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Category: THEORY LESSONS

Buttercream Tutorial For Beginners

Buttercream Tutorial For Beginners

Posted on 08/03/202308/03/2023 by Caro

Buttercream Tutorial For Beginners, is one of my theory lessons for beginner bakers. Use in conjunction with my structured sweet & savoury lessons, to be the best baker you canRead More

4 Steps To Cut Parchment For Round Tins

4 Steps To Cut Parchment For Round Tins

Posted on 01/05/202201/05/2022 by Caro

By Caro Quickly & accurately cut rounds of parchment paper to fit round cake pans or baking dishes. 4 simple quick steps for better lining of cake pans. Why DoRead More

WHIPPING CREAM – Theory Lesson 8

Posted on 27/11/202011/01/2021 by Caro

Whipping cream might seem simple, but how do you know when it’s ready? Timing isn’t always useful if your mixer has different power or motor than the one used inRead More

How To Check When A Cake Is Done – Theory Lesson 7

Posted on 27/11/202011/01/2021 by Caro

This is a common question for beginner bakers – how can you tell if a cake is ready? Recipes will not give a specific baking time (or they should not),Read More

IMPORTANCE OF SIEVING IN BAKING – Theory Lesson 6

Posted on 27/11/202020/04/2021 by Caro

IMPORTANCE OF SIEVING IN BAKING By Caro This next Theory Lesson is on the importance of sieving in all our bakes. Some people think it’s not needed anymore because flourRead More

Whisking Egg Yolks & Sugar To ‘Ribbon’ Or ‘Trail’ Stage

Whisking Egg Yolks & Sugar To ‘Ribbon’ Or ‘Trail’ Stage

Posted on 02/05/202017/01/2023 by Caro

Learn how to whisk egg yolks and sugar till it leaves a ‘trail’, or passes the ‘ribbon test’.

Over-mixing Cake Batter – Theory Lesson 5

Posted on 19/02/202024/08/2023 by Caro

THINGS THAT CAN CAUSE A DENSE BAKE 1. Over-mixing the cake batter.  Any air incorporated will be lost and you are deflating the bake.  Only mix until everything is incorporated.Read More

Beginners’ Guide To Working With Yeast

Beginners’ Guide To Working With Yeast

Posted on 27/11/201916/09/2023 by Caro

After I did a few posts on social media to determine what areas of baking most people either struggled with, or were very apprehensive to try, bread making and workingRead More

SCIENCE OF BAKING – Understanding How Ingredients Work

SCIENCE OF BAKING – Understanding How Ingredients Work

Posted on 02/08/201912/09/2022 by Caro

I thought I would give some brief explanations of the science behind how the ingredients you regularly use in your baking act or interact together.
I have said it before and will quote myself again: “Baking is a science – chemistry of a precisely measured set of

Essential Baking Equipment – Theory Lesson 1

Essential Baking Equipment – Theory Lesson 1

Posted on 19/08/201809/05/2022 by Caro

Caroline’s Easy Baking Lessons lists the essential baking equipment required for successful baking.

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