal for fillers especially in for childrens party cakes which

have theme like Alice in wonderland, Barbie and her family Mickey and Minnie

mouse and the recently popular Ben 10.

Cake Decorating TipsTips on Baking a Great Cake


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Documents

Bakery World Vol7 Iss9-10 Full