About this module
This module focuses on basic baking equipment, from intermediate level to professional. It pays to know what to look out for when choosing the right equipment for your needs, as well as the recent technological advancements in baking tools compared to previous years.
In this video, Alia will be giving us a show-and-tell on her baking tools in her 4+ years as a home baker. MIB will also be sharing some helpful tips!
The story behind this was I’m very into fine dining, which is French cuisine, they use a lot of alcohol like Cognac, whiskey to do flambe. One day I was making a cake with my friend and I decided to put some Bailey’s (coffee liqueur) into the chocolate mousse and from there, alcohol cakes came about.
And we realised that it was quite a niche product in the market. We’ve been doing this for 9 years. People have tried our cakes and know that the quality is good.
As we know, understanding the process is a helpful way to decide the tools and equipment you may want to start your cake business with.
There are a few types of Cake Making Kitchens.
Cake baking kitchen, fondant kitchen, and cake decorating kitchen.
The ideal cake kitchen temperature of 20 °C to 24 °C is similar for all.
This is to prevent butter and cakes from melting too fast, and to prevent decorating cream such as whipped cream or butter cream from melting when piping.
As for fondant making and chocolate making kitchens, a low humidity room is needed.
In simple terms, the process of baking a cake can be split into these main steps: weigh, mix; pour into cake pans, bake, and cool.
Similar to any baked products, the first step is always Weighing and scaling of ingredients.
This is crucial as any addition or minimal ingredient put into the cake will affect the quality and taste of the product.
Next is Mixing and Creaming. Air is incorporated into the batter by either the process of creaming fats and sugar using a paddle attachment, or by whipping up eggs using a whisk attachment, providing volume to cakes.
To create a nice fluffy texture and avoid curdling, all the ingredients should be at room temperature (22 – 25 °C).
After that, the cake batter is poured into Cake Pans. A wide variety of cake pan shapes and sizes are available, allowing cake makers to create various shapes for unique presentations.
Then it is ready for Baking. Deck oven with a steel bottom is good for cake making, or alternatively a convection oven is also good for cakes.
In the oven, cake baking can be divided into three stages: expansion, setting and browning.
Therefore the oven temperature needs to be set right to produce a light and fluffy cake.
The cake batter expands and rises to give the volume, the structure sets, and colour is formed.
Allow the cake batter to Cool. Trolley rack is always used in the kitchen as a space saving equipment. A wire rack acts as a cooling space for the cakes once it is out of the oven.
A Refrigerator is necessary to keep most of the ingredients and store end products. Freezing also can help to store ready-made cakes for a longer shelf life.
A Blast Freezer is useful to speed up the cooling process.
Typically a traditional freezer takes a few hours to cool or freeze your product thoroughly.
A Blast Freezer can freeze or cool it down in a shorter amount of time.
To make smooth glazes and fillings for cakes, Hand Blender is a useful tool for cake making, ganache making, glaze, fruit puree and different kinds of fillings.
In addition, for Chocolate Decorations, a marble slab is good for making chocolate decoration as it retains cold temperature without heating up too fast when chocolate is applied on it, so it cools down faster.
In conclusion, it is important to set up your kitchen space with the equipment needed to create good quality cakes.