If baking is science, then does it make vegan and gluten free baking rocket science?
Well, it doesn’t have to be. Here’s the ultimate guide to gluten-free, vegan baking. Within no time, you’ll bid adieu to the dull, bland, rock-hard vegan cookies and gluten-free cakes and you’ll be baking culinary masterpieces that will be difficult to believe that they are VGF (vegan and gluten-free).
Chocolate and baking go hand in hand.
We love chocolate so much that we dare you to come up with a dish that cannot be made better with chocolate. You’ve gone blank, right? Yep! That’s the power of this awesome creation. Chocolate makes any baked goodie infinitely better. Period.
But, if you’re new to baking with chocolate then it can be a bit intimidating. What type to choose? How to measure it? Should you melt it before adding it to the batter?
As the American National Ice-cream Sandwich Day is right around the corner (August 2nd), here’s our tribute to this humble yet ingenious dessert.
In summer, as the mercury steadily creeps up, all one wants is a refreshing, cool treat to beat the heat. If sipping different juices day after day, is making you feel bored, then no worries. We present you with the best summer dessert – an ice-cream cake sandwich!!
Yes, you read that right; nothing spells summer like “Ice-cream” and what better way to make it better than pairing it with cookies??
In the last article, we helped you find the right pans for baking. In today’s post, we are going to look at a crucial element of baking which you come across Cakes Classes. Yes, we are speaking about measuring your ingredients.
Baking is a Science
In conventional cooking, you can get away with eyeballing the amount of ingredients you add to your dishes – a knob of butter, three to five tomatoes, a fist-sized ball of mozzarella – anything works. On the contrary, baking is chemistry and requires accuracy and precision. Add just a few more spoons of flour, your cake ends up tough and dry. Too less, your cake fails to rise or doesn’t have a rigid structure.
Hello, fellow bakers! Today, we’re going to talk about cake pans! Yes, we can hear you wondering what’s there to talk about tins, after all, aren’t what you place inside the pan, that’s important.
Well, as a baker it’s essential to know the ins and outs of your tools to perfect your art. And this begins by choosing the right baking pans. They come very handy when you get online cake order.
Cake is delicious, but no one can deny that frosting makes it better. This sugary, buttery ingredient turns even the most ho-hum cakes into magical delights. At first sight, it looks pretty simple, right? After all, frosting is nothing but sugar and butter.
Well, there are a surprising number of things that can turn problematic. From runny buttercream to patchy fondant, the list of frosting disasters is quite long.
Here’s a list of common frosting issues and the ways to avoid them. To master the skills, you can enrol yourself for the cake classes with GurgaonBakers.
EVERY 1 HOUR
TEMPERATURE CHECK
MASKS & GLOVES
DELIVERY
