"it takes trial and error but the smell (and taste) of freshly baked bread or cake makes it worth the frustration."
How I did it: I never baked before but practise makes perfect. and so I practised making muffins first (quick and easy to learn) then moved on to cupcakes, cakes, pastries, bread, and finally cookies (personally, more complicated to learn). It takes patience and skill (which you will master as a result of trial and error) but also determination and passion.
I have been baking for 7 months now, and I bake almost everyday. It helps to have basic equipment. Now I have an entire cupboard of equipments, tools, pans made out of different materials, glass, wooden, steel bowls etc. of course, it all depends on you. learning basic skills helps too especially for those that don't have a stand mixer (got mine 4 months ago) or bread machine. baking bread from scratch can be rewarding. I learned that kneading (and basically using your hands as tools, even with sponge cake) can be therapeutic and rewarding (its a work out, tones the arms). Dean Brettschneider is an excellent baker. His book, Global Baker, contains easy to follow recipes and methods (cd-dvd included at the back). Although compared to cakes, breads require a LOT more patience and skills, but like i said before, worth it.
Later on, I tried a little bit of cake decorating with fondant. Watched a lot of youtube videos on how-tos and tips/guides from qualified cake decorators and home bakers. made my first marshmallow fondant last month for a 3 tier birthday cake. learned all of it online. it took me 3 days to prepare and learn new methods, as well as googling for the perfect cake recipes that can endure being stacked with dowels as support.
Now I am back to home baking - scones, banana cakes, victoria sponges, muffins and cupcakes, some bread and pastries. it's easier and more homely, plus I am finishing a diploma :P
Lessons & tips:
- invest on a good sturdy scale - electronic is best (more precise) correct measurements produce excellent results. also learn to convert. UK and US spoons and cups are not the same.
- everything must be in room temperature - eggs, milk, butter (except cookies, must be cold) and buttermilk.
- do read the recipe thoroughly before you start to avoid mixing the flour and sugar together, when the sugar actually needs to be creamed with the butter (I do that A LOT, especially when time-pressured)
- avoid opening the oven while the cake is baking, except at the end when you check for doneness (with a knife, toothpick that comes out clean).
- set the timer - then relax. or make the icing.
- be prepared - have everything ready to avoid scurrying around the kitchen. cake batter must be baked asap! don't leave it sitting on the bench because you're still looking for the pan/buttering and flouring the pan. cut up baking paper rounds in advance.
lastly, practice good hygiene and check ingredients are not expired or pass best before date.
Resources: books from the local public libraries helped tremendously. Do take time to read the instructions and watch videos when learning new skills such as creaming, folding, and other techniques.
the internet is a great source of information. but watch out! some recipes/articles contain wrong information. I like
bakerella.com, joyofbaking.combuy quality ingredients (within your budget) and it helps to learn basic substitution (make self raising flour at home for example). it helps produce great results and save time and money.
lastly, have fun!
Sep 30, 2010, 06:46PM PDT
| 3 comments
| 8 cheers
