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HINTS AND TIPS
FOR CAKE AND PASTRY MAKING
Flour, such as cake, pastry, all purpose, self
rising and whole wheat, used for cake and
pastry making should be lower in protein
(gluten) than flour used for bread making.
Cake and Pastry flour have a lower protein
(gluten) content and give baked products,
such as cakes, muffins, pastries, scones and
pancakes, a softer texture.
All-purpose flour is often used as a general
purpose flour however is not recommended
for bread making.
Self–rising flour is a blend of all purpose
flour and raising agents such as baking
powder. Self rising flour can be used in
recipes to replace all-purpose flour and
baking powder. To make 1 cup self-rising
flour sift together 1 cup all-purpose flour and
2 teaspoons baking powder (Care should
be taken when using self rising flour as a
substitute in recipes as not all recipes have
the same proportions of baking powder and
baking powder loses it's leavening (rising)
power over time.).
Whole wheat flour contains more parts
of the whole wheat grain — flour, bran and
wheat germ — and can be used in muffins,
breads and pie dough but will have a
denser texture.
Corn flour is made from maize (corn) and is
used in some baked products to give a finer
texture and can also be used as a starch to
thicken sauces and desserts.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread cookies.
Baking powder is a mixture of cream of
tartar and baking soda and is used as a
leavening agent in baking.
Baking soda is used as a leavening agent in
baked goods. When using baking soda in a
recipe the product must be baked at once
and not stored for later or the leavening
power will be lost and the product may
not rise.
FATS IN BAKING
Butter will give particular flavor and soft
texture to baked products. When using
butter in baking recipes it is best to use
unsalted butter as salted butters vary in
their salt content and may change the
consistency and taste of your baked good.
Margarine can replace butter to give a
similar result.
Oil can be used in some baking to replace
butter but will give texture and
flavour differences.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard large eggs were used in
the recipes.
Milk should be full fat unless specified.
Light, low fat or skim milk can be used but
will give texture and flavor differences.
Sugar (granulated sugar) is used to give
flavor, texture and color to baked products.
Bakers sugar is often used in baking as it is
easier to dissolve when creaming butter and
sugar. Brown sugar is also easy to dissolve
and can be used to give a different flavor
and texture. The large crystals of raw sugar
are slower to dissolve and can be suitable for
baked products such as muffins.
BEM600XL_IB_A12_FA.indd 25 21/06/12 10:25 AM