Quick tips to improve your cake baking skills | Mark Shorter | Skillshare

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Quick tips to improve your cake baking skills

teacher avatar Mark Shorter, DIY expert!

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

4 Lessons (16m)
    • 1. Baking tips - Introduction

      0:54
    • 2. Don’t use cold butter

      5:25
    • 3. Baking soda vs baking powder

      4:48
    • 4. Mixing the cake batter

      4:34
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About This Class

Hello and welcome to this baking course. In this course, I’ll be going through some hints and tips that will help to improve your baking skills. I’ve gone through some of the areas that people struggle with the most and written some tips that will help to eradicate any of the troublesome areas you might encounter in your cake baking projects.

This course can be used by the complete beginner or even as a reference for the advanced baker, and by the end of it, you should be much more adept at baking. Little tweaks here and there can make a huge difference to your cakes. These are all tips that I’ve had to learn over the years, so I’m sure they will be beneficial to you.

Meet Your Teacher

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Mark Shorter

DIY expert!

Teacher


Hello, I’m Mark and I love DIY!

For the past 15 years, I have been developing houses,  and in that time I have become an expert in everything DIY. I started out as complete beginner and found out that with a little bit of time and patience, nothing is impossible. If you scroll down through my profile, you’ll find plenty of courses that cover topics not only in DIY, but also in baking and gardening encompassing all my passions.

 

If you click any of the links below, you will have full access to all my courses plus every other course on Skillshare completely free for two months.

 

Here are the courses I have at the moment:

All about British birds: https://skl.sh/31gN27U

5 Easy to grow herbs, sowing, g... See full profile

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Transcripts

1. Baking tips - Introduction: Quick tips to improve your cake baking skills. Hello and welcome to the spiking cause. In this course, I'll go through some hints and tips that will help you to improve your banking skills. I've gone through some areas that people struggle with most when biking and written some tips that will help to eradicate any of the troublesome areas you might encounter in your kite biking projects. This course can be used by the complete beginner or even as a reference for the more advanced Spica. And by the end of it should be much more adept to biking little tweaks here and there can make a huge difference to your cakes. These are all tips that I've had to learn over the years. So I'm sure that will be beneficial to you too. 2. Don’t use cold butter: Tip one. Don't use cold butter. If you cake recipe needs boater, you should use your books are slightly cooler than room temperature, but not cold. Without being slightly cooler than room temperature, but not cold. While we're working with it, it will actually be calm room temperature. And this is what we're aiming for. To help it soften faster. You could try putting a bookshop into smaller chunks to Mikey warm-up quicker. You shouldn't mock arrive your water because it won't warp evenly and you'll end up with melty bids. The reason why you want your ingredients at room temperature is because they will emulsify better. Which means they'll mix smoothly without forming lumps. That not only goes for Borsa, put x2. If we use super cold eggs, they will split your batter. Tip to make your own buttermilk. Buttermilk is the thin, cloudy, butchery tasting liquid that is left over after creamish churn to my quota. Well, that's what the traditional buttermilk is. However, most of the time these days, but automobiles manufactured by adding acidifying bacteria to normal milk. The reason buttermilk is used so often in biking is because of its acidic properties. When you mix Bottom Mill with baking soda, it reacts to form carbon dioxide, which in turn helps you mixture to rise. If you don't have buttermilk, you can substitute it. Simply get one cup of regular milk and add one tablespoon of lemon juice or vinegar stereotypes and let it sit for 510 minutes. This will lead a mill to slightly curdle, giving it a multimode Lloyd texture and taste. Just don't forget to let the milk come to room temperature before using it though, so that it mixes better with the other ingredients. You can't really store, but'm over very long. So it's best to Mike what you need when you need it. Tip three, choose the right attachments. Fear mixer. Most Stan mixes come with at least three attachments. A flap beta, I DO hawk, and a balloon whisk. The flap beta or paddle, is the best mixing tool to use for mixing your cake batter with a stand mixer. It's not as harsh on the batter is the balloon whisk attachment. In fact, any mixture with a normal so heavy consistency, it can be mixed with the flat beta with things such as biscuits. And even mash potato. Uhc is used for much heavier pies, treason DO, hence the nine. So if you're making bread dough Vogue. Now the balloon we ask is usually people's goto attachment. But a lot of the time that flap Bates who is better, only use the balloon weeks with really loyal batters or for whisking Edwards, so cream. This larger whisking cooperates much more air into the mixture, but it isn't very robust. So avoid using with heavy mixtures. If you can. I would also find a mix that has a little more than the standard attachments. As flashcard is basically a lid with a hole in the fixes over the top of the mixing bowl. I would definitely suggest getting more of these and it stops the ingredients from splashing out of the bowl. I couldn't imagine mixing ocean sugar with that splash guard. Another useful but not essential attachment is a flexible beta, is basically a flap beta with a silicons bachelor edging that helps describe ingredients from the sides of the mixing bowl as it goes. You can use it for exactly the same batters as the flap beta, but it ensures a better mix. 3. Baking soda vs baking powder: Tip four, baking soda versus baking powder. Baking soda and baking powder are not the same thing. Baking soda and baking powder or both leavening agents, which means they helped cater Roy's. Baking soda is an alkaline compound and you tend to add it's a cake batters that contain an acidic elements such as lemon juice or buttermilk. The alkaline biking soda helps to neutralize the acid. And when they alkaline and the acid react together, they release carbon dioxide, which forms bubbles and how should characterize. If you add baking soda without an acidic element, you'll get a weird tasting cake. Backing PIDA actually contains baking soda plus a weak acid. This means which at its your liquid beta, it will start to react by itself and form carbon dioxide bubbles, and the baking powder continues to rise when the batteries hated. You would normally use baking powder when your recipe has no acid in it. Tip five, get an oven thermometer. Gets an oven thermometer to double check that the temperature you're setting your oven at is a temperature that's actually inside the oven. So many recipes don't work out because the actual temperature of the oven is slightly lower or higher than this doll suggests. Whilst we're talking about ovens, you should always preheat. You can use your thermometer to check that the oven is fully pre-heated before you place everything inside. It makes a huge difference. If you don't preheat your oven, Yochai quo rises much, meaning it'll end up too dense. Placing your cake in the center of the oven is also a good idea as this is where the temperature is the most even. Also, don't open your oven door during the banking process as it will let too much heat out and could cause your tied to sink. Troy leaving the door close until you get close to the end of your biking time. Whenever you open the oven door, make sure your clothes are carefully. If you slam the oven door, you'll end up jolt in a cake and it could pop the labels that help to characterize. Similarly, if you pull the cake out of the oven to sue before it's cocked, you could end up ruining it. Even if you put it back in. Once you tie the calc, have to deal with in if it isn't coax, it could collapse in the middle. What you should do if you want to check whether your cake is dunno naught is leave it on the shelf in the oven and carefully checked with a toothpick or push the stick into the cake. And if it comes out without any rule batter on it, your cake is done. If there were a few crumbs on your Stieg, don't worry, just as long as it doesn't have any rule bathroom on it. If it does, just leave it in the open in front of the two or three minutes. And otherwise tell you Kikee is ready is if the soil is a pulling away from the tin slowly. Tip six, coat chocolate chips in flour. If you write in chocolate chips or fruit bits to your cake batter, coat them with a little bit of flour first. As this will help to stop them from sinking to the bottom of the tin. Chocolate chips are usually too heavy to remind, suspending the batter. Due to the fact that just too heavy. If you're using a thick about pseudo, such as for coffee cake or even a bread, then you don't have to worry about these, as I usually quite good at holding the additions implies. But thinner cake batters. We'll just let the chocolate chips and pieces of fruit sink to the bottom. Flour, cocoa powder will add a little bit extra friction to the edges of the chocolate chips or fruit pieces, and it will slow them down. However, it's not a perfect solution. So it also recommend getting smaller chips or breaking the ones you've got opposite if you are insistent on getting a completely even spread throughout the mixture. Another tip is to reserve a few of the chocolate chips or fruit PCs and sprinkle them on the top just before the me, She goes into the oven. These chips are mixed into the batter, so they weren't sink as far. 4. Mixing the cake batter: Tip seven, turn over mimics the K beta. You might think that you should mix, mix and mix until every lump has been eradicated. But actually, if you mix a cake batter too long, you can cause your character be too dense. The longer you mix the cake, the more the gluten and the flour develop, and this can stop it from rising properly. A good whites a mix UK bossa is to whip the Patreon sugar for several minutes before it in the flower. This allows you to incorporate as much air as possible into the butcher shop. It's helped me lift the cake. Once you add the flour, then you should only mix until everything is smooth. The best technique for this is to slowly folding the flower. Mixing the Patreon sugar First is actually called a creaming method. Alternatively, you can use a method called the reverse creaming method, which is where you mix all the ingredients first and then add the Botha. You'll notice that the flower coats all the Botha and it's all resemble fine breadcrumbs. Then you can add the rest of the liquids without the gluten developing. If you're still worried about lungs though, then just my show, you sift all the dry ingredients First. It's a simple way of separating out any clumps. And it just eradicates the need to get lumps site of your mixed passes. All of this is only furcation making from scratch. If you're using a ready-made mix that you don't have to worry about over mixing. Packet mixes tend to contain other ingredients that will help keep them mixture the perfect consistency. No matter how much you mix it. Tick bites. Let the cake. Who lets your KC who properly, when you take your Kcats of the oven, you don't want to remove it from the tin immediately, but you also don't want it to completely cooling the tin. The reason for not wanting to remove it from the Timmy majorly is because the cake is hot. It's delicate and you'll probably end up breaking gets. The reason for not wanting to leave it to cooling the tin completely is because the teens are hot and the kite will probably be absorbing the heat and continue cooking for a while. A good tip is societally Caixa to Q7, put the Katyn on a cooling rack for a few minutes, and then using a palette knife, loosen off the sides of the cake, then turn the TIN over and carefully ease the chi count. Tip nine. Prepare your tins. There's nothing worse than bike in the perfect cake for incidence, stick to the ten and break apart when you try to remove it. So before you place any battering the tin, you once my show you really prepare it well. I always Greece my teens with a little butter or margarine, but oil is fine too. If you biking a particularly sloppy cake mix, you could even sprinkle some flour onto the teens when she breached them enough to coat the bi's unsought goods. This will help the character come out of the tin, wants it spiked. To grease the teens are found the best thing to use the sum kitchen pivotal. Just put a normal PO2 in the peice of the TIN. And then what Peter rhyme with the pipe tau. O supplies the circle of Greece of teens. Just to ensure the bias of the kite doesn't stick at all. You can increase the keg soiled or the grease proof Piper to. Occasionally I'll get a cake that stick soils even after all those precautions. But a good way to release them is to simply slide a palette knife around the edges to pull it away from the solids. I hope these tips will help you to improve your skills in biking cakes.