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Give your desserts and baked goodies an extra punch this holiday season, by adding in a little booze! Be amazed by the dramatic changes in flavour that a few drops of alcohol can bring!

“Bourbon?” “Spiced Rum?” or “Brandy?”

Does that feel like a discussion of finding the perfect cocktail for a house party this winter? Nope, that’s a discussion of our bakers looking to enhance the flavour of our wintery cakes.

Can you use one instead of the other? Find out Now.

Welcome back to another installment of Baking Basics, here at Gurgaon Bakers. In this series, we give you insights and tips to get your basics right, so that you can go ahead and earn your mastery in baking.

In today’s article, we’re discussing one of the most mind-boggling subjects in baking. We’re delving into the pressing question that arises in all newbie bakers, “Baking Soda or Baking Powder: Are they the same? Will it affect your recipe, if you substitute one for another?

To cut a long story short: Baking Powder and Baking Soda are NOT the Same.

Have you ever wished that you could create a cake that looks professional? In this post, we teach you all that you need to know about using sugar paste icing aka fondant for a fancy birthday cake. Don’t be intimidated by the fancy terms, just give it a try!

If you’ve seen the elaborate, fondant cakes doing the rounds on social media – you’re sure to have felt impressed, and a bit overwhelmed. However, there’s nothing to be intimidated by it.

As seasoned bakers often tell, “fondant is just like play-dough for grown-ups.” For all those new to fondant icing, here in this article, we give you some essential pointers and tricks to get started.