Master the art of baking in 2019 - Stork
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Master the art of baking in 2019

Creative baking is art combined with science! There’s nothing more satisfying than watching your baked goods rise in the oven, knowing you made it from scratch – a skill each baker can master with practice. As a baking expert, Stork Bake has compiled a list of tips that will help you refine and elevate your baking skills.

Step 1: Ready, set, prep

A few basic rules apply to getting your ingredients ready before you bake, here are some essentials:

1.Read the recipe before you start – measure all the ingredients in their respective cups and spoons beforehand, so you have them ready and don’t discover halfway through that you don’t have any eggs!
2. If you need to cream your sugar and Stork Bake, make sure that the Stork Bake is at room temperature. Cold Stork Bake won’t blend smoothly, leaving you with lumps.
3. For silky smooth batter and perfectly whipped whites, make sure your eggs are at room temperature.
4. Preheat your oven to the correct temperature. Expert tip: Fan assisted ovens require a lower temperature, make sure you follow the recipe instructions.

get prepped

Step 2: Mix, cream, create

When you’re ready to combine ingredients, make sure you follow the instructions:

1. Mix the ingredients according to the recipe method – cream together Stork Bake and sugar or cut it into smaller pieces and add into flour. The technique will affect the amount of air included in the mixture which affects texture.
2. Substitutions can work! See our list of possible substitutions here. Expert Tip: If you’re baking for vegans and need to replace eggs, use flax seeds instead. For one egg used substitute 2 tablespoons of flaxseeds and 5 teaspoons of water.
3.If your recipe calls for nuts or berries, toss them with a bit of flour before adding them to the batter. This will stop them from sinking to the bottom of the pan.
4. If you are making a layer cake, ensure you equally divide the batter into your pans. This will make for even layers when the cake is cut.

Step 3: Bake brave

It’s time to put your creation in the oven, let’s bake!

1. Make sure the oven has reached the correct temperature before you put your recipe mix inside. A cold oven will result in undesired flavour and texture while an oven that’s too hot will bake the outside too quickly, leaving the inside raw.
2. Avoid the urge to open the oven door to peek inside, letting cold air in could cause a cake to collapse.
3. To check if a cake is ready, insert a cake tester or toothpick in the centre. If it comes out clean without batter residue, your baked good is ready.
4. Let cake cool slightly before turning it out of the pan, this will help the cake release easier and stop it breaking.

Mmmm…smell that? Freshly baked goods, like only Stork Bake can deliver! Happy baking 🙂

For more expert advice, have a look at Stork Baker, The Kate Tin’s list of baking do’s and don’ts here.

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