Fool Proof Pastry? Yes Really!
Learn how to make melt in the mouth pastries. Shortcrust, puff, choux…..much to learn but so worth the effort. Wheat intolerance or other dietic needs?
Ingredients for Baking – So many categories, so much information, and skills too
Ingredients for Baking
Start Your Baking Journey
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About Me
So, How Did My Interest In Baking Come About?
Many many years ago I had to work in the family baking business. No choice as either that or the business collapse. I did so for 5 years working mostly through the night to supply the shop and wholesale round with breads, cakes, and pastries.
Through practical work I learned a great deal. As a theorist though, not sufficient for my academic needs.
I had time off to attend day release at Bispham Catering College, and Blackpool Baking School. I learned so much there taking Baking and Catering qualifications to a very high level.
My academic research and interests as the years past by increased this. I now have a significant amount of knowledge which I want to pass on to you.
"Let’s just BAKE!"
Blogs
What Will You Find Here About Baking?
Your 'Field of Study' Perhaps?
Are You Ready to Make Bread?
Simple yeast based pastries through to Sourdough bread, you will be an expert in no time. Learn how to make sourdough starter from scratch, or
Let’s Begin to Decorate Cakes
Brightly coloured butter cream to top cupcakes. Cake decorating is so simple today with many aids to assist in your endeavours. A simple activity children
FAQs
Got Questions? We’ve Got Answers!
Baking can sometimes feel like a science experiment, and it’s natural to have questions along the way.
I have run out of Icing Sugar and cannot get any tonight, if this happens again, can I make my own ?
Yes you can and very easily. You do though require a food processor to simplify the process. More difficult without one as you need a pestle and mortar, and a strong arm!
Use any packet sugar you have. Load it into your food processor with the sharp blade attachment.
Set off the processor on high speed until the sugar resembles powder (icing sugar) .
I pulse it the last few times to make sure there are no clumps.
If the sugar is required for fine work then sift the ‘icing sugar’ first through a fine mesh nylon sieve before using the powdered sugar as per your recipe.
Absolutely. Puff Pastry uses equal weight fat to flour in the recipe. This link will take you to the relevant page for how to make it.
Savoury shortcrust pastry though tends to follow the 2:1 ratio, or half fat to flour. You can increase the fat level but it is not necessary.
Usually it is the ‘strength’ of the pastry which is required to hold a ‘wet’ pie filling. High fat content pastry is usually very soft and crumbly.
Sweet pastry on the other hand can be taken up to the ratio of 1:1, equal parts fat and flour. Butter would be the expected fat to use for flavour. When mixed in a special way the made dough must be chilled thoroughly before attempting to roll it out.
The fabulous Sable Pastry produced is wonderful to eat, buttery and crumbly, mmmmmm!
Simple. Weigh the 2, or 4 eggs in their shells first, then use this weight when measuring out the other ingredients.
Victoria Sponge is the simplest cake to make and is the base technique for quite a few other cakes.
Equal quantities of fat, flour, sugar, and egg make this lovely sponge cake. Far nicer to eat than the oil based ‘muffins’ which tend to be much heavier though they do keep longer.
When making the Victoria Sponge recipe there are several methods you can follow. The ‘all-in-one method is the simplest, but does not rise as well as the traditional way where one egg at a time is beaten into the cake mixture.
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi volutpat justo sed efficitur cursus. Mauris fringilla quam vitae lacinia viverra.
Mauris eros dolor, pellentesque sed luctus dapibus, lobortis a orci. Cras pulvinar lorem elit, vel laoreet magna feugiat necam ut consequat enim.
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