My 12 weeks of baking craziness has come to an end. In case you missed it, I signed up for a baking course to help teach me some baking “basics” and step out of my comfort zone. Each week we tackled a new recipe from scratch in under four hours. In part 1 of my recap I covered the content, the people, the instructor and the outfit. Today I wanted to talk about some of the things I learned from the class and highlight the recipes we made.
1. Measurements are important but even if you’re off it will still work out, most of the time. Don’t go substituting baking powder for baking soda but if your flour is off by a bit the cake will still rise!
2. When it comes to decorating, don’t fuss. Once the cake is masked don’t try to get it perfectly even because you’re going to mess it up and have to start from scratch.
3. There is especially no need to fuss because everything can be covered with sprinkles, fruit, chocolate or nuts!
4. Double check what speed your mixer is on before adding flour. High speed + flour = a flour explosion. I can thank my baking partner for that one.
5. You will get better with practice. As much as I hate piping and masking I did get better by the end of the course and have even whipped out my piping kit at home.
6. Don’t try to run for the streetcar with a strawberry shortcake, it will fall apart. Your coworkers will eat it anyway.
7. The best bakers learn from each other and build on each other’s recipes. Then once their arsenal is big enough they start building on their own recipes. Thanks Chef Steph for teaching me this!
Overall the course was fantastic and I would recommend it to anyone in the Toronto area. I’ll be honest, I thought it would be way easier than it turned out to be. Each class required a lot of patience but also a relaxed attitude. Not to mention how dirty and sweaty you will get. I have such respect for bakers who do this on a daily basis!
For now I’m holding off on taking another course. I’d like to build on the skills I learned at home and see where it takes me. I definitely now have a lot more confidence when it comes to pulling off complicated recipes and ones with french names I can’t pronounce.
Who knows, maybe Davida’s Delights might actually happen?
Do you have any baking tips or tricks? Who’s your baking idol?
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