Cake Book - Bontku Ghosh

The Cake Book
Bontku Ghosh Page 2

The Cake Book
(An Analysis on Cakes, Cupcakes, Muffins, Brownies)

Introduction:
This book is for novices. Here I focus more on the tricks, tips and techniques of making a cake than
on recipes, although I have incorporated a few popular recipes to accomplish the book. In "Handy
Notes", one can easily find the basic recipes required for decoration and an explanation of common
baking jargons. Baking a cake is not essential for every day meal. Hence, one should not make it a
dreary one, rather add a little decoration or twist to the regular cake - and see the difference!!! The
funniest part is, one can cover up a little disaster with mild or heavy decoration as we do with
cosmetics.

Making a cake is easier when one knows the exact method of it. All cakes do not follow the same
procedure - the taste, texture, density and of course the appearances are different in each case. The
method of mixing plays an integral part of it. Pineapple pastry is different from plum cake, again
light fruit cake is not as the same as plum cake - but all these three cakes contain fruits, yet they are
visually distinguishable, and taste wise they are poles apart. Most of the time, we use baking
powder to make our cake fluffy, some people use baking powder and baking soda - both at the same
time; but in some cakes, astonishingly, there is no need for any leavening agent, yet they are soft
and fluffy. Well beaten eggs help make a cake soft, but over beaten eggs produce the opposite result.
Hence, my ardent endeavour is to explain to my readers how they should know when it is the best
time to place the cake into oven.

Baking a cake is as important as mixing is. Most of the time beginners over bake their cakes, it
happens due to their lack of confidence. When we start baking at home, we think that the cake
should be baked for some more time, although the cake is already perfectly baked. It happens as an
unknown phobia works at the back of our mind. Before start baking, one must understand one's
oven. To begin with, bake a small cake which is made with most ordinary and inexpensive
ingredients. When you see the final result is good, start baking bigger cakes. Thus, one must
understand the baking temperature. Temperature varies from one oven make to another.
Sometimes 190 degree Centigrade is the perfect for one oven, while recommended temperature for
other oven is 180 or 200 degree centigrade.

This is a general guide book and I have researched a lot to bring all important aspects together. This
is not an easy task at all. One can get recipes in almost every alternate site, but tricks and tips are
equally important for the perfection. Also I have included some notes on ingredient, like couverture,
bain-marie, whip and whisk etc. I have taken notes and tips from many sites, but among them
JoyofBaking.com is the one which I always rely on. For basic information and tips, I prefer to have a
look at about.com and BBC Food. Found some priceless recipes of the world's most adorable chef,
Dieter Schorner from a website. This book is free for all, especially for those who cook with passion
but not in a position to pay thousand bucks for a hardbound cookbook. Nowadays almost everyone
is accustomed with reading e-book, and the content of this book is purposely hyperlinked for
convenience.

I am very much grateful and thankful to my beloved Papai who took care of all the aesthetic aspects
of this book, and worked really hard to make this project fruitful!!!

Happy baking,
Bontku Ghosh
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Content:

Chapter I
Types of Cake
Here you will find a brief note on different types of cake.

Chapter II
Different Types of Mixing Technique
i) Creaming Method
ii) Combination Method
iii) One Bowl, Quick or Blending Method

Chapter III
Baking a Cake Without Oven
Here you will learn how to bake a cake using a pressure cooker.

Chapter IV
Common Cake Problems and Causes
Here you will see what mistakes we make during making and baking a cake.

Chapter V
Tips for Baking Better Cakes
Here you will get a number of useful tips to make a perfect cake.

Chapter VI
Fixing Common Problems
Here you will learn how to turn a faulty cake to the finest dessert.

Chapter VII
Cupcakes
Here you will find all the information about cupcake.
Muffins
Here you will find all the information about muffin.
Brownies
Here you will find all the information about brownies.

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Chapter VIII
Handy Notes
- Basic recipes
1. Icing Sugar
2. Caster Sugar Recipe
3. Basic Butter cream icing
4. American Style Confectioner's Frosting
5. Basic Whipped Cream (Sweetened Cream) Frosting:
i) Raspberry Whipped Cream
ii) Strawberry Whipped Cream
iii) Lemon Whipped Cream
iv) Chocolate Whipped Cream
v) Mocha Whipped Cream
6.Marzipan
7. Homemade Pan Release - Goop (Baking Spray)
8. Rainbow Sprinkles
9. Homemade Edible Glue
10. How to Make Caramel and Praline
11. Chocolate Glaze
12. Ganache
13. Fruit Glaze
14. Modeling Chocolate
15. Differences among fondant, gum paste, modeling chocolate and marzipan
16. Golden Syrup or Invert Syrup
17. Corn Syrup
18. Creme Fraiche
19. A Note on Flour
20. Meringue
21. Pastry Cream (Creme Patissiere)
22. A Note on Cream
23. A Note on Chocolate
24. A Note on Sugar
25. Almond Flour or Almond Meal
26. Hazelnut Flour or Meal

- Basic Techniques
i) Folding
ii) Lining and Greasing
iii) How to Ice a Cake with Buttercream
iv) How to Pipe Chocolate Decoration
v) Melting and Tempering Chocolate
vi) How to Ice a Cake with Royal Icing
vii) How to Pipe Icing Decoration on a Cake
viii) How to Cover a Cake with Fondant
ix) How to Decorate a Cupcake
x) How to Make a Paper Piping Bag
xi) How to Make Marzipan Fruit Cake
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xii) Icing a Cake with Chocolate Ganache
xiii) Removing a Cake from Cake Tin
xiv) Scrape Down
xv) Cake Stenciling
xvi) Colouring
xvii) Cutting Layers of a Cake
xviii) Whipping
xix) Whisking
xx) Bain-Marie

- Substitutions

- Conversion and Measure

Chapter IX
Recipes
Sachertorte
Chocolate Brownie
Pound Cake
Mocha Muffin
Chocolate Sponge Cake
Light Fruit Cake
Orange Chiffon Cake
Chocolate Genoise
Basic Sponge Cake
Plum Cake
Swiss Roll
Angel Food Cake
Chocolate Pudding Cake
Chocolate Sponge Sandwich with Chocolate Glaze
Mini Christmas Truffles
Brownies (old style) Recipe by Chef Dieter Schorner
Chocolate Bche de Nol (Yule Log) by Chef Jean-Claude Sanchez
Chco Lava Cake

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Chapter I

Types of Cake:

Cakes fall into two major groups: Foam Cakes (little or no fat) and Shortened (butter) Cakes.
There are two types of raised cakes:

1) Foam Cakes
Foam cakes have a high proportion of eggs to flour. They are leavened solely by the air beaten into
whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.
The three categories of foam cakes are:
i) Those that contain no fat:
Angel Food Cakes, Meringues, and Dacquoises.
ii) Those where the only fat is from egg yolks:
Sponge Cakes, some Biscuits, Roulades
iii) Those that contain fat (butter, shortening) plus egg yolks :
Genoises and Chiffons

2) Butter or Shortened Cakes
Butter cakes contain fat (butter, margarine, shortening) and rely on a chemical leavening agent
(baking powder, baking soda) for their rise. They are flavorful, and have a good texture and
volume. The American-style butter cake evolved from the English pound cake recipe of 1 pound of
flour, 1 pound of sugar, 1 pound of butter, and 1 pound of eggs. The French called the pound cake
"quatre-quarts" which translates to four-quarters, meaning 1/4 of the recipe is flour, 1/4 sugar, 1/4
butter and 1/4 eggs. The first pound cakes had no artificial leavening agent and volume was
obtained through the mixing (aeration) of the batter.

More Cake Types:
Charlottes: These molded desserts are a variation of the cake in which fillings, hot or cold,
are poured into a bowl lined with bread, ladyfingers or pieces of cake, then decorated. A
French pastry chef invented the charlotte in the 1800's. The classic version is the Charlotte
Russe. Also try such flavors as chocolate, eggnog, strawberry, Bavarian cream.
Jelly Rolls, Swiss Rolls, Roulades: These are a form of sponge-cake, baked in a shallow pan
and used for jellyrolls or such holiday cakes as the Christmas "yule log," an especially nice
variation. The cake (jelly roll, Swiss roll, roulade) are immediately removed from the pan
and rolled up in a sugared tea towel after baking. When cool, they are unrolled gently, filled
with jelly, custard or icings and rerolled. For the yule log (Buche de Noel), fill and ice with
chocolate buttercream, then decorate with leaves, "branches," meringue mushrooms and
woodland animals - a crowd-pleaser!

A Note on Christmas Special Rich Plum Cake:

Rich plum cake has a distinct colour and aroma which come from a special blend of spices and sugar.
Use raw or brown sugar instead of white polished sugar. Never powder the raw sugar, mix it with
other ingredients very carefully till it dissolves. Fruits that we generally use for the plum cake are
various kinds of dry fruits along with candied peel. Coat them well with flour before you add them into
the cake mixture. Traditionally these dry fruits are soaked in whisky or rum or brandy for about a
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year. But to save time, you can soak them in alcohol for about 3-4 days before you proceed for the
cake. If you do not like the flavour and taste of alcohol, just skip the process. Apart from dry fruits,
there is a special blend of spices. For this, you need : ginger powder or pure extract of finely grated
ginger, nutmeg powder, cinnamon powder and mace powder. Take equal quantity of each ingredient;
dry roast / toast separately - nutmeg, cinnamon and mace on slow fire, till they start changing colour
and releasing oil. Cool it down and grind them into a fine powder. For a cup of flour add a teaspoon of
the spice-mix (including ginger powder), if you do not have ginger powder, add half a teaspoon of
nutmeg powder, cinnamon powder and mace powder, plus half a teaspoon of pure ginger extract into
the cake mixture.

Chapter II

Different Types of Mixing Technique:-

i) Creaming Method: This is the easiest and produces the lightest cake with the best volume. This
mixing or beating technique not only combines ingredients to make a uniform mixture, but also
incorporates air into this mixture. A whisk, wooden spoon, or electric mixer with paddle
attachment can be used. The butter should be at room temperature so it incorporates the sugar
sufficiently to produce a smooth and creamy batter that is light and fluffy. Follow your recipe's
instructions, as this step can vary in length from seconds to minutes, depending on how much air
needs to be incorporated into the batter so it rises properly in the oven.

ii) Combination Method: This is similar to the creaming method but involves whipping the egg
whites separately from the yolks and then adding them to the batter. This method gives additional
volume and light texture to your cake. Some recipes that call for the creaming method can be
changed to this method by simply separating the eggs, beating the whites separately with a little of
the recipe's sugar, and then adding the whites to the finished batter. The combination method is
when whipped egg whites are added to the creamed ingredients.

iii) One Bowl, Quick or Blending Method: This method produces a cake which is very moist,
dense, with a fine and velvety texture. As the name implies, this method is faster and easier than the
creaming method as the creaming step of the butter and sugar is eliminated. All the dry ingredients
are first put into a mixing bowl and then soft butter and a little liquid are added. This is thoroughly
beaten together and then the eggs, flavoring, and remaining liquid are added. Since the liquid is
added after the butter and flour are combined, it reduces the gluten formation in the flour because
the fat has had a chance to coat all the flour before the toughening action from the liquid can take
place. This is why this method produces a melt-in-your-mouth cake (less gluten is formed).
However, using the one bowl method does not produce a cake with as much volume as the
creaming method. This is because the butter tends to melt into the batter, so it doesn't form as
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many air bubbles needed for maximum volume as in the creaming method. The temperature of the
ingredients plus the mixing speed are very important with this method.

Chapter III

Baking a Cake Without Oven (Pressure Cooker Method):
Cake can be baked in pressure cooker as well, but this method is for baking butter cake only . Use a
pressure cooker that's at least 3 liters, but 5 liters is a good size. Remove the gasket (the rubber
insulation ring) on the lid of your pressure cooker. You also do not need the whistle. For better
insulation, you need a pressure cooker stand or sand or flat griddle or tawa.

Mix all ingredients in a bowl as per your preferable mixing method.
Before starting to bake the cake, you need to pre-heat the pressure cooker. For this, just
place the lid (without gasket) on the pressure cooker (which should contain no water) and
cook on high heat for 2 mints.
Pour the batter in a greased pan that usually comes as an accessory with pressure cooker.
Fill the pan half with batter. Pressure cooker comes with a special kind of stand that goes at
the bottom of the cooker pan. It distributes heat more evenly and is especially useful when
baking in the pressure cooker. If you don't have , fill 1/4th of the cooker with sand. Sand
radiates heat and makes an oven like temperature. Never add water as it creates steam and
spoils oven-like environment.
It's better not to have the cake pan touch the bottom of the pressure cooker directly since
that may cause the bottom of the cake to cook more rapidly. If you do not have cake stand or
sand, another option is to place the pressure cooker on a flat griddle or tawa and cook the
cake. It's just an insulation between the flame and the bottom of the cooker to protect the
cake.
Now you can put the cake pan in. Make sure to use a cake pan that fits comfortably in the
pressure cooker without the sides touching. Use a pot-holder since the cooker will be hot
because of the pre-heating.
After placing the batter in, close the lid and cook on medium heat for 5 minutes and then
lower the flame to just a simmer. The cake, depending on the size of your cake pan and
pressure cooker, will take anywhere between 45 minutes to 1 hour to bake.

IMPORTANT NOTES:
A pressure cooker is not meant for baking .
Using your pressure cooker to bake once or twice a year is probably okay but not regularly.
Do not use non-stick pressure cooker for baking.
Always check the quality of the pressure cooker, especially thickness of aluminum, safety
valve and lid.

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Chapter IV
Common Cake Problems and Causes:

External Cake Appearance
Symptom Causes
Top crust too dark - Oven too hot.
- Excessive top heat.
Cake too small - Scaling weight too low.
- Oven temperature too high.
- Batter temperature too high.
- Batter temperature too low.
- Incorrect amount of water.
Cake burned on top - Oven temperature too hot.
- Incorrect amount of water.
Crust is shiny and sticky - Oven temperature too cool.
- Not baked long enough
- Too much sugar in recipe.
Crust too thick - Excessive baking time.
Cake falls during baking - Excessive jarring or moving of the cake during
baking.
- Oven temperature too low.
- Excessive mixing of the batter.
- Opening the oven door during baking process.
Top of cake peaks and cracks - Oven temperature was too hot. (the outside of the
cake baked to form a crust too quickly. As mixture in
center of the cake continued to cook and rise, it burst
up through the top of the cake.)
- Cake wasn't baked on the center rack of the oven.
- Too much raising agent.
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- Cake tin's too small.
- Cake batter over mixed.
- Wrong type of flour.
Cake shrinks - Excessive liquid.
- Batter too cold.
- Oven too hot.
- Improper mixing procedure.
- Baked too long.
Cake rose unevenly

Flat and large air bubble on top
- Flour was not blended sufficiently into the main
mixture.
- Temperature inside the oven was uneven.
- Oven temperature too high.
- the cake didn't go into the oven as soon as the
mixture was finished or the oven wasn't hot enough
when the cake went in.
Cake stuck to the pan - Improper greasing/flouring of pan.
- Layers were cooled too long before trying to
remove them.

Internal Cake Appearance
Symptom Causes
Coarse and irregular grain

Sugary crust
- Improper mixing procedures.
- Stiff batter.
- Careless or poor depositing in the pans.
- Oven too cool, (baked too slowly).
-Butter and sugar are not beaten adequately.
- Too much sugar has been added.
Dense grain

Dense texture

Dense / rubbery bottom layer
- Excessive liquid in the batter.
- Improper mixing procedure.
- too much liquid, too much sugar or too little
leavening, and not too much flour .
- the cake mixture hasn't had enough air beaten into
it.
- the eggs were added too quickly and curdled.
- there's not enough raising agent.
- it has not been cooked correctly.
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- not mixed egg white or softened butter properly
into the batter before pouring into the tin.
Off-color cakes - Improper mixing procedure.
- Oven too cool, (baked too slowly).
- Unclean equipment.
If raisins, nuts or dried fruit sunk to the
bottom
- Pieces of fruit were too large and too heavy.
- Sugary syrup on the outside of the fruit was not
washed off- causing the pieces of fruit to slide
through the mixture as it heated.
- Washed and dried fruit was not dusted with flour
before being added to the mixture.
- Cake mixture was over beaten or was too wet so it
could not hold the fruit in place.
- Oven temperature was too low, causing the mixture
to melt before it set to hold the fruit in place.

General Cake Faults
Symptom Causes
Batter over-flowed the pans - Wrong adjustments to recipes (too much liquid,
flour etc.)
- Wrong size pan used. Mixture should fill 2/3 of pan.
Poor flavor - Improper mixing procedure.
- Improper cleaning and greasing of the pans.
- Faulty baking conditions.
- Improper cleaning of the equipment.
Cakes too tough - Excessive mixing.
- Wrong type of flour.
- Batter too stiff (insufficient water).
- Batter too thin (excessive water).
Lacks body/structure

Broken when turned out of pan
- Excessive mixing
- Insufficient liquid.
- Less than 15 minutes cooling / resting time after
coming out of the oven.
Dries out too soon - Excessive baking time.
- Insufficient liquid.
- Improper mixing procedures.
- Cooled in a drafty location.
Gooey centre -hasn't been cooked for long enough.
Cake is thin -Pan is too large
Sunk in the middle - the oven door has been opened before the cake has
set.
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- the cake didn't go in the oven as soon as the
mixture was ready.
- there's too much raising agent.
Sides of cake are crunchy or burnt -too much fat has been used to grease the tin.
- the cake tin is not sufficiently lined.
- the oven's too hot.
- the cake's been left in the oven for too long.
- it contains a fat not suitable for baking.
Burnt on top but uncooked in the centre cake tin is too small.
Bottom is dense - improper mixing.
- leavening agent issue.
Stuck cake - Inadequate greasing of the pan surface.
- adding too much sugar.
Creamed mixture has curdled - The butter and sugar were not beaten until light
and creamy .
- The eggs were not at room temperature when
added, or not beaten fully

Chapter V

Tips for Baking Better Cakes:

Recipe Ingredients:
Ingredients for cakes should be room temperature (can take out of refrigerator
approximately 60-90 minutes before needed).
Always use fresh egg. To check freshness of eggs, put in a bowl of waterif they sink, theyre
fresh. If they float and stand on one end, theyre not. Eggs typically means Grade A, large eggs.
Milk typically means homogenized.
You can substitute milk with yogurt or sour cream, to experiment with different textures.
Weighing ingredients with a digital kitchen scale is the most accurate method of baking.
1 large egg white = 37 grams, 1 large egg yolk = 20 grams. Eggs separate best when cold,
but whites whip best when room temperature or warm.
1 cup of flour (100 grms ordinary or cake flour) needs 1 tea spoon of baking powder.
Egg whites in carton freeze welljust pull out of freezer night before you need them.
For best results, use pure vanilla.
To bring cold eggs to room temperature quickly, you can put the whole eggs into a bowl of
lukewarm water (not hot) for 30 minutes.
To bring butter to room temperature quickly, you can cut into small cubes on a plate for about
15 minutes.
Semisweet Chocolate = Dark Chocolate. Bittersweet Chocolate = Extra Dark Chocolate.
Semisweet & Bittersweet Chocolate are interchangeable.
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Unless otherwise listed, use unsalted butter for cake recipes.
It is easier to separate eggs when it is cold.

Mixing:
Incorporate dry ingredients together with whisk before adding to wet ingredients.
When creaming butter and sugar, get the mixture very pale yellow and fluffywill take several
minutes (around 5).
Caster sugar or powdered sugar helps mix quickly. Granulated sugar takes time.
For basic sponge cake or to make the base of torte, always add granulated sugar when you beat
egg white. This helps keep egg white soft, but well beaten (not over beaten, peak should be soft
and shiny ) and the softness of egg white helps mix with other ingredients easily.
Always choose large round bottom bowl (mixing bowl) for mixing.
Always sift dry ingredients (flour, caster sugar, baking powder) before you mix.
Always start and end with dry ingredients when alternating with wet ingredients (3 dry
additions, 2 wet ).
When using a stand-up kitten mixer, use a paddle (not a wire whip) to mix the batter.
Dont over mix once dry ingredients are added. Just mix on low speed until incorporated.
Kitchen stand-mixers dont need to run at full-speed. A small mixer should run no more
than speed #4, for most things. A large mixer no more than speed #6. You will add years to your
mixers life!
Be careful with your sugartoo much can cause a dark crust (one of several possible causes), too
little can cause too light a crust or tough texture.
Watch your flourtoo much can cause a cracked top (one of several possible causes).
Beat egg yolks with fork before adding to batter.
To retrieve stray eggshells in mixture, use the emptied half-shelleggshell sticks to eggshell. If
you dont get them all, they will sink during baking, so you can turn baked cake over when cool
and retrieve them.
A pinch of salt brings out the flavours in sweet baked goods.
When folding, you should always add the lighter of the two mixtures on top, using a gentle
folding motion, to avoid deflating batter. The cake mixture should always be light and fluffy.
When mixing egg whites for meringue, wipe all utensils and bowl with vinegar or lemon juice on
a paper towel before they come in contact with the egg whites (including the mixer whisk
attachment). Any trace of grease, will likely jeopardize your meringue.
Keep an extra set of rubber spatulas that you use strictly for meringue.
If incorporating more than one flavour into a batter or icing, always start with the vanilla; vanilla
enhances most flavours.
Leavening agent : 1 - 1 1/4 teaspoons of baking powder for each cup of flour (140 grams.)
or 1/4 teaspoon baking soda for each cup of flour.
Cut and fold method of mixing is very important for basic sponge cake which is generally used as
a pastry ; other types of cake are not as spongy and fluffy as basic sponge cake. For other types
of cake, mix egg one by one and flour little at a time - this will help your cake dense but soft and
will give chiffon like texture .
Basic sponge cake (foam cake ) needs too many eggs comparing to the amount of flour, but
butter in not necessary - fat comes from the yolks.

Baking Cakes:
For evenly-baked cakes, no domed tops, and no-fuss assembly, bake layer-by-layer. This
means if youre baking a 3-layer cake, use 3 of the same size/shape pan, and bake 3 shorter
layers at same time.
Always grease the baking pan. If you are using baking sheet, grease it too. This helps take the
cake out easily. If you do not have baking spray or baking sheet, use brown paper or good
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quality aluminum foil ; cover the baking pan with brown paper or foil, smoothen the creases and
then grease it with goop and then pour the cake mixture.
Fill half of the cake pan with batter or 2/3rd at the most. Bake a cake at the centre of the oven.
When placing pans or bake ware into the oven for baking - Dont crowd them. Baking sheets
should never be touching each other; Keep at least 1" between the sides of any baking pans or
sheets and the sides of the oven. Even circulation around the pan is required for perfect baking.
Dont stack the pans directly over or under pans on other shelves. They should be staggered on
the different shelves. (The less pans you bake at one time, the better your cakes will be).
Pre-heat your oven at 170-180 degree centigrade for about 10-15 minutes, do not open the oven
door meanwhile.
Use a small offset palette knife to spread batter evenly in pans.
Get a separate oven thermometer for an accurate temperature readingmost ovens are either
hot or cold.
Always wait for oven to reach necessary temperature before putting cakes in oven.
Keep cakes away from sides of oven, and if possible a few inches from each other (when more
than 1 baking at once).
Rotate cakes after 20-30 minutes, depending on volume, in oven (dont disturb before 20
minutes).
Use middle rack, unless otherwise stated in recipe.
Typically, when in oven, cakes are almost done when you can smell cake in the kitchen. Sounds
weird, but youll see!
Leave cakes in oven when testing for doneness. When a skewer comes clean from the "center
of cake", its done.
Dont over bake! This is one sure way to end up with a dry cake.
For fruit cake, mix dry fruits with flour and coat them well before you add them into the cake
batter.
If using a dark colored pan, reduce the oven temperature, stated in the recipe, by 25 degrees
F.

Cooling & Frosting:
Cool (not completely cool, cake should be warm ) the cakes in pans on wire racks for 10-15
minutes, depending on the size of cake, before removing from pans. The cake needs to be
turned upside down immediately upon removing it from the oven as this keeps the cake
from shrinking and losing its volume as it cools.
Remove cupcakes from pan immediately, placing individual cupcakes on wire rack to cool.
Once completely cooled, wrap cake layers in plastic wrap and place in freezer for 30 minutes
before cutting and/or icing.
Always place cake on a thin foil-covered cake board the same size/shape as the cake for ease
of icing/serving, etc.
To easily remove a cake form the pan on to a wire rack, place a double thickness paper
towel on the wire rack. The towel prevents the wire bars from breaking the crust or leaving
imprints on the top of the cake.
Cut a four-layer cake with a long, serrated knife. Hold the knife horizontally, put one hand
on top of the cake and slowly rotate the cake, cutting into the cake all the way around.
Continue to rotate and cut deeper into the layer until you cut through and create two even
halves. You can also use a piece of thread rather than a knife. Hold a long piece of thread
between your hands and start from the back. Slowly and evenly pull the thread through to
the front.
Always cut the dome off the cake and then brush away any stray cake crumbs with silicone
pastry brush before icing. These will give a smooth and even surface.
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Apply even layers of filling using an 18 pastry bag and large round tip.
Apply thin layer of icing to seal in crumbs, then place in refrigerator for 30 minutes before
second layer of icing. This is called "crumb coat"; it helps hold the final icing better and prevent
from falling off.
To frost the in-between layers of cake, do not use icing sugar. Use powdered sugar with cream
or butter, flavour and colour in making of the creamy layer - this helps keep the cake soft and
moist inside. To frost the outer layer of the cake, always use icing sugar . Icing sugar contains
corn flour which gives a bit of stability and firmness in cream. This is good for decoration, but
does not moisten the cake.
Use an offset palette knife/icing spatula for frosting top of cake, and straight palette knife/icing
spatula for sides of cake. Use a bench scraper for super-smooth edges.
If you dont have time for frosting your cake, a good sprinkling of powdered sugar does
wonders! Tastes and looks great on most cakes.
To give your frosted cake a glossy finish, you can use a hair-dryer on medium heat over the
outside of the cake (right before serving).
To decorate with stencils, use royal icing or powder food colour.
To freeze your cake, frosted or unfrosted, let it completely cool. Unfrosted cakes keep 4 to 6
months; frosted cakes keep 1 to 2 months. Thaw your cakes at room temperature.

Chapter VI

Fixing Common Problems:
Burnt / not baked part Carefully cut off the burnt part / not baked part of the cake.
Sunken cake -Remove the sunken middle of the cake. Get a ring cake. Fill the
hole with cream or fresh fruits. Frost and serve.
- if irregular in shape, make baked alaska, trifle or ice cream-cake
sandwich.
- Crumble the sunken part with butter cream and decorate
cupcakes or pie or cookies with it.
Bump or rise on cake Slice it off. Frost it to hush up.
Stale or dry cake -Slice thinly and sprinkle sugar- water syrup to give a moist look
and fresh taste.
- Put the slices in an air tight container with a slice of fresh bread
to keep it fresh a few days more.
Sugary crust on cake Slice the sugary crust off. Moisten with light sugar-water syrup;
decorate with light butter cream swirl.
Shrunken cake (if not
too hard)
- Slice thinly and sprinkle sugar- water syrup; make sandwich with
a slice of ice cream.
- Cut and decorate with cream .
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Stuck cake - Cut and give a regular shape; frost and serve as tea cake or small
pastry.
- Press a glass/tumbler on the cake, make a mini cute cake,
decorate and serve.
Heavy cake -Slice and bake till hard and crisp, thus, make cookies.
- slice and use it as a base of pudding, custard or other cream
based desserts.
Have no time for
frosting
- sprinkle caster sugar on cake.
- decorate with the slices of fresh fruit.
- decorate with grated chocolate and a dash of cinnamon powder.
Messy frosting - Cover the cake with dark colour or the same colour frosting.
Smooth the surface, make the first layer thin and cover it carefully,
so that it can hold the loose parts together and prevents from
falling off ; and then go for final decoration.
- play with frosting and can give a funky look .
- sprinkle dry and grated coconut.

Chapter VII

Cupcake:-

What is a Cupcake?
A small, individual-size cake that's usually baked in a muffin pan. Sometimes the cupcake mold is
lined with a crimped paper or foil cup. After baking, the paper or foil is simply peeled off before the
cupcake is eaten.

Preparing Cupcakes:
Line cupcake pans with cupcake papers, or grease the pans.
When baking cupcakes, place pan in the middle of a preheated oven.
Set a timer so that you don't forget about your cupcakes.
Bake cupcakes for the minimum time suggested, then test them to see if they're done.
Cupcakes are done when you can insert a toothpick into the middle of one and it comes out
clean and dry.
Always wear oven mitts when removing cupcake pans from the oven.
Place cupcake pan on cooling rack for at least 5 minutes.
Remove cupcakes from the pan and place them back on the rack to cool further.
Let the cupcakes cool completely before you decorate them.

Icing and Decorating Cupcakes:
Before you begin icing and decorating cupcakes, make sure they are completely cooled.
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If you're icing cupcakes, first brush them lightly with your fingers to remove any loose
crumbs.
Place a dollop of icing in the center of the treat you want to ice. Using a table knife, make
short strokes to spread the icing from the top of the dollop - this keeps crumbs from getting
in the icing.
If your icing is difficult to spread, dip the knife in hot water.
Try using decorations other than candy, such as cereal, pretzels, chips, etc.
For special birthday cupcakes, ice each one, then place a hard candy ring or gummy ring on
top and stand a candle in the center of each one.

Muffin:-

What is a Muffin (Tea Cake)?
A small, cakelike bread that can be made with a variety of flours and often contains fruits and nuts.
Most American-style muffins fall into the quick bread category and are leavened with either
baking powder or baking soda. The yeast-raised type, such as the English muffin, is generally finer
in texture. These small breads are usually made in a muffin pan (also called muffin tin), a special
baking pan with 6 or 12 cup-shaped depressions that hold the muffin batter. Each standard muffin
cup is about 2 1/2 inches in diameter. There are also giant muffin pans with 3 1/4-inch cups,
miniature muffin pans (gem pans) in which the diameter of each indentation is 1 1/4 to 2 inches
and muffin top pans, which are about 4 inches in diameter and only 1/2 inch deep. Muffins can be
sweet or savory and, though they were once considered breakfast or tea fare, are now also served
with lunch and dinner.

Types of Muffin :
i) Bread-like Muffin: The bread-like muffin batter is made using the "muffin
method". This batter can be assembled and baked 'quickly', usually in 20-25 minutes. Only
two bowls are needed to make the batter. One bowl is used to mix all the dry ingredients
together. The second bowl contains all the wet ingredients. The fat used with the bread-
like muffins is usually in liquid form, either an oil or melted butter. When the wet and dry
ingredients have been mixed together separately, then they are combined. The important
step here is not to over mix the batter. However, there is a tendency to over mix because
the ratio of liquid to flour is quite high. Only 10 to 15 strokes are needed to moisten
the ingredients and the batter should be still lumpy and you may still see a few traces of
flour. Don't worry about these lumps as the batter continues to blend as it bakes and any
lumps will disappear.
ii) Cake-like Muffin: The cake-like muffin batter is prepared using the same method as
making a cake batter. The butter (room-temperature) and sugar are creamed together. The
eggs are mixed in and then the wet and dry ingredients are added alternately. The higher
sugar and fat content in this type of muffin act as tenderizers thereby producing a richer
cake-like muffin with a softer crumb. The increased fat content also minimizes the
development of gluten which again helps to produce a muffin with a softer crumb.

Muffin Making Tips:
Like cake, batter should not be over mixed, as causes tunnel and tough muffin.
Grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel
dipped in shortening to grease each cup.
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For rounded tops on muffins grease only the bottom of the cup and halfway up the side of
the cup.
Use paper liners in muffin cups for easy clean-up.
If muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. If
sufficient room is not allowed for muffins to expand before reaching the top of the cup the
muffin will flatten on top. Best fill each muffin cup half with batter.
If some muffin cups will remain empty during baking, put 2 to 3 tablespoons water in the
unused muffin cups to keep the pan from warping.
If baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel
for about two minutes.

What are the Differences Between Muffins and Cupcakes?
Some say cupcakes have frosting. A basic formula for muffins is 2 cups flour, 2-4
tablespoons sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 egg, 1/4 cup oil,
shortening or butter, 1 cup milk. When the fat, sugar and egg ratio in a recipe reaches
double or more than this, you have reached the cake level.
Other Technical Difference Between Muffins and Cupcakes: The method of cooking is
different for muffins and cupcakes. The muffin method is by far the fastest and easiest.
Flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. This is
where the leavening can be uniformly dispersed into the flour. Sugar is mixed with the flour
to prevent the flour from lumping when combined with the wet ingredients.
Butter is used in cupcakes, while oil is generally used in muffin.
Cupcake is a miniature cake and muffin is a miniature quick bread.
Cupcakes are generally lighter and fluffier in texture than muffins, which generally contain
chunks.

Different Methods of Making and Baking Muffins:
In a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to
disperse the fat more uniformly. Then the milk is stirred in. This much mixing can be done
ahead and held. The two are combined just before baking.
To combine, cut and fold liquid into the dry ingredients. Mix only to combine. Batter will be
lumpy but no pockets of dry ingredients should remain. The general rule is only 12 strokes.
Bake as soon as it's mixed. When filling cups, do not mix batter between scoops. Excessive
mixing causes loss of leavening.
The Cake Method for Making Muffins: Sometimes muffins are made using the cake method,
i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. This is
more time consuming but produces a lighter, more tender, cake-like muffin.

The Perfect Muffin:
The perfect muffin has a thin brown crust, a slightly rounded top with a pebbled appearance and a
moist, even interior. There should be no peaks, no tunnels which are usually caused by excessive
mixing and too much liquid (muffin batter should not be fluid).

More Leavening is Not Better:
Just because a recipe is in print does not mean that it is in balance. A guide for leavening 2 cups of
flour in a recipe is either 2 1/2 teaspoons double acting baking powder, or 4 teaspoons fast acting
baking powder, or 1/2 teaspoon soda plus 1 cup buttermilk (for the acid) and 1 1/4 teaspoons
baking powder. Excess baking powder and soda taste bitter.

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Here Are a Few Tips For Altering Muffin Recipes:
Substitute 2 egg whites for one egg in the recipe. If these are stiffly beaten and folded in at
the end it will produce a lighter muffin with less fat.
Use non-fat milk instead of whole milk.
Use salad oil in place of butter. In place of the fat in the recipe, use one-fourth of the oil and
replace the other three-fourths with fruit pure such as applesauce. Jars of baby food fruits
provide a quick choice of pures other than apple. Adding non-gluten grain products (bran,
germ, oatmeal, corn meal) for part of the flour makes a more tender muffin.

Create Your Own Taste Sensations:
Begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye,
oatmeal or leftover cooked cereal. Add 1/2 to one cup chopped apple, dates, prunes, raisins,
apricots, figs, blueberries, cranberries, cheese, nuts.
Make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two
separate bowls. Use one and package one with the list of wet ingredients to be added when mixing
at a later date.

PROBLEM SOLVING:
Muffins have tunnels and are dry:
- batter was over mixed (too much gluten development)
- over baked and/or oven too hot
- too much flour and/or too little liquid
Muffins or cupcakes have an uneven shape:
- too much batter in each cup (fill only 1/2 to 2/3 full). Overfilling will cause muffins to have
"flying saucer" like tops.
- oven temperature too high
Tops are brown but muffin is not cooked through:
- oven temperature too high
- oven rack not in center of oven
Muffin does not rise sufficiently:
- oven temperature too low
- batter over mixed or incorrect amount of leavening agent.
Muffins Stick to Pan:
- pan was not prepared properly.
- let muffins sit in pan too long after removing from oven. Try placing the pan on a wet towel for a
few minutes to loosen the muffins. Run a sharp edge around the inside of each muffin.

Brownies:-
The beauty of this Brownie is that it is made using just one bowl. First you melt the chocolate with
the butter and then, one by one, you stir in the rest of the ingredients. You do not have to pull out
your electric mixer, all you need is a wire whisk and spatula (or wooden spoon). The deep chocolate
flavor of these brownies comes from semisweet chocolate and cocoa powder (either unsweetened
or Dutch-processed). The quality of the chocolate will affect the taste of your brownies. So buy the
best you can afford. When choosing a chocolate, always buy one that you enjoy eating out-of-hand.
Look for chocolate that has a lovely shiny finish (a sign that the chocolate was cooked at the right
temperature for the right amount of time) and one that has that wonderful 'snap' when you break it
into pieces. You could substitute nuts (chopped walnuts or pecans) for the chocolate chips.
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Brownie Types:
The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour.

FUDGY BROWNIES (which purists often claim are the only real brownies) have a minimum
of flourabout half a cupand no leavening such as baking powder at all. Melting the butter
rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate
is the standard, with a full cup of sugar required to balance its bitterness. Either granulated
or brown sugar may be used; substitute one for the other in equal proportions. The deeper
the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter of
personal taste.
CAKELIKE BROWNIES are little cakes! They contain less butter and more flour than fudgy
brownies, as well as a bit of baking powder to make them softer and lighter. Often the
softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming
incorporates air into the mixture, which causes the brownies to rise higher.) Many cakelike
recipes also call for a bit of milk to add tenderness.
CHEWY BROWNIES usually get their texture from two factors: an extra egg (or even two)
and a combination of different types of chocolate. Of all the chocolate types, unsweetened
chocolate has the highest proportion of starches, which create a stiffer-textured brownie.
Semisweet chocolate produces a creamier texture. Put the two together, often with a few
tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a
rich, satisfyingly chewy result.
BLONDIES are really butterscotch bars, made with brown sugar, butter, and eggs (and
usually nuts as well), but no chocolate. Typically, blondies have a cakelike texture.

A Note about Fat:
Brownies aren't a low-fat treat. Besides the butteras much as 8 ounces, or one full stick, per batch
there's the cocoa butter in the chocolate itself. For a calorie-trimming alternative, look for
recipes that use unsweetened cocoa powder instead of bar chocolate, or substitute 3
tablespoons of cocoa powder, plus 1 tablespoon butter, for each ounce of unsweetened
chocolate. ("Dutch-process" cocoa has the smoothest, mildest, and richest flavor.) Most cocoa
powder has only 10 percent to 12 percent fat, compared to unsweetened bar chocolate's 50 percent
to 55 percent. And many tasters can't tell the difference!

Preparing the Pan :
First, use the pan size specified in the recipe-usually but not always 8 inches square. Baking
in a too-large pan will yield thin, dry bars that may taste fine but won't resemble true
brownies. Baking in a too-small pan may result in brownies with undercooked centers.
Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-
colored pans can cause the edges to over bake or even burn.
Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do
this even if the recipe doesn't specify.) After greasing the pan, many bakers like to line it
with pieces of parchment paper or aluminum foil that have been cut larger than the size of
the pan so that the edges hang over the sides like a sling. Thoroughly grease the lining. After
the brownies have baked and cooled, the lining may be lifted out of the pan and inverted on
a platter. Gently peel away the foil or paper, then cut the brownies into squares.
Brownies can also be baked very successfully in a well-greased mini-muffin tin, which
eliminates the problem of cutting into squares.

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Mixing and Baking :
Most brownie recipes begin with melting butter and chocolate together. The safest way to
do this is in a double boiler or any small pan placed over a pot of gently simmering water. If
you're an experienced baker, you can place the butter and chocolate directly in a saucepan
over a low flame. Be sure to stir the mixture constantly. Butter and chocolate may also be
melted together in a microwave oven on medium power, opening the oven and stirring the
mixture every 20 to 30 seconds.
Over mixing the ingredients can cause brownies to turn out tough or for a thin crust to form
on top. Mix wet and dry ingredients just long enough to blend them, taking special care not
to overbeat after the eggs are added.
To improve the texture of brownies, place the unbaked batter (in the prepared pan) in the
refrigerator for several hours or even overnight.

How Long to Bake Brownies?
Experience is the best guide, but here are some general rules. For fudge-style brownies,
remove the pan when the sides have shrunk slightly away from the edges of the pan. The
center will still be slightly gooey, but will firm up during cooling. Cake-style brownies are
done when a toothpick inserted into the center has a few moist crumbs attached to it.
To prevent burning the bottoms of your brownies, place the pan on a preheated cookie
sheet or pizza stone.
Over baking makes brownies completely tasteless.

Cutting and Storing :
Brownies will be easier to cut if you place the pan in the freezer for several minutes. Dip a
sharp knife in hot water, wipe it dry, and move it across the pan in an up-and-down sawing
motion.
"Steve ritual," is a technique of making brownies - bake brownies for a shorter time at a
higher temperature (375 to 400 degrees), then place the hot pan in ice water about "
deep. The sudden change in temperature produces a crisp crust and a soft, dense center.
After you cut the brownies, either cover the pan tightly with aluminum foil or remove the
brownies and place them in an airtight container. If they contain perishable ingredients
such as cream cheese, place them in the refrigerator. At room temperature, they'll keep for
three to four days; in the refrigerator, about five days.
Freezing brownies may affect their texture, so it's best to take a few precautions. If the
brownies have been cut into squares, wrap each square in plastic wrap, then in foil, and
then place the wrapped squares in an airtight freezer bag.
Alternatively, you can freeze the whole pan briefly-just long enough to harden the brownies.
Then remove the brownie "block," wrap it tightly in plastic wrap, then in foil. Place the block
into a large airtight freezer bag and freeze.

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Chapter VIII

Handy Notes:

A. Basic Recipes:

1. Icing Sugar Confectioners Sugar Recipe
Ingredients:
1 cup granulated sugar
1 tablespoon cornstarch
Directions:
First in a blender add granulated sugar and cornstarch. Cornstarch is added to prevent clumping.
You can use a coffee grinder or any blender such as a small smoothie blender, or a bigger aluminum
blender.
Turn the blender on and blend until the mixture is powdery. It takes only a few minutes.
Store the homemade confectioners sugar in an airtight container.
Notes:
A blender is better to make icing sugar than a food processor. In contrary, you can use both a food
processor and a blender to make caster sugar because caster sugar is not as fine as icing sugar.

2. Caster Sugar Recipe
Ingredients:
One cup of granulated sugar
Directions:
First, add the sugar into the blender and pulse 15 times, or until the sugar becomes finely
granulated.
Various Sugars:
Granulated sugar = everyday table sugar;
Caster sugar = superfine sugar = bakers sugar;
Confectioners sugar = icing sugar.

3. Basic Butter cream icing
Ingredients:
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
few drops food colouring
Preparation method:
1. Beat the butter in a large bowl until soft. Add half of the icing sugar
and beat until smooth.
2. Add the remaining icing sugar and one tablespoon of the milk and
beat the mixture until creamy and smooth. Beat in the milk, if
necessary, to loosen the mixture.
3. Stir in the food colouring until well combined.

4. American Style Confectioner's Frosting
4 cups (460 grams) confectioners' sugar (icing or powdered sugar), sifted
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1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
4tablespoons milk or light cream
Assorted food colors (if desired)
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well
blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape
down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat
frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap
to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-
whip before using. Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at
cake decorating stores and party stores).
To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four
ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.
This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.
Note: For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted
butter and 1/2 cup (113 grams) shortening.

5. Basic Whipped Cream (Sweetened Cream) Frosting or Vanilla Chantilly:
1 cup (240 ml) cold heavy whipping cream (35-40% butterfat content)
1/2 teaspoon pure vanilla extract
1 - 2 tablespoons (15-25 grams) granulated white sugar, or to taste
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the
ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and
refrigerate. Makes about 2 cups (480 ml) whipped cream.
Tip: Chill your cream, bowl, and beaters before making whipped cream for a faster and better end
product.
i) Raspberry Whipped Cream:
Make the Whipped Cream Frosting and add: 1/3 cup (80 ml) chilled raspberry puree or seedless
raspberry jam.
Make the whipped cream frosting but beat only until very soft peaks form. Then add the raspberry
puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed.
If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.
ii) Strawberry Whipped Cream:
Make the Whipped Cream Frosting and add: 1/3 cup (80 ml) chilled strawberry puree or
strawberry jam.
Make the whipped cream frosting but beat only until very soft peaks form. Then add
the strawberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or
puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml)
whipped cream.
iii) Lemon Whipped Cream:
Make the Whipped Cream Frosting and add 1/4-1/3 cup (60-80 ml) chilled lemon curd.
Make the whipped cream frosting but beat only until very soft peaks form. Then add the chilled
lemon curd, and beat just until stiff peaks form. Taste and fold in more sugar or lemon curd, as
needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped
cream.
iv) Chocolate Whipped Cream:
3 - 4 tablespoons (35 - 50 grams) granulated white sugar, or to taste
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2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
1 cup (240 ml) cold heavy whipping cream
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla
extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of
the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the
cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes
about 2 cups (480 ml) whipped cream.
v) Mocha Whipped Cream:
3 - 4 tablespoons (35 - 50 grams) granulated white sugar, or to taste
2 tablespoons unsweetened cocoa powder(regular or Dutch processed)
1 teaspoon instant coffee powder or espresso powder, or to taste
1 cup (240 ml) cold heavy whipping cream
Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla
extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in
about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee
powder). Then add the rest of the cream and beat just until stiff peaks form. If not using
immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

6. Marzipan:
1 cup of almonds
1 cup of granulated sugar
boil water, add almonds and boil it on high heat for about 2 minutes. Drain water and peel of the
skin as soon as possible and keep the peeled almond on a kitchen towel. Let it dry and grind it to a
fine paste (in a coffee grinder). Do not add water. Grind the granulated sugar finely. Do not grind
them together. Mix almond and caster sugar and knead like a dough. When it releases oil and the
edges come out, stop kneading. Wrap a cling film to retain the moisture and store it in the
refrigerator. You can keep it up to 6 months in the refrigerator.

7. Homemade Pan Release - Goop (Baking Spray):

1 cup flour
1 cup shortening
1 cup oil (I used canola)
Place all ingredients in medium bowl and whisk well by hand or a mixer. The mixture will be
smooth and creamy. Store in airtight container in refrigerator.
When ready to use: Dip a pastry brush into mixture and spread over bottom and sides of cake pan.
Store in an airtight container or wrap tightly with cling film and keep it in the refrigerator . Can be
stored up to 6 months.

8. Rainbow Sprinkles:

a piping bag fit with a multi-opening tip ( #134 but #89 works too ).
8 ounces powdered sugar
1/2 tsp kosher salt
1 egg white
1 tsp vanilla, or other extract
assorted food colorings
as many piping bags as you have colors, fitted with small or multi-opening tips.
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Method: With a hand or stand mixer fitted with a paddle attachment, mix the first four ingredients
until a semi-thick paste forms. Divide the paste into as many portions as you have colors, tinting
each batch with the color of your choice.
Put the colored paste into a piping bag and, on a sheet pan lined with parchment paper, pipe out
long, thin lines. Take care the lines do not touch each other.
Repeat the process with the remaining colors and allow the piped lines to dry for 24 hours till the
core is dried. After the time has elapsed, use a bench scraper or knife to scrape off the dried
sprinkle lines and then to break/chop the lines into fairly long or short pieces . Store in an airtight
container, indefinitely.

9. Homemade Edible Glue
Make a thick sugar syrup with 1/2 a cup of sugar and 1 table spoon of water. Simmer the solution
for a few minutes till the solution becomes thick and sticky. Carefully use it as a glue to stick
marzipan or fondant decorations on cake.

10. How to Make Caramel and Praline
Caramel is made by cooking sugar until it changes colour. Its made with very little water and sets
incredibly hard.
Quantities will vary according to how much caramel you want to make. 300g of sugar can be made
into hard caramel with six tablespoons of water.
Stir the sugar and water together in a deep, heavy-based saucepan over a medium heat. Once the
sugar is dissolved, stop stirring. Use a pastry brush dipped in water to get rid of any crystals of
sugar clinging to the sides of the pan. If not removed, they can turn your caramel grainy.
Increase the heat and bring the syrup to a boil until the sugar turns golden-brown. Caramel can
burn very easily, so watch it carefully.
When the caramel is done, plunge the base of the pan into a sink full of cold water for a minute. This
stops the caramel from cooking further and getting too brown. It can now be used to top meringues
or as the base of a crme caramel.
To make praline, stir toasted, skinned almonds or hazelnuts into the caramel a few minutes before
it is finished cooking. Pour the mixture out onto a baking tray lined with parchment and allow to
cool completely. It is extremely hot so dont touch until fully cooled. Once set, break the hard
caramel into pieces and blend in a food processor to a fine powder. Use as a delicious topping for
desserts such as ice-cream or brownie - ice cream sandwich.

11. Chocolate Glaze
6 ounces (180 grams) semi sweet chocolate, chopped
4 tablespoons (57 grams) butter, diced
2 tablespoons light corn syrup (liquid glucose)
1 tablespoon brandy (optional)
Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of
simmering water. Remove from heat, stir in the brandy, and let cool to room temperature. Pour the
glaze over the top of the cooled bundt cake or sacher torte, letting the glaze flow down the sides.
Keeps several days at room temperature.
The Viennese method of making chocolate glaze (used in sachertorte) is a bit of different from
the American style chocolate glaze :
Use 1 cup sugar, 1/2 cup water, and 4 ounces (113.40 gm) bittersweet cooking chocolate. In a
heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly
and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and
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chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the
pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234F.,
about 5 minutes. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use
immediately. When pouring, do not scrape the pan.
The quicker and easier, yet authentic European version of chocolate glaze is, boil water and
sugar. When it is sticky, switch off heat. Add cooking chocolate and stir. Melt the chocolate
completely. Heat it once again, if not thick, shiny and creamy or cooked . The chocolate glaze always
should be thick, shiny and creamy. Whisk vigorously to maintain creamy consistency.
Note: First check the sweetness of the chocolate and then use sugar or corn syrup accordingly.

12. Ganache
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy(optional)
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and
butter in a small saucepan over medium heat. (Can also heat the cream and butter in the
microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow
to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into
the ganache) with a spoon or whisk until smooth. If desired, add the liqueur.
Makes enough ganache to cover one - 9 inch (23 cm) cake or torte.
To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the
cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the
refrigerator.)
First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top
of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs
so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the
crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large
baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the
center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using
big strokes to push the ganache over the sides of the cake. (This will create an even coating of
ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache
set before covering and storing the cake.

13. Fruit Glaze
Easily prepared from preserves add flavor, protect crisp crusts from getting soft in contact with
moist fillings, and provide a slick undercoat that adds extra sheen when another glaze is poured
over the dessert. Apricot and red currant are the most versatile, as their acidity balances the
sweetness of the dessert, but you can use another favorite flavor, if you wish. Just be sure to use
preserves, and not jam or jelly, which have different fruit-sugar ratios. The preserves must be
simmered for a few minutes to evaporate excess liquid and give a firm, slick finish to the glazed
desserts. It's best to turn an entire 12-ounce jar of preserves into glaze, storing the glaze in the
empty preserves jar, so you have small amounts ready when needed.
Apricot Glaze:
1 1/4 cups apricot preserves
2 tablespoons golden rum or water
Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook,
stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the
spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use
warm.
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14. Modeling Chocolate:
This is a pliable chocolate paste made from just two ingredients, chocolate (readymade edible
chocolate, not cooking chocolate / baking chocolate) and corn syrup. It has the texture of a tootsie
roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons,
ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate.
Dark Chocolate Modeling Paste:
7 ounces (200 grams)bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup
Semi-Sweet Chocolate Modeling Paste:
7 ounces (200 grams)semi-sweet chocolate, chopped
3 1/2 - 4 tablespoons light corn syrup
White Chocolate Modeling Paste:
7 ounces (200 grams)white chocolate, chopped
Milk Chocolate Modeling Paste:
7 ounces (200 grams)Milk Chocolate
Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or
grease with vegetable oil before measuring.
Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the
chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely
combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about
two hours).
When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work
with. If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you
are working with oil or spray with Pam so the chocolate won't stick.
At this point you can make the chocolate into whatever shape you want. Some ideas: It can be
formed into a long rope or braid and wrapped around the base of the cake. It can also be placed
around the outside top edge of the cake.
This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk
shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta
machine. This dough can also be used to make flowers, leaves, or any other decorations.
Well wrapped it will keep for months. If it gets hard to work with knead in a little more corn syrup
until it is pliable again.
Quick Tips:
First, start with a firm cake that can withstand the weight. Modeling chocolate will be heavier than
icing.
Second, you can use a rolling-pin to roll out the modeling chocolate, but the process will be much
easier if you have a pasta machine.
Third, you will still need to frost your cake with a thin layer of butter cream frosting before
applying the modeling chocolate coating.

Chocolate Quantity Syrup Quantity Result Star Rating
100g Nestle Melts 4 teaspoons Glucose
syrup
Workable but not as
good as when made
with corn syrup
3
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Chocolate Quantity Syrup Quantity Result Star Rating
100g Nestle Melts 2 teaspoons Corn Syrup Smooth, good
consistency
4
100g Cadbury Milk
Chocolate
8 tsp glucose syrup tastes good, texture
a little 'sticky' not as
smooth as using
corn syrup.
3
100g Cadbury Milk
Chocolate
4 tsp corn syrup tastes great, flexible,
pliable
4
100g Cadbury Milk
chocolate
1 Tablespoon glucose
syrup plus 1 teaspoon
water
Not good, crumbly 1
100g Wilton Candy Melts 2 tsp corn syrup The best results,
pliable, flexible,
smooth
5
100g Wilton Candy Melts 2 tsp Glucose Syrup 1
drop gel colour
Very crumbly,
useable but only
just, breaks easily.
2
100g Wilton Candy Melts 4 tsp glucose Good, flexible, rolls
out well
4

15. Differences among Fondant, Gum paste, Marzipan and Modeling Chocolate:
a) Covering a cake: Rolled fondant is a pliable, dough-like icing which is popular for use on
covering a cake. Its smooth appearance gives cakes a polished look, and rolled fondant is also
flexible and workable enough to mold into shapes, which is very effective for decorating cakes.
While fondant will remain soft, gum paste dries quite hard and is better suited for decoration on a
cake than for, say, covering an entire cake. Marzipan gets hard easily, but it can be used in covering
a cake. Modeling chocolate is an expensive option to cover a cake, and it tends to melt in warm
weather.
b)Taste: Marzipan and modeling chocolate taste better than gum paste and fondant.
c)Problems: Fondant and gum paste can dry around the edges and can crack. Marzipan
can also have the same problem as it tends to get dry very soon. Modeling chocolate can
be clumpy if it is stale and not properly mixed.
d)Decoration: Gum paste is the best option for making flowers and other decorations
which require subtle aestheticism. Fondant, modeling chocolate and marzipan have
certain limitations. Although these three can be used in basic decorative purpose, but with
gum paste one can make intricate model with less hazard.
e) Handling: Corn flour or corn starch is good enough to handle fondant and gum paste.
But using too much of corn flour results dry and hard gum paste or fondant. For making
model with marzipan, use icing sugar. Grease palm to make modeling chocolate
manageable.

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16. Golden Syrup or Invert Syrup:
400 gm caster sugar
200 ml water
50 ml fresh lemon juice, sifted
Use a stainless pot, add sugar and water. Lightly swirl the pot to combine the sugar and water.
Turn on the heat to medium and bring it to a boil. Add lemon juice. When it boils again, reduce heat
to the lowest temperature. Do not ever stir or touch the sugar solution. Continue to cook up to 110 -
115C (230 - 240F), for about 45 minutes. Along the way of cooking syrup, damp a brush with water
and brush away the sugar on the sides of the pot and avoid the sugar from being crystallized (as
shown in picture).
When the syrup becomes amber, with a consistency close to honey but not yet. Remove from the
heat. Let it cool and transfer to a clean air-tight jar. Its ready for use after one or two days. The
golden syrup can be stored up for several months to a year at room temperature. The longer the
syrup matures, the more fragrance and favour it would bring up.
Notes:
- When the syrup turns golden brown, spoon out a bit of syrup and make sure its cooled down.
Place a drop between your thumb and index finger. A thin thread can be formed when separate
your fingers.
- When the syrup is still hot, it looks rather watery and runny. Once it cools down, it becomes
thicker.
- Use stainless steel pot to make syrup. Do not use utensils that are made of steel or aluminum.
- The longer you cook the syrup, the darker it becomes. Thus, make sure the stove heat is not too
high, otherwise youd lose all the water before getting the amber colour you want.
- If the syrup turns too hard after cooling down, dont panic. Its because the syrup is cooked too
long and lose too much water. Just add some more water, then cook again, to your preferred
consistency, or vise versa, if the syrup is too runny, you can also heat it up and cook again.

17. Corn Syrup:
14 ounces corn on the cob
5 1/4 cups water (use 2 1/2 cups water if you plan to leave the corn off)
2 pounds sugar
2 teaspoons salt
1 vanilla bean or 1 tea spoon pure vanilla extract
1. Slice corn cobs into one-inch slices. This was the hardest part of making homemade corn syrup. It
is not easy to cut corn cobs. Use a sharp knife, put your weight into it, and be careful. Note: If you
plan to leave the corn off, skip directly to step five.
2. Bring a medium-sized saucepan filled with the water and cut corn to a boil.
3. Reduce heat to medium and simmer until water is reduced by half - about thirty minutes.
4. Using a colander, strain out the corn, reserving the corn-flavored water.
5. Return the water to the saucepan and add the sugar and salt.
6. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the saucepan. Skip
this step if you are using vanilla extract.
7. Turn heat to medium-low and stir until sugar is dissolved.
8. Simmer until the mixture is thick enough to stick to the back of a spoon.
9. Remove from heat and cool to room temperature.
10. Store in the refrigerator with the vanilla bean until ready to use.
11. When ready to use, if necessary, microwave with a touch of water and gently stir to remove the
sugar crystals.

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18. Creme Fraiche:
- 1 cup (240 ml) heavy 'whipping' cream (cream with a 35-40% butterfat content)
- 1 tablespoon buttermilk or plain yogurt
In a medium saucepan, over low heat, warm the cream to about 105 degrees F (40 degrees C).
Remove from heat, transfer the cream to a bowl, and stir in the buttermilk or plain yogurt. Let this
mixture sit at room temperature(70-75 degrees F) (21-24 degrees C), loosely covered with plastic
wrap, until thickened (like mayonnaise or thick yogurt)with a tangy, slightly nutty flavor. (This will
take anywhere from 24 to 36 hours, depending on your room temperature.) When ready, stir the
cream and then cover and place in the refrigerator until well chilled (at least 8 hours, preferably
overnight). Creme fraiche can be stored in the refrigerator for up to 10 days.
Creme Fraiche Frosting: Place your mixing bowl and whisk in the freezer for about 15-30 minutes.
Then beat the Creme Fraiche with 1/2 teaspoon pure vanilla extract and 1-2 tablespoons (15-25
grams) of granulated white sugar, or to taste, until stiff peaks form. Can be used in desserts instead
of whipped cream. Makes about 1 cup (240 ml) Creme Fraiche

19. A Note on Flour:
i) All Purpose Flour: All-purpose flour is formulated to have a medium gluten content of
around 12 percent or so. This makes it a good middle-of-the-road flour that can be used for a whole
range of baking, from crusty breads to fine cakes and pastries. all-purpose is usually a mix of wheat
and barley flour. If you have Cake Flour, but no All-Purpose Flour at home, You'll need 1 cup, plus 2
tablespoons of Cake Flour to replace 1 cup of All-Purpose Flour in a recipe.
ii) Cake Flour: 2 tablespoons cornstarch and 1 cup all-purpose flour. Remove 2 level
tablespoons all-purpose flour from the cup and replace it with 2 level tablespoons of cornstarch.
Once the "cake flour" is added to the dry ingredients, be sure to mix well with a wire whisk.
iii) Self-rising Flour: To make self-rising flour at home, we need all-purpose flour, salt, baking
powder. Using a dry measure, measure the desired amount of flour into a separate container.
For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
Mix to combine. You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.
If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and
baking powder.
iv) Maida: Maida is refined wheat flour. In sub-continent, it is often called as all purpose
flour. But it is different from all purpose flour; but one can make cake, cookie, muffin etc.
with it.
v) Bread flour: Measure out the minimum amount of all-purpose flour you'll need for the bread
recipe. If the recipe says four to six cups of flour, start with four to avoid waste.
Add one tablespoon of wheat gluten for every cup of white flour. Stir until the flour and gluten are
thoroughly mixed and you have your own bread flour. Beat in the bread flour with your other
ingredients, following the recipe, to make your dough. Add the flour one cup at a time, stirring it in
thoroughly before adding more. Begin kneading the dough by hand once it becomes firm enough. If
stirring pulls it away from the side of the bowl, it's ready to knead. Mix more gluten and all-purpose
flour in a separate bowl if you have to add flour while kneading. Scatter it over the dough and work
it in by hand.
20) Meringue:
3 large egg whites (3 ounces or 90 grams)
1/4 teaspoon cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take
granulated white sugar and process it for about 30-60 seconds in a food processor)
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Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a
baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2
inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium
speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft
peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the
meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your
thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so
keep beating until it feels smooth between your fingers.
To Make Small Meringue or Meringue Cookie: Before placing the cookies on the cookie sheet, place
a little of the meringue on the underside of each corner of the parchment paper. This will prevent
the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm)
tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively,
spoon mounds of meringue, using two spoons, onto the prepared sheets.
To Make Meringue Sheet: Spread meringue about 1 inch thick on a baking sheet.
Bake the meringues for approximately 1 1/2 to1 3/4 hours, rotating the baking sheet from front to
back (about half way through) to ensure even baking. The meringues are done when they are pale
in color and fairly crisp. (The meringues will release easily from the parchment paper.)Turn off the
oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or
overnight. The meringues can be covered and stored at room temperature for several days.
Note: Baking the meringues in a slow oven allows for gradual evaporation of the moisture from
the meringues. If the oven temperature is too high, the outside of the meringue will dry and set too
quickly. You will also notice that the outside of the meringue separates from the inside. Another
indicator that your oven is too high is when the meringue starts to brown which causes the sugar to
caramelize. If this happens, lower the temperature about 25 degrees F. If you decide to make
meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be
up to 30 minutes more) than on a dry day. Lastly, to prevent cracking of the meringues, do not open
the oven door during the first half of the baking time. You can add colour (concentrate) and flavour
(pure essence or extract) as per your choice while you are adding caster sugar to the egg white.
Meringue Powder: Cool the meringue and break them into pieces. Place in the bowl of a food
processor. Pulse until the meringue turns to powder. Place in a jar and keep at room temperature.

21) Pastry Cream (Creme Patissiere):
1 1/4 cups (300 ml) milk (whole or 2%)
1/2vanillabean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste
3 large egg yolks
1/4 cup (50 grams) granulated white sugar
2 tablespoons (20 grams) all-purpose flour
2 tablespoons (20 grams) cornstarch(corn flour)
1/2 tablespoon liqueur(Grand Marnier, Brandy, Kirsch) (optional)
For lighter pastry cream fold in1/2 cup (120 ml) softly whipped cream to cooled pastry cream.
For Chocolate pastry cream add 2 ounces (60 grams) of finely grated bittersweet or semi-sweet
chocolate to the hot pastry cream. Stir until melted.
For Coffee pastry cream add 1/2 - 1 tablespoon instant espresso or coffee powder to the hot milk.
For Raspberry pastry cream add 1/4 cup (60 ml) (or to taste)raspberry sauce to pastry cream.

In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too
long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and
then add to the egg mixture, mixing until you get a smooth paste. Meanwhile, in a saucepan bring
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the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and
add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg
(curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add
the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar
bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and
cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly
for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the
liqueur (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl
and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room
temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before
using to get rid of any lumps that may have formed. Makes about 1 cup (240 ml).

22) A Note on Cream:
Cream is obtained by skimming the top layer of butterfat from milk, and it is categorized by its fat
content below.
Half and half: half milk and half cream mixed together, with a fat content between 10-15%. It
adds a richness milk does not, but is not thick enough to replace cream in recipes that call for
cream. It will not whip like cream, either.
Light cream: fat content between 18-30%, also known as coffee cream. Light cream will not
whip.
Whipping cream: made specifically for whipping, contains 30-36% milk fat. Often contains
stabilizers and emulsifiers to ensure it keeps and holds its form when being whipped.
Heavy cream: also called heavy whipping cream, has a fat content between 36-40%. Whipping
cream is a bit lighter, with only 30 percent milk fat.
Heavy cream will whip better and hold its shape longer than whipping cream. Therefore, it is
recommended more for piping, pastry fillings, and toppings. Whipping cream will still whip well,
but it is likely to lose its loft and become liquid again more quickly.
Manufacturing cream: has a fat content over 40%, and is generally not available in retail stores.
It is primarily used in professional food service.
Aerosol cream: comes in aerosol cans and contains cream, emulsifiers, stabilizers, and nitrous
oxide, the propellant used to squirt it out of the cans. Although it has its uses in dessert preparation,
it is not used in candy making.
Whipped topping or dessert topping: usually does not contain cream at all, but instead is a
mixture of hydrogenated vegetable oils.

23) A Note on Chocolate:
The type of chocolate is determined by the various amounts of cocoa butter and chocolate liquor
the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture.
This brief guide to chocolate terminology will familiarize you with some of the most common
chocolate varieties. A "real chocolate" must contain cocoa butter.
Cocoa powder: This unsweetened powder is pulverized, partially defatted chocolate liquor.
Cocoa powder gives an intense chocolate taste and is available in Dutch-processed (alkalized) or
natural varieties. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor.
It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda.
Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. Alkalized
cocoa powder is recommended for recipes that call for baking powder.
Unsweetened chocolate: Also known as bitter or baking chocolate. This is pure chocolate
liquor, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a
bitter taste and is not meant for consumption on its ownit is best used in cooking, when it can be
combined with sugar to make it more palatable. Because cocoa beans contain equal amounts of
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cocoa butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate flavor to baked
goods. Unsweetened chocolate is the base ingredient in all other forms of chocolate, except white
chocolate.
Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and
leicithin (an emulsifier).There are no milk solids added in dark chocolate. The cocoa content of
commercial dark chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark
bars. Bittersweet chocolate and semi-sweet chocolate also fall into the dark chocolate category.
Bittersweet chocolate: Chocolate, as defined by the FDA, that contains at least 35% cocoa solids.
Most bittersweet bars contain at least 50% chocolate liquor, with some bars pushing 70-80%
chocolate liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-
sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturers
bittersweet bar may taste sweeter than anothers semi-sweet bar.
Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll House
semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35% cocoa solids, and is
generally assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. However,
the lack of regulations regarding sugar content means that these classifications are relative and not
consistent across brands.
Sweet dark chocolate: is dark chocolate in the sense that it does not contain milk solids, but it
still has a high percentage of sugar and is much sweeter than other types of dark chocolate. Many
brands of sweet dark chocolate have only 20-40% cocoa solids.
Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk chocolate
contains either condensed milk (most European varieties) or dry milk solids. Milk chocolate must
contain at least 10% chocolate liquor (in the United States), 3.39% butterfat, and 12% milk solids.
Milk chocolates are typically much sweeter than dark chocolate, and have a lighter color and a less
pronounced chocolate taste. Milk chocolate is more difficult to temper properly and more prone
to overheating.
White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not
contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate
taste, but commonly tastes like vanilla or other added flavorings. By law, white chocolate must
contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar. There are
some white chocolate products available that contain vegetable fats instead of cocoa butter
these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are
not technically white chocolate.
Couverture chocolate: The term couverture translates to covering and refers to the finest
professional quality chocolate. Naturally, used primarily by professional bakers or confectioners,
this chocolate contains a very high percent (at least 30%) of cocoa butter, as well as a high
percentage of chocolate liquor. This high ratio makes it expensive, but it also means that the
resulting chocolate is smooth and melts quickly and evenly. Couverture chocolate is the preferred
chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties.
Ultra Couverture Chocolate: It is equal in quality to couverture chocolate, but with an even
higher cocoa butter content. Due to the higher cocoa butter content and very low viscosity, it is the
perfect chocolate for dipping and enrobing. Few manufacturers are able to successfully produce
this type of chocolate because of the difficulty in balancing the higher cocoa butter content while
retaining superb taste and texture. When tempered and cooled, it forms a thin and elegant glossy
shell.
Compound Chocolate: It contains vegetable oil instead of cocoa butter and tempering is not
required. Home hobbyists and professionals alike have utilized compound chocolate due to its ease
of use and lower price.
Gianduja chocolate: Gianduja is the name given to a European style of chocolate made from
chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with
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almond paste. It comes in milk or dark chocolate varieties. Gianduja chocolate can be used as a
flavoring or as a substitute for milk or dark chocolate. At room temperature it is soft enough to be
rolled or cut, but is too soft to use for molding chocolates.
"Candy coating" chocolate: Also known as confectionery coating, summer coating, or
compound coating. These terms refer to candy products that are flavored like dark, milk or white
chocolate and substitute vegetable or palm oils for cocoa butter. These products are cheaper than
most chocolates, and do not contain significant amounts of chocolate liquor; thus, they do not have
a strong chocolate flavor or an appealing mouth feel. However, they have excellent melting and
molding properties, and thus are often used in candy-making for dipping or enrobing, since they do
not require tempering and can withstand high ambient temperatures. Be careful to never mix candy
coating with real chocolate, as the fats are not compatible and the resulting candy will be
unattractive and discolored.

24) A Note on Sugar:
One thing most cake recipes have in common is their copious use of sugar. Its important to know
the distinctions between different types of sugar products, so that your cakes are successful.
Granulated sugar: This is derived from either beets or sugarcane, and when a recipe calls for
sugar or white sugar, it is referring to granulated sugar.
Brown sugar: This is granulated sugar with molasses added. It comes in light and dark
varieties; light brown sugar has a milder flavor and is usually recommended for candy making.
Brown sugar should be packed down in a measuring cup while measuring. Generally, brown sugar
should not be used to replace other sugars.
Superfine sugar: Also called caster sugar. This is granulated sugar with a very fine texture. It is
useful when making candy centers because it dissolves quickly and doesnt produce a grainy
texture. Superfine sugar can be used in place of regular granulated sugar without adverse results.
Powdered sugar: Also called confectioners sugar or icing sugar. This is very fine-textured sugar
with cornstarch added; it needs to be sifted before use. Do not use powdered sugar to replace any
other sugars in candy recipes.
Corn syrup: Also known as glucose. Corn syrup is produced from cornstarch and comes in light
and dark varieties; in confectionery light is generally preferred. Corn syrup prevents other sugar
from crystallizing and makes cooked candies firmer, so is often used in cream fillings and fudges.
Invert sugar: Liquid sugar. It improves the shelf life of many candies. Only use invert sugar if a
recipe specifically calls for it.
Honey: Any mild bees honey can be used in recipes that call for honey. The honey should be
liquid, not of the creamed or honey spread varieties.
Molasses: A by-product of the sugar refining process, it is a thick dark syrup with a distinctive
taste.

25) Almond Flour or Almond Meal
Almonds- Either blanched or whole with skin
Electric coffee bean grinder
Flour sifter
Storage container
Place 1/2 cup blanched or unblanched almonds in a clean electric coffee bean grinder.
Put the lid on the coffee bean grinder and pulse several times until a medium-fine textured meal
forms. Don't over-grind or you will make almond butter!
Put ground almond meal in a clean flour sifter. Sift almond meal. Place any large particles of
almonds back in coffee bean grinder and pulse again. Sift reremaining almond meal.
That's it. Use any nut to make fresh, delicious nut meals using this simple technique.
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Tips:
Do not over-grind the almonds or you will end up with almond butter. Grind to powder.
Use a flour sifter free of any gluten cross-contamination.
Store-bought almond meal is frequently made with blanched almonds- almonds that have had the
skins removed.
Always store almond meal in a labeled container in the refrigerator or freezer.
Note : How to blanch almond? Take almonds with skin. boil water on high heat. When water is
boiling (not simmering), add the almonds. Boil for 2-3 minutes. Do not reduce heat and do not cover
the pot. After 2-3 minutes, switch off the oven and drain the hot water. Keep the almonds on a kitchen
napkin and remove skin as soon as possible. Cool and dry them at room temperature before you grind
it or paste it.

26) Hazelnut Flour or Hazelnut Meal
Preheat the oven to 160C / 325F. Spread the hazelnuts in a single layer on a baking sheet. Bake
them for about 7 - 10 minutes. They should start to give off an aroma and the skins should start to
brown and split. Check the nuts every few minutes towards the end and stir the nuts so they roast
evenly. Remove from the oven and allow to cool slightly. Once they are cool enough to handle they
can be skinned. Place the hazelnuts in a clean tea towel and gently rub together. The skins will
come off quite easily. Dont worry if a small amount of skin remains, this is normal. Hazelnuts are
a delicious addition to a variety of dishes. Roasting them brings out the distinct flavor and aroma,
adding depth to what could be a boring meal. It only takes a few minutes and a little supervision to
perfectly roast hazelnuts.
There is another process to roast hazelnuts: take a wok and fill it half with sand. Heat wok at the
lowest temperature, add hazelnuts. Stir continuously at slow fire till the nuts are roasted / toasted
properly.
Note: Make sure wok, sand and nuts should be completely dry.
Hazelnut meal is simply ground hazelnuts and it is made after the roasting process.
To make hazelnut flour or meal:
Grind toasted nuts in a nut mill until it has the consistency of cornmeal.
This can also be done in a food processor fitted with a steel blade.
Adding sugar to the nuts helps absorb the oils and prevents your hazelnut meal turning into nut
butter. But use the sugar from the recipe, don't add extra.
It also helps to freeze the nuts before grinding.
Storing: Store your hazelnut meal in the refrigerator or freezer and use as soon as possible.
Tip: Allow the hazelnuts to cool completely before processing to make meal.

27) Stabilized Whipped Cream for Icing Cakes
Whipped Cream for cake decorating sometimes needs a little help to maintain its integrity on cakes
that may be expected to hold up for more than a few hours. With the help of a little gelatin, you can
achieve this.
For those of you who do not use gelatin, you may substitute agar agar in the same quantities.
Stabilizer:
Plain Powdered Gelatin 28g (4 packets 1/4 oz each)
Cold Water 1 cup (8 fl oz)
Boiling Water 1 cup ( 8 fl oz)
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Method:
Bloom the gelatin in the cold water. Let stand about 5 minutes.
Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in quantities
specified in the recipe, or store the entire amount in a clean plastic container with a lid in the
refrigerator for up to 3 weeks. Use as needed by melting desired amount in the microwave slowly.
Whipped Cream Recipe:
2 cups Heavy Cream
1/4 cup Confectioners' Sugar (or to taste if you like sweeter or less sugar)
Method:
In a small microwaveable bowl add 1 Tablespoon of the gelatin stabilizer and microwave on
medium power for just 10 seconds at a time until it melts. DO NOT BOIL.
In another separate bowl add 1/4 c of the heavy cream from the above recipe for whipped
cream. Microwave this until it is hot to the touch, then add it to the gelatin mixture.
Reserve.
Next pour the heavy cream into the bowl of the Kitchen Aid mixer with the whip attachment and
whip on high speed.
As the cream begins to get frothy and gain volume you can add the confectioners' sugar. Continue
whipping until you achieve desired peaks necessary for your specific application. Just before you
have reached your desired peaks consistency, pour in the warm cream/gelatin mixture and whip a
few seconds longer. Soft- Medium Firm peaks are the 3 stages of whipping cream.
Note: Always refrigerate any cake or dessert that is made with whipped cream as it is highly
perishable. It is not a great idea to store whipped cream for more than a day, it will lose its volume
that we worked so hard to achieve.

B. Basic Techniques:

i) Folding
Folding is to combine a light ingredient or mixture with a much heavier mixture while retaining as
much air as possible.
-Add the light mixture to the heavier mixture.
-Carefully cut through the mixture with the edge of the spoon, working in a gentle figure of eight
and moving the bowl as you go.
-Scrape around the sides and base of the bowl at intervals to incorporate all of the lighter
ingredients into the mixture.
ii) Lining and Greasing
Cake tins should be greased and lined to prevent the sponge from sticking to the sides during
cooking. It makes life much easier when it comes to turning the finished cake out of the tin.
-Using a pastry brush, brush the base and sides of the cake tins all over with melted butter or oil.
-Cut circles of baking parchment that are just slightly smaller than the diameter of the cake tins.
Press one circle of paper into each of the tins.
iii) How to Ice a Cake with Buttercream
The first layer of buttercream is called a crumb coat. This is applied to seal in any crumbs and to
help smooth the surface of the cake. The second layer is then applied for a smooth finish.
-Dollop a large spoonful of buttercream onto the cake and then smooth it over the top of the cake to
create a flat surface. Using a ruler, slowly scrape the surface to make sure it is smooth and flat.
-Spread the icing around the sides of the cake and use a cake scraper or palette knife to make sure it
is smooth.
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-Chill in the fridge for two hours; then repeat with another layer of icing. Chill in the fridge for
another two hours.
iv) How to Pipe Chocolate Decoration
Fill a piping bag with tempered chocolate and snip off the tip.
Slowly and steadily draw any shape you like with the chocolate onto your sheet or silicone mat. You
could try hearts, spirals or waffles.
For more complicated designs or consistent shapes, draw a template onto a piece of paper.
Place this on baking tray and cover with a sheet of clear acetate so that you can follow the lines.
Leave until completely set, or place in the fridge for 10 minutes to set faster so that its hard enough
to peel off the acetate. When your shapes are ready, carefully lift off with a palette knife and place
onto your iced cake.
v) Melting and Tempering Chocolate
Basic Preparation for Melting and Tempering Chocolate:
1. To melt and temper chocolate, you need chocolate couverture: the kind with real cocoa
butter. Start with 12 ounces or more: a large amount is easier to work with. You'll need a pot of
water; a clean, completely dry stainless-steel bowl to act as a double boiler, and a rubber spatula for
stirring. Any moisture in the bowl disrupt the tempering process. Taste of melted or tempered
chocolate depends on the quality of chocolate.
2. Chocolate coins (must contain cocoa butter) are ideal for tempering, as they are all the same
size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well
for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into
even pieces that are no larger than half an inch square. Whatever you use, chocolate coin or bar, it
must contain cocoa butter - this is very important for tempering chocolate . Avoid chocolate
chips or candy melts. Chocolate couverture is the best option for tempering as it contains high
amount of cocoa butter.
3. Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry
bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry
kitchen towel handy for wiping hands and surfaces free of chocolate crumbs, vapours and drips.

Melting Chocolate:
Melting Chocolate is defined as using indirect heat to convert chocolate from a solid to a liquid, such
as done when melting butter. It is done when making recipes with a couple of ounces of chocolate
squares or used when tempering. Chocolate chips and compound chocolate (candy melts) can just
be melted prior to using.
Chocolate should be heated carefully to prevent it from seizing through overcooking. Melt the
chocolate just before you intend to use it, as it's difficult to re-melt it successfully. For melting
chocolate, do not use cooking chocolate or baking chocolate; always go for high quality bitter-
sweet or milk chocolate.
Double boiler Method:
-Break the chocolate into small pieces and add to a heatproof bowl.
-Add a little boiling water to a saucepan and heat until simmering (sometimes hot, not simmering).
-Suspend the bowl over the simmering water, but do not allow the base of the bowl to touch the
water. Heat the chocolate, stirring regularly, until almost completely melted (but not smoking);
wipe off condensation from the bowl. Then remove from the heat; scrape and stir continuously, the
residual heat of the bowl will melt any remaining lumps.
Microwave Method:
- If your microwave oven comes with a control for the heat (low, medium, high), always go for the
lowest setting first. Go for short blocks of microwaving (10-20 seconds interval) so that you can
check the progress more regularly and the chocolate will not be burnt.
- With each heating interval, you have to stir the chocolate with a spoon or plastic spatula to check
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out the actual extent to which the chocolate has melted (its not obvious based on appearances
alone because chocolate gets heated inside-out, and retains its shape when heated), and to allow for
more even microwaving. Stirring is essential!
- Use a more affordable and modest brand of chocolate bar such as Cadbury. There will be heart
aches if you burnt that gourmet Michel Cluizel 72% dark chocolate bar on your first attempt!

Tempering Chocolate:
Tempering chocolate is the advanced stage of melting chocolate. This process is trickier than that of
melting chocolate. Tempering is a technique by which pure chocolate, the ingredient, is stabilized
through a carefully controlled melting-and-cooling process, allowing the cocoa butter molecules to
solidify in an orderly fashion for the chocolate to harden properly, and have other positive
attributes. Commercially available chocolate that you buy is already tempered, but these conditions
change the minute you melt it for your own use; the molecules of fat separate (as cream separates
from milk). In order to put them back together, you must temper it. Tempering is important
because it determines the final gloss, hardness and contraction of chocolate, as well as storage.
Tempering Chocolate without Thermometer (Method 1) :
- Heat the water: Fill the pot with water and bring it up to a simmer. Turn off the heat.
- Begin melting the chocolate: Make sure your bowl is very dry, as any drops of water will seize up
the chocolate. Put about 2/3 of your chocolate in the bowl and place it over the water. The water
should be touching a large area of the bottom of the bowl. Be very careful that the water does not
splash into the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it
is about 2/3 melted.
- Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to
melt further. Letting the chocolate partially melt before stirring prevents creating large clumps of
solid chocolate glued together by melted, now re-solidified chocolate. Be very careful not to allow
any water into the bowl.
- Test the temperature of the chocolate: Lift the spatula up to your lower lip and dab a small dot
onto the place just below your lower lip. It should sting slightly (but not too much!).
- Add remaining chocolate: Remove the bowl from the water and set it on a folded kitchen towel to
absorb any water from the bottom of the bowl. Stir in the remaining chocolate (the 'seed'). Stir
slowly and gently until the chocolate is completely melted. The chocolate will begin to thicken and
become less shiny and more matte as it cools. This part of the process can take up to half an hour. If
you want to speed things up, take the bowl to a cooler place (outside, for example but not the
rain!).
- Test again for temperature: Once all the seed chocolate has melted, touch the spatula to your
lower lip area again. The chocolate should feel cooler than your body temperature. If it feels
warmer than your skin, you can drop in a few more pieces of chocolate and keep stirring. If you
dont feel anything, this means the chocolate is at about your body temperature, and you need to
keep stirring gently until it cools down. When it is ready it will feel refreshing on your skin. You are
now ready to dip your ganache!
- Keeping the chocolate in temper. Continue to stir the chocolate as you dip. If the chocolate cools
too much, turns matte, and begins to thicken, place the bottom of the bowl back into the hot water
for 1 or 2 seconds. Remove quickly and stir the warmer chocolate up from the bottom and
throughout the bowl. Test to be sure it has not gotten too hot and resume dipping.
Tempering Chocolate without Thermometer (Method 2) :
Make sure youve got everything to hand and close by because things can move a little fast.
First of all, break off enough chocolate you feel will be enough for your recipe. Its better to have
leftovers than not enough chocolate.
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Chop into segments using the ridges as guides, theres no need to chop the chocolate smaller. In
fact, the size of the chunks helps. Reserve slightly over a of the chocolate and set aside. Place the
remaining into your heat proof bowl.
If using the double boiler method, ensure that your heat proof bowl does not touch the water
before starting. If it does, empty some of the water. Allow the water to come to a simmer before
starting then place your heat proof bowl with the chocolate over the pan and continuously stir until
approx. melted, and there are chunks in size remaining.
Immediately remove from the heat and place the heat proof bowl onto the cold wet kitchen towel or
sit in the ice bath for approx. 20 seconds (still stirring) to prevent the chocolate temperature from
rising further. Remove from the ice bath or wet towel and set on a sturdy surface.
If youre using the microwave method, setting your microwave onto half power for 30 second
bursts to start with, then reducing to 10 second bursts, stirring between each burst until the
chocolate is approx. melted, and there are chunks in size remaining.
Working quickly, stir the chocolate with your rubber spatula until the small chunks remaining have
completely melted.
Quickly add one chunk from the chopped chocolate you set aside earlier and add it to the chocolate
and continue stirring continuously until that chocolate chunk added has melted. Once melted,
repeat adding the set aside chocolate chunks one by one until the chocolate chunk will not melt any
further. This is called seeding.
Once you reach this stage, your chocolate is at the optimum working temperature. Remove the
chocolate chunk that will no longer melt. You can now use the chocolate for whatever you wish to
use it for, like dipping, making truffles, and creating dcor for cakes.
Tempering Chocolate with Kitchen Thermometer:
- Chop chocolate : It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain
the temper) of larger amounts of chocolate. If this is more than you need, you can always save the
extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips
have additives that allow them to retain their shape at higher temperatures, and so they will not
temper properly.
- Melt 2/3 of chocolate : Place it in the top of a double boiler, set over simmering water. Securely
clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolates
temperature.
- Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or
metal spoon.
- Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees
Fahrenheit (43 C) for milk or white chocolate. Do not allow the chocolate to exceed its
recommended temperature. When it is at the right temperature, remove it from the heat, wipe the
bottom of the bowl, and set it on a heat-proof surface.
- Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will
melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the
warm chocolate.
- Cool the chocolate. Once the chocolate gets below 84 degrees F (29 C), remove the remaining
chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.
- Reheat the chocolate briefly. Place the chocolate bowl over the warm water in the double boiler
for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees F (31
C), or 87 F (30 C) for milk and white chocolate. Do not leave the chocolate over the hot water, or
allow it to exceed 91 degrees.
- Your chocolate should now be tempered! To make sure it has been done properly, do a spot test:
spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny
and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.
Tips:
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To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 F degree range
(86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not
simmering) water, stirring occasionally, or try placing it on an electric heating pad set to low.
Whichever method you choose, its important to stir often so that the chocolate remains a uniform
temperature throughout.
If you wish to test whether the chocolate is tempered correctly, coat the back of a teaspoon and
place it in the fridge. If it hardens within 1-2 minutes, it should be tempered. Dont worry if it looks a
little streaky, its probably in temper but needs to be stirred a little more.
If you run out of chocolate chunks, you have heated the chocolate too high of a temperature, and will
need more chocolate chunks to hand. Then repeat adding the chocolate chunks one by one.
The key to success is not to heat the chocolate to too high of a temperature where the fat crystals
become unaligned, this way the chocolate will stay ready tempered, and the smaller bowl which
contains chocolate should not touch the "warm" water. Do not heat above 130F since chocolate,
especially milk chocolate, is very sensitive to heat and will scorch or seize easily. Be sure no liquid gets
into the chocolate as this will cause clumping or seizing. Neither melting chocolate nor tempering
chocolate should smoke; if the chocolate smokes during the process of melting or tempering , the
chocolate is ruined. If you do heat it too high, dont worry by adding the chocolate chunks one by one
you are ensuring that the already tempered chocolate mixes with the chocolate not in temper and will
seed the chocolate back into temper.

Type of chocolate Melting to Cool down to Heat back up to
Dark chocolate 45C 27C 32C
Milk chocolate 45C 26C 29C
White chocolate 40C 25C 28C

When to Melt or Temper Chocolate?
TYPE MELT TEMPER
Pure
Chocolate
When it is used as part of a baking or
candy recipe where other ingredients
are added, it is not tempered. Examples
are the Chocolate Cake Recipe or the
Chocolate Ganache Recipe. Another
example is when making candy such as
clusters or bark, where nuts and/or
chopped candy are included. Small
designs do not require tempering,
unless you want a smooth gloss. Often
we see tempering used for the
chocolate coating as part of a truffle-
making step.
Can temper. Also referred to as pure
chocolate, it contains cocoa butter in its
pure state, so must be tempered before
using when making large chocolate
decorations. enrobing or molding
confections. Note that although white
chocolate does not contain any cacao
solids, it can be tempered since it is made
of cocoa butter, and tempering has to do
with cocoa butter crystals.
Couverture Melt for dipping. It may be difficult for
some to work with.
Can temper. Covertures has a high
proportion of cocoa butter and other fats,
tempering is necessary to give the finished
chocolates a crisp and glossy finish.
Pure with
Added
Ingredients
Tempered chocolate cannot be used for
re-tempering if ingredients have been
added to it, such as oil or cream or has
been used to dip fruits in, such as
Cannot temper.
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strawberries; but it can be used for
making ganache or in baking recipes.
Chocolate
Chips
When you buy the chips, they have
already been mixed with other
ingredients, and are not pure. They can
be simply melted.
Cannot temper.
Compound or
Summer
Coating, such
as Candy Melts
Versatile, creamy and easy-to-melt
wafers used for candy making-molding,
dipping or coating. Not pure chocolate -
They are made of sugar, milk solids,
vegetable oils, flavorings and colors,
plus cocoa powder, if chocolate. Melt to
use. Use a squeeze bottles or disposable
decorating bags. Melt candy melts in
microwave on half power or defrost
setting for one minute. Squeeze bag or
bottle to blend. Continue to heat at 20-
second intervals on half or defrost
power until candy melts are completely
melted. If using the decorating bag, be
sure to cut the tip prior to filling candy
molds.
Cannot temper.
Chocolate and
Paraffin
(Parawax or
Cooking Wax)
Parawax is the same thing as paraffin
and can be found in the grocery store,
usually in the preserves section or the
cake section. It is inexpensive. Some
older recipes for dipped candy call for
melting paraffin with chocolate to make
it firmer and give it a nice sheen upon
cooling, thus not considered pure
chocolate. The label on most paraffin
boxes state it is not for human
consumption, but it is still used.
Cannot temper.

vi) How to Ice a Cake with Royal Icing
-First, apply a thin, even coat of royal icing, about 5mm/in thick, to smooth the cake surface.
-Place the cake on a cake turntable (if you have one) and place a scoop of icing on top of the cake.
-Spread the icing over the top of the cake with the spatula so that it just tips over the sides.
-Lean against the turntable to hold it firmly in place (without touching the cake), hold the metal
ruler horizontally at a 45 angle and pull it towards you evenly across the surface of the icing to
smooth it.
-Spread an even layer of royal icing around the sides of the cake. You need to work swiftly as the
icing will dry in contact with the air after a few minutes, but dont rush. Even, careful movements
will give the best result.
-Trim away any excess icing from the edge of the cake with the spatula.
vii) How to Pipe Icing Decoration on a Cake
When piping cake decorations, its important to get the consistency of the icing right. It should hold
its form in the bowl. Too thick and the icing will break, too thin and it will not keep its shape.
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To create simple pearls, use a small plain nozzle. Hold the bag upright, nearly touching the top of
the cake. Squeeze gently from the top of the bag. Stop squeezing before you move the piping bag
away.
The same technique can be used with a star-shaped nozzle to create stars.
Edging on cakes can be created by holding the piping bag fitted with a star nozzle at an angle to the
cake. Squeeze out a generous star of icing. As you lower the tip, stop squeezing and pull toward you
to create a pointed tail of icing. Repeat until the edge of the cake is completely covered.
For a fancier border, squeeze from the top of the bag to create a small clockwise spiral. Release the
pressure at the bottom of the spiral. Overlapping this shell, pipe another spiral anti-clockwise.
Continue, overlapping the shells.
Always pipe onto firmly set icing so that you can scrape off any errors easily. If you are writing text
onto your cake, use a toothpick to mark out the letters as a guide before you pipe. You may find that
you need runnier icing for fluid lines and letters.
viii) How to Cover a Cake with Fondant
-Knead a generous amount of fondant icing until its smooth and pliable (this helps prevent the
icing cracking).
-Dust a work surface with icing sugar, and roll the icing out, smooth-side down until it is 3-
5mmcm/1/8-in thick and large enough to cover the top and sides of the cake. (You can check the
icing is big enough with a ruler or piece of string.)
- Brush the surface of the marzipan-covered cake evenly and lightly with water.
-Carefully roll the icing onto your rolling pin, then unroll it on the cake.
-Smooth the icing across the top of the cake and carefully ease it smooth along the sides.
-Trim the excess icing, leaving a small border and press smooth against the side of the cake.
-Using a cake smoother, press it evenly across the top of the cake to push out any air bubbles and
then run it carefully down and around the side of the cake to seal it. If you have any air bubbles
prick them with a pin to remove the air and use the smoother to press the area flat.
-Leave the icing to set for 2-3 days before decorating.
Note: Never ever refrigerate your icing when it is on a cake. Fondant will sweat in the fridge.
Once your cake is covered it is perfectly fine to store in a cool place (20 degrees). Your excess fondant
icing is best stored in a sealed bag or container. Please follow instructions on how to store your
particular brand of icing as we store ours at room temperature.

ix) How to Decorate a Cupcake
- Dollop a spoonful of icing onto a cupcake and swirl it with a knife.
- Fill a disposable piping bag with the icing and, starting at the outside edge of a cupcake, pipe
around the cupcake in a spiral towards the centre.
- Fill a piping bag fitted with a large star nozzle with the icing and, starting at the outside edge of a
cupcake, pipe around the edge of the cupcake in a spiral towards the centre. When you reach the
top, pull up quickly to finish the swirl.
x) How to Make a Paper Piping Bag
Make a triangle of baking paper by folding the bottom edge of the paper across to the side. Cut
along the edge. Make sure the paper is smoothly folded and use a knife to cut along the crease to
create two equal triangles. Place one triangle with the longest side furthest away from you.
Take one corner and fold it so that it meets the apex of the triangle. Hold this in place and now bring
the other corner around the cone.
The bottom of the cone should be completely closed.
Fold the points back on themselves to make it secure. You can also staple if you like.
Either snip off 1cm from the bottom of the cone and drop in a piping nozzle, or simply cut off a tiny
end of the cone to pipe directly from the bag.
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To fill the bag neatly, stand it in a glass. Spoon your chocolate or icing in carefully, making sure not
to overfill.
Fold up to seal and your piping bags ready to use.
xi) How to Make Marzipan Fruit Cake
The marzipan layer on a wedding or Christmas cake helps to trap moisture in the cake and stop it
staling plus it provides a smooth surface so that the final icing is neater.
-Thin the jam with a little water so that its the consistency of double cream and bring this to the
boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the
liquid. Leave until warm before using.
- If the cake has peaked in the middle during baking you will want to carefully slice it flat, but if the
cake is just gently domed then theres no need.
-Lightly knead a generous amount of marzipan so that its smooth and then roll it out on a worktop
dusted with icing sugar. Roll the marzipan into a disc about 1cm/in thick and 1-2cm/-1in wider
than the diameter of your cake (check the marzipan isnt sticking to the worktop by dusting
underneath it again with icing sugar).
-Brush the top of the cake with the sieved jam and then leave a few minutes for it to set. (This helps
the marzipan stick to the cake.) Turn the cake upside down onto the marzipan and wiggle it gently
so the top is stuck firmly.
-Trim any excess marzipan leaving a 2cm/1in border. Using a knife, gently press up into the gap
caused by the curve of the cake and then scrape it up smoothly so that its level with the side of the
cake.
-Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and
straight sides.
-Brush more of the sieved jam around the sides of the cake and onto the edge of the top disc of
marzipan.
Knead the marzipan trimmings along with some extra marzipan until smooth and roll it into a strip
slightly wider than the height of the cake. (You can also roll two or three strips, each a half or a third
of the circumference, as this is easier to manage.)
-Trim one end of the marzipan straight and press it firmly against the cake so that the straight edge
runs along the bottom and the rough edge slightly peeks over the top. Trim away any excess from
the marzipan along the top of the cake. If you are covering the sides using two or three strips
smaller strips, repeat with the next strip, joining the straight cut ends neatly.
-Smooth the cake with a cake smoother.
-Allow the marzipan to dry for 4-5 days at room temperature before applying the icing.
xii) Icing a Cake with Chocolate Ganache
Heat the chocolate and cream in a saucepan over a low heat until the chocolate melts (not smokes).
Remove the pan from the heat and whisk the mixture until smooth, glossy and thickened. Set aside
to cool for 1-2 hours, or until thick enough to spread over the cake.
To assemble the cake, run a round-bladed knife around the inside of the cake tins to loosen the
cakes. Carefully remove the cakes from the tins.
Spread a little chocolate icing over the top of one of the chocolate cakes, then carefully top with the
other cake.
Transfer the cake to a serving plate and ice the cake all over with the chocolate icing, using a palette
knife.
xiii) Removing a Cake from Cake Tin
Removing a cake from a tin can be a tricky task. Mary Berry shows you how.
-Run a palette or rounded butter knife around the inside edge of the cake tin and carefully turn the
cake out onto a cooling rack.
-To remove the cakes without leaving a wire rack mark on the top, put a clean tea towel over the
tin, put your hand onto the tea towel and turn the tin upside-down.
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-The cake should come out onto your hand and the tea towel - then remove the greaseproof paper
and turn it from your hand onto the wire rack.
xiv) Scrape Down
This term is used so often in baking recipes that food writers assume the meaning is obvious. To
'scrape down' is defined as taking a rubber spatula or pastry scraper and running it around the
inside surface of a mixing bowl containing batter or dough that has just been mixed. This batter or
dough is then placed back into the bottom of the bowl with the rest of the batter. This is done to
make sure all the ingredients of the batter are fully incorporated.
xv) Cake Stenciling
Cake stencils are an easy to use tool for decorating cakes, cupcakes and cookies. Theyre typically
made of thin plastic or greaseproof paper or metal and feature a cut out design on them. The
designs can be anything from a simple smiley face to an elaborate scene. Theyre used by holding
the stencil over your cake and sprinkling a finely ground powder (cocoa powder, ground cinnamon
or confectioners sugar) or royal icing through the stencil to transfer the design onto the top of
your cake. The problem with stencils is that they require a little more practice than you might think
to get clean lines on your finished product.

On unfrosted cakes, you can simply set the stencil directly on the cake and sprinkle away, then
carefully lift the stencil off the cake. It is a very nice way to add a finishing touch to a simple cake
without frosting it.

This strategy also works on cakes that are covered with fondant, although a powdered sugar stencil
will not stay in place on fondant unless you wet it slightly before hand. Some cake decorators
spread icing through their stencils instead. This is done by placing the stencil on the fondant and
spreading a thin layer of icing over the top with an offset spatula for a design that will stay securely
in place. With this technique, the stencil should be removed before the extra icing dries.

If you are working with a cake frosted in buttercream or another soft icing, you should not place the
stencil directly on top of the cake. The odds are good that, if you do, youll end up with a stencil that
is stuck to the frosting and will mess up both the frosting and the stencil design when you go to lift
it. Instead, make sure that the icing on your cake is as flat and level as possible (pile it up then
smooth the top with an offset spatula or butter knife), cool the cream frosted cake into the
refrigerator for about 3-4 hours and then hold the stencil very, very close to the top of the frosting
before dusting it. Lift the stencil slowly and straight up, so no excess material falls onto the cake.
No matter what decorating product you are using, from colored sugars to cocoa powder, you should
always sift it through a fine sieve into place. This will give you a lot of control over where it goes
and how much gets onto the cake, but it will also ensure you get an even coating without clumps
every time.
xvi) Colouring
Liquid Coloring : It can thin out your icing if you need to use a lot, because it's liquid. And they are
not very concentrated, so to get beyond a light shade, you tend to need a lot. This helps kneading
single coloured dough of fondant or marzipan or gum paste. Liquid colour helps keep icing moist
and sticky. Using too much of it makes icing soft and soggy.
Gel-Based Coloring: The advantage is that these are much more concentrated, and they won't
change the consistency of your icing. Gel based colour is the best to make mono colour dough and it
never gets sticky . Using too much of it makes icing hard.
Powdered Coloring: This dry mix is ideal for tinting when no moisture is allowed.
Oil-Based Coloring: The oil-based colors are pretty rare. They are used for coloring candy.
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Edible Gold or Silver or Pearl Luster Dust and Disco Dust: This can be used with chocolate glaze
or fondant or marzipan or chocolate glaze or any decorative item. A little bit of lustrous dust is
enough to impart a glittering look. In some cases, certain shades are not mean to be consumed at all,
and these are clearly labeled "Not for Consumption" or "For Decorative Use Only." In these
instances, you should only use those luster dusts on decorative elements that will not be eaten, like
gum paste flowers on a cake. Luster dust can simply be brushed onto molded candies, fondant, and
gumpaste with a dry brush. If you want a more even application and more intense color, mix luster
dust with alcohol (vodka is recommended) or lemon extract. Do not try mixing luster dust with
water. Disco Dust is ideal for finishing touch as well. Do not mix disco dust with anything, simply
sprinkle on cake, or icing. It comes with different colours.
xvii) Cutting Layers of a Cake
1. Using a ruler as a guide, make a small horizontal mark with a long, thin serrated knife halfway up
the side of one of the cakes. Rotate the cake one-quarter turn and repeat. Continue rotating the cake
until you end up with four evenly spaced marks.
2. Begin cutting through the cake at one of the marks, keeping the knife parallel to the work surface;
slice a few inches in toward the center and use the marks around the cake as a guide to keep the cut
even. Turn the cake and continue cutting a few inches in toward the center, using the marks as a
guide. Do not cut all the way through yet. Repeat on remaining sides.
3. Once youve reached the fourth mark, continue cutting through to the center of the cake,
connecting all of the cuts. Dont worry if the cuts arent perfect! Most mistakes will be hidden once
the cake is frosted. Besides, it will still look and taste terrific.
4. With one hand on top of the cake, slide the knife between the layers. Starting at one side, gently
lift the top of the cake and carefully turn it over onto the work surface. Repeat steps 1 through 4
with the remaining three cakes.
xviii) Whipping
A mixing technique used to incorporate air into an ingredient or mixture (i.e. egg whites, heavy
cream) to increase its volume and make it light and fluffy. This is done by vigorously beating in a
circular motion using a wire whisk or electric mixer. Egg whites are often whipped and then added
to cake batters to make them less dense so they have more volume when baked. Whipped heavy
cream can be added to custards or sauces to make them lighter.
xix) Whisking
A technique to rapidly beat or whip as much air (volume) as possible into a mixture or one
ingredient (usually heavy cream or egg whites). This is accomplished using a wire whisk or electric
mixer. A whisk is made of several wires that are looped together into a teardrop shape and
attached to a wooden or stainless steel handle. They come in many different sizes and shapes with
the wires of various amounts, thicknesses and flexibilities. Whisks can be used to whip, blend, or
stir ingredient(s).
xx) Bain-Marie
Bain Marie (pronounced BAN-mah-REE) means "Marie's bath" in French and is the French term for
water bath. Some delicate foods, such as custards, mousses, cheesecakes, sauces, puddings, need a
gentle, moist and constant insulated heat that is away from the intense direct heat of the oven or
stove. A Bain Marie accomplishes this task.
This technique starts with a large shallow pan (usually a roasting pan of some sort) that is big
enough to hold a smaller pan, bowl, or dish(es) filled with a delicate food. If you are baking several
small individual dishes, say individual souffls, it is best to first line the large roasting pan with a
folded clean dish towel. This prevents the dishes from moving around while they bake. Also, if
using a spring form pan, first wrap aluminum foil around the outside of the pan to prevent any
leakage when it is placed in the Bain Marie. Once you have placed the smaller dish inside the large
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roasting pan, carefully pour warm to hot water into the larger pan until it reaches about halfway up
the outside of the smaller dish containing the food. This is then placed in the oven and this
technique prevents the delicate food from burning, drying out, or curdling. Occasionally check the
water level during the baking time, adding more hot water as necessary.

C. Substitution:

INGREDIENT AMOUNT SUBSTITUTION
Almond Meal 1 cup (240 ml) (100
grams)
To make your own almond meal place
1 cup (100 grams) (240 ml) sliced
(blanched (skins off) or natural (skins
on)) almonds with 1 tablespoon (14
grams) granulated white sugar in a
blender or food processor and
process until finely ground. Sugar
or flour is added to the almonds to
prevent clumping as it absorbs the oil
exuded from the almonds. Toasting
the almonds first dries them which
also helps to prevent clumping.
Almond Paste 1 1/3 cups (320 ml)
(300 grams)
1 3/4 cups (175 grams) (420 ml)
ground blanched almonds plus 1 1/2
cups (175 grams) (360 ml) powdered
(confectioners or icing) sugar plus 1
large egg white (30 grams) plus 1
teaspoon almond extract plus 1/4
teaspoon salt
Ammonium bicarbonate 3/4 teaspoon 1 teaspoon baking soda
Arrowroot 1 tablespoon (15
grams)
1. 1 tablespoon (15 grams)
cornstarch, potato starch or rice
starch.
2. 2 tablespoons (25 grams)
all purpose flour.
Baking Powder, double-acting
(Rule of Thumb: 1 teaspoon for every 1
cup (240 ml) of flour)
High-Altitude Adjustments:
above 3000 ft. - reduce baking powder
1/8 teaspoon for every 1 teaspoon of
baking powder in recipe
1/8-1/4 teaspoon for every 1 teaspoon
1/4 teaspoon for every 1 teaspoon
1 teaspoon 1. 1/4 teaspoon baking soda plus 1/2
teaspoon cream of tartar plus 1/4
teaspoon cornstarch.
2. 1 1/2 teaspoons single-action
baking powder.
3. 1/4 teaspoon baking soda plus 1/2
cup (120 ml) buttermilk, sour milk or
yogurt to replace 1/2 cup (120 ml)
non-acidic liquid.
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Baking Powder, single-acting 1 teaspoon 1. 2/3 teaspoon double-acting baking
powder.
2. 1/4 teaspoon baking soda plus 1/2
teaspoon cream of tartar plus 1/4
teaspoon cornstarch.
Baking Soda (Sodium Bicarbonate)
(Rule of Thumb: 1/4 teaspoon for
every 1 cup of flour)
1/2 teaspoon 1. 2 teaspoons double-acting baking
powder (must replace the acidic
liquid in recipe with non-acidic
liquid).
2. 1/2 teaspoon potassium
bicarbonate.
Bread Crumbs, Dry 1 cup (240 ml) (150
grams)
1. 1 cup (240 ml) crushed cracker
crumbs.
2. 1 cup (240 ml) matzo meal.
3. 1 cup (240 ml) crushed cornflakes.
4. 1 cup (240 ml) ground oats.
5. 1 cup (240 ml) crushed potato
chips.
Buttermilk (Sour Milk) (see below
under MILK, Buttermilk)
1 cup (240 ml)
Carob Powder 1 tablespoon (7
grams)
1 tablespoon (7 grams) cocoa powder
(either natural or Dutch-processed)
Chocolate, Bittersweet or Semi-sweet 1 ounce (30 grams) 1/2 ounce (15 grams) unsweetened
chocolate plus 1 tablespoon (15
grams) granulated white sugar
Chocolate, Milk 1 ounce (30 grams) 1. 1 ounce (30 grams) bittersweet or
semi-sweet plus 1 tablespoon (15
grams) granulated white sugar.
2. 1 ounce (30 grams) sweet dark
chocolate.
3. 1 ounce (30 grams) white
chocolate.
Chocolate, Sweet German 1 ounce (30 grams) 1. 1 ounce (30 grams) bittersweet or
semi-sweet chocolate plus 1/2
tablespoon (7 grams) granulated
white sugar.
2. 1 ounce (30 grams) milk chocolate.
Chocolate, Unsweetened 1 ounce (30 grams) 3 tablespoons (20 grams) natural
cocoa powder (not Dutch-processed)
plus 1 tablespoon (14 grams)
unsalted butter, vegetable oil or
shortening
Chocolate, White 1 ounce (30 grams) 1. 1 ounce (30 grams) milk chocolate.
2. 1 ounce (30 grams) sweet dark
chocolate.
Cocoa Powder, Dutch-Processed 3 tablespoons (20
grams)
1. 3 tablespoons (20 grams) natural
unsweetened cocoa powder plus 1/8
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teaspoon baking soda.
2. 1 ounce (30 grams) unsweetened
chocolate plus 1/8 teaspoon baking
soda (reduce fat in recipe by 1
tablespoon).
3. 3 tablespoons (20 grams) carob
powder.
Cocoa Powder, Natural Unsweetened 3 tablespoons (20
grams)
1. 3 tablespoons (20 grams) Dutch-
processed cocoa plus 1/8 teaspoon
cream of tartar, lemon juice or white
vinegar.
2. 1 ounce (30 grams) unsweetened
chocolate (reduce fat in recipe by 1
tablespoon).
3. 3 tablespoons (20 grams) carob
powder.
Coconut, fresh 1 cup (240 ml) 1. 1 cup (240 ml) (90 grams) dried
flaked coconut.
2. 3/4 cup (180 ml) (75 grams) dried
shredded coconut.
Coconut, dry shredded 1 cup (240 ml) (90
grams)
1. 1 1/4 (300 ml) cups freshly grated
coconut.
2. 1 1/4 cup (300 ml) (110 grams)
dried flaked coconut.
Coconut milk, fresh 1 cup (240 ml) 1. 1 cup (240 ml) canned coconut milk
(not low fat).
2. 3 tablespoons canned cream of
coconut plus enough hot water or
milk to equal 1 cup (240 ml).
3. 1/4 cup (60 ml) coconut cream
powder plus 1 cup (240 ml) hot water
or milk.
Coconut cream, fresh 1 cup (240 ml) 1. 1 cup (240 ml) canned coconut
cream.
2. 1 cup (240 ml) top layer of canned
coconut milk (not low fat) (do not
shake or stir can before skimming).
3. 1 cup (240 ml) heavy whipping
cream (35% butterfat) plus 1/2 cup
coconut cream powder.
Coffee, strong brewed 1/4 cup (60 ml) 2 tablespoons (10 grams) instant
espresso powder dissolved in 3
tablespoons hot water
Cookie Crumbs 1 cup (240 ml) (100
grams)
Can substitute equally among
chocolate wafers, vanilla wafers,
graham crackers, macaroons, or
gingersnaps
Cornmeal, stone ground 1 cup (240 ml) 1. 1 cup (240 ml) regular milled
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cornmeal.
2. 1 cup (240 ml) corn grits.
3. 1 cup (240 ml) polenta.
4. 1 cup (240 ml) maize meal.
Corn Syrup, Dark 1 cup (240 ml) 3/4 cup (180 ml) light corn syrup
plus 1/4 cup (60 ml) light molasses
Corn Syrup, Light 1 cup (240 ml) 1. 1 cup (240 ml) dark corn syrup.
2. 1 cup(240 ml) treacle.
3. 1 cup (240 ml) liquid glucose.
4. 1 cup (240 ml) honey.
5. 1 cup (200 grams) granulated
white sugar (increase the liquid in the
recipe by 1/4 cup (60 ml)).
Cornstarch or Corn flour (for
thickening)
1 tablespoon (15
grams)
1. 2 tablespoons (25 grams) all
purpose flour.
2. 1 tablespoon (15
grams) potato starch or rice starch or
flour.
3. 1 tablespoon (15 grams) arrowroot.
4. 2 tablespoons (25 grams) quick-
cooking (instant) tapioca.
Cream of Tartar 1/2 teaspoon 1/2 teaspoon white vinegar or lemon
juice
Cream, Clotted 1 cup (240 ml) (225
grams)
1. 1 cup (240 ml) (225 grams) creme
fraiche.
2. 1 cup (240 ml) (225 grams)
mascarpone cheese.
cream (35% butterfat), whipped.
Cream, Creme Fraiche 1 cup (240 ml) (225
grams)
1. 1 cup (240 ml) sour cream.
2. 1 cup (240 ml) whipping cream
plus 1 tablespoon buttermilk or
yogurt.
3. 1/2 cup (120 ml) whipping cream
plus 1/2 cup (120 ml) sour cream.
4. 1 cup (225 grams) mascarpone
cheese.
Cream, Half & Half (10 - 12%
Butterfat)
1 cup (240 ml) 1. 7/8 cup (210 ml) whole milk plus 2
tablespoons (25 grams) melted
unsalted butter.
2. 1/2 cup (120 ml) light cream (5%
butterfat) plus 1/2 cup (120 ml)
whole milk.
3. 1/2 cup (120 ml) partly skimmed
milk plus 1/2 cup (120 ml) heavy
whipping cream (35%).
Cream, Heavy (35% butterfat) (not for
whipping)
1 cup (240 ml) 2/3 cup (160 ml) whole milk plus 1/3
cup (75 grams) melted unsalted
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butter.
Cream, Light or Coffee Cream (18%
Butterfat)
1 cup (240 ml) 1. 1 cup (240 ml) half & half cream
(12% butterfat).
2. 7/8 cup (210 ml) whole milk plus 3
butter.
3. 1/2 cup (120 ml) evaporated milk
or heavy cream plus 1/2 cup (120 ml)
milk.
Cream, Light Whipping (30%
Butterfat) (not for whipping)
1 cup (240 ml) 1. 3/4 cup (180 ml) whole milk plus
1/4 cup (57 grams) melted unsalted
butter.
2. 1 cup (240 ml) half & half cream
(12% butterfat).
Cream, Sour 1 cup (225 grams) (8
ounces) (240 ml)
1. 1 cup (240 ml) (225 grams) plain
yogurt.
2. 3/4 cup (180 ml) sour milk,
buttermilk or plain yogurt + 1/3 cup
(75 grams) melted butter.
3. 1 cup (225 grams) (240 ml) creme
fraiche.
4. 1 tablespoon lemon juice or vinegar
plus enough whole milk to fill 1 cup
(240 ml) (let stand 5-10 minutes).
Currants 1 cup (240 ml) (120
grams)
1. 1 cup (120 grams) (240 ml) raisins.
2. 1 cup (120 grams) (240 ml)
chopped dates.
3. 1 cup (120 grams) (240 ml) other
dried fruit (cranberries, cherries,
blueberries).
Eggs, whole 1 large (about 2
ounces)
In Shell (57 grams)
Without Shell (50
grams)
1. 2 large egg yolks (36 grams) plus 1
tablespoon water (in baking).
2. 2 large egg yolks (36 grams) (for
custards, sauces, puddings and
mousses).
3. 3 1/2 tablespoons frozen whole
egg, thawed.
4. 3 1/2 tablespoons egg substitute.
5. 2 1/2 tablespoons powdered whole
egg plus 2 1/2 tablespoons water.
Eggs, whites 1 large egg white (30
grams)
1. 2 tablespoons frozen egg whites,
thawed.
2. 1 tablespoon powdered egg white
plus 2 tablespoons water.
Eggs, yolks 2 large yolks (36
grams)
1 large whole egg (In Shell 57 grams)
(Without Shell 50 grams).
Eggs, yolks 1 large yolk (18
grams)
1. 2 tablespoons powdered egg yolk
plus 2 teaspoons water.
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2. 3 1/2 teaspoons frozen egg yolks,
thawed.
Extract, pure Vanilla 1 teaspoon 1. 1/2 of vanilla bean.
2. 1/2 - 1 teaspoon other extract
(almond, orange, lemon, etc.).
Other Extracts (almond, lemon,
orange, peppermint, etc.)
1 teaspoon 1. 1 teaspoon of other extract (vanilla,
orange, lemon, etc.).
2. 1 to 2 drops of oil of same flavor.
Fats, Salted Butter 1/2 cup (120 ml)
(113 grams)
1. 1/2 cup (113 grams) (120 ml)
unsalted butter plus 1/4 teaspoon
salt.
2. 1/2 cup (113 grams) (120 ml)
margarine.
3. 1/2 cup (113 grams) (120 ml) solid
vegetable shortening or lard.
Fats, Unsalted Butter 1/2 cup (120 ml)
(113 grams)
1. 1/2 cup (113 grams) (120 ml)
salted butter (decrease the salt in
recipe by 1/4 teaspoon).
2. 1/2 cup (113 grams) (120 ml)
margarine.
vegetable shortening or lard.
Fats, Lard 1/2 cup (120 ml)
(113 grams)
vegetable shortening.
2. 1/2 cup (113 grams) (120 ml) plus
1 tablespoon (14 grams) unsalted
butter.
Fats, Margarine 1/2 cup (120 ml)
(113 grams)
1. 1/2 cup (113 grams) (120 ml)
salted or unsalted butter.
vegetable shortening.
Fats, Solid Vegetable Shortening 1/2 cup (120 ml)
(113 grams)
1. 1/2 cup (113 grams) (120 ml)
salted or unsalted butter.
2. 1/2 cup (113 grams) (120 ml) lard.
3. 1/2 cup (113 grams) (120 ml)
margarine.
Flour, All Purpose 1 cup (240 ml) (130
grams)
1. 1 cup (110 grams) (240 ml) plus
2 tablespoons (20 grams) sifted cake
flour.
2. 1 cup (130 grams) (240 ml) self-
rising flour (omit baking powder and
salt from recipe).
3. 7/8 cup (130 grams) rice flour
(starch) (do not replace all of the flour
with the rice flour).
4. 1/2 cup (60 grams) (120 ml) white
cake flour plus 1/2 cup (70 grams)
(120 ml) whole wheat flour.
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FLOUR, Bread 1 cup (240 ml) (160
grams)
1 cup (130 grams) (240 ml) all
purpose flour.
FLOUR, Cake 1 cup (240 ml) (120
grams)
3/4 cup (100 grams) (180 ml) all
purpose flour plus 2 tablespoons (20
grams) cornstarch (corn flour)
(packed).
FLOUR, Pastry 2 cups (480 ml) (270
grams)
1 1/3 cup (175 grams) (320 ml) all
purpose flour plus 2/3 cup (80
grams) (160 ml) cake flour.
FLOUR, Rice 1 cup (240 ml) (150
grams)
Equal amounts of cake or pastry flour.
FLOUR, Self-Rising 1 cup (240 ml) (130
grams)
1 cup (130 grams) (240 ml) similar
grade (all purpose) flour plus 1 1/2
teaspoons baking powder plus 1/4
teaspoon salt.
FLOUR, Whole Wheat 1 cup (240 ml) (140
grams)
1. 7/8 cup (120 grams) all purpose
flour plus 2 tablespoon (6 grams)
wheat germ.
2. 1 cup (240 ml) graham flour.
GELATIN, Leaf or Sheet 4 leaves (4 x 9 inches)
(10 x 23 cm)
1 - (1/4 ounce) envelope (7 grams)
powdered gelatin.
GELATIN, Powdered (Unflavored) 1 envelope (1/4
ounce) (1 tablespoon
granules) (7 grams)
4 leaves sheet gelatin
2 teaspoons agar
Ghee 1 tablespoon 1. 1 tablespoon clarified butter.
2. 1 tablespoon vegetable oil.
Ginger Root, freshly grated 1 tablespoon 1. 1 tablespoon candied ginger, rinsed
and finely chopped.
2. 1 1/2 teaspoon ground dried ginger
plus 1/2 teaspoon fresh lemon juice.
Glucose, liquid 1/2 cup (120 ml) 1. 1/2 cup (120 ml) light corn syrup.
2. 1/2 cup (120 ml) golden syrup.
Golden Syrup 1 cup (240 ml) 1. 1 cup (240 ml) treacle.
2. 1 cup (240 ml) light molasses.
3. 1 cup (240 ml) corn syrup.
Honey 1 cup (240 ml) 1. 3/4 cup (180 ml) maple syrup plus
1/2 cup (100 grams) (120 ml)
granulated white sugar.
2. 3/4 cup (180 ml) light or dark corn
syrup plus 1/2 cup (100 grams) (120
ml) granulated white sugar.
3. 3/4 cup (180 ml) light molasses
plus 1/2 cup (100 grams) (120 ml)
granulated white sugar.
4. 1 1/4 cups (250 grams - 265
grams) (300 ml) granulated white or
brown sugar plus 1/4 cup (60 ml)
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additional liquid in recipe plus 1/2
teaspoon cream of tartar.
Lemon Juice, freshly squeezed 1 tablespoon 1. 1 tablespoon bottled lemon juice.
2. 1 tablespoon fresh lime juice.
3. 1/2 tablespoon vinegar (depending
on recipe and do not use for
flavoring).
Lemon, Zest 1 teaspoon 1. 1 teaspoon orange or lime zest.
2. 1/2 teaspoon lemon extract.
Lime Juice, freshly squeezed 1 tablespoon 1 tablespoon lemon or orange juice.
Lime, Zest 1 teaspoon 1 teaspoon lemon or orange.
Maple Sugar, finely grated 1/2 cup (120 ml)
(100 grams)
1. 1 cup (240 ml) maple syrup
(reduce liquid in recipe by 1/4 cup).
2. 3/4 cup (150 grams) (180 ml)
granulated white sugar plus 1
teaspoon pure maple extract.
Maple Syrup 1 cup (240 ml) 1. 1/2 cup (100 grams) maple sugar
(increase liquid in recipe by 1/4 cup
(60 ml)).
2. 1 cup (240 ml) honey.
3. 3/4 cup (180 ml) corn syrup plus
1/4 cup (57 grams) (60 ml) butter
plus 1/2 teaspoon maple extract
(optional).
Marshmallows 8 regular

1. 1 cup (240 ml) miniature
marshmallows.
2. 2.5 ounces marshmallow cream.
Marzipan 2 1/2 cups (560
grams) (600 ml)
2 cups (450 grams) (480 ml) almond
paste plus 1 cup (115 grams) (240
ml) powdered sugar plus 2
tablespoons light corn syrup.
Mascarpone Cheese 1 cup (8 ounces) (225
grams) (240 ml)
1. 1 cup (240 ml) creme fraiche.
2. 3/4 cup (170 grams) (180 ml)
cream cheese beaten with 1/4 cup
(60 ml) heavy whipping cream (35%).
MILK, Buttermilk (sour milk) 1 cup (240 ml) 1. 1 tablespoon lemon juice or vinegar
(white or cider) plus enough milk to
make 1 cup (240 ml) (let stand 5-10
minutes).
2. 1 cup (240 ml) plain or low fat
yogurt.
3. 1 cup (240 ml) sour cream.
4. 1 cup (240 ml) water plus 1/4 cup
buttermilk powder.
5. 1 cup (240 ml) milk plus 1 1/2 - 1
3/4 teaspoons cream of tartar.
MILK, Sweetened Condensed 14 ounce can (396
grams)
1. 1 cup (240 ml) instant nonfat dry
milk plus 2/3 cup (135 grams) (160
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ml) granulated white sugar plus 1/2
cup (120 ml) boiling water plus 3
unsalted butter (process in blender or
food processor until smooth).
MILK, Evaporated Whole 1 cup (240 ml) 1. 1 cup (240 ml) half & half (10-12%
butterfat).
2. 1 cup (240 ml) light or table cream
(20% butterfat).
3. 1 cup (240 ml) light (30%
butterfat) or heavy whipping cream
(35% butterfat).
MILK, Skim (Non fat) 1 cup (240 ml) 1. 1/4 cup (60 ml) powdered skim
milk plus 7/8 cup (210 ml) water.
2. 1/2 cup (120 ml) evaporated skim
MILK, Whole (3.5%) 1 cup (240 ml) 1. 1/2 cup (120 ml) evaporated whole
2. 1/2 cup (120 ml) condensed milk
plus 1/2 cup (120 ml) water.
3. 1 cup (240 ml) skim milk plus 2
tablespoons (25 grams) melted butter
or margarine.
4. 1/4 cup (60 ml) powdered skim
milk plus 7/8 cup (210 ml) water plus
1 tablespoon (14 grams) melted
butter or margarine.
Molasses 1 cup (240 ml) 1. 1 cup (240 ml) honey.
2. 1 cup (240 ml) dark corn syrup.
3. 1 cup (240 ml) maple syrup.
4. 3/4 cup (180 ml) (160 grams) light
or dark brown sugar heated to
dissolve in 1/4 cup (60 ml) liquid.
Nuts, chopped, ground, or whole 1 cup (240 ml) (100
grams)
1 cup (100 grams) (240 ml) of similar
nuts prepared in the same way.
Oats, quick-cooking rolled 1 cup (240 ml) (90
grams)
1 cup (90 grams) (240 ml) regular
(old fashioned) rolled oats.
Oats, regular (old-fashioned) 1 cup (240 ml) (90
grams)
1 cup (90 grams) (240 ml) quick-
cooking rolled.
Orange Juice, freshly squeezed 1 cup (240 ml) 1 cup (240 ml) reconstituted frozen
concentrate.
Orange, Zest 1 teaspoon 1. 1 teaspoon lemon or lime zest.
2. 1 teaspoon finely chopped candied
orange peel.
Polenta, dry 1 cup (240 ml) (180
grams)
1. 1 cup (240 ml) cornmeal.
2. 1 cup (240 ml) maize meal.
3. 1 cup (240 ml) corn grits.
Raisins 1 cup (240 ml) (120 1. 1 cup (120 grams) (240 ml) dried
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grams) currants.
2. 1 cup (120 grams) (240 ml) pitted
chopped dates.
3. 1 cup (120 grams) (240 ml) dried
fruit, finely chopped (cherries,
cranberries, blueberries, etc.).
Ricotta Cheese 1 cup (8 ounces) (240
ml) (225 grams)
1 cup (225 grams) (240 ml) dry
cottage cheese.
Rose Water 1 teaspoon 1 teaspoon any flower-based water.
Salt, kosher 1 teaspoon 1 teaspoon sea salt or table.
Salt, sea salt 1 teaspoon 1 teaspoon kosher or table.
Salt, table 1 teaspoon 1 teaspoon kosher or sea salt.
SUGAR, granulated white 1 cup (240 ml) (200
grams)
1. 1 cup (200 grams) (240 ml) caster
(superfine) sugar.
2. 1 cup (215 grams) (240 ml) tightly
packed light or dark brown sugar.
SUGAR, brown, light or dark 1 cup (240 ml) (215
grams)
1. 1 cup (215 grams) (240 ml) raw
sugar.
2. 1 cup (200 grams) (240 ml) white
granulated sugar.
3. 1 cup (200 grams) (240 ml) white
granulated sugar plus 1/4 cup (60
ml) unsulfured light molasses.
{For light brown sugar - substitute
1/2 cup (105 grams) (120 ml) dark
brown sugar plus 1/2 cup (100
grams) (120 ml) white granulated
sugar}
SUGAR, caster (superfine) 1 cup (240 ml) (200
grams)
1 cup (200 grams) (240 ml)
granulated white sugar, processed in
food processor until very fine.
SUGAR, raw 1 cup (240 ml) (215
grams)
1 cup (210 grams) (240 ml) light or
dark brown sugar.
Tapioca, instant or quick-cooking 1 tablespoon (12
grams)
1. 2 tablespoons (24 grams) pearl
tapioca, soaked.
2. 1 1/2 tablespoons (20 grams) flour.
Treacle 1 cup (240 ml) 1. 1 cup (240 ml) light or dark corn
syrup.
2. 1 cup (240 ml) light molasses.
Vanilla Bean 1 bean 2 - 3 teaspoons pure vanilla extract.
Vanilla Extract 1 teaspoon 1/2 teaspoon powdered.
VINEGAR, apple cider vinegar 1/4 cup (60 ml) 1/4 cup (60 ml) white vinegar.
VINEGAR, white 1/4 cup (60 ml) 1. 1/4 cup (60 ml) apple cider
vinegar.
2. 1/3 cup (80 ml) freshly squeezed
lemon juice.
YEAST, active dry 1 envelope (1/4 1. 1 scant (7 grams) tablespoon active
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ounce) (7 grams) dry yeast.
2. 1 cake (3/5 ounce) fresh
compressed yeast.
3. 1 tablespoon (7 grams) fast-rising
active yeast.
YEAST, compressed 1 cake (3/5 ounce) 1. 1 (1/4 ounce) envelope (7 grams)
active dry yeast.
2. 1 scant tablespoon (7 grams) active
dry yeast.
Yogurt, plain (not low fat) 1 cup (240 ml) (225
grams)
1. 1 cup (225 grams) (240 ml) sour
cream.
2. 1 cup (240 ml) buttermilk.
3. 1 cup (225 grams) (240 ml) creme
fraiche.
cream (35% butterfat) plus 1
tablespoon freshly squeezed lemon
juice.

D. Conversion and Measure:

Quick Tips:

Without Sifted vs. Sifted Flour:
i) All-Purpose Flour:
1 cup = 140 grams
1 cup sifted = 115 grams
ii) Cake Flour:
1 cup = 130 grams
iii) Whole Wheat Flour:
1 cup = 150 grams
iv) Bread Flour:
1 cup = 160 grams

1 ounce = 28.34 grams
1 pound = .453 kilograms
1 g = .035 oz
1 kg = 2.2 lb
1 fluid oz = 29.57 milliliters

Measuring Spoons
1 Tablespoon = .5 fluid oz or 14.79 ml
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3 tsp = 1 Tablespoon
4 Tablespoons = 1/4 cup
16 Tablespoons = 1 cup

More Quick Conversions
1 c chocolate chips = 152 g
1 c cocoa powder = 128 g
1 c walnuts, chopped = 122 g
1 c walnut/pecan halves = 99 g
1 c shredded coconut = 71 g
1 c solid shortening, e.g. Crisco = 205 g
1Tbsp baking powder = 12 g
1 Tbsp salt = 18 g

Butter or Margarine
If you know a cup of butter weighs 8 ounces, you could do the math yourself:

1 ounce = 28.34 grams, so one cup of butter weighs 227 grams.
1/4 cup of butter = 57 g
(1 stick of butter = 113.4 gm = 8 tablespoons = 24 teaspoons = 1/2 cup)

Dry Goods :
All-Purpose Flour and Confectioners' Sugar

Bread Flour
Cups Grams Ounces
1/4 cup 34 g 1.2 oz
1/3 cup 45 g 1.6 oz
1/2 cup 68 g 2.4 oz
1 cup 136 g 4.8 oz
Rolled Oats
Cups Grams Ounces
1/4 c 21 g .75 oz
Cups Grams Ounces
1/8 cup
(2 Tablespoons)
16 g .563 oz
1/4 cup 32 g 1.13 oz
1/3 cup 43 g 1.5 oz
1/2 cup 64 g 2.25 oz
2/3 cup 85 g 3 oz
3/4 cup 96 g 3.38 oz
1 cup 128 g 4.5 oz
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1/3 c 28 g 1 oz
1/2 c 43 g 1.5 oz
1 c 85 g 3 oz
(1 tablespoon of all purpose flour = approx. 8g or 1/3 oz
3 tablespoons of all purpose flour = approx. 25g or 1 oz)

White Sugar (Granulated)
Cups Grams Ounces
2 Tbsp 25 g .89 oz
1/4 cup 50 g 1.78 oz
1/3 cup 67 g 2.37 oz
1/2 cup 100 g 3.55 oz
2/3 cup 134 g 4.73 oz
3/4 cup 150 g 5.3 oz
1 cup 201 g 7.1 oz
Packed Brown Sugar

Syrup, Honey, Molasses :

Temperature:
Cups Grams Ounces
1/4 c 55 g 1.9 oz
1/3 c 73 g 2.58 oz
1/2 c 110 g 3.88 oz
1 c 220 g 7.75 oz
Cups Grams Ounces
2 Tbsp 43 g 1.5 oz
1/4 c 85 g 3 oz
1/3 c 113 g 4 oz
1/2 c 170 g 6 oz
2/3 c 227 g 8 oz
3/4 c 255 g 9 oz
1 c 340 g 12 oz
Kelvin Celsius Fahrenheit
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Chapter IX

Recipes:
Sachertorte by Chef Dieter Schorner (Epicurious )

Torte:
4 1/2 (127.57 gm) ounces high-quality bittersweet chocolate, finely chopped
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at cool room temperature
1 cup (128 gm)confectioners' sugar (icing sugar)
6 large eggs, separated, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar (100 gm)
1 cup all-purpose flour (approx. 128 gm, spoon gently into cup and level top )

Torte : For a smaller cake
-108 gm. high-quality bittersweet chocolate,
finely chopped
-1 cup all-purpose flour (110 gm, non-sifted)
-5 large eggs, separated, at room temperature
Assembly: For a smaller cake
-1 cup Apricot Glaze (see page 22)
-Small Batch Chocolate Glaze (see page 21)
-Sweetened Whipped Cream, for serving

250.15 K -23C -9.4F freezer storage
273.15 K 0C 32F water freeze
293.15 K 20C 68F room temp
368.15 K 95C 203F simmering water
373.15 K 100C 212F boiling water
463.15 K 190C 374F baking temp
493.15 K 220C 428F hot oven
518.15 K 245C 473F very hot oven
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-1/2 cup granulated sugar (approx 86 gm)
-8 tablespoon unsalted butter, , at cool room
temperature
-1 cup confectioners' sugar (icing sugar)
-1 teaspoon vanilla extract

Assembly:
1 cup Apricot Glaze (see page 22)
Small Batch Chocolate Glaze (see page 21)
Sweetened Whipped Cream, for serving (optional)

In a bowl, beat softened unsalted butter at medium speed. Add confectioner's sugar. Beat with the
help of paddle attachment till sugar and butter become nice and fluffy. Scrape meanwhile. Add egg
yolk one by one - adding too many egg yolks at once, makes fat separated and does not combine
yolk, sugar and butter properly. Add vanilla extract and melted chocolate (finely chop high quality
bitter-sweet chocolate; place it on a double boiler when water is hot , but not simmering . stir
continuously, till chocolate is melted; cool it down at room temperature and add it to the cake
mixture ), slowly.

In another bowl, add egg white and beat at high speed with balloon attachment. Keep adding
granulated sugar little by little. This makes soft and shiny peak and easier fold in.

Mix quarter of the egg white batter with the other batter, i.e. pour the 1/4th beaten egg white into
the other batter . Do not overbeat. Stir about one fourth of the beaten whites into the chocolate
mixture to lighten it, then fold in the remaining whites, leaving a few visible wisps of whites. Add
little by little sifted all purpose flour . Fold and scrape gently till there is no trace of flour.

Prepare baking tray by covering inside with butter paper or smearing butter and flour to get the
non stick effect. Pour the cake mixture into the baking tray. Level the top with spatula. Preheat oven
at least for 15 minutes at 375 F (190.556 C ) for about 45-50 minutes . B-b-q stick is the best cake
tester, insert the stick at the center of the cake, if it comes clean, cake is ready. Do not over bake.

Take the cake out of the oven. Take it out from baking pan while it is still hot. Invert (upside down)
the cake on a thick kitchen towel for 25-30 mints to achieve flat surface on top . Cool the cake down.
Now, turn the cake (as normally top of the cake is up) and cool the cake completely. Cut through the
cake vertically by turning the cake slowly . Make 2 parts out of one cake. Apply apricot jam (glaze)
on the one side of a cake; smear the jam with a pastry brush to smoothen and distributed equally.
Place the other half of the cake on top. Press a bit to set the cake. Apply apricot glaze on top of the
cake, smoothen with brush. Place the cake on a wire rack and underneath the wire rack keep a large
dish. Later, when the chocolate glazed is poured , this wire rack helps shed off excess glaze and the
excess glaze will be accumulated in the large dish.

Boil water and sugar. When it is sticky, switch off heat. Add cooking chocolate and stir. Melt the
chocolate completely. Heat it once again, if not thick, shiny and creamy or cooked . The chocolate
glaze always should be thick, shiny and creamy. Whisk vigorously . Coat (better expression is to
give a bath) the chocolate glaze generously as quickly as possible on the cake. Using a metal offset
spatula, gently smooth the glaze over the cake, allowing it to run down the sides, being sure that the
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glaze completely coats the cake (patch bare spots with the spatula and the icing that has dripped).
Cool until the glaze is set, then transfer the cake to a serving plate. Best if the cake is set at room
temperature; but to save time, refrigerate until the glaze is completely set, at least 1 hour. Do not
refrigerate the cake while it is warm. Remove the cake from the refrigerator about 1 hour before
serving.

Do not store the cake into the refrigerator , as it sweats.
Use freshly made ingredients.

note: no leavening agent is used in sachertorte.

Chocolate Brownie by Monginis

Ingredients:
Oil, for greasing
350gms dark chocolate, broken into small pieces
250gms unsalted butter
3 eggs
250gms dark brown sugar
100gms plain flour
1 tsp baking powder

Method:
1. Hear the oven at 170-degree C or gas 3. Lightly grease a 22 cm square cake tin.
2. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water.
3. Whisk the eggs and sugar together for 2-3 minutes until smooth and fluffy.
4. Fold the chocolate mixture into the egg mixture.
5. Sieve the flour and baking powder into the mixture and stir to mix. Pour the mixture into the cake
tin.
6. Place the tray on the middle shelf of the oven and bake for 35 minutes until the surface is set. It is
cooked when it is just starts to crack on the top. Remove from the oven. Allow to cool completely in
the tin.
7. Slice it into square pieces and store in a container in the fridge.
You can combine this brownie with ice cream scoop, hot chocolate sauce or anything of your own
choice. Serves 12.

Pound Cake from Joy of Baking:

3 large eggs, room temperature
3 tablespoons milk, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (150 grams) sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
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13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray
with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the
pan with parchment paper and butter or spray the paper.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
In the bowl of your electric mixer, with the paddle attachment (or with a hand mixer), place the dry
ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or
until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients
are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and
develop the cake's structure. Scrape down the sides of the bowl. Gradually add the remaining egg
mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and
strengthen the cake's structure.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a
spoon. Bake for about 55 to65 minutes or until the cake is golden brown and a toothpick inserted in
the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of
lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the
cake from the pan and cool completely on a lightly buttered wire rack.
The Pound Cake can be covered and stored for several days at room temperature, for one week
when refrigerated, or it can be frozen for two months.
Makes one 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf.

Mocha Muffin from Joy of Baking:

2 large eggs
1/2 cup (120 ml) buttermilk
1/2 cup (120 ml) safflower, corn, vegetable, or canola oil
1/4 cup (60 ml) black coffee or espresso, at room temperature
1 cup (130 grams) all-purpose flour
3/4 cup (95 grams) whole wheat flour
1/4 cup (25 grams) regular unsweetened cocoa powder
1 cup (205 grams) light brown sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120 ml) pecans, walnuts, hazelnuts or almonds, coarsely chopped (optional)
1 cup (240 ml) cappuccino, semisweet, milk, or white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in center of oven. Line 12 muffin
cups with paper liners, or butter or spray with a non stick cooking spray.
In a large bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.
In another large bowl whisk together the flours, cocoa powder, brown sugar, baking powder,
baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the
wet ingredients into the dry ingredients and stir only until the ingredients are combined. (Do not
over mix the batter or the muffins will be tough.)
Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the
oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 18 -23
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minutes. Transfer to a wire rack and let cool for about 5-10 minutes before removing from pan. Can
be stored at room temperature for a few days or they can be frozen.
Makes about 12 regular sized muffins.

Chocolate Sponge Cake from Joy of Baking:

6 large eggs, separated
4 ounces (120 grams)semisweet chocolate, chopped
1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar
3/4 teaspoon cream of tartar
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the
pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour
spray.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in
another. Cover with plastic wrap and bring to room temperature before using (takes about 30
minutes).
Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water.
Let cool to room temperature.
In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50
grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five
minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow
ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside
while you beat the egg whites.
In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream
of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2
tablespoons (30 grams) of sugar until stiff peaks form.
Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or
whisk to lighten the batter. Fold in the remaining whites just until incorporated. (Don't over mix or
the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or
an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently
pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake
with a clean, slightly damp towel.

Light Fruit Cake by Joy of Baking:

3/4 cup (120 grams) candied mixed peel
1/2 cup (100 grams) candied red or green cherries (cut into quarters)
1/3 cup (40 grams) dark raisins
2-3 tablespoons Grand Marnier, rum, brandy, or sherry (optional)
1/2 cup (113 grams) unsalted butter, room temperature
3 large eggs, room temperature
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1/4 teaspoon pure almond extract
1 1/2 cups (195 grams) all-purpose flour
1/2 cup (50 grams) ground almonds (almond meal/flour)
1 teaspoon baking powder
1/4 teaspoons salt
Zest of one small lemon (outer skin)
1/4 cup (60 ml) milk (whole or reduced fat)
If desired, in a bowl combine the candied mixed peel, cherries, and dark raisins. Stir in the alcohol,
cover, and let sit at room temperature at least a day (up to two days). Stir occasionally.
When ready to make the cake batter, preheat oven to 350 degrees F (180 degrees C), with the oven
rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x
13 x 8 cm) loaf pan.
In a separate bowl, whisk together the flour, ground almonds, baking powder, salt, and lemon zest.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and
fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the
bowl as needed. Beat in the extracts. Add the candied and dried fruits, along with any juices, and
beat until incorporated. Beat in half the flour mixture just until incorporated. Then beat in the milk
and then the remaining flour mixture.
Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with sliced or
flaked almonds. Bake for about 60 -70 minutes or until a toothpick inserted into the center comes
out clean. (If you find the cake is browning too much, cover with a piece of aluminum foil.) Remove
from oven and let cool on a wire rack for about 10 minutes before removing from pan. The cake
does benefit from being stored a day or two before serving, as this softens the outer crust and
allows the flavors to mingle. You can cover and store this cake for about a week at room
temperature or it can be frozen.
Makes one loaf.

Orange Chiffon Cake by Joy of Baking:

6 large eggs plus one additional egg white (30 grams)
1 1/2 cups (300 grams) superfine white sugar(caster sugar) (*See Note)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons grated orange zest (outer orange skin)
1/2 cup (120 ml) vegetable, corn, canola, or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice(2 - 3 large oranges)
1/2 teaspoon cream of tartar (optional)
Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your
food processor for about 30-60 seconds or until finely ground.

Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites (along
with the extra egg white) in another. Cover with plastic wrap and bring to room temperature (about
30 minutes).
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece
ungreased tube pan.
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In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place
the flour, sugar (minus 1/4 cup (50 grams)), baking powder, salt, and orange zest. Beat until
combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, and
vanilla extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.
In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of
tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50
grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently
fold the egg whites (in three additions) into the batter just until blended (being careful not to
deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to60 minutes, or until a wooden
skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will
spring back). Immediately upon removing the cake from the oven invert (turn upside down) the
pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool
completely before removing from pan (about 1 - 1 1/2 hours).
To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and
center core. Invert onto a greased wire rack. Dust the top with confectioners' sugar (powdered or
icing). Serve with softly whipped cream (or ice cream) and fresh fruit.
Store in an airtight container for a few days at room temperature or for about a week in the
refrigerator. This cake can also be frozen for a couple of months.
Serves 8-10 people.

Chocolate Genoise by Joy of Baking:

3 tablespoons (42 grams) hot melted unsalted butter
1/2 cup (65 grams) cake flour
1/4 teaspoon salt
1/3 cup (30 grams) unsweetened regular or Dutch-processed cocoa powder
4 large eggs
Orange Flavored Soaking Syrup:
1/4 cup (60 ml) freshly squeezed orange juice
1 tablespoon Grand Marnier (optional)
Chocolate Filling:
5 ounces (140 grams)semisweet chocolate, coarsely chopped
1 cup (240 ml) heavy whipping cream(double cream) (35-40% butterfat)
1 tablespoon (15 grams)granulated white sugar
Garnish:
Confectioners (powdered or icing) sugar
Fresh Raspberries

Preheat oven to 350 degrees F (180 degrees C). Butter, or spray with a non stick spray, a 9 inch (23
cm) round cake pan and line the bottom of the pan with parchment paper.
Sift the flour with the salt and cocoa powder.
In a heatproof bowl whisk together the eggs and sugar. Place the bowl over a saucepan of
simmering water. Whisking constantly, heat the eggs and sugar until lukewarm to the touch (this
will take about 5 minutes). Remove from heat and transfer the mixture to the bowl of your electric
mixer. Beat on high speed (about 3-5 minutes) until the egg mixture has cooled, tripled in volume,
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and looks like softly whipped cream (the batter will fall back into the bowl in a ribbon-like pattern).
Beat in the vanilla extract. Then sift about one-third of the flour mixture over the whipped eggs and
gently fold in using a large rubber spatula or whisk. Fold in half of the remaining flour, and then fold
in the rest. (Do not over mix or the batter will deflate). Take about 1 cup of the batter and fold it
into the hot butter mixture. (This lightens the butter mixture.) Then, with a spatula, gently fold the
butter mixture completely into the egg batter. Pour into your prepared pan, smoothing the top.
Bake until the cake shrinks slightly from the edges of the pan and the top springs back when lightly
pressed (about 20 -25 minutes). (A toothpick inserted into the center of the cake comes out clean.)
Cool on a metal rack. When the cake has cooled completely, run a small knife around the edges to
release the cake. The genoise will keep two days in the refrigerator or it can be frozen for a couple
of months.
Chocolate Filling: In a heatproof bowl set over a saucepan of simmering water, melt the chocolate.
Remove from heat and let cool to room temperature. In the chilled bowl of your electric mixer (or
with a hand mixer), whip the heavy cream with the sugar and vanilla extract until soft peaks form.
Then whisk or fold about one quarter of the whipped cream into the melted chocolate. (Do this
quickly so the chocolate does not seize (become grainy).) Then gently fold or whisk the rest of the
whipped cream (in three stages) into the chocolate.
Cut the genoise in half. Place the top layer, cut side up, onto your serving plate. In a cup mix the
orange juice with the Grand Marnier then, using a pastry brush, brush the cake with half the
syrup. Next, evenly spread the chocolate mousse over the cake. Brush the cut side of the second
layer of genoise with the soaking syrup. Then place the layer, cut side down, on top of the filling.
Cover and refrigerate a few hours (or overnight). To serve, dust with powdered sugar.
Serves about 10 people.

Basic Sponge Cake from Vahchef

Egg whites of 6 eggs separate
egg yolk of 6 eggs
1cup of all purpose flour or maida
1 cup of powdered sugar
1/2 tsp baking powder
2 tblsp softened butter (optional)
1 tsp vanilla extract or essence
1/4 tsp salt
baking sheet, non stick spray

Pre heat the oven to 375' F for 15 mins.
Separate the egg whites from egg yolks and beat the egg whites in the mixer or whisk the whites
with a whisk till the whites turn fluffy and stand.(if using mixer it will take 5 mins to beat and if
using whisk will take about 20 mins).
Meanwhile also whisk the yolks also separately. Take the flour and add the baking powder, salt to
it; first sieve and then mix together.
To the yolk add the sugar and butter (optional) and mix it properly. Now take the yolk mixture and
fold it in the egg white slowly and the slowly fold the flour mixture and mix just once or twice.
Spread this mixture on the sprayed sheet and tap it little to spread evenly and bake it in the oven
for 22 to 25mins at 375' F until done check by putting a toothpick or knife through the cake it
comes out clean it's done.
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Note:
Basic sponge cake is usually used in making pastry, heavily decorated cake and swiss roll. To make
swiss roll, cut a thick rectangular sponge cake horizontally with about 1 inch thickness. Slightly
dampen each side with rum or thin sugar syrup. This will impart an optimum flexibility to the swiss
roll. Smear butter cream or jam or whipped cream on one side and roll it . Sprinkle powdered sugar.
Cut into slices and serve with tea or coffee.

Plum Cake from Flury's

125g brown sugar 125g butter 3 eggs 100g flour 5g ginger powder 3g cinnamon powder
2g nutmeg powder 100g cashew nut 60g each of tutti frutti, mixed peel, dry cherries, sultanas
50ml each rum and brandy

1.Soak all the dry fruits in the alcohols for at least 2-3 weeks , the longer , the better.
2.Cream together the butter and the brown sugar, until light and fluffy.
3.Add the eggs , one at a time ,mixing between each addition.
4.Fold in the flour and all the dry spices.
5.Mix in the liquor soaked dry fruits.
6.Bake at about 160C for about one hour, check for doneness by inserting a skewer , if it comes out
clean, the cake is ready.
7.Cool on a wire rack ,wrap in a cling film when cold , consume after 2-3 days .This cake can keep
upto a month if stored in a dry ,cool place.

Tips:
Rub the marinated dry fruits with the flour before mixing in the batter, this helps to distribute the
fruits equally in the cake.
Whisk the eggs a little bit by hand before mixing in the butter sugar mix, It helps in emulsification
and hence a smoother mix.
If powdering your own spices, ensure to powder each spice separately (ginger, nutmeg and
cinnamon ), it helps to bring out better flavour of the cake.

Swiss Roll by Rachel Allen

4 eggs
4 1/2 ounces (127.573 grams) caster sugar (superfine), plus 3 tablespoons for sprinkling or use
icing sugar (confectioners'), for dusting;
2 tablespoons warm water;
1 teaspoon vanilla extract;
4 1/2 ounces (127.573 grams) all-purpose flour;
For the filling:
6 tablespoons raspberry or strawberry or apricot jam;
8 ounces (226.796 grams) heavy cream, whipped

Preheat the oven to 375 degrees F (190.556 degrees C).
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Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper.
Brush the base and sides of the pan with melted butter, and dust with flour.
In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy,
and then add the water, and vanilla extract.
Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is
slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and
sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the
pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper
from the bottom of the cake.
Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it
from drying out and cracking when you roll it.
When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with
the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then
transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.

Angel Food Cake from Joy of Baking:

1 1/2 cups (300 grams) granulated white sugar
1 1/2 cups (360 ml)egg whites, at room temperature (from about 12 large eggs)
1 teaspoon cream of tartar
1/2 teaspoon salt
1 tablespoon fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product
of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent
over beating and the whites drying out.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready a 10
inch (25 cm) two piece angel food cake (tube) pan.
In a large bowl sift together 3/4 cup (150 grams) granulated white sugar and the sifted cake flour.
In your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of
tartar, lemon juice, and salt and continue to beat until soft peaks form. Gradually beat in the
remaining 3/4 cup (150 grams) granulated white sugar, a tablespoon at a time, until glossy stiff
peaks form. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond
extract.
Sift the flour mixture over the egg whites (about one quarter of the flour mixture at a time) and
gently but quickly fold (do not stir) the flour into the egg whites. You can use a large wire whisk or a
large rubber spatula. (It is important not to over fold the batter or it will deflate.)
Pour the batter into the pan and run a metal spatula or knife through the batter to get rid of any air
pockets. Smooth the top and bake in the preheated oven for about 40 -45 minutes. The cake is done
when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back
when gently pressed. The top of the cake will have cracks. Do not over bake.
Immediately upon removing from the oven invert the pan. Suspend the pan by placing the inner
tube on the top of a wine bottle or flat topped glass. Allow the cake to cool for about 1 1/2 hours.
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When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake
and then remove the cake from the pan. Next, run a metal spatula or knife along the bottom and
center core of the pan and remove. Place on your serving plate. It is best to cut this cake with a
serrated knife using a back-and-forth sawing motion. Try not to press down on the cake when
cutting as this will squash its soft and spongy texture.
This cake is best served on the day it is made but it will keep covered for a few days at room
temperature or for several days in the refrigerator. It is great toasted.
This cake can be eaten alone with just a dusting of confectioners' (powdered or icing) sugar. Is also
wonderful with fresh berries and softly whipped cream. Another idea is to serve with ice cream,
strawberry or raspberry puree, or chocolate sauce.
Serves 12

Chocolate Pudding Cake by Joy of Baking:

Pudding Sauce:
1 1/2 cups (360 ml) boiling water
2 teaspoon instant coffee(powder or granules)
1/3 cup (70 grams) light brown sugar
1/3 cup (30 grams) unsweetened cocoa powder(regular or Dutch-processed)
Cake:
3/4 cup (95 grams) all purpose flour
1/4 cup (25 grams) Dutch-processed cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1 large egg
4 tablespoons (57 grams) unsalted butter, melted and cooled to room temperature
1/3 cup (80 ml) milk
1/2 cup (50 grams) chopped walnuts or pecans

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray
with a non stick cooking spray, an 8 inch (20 cm) square baking dish.
Pudding Sauce: Stir the instant coffee into the boiling water. (Can use freshly brewed hot coffee.) In
a separate bowl, stir together the white sugar, brown sugar, and cocoa powder.
Cake: In a bowl, sift the flour with the cocoa powder, salt, and baking powder. In another large bowl,
whisk the egg with the melted butter, sugar, milk, and vanilla extract. Stir the flour mixture into the
egg mixture until combined. Stir in the chopped walnuts. Spread the batter evenly onto the bottom
of the prepared pan. Sprinkle the sugar/cocoa mixture evenly over the cake batter. Gently pour the
coffee mixture over the cocoa mixture. Bake for about25 minutes or until the cake is puffed and just
beginning to pull away from the sides of the pan. Remove from oven and place on a wire rack. Serve
warm or at room temperature, either plain or with vanilla or coffee flavored ice cream. Leftovers
can be covered and stored in the refrigerator. Reheat in microwave.
Serves 8.
The Cake Book


Chocolate Sponge Sandwich with Chocolate Glaze:

3 eggs, separated
cup caster sugar
1 cup Self Rising flour (mix 1 cup of all purpose flour with 1 tsp baking powder and 1/4 tsp salt)
2 tablespoons Bournville Cocoa
cup very hot milk
100g Dark Baking Chocolate, broken into pieces
60g butter
1 cup cream
2 tablespoons caster sugar, extra
1 teaspoon vanilla
250g strawberries, halved
Beat the egg whites to a stiff foam. Continue beating whilst gradually adding the caster sugar just
until mixture holds stiff peaks. Whisk in the yolks one at a time. Sift over the sifted flour and cocoa,
gently fold in and then fold through the milk. Spoon the mixture into 2 greased and floured 18cm
cake pans.
Bake in a moderate oven 180C for 20 minutes or until cooked when tested. Stand 10 minutes then
turn out onto a wire rack. Cool.
Place 60g of chocolate and the butter in a saucepan and gently heat, stirring occasionally, until
melted and smooth. Add the remaining chocolate and stir to combine. Cool slightly.
Whip together the cream, extra sugar and vanilla until stiff. Sandwich the cakes together with the
cream then place on a serving plate. Pour over the glaze and decorate with strawberries.

Mini Christmas Truffles:

400g fruit cake, crumbled
1 tablespoon Muscat liqueur (optional)
1 tablespoon instant coffee, dissolved in 1 tablespoon boiling water
1 tablespoon almond meal
1 tablespoon apricot jam
20g butter, melted
250g Dark Chocolate Melts, melted
100g White Chocolate Melts, melted
Red and green glae cherries, chopped for decoration
Combine the fruit cake, Muscat, coffee mixture, almond meal, jam and melted butter in a bowl, mix
well to combine. Roll heaped tablespoons of mixture into balls and place onto a lined tray.
Refrigerate until firm.
Using two forks dip each of the balls into the dark chocolate to cover. Drain off excess chocolate
and place back onto the lined tray.
Drizzle the truffles with white chocolate and decorate with glace cherries to resemble holly. Allow
to firm and set before serving.

The Cake Book


Old Style Brownies Recipe by Chef Dieter Schorner

6 eggs
480 grams sugar
300 grams bitter-sweet chocolate
240 grams butter
150 grams flour
30 grams cocoa powder
90 grams chopped walnuts
45 grams chopped chocolate (or chocolate chips)
90 grams dried tart cherries
120 gram orange juice

Preheat oven to 350 degrees Fahrenheit (180 degrees C) and place the rack in the center of the
oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the
bottom of the pan with parchment or wax paper.
Boil tart cherries into orange juice till the cherries become soft and luscious. Do not cover while
boiling. Cool at room temperature. Very little orange juice may left after that.
Whip sugar and eggs, one at a time, beating well after each addition, until the mixture becomes
pale yellow.
Melt bitter-sweet chocolate and butter over bain-marie method and add the egg-sugar mixture.
Mix once again.
Sift flour and cocoa powder, add it to the wet mixture; and stir gently to mix well. Finally add
walnuts, tart cherries, left over orange juice and chopped chocolate or chocolate chips to the
mixture ; and stir lightly just once.
Pour into the prepared pan and bake for about 35-40 minutes at 350 degree Fahrenheit , or
until a toothpick inserted in the center comes out with a little batter and a few moist clumps
clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room
temperature.

Chocolate Bche de Nol (Yule Log) by Chef Jean-Claude Sanchez

Ganache filling (prepare one day ahead of time):
3 cups heavy cream
16 oz bittersweet chocolate
- Bring heavy cream to a boil
- Pour over chocolate chunks
- Let stand for a moment, then stir gently
- Cover with plastic wrap and refrigerate until the next day
Rum syrup:
1 cup sugar
1 cup water
Rum to taste
- Put water and sugar into a pot and bring to a boil
- Cool and add rum to taste
Biscuit / base / cake:
cup hazelnut flour
1 oz (28.3495 grams) pastry flour
The Cake Book


cup sugar
1 oz sugar
3 whole eggs
3 eggs yolks
3 egg whites
- Mix hazelnut flour and pastry flour
- With a hand mixer, beat the whole eggs, egg yolks, and cup sugar until ribbon-like and pale in
color. Reserve in a bowl.
- Mix egg whites with remaining sugar until glossy in color and soft peaks form.
- By hand, delicately fold half of egg mixture and half of the flour into the egg whites; finish with the
second half.
- Line a tray with parchment paper and spread biscuit mixture evenly.
- Bake in preheated oven at 375 degrees until light golden brown.
- When you are ready to make the bche, peel parchment paper from the biscuit, then replace
underneath the biscuit until ready to roll.
- Moisten biscuit with rum syrup using pastry brush.
- Bring ganache to room temperature. Beat gently until soft peaks form. Spread about half over
biscuit and, with the help of the paper, roll the bche.
- Store in refrigerator for two hours.
- Remove parchment paper. Spread leftover ganache over the cake. Use a fork dipped in hot water
to create bark" (long line ). Decorate and serve.

Choco Lava Cake by Dipannita Bhatia
Ingredients:
2 full eggs
2 egg yolks
3 tbsp powdered sugar
3 tbsp maida
4 tsp dark cocoa powder
100 gms unsalted butter
100 gms dark chocolate broken into pieces
tsp vanilla essence
little extra unsalted butter to grease moulds
Process:
Grease 5 oven proof glass muffin bowls.
Sift and mix maida and cocoa powder together with a spoon and keep aside.
In a micro proof glass bowl add butter and dark chocolate together and melt for 1 min in micro low
medium power. Stir to mix and keep aside.
In a bowl beat eggs, egg yolks and powdered sugar together till pale in colour ( beaten at low
speed).
Add vanilla essence and mix again.
Now pour the melted butter chocolate mix and mix with a spoon.
Now mix the cocoa powder with maida and fold with a spoon.
The mix should be thin and runny.
Pour little amount into greased muffin moulds.
Place the moulds on any oven proof tray.
Pour 1 cup water into the tray.
The Cake Book


Preheat oven to 230 degree centigrade.
Place the tray on any grill stand and bake cakes at 230 degree for 9 minutes.
Serve hot with a scoop of ice cream if you wish.

(Courtesy: BBC Food, Joy of Baking, about.com, various cookery books, news papers and various
cooking websites)

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