Daffodil Baker

Are you wanting to improve your baking and/or cake decorating skills in 2022?

With cake decorating, it’s all about how you build the cake from the beginning, this will determine the how flawless your final finish will be and a flawless cake is a pretty cake!

Stay tuned, because a new professional cake decorating course to help you become a better baker and cake decorator is coming soon!

So what did you do this weekend?

My children and I made yet another scrumptious delicious almond sponge cake filled with delicious dulche de leche caramel Swiss meringue buttercream coated with almond flavoured Swiss meringue buttercream and dripped with decadent dark chocolate ganache.

Truly delicious 😋

Which is best, oil based or butter based red velvet cake?

Baking is a science! Cake decorating is an art!

Thinking like a scientist will make you a better baker.

My understanding of baking chemistry, and commercial food production in general, was greatly elevated through completing my food science Masters degree.

And understanding of how molecules in baking ingredients interact with each other to form the final composition of food will affect your choice of ingredients and baking processes which will ultimately affect the appearance, texture and taste of your final product!

Knowing how fats in oils or butter behave at a molecular level during the baking process will help a professional baker to know which ingredient to use to a achieve the perfect red velvet cake.

I teach baking science in the professional baking and cake decorating for business course to help bakers to troubleshoot common baking challenges at the molecular level.