A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Acid – Acid plays a vital role in baking. Common acids we see in recipes for baked goods are cream of tartar, lemon & lime juice, vinegar (white wine, apple cider etc), buttermilk, yoghurt, honey, coffee and natural cocoa powder (excluding Dutched cocoa powder). When an acidic ingredient is used in a recipe, an alkali ingredient also known as a base must be used. Bicarbonate Soda (also known as Baking Soda & Sodium Bicarbonate) is the most commonly used alkali in baking. The acid and the Bicarbonate Soda contribute toward the leavening of the baked product by releasing carbon dioxide, which causes expansion of the batter increasing the volume and lightening the texture of baked goods. This reaction is triggered immediately once combined, so you want to mix get your cake batter into the pan and into the preheated oven pronto!

Gigi, from GlutenFreeGigi explains the process wonderfully on her site, click here for further reading.

Absorb – Is to take in or soak up.

Albumen – Is a protein, it’s the white of an egg.

Bake — Is to place the item into a preheated oven and leave for the required amount of time. Depending on your oven and various other factors, the baking time may vary. Below are some handy pointers to help you.

Smell – A beautiful aroma will fill your kitchen, when your cake is almost done.
Sight - You will see slight shrinking away from the edge of the cake pan. Also, the cake crust will be a golden brown colour.
Touch – Gently open the oven door, when you lightly touch the center of the cake it should spring back, if the cake does not spring back it needs more time in the oven (press gently or you will dent the cake if its not cooked). Should the top of the cake be browning too quickly and the cake's not cooked, place a sheet/ tent of foil over the top of the cake pan to prevent further browning, . Always be cautious when opening the oven door, as the drop in oven temperature can affect the baking process.
Cake tester - You can also test the cake by inserting a toothpick, fine metal skewer, or cake tester. Upon removal, there should not be any cake mixture, if there is the cake will require more time in the oven. A few small crumbs are ok, you want to avoid wet mixture unless your baking a brownie or a similar textured cake always refer to the recipe. Make a note for next time you bake the cake.

Baking Pan/ Tray — Is a pan or tray of any shape or size that is used to bake cookies, pies, breads, biscuits, cakes, or specialty baked goods. I hand wash all of my baking pans, trays and cake tins in hot soapy water, I dry them with a tea towel then leave them in the residue heat of the oven to ensure they dry in the rims and avoid rust.

Baking Parchment - A treated paper that is non-stick and ideal for creating clean baking surfaces. It protects baking tins and trays. Enables products to be transferred before and after baking without handling the product. It’s essential when making Macarons or Meringue to have a good quality baking parchment or you will find it virtually impossible to remove your baked goods without causing damage as they can stick. Its also fantastic for roasting potatoes, baking fish and other dishes that are cooked en papillote. It makes cleanup effortless.

Baking Powder — Baking powder is a product used for leavening. It’s a combination of baking soda and either citric or tartaric acid or a mixture of the two. This powder, when it is wet and hot, will react without acid from other ingredients in the food that is baked. Home-use baking powder typically has two kinds of acid, one that reacts to liquids in the baking batter and the other reacts when baking heats the product. The baked goods are made lighter via the carbon dioxide that is produced by the powder. Over time, baking powder can lose its strength, and it should be tested if it has been sitting on the shelf for a while. Check the use by date. Good baking powder will bubble when one teaspoon of it is added to a cup of warm water – give it a go, test your baking powder at home!

Baking Sheet — Is a rigid metal sheet, often with one or more turned-up edges, that can be used to bake biscuits, breads, cookies, and other goods. This flat tray helps with air circulation. Baking trays can also be inverted and used as flat trays, I often use mine when I bake large quantities of Macarons. I would encourage you to try beforehand to make sure you will be confident when the tray is hot to avoid disaster! When purchasing trays, consider the inside depth and width of your oven to maximize the shelf space.

Ball Stage (Soft/ Hard) – Is a term used to describe the various stages of a sugar syrup boiling. The moisture content and hardness of a sugar syrup is gauged by its temperature, this is a handy test if you do not have a thermometer. To test, a little of the boiled sugar syrup is dropped into a dish of cold water. Using your index finger and thumb rub the sugary jelly like substance and the consistency will give you a guide to the temperature below.

Soft ball (fudge) is approx 112 to 116 °C (234 to 241 °F)
Firm ball (caramel, candy) is approx 118 to 120 °C (244 to 248 °F)
Hard ball (nougat) is approx 121 to 130 °C (250 to 266 °F)

Personally I prefer the precision of a digital thermometer!

Bay – Is a well, made in the middle of dry ingredients, to receive the liquid ingredients for mixing. This technique is used when making scones.

Beating —Is the process of stirring or whipping with a wooden spoon, wire whisk, hand beater or stand mixer to create a smooth mixture of ingredients.

Bicarbonate of Soda/Baking Soda / Sodium Bicarbonate – Is a white soluble compound also known as sodium bicarbonate or bicarbonate of soda. It’s extremely alkaline and will spur a chemical reaction that produces carbon-dioxide gas when mixed with an acid—or more simply, it creates bubbles that cause a batter to rise. In order for baking soda to produce light, airy cakes, pancakes and muffins, the batter must have the correct amount of acidity (from buttermilk, yogurt, lemon/ lime juice, white wine/ apple cider vinegar, honey, non Dutched cocoa and coffee for example). If there isn’t enough acidity in the batter (if you substitute fresh milk for buttermilk, for instance), the baking soda won’t be converted to carbon-dioxide gas. The resulting batter won’t rise properly and the unconverted baking soda will leave behind an unpleasant taste.

Blend — Is to whizz or blitz something usually in a food processor.

Blind bake pastry – Is to bake the pastry case before the filling is added. Roll out the pastry, line the pastry case. Prick the base of the pastry case all over with a fork (docking). Scrunch up enough baking parchment to line the case. Then flatten out, then line the case with the parchment (scrunching the paper allows it to sit better in the corners) and fill with ceramic baking beans, beads or dried pulses. Bake for approx 15 minutes or until the pastry is firm, then remove the weights and cook for a further 5 minutes, until golden brown and biscuity. Please note the cooking time will vary depending on the size.

Bloom - Has 3 different meanings with reference to baking.

In bread, bloom is the brown color found in the crust of a well-baked loaf.
In chocolate, bloom refers to pale, grayish streaks or blotches that appear on the surface of chocolate that demonstrates the separation of cocoa butter from the chocolate itself. It occurs when chocolate has been stored in an environment that is too warm, but it does not mean that the chocolate is no longer usable.
In gelatin Bloom has 2 different meanings.
- Bloom can refer to the setting strength of gelatin, it can be indicated by a figure given as its “Bloom” – starting at approx 90 Bloom (the weakest) to 300 Bloom (the strongest). This rather odd sounding unit was named after the man who developed the test for gelatin in 1925, a Mr Oscar T Bloom. The gelatin sold in some supermarkets in the UK is usually a 120 Bloom. Please research or test to ensure you use the correct amount if you’re unsure. Professional sweet makers etc use strengths between 220 – 250 bloom – This is very IMPORTANT if the bloom strength is incorrect your product may not set.
- The second use of the word “Bloom” is what you need to do to prepare the gelatin powder for use. You will need to “bloom” the gelatin before you use it, click here for further information regarding Gelatin.

Boiling – Is to bring liquid to boiling point 100C/212F for water. It will bubble up vigorously.

Brownie — This favorite desert is a chewy, dense, cake-like cookie that is sliced into bars for serving. Usually, brownies are chocolate-flavored and colored brown, hence their name. A Blondie also known as a Blond Brownie uses vanilla instead of cocoa and also uses brown sugar. I also make an incredible Brownie Cake

Burns – Burns can be very serious and life changing. I have a tube of burn cream that lives in my fridge for small burns. I wear slippers (yes I am serious – they are very cool Mahabis!) when I bake to protect my feet, as I don’t wear shoes inside and I often work with hot sugar syrups. Click here for details how to treat burns.

In summary:

Cool the burn with cool or lukewarm running water for 20 minutes, as soon as possible after the injury. Never use ice, iced water, or any creams or greasy substances such as butter.
Keep yourself or the person warm. Use a blanket or layers of clothing, but avoid putting them on the injured area. Keeping warm will prevent hypothermia, where a person's body temperature drops below 35C (95F). This is a risk if you are cooling a large burnt area, particularly in young children and elderly people.
Cover the burn with cling film. Put the cling film in a layer over the burn, rather than wrapping it around a limb. A clean clear plastic bag can be used for burns on your hand.

Please note. I am not medically trained, I am conscientious. It’s important to work in a safe environment and to understand first aid should the need arise. Always seek medical advice if burnt.

Butter — is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed. It is made by churning fresh or fermented cream or milk, to separate the butterfat (solid) from the buttermilk (liquid). You can buy salted or unsalted butter. Unsalted butter tends to have a slightly higher butterfat content. Unsalted butter tends to be fresher as its not preserved by the salt, as a result the sell by date is reduced. Some bakers prefer unsalted butter as they can control the amount of salt added to a recipe. Additionally unsalted butter contains less water which can be desirable when baking as it can reduce the likelihood of the cake batter being over worked resulting in a tough crumb texture due to the gluten. Bakers tend to use butter on account of its flavor and its facility for creating crispness, flaky layers, tenderness, and a golden-brown color. I am a huge fan of butter. Take a look at your butter and check the butterfat content, if less than 80% try to source a good European butter. I am very particular with the butter I use as the taste really shines through in buttercreams, cakes and pastries. I tend to use unsalted butter and add crushed Maldon Sea salt as required. I like to use Salted Butter for basic buttercream recipes.

Brown butter/ Beurre Noisette – Is butter heated past the point it melts, so that the water evaporates and the milk solids toast to create the characteristic brown flecks. Resulting in a beautiful nutty aroma, also known as “beurre noisette”.

Buttercream – Is a soft mixture of butter, icing sugar, water and vanilla extract. Milk, colours, cocoa and flavours can also be used to make buttercream. Buttercreams are often used to fill, ice, crumb coat and decorate cakes. Click here for a demonstration, recipes and further details. I am a huge fan of buttercream, its always a winner with kids and adults alike!

Buttermilk - On the Indian subcontinent, the term "buttermilk" refers to the liquid left over after extracting butter from churned cream. Today, this is called traditional buttermilk. Cultured buttermilk is widely available in supermarkets, this is buttermilk that has been manufactured to simulate the naturally occurring bacteria in the old-fashioned product. You can create a buttermilk substitute by combining ½ a cup of full fat milk with 1 teaspoon of white wine vinegar or 1 teaspoon of lemon juice (strained). Once combined leave it to rest at room temperature for approximately 10 - 30 mins, it will start to curdle slightly. Although it will not resemble that of store bought buttermilk, it will achieve the same reaction (I make this frequently using white wine vinegar when I don’t have buttermilk). Buttermilk is prized for its tangy flavor and remarkable properties in baking. When paired with bicarbonate soda in cakes, the buttermilk's lactic acid reacts vigorously, creating a great rise and exceptional crumb. I am a huge fan of baking with buttermilk, try my banana cake recipe, you will be dazzled.

Cake Board/ Cake Card/ Cake Drum – A Cake Board or Cake Drum depending where you are geographically located, comes in a variety of shapes, sizes, depths and colors. Single thin cake boards or cards are about 2mm thick and are only suitable for lighter cakes and for separating each cake when creating a tiered display.

Thicker Cake Boards or Cake drums here in the UK are approx 12mm thick. The thicker board provides stability. You can also cover the edge of your cake board using 12mm ribbon (10mm ribbon will suffice if you cannot find 12mm, just ensure you adhese the ribbon to the top of the board so you see less of the board). You will need 15mm ribbon if you have covered the base in sugar paste, to allow for the thickness of the sugarpaste. The ribbon can be adhesed with double sided tape, I find this works really well. Some people use a glue gun, some use glue sticks it will depend on the quality of the ribbon and the surface you are sticking it to as some ribbon can be damaged by the glue. (Click here for a demonstration). Gravity defying cakes and larger scaled cakes often require bespoke cake boards made from wood, my local hardware are brilliant – they have cut bespoke boards for me numerous times. Should you use timber, you will need to seal off and cover the timber to make it food safe. This can be done using cling film, foil and or contact (Click here for a demonstration). Some people choose to create there own boards by cutting and combining 3 discs of cardboard with glue in between. Some decorators also choose to cover the cake boards in fabric then cover in contact to seal in the material. You can also purchase a variety of coloured Cake Boards some with patterns. This can be advantageous if you do not wish to cover the Cake Board,

Cake Hoop – Is a solid stainless steel baking hoop. Ideal for cakes, mousses and desserts alike. They come in a variety of sizes, they do not have a base.

Cake Pan - Is a metal pan used to bake a cake in, they come in various shapes and sizes. You can buy solid cake pans, cake pans with a loose base and also spring form tins. They each have their own benefits. I always buy quality cake pans, they will last you a life time if cared for.

Cake Pop – Is a form of cake styled as a lollipop. Cake is crumbed, then mixed with buttercream or ganache, and formed into small spheres, cubes or themed shapes. They are attached to lollipop sticks then coated in chocolate or candy melts and decorated.

Cake Topper – A cake topper is a figurine or model used on top of a celebration cake, for example a Bride & Groom on top of a wedding cake.

Caramel – Caramel is a beige to dark-brown confectionery product made by heating sugar. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.

Caramelise - Caramelization is the browning of sugar, a process used extensively in cooking for the resulting sweet nutty flavor and brown color.

Chill – Is a term used when you want something to firm or rest. Crumb coated cakes, dough and pastry needs to be chilled and rested in a refrigerator to allow the butter to firm up.

Chinois - Is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces to produce a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient such as cocoa or icing sugar.

Chocolate Cake - Is a cake flavored with melted chocolate, cocoa powder, or both.

Clarify – Is to melt butter to separate out the impurities.

Cocoa Butter — Is a pale yellow vegetable fat that is extracted from the cocoa bean.

Cocoa Powder — Is the dry solid remains of fermented, roasted, dried, and cracked cacao bean. The beans are cracked into nibs or small pieces then ground up in order to make this powder. Dutch cocoa powder is a special cocoa powder with a neutralized acidity due to having been treated with alkali, it’s the most common form of cocoa powder available. Natural Cacao powder is acidic. Its also referred to as Raw Cacao Powder its lighter in colour than standard cocoa powder which is roasted. They taste very different.

Colours – Used in baking and cake decorating can be obtained from a variety of sources;

Freshly squeezed juices such as lemon & orange (also flavours), these are quite pale in colour.
Traditional liquid food colours are synthetic colorings with a water base, typically sold in supermarkets.
Natural food colours are liquid and are made from natural and plant based products.
Liquid Gels are synthetic with a water glycerine and or corn syrup base, they are a more concentrated form of liquid colour.
Gel Pastes are synthetic with a water glycerine and or corn syrup base, they are a more concentrated form of liquid gel colour.
Cocoa is a natural colour and flavouring for chocolate.
Cocoa butter colours, these are used to colour chocolate.

There are various types of colourings. I always try to use natural colourings where possible. You can also make your own natural colours from fruits and vegetables click here for further details.

In addition to freshly squeezed lemons or oranges for water icings I also use natural food colours which give a pale pastel colour.

If you are wanting to achieve vivid rich colours in your icings, buttercreams and sugar pastes you need to use concerntrated Gel Paste colours as traditional liquid and natural food colours are not strong enough and can affect the taste, consistency and texture of your end product – ending in disaster. For vivid bright coloured Sugar Paste, I buy the desired colour. Massa Ti cino is my preferred Sugar paste. They produce 9 vibrant colours that can be combined using a colour mixing guide to achieve over 100 different shades. More importantly to me the vibrant colours are made with completely natural ingredients and without using AZO dyes. The products are also suitable for vegetarians and vegans and are lactose, cholesterol and gluten-free.

Combine — To combine ingredients is to mix them together.

Comb scraper - Is a serrated edged tool used to form a variety of finishes to a product, when using buttercream, ganache or chocolate.

Compound Chocolate - Is a product made from a combination of cocoa, vegetable fat and sweetener’s. It is used as a lower-cost alternative to true chocolate. Less-expensive hard vegetable fats such as coconut oil or palm kernel oil are used in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.

Cooling racks/ Wire racks – Once baked goods are removed from the oven, you want to cool the pans down as quick as possible. Wire racks are used to rest cake pans and trays on, they allow the air to circulate whilst protecting your bench top.

Couverture Chocolate - Is a very high-quality chocolate that contains a higher percentage of cocoa butter (32–39%) than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more sheen, a firmer "snap" when broken, and a creamy mellow flavor. The total "percentage" cited on many brands of chocolate is based on some combination of cocoa butter in relation to cocoa solids (cacao). In order to be properly labeled as "couverture", the product must contain not less than 35% total dry cocoa solids, including not less than 31% cocoa butter and not less than 2.5% of dry non-fat cocoa solids. Couverture is used by professionals for dipping, coating, molding and garnishing.

Cream – Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow colour. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white. Cream can be eaten as an accompaniment to desserts, clotted, whipped or used as a cooking ingredient.

Cream of Tartar – Is technically an acid—specifically, tartaric acid. It’s a byproduct of wine production, the residue left on the barrels, actually. Most commonly, cream of tartar is used as a leavener, because when it’s combined with baking soda, together they produce carbon dioxide gas. That’s the same gas that’s produced by yeast in bread baking. When it’s added to egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate. And when added to simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals.

Creaming – Is when butter (your choice of shortening) and sugar are combined then mixed on medium speed. During creaming, small air cells are formed and then incorporated into the mix. This mix becomes larger in volume and softer in consistency and paler in colour. The exact time for proper creaming is controlled by several factors for example if your hand mixing, using an eclectric beater or using a stand mixer. Also, the temperature of the butter, it should be soft to the touch at room temperature. Cold butter is unable to incorporate quickly and hold air cells. By the same token, fats that are too warm will not be able to hold as much air, nor give as much volume because they are soft and cannot tolerate the friction and constant mixing. High speed mixing tends to destroy or reduce the number of air cells that are formed and incorporated during the early stages of mixing.

If you focus on achieving a creamed mix that’s increased in volume, softer in consistency and paler in colour rather than focusing on the time spent beating, you will see the rewards. Creaming is a really important step in baking. Click here for a demonstration.

Crumb Coat – Is a thin layer of buttercream, ganache or frosting that seals in stray crumbs before sugar paste, fondant, chocolate paste or a second buttercream/ frosting layer is applied. Click here for a demonstration how to apply a crumb coat. The crumb coat is very important, if you are covering the cake in sugar paste or chocolate paste you need to ensure your crumb coat is perfect as any imperfections, bumps and ridges can show up through the paste.

Crystalised - Crystallization refers to the formation of sugar crystals in a sugar syrup. Crystallization can occur with the presence of a single unincorporated sugar crystal, and the resulting change in texture—from smooth and fine to lumpy and grainy—its undesirable. To avoid crystallisation, always use a clean pot to heat your sugar, have ready a pastry brush with a jug of water to ensure there are no sugar crystals on the side of the pan that may seed the sugar, avoid stirring the mixture and warm your thermometer or spoon so it does not shock the sugar mixture. Click here for a demonstration.

Cupcake – Is a small cake, baked in a cup-shaped foil or paper container and typically iced. They are also known as fairy cakes and patty cakes. They come in various sizes such as standard, muffin size and miniature. I love making cupcakes, in particular butterfly cupcakes, click here for the recipe. They are delicious!

Curdle/ Curdling – In relation to baking cakes, curdling is an effect you often see when you have added eggs to the creamed sugar and butter. The degree varies depending on the type of cake your making and the ratio of eggs to butter and sugar. It can also be exacerbated when the eggs and butter are not at room temperature. Curdling tends to occur as an emulsion cannot be formed due to the water content from the eggs whites and the butter (salted butter contains more water than unsalted butter). You can reduce the amount of curdling by;

Ensuring your ingredients such as eggs and butter are at room temperature (If you live in a cold environment you may need to soften the butter slightly – do not melt it! You can crack your eggs into a bowl, cover the bowl with cling film and leave them for 30 mins or so to come to room temperature. The butter can be cubed and placed in a bowl in a low sink of tepid water.
Ensuring your cream your butter and sugar until its fluffy, increased in volume and turns a paler shade – its almost mouse like in texture. Click here for a demonstration.
By adding the eggs one at time and beating until all of the egg has been absorbed into the creamed butter and sugar. You will need to use your spatula at times to scrape the butter and sugar from the edges of the bowl. When the egg is no longer visible, add the second egg and so on.

You can also reduce the amount of curdling by adding in a table spoon of flour with each egg. I tend to wait until all of the eggs have been fully incorporated, then I add all of the flour. The flour binds the ingredients together and thickens the cake batter.

Cutters - Tools used to cut out various shapes from cookie dough, pastry, florist paste, sugar paste etc. Can be plain or fluted, square, round, in the shape of flower petals etc

Dilute - Make a liquid thinner and its strength reduced by the addition of water or some other liquid.

Dipping - Is a method used to coat a product in a melted state such as chocolate, fondant, butter or jam. The product is usually held by hand or a utensil such as a dipping fork.

Dissolve - To dissolve is to mix a dry substance into a liquid until the solids have all disappeared. For example, bakers can dissolve sugar into water, yeast into water and more.

Dock - By using a fork or multi-spiked tool products can be decorated before baking. This technique is also used to provide holes for steam to escape e.g. when blind baking, also when you do not want puff pastry to rise to high.

Double Boiler - A double boiler consists of a bowl placed on top of a pan of simmering water. The bowl should not touch the water, but should create a seal with the bottom pan to trap the steam produced by the simmering water. Double boilers are used for melting chocolate and also for Swiss meringue. A handy trick is to make a rod with rolled up foil, then join both ends to form a doughnut. Let this sit in the water, the foil floaty will form a base for your bowl to sit on providing stability. Be careful when removing the bowl as the steam and heated bowl could burn you. If you’re transferring a Swiss Meringue mixture into a stand mixing bowl be sure to dry the base of the bowl so you do not pour any condensation into the mixing bowl with the meringue mix. Some people like to use there stand mixing bowl on the double boiler when making Swiss Meringue.

Drizzle – Is referring to the process of pouring a very fine stream of liquid, such as melted butter or a sugar glaze over food for decorative purposes and to add flavor. I absolutely love lemon drizzle cake - its a favorite of mine!

Dropping consistency - Is the consistency that most cake mixes (especially sponge) should be - if you lift a big spoon of mixture out of the bowl and turn it to the side, it should hesitate briefly then fall off the spoon.

Dry Ingredients — Dry ingredients are those that are dry and might need to be combined or sieved. Dry ingredients can include sugar, salt, cocoa powder, spices, flour, icing sugar and herbs.

Dust/ Dusting – To dust a work surface means to cover it with a light coat of flour. You can sprinkle it from above, or use a throwing/spreading motion to spread the flour. You can also dust a cake or another baked product with icing sugar or cocoa.

Eggs — In baking, eggs can perform many tasks for a recipe, including thickening, binding, leavening, coating, glazing, moisturizing, drying or emulsifying. They also introduce flavor, color, and nutrients into the baked good. They can also be used in frostings such as Italian or Swiss meringue buttercream. The standard-size egg varies in most recipes, its important you follow the recipe. If the recipe book does not state it clearly, check the preface or authors notes as they often advise what size eggs they recommend. If in doubt I default to large. I only ever buy free-range or organic eggs. In my pantry you will always find Clarence Court Burford Browns – Ohhhhh these are my favourite for breakfast and salads, they have such a wonderful flavour. Also, some Large and also mixed (various sized) British Blacktail hen eggs. The British Blacktail hen eggs are fantastic for baking, they are ethically sourced and cared for and fed on non GM crops. I like the mixed size eggs, they are perfect for Victoria Sponge as you weigh your eggs, butter, caster sugar and Self raising flour in equal measure. Buying the mixed eggs supports our British farmers. Please click here for further details about eggs. If a recipe only requires egg whites for Macarons, I buy “Two Chicks” free range egg whites that can be purchased in almost all UK supermarkets – its fantastic.

The process of cracking eggs and separating the egg white from the egg yolk is very important, especially when making meringues or whisked sponges. I have adapted and modified my technique over the years to enjoy baking with the kids (It’s a job they get very excited about).

Cracking Eggs – I encourage the children to use the back of a knife or palette knife and hit the egg sharply in the centre (depending who’s whacking the egg this will take 1 or 3 attempts sometimes more). Place a bowl on the bench, then working over the bowl I encourage the kids to press there thumbs into the crack in the shell, then pull the shell apart separating the egg shell into two. The egg should then fall into the bowl below. On occasions egg shell will fall into the bowl as well, this is rather exciting as far as the kids are concerned and calls for a fishing expedition to remove the excess shell. The easiest way to remove shell is to use part of the cracked egg shell to scoop it out. The shell tends to gravitate towards the shell. On rare occasions they will destroy the egg shell pulling it apart resulting in lots of broken shell fragments, when this happens we discard it and crack another egg! Cracking eggs are a fun way to get the kids involved in baking.

Separating Eggs – When separating the egg white from the egg yolk, it’s imperative to keep the egg whites free of yolk and other fats. As this can inhibit and prevent the eggs from whisking up. If a recipe requires the eggs separated, I do not let the kids touch the eggs! I crack them myself. I will line up 3 bowls. I will use one bowl for the egg yolks, one bowl for the freshly broken egg white and the 3rd bowl I will use to hold all the egg whites after they have been separated or I will use my KitchenAid bowl, depends what I am making. If you crack and collect all the egg white in the same bowl you risk contaminating the batch with egg yolk should it break up, it’s always best to use 3 bowls.

When cracking the eggs, I hold the egg in my left hand and use my right hand to gently whack the egg with the back of a knife (or what ever is to hand). I then use both thumbs, to gently pull the shell apart. I let the egg white drip down into the bowl then I start passing the egg yolk from shell to shell allowing the excess egg white to drip into the bowl. Be cautious, if you hit the egg too hard you may force the shell to pierce the yolk, preventing separation. Note; You can store excess egg white or egg yolks in an air tight container in the refrigerator immediately. Yolks should be covered in a light film of cold water to prevent them from drying out. Drain the water before use. The eggs will last 2 to 4 days. Remember to label the container with the date and the number of egg yolks or egg whites.

Egg Wash — An egg wash is a mixture that gives a rich color or gloss to the crust of a baked good when it is brushed on the unbaked surface of the product. It is made from combining one whole egg, egg white, or egg yolk with milk, water or cream. It also acts as an adhesive for decorations such as sprinkles, nuts, seeds and herbs etc prior to baking.

Eggless – Is egg free, does not contain eggs. Click here for Egg free recipes.

Edible – Is something that is fit for human consumption. What is edible is not always digestible. Be conscientious what you are using to decorate cakes with, especially when they are intended for children.

Edible Glue – Edible glue can be made by combining a ¼ of a teaspoon of CMC, Tylo or Gum Tragacanth and 2 tablespoons of warm water, you mix the solution in a small pot or bowl cover and refrigerate ideally overnight (it may look a little lumpy but this is ok it will dissolve, the glue will thicken and be ready for use). Less is more when using the glue, apply a small amount to the intended area, let the surface get a little tacky then its ready to adhese. The glue will last for a week or so. Be careful not to contaminate the glue with icing etc I tend to make it in smaller batches as needed. You can also buy pre made edible glue, I always have some in my kit. I tend to use the edible glue for flowers and sugar paste. You can use a variety of materials to glue products when cake decorating it really depends on the project and the product you are trying to stick. For example Royal Icing, melted chocolate, thick water icing and piping gel can all be used for different purposes.

Edible Images – Are printed cake toppers, used on cakes, cupcakes and cookies. Images, photos and designs are printed on edible paper made from starches and sugars and printed on with edible food colors. A dedicated printed is used for the printing. You must store the edible images in a sealed zip lock bag to avoid them drying out

Essences – Are flavourings that have been manufactured, its another term for flavouring that has been artificially produced.

Extract - Extracts are flavours ‘extracted’ straight from the source, for example vanilla extract would be taken from the vanilla bean, capturing the delicious and distinctive, rich flavour. It is worth noting that the quality of extracts may vary between brands. It's really worth investing in good quality extracts.

Flour - Is the major ingredient in the vast majority of baked goods, flour can be made from many different kinds of grains and other substances. I use Duchy Organic Flours for baking and Doves Organic Flour for my Gluten and Dairy Free baking.

Plain Flour/ All-Purpose Flour - The same product, different names depending on your geographic location. This is a wheat flour that is made from the milling of hard wheat, soft wheat or a mixture of hard and soft wheat. All-purpose flour is commonly used in homes for cookies, cakes, pastries, and certain yeast breads. Its flour that does not contain a raising agent.
Self-Raising Flour - Is Plain Flour/ All-Purpose Flour that has a leavening agent – baking powder – and salt added to it during packaging. Since the ingredients are evenly distributed throughout the flour, you will get the same nice lift to your baked goods every time you use it.
Cake Flour - Cake flour is a low protein flour. It has a gluten content of about 8% (this may vary) and is usually bleached or heat treated, which gives it a very fine texture and a very light color. Because it has such a fine texture, cake flour should be sifted before incorporating it into a recipe to prevent clumping. Some people say that American cake flour can be created by adding 2 tablespoons of corn flour/ corn starch to a cup measurement and filling the remainder of the cup with all-purpose flour/ Plain flour however it is not the same. It is similar, however it is not the same. You can always experiment.
Cornflour/ Cornstarch - Is pure fine cornstarch milled from maize grain. It is naturally smoother than ordinary flour, mostly gluten free (depending on the processing environment). It’s used in baking as a flour, as a thickener, for sauces and also for cake decorating. I use “Brown & Polson Cornflour” here in the UK. Its sensational, it’s the only cornflour I use for my incredibly light Mums Sponge.
Gluten Free Flour - Gluten free flour is a term that is applied to flours that are made of non-gluten containing products. There are many kinds of gluten free flours available, along with many “all purpose” gluten free flour blends that are designed to be an easy to use replacement for wheat flour. Gluten free flours on their own do not have elasticity and typically produce a much denser product, so blends of different types of grains are used to create gluten free flour mixes with a more versatile consistency that will work well in the same applications as wheat flour. If you are planning to do a lot of baking with gluten free flour mixtures, it is worth taking the time to try different brands to see what flour blends work and taste the best in your baking. Here in the UK my preferred Gluten Free flour is Doves Farm Plain White Flour, its amazing. I have used it since 2006, and it’s available in most supermarkets.

Flouring a cake pan - Is to cover the inside of a tin with a thin layer of flour or cocoa powder if you’re making a chocolate cake. This is usually done by taking a well-greased tin then adding a little flour or cocoa powder and tapping it around in the tin until it is fully coated. The excess can be tapped into the next cake tin or disposed of.

Fold - In baking, to "fold" is to combine two ingredients of different densities. For example a delicate mixture being whisked egg whites and a heavier textured ingredient such as melted chocolate. Folding is a gentle alternative to stirring, which allows the two ingredients to combine without loosing the air bubbles. To fold, use a spatula or metal spoon. Then use a lifting turning motion, I roll my wrist and scrape round the edge of the bowl whislt turning the bowl with the opposite hand. Its important you scrape out the base of the spoon or scrape down the spatula to avoid floury air pockets. Click here for a demonstration.

Ganache - Traditionally, Ganache was a combination of chocolate and double cream. But these days chocolatiers use all sorts of other liquids such as single cream, milk, yoghurt, cream cheese, goats milk or even as simple as pure spring water, fruit juice or alcohol. Its used as a glaze, filling, icing to crumb coat a cake or create a “Drip affect”, as a sauce, for truffles or filling for pastries. Ganache is normally made by heating double cream in a saucepan once boiled, simmer for 1 minute this will kill any bacteria in the cream. Then remove from the heat, let the cream cool down for a minute so it does not scorch the chocolate. Then pour the cream over your bowl of chopped chocolate. Let it rest for a few minutes or so, then using a whisk or spoon stir the mixture until combined, (if it looks like the mix has split, continue stirring it will combine). The ganache will become a beautiful shinny pool of liquid chocolate – liquid gold! I am a huge fan of ganache. Please click here for a demonstration and recipes.

Gluten – Is the strong, sticky, stretchy protein that forms when wheat flour and water mix. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. There are some steps you can take to limit Gluten development, here are 4 things you can do.

1. Start with the right flour. There are various types of flour, the various wheat flours contain gluten forming proteins though the quality and quantity of those proteins differ. What your baking should determine what flour you choose. For example, it would not be desirable to make cakes using bread flour as the protein content is significantly higher.

2. Beware of water. Gluten doesn't even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten’s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it’s tenderness you’re after, you can deny your dough water or drown it—depends what you’re making.

3. Handle with care. Stirring, kneading, folding, mixing—all these actions help gluten stretch and organize itself into a network. The more you mix, the stronger the gluten becomes. Its wise to mix briefly with a light hand.

4. Understand how other ingredients affect gluten.

a. Fats weaken gluten. Solid fats, oils, and egg yolks coat gluten proteins and prevent them from forming long, strong strands. Fat can also make flour water-resistant. For example, when making tart dough, the first step is to thoroughly work the fat into the flour. Once coated with fat, the flour granules don’t absorb much moisture when you add wet ingredients such as eggs, cream, or water. So less gluten is formed, and the tart crust stays tender.

b. Sugar hinders gluten; salt helps it. Sugar molecules encourage tenderness by attaching to water molecules before they can bind with glutenin and gliadin. Again, no water means no gluten. Salt, on the other hand, makes gluten stickier and stronger.

I came across this article I wanted to share with you, I think its essential to understand gluten when baking. Credit to FineCooking.com for a great article "Taking control of Gluten" click here to read the article in full.

Gluten-Free - Is food or a diet not containing gluten. Some people are allergic such as Coeliacs, others are intolerant and for some people its a lifestyle choice. There are many fantastic recipes to bake without using gluten products. Please click here for further details. Great care should be taken when preparing Gluten Free food, click here for further details.

Grate - Is a technique used to shred, by rubbing against a sharp perforated object – a grater. Graters can have numerous sides with varying sizes. I grate carrots for carrot cake. For lemons or fresh nutmeg I use a Microplane.

Gravity defying Cake - Gravity-defying cakes are constructed using scaffold like props such as metal rods, straws, dowels, piping (often plumbing supplies) which are often drilled and screwed into a solid base to support in some cases counterbalance the weight of the structure. The aforementioned items are often sealed with plastic wrap or cling film and covered in foil for food safety. The cake is then built up around or on top of the structure then masked with buttercream, ganache, sugar paste or modelling chocolate. The CakeFrame is a fantastic alternative for those not wanting to create their own structure. I had the pleasure of meeting Dawn at the Cake and Bake show at Excel in London 2015, I was most impressed.

Grease/ Greased - Many recipes require you to grease the cake pan, even when using non stick pans. This is an important step to ensure the cake does not stick to the cake pan. I use butter, I also use Sunflower oil spray it really depends on what I am baking and what pan I am using. I also use baking parchment in addition to greasing and at times I will coat the grease in flour.

Honey - Produced from flower nectar through the work of bees, honey is an all-natural sweetener that produces a golden-colored crust and holds moisture in different baked goods. Its color and flavor will vary according to the nectar that the bees use.

Hundred's and thousand's/ 100's & 1000's - Are edible sprinkles, they come in strands or little spheres. They are used to decorate cakes and to make fairy bread. I grew up with these in Australia. I always bring a stash home to London, they fill me with many fond memories from my childhood.

Ice Bath - Is used when you need to cool a mixture down quickly, it's often used for custards. To create an ice bath, put a few handfuls of ice into a bowl that is the same size or bigger than the bowl you're going to cool, then add some cold water to the ice. When you add the bowl you're trying to cool, the sandwiched water and ice should come up to the level of the mixture in the bowl - if it doesn't, add a bit more water. This will help to stop the cooking process and cool down the mixture. You can make a foil doughnut to support your bowl in the water bath, click here for a demonstration. Be careful not to overfill the water, you don't want the water to overflow into your bowl.

Icing – There are many different types and variations of icing. I have listed the icings I make, you will find a wide selection of recipes and tutorials on my site click here.

Water Icing
Buttercream
Italian Meringue Buttercream
Swiss Meringue Buttercream
Ganache
Sugar Paste
Fondant
Cream Cheese Frosting
Royal Icing

Icing Sugar/Confectioners’/Powdered Sugar - Is one of the most widely used baking ingredients. Icing sugar, also known as confectioners’ or powdered sugar, is granulated sugar that has been crushed into a fine powder and combined with cornstarch. Only about 3 percent of the final product is cornstarch, which helps prevent the icing’ sugar from clumping. Once a packet of icing sugar is opened, seal the packet after use. You may find the icing sugar becomes lumpy over time, sieve the icing sugar before use to avoid the formation of lumps spoiling the appearance and texture of the icing. If you cannot purchase icing sugar, you can make it by blitzing cane sugar in your food processor click here for a demonstration.

Instant-Read Thermometer - Is a stainless-steel probe thermometer that will register a temperature almost immediately when it is inserted into a mixture, dough, liquid or meat. Bakers typically use it for sugar syrups and tempering chocolate. Warm the probe before inserting in a sugar syrup to avoid seeding and crystalising the sugar. It’s essential in my kitchen, I have 2 thermometers and a supply of replacement batteries to hand. Be cautious when cleaning the thermometers after use, do not throw them in a kitchen sink of water as you will damage the electronics (I have done this before!). Simply clean the probe.

Kneading — Kneading is the process of working dough with the heels of one’s hands, pressing and folding it and turning it a quarter of a turn after each time the dough is pressed and folded. I use this technique for working my sugar paste prior to rolling.

Leavening — Leavening refers to the production of a gas in a dough batter using an agent like baking powder, yeast, baking soda, or even eggs. Leavening agents work via the production of carbon dioxide in the dough, and long ago these agents were also known as “lifters.” Yeast is considered a biological leavener, while baking powder and baking soda are considered chemical leaveners.

Line – To cover the inside surface and sides of a greased cake tin (as directed) with baking parchment. Sometimes I will only line the base, it depends on the cake and the pans I am using, click here for a demonstration.

Meal - Grains or seeds that have been ground or milled more coarsely than normal flour make up meal.

Measuring Cups and Spoons - These are spoons and other containers of different, graduated sizes that can be used to measure liquid or dry ingredients accurately in the process of cooking and baking. They are essential to any good baker to ensure consistency and accuracy. Always level the top unless the recipe states otherwise. Different products have different densities so always refer to your recipe.

Melt - To melt is to heat an otherwise solid food until it achieves liquid form. In baking, sugar, butter, and chocolate are often melted.

Mixing - Mixing is the art of combining two or more individual ingredients until no one ingredient can be seen or identified. This is usually accomplished through stirring with a spoon, with a whisk, hand beater or stand mixer.

Nonstick — Nonstick coating is a coating applied to a pan to prevent baked goods from sticking to it. It can be applied via high-temperature coil-coating before the pan is actually formed, or it can be sprayed onto the pan after it has been constructed. Nonstick coatings are usually silicone-based or PTFE-based (polytetraflourethylene or Teflon). Nonstick pans should still be greased floured or lined as directed.

Nut Flour — Nut flour is made up on nut meats that have been finely ground. The nuts that are used can be either toasted or not, and the flour is used for breads, cookies, cakes, and pastry crusts.

Nuts — Nuts are the dry fruits of legumes, seeds, or trees. Made up of an edible kernel surrounded by a dry, hard shell, nuts are high in nutrients and flavor. They can have as much as 90 percent fat, although nut fats are primarily monounsaturated and very healthy. The different textures and flavors of nuts can provide much sensory satisfaction in baked goods. Extra caution and care should be taken when preparing food for nut allergy sufferers.

Oven — An enclosed space with parts that supply air flow and heat in order to cook. Electric elements or gas burners are used in conventional ovens for baking, broiling, or roasting, while convection ovens also include a fan to circulate heated air all around the food. Electric ovens usually have controls to cycle the temperatures of the upper and lower elements for consistent cooking temperatures. Some ovens are cleaned by hand (standard oven), while others are self-cleaning or continuous cleaning. Ovens can range in sizes. Always buy trays to maximize your internal oven space. Keep your oven clean.

Pallete knife/ Cranked Pallete knife – Is a kitchen knife or spatula with a long, flexible round-ended blade. It can be cranked or straight. My Atecco pallete knifes are some of my favourite cake decorating utensils (I have numerous). When I first started cake decorating I used an old fish knife (I think my sister has this now)…

Pith - Is the soft white layer directly beneath the coloured zest of citrus fruit. It is bitter in flavour and can be avoided when using a Microplane to zest the fruit.

Preheat — To preheat an oven is to heat an empty oven to the suggested temperature before the food product is placed within it. This is very important as it provides as stable temperature once the product is placed in the oven to bake. It's worth having an independent oven thermometer that you can use to check that the temperature is correct, oven temperatures can vary considerably.

Press into – This is a technique often used when making slices, cheese cake bases or pastry cases where you need to press the mix into the base and sides of the tin. I use my hands at first, then I will go over the edges with a glass or jar to get a nice crisp finish in the corners to ensure its even. If I’m lining a pastry case, I will use a ball of the pastry to press the edges in.

Ribbon stage - Is when a whisked egg or mouse mixture is thick enough to leave a ribbon like line on the surface of the cake mixture or a figure of 8 when the whisk or spoon is removed and moved around the mixing bowl. The purpose of beating to this stage is to ensure enough air has been incorporated into the mixture and to ensure the sugar has been thoroughly dissolved.

Roll out - Is to roll out your sugar paste, pastry or dough. I have a variety of rolling pins. Two wooden, a nonstick large/small and a vintage ice water rolling pin. All of the pins have different uses. Its also possible to improvise using a bottle of wine or tube (make sure it’s clean and made of food safe material). The pins are used to roll out and shape sugar paste, doughs and pastry. Click here for tips and tricks using a rolling pin.

Rub in - Is to rub small pieces of butter into flour with the fingertips until the mixture resembles breadcrumbs.

Salt/ Maldon Sea Salt - Used to add, enhance flavor to baked goods and/or control fermentation in breads. Salt, also known as sodium chloride (NaCl) can be produced three ways. It can be made through the evaporation of salt brine in shallow ponds, the mining of deposits of rock salts, or by boiling and evaporating a brine of higher purity. Salt can accentuate the flavor of bakes goods, in particular chocolate. I also find adding a pinch to some buttercreams (Not in cream cheese frostings or meringue buttercreams) or by using salted butter the icing is not as sweet. I tend to bake with unsalted butter (as it contains less water subsequently reducing the impact of gluten strands forming). I’m a big fan of Maldon Sea Salt click here for further details. I use Maldon Sea Salt in my recipes where salt is required. I rub the flakes between my thumb and index finger to alter the texture to make the little pyramid flakes finer for baking.

Scald - In cooking, though usually used in reference to milk, it means to heat a liquid to a point where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.

Scales/ Electronic Scales - Scales are paramount to any good baker. They provide consistency and accuracy. Baking is a science, I weigh all of my recipes and make notes for conversions from cups etc. I have 3 different sets of sales. My favourite is my Heston Blumenthal Dual Platform Precision Scale by Salter. It allows me to meausure up to 10kg, with 1g accuracy. When my KitchenAid glass bowl weighs 1981g this is a brilliant feature as I weigh my sugar and butter directly in the mixing bowl. There are 2 separate scales the smaller precision scale allows you to weigh with in 0.01g this is extremely useful for measuring food colours for consistency with Macaroons or for modelling. I purchased these 6 months ago, I love them.

Scrape down - Is to use a spatula or spoon to scrape down the sides of the mixing bowl to make sure the ingredients are incorporated into the mixture evenly. I tend to do this a couple of times whilst mixing cakes possibly more, depends on the mixture.

Scratch Baking - Scratch baking begins with the use of basic ingredients like sugar, butter, eggs, leavening, and flour, and makes use of a recipe, not pre-made mixes.

Semi-Sweet Chocolate - Semi-sweet baking chocolate is a chocolate containing anywhere between 15 and 35 percent chocolate liquor plus sugar, cocoa butter, lecithin, and vanilla. Though it is not interchangeable with milk chocolate, it can be substituted for bittersweet or sweet chocolate in recipes that call for those forms of chocolate.

Sieve - Is a utensil made from wire or plastic mesh held in a frame. Its used for straining solids from liquids and also for removing lumps, combining dry ingredients and aerating flour.

Simmer - Is to stay just below boiling point while bubbling gently.

Sprinkle/ Sprinkles - To sprinkle is to scatter small particles of toppings or sugars over a surface like cake, bread, frosting, and more. I grew up with 100’s and 1000’s in Australia, these were also known as sprinkles. We would use them to decorate cupcakes, we would make fairy bread with them.

Standard - Standards are recipes, methods, ingredients, measuring tools, and equipment’s that are used to produce consistent results in a particular product in home baking. Standards are a great help to both manufacturers and consumers.

Stir - To stir is to use a spoon to mix ingredients, usually in a figure-eight or circular motion to ensure the ingredients are fully combined. By placing a damp cloth under the bowl, you can avoid the bowl moving on the bench as you stir.

Sugar - Sugar or sucrose occurs as a carbohydrate in every fruit and vegetable. It is the major product of photosynthesis, or the method by which plants convert energy from the sun into food. Most of the sugar used in home cooking is made in large quantities from sugar beets and sugar cane. There are several different kinds of sugar click here for further details.

The most common kinds of sugars are;

Sucrose is often called table sugar. Made up from glucose and fructose, it is extracted from sugar cane or sugar beet and also naturally present in most fruits and vegetables
Fructose and glucose are found in fruits, vegetables and honey
Lactose is commonly called milk sugar because it is found in milk and dairy products
Maltose is also known as malt sugar and is found in malted drinks and beer

Sugarpaste/ Fondant Icing/ Rolled Fondant - Depending where you live geographically is a really versatile and sweet tasting sugar dough. It's primarily used for covering cakes and cupcakes. With the addition of either either gum tracgacanth, tylo or CMC powder, you can also use the sugar paste to create florist paste or sugar paste that can be used for molding, modelling and creating flowers. The amount of Gum Tracgacanth etc will vary dependin on the brand of sugar paste/ fondant icing. You should refer to the maker to see the proportions to be used, as It will vary between brands. I tend to buy and use Squires Kitchen Florist Paste if I am creating flowers, this product is more expensive however you can be assured of the outcome. My choice of sugar paste is Massa Ticino its incredible to use, its forgiving, it does not tend to tear or form elephant skin, its elasticity allows you to take your time and roll the sugar paste thinner. The colours are so vivid and bright, the sugar paste works well in humidity and dries very well. They produce 9 vibrant colours that can be combined using a colour palate to achieve over 100 different shades. More importantly to me the vibrant colours are made with completely natural ingredients and without using azo dyes. The products are also suitable for vegetarians and vegans and are lactose, cholesterol and gluten-free. It’s a little more expensive however the benefits out way the cost. Always store your sugar paste in an air tight bag and sealed container to prevent it drying out.

Sugar Florist Paste/ Gum Paste - Is the same product. Florist paste (or floral paste) is used by cake makers in the UK and Gum Paste is the term used for the same paste in other countries such as the US.

It is ultra-fine and pliable so you can roll it out extremely thin to create sugar flowers and foliage as beautiful as the real thing. It can be used to great effect with cutters, moulds, leaf and petal veiners and embossers. You can also create beautiful bows and small decorative detail. You must keep the florist paste covered or bagged whilst not in use as it will dry out. I have read it can be frozen however I have never tried this. You should store your florist paste and gum paste decorations in a cake box to keep them dust free. Flowers and decorations can be made many months in advance. Do not store in an air tight container as the decorations can wilt with the moisture and humidity created. I am a big fan of the Squires Kitchen Florist Paste. I tend to have a bag of white to hand that I can colour with gel pastes as needed.

Texture - The appearance and feel of a cut part of a cake or bread, the crumb texture is important.

Tempering Chocolate - The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate. During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. It ensures the hardness, shrinking force and gloss of the finished product after it has cooled. If the chocolate is melted in the normal way (between 40 and 45 °C) then left to cool to working temperature, the finished product will not be glossy. If you make the effort of using a special way of bringing chocolate up to the right working temperature, you are guaranteed to get the desired end result. And that is what we mean by tempering: bringing chocolate up to the right working temperature so that there are sufficient stable crystals. The 3 factors which are important during tempering are time, temperature and movement. Click here for a demonstration tempering chocolate.

Toast – You can either toast on dry heat in a frying pan or in a preheated oven on a tray. Roasted nuts give another dimension to baked goods. When nuts are toasted, you can smell the aroma and see a slight change in colour. Spices are more often toasted in a fry pan, you will smell the delightful fragrances being released before grinding. In both instances do not leave them unattended, they can burn very quickly – use a timer!

Unleavened - This term describes baked goods that do not use a leavening agent like baking soda, cream of tartar, baking powder, or yeast.

Water bath - Is often used when baking cheesecakes and crème brûlée. A larger pan is used with the smaller baking dish inside, you need to allow for the water to come up to almost half way so the exterior baking pan must be both deep and large enough. I prefer to add the water once the dish is in the oven using a jug, this helps to avoid spillage. Be careful not to pour water into your cake pan or brûlée .

Whip - Is to aerate products adding volume. Either using a hand whisk, electric hand beater or stand mixer.

Whisk - Is a utensil used to combine or aerate ingredients. For example you whisk egg whites to make a meringue.

Yield - In baking, yield refers to the amount of serves or portions that are generated by a particular recipe.

Zest — Zest is the vibrant thin, outer skin of a citrus fruit. It is fragrant, when used in baking it adds a beautiful citrus flavor. When buying fruit to zest it’s preferable to buy organic or un-waxed fruit. Always wash and dry your fruit prior to zesting. You can slice, grate and chop the rind however I like to use a Microplane grater for zesting, it’s incredibly sharp and only tends to remove the zest not the bitter white pith. If you don’t have a Microplane a fine grater will suffice.