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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.

If you’re new to baking or an experienced baker looking to update your arsenal or someone looking for a great gift for a friend who loves to bake, then this guide is perfect for you.

In India, just a few years back, bakeries were limited in their offerings. A few round cakes and a couple of savoury goodies, you could call it a day. But, recently the baking scene has witnessed a massive transformation. From cupcakes in a huge array of flavours to exotic macaroons, new-age bakeries have everything that you may find in a quaint little Parisian café in France.