EveBake

When baking, there are these ingredients we have in small and insufficient quantity or we just can't get them nearby, instead of halting our baking, we've put together few ingredient substitutes you could easily put your hands on when you can't get the real ingredient around or probably you just want the preservatives and chemical free ones since the substitute will work just fine.    The substitutes are those that could be used in most recipes that calls for the real ingredients except in few cases. These ingredient substitutes can be made using must haves ingredients in our kitchen, they are easy to make and can also be made in a lesser time.    This can help to prevent storing unfinished ingredients since the needed quantity can be easily made and used at once. • Buttermilk The real buttermilk is the luquid left behind after churning buter out of cultured cream. Buttermilk are used in dessert cakes (e.g chocolate cake, red velvet cake,etc) due to its acidity wh

Cake baking gives joy to the baker when a baked cake has a perfect finish, enough volume, super delicious and Irresistible taste.    This is achieved by using the best available ingredients, procedure and recipe. Choosing the best baking ingredients will be easier for a pro that have tried different recipes and has adjusted to the best of this recipes. Ranging from the best mixing time, ingredients and their temperature.   When making cake, it is best to make sure baking ingredients are at room temperature, cold or warm ingredients will give  different results compared to ingredients at room temperature. Below are details of how your ingredients works as this might help in choosing the best one for you depending on what you want  your resulting cake to be like. • FLOUR There are different types of flour and all these types have their base from wheat flour. Wheat flour contains proteins that react with each other when mixed with water to form GLUTEN. The difference between ea

Fondant is a common type of icing with matte appearance, it is mostly used for covering wedding cakes along  other cakes.    Fondant can look kinda dull especially when worked upon with excess cornflour, there are few techniques that could be used to give a  fondant covered cake and its details (flowers, bows, characters) a glossy appearance.    The best technique to be used depend on the amount of fondant to be worked on. ✓ Corn syrup and Alcohol (preferably vodka) Mixing an equal volume of corn syrup and vodka or any clear drinking alcohol and applying it on fondant surface using a paint brush gives fondant a permanent and high gloss appearance. When using this technique, fats(e.g shortening) should not be used on fondant to be painted because fats separate the glaze leaving it with a bubbled and uneven appearance. It is best to knead fondant with corn flour when using this technique. ✓ Alcohol Using a spray bottle or airbrush placed 10 cm away from fondant surface, s

Cakes are best enjoyed when light and fluffy and this can be achieved when the right ingredients are used for making the cake.    A cake made with good ingredients may not be as light as preferred due to some little baking mistakes.   When your cake raise higher more air bubbles are in the cake and the resulting cake is hence light and fluffy as desired    Below are few things to try to make your cake raise higher and makes the resulting cake light and fluffy. This is applicable to cake mix and batter made from scratch... • Proper Creaming When Creaming your butter and sugar, make sure enough air are incorporated into your mix as this will determine the rate of your cake's fluffiness but do not over do this as it excess can also affect the cake adversely. The time for Creaming your butter and sugar may vary depending on the quantity of cake to be made, mixer speed, shape and size of mixing bowl (when mixing with bowl and wooden spoon), a deep bowl is advisable when mixin

Red Velvet Cake can be a perfect and delicious dessert for any occasion. Red Velvet Cake are also perfect for Christmas.    The recipe below is the perfect one to produce a moist and fluffy red velvet cake which has the perfect balance from acidity(produced by the buttermilk and white vinegar) and chocolate(from the cocoa powder).    Red velvet cake can be frosted with any frosting of choice ranging from cream cheeses frosting, buttercream,etc. INGREDIENTS •2cups All purpose flour • 4tbsp corn flour • 5tbsp cocoa powder • 1tsp salt • 1tsp baking soda • 110g butter • 1tsp baking powder • 1cup sugar • 2 large eggs • ¾ cup warm water • ½ cup vegetable oil • 1tsp white vinegar • 1cup buttermilk • 2tsp vanilla extract • 2tbsp red food colouring ✓ Just in case you do not have buttermilk, you can easily make a useable substitute at home by adding 1tablespoon of raw and fresh lemon juice or 1 tablespoon of vinegar to 1 cup of milk. Procedure • Preheat your oven to 35

Fondant icing has different recipe which gelatin fondant is one of these types.   Gelatin fondant is affordable and easy. Gelatin fondant can be used without any problem except in a case of wrong and or outdated ingredients and procedure.    Below are the things you will need when making gelatin fondant. Hints: tbsp means tablespoon tsp means teaspoon Ingredients • 1.5kg Icing sugar • 2tbsp Gelatin • 2tbsp Liquid glucose (Heaped) • 2tsp CMC • 1 tbsp Edible Glycerine •  12tbsp Water • Corn Flour • Shortening (preferably during dry season) Tools • Bowl • Stirrer • Mixing bowl • Clean Surface( Tile, Board) • Cling film Procedure For Preparing Your Fondant 1. Sieve your icing sugar in a bowl. 2. Add CMC and mix. 3. Create a hole at the middle. 4. In a double boiler ( this is achieved by putting a bowl in a hot water when there is another water in the bowl, this is usually done to avoid gelatin mixture to boil over), sprinkle your gelatin on the surface of the

Fondant is an edible icing used for covering cakes, it is made using confectioner Sugar and other ingredients. These ingredients differ based on the type of fondant that works for individual cake artist.    Fondant types include marshmallow fondant, gelatin fondant and egg white fondant.      The egg white fondant is different from sugar paste because there is no tylose powder in an egg white fondant recipe.    During rainy season, it's very likely for fondant to sweat( melt) and hence become sticky because the amount of water vapour in the air is high and fondant traps water from the atmosphere which in return melts the fondant and during dry season, fondant loses its moisture to the atmosphere and hence easily cracks... To cut the long story short!    During a normal season, when there is  normal humidity the fondant is expected to harden perfectly but seasonal temperature and humidity works against fondant during rainy season just as it does during dry season.    Fo