Have you ever wondered why you need to have your butter “softened” or your ingredients at “room temperature” when mixing up a cake recipe? In How to Bake: The Basics of Butter Cakes you will learn the answers to these and many other baking questions. I’m actually a Chemical Engineer by trade, and after baking for over 20 years I’ve learned a lot about the science behind the recipes.
In “How to Bake”, I’ve compiled the most important lessons I’ve learned while walking you through every step of the cake baking process. Some of the topics I dive into include: how to bake a cake without a dome, understanding the different types of flour, why weighing ingredients is better than measuring by volume, what each step of the batter mixing process means and how it is important, as well as many other helpful topics. It also includes my recipes for basic yellow cake and American buttercream frosting. The appendix contains an extensive Reference section with recommendations for kitchen tools, ingredients, and other helpful baking books.
Best of all it’s FREE, so get your copy today!
