Blog

All your friends rave your homemade cakes and cookies, and you’re culinary creations are showstoppers at any event, huh? Oh, wait, you’ve been told a thousand times that you should turn your baking skills into professional.

And finally, you have overcome the gazillion hurdles and launched your dream business. Yep, you have a bakery or café that you can call your own. It’s the apple of your eye, and you’re churning out goodies by the dozen. Yet, don’t have the required customers to meet your targets?

Believe us, to run a successful bakery it requires more than a beautiful cupcake. You need to stay committed and continually look for new and innovative ways to market your delicious goodies. After all, if you don’t spread the word out or reach to your target audience, no one will know the existence of your bakery, even if you have the best creations in town.

Healthy Baking? Are you wondering how that is even possible? Well, it’s true that “Healthy” and “Baking” are two words that don’t go together. But, in today’s post, we are going to show you the ways, to have your cake and stick to your diet! Doesn’t that sound magical? Let’s dive right in!

The desserts of today, though they look tantalising are often loaded with unhealthy fats and can wreck your waistlines. To satisfy your sweet tooth, without feeling guilty, we have rounded up a list of the best healthy baking substitutions. Add nutrition to your baked goodies and eliminate all unnecessary and unhealthy stuff from your list of ingredients. And, we also help you remove the foe of weight loss, “white refined sugar” from your cakes.

Let’s face it. No one likes bulges, whether it’s on us or our cakes. Just as a muffin top spoils your svelte look in an evening gown, a bump looks awkward and clumsy on a cake.

With that said we’ve got to admit, that bulges are pretty common for any baker, especially those who are just getting started. Sometimes the fillings aren’t as stable as you expect them to be and seep out onto the crumb coat, or the tiers settle dangerously or you may have overloaded the filling.

Whatever be the reason, bulges never look good on any cake, especially hand sculpted ones.

We here at GurgaonBakers, often wonder what differentiates a master baker from the thousands of aspiring bakers out there? How do a few continue to excel while others stagnate or hit a plateau? After a heated discussion held over a few plates of freshly baked, yummy goodies straight from the oven, we hit the jackpot.

We discovered that all the master bakers we admire from the home baker to the professional Michelin star baker, irrespective of their area of expertise or skill levels, possess that certain aura or magic – the “something” that makes them a class apart from the rest.

So, we set off in our pursuit to define that elusive something, to capture it and use it on our own baking pursuits. We bet you do too!

Would you believe that the majority of the foods we eat are processed? Sceptical? Then, make a quick visit to your nearest supermarket or local grocery store. You would find that most of the aisles are stocked with boxed, premade foods or frozen stuff. Less than 20% of the footage is reserved for fresh produce. You want to know the reason? Processed foods are better for business. They are cheaper to make, easier to stock and last longer.

Gripped in the Processed Food Fever

Even bakeries are not immune to the “Processed foods” mania. They make use of pre-processed ingredients to cut down on labour and ingredient costs. A news story pointed out that even in Paris, the culinary capital of the world, more than one-third of cafes and bakeries confessed to serving industrially processed food to unsuspecting customers.

Ah, the glorious summer! Lazy days spent lounging, munching on mangoes and watermelons or frolicking around the pool. Summer is indeed a great season when the world seems to slow down a bit. Well, there is the other side of summer too – soaring temperatures, hot, sticky outdoors.

And not to forget the woes of the cake decorator – Drooping fondant figurines, melting buttercream, bleeding colours. The anxieties of the cake designer are many, especially during summer. While it’s impossible to fast forward through the season magically, here are some tricks and hacks, which can help you, tackle those sultry hot days.