All about baking

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TABLE OF CONTENTS
BAKING GLOSSARY 3

Baking tips and tricks 5

Basic tools 7

Difference between convection microwave ovens and oven toasters and grill 11

Common mistakes and how to avoid them 12

Measurements 14

Dos and don'ts 16

Substitutes 17

Basic sponge cake recipe 20

Ingredients 20
Method 20
Yield 21

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BAKING GLOSSARY
● AERATE- To incorporate air into something, usually a batter.
● BEAT- Mixing the ingredients rapidly and intensely to combine and incorporate air
into the mixture
● BLEND - To stir ingredients until they are well-mixed together.
● BLOOM- For gelatin: softening gelatin using a liquid before use. Typically done by
sprinkling the gelatin onto the surface of a liquid and letting it sit for about 5
minutes.
● Caramelize - Process of modifying sugar into a liquid with heat. Final product will be
a shade of amber or golden brown.
● Curdle – When a liquid separates and forms curds and lumps
● DOUBLE BOILING- A slow and gentle process, characterised by submerging a
ceramic pot within an outer pot of boiling water
● EMULSION- A mixture containing liquids that are immiscible like oil and water
● Fermentation – It causes yeast and bacteria to convert sugar into carbon dioxide,
among other things causing the dough to rise
● Greasing – To coat the inside of baking dishes with oil/butter to avoid batter from
sticking
● Glaze– A thick sugar-based sauce that is used to coat desserts and pastries.

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 ● Icing - A sweet glaze to cover/decorate cake, pastry and cookies
Different types of icing
Butter Cream - Buttercream is a butter-based frosting or icing, typically used on cakes and
cupcakes as a coating, layering or decorating cream. Classic buttercream is made from
creamed butter and confectioners sugar.
Royal icing - Royal icing is a hard white icing, made from softly beaten egg whites, icing
sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate
Christmas cakes, wedding cakes, gingerbread houses, cookies and many other cakes and
biscuits.
Whipped Cream - The whipped frosting is perfect for cookies, cupcakes, shortcakes, and
cakes. Thus this type of frosting requires refrigeration. With regards to the flavorings, most
recipes use vanilla extract and vanilla bean paste.

Cream Cheese Frosting - Cream cheese adds just the right tinge of tang to a sweet
buttercream frosting. It is perfect for carrot cakes, cupcakes, red velvet cake, as a filling for
doughnuts and well just about any kind of pastry with all that creamy and cheesy
deliciousness.
Meringue - This very light & frothy icing is made by beating together egg whites, cold
water, and granulated sugar. The technique of introducing air to the mixture gives it a
foamy consistency. The added sugar stiffens the foam. It can be plain or flavoured and with
nuts added to it. There are 3 popular varieties of meringue – French, Italian and Swiss.
Fondant - Fondant is a popular heavy frosting that can be easily sculpted and is used
mainly for celebration cakes. Basic fondant ingredients include water, gelatine, glycerine,
water, sugar (icing or castor sugar) and shortening. Some use marshmallows in place of
gelatine and glycerine. The ideal texture is a fondant that can be stretched without tearing.
It can be worked into different shapes using carving and decorating tools.

● Lamination – refers to the technique of layering fat and dough over one another
● Parchment - Paper used to line baking tray to avoid batter sticking to the tray
● Proofing - Giving yeast time to activate leading to rise in the size of dough
● Scrape - Removing something from surface using a sharp edged instrument
● Stirring – Mixing ingredients in a circular manner using tools

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 ● Whisking– Process to incorporate air into wet ingredients while mixing

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Baking tips and tricks
● Read through the recipe carefully Make sure that you read through the recipe
carefully before you start to bake, and ideally before you visit the supermarket!

● Measure Your Ingredients Properly

● Always remember to sift all the dry ingredients together very well instead of just
mixing them up. Doing this gets lumps out which
may have formed in the dry goods.

● Instead of just applying layer upon layer of frosting on the cake, first frost your
cake with a crumb coat, then chill it in the refrigerator, and then frost it again to
make it more beautiful.

● Using toothpicks and inserting them in the cake to know whether it's baked
perfectly or not is good. But you can also try pressing the cake in the center, and
if it springs back instead of sinking in, it's done.

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 ● To avoid all your chocolate chips from sinking to the bottom you can coati them in
flour first.

● It is better to use cocoa powder instead of flour to prevent it from sticking on the
counter or the cake pans.
● Use a paper plate as a splatter shield when using your hand mixer

● Wet your finger before fishing for a stray eggshell piece to easily remove it.

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Basic tools
Tool Name Usage

Rolling Pin
It is useful for rolling out pie
crusts, cookie dough, and
puff pastry. other ways to
crush cookies, chips, or
crackers.

Wooden Spoon It is useful for stirring

because they’re so sturdy
(we can manage them with
even the thickest, heaviest
doughs).

Rubber Spatula/Scraper This tool is ideal for

scraping the last bit of
batter or dough out of a
pan or for scraping. They’re
also super handy for folding
together wet and dry
ingredients.

Fine-Mesh Sieve it is useful for sifting dry

ingredients or adding a
dusting of powdered sugar
to a finished pan of
brownies or cookies. The
baking tool is convenient for
draining wet ingredients)
and removing seeds from
sauces.

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 Pastry Brush It is used to grease a pan
before pouring in cake
batter, to coat the dough
with melted butter or egg
wash, or to “paint” milk.

Whisk It is used to beat together a

few eggs,also beneficial for
thoroughly mix together dry
ingredients and is also great
for stirring

Chef's Knife It is used for slicing, dicing,

chopping, and mincing any
ingredient your recipe calls
for.

Hand Mixer/Stand Mixer -It is helpful in mixing up

doughs and batters much
easier and quicker, and it is
used for mixing ingredients
into a thick, stiff cookie
dough

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 Parchment Paper it will make clean-up much
easier and prevent your
baked goods from sticking
to the pan.

Measuring Cups (Liquid Measuring cups and

and Dry) and Spoons measuring spoons ensure
precise and consistent
measurement for all recipes
and are perfect for baking.

Cake leveler Creating appealing cake

layers is indeed an easy task
using a cake leveler. It not
only makes the layers
perfect, you can easily trim
and cut the best part out of
your cake

Airbrush It helps to create the most

astonishing details when
the airbrushed color is used
on the icing.

Cake spatula Its purpose is Icing, frosting

or separating layers.’

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 Piping nozzles They are used for designing
and decoration on the ice
caked, for making flowers
as well as necessary designs
on the cake.

Piping bags They are used to swirl

buttercream on your cake
and make it more
appealing. However, you
need to learn how to use
them appropriately.

Cake turntable Cake turntable is the best

tool when it comes to icing
and serving your cake.
Additional to this, it helps to
keep the cake in the perfect
position when piping
borders or decorating
bases.

Microwave Microwaves cause water

molecules in food to
vibrate, producing heat that
cooks the food.Convection
microwaves are best for
baking cake due to their
convection mode while pure
microwaves require at least
a kilowatt of power to allow
for decent baking.

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Difference between convection
microwave ovens and oven toasters
and grill

Properties or Convection Microwave ovens Oven Toasters and Grill

specifications

Food preparation Take less time, and cooks in Takes more time as it heats
time minutes because of microwave based on traditional heat waves.

Preheat timing Almost 5 minutes Almost 15 minutes

Power High Low

consumption

Auto cook facility Can be done Not possible

Metal vessels Metal can't be used in Metal can be used in OTG

microwave

Capacity Maximum capacity is around 32 Maximum capacity is about 60

liters liters

Weight Very heavy, it is very difficult to Lightweight, can be moved very

move easily.

Ease of use Very easy to configure recipes Mechanical control and

with LCD display panels confusing settings

Best fit Multi purpose - Reheat , defrost Professional bakers who wants
, baking for beginners top class baking

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Common mistakes and how to avoid
them
DEFECT CAUSE
● Batter spread
Layers Uneven
unevenly
/Uneven Cake
● Oven trays out of
balance
● Cake tins warped
● Insufficient
Cake peaks in the
shortening
centre
● Batter too stiff
● Too much oven top
heat
● Excessive sugar in
Cakes sag in the
the cake
centre
● Insufficient structure
Poor symmetry
building materials
● Too much leavening
● Cold oven
● Cakes underbaked
● Unbalanced cake
Undersized Cakes
recipe
● Oven too hot
● Oven too cold
● Improper mixing
● Cake tins too large for
the batter size
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REMEDY
● Spread batter evenly
● Adjust oven trays
● Do not use damaged
tins
● Balance recipe
● Increase moisture or
decrease flour content
● Adjust oven top heat
● Balance recipe
● Increase egg content
and/or flour content
● Adjust the leavening
● Correct oven
temperature
● Bake thoroughly
● Adjust cake recipe
● Check oven
temperature
● Check oven
temperature
● Mix properly
13
 ● Use a proper amount of
batter

● Oven too hot ● Use correct baking

Dark Crust Colour
● Too much top heat in temperature
the oven ● Adjust top heat in the
● Too much sugar, too oven
much milk solids ● Check cake recipe

● Oven too cold ● Raise oven temperature

Light Crust Colour
● Unbalanced recipe ● Balance recipe

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Measurements

baking is science. Excellent baking requires precise ratios, proven techniques, and
well-tested recipes.

Dry Ingredient Equivalents:

1 Tablespoon = 3 teaspoons
1/8 cup = 2 Tablespoons
1/4 cup = 4 Tablespoons
1/3 cup = 5-1/3 Tablespoons
1/2 cup = 8 Tablespoons
2/3 cup = 10 and 2/3 Tablespoons
3/4 cup = 12 Tablespoons
1 cup = 16 Tablespoons

Liquid Ingredient Equivalents:

1 cup = 8 fluid ounces = 1/2 pint
2 cups = 16 fluid ounces = 1 pint
4 cups = 32 fluid ounces = 2 pints = 1 quart
8 cups = 64 fluid ounces = 4 pints
4 quarts = 128 fluid ounces = 1 gallon

Common Weights
1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 118 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup cake flour = 118 grams (4 ounces)
1 cup sifted cake flour = 105 grams (3 1/2 ounces)

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1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 80 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)

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Dos and don'ts
DOS ✅ Don’ts ❌
Always preheat the oven to the Do not open the oven door frequently
temperature and for the time mentioned in
the recipe.

Do use proper set of measuring cups and Do not ignore directions

spoons Example 1 cup of sifted flour is not equal
to 1 cup of sifted flour

It is preferred to grease the pan with Do not replace butter with oil until and
butter, ghee instead of greasing it with oil. unless mentioned

Do use butter at room temperature it will Don't use freezed butter it will result in
produce smooth and fluffy batter clumpy batter making the mixing process
difficult

Place the cake on a wired rack and let it Don’t let it sit in the hot oven any longe
cool.

Do tap the mold to remove air bubbles Do not over mix the cake better
from the cake batter

While working with Whipping cream, Do not over whip

always whip it when it is chilled

Always follow the recipe for exact Do not substitute ingredients if not
quantities for baking any goods. mentioned

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Substitutes
IF YOU DON’T HAVE QUANTITY USE THIS
THIS
1 cup Yogurt 1 cup

1 3 tablespoon mayonnaise/
1 tablespoon ground
flaxseed + 3 tablespoon
water

1 cup 1 cup whole milk + 1

tablespoon melted butter

¼ teaspoon 1 teaspoon baking powder

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 ½ cup ½ cup ground rolled oats or
crushed cereals

1 tablespoon 1 ½ tablespoon all purpose

flour

1 tablespoon ½ tablespoon Cider vinegar

½ cup ½ cup plain yogurt

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 Honey 1 cup 1 ¼ cup White sugar + ⅓
cup water

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Basic sponge cake recipe

Ingredients

Name Measurement in gm Measurement in Replacement

Cups & spoons

Eggs 4 no.

Sugar 1 cup

softened butter As required

flour As required

baking powder As required

water As required

Vanilla essence As required

Method
1. Whip 4 eggs in a stand mixer until foamy, then gradually add 1cup sugar and
continue whipping until the eggs fall off the whisk in a thick ribbon (~20 min).

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 2. Meanwhile, preheat the oven to 350F. Line an 8-inch round cake pan (at least 2
inches tall) lined with foil and sprayed with non-stick spray. Or brush the inside of
the pan with softened butter and dust with flour. Shake out excess. Fasten wet cake
strips around the cake pan.
3. Sift the dry ingredients (flour & baking powder).
4. Combine all wet ingredients (melted butter, water, vanilla).
5. Fold the dry ingredients in halves, carefully forming a number 8 with your
movements.
6. Fold in the wet ingredients.
7. Pour the batter into the prepared pan.
8. Bake the cake for about 30 minutes or until a toothpick inserted into the middle
comes out clean.
9. Remove from the oven, let cool for 5 minutes, then invert onto a cooling rack and
cool completely.
10. For best results, leave the cake on the counter for 6-8 hours before using it in a
cake. This will reduce the amount of crumbling when you go ahead to split the cake
layer in two horizontally.

Yield
One 8″ round cake, 2 inches tall

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