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The Function of Eggs in Baking

It’s not really possible to overstate how important the simple chicken egg is in the kitchen. Eggs are the base for a myriad of dishes, from rich custards to ethereal meringues. Eggs can be scrambled, fried or poached for a nutritious meal. The yolk emulsifies mayonnaise and the white is indispensable for the pastry chef’s …

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Function of Flour in Baking

If there is one ingredient that defines baking, I would argue that it is flour. Specifically, wheat flour. Sure, sugar is important for desserts and pastries, but flour is the backbone of most baked goods. Composition of Wheat Flour Wheat flour is composed of proteins, starch, lipids, sugars and enzymes. The two most important of these …

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Function of Baking Powder & Baking Soda (aka, Chemical Leaveners)

If you like to bake from scratch, learning the basics about chemical leaveners (baking soda & baking powder) can help you understand how your recipe works. Knowing which and how much leavener to use is a valuable tool in the baker’s skill set. The science behind Baking Powder & Baking soda When certain acidic and alkaline …

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How to – Ice a Cake Like a Pastry Chef

Create a cake that looks like you bought it at a cake at a high-end bake shop! You will see a short ad before the video starts. Thanks for your patience. The ads help me pay the bills so I can keep creating new recipes for you! Equipment used: Offset spatula, bench scraper, cake turntable, silcone …

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The Function Butter & Other Fats in Cake Batter

Welcome to class #6 of 7 in the “Cake Batter” course. We’ve been using the traditional “quatre quarts” pound cake recipe as a tool to understand the science of cake batter. This post will explore another ingredient in cake batter, butter. After experimenting with mixing technique and how to use salt and leavening to improve …

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