You will understand:
What it exactly means to “fold”, “beat”, “whisk”, “layer” and “cream”
What ingredients are indispensable and what ones can be substituted (for example, if you’re diary or gluten intolerant, or on a low cholesterol diet)
When a cake is ready to come out of the oven, and how to get it safely out of its baking tin
Ways to decorate the same cake in different ways – so people think it’s an entirely new and unique cake! (one of my favorite tricks)
Which cakes travel, or last, better than others
How to whip up an easy ‘quick-mix’ bowl-method cake, or prepare a delectable and more time-consuming baked cheesecake
Just how fun and rewarding baking is... and so much MORE!!!
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