What’s Cake Fiesta Manila 2023 all about? 

Cake Fiesta Manila is not just any cake show. It’s the FIRST in the Philippines and the BIGGEST International Cake Show in Asia! With numerous global cake shows happening all over, the founders and organizers Valeri & Christina of Queen of Hearts Couture Cakes and Penk Ching of Pastry Bin wanted to establish one in the Philippines, which they started in 2019.

Cake Fiesta Manila’s mission is to uplift the standards of cake decorating in Asia by collaborating with top-tier suppliers and inviting the best instructors globally. The cake competitions are designed to spotlight and challenge the emerging talents in the cake world.

Cake Fiest Manila 2023 Happenings

This year promises even more excitement with the following:

Competitions: Open to everyone, from beginners to pros. Showcase your cake-decorating prowess and aim for that coveted GOLD medal!

Workshops: Learn from the BEST local and international cake artists. These hands-on workshops are a golden opportunity to refine your skills. But be quick to sign up; slots fill up fast!

Demos: Choose from a plethora of cake decorating topics presented by the world’s leading Cake Artists. Each 45-minute demo is packed with invaluable insights, tips, and tricks.

Vendors: Discover the best brands in the cake and bake industry. Ready your wallets for exclusive deals, especially from international vendors, saving you those hefty shipping costs!

Teachers: From buttercream to fondant, chocolate to sugar flowers, and much more. The best teachers are lined up to impart their knowledge.

Cake Wars: Witness the ULTIMATE Cake Decorating battle! Teams, including individuals, cake groups, schools, and even kids, will compete LIVE for the title and trophy.

Bake Bazaar: There will be a dedicated section for talented bakers to display and sell their delectable creations. Perfect for indulging or gifting!

Book Signings: Get your cake books autographed by renowned authors and snap a photo with them. Meet and Greet sessions with founders Valeri Valeriano and Christina Ong of Queen of Hearts Couture Cakes (also TBA instructors), co-founder Penk Ching, and other celebrated artists are on the cards.

Make and Take: Partnered with Maya, this feature allows attendees to craft under the guidance of talented teachers. Not only do you take home new skills, but also the treats you craft!

The Bailiwick Academy’s Role in Cake Fiesta Manila 2023

Cake Fiesta Manila 2022 was a fun one for me, the TBA team, and the Bailiwickers who attended. Check out these posts!

As you can see, not only did they get to participate in some of activities at Cake Fiesta Manila, they also got to meet some of their beloved chef instructors like Chef Bam Piencenaves, Chef Max Nadin, Chef Allan Mertola, Chef Chona Garcia Laureta, Chef Ely Salar, Sir Amir Valdez, Chef Marc Kevin Reyes, Sir Rodney Martinez, and Sir Joey Montanez!

Last year, we also organized a big meet and greet for Bailiwickers at our booth. That helped me meet a lot of Bailiwickers for the first time—something I really appreciated!

That’s not all—last year, I offered prizes to people who would visit our booth. For people who signed up, they got Php500 and Php250 vouchers for classes, while existing students got a 25% if they enrolled in a class in our booth. Everyone who dropped by also got the chance to win a special prize by playing a mini-game or by posting on social media. 

We also had chefs doing demos in our booth back in 2019 and in 2022.

What do we have in store for people who visit booth E04 this year? Well, just wait and see! Sign up at The Bailiwick Academy to join our email list and get the latest updates.

Also, make sure you’re part of the TBA Student Lounge and that you’re following us on Facebook and be ready for our announcement of activities. I promise you won’t be disappointed!

How can you join Cake Fiesta Manila 2023? 

Securing your spot is a breeze. Grab your tickets online for Cake Fiesta Manila 2023. Multiple ticketing options cater to everyone, whether you’re planning to attend a single day or immerse yourself in all the days.. 

VIP Ticket

If you want a special experience, grab the VIP ticket for Php2500. This includes access for all event days, fast track entries, front row seats, access to the VIP Lounge with complimentary refreshments, plenty of freebies, exclusive VIP goodies, and much more. 

However, tickets are limited to only 100 buyers, so make sure you buy before you run out of tickets!

Regular Admission

You also have the option for regular tickets for only Php200 a day. For more details about the inclusions, just email the Cake Fiesta Manila team at cakefiestamanila@yahoo.com.

Wrapping It Up

Again, I hope to see you at booth E04 at Cake Fiesta Manila 2023. We’ll be there from November 16-19, 2023 at the SMX Convention Center in Pasay City. Remember: Function Rooms 3 and 4 is the place to be!

And don’t forget: wait for our email or the announcements on our social media pages to find out what we have in store for you when you attend!

I’m eager to meet you, whether once again or for the first time. Get your tickets now and see you then!

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Keep coming back to The Bailiwick Academy blog for more baking and cooking tips, kitchen tricks, and much more!

The post Cake Fiesta Manila 2023: See You There! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Let’s look closer at this key player in the food industry specializing in sugar-based products.

What’s the history of Penco Inc.?

Penco Inc. started running back in April 1996. But it wasn’t just any other start-up. This company had a team of experts with over 40 years of experience making confectionery powdered sugar. This wealth of knowledge gave Penco Inc. a strong start.

Right from the beginning, Penco Inc. used the latest technology and industry insights, along with their team’s deep understanding of powdered sugar production. Their goal was simple: to make a big difference in the baking industry. And with their superior products, they quickly made a name for themselves.

Combining their team’s experience, advanced technology, and deep understanding of the needs of the baking world, Penco Inc. stood out. This set the stage for the company’s ongoing commitment to excellence.

Penco: Sugar Above The Rest

Penco Inc.’s star product is powdered sugar. And this isn’t similar to any run-of-the-mill powdered sugar that you buy off the shelves from any store. This is sugar that has been as perfected as possible with a smooth and consistent texture—this distinguishes their sugar from others!

Penco Sugar is made from pure cane sugar that they make sure to finely grind and sift. Using their powdered sugar will give you the best results, whether you’re making cakes, cookies, frosting, fondant, or any other sweet treat. The secret is in the consistency – it’s so fine and smooth that it easily incorporates into any recipe every time.

In fact, it’s comparable to C&H Sugar, a well-known American brand:

Who uses Penco Sugar?

Penco has been a partner of The Bailiwick Academy for many years already. For example, they sponsored a raffle giveaway of 20 pieces of 500g Penco powdered sugar for TBA’s anniversary back in 2021.

Penco was also one of the sponsors of our recent hybrid classes by Chef Joey Prats, Deconstructing Decadence: The Art and Science Behind Chef Joey Prats’ Best-Selling Artisan Ensaymadas.

That’s how much we believe in Penco’s game-changing powdered sugar!

But it’s not only us at TBA. Our resident master baker and bread maker, Chef Jimbo de Panadero is one of its many users:

And as seen in this post, TBA Instructor Sir Joey Muyargas Montanez also uses and supports Penco:

And recently, Sir Amir Langbay Valdez, another TBA instructor, won 1st runner up at the Baker’s Cup Wedding Cake Competition at the Bakery Fair in the World Trade Center last March 2023—using Penco Sugar!

That should tell you how good Penco really is!

What are the sizes I can get for Penco Sugar?

You can get Penco Sugar in different sizes. There’s the 500 Grams bag:

454 Grams:

5 pounds:

And even 2 kilos!

Whether you’re starting out or you want to restock your baking pantry, Penco has a size that can meet your requirements.

More Than Just Powdered Sugar

While Penco Inc has carved a niche for itself with its top-notch powdered sugar, they also offer a range of other sugar-based products. These include caster sugar, glucose, and glycerine. Rest assured that each product meets the high-quality standards that Penco Inc. is known for, ensuring that you’ll only get the best.

How do I reach Penco Inc.?

Are you convinced that you need to give Penco Sugar a try? Well, one of the easiest ways to reach out to them is via their Facebook page:

Remember to follow and like them to get the latest news and announcements!

You can also reach out to them via the following channels:

Email: pencofood@yahoo.com

Landline: (+632) 8244-9999 or (+632) 8244-8924 to 25

Mobile/SMS/Viber: (+63922) 844-9999

Address: 474 Elcano St., San Nicolas, Manila, Philippines (also known as the Binondo area)

Their products are available in various stores, but I recommend contacting Penco Inc. to make sure before making any final purchases.

Final Thoughts

Penco Inc. continues to set the bar high in the sugar industry with its fine and smooth powdered sugar. They’re committed to delivering high-quality sugar-based products that cater to the discerning needs of their consumers. So, whether you’re a professional or a home baker, I highly recommend that you make Penco Inc. your preferred choice for all your sugar needs.

And, of course, for baking classes that are some of the best in the country, make sure to sign up at The Bailiwick Academy! You’ll be happy to use your Penco sugar in these courses, especially when you taste the results—that’s a guarantee from me!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Penco Sugar: Setting The Sugar Standard! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Or:

If you have, and you’re still not sure how to convert cake pan serving sizes, don’t worry. In this article, we will help you make the best choices for your baking adventures so that you’ll have a delicious cake that will turn out just the way you want it. That’s especially if you don’t have the necessary pans that will get you the result in the recipe—and it’s not like you have a lot of pans lying around in your kitchen, right?

Keep reading for a different kind of cake baking lesson–one that involves a lot of math!

Understanding Cake Pan Sizes

Cake pans can come in various sizes, which we can classify into two categories:

Standard Cake Pan Sizes

Standard dimensions are ones that are commonly used in recipes. The most common sizes are:

• Round cake pans with 8-inch, 9-inch, and 10-inch diameters
• Square cake pans with sizes like 8×8 inches or 9×9 inches
• Rectangular cake pans in sizes such as 9×13 inches or 11×15 inches.

Non-Standard Cake Pan Sizes

Non-standard cake pans are, well, non-standard, so it’s hard to get exact measurements for them. However, they can add more versatility to your baking. These can include mini cake pans, differently-shaped pans (i.e., heart-shaped), or larger pans for baking large batches or specialty cakes like bundt cakes.

If you want a more comprehensive list of different pans, plus how much batter they can hold, here’s a chart from Joy of Baking:

Do take note that when a recipe calls for you to fill out a pan with batter, you should only pour until the pan is ⅔ full and ½ full for shallower pans. Do not completely fill it up.

Common Cake Pan Sizes and Their Uses

Here are the most common cake pan sizes and what they’re used for.

Round Cake Pans

Round cake pans are the most commonly used pans for baking cakes. The 8-inch pan is perfect for small gatherings or layered cakes, while 9- and 10-inch ones are ideal for larger gatherings.

Square Cake Pans

Square cake pans are often used for bar cakes, brownies, or smaller cake portions. The 8×8-inch size is excellent for small cakes, while the 9×9-inch size is suitable for slightly larger servings.

Rectangular Cake Pans

Rectangular cake pans are versatile and commonly used for sheet cakes, brownies, or layered cakes. The 9×13-inch size is popular for sheet cakes, while the 11×15-inch size is suitable for larger gatherings.

Bundt Cake Pans

Bundt cake pans come in various sizes, typically measured in cup capacity. The 10-cup size is a standard choice and will work well for most bundt cake recipes.

Sheet Cake Pans

Sheet cake pans are large, shallow pans ideal for baking cakes meant to be cut into squares or rectangles. The half-sheet size, measuring 13×18 inches, is commonly used for baking sheet cakes.

How do you convert cake pan measurements?

So we get to the meat of the article: how do you compute the substitutions? After all, you have to be careful to get a delicious cake result! In short, converting pan sizes requires careful consideration to ensure that your cake bakes evenly and has the desired texture. 

Same Shape of Pan But Different Sizes

Chef Joey Prats made it easy for us with his guides! Check out his guide for square pans:

And circular pans:

You can apply the same to rectangular pans.

Different Shapes And Sizes Of Pans

One of the best ways to do this is to use simple mathematical calculations or online conversion tools to help you determine the equivalent size for your specific recipe.

The first step is to find out how much your pan can hold. You can refer to the table above to make things easy for you. But if you want to manually compute, here are the formulas:

• Rectangular and square pans – multiply the measurements of the sides. So if your pan is 11×15, your pan is 165 square inches.
• Circular pans – get the area by multiplying the radius squared by pi or 3.14. To get the radius, divide the diameter—which is the length of a straight line passing through the center of the circle and touching two points on the circumference—by 2. For example, a 6-inch round pan has a radius of 3. So the formula will be (3×3)x3.14. The area will be 28.26.   

Once you know the capacity or size of your pan, you can now make substitutions with another pan. For example, if the recipe calls for the 165 square inch pan, you’ll need around five to six circular pans to fit the same batter amount.

The Simplest Method

If you want to avoid having to do math, here’s the best thing you can do: make extra cake batter! Of course, this only applies if you have extra ingredients, you’re planning to make more of the same cakes in the next few days, and you have space in your freezer for the unused batter. Hey, at the end of the day, it’s better to have extras than not enough at all.

Other Things To Consider When Converting Cake Pan Sizes

Here are some things to keep in mind regarding cake pans.

You’ll Have To Consider Baking Times

Changing your cake pan can affect how long you should bake your cakes. If you have more batter, you may need to bake your cake longer. And if you have a smaller pan, your baking will be shorter. 

Of course, the best way is still to keep an eye on your cake and do the toothpick test. 

Think About Your Choice Of Pans

Aside from the yield and equivalent of the pans that you have, you’ll also have to think about the following before finally deciding on what you’ll use:

• Number of servings you want
• Type of cake and occasion you are baking for
• The recipe
• The thickness of the cake layers you desire

Remember, each pan you use will have a different effect and result when it comes to cakes!

Cake Pan Serving Sizes FAQs

Can I use a different pan size if the recipe specifies a specific size?

Yes, you can adjust the recipe by using conversion methods to fit your available pan size.

How can I convert a recipe to a different cake pan size?

You can use mathematical calculations or online conversion tools to help you determine the necessary adjustments. To make things faster, just make extra batter.

Will changing the pan size affect the baking time?

Yes, changing the pan size may require adjustments to the baking time. Keep an eye on your cake and use the toothpick test to determine doneness.

What factors should I consider when choosing a cake pan size?

Consider the number of servings, type of cake, recipe instructions, and the occasion or presentation style.

Can I substitute different-shaped pans for a specific recipe?

Yes, you can often substitute different-shaped pans, but be mindful of adjusting the baking time and recipe proportions accordingly.

Where can I find high-quality cake pans?
You can find a wide selection of high-quality cake pans at kitchen supply stores, online retailers, or specialty baking stores. An example is Buji.ph—they have plenty to choose from. You can also browse TBA Shop.

Final Thoughts

Choosing the right cake pan size is crucial for baking delicious and visually appealing cakes. Understanding the standard sizes, how to convert cake pan serving sizes, and considering various other factors will help you achieve the desired results. Whether you’re baking a small layered cake or a large sheet cake, the right pan size ensures even baking and perfect portions. 

Happy baking!

— 

Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Cake Pan Serving Sizes: How To Convert Them appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, don’t panic. In this comprehensive guide, you’ll learn about the differences in flour types you’ll encounter as you bake. Let’s dive right in, shall we?

Note: This article was originally published back on December 5, 2020. It’s been updated today, May 22, 2023.

Key Takeaways

• Flour is a crucial ingredient in baking and cooking.
• Various types of flour cater to different needs and recipes.
• Wheat flour is the most common type, but non-wheat flour is also becoming popular.
• Different types of flour have varying protein content, gluten formation, color, and flavor, which make them suitable for specific baked goods and culinary purposes.
• Mixing different types of flour is possible and can lead to unique outcomes, allowing for flavor balancing, texture improvement, and enhanced nutritional profiles.

A Brief History Of Flour

According to Wikipedia, the word “flour” came from a variant of the word “flower”, which was derived from the Old French “fleur”. And the earliest evidence of something that resembles today’s flour dates back to around 32,000 years ago. Apparently, people back then would crush wheat seeds between millstones to make flour. This was a slow way to make this valuable resource, especially since there was no flour mill back then.

But as technology improved over time, flour production also became faster. And as years passed, different kinds of flour started to emerge, each with its own unique qualities and uses. Today, there are various kinds and brands, such as Bob’s Red Mill and King Arthur, that meet the needs and preferences of bakers around the world.

A Word About Flour Color and Protein Content

Did you know that flour isn’t really white? Flour’s natural color is actually slightly yellow, but consumers didn’t like the color. That’s why some manufacturers bleach their flour with a bleaching agent or food additives such as benzoyl peroxide.

Don’t worry: bleached flour is safe for consumption. Both it and unbleached flour have different results when you use them for baking–try it out for yourself when you get to baking and see!

Aside from the color, one thing you should note about flour is the specific protein content. When flour is mixed with water and kneaded or mixed, the proteins in the flour form gluten strands. Gluten is a network of proteins that provide structure and elasticity to dough, giving it the ability to stretch and trap gas produced by yeast during fermentation.

Different types of baked goods require different levels of gluten development. For example, the usual bread recipe calls for flour with higher protein content, such as bread flour or high-gluten flour, to develop strong gluten strands for a chewy texture.

On the other hand, cakes and pastries are better made using flours with lower protein content, like cake flour. That way, you’ll get a tender and delicate crumb by minimizing gluten formation.

Let’s now get to the main event of this article: the different types of flour explained.

A quick disclaimer, though: we can’t guarantee that we’ll cover all kinds of flour, especially with technological advances happening every day. That means different types of flour will be emerging all the time.

What we will cover, though, are the common or well-known ones. So without further ado:

The Different Kinds Of Wheat Flours

For the purposes of simplicity, you can divide flour simply into two kinds: wheat and non-wheat variety. Wheat flour is the most common kind, and its varieties have different milling processes and protein content.

Here are the different kinds of wheat flour:

All-Purpose Flour

All-purpose flour, or APF, is one of the most well-known types. Also known as plain flour, it’s easily accessible in any grocery store. You can use it for most recipes.

No matter the different brands or types of all-purpose flour, you can count on it being milled from hard red wheat or a mix (80:20 ratio) of soft and hard wheat. It has a fine and powdery consistency and is naturally light in color, but manufacturers usually bleach this to make it even lighter. You can use AP flour to make cakes, breads, pizza dough (in case you don’t have Italian double zero flour but still want an authentic Italian pizza), cookies, muffins, and biscuits. You can also use all-purpose flours to make different savory dishes, sauces, and gravies. Hey, that’s why it’s “all-purpose!”

Bread Flour

Bread flour is locally known as “1st class flour.” That’s because it has a higher protein content (around 12-15%) and is well-suited for making bread and other high-yeast products.  Since it has high protein content, it also has more gluten, which means the dough made from bread flour has more elasticity and a light texture when baked.

As the name implies, you use bread flour to make white bread, pan de sal, French baguettes, sourdough bread, and more. It is important to note that you should be careful in replacing this flour when making bread, as you might end up with a dense, close-textured, or uneven dough that has not risen correctly.

Pastry Flour

If bread flour is called 1st class flour, pastry flour (also known as soft or biscuit flour) is known as 3rd class flour. That’s because bakers consider it less refined. It also has a lower protein content, around 9%.

However, it is perfect for recipes that need to have flaky and airy products, such as pancakes, cupcakes, biscuits, cookies, and pie crusts.

Cake Flour

This type of flour is made from a strain of low-protein wheat, giving it a protein content of only 6-9%. It’s very fine and has a low gluten yield, meaning it’s perfect for light and airy baked goods like sponge cakes and muffins. You can also use this as a substitute for all-purpose flour in making other goods like quick breads.

Do take note that this flour has the tendency to expire if stored for a very long time. That means if you don’t use this type of flour often, stocking up on it is not a good idea.

Self-Rising Flour

Self-rising or self-raising flour is all-purpose flour with a twist: an added leavening agent. It was invented by Henry Jones. He made it so that sailors could have better baked goods on ships and for bakers to get a consistent result every time.

So since you’re not a sailor, should you still use this type of flour? Yes, if you want to have a simplified baking process and if you want a light and fluffy texture in your cakes. However, if you want more control over the raising process of your bake, skip this flour.

Semolina Flour

Semolina flour comes from hard durum wheat. It is a high-gluten flour that is yellow in color, coarse in texture, and high in gluten protein. Semolina is readily available across the globe and is popular in Italy.  

Its high gluten content helps create a less sticky dough that’s still elastic and can hold a shape. This type of flour is best used in making different types of pasta from scratch. However, you can also use it as a thickener for soups and stews.

Whole Wheat Flour

Whole wheat flour has a grainy texture and a much darker color than the usual flour, but it also has more nutrients since it includes the endosperm, bran, and germ of the wheat grain. Do note that there is a natural white whole wheat flour–there’s no bleaching involved!

The shelf type of this is lower, so I don’t recommend stocking up on this flour. It’s great for a variety of baked goods, though!

A quick note: be careful when choosing your whole wheat flour, as it can get quite confusing at times.  Some companies tend to label flour as “wheat flour,” even if it’s just white flour–plus, technically, all types of flour come from wheat. Take the time to check the label and nutrition facts to be safe!

Graham Flour

If you’re thinking of graham crackers when you read this, you’re right! Graham flour was one of the many products inspired by Reverend Sylvester Graham, a 19th-century American dietary reformer who advocated for the consumption of whole grains. This flour is a type of whole wheat that is coarsely ground from the endosperm and bran of the wheat grain and has a slightly nutty and earthy flavor.

And yes, graham flour is commonly used in the production of graham crackers and other baked goods. You can also use it to add a rich and hearty taste to recipes that you want to have a more robust flavor profile. 

One advantage of this flour is that it has a higher nutritional value compared to refined white flour. However, graham flour is not as common as other kinds of flour.

The Different Kinds Of Non-Wheat Flours

There has been a growing interest in exploring alternative sources for flour production, driven in part by their local abundance. While wheat remains the most widely used grain for flour, there are also specialty flours that serve specific purposes and are less commonly used. Some of these other types of flour include:

Oat Flour

Oat flour is a whole grain flour and primarily comes from rolled oats. It has plenty of nutrients such as fiber, vitamin B1, chromium, manganese, magnesium, copper, molybdenum, and magnesium.

You can replace your regular flour with oat flour if you want to do gluten-free baking. But do note that oat flour is much lighter than your usual flour–1 cup of oat floor is not equivalent to 1 cup of regular flour.  You’ll have to adjust the volume accordingly. 

Almond Flour

Almond flour, also known as almond meal, is made from finely ground almonds. The almonds can be with the skin or without. Almonds with skin make for a darker flour and are perfect for products that require darker colors like gingerbread cookies or rustic bread.

Skinless almonds, on the other hand, are lighter, making them great for light-colored muffins, cakes and other products. Almond flour is commonly used for keto bread.

Amaranth Flour

Amaranth flour comes from the amaranth plant. It’s another flour that is gluten-free, has a distinctive nutty flavor,  and is high in protein. You usually use this to make unleavened or flat breads like tortillas and chapatis, but you can also use this for making pasta.

Bean Flour

Bean flours are made from dried beans like chickpeas or lentils and ground into a fine powder. This flour is best suited as a binder for a veggie burger or meatloaf, for coating food before sautéing, or for blending with other flours to achieve better textures and results in baking.

Bean flour has many forms. Examples are white bean flour, black bean flour, fava bean flour, garbanzo bean flour, soy flour, and green pea flour.

Buckwheat Flour

Despite its name, buckwheat flour heat and does not have wheat nor contain gluten. It comes from ground buckwheat groats or the seeds of the buckwheat plant. Since it’s naturally gluten-free, it’s great for making products for individuals who are looking for a gluten-free diet.

Buckwheat flour has a unique earthy and nutty flavor. It also has a very good nutritional value and is especially great for soba noodles. You can use it as a substitute for different bakes as well.

Corn Flour

Corn flour is made by incorporating dried corn kernels that have been cooked and then ground with lard or shortening and water. The dough is then dried to create the flour. It is usually used in making arepas, tortillas, and of course, cornbread.

Rice Flour

Rice is a common ingredient in many cuisines around the world, particularly in Asian cooking. There are different varieties of rice flour, including white rice flour and brown rice flour, each with its own characteristics and uses.

Because it lacks gluten, you can’t use it in the usual bread recipes. You’ll have to combine it with other gluten-free flour to be able to mimic the texture and structure of what flour.

However, you can use rice flour for rice desserts, dumplings, or merely as a thickening agent.

Quinoa Flour

This flour comes from you grinding quinoa seeds into a fine powder. Quinoa is a highly nutritious and protein-rich pseudocereal that is naturally gluten-free. 

You can use quinoa flour for gluten-free baking. When doing this, experiment and blend it with other flours so you can achieve your desired texture and structure.

Potato Flour

Potato flour has excellent thickening properties, making it a valuable binding ingredient for sauces, gravies, soups, and stews. It helps you achieve a smooth and consistent texture in these preparations. Potato flour also has the ability to retain moisture, helping to keep baked goods moist and tender, especially in gluten-free recipes that tend to be drier compared to those made with wheat flour.

Don’t be worried about the potato flavor: it’s subtle and will not overpower other ingredients in recipes.

Flour FAQs

What is flour?

Flour is a fine powder made by grinding grains, seeds, or roots. It is a key ingredient that you use in baking and cooking to provide structure and texture to recipes. There are different types of flour available with varying properties for specific culinary purposes.

Are flours interchangeable?

Flours are not always interchangeable as different types of flour have varying properties, such as protein content and gluten formation, which affect the texture and structure of baked goods. It’s important that you consider the specific recipe and desired outcome to select the appropriate type of flour.

Can you mix different types of flour?

Yes, you can mix different types to help balance flavors, improve texture, and enhance the nutritional profile of your final product.

How many different kinds of flour are there?

There are numerous different kinds of flour available, each with different sources, processing methods, and specific characteristics.

Why are there different types of flour?

The availability of different types of flour allows for versatility in the kitchen, catering to various dietary needs, preferences, and culinary traditions.

Final Thoughts

With your newfound knowledge about different types of flour, including their consistency, quality, and uses, you can now approach your baking choices with confidence. Feel free to explore and experiment with these varieties to create your own unique baked creations!

And, of course, there’s no better place to start using these flours than with our various recipes here at The Bailiwick Academy. Sign up now!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Different Kinds Of Flour: A Comprehensive Guide appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, to summarize things, it’s a delicious dessert that has layers of almond sponge cake soaked in coffee syrup, chocolate ganache, and coffee buttercream. Let us tell you, it’s a VERY indulgent dessert!

Did that get you salivating? Well, keep on reading as we explore further what it is, its history, what it’s made of, and so much more!

Key Takeaways

TL;DR? Here’s a quick summary of what to expect from this article:

• Opera cake is a French dessert that is known for its rich, complex flavors and elegant presentation.
• It is called an opera cake because the layers of the cake resemble the levels of an opera house.
• There is no definite origin story for the opera cake, but many claims attribute its invention to different pastry chefs.
• The ingredients for a classic French opera cake include almond sponge cake, coffee syrup, chocolate ganache, and coffee buttercream.
• Making an opera cake is a complex and time-consuming process but is well worth the effort.

So… what’s an opera cake?

L’opera cake is a French dessert. So now you have the answer in case you were wondering, “Is opera cake French?”–it is. 

This French pastry has plenty of delicious layers of almond sponge cake, which is known as Joconde in French. The layers are drenched in coffee syrup, stacked with ganache and coffee (or liquor) French buttercream, and finally coated with a chocolate glaze. 

The presentation of the classic French opera cake usually involves the word “Opera” being written on the top of the cake. 

Sometimes, chefs also include edible gold leaves for an extra touch of elegance. 

All the elements of the opera cake make for a delicious combination of coffee and chocolate. This is one of those dessert recipes that are a true indulgence for people who love rich and complex flavors.

Oh, and the general total number of layers of an opera cake is six. Imagine biting through that many yummy layers!

Why is it called an opera cake?

So why is opera cake called opera cake? Apparently, the name was inspired by the layers of the cake, which are reminiscent of the levels of an opera house, specifically that of the famous Opera Garnier. 

And if you do check out the sides of this layer cake, you’d see it. Well, at least we do!

Oh, and another version says it is a tribute to Opéra de Paris dancers who used to regularly come to the store that sold it. This leads to the next section, which is…

Who invented opera cake?

Just like torta caprese, another delicious chocolate dessert, there’s no definite origin story for the opera cake. There are many claims, though. Consider the following:

• One of the many famous opera cake origins is that it was invented by pastry chef Cyriaque Gavillon in 1955. He was responsible for popularizing it at the French pastry shop Dalloyau. His wife Andrée named it the opera cake because it could evoke the stage of the French opera.
• When the 1960s came around, Gaston Lenôtre, the founder of the Maison Lenôtre claimed that he was the one who invented this iconic pastry.
• Another lesser-known claim is that pastry chef Louis Clichy unveiled this cake at a Paris culinary exposition in 1903. He called it “Clichy Cake”–instead of “opera” on top, it was his surname.
• In 1988, the newspaper Le Monde attributed the opera cake directly to Dalloyau without mentioning Chef Gavillon at all!

We’re sure of three things, though: opera cake is delicious, it’s French like a baguette, and we’re glad someone came up with it!

What’s an opera cake made of?

A classic French opera cake recipe means you’ll need the following ingredients:

• Almond sponge cake, made of ground almonds, egg yolks, sugar, and egg whites.
• Coffee syrup composed of strong coffee and sugar, which is brushed onto each layer of the sponge cake so that you’ll get a rich coffee flavor.
• Chocolate ganache that is made with dark chocolate and heavy cream that adds a luxurious richness to the opera cake.
• Coffee buttercream made with butter, sugar, egg yolks, and coffee extract so you’ll get a smooth and velvety cake texture.

How To Make Opera Cake

Making a classic opera cake is a complex and time-consuming process, but the end result is well worth the effort! While we’re sure there are already many variations or personal cake recipes of how to go about it, here’s a general step-by-step guide on how to make this classic French dessert:

Ingredients

For the Joconde sponge:

• 1 cup powdered sugar
• 1 cup almond flour
• 5 eggs
• 2 egg whites
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour

For the coffee syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1/4 cup brewed espresso or strong coffee

For the buttercream filling:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 cup unsalted butter, softened
• 1 tablespoon instant coffee or espresso powder
• 2 tablespoons Grand Marnier or French liquor (optional)

For the ganache:

• 4 ounces bittersweet chocolate, chopped
• 1/4 cup heavy cream

For the chocolate glaze:

• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup

Jaconde Sponge

To make the Joconde sponge, sift the powdered sugar and almond flour together. In a separate bowl, beat the eggs and egg whites together until light and fluffy. Gradually add the granulated sugar and beat until the mixture is thick and pale. 

Gently fold in the powdered sugar and almond flour mixture, followed by the all-purpose flour. Spread the batter evenly onto a pre-heated rectangular baking sheet and bake for 10-12 minutes until the cake is lightly golden and springs back when touched. Let it cool completely.

Coffee Syrup

To make the coffee syrup, combine the water and granulated sugar in a small saucepan and bring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove after, then stir in the brewed espresso or strong coffee. 

Let the mixture cool.

Buttercream Filling

To make the buttercream filling, whisk the egg yolks and granulated sugar in a heatproof bowl. In a small saucepan, heat water over medium heat until it reaches 240°F or 115°C on a candy thermometer. 

Gradually pour the hot water into the egg yolk mixture, whisking constantly. Continue until the mixture is thick and pale, then beat in the softened butter, instant coffee or espresso powder, and Grand Marnier (if you will add it).

Opera Cake Ganache

To make the ganache, heat the heavy cream in a small saucepan over medium heat until it comes to a simmer. Remove from the heat and add the chopped bittersweet chocolate. Let sit for a minute, then whisk until smooth.

Chocolate Glaze

To make the chocolate glaze, heat the heavy cream in a small saucepan until it comes to a simmer. Remove from the heat and add the chopped bittersweet chocolate and light corn syrup. Whisk until you get a smooth and glossy glaze.

Take note that the chocolate glaze will only come into play after you assemble the cake, so make sure to do this after you’ve assembled the cake. Otherwise, it may harden too much.

Assembling The Opera Cake

It’s now time for the main event! To assemble the opera cake, cut the Joconde sponge into three equal pieces. Brush the top of each piece with the coffee syrup.

Place one piece of the Joconde sponge on a serving plate or cake board. Spread a layer of the buttercream filling over the cake, followed by a layer of the ganache. Repeat with the remaining cake layers, ending with a layer of ganache.

Place the cake in the refrigerator to chill for at least 2 hours. After that, take the cake out from the refrigerator and pour the chocolate glaze over the top, spreading it evenly with a spatula.

Refrigerate the cake again until the glaze is set–go for at least an hour.

Once the glaze has set, use a sharp knife to trim the edges of the cake to create clean lines. Cut the opera cake into slices and enjoy!

What’s an opera cake success story?

Want to make sure you succeed in making one of the most famous French desserts ever? Here are some tips to ensure you do!

• Make sure to measure your ingredients carefully for the Joconde sponge, as the ratios are important for achieving the right texture.
• When making the buttercream filling, make sure to beat the mixture until it is thick and pale before adding the butter, as this will help the buttercream come together smoothly.
• When assembling the cake, use a cake ring or acetate strips to help keep the layers even and straight.
• For the best results, refrigerate the cake overnight before serving to allow the flavors to meld together.

What’s an opera cake taste like?

An opera cake has a complex and rich flavor profile that combines the sweetness of the almond sponge cake with the bitterness of the coffee, the chocolate filling, and the glaze. The almond sponge cake is light and airy, while the coffee syrup adds a subtle sweetness and enhances the flavor of the coffee buttercream filling. The ganache layer is dense and fudgy, providing a deep chocolate flavor and a smooth, velvety texture.

Bite into it, and you’ll get a well-balanced flavor that’s not too sweet, not too bitter, and not too rich. The combination of textures and flavors creates a decadent and indulgent dessert that’s perfect for special occasions or as a treat for yourself!

What’s an opera cake recipe variation?

While the classic opera cake recipe is still the most popular, there are many variations that you can try, such as:

• If you want an opera cake without coffee, swap out the coffee syrup for a different flavor, such as raspberry or orange.
• You can also use white chocolate ganache instead of dark chocolate for a different look and different flavor profile.
• Since it’s technically a layer cake, you can add a layer of fruit or jam between the sponge cake and ganache.
• You can also try making an opera cake without almond flour. Use a different nut flour in the sponge cake, such as hazelnut or pistachio.

What’s an opera cake best paired with?

When it comes to drink pairing, you have two options. One, you can eat it with a strong cup of coffee or espresso since the coffee flavors in the cake work well with the bitterness of the coffee. The other option is pairing it with a sweet dessert wine.

Final Thoughts

The French opera cake is a classic dessert that has stood the test of time. Its rich, complex flavors and elegant presentation make it a favorite among pastry lovers around the world. Whether you’re a fan of the classic recipe or want to try a new variation, the opera cake is a must-try dessert that’s sure to impress. 

So why not try making it and bring a taste of France to your next dinner party or special occasion?

Speaking Of Making Opera Cake…

We know we gave you the process of how to make an opera cake above, but do you want a recipe for an opera cake that you’re sure will be delicious and of very high quality? Well, look no further than chocolate expert Chef Ely Salar’s latest class at The Bailiwick Academy: Opera Gateaux!

If you’re ready to explore the art of French pastry making, there’s no class better than this! You’ll learn how to make this elegant and sophisticated French dessert the Chef Ely way. And that means a sure restaurant-quality cake, all while learning his top secrets and tips!

As we said, he’s the expert in chocolates–after all, Chef Ely has his own chocolate restaurant! There’s no better person to learn from than him when it comes to chocolate-related desserts.

After this course, when people ask, “Is opera cake hard to make?” you’ll say, “No!” with a smile!

And with people always ready for chocolate, opera cakes can make an easy transition to your food business menu! 

So what are you waiting for? Sign up at The Bailiwick Academy today and experience making one of the best French cuisine pastries today!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post What’s An Opera Cake? appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

That’s what we’ll take up in this blog.

* Note: This article was originally published on May 16, 2018. It’s been updated today, March 21, 2023.

Ganache: what is it?

As mentioned above, ganache is a combination of cream and chocolate that can be used inside and outside various bakes. If you see chocolate icing in your favorite cakes and pastries, that’s it!

Where is ganache from, you ask? According to Bakepedia, the origin is somewhat of a murky story. For instance, the Swiss say they have been using it for hundreds of years. 

On the other hand, the French are saying that they’re the ones that invented it back in 1850. Apparently, it was during an accident: a chocolatier’s apprentice spilled hot cream over melting chocolate. Other stories say it was water that was poured over chocolate. 

His boss, so angry, called him “un ganache”, a French colloquial term for “idiot” or “fool.” Of course, after the chocolatier tasted it, he realized that a new recipe was born!

(On a side note, there are so many delicious and happy accidents in the world of baking, like Torta Caprese. It also happens to be a chocolate cake. But I digress!)

Whatever the source of ganache, I think we’d all agree that we’re happy that it’s around. In fact, this mistake is something that we’d like to repeat over and over!

How To Use Ganache

How versatile is ganache, you ask? Well, here are some of the ways you can use ganache:

• As a cake frosting: Spread chocolate ganache frosting over a cake to create a rich and decadent frosting.
• As a flavoring for truffles: Roll ganache into small balls and coat them in cocoa powder, chopped nuts, or sprinkles to make delicious truffles.
• As a glaze: Heat the ganache, then pour the warm chocolate over cakes, pastries, or ice cream for a glossy finish. An example of a class where you can do this is Chef Ely Salar’s Basic Chocolate Mirror Glazed Cake!
• As a glaze filling: Fill macarons, cupcakes, or other baked goods with it and enjoy!
• As a topping: Spread it over brownies, cheesecake, or other desserts for a delicious and luxurious topping.
• As hot chocolate: Melting chocolate ganache into hot milk results in some rich and indulgent hot chocolate. It’s perfect for some dessert!
• As ice cream topping: Make ice cream even better with some chocolate! Enough said.
• As fondue: Melt ganache in a fondue pot and dip fruit, marshmallows, or other treats for a luxurious dessert.

Ganache: How to Make It

How to make ganache, you ask? Well, you can choose any chocolate ganache recipe to use, and you’ll likely get successful results. After all, it is made of only two ingredients: cream and chocolate.

The chocolate can be any of the different types of chocolate: semisweet chocolate, dark chocolate, creamy chocolate, and even white chocolate. If you’re using a whole chocolate bar, make sure to chop your chocolate to make the process easier. If you’re using chocolate chips, make them smaller before proceeding.

Start by heating the cream, then pouring it over your chopped chocolate. Combine the two until the mixture is smooth and the chocolate is fully incorporated into the hot cream. If you don’t do this correctly, you’ll end up with grainy ganache, where the chocolate hasn’t melted properly in contact with the cream. It might be because the chocolate isn’t small enough or the hot cream isn’t, well, hot enough.

Now, do take note that two are the same. That’s because there are many factors that can affect ganache quality, such as:

Ganache Ratios

Ganache that you will use as a filling for cream puffs or as a glossy cover for a chocolate cake is different from one another. And to achieve the difference, you have to measure your ingredients and come up with the correct ratio of cream to chocolate. A liquid measuring cup is your best friend for this procedure.

Here are some ratios to remember:

• For a stiffer but still moldable ganache that you’re going to use for a layer cake filling and a thick glaze, use a 1:1 ratio of chocolate to cream.
• For a ganache with a solid consistency that’s perfect for making a chocolate truffle of two, use a 2:1 ratio of chocolate to cream.
• If you plan to make cake icings or pourable glazes, a 1:2 ratio of chocolate and cream is what you need. These are your basic requirements for the ganache consistency you are looking for.
• For ganache under fondant, a 4:1 ratio is advisable or 5:1 during the summer months.

Certain flourishes like butter to add shine and smoothness to your ganache or adding some other spices or liqueurs to have depth of flavor won’t ruin your result as long as you follow the basic ratio and proportions.

The Heat

Understanding the reactions involved when applying heat to the cream and the chocolate will ensure you achieve great-looking ganache. Chocolate and its different forms such as milk, dark and white have different melting points due to its cacao butter content. But as mentioned above, chopping the chocolate and making them uniform will make the chocolate easier to melt–and for you to have a smoother ganache-making experience.

If you’re not in the mood to chop the chocolate, you can simply purchase chocolate nubs. These are easier to melt.

As for the cream, when you heat the cream, don’t settle for just medium heat. The warmed cream has to reach almost boiling point so that it melts the chocolate and you get the desired results. Let the heat of the cream spread thru the chocolate before mixing it.

The Kind of Chocolate You’ll Use

Different kinds of chocolate mean slightly different procedures, depending on the type of chocolate you use.

• Dark chocolate – This type of chocolate is the easiest to work with to achieve a dark chocolate ganache. The recommended ratio is 2:1 (chocolate/cream). This is perfect for your chocolate cake, lava cake, or if you’re using the ganache for a filling. Curvature chocolate is usually what bakers choose due to its high cocoa butter content but compound chocolate also works well but is reserved more for fillings or for creating a ganache layered cake.
• White chocolate – How to make a white ganache, you ask? Use white chocolate! Due to its high oil content, you need more chocolate to be able to produce the right amount of consistency for your white chocolate ganache. A 3:1 (chocolate/cream) ratio is recommended for this type of chocolate.
• Milk chocolate – Milk chocolate already has milk in it. That means it’s best to start with a 1:1 ratio and slowly add either cream or milk chocolate to produce your desired results. Take note that due to the thousands of varieties of milk chocolate in the market, choosing reputable chocolatiers that make high-quality milk chocolate for your recipes is advisable.

The Cream

The type of chocolate isn’t the only thing that matters; the type of cream is important as well.  Using a heavy cream with a high-fat content (around 36%-40%) is recommended. That’s because you’ll get a richer and more stable ganache. 

Of course, if you want to use a different kind of cream such as creme fraiche or sour cream, you can! Both have been used before to produce different flavors and consistencies. 

And if you’re the daring kind and want to impress people, you can also try making some WITHOUT cream. You can look for various recipes that use beer, coconut milk, pureed fruits, and other things as the base. If you succeed, your creation will definitely stand out!

Storing Your Ganache

Since a ganache is emulsification of cream and chocolate, you should put plastic wrap on your ganache when storing it. This is so that a film won’t form on top of your ganache or form a sugar crust.

It won’t go bad at room temperature for at least two days, but ensure it’s in a cool and dry place. If you want it to last longer, refrigeration is the key to making it last for two months. But if you want to make it last for three months, freeze it.

Will the ganache harden while in the freezer? Sure, but all you need to do once you’re going to use it again is to let it rest at room temperature. 

Key Takeaways

Ganache is a mixture of chocolate and cream that can be used for various purposes in baking. Its origin is unclear, but we’re just happy that ganache is around to make already delicious pastries and desserts even better! To recap what we learned in this article: 

• Ganache is versatile and can be used as a frosting, flavoring for truffles, glaze, filling, topping, hot chocolate, ice cream topping, and fondue.
• The ratio of chocolate to cream varies depending on the intended use.
• The temperature of the cream and chocolate mixture is crucial in ensuring the ganache turns out smooth and not grainy.
• Adding butter or other flavors won’t ruin the ganache as long as the basic ratio and proportions are followed.
• Ganache can be stored in the fridge for up to a week or frozen for up to a month.

Interested in making some for use in your favorite sweet treats? Sign up at The Bailiwick Academy today and choose from a wide variety of our baking classes. You won’t go wrong with any of them–that’s a guarantee!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post What Is Ganache And How Do You Make It? [Updated 2023] appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, that’s what this blog post is for! Keep reading as we explore the history and origin of this cake, what it contains, give you serving suggestions, and so much more. 

Key Takeaways

• Torta Caprese is a traditional Italian cake that originated on the island of Capri. The true story of its creation is unknown, but people believe it to have been created between the 1920s to 1930s.
• The cake is made with ground almonds, sugar, butter, and chocolate and is typically gluten-free.
• Torta Caprese is often served with whipped cream or gelato.
• There are many variations of Torta Caprese, including versions with added liqueur or citrus zest.
• Torta Caprese is relatively easy to make at home, but it’s important to use high-quality ingredients and follow the recipe closely to ensure the best results.

So… What is Torta Caprese?

Torta Caprese is a traditional Italian chocolate cake that is named after the island of Capri. That answers the question, “Why is it called Caprese?” Why the word “torta”, though? 

Well, it’s not the Mexican or Filipino term for sure. Check out what Google Translate says:

Now, what makes it special, you ask? Well, the fact that it’s a flourless chocolate cake! 

So yes, in case you were wondering, a flourless cake is totally possible. You won’t see any Italian 00 flour in this chocolate cake recipe! The batter of this particular cake has chocolate and almonds, as well as butter, sugar, and eggs. 

And if you’re wondering what the result is of a cake without flour, well, it’s delicious, to say the least. You’ll get a cake with a crispy exterior and a soft, moist interior. But what does torta caprese taste like, you ask?

Well, It has a dense, moist, fudgy texture with a very deep chocolatey flavor. The almond flour in the cake adds a slightly nutty flavor that goes well with the chocolate. Chocolate lovers will really enjoy it.

You can eat the cake on its own, or add extra flavor and taste with whipped cream, fresh berries, or vanilla ice cream. Either way, you’re in for a treat!

Did we mention that it’s gluten-free? It’s not a keto dessert, though.

The Origins of Torta Caprese

We all know that this chocolate almond flourless cake is from Italy. But what’s the story behind it? 

Well, there’s no definitive Torta Caprese history, but there are awesome stories about it! For example:

• One story goes that in 1920 Capri pastry chef Carmine di Fiore was preparing an almond cake for three American gangsters who were visiting Capri. Because of his intense concentration, he forgot to add flour. To his astonishment (and probably thankfulness), the cake turned out to not only be delicious but became a unique delicacy. Apparently, though, no one in Capri knows this version!
• Another version of the story above refers to an unnamed baker who ran out of flour or forgot to add flour while making a cake for a tourist. It’s a less exciting version, agree?
• One more account says that the invention of this Italian chocolate cake was because of Neapolitan chefs who were asked to make a Sacher cake (one of many chocolate desserts of Austrian origin) by the King of Naples’ Austrian wife. They didn’t and instead, improvised by making an almond flourless cake. Good thing the wife liked it, eh?

Whatever the true story of the cake is, we can all be sure of one thing: Italians—and the rest of the world—are grateful that it’s around! 

How do you make torta caprese?

At this point, there are probably many variations of this chocolate cake recipe, but here’s an overview of what you’ll need and the process you’ll go through.

At this point, there are probably many variations of this chocolate cake recipe, but here’s an overview of what you’ll need and the process you’ll go through. This Torta Caprese recipe is for a 22 cm (8.5 inches) cake.

Torta Caprese Ingredients

You’ll need the following:

• 200g or 7 oz of chopped dark chocolate, 
• 200g or 7 oz diced unsalted butter
• 200g or 7 oz of blanched almonds or almond flour. You can also try almond meal but you have to make sure it’s very fine.
• 200g or 7 oz of granulated sugar
• 4 eggs, separated
• A pinch of salt
• Powdered sugar for dusting

Tools

The basic rules of baking include having the proper equipment to achieve baking perfection. So make sure you have these:

• A 22 cm or 8.5-inch cake pan
• Some parchment paper or butter/cooking spray for greasing the pan
• A heatproof bowl
• A large mixing bowl
• Spatula or wooden spoon
• Electric mixer (optional) or whisk for beating the egg whites
• A wire rack for cooling the cake
• Bowls

Baking the cake

Ready to get baking? Here’s what to do next:

1. Preheat the oven to 180°C or 50°F.  Grease your cake pan with butter or cooking spray.

2. Melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Stir occasionally until the melted chocolate and butter look smooth.

3. In a separate bowl, mix the almond flour and sugar until they’re fully combined.

4. Add egg yolks to the almond mixture and mix with a whisk or your stand mixer until you get a mixture that is pale and fluffy.

5. Fold the melted chocolate and butter into the almond mixture. Make sure it’s fully combined!

6. In another bowl, whisk your egg whites together with salt until stiff peaks form. After that, gently fold the egg whites into the earlier chocolate mixture. When it’s fully combined, proceed to the next step.

7. Pour the batter into your cake pan. Smoothen the top as much as possible with the spatula.

8. Bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.

9. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

10. Make sure you have dusted it with powdered sugar before serving. This is entirely optional though.

And there you have it – a delicious and easy recipe for making Torta Caprese! Feel free to adjust the Torta Caprese recipe depending on the size of your available cake pans.

Torta Caprese serving suggestions

This Italian chocolate cake is a very versatile dessert that can be served in many different ways, such as:

With whipped cream: Whipped cream or whipping cream is a perfect complement to Torta Caprese’s rich and chocolatey flavor. Top the cake with a dollop of whipped cream, or serve it on the side.

With fresh berries: Fresh berries like raspberries or strawberries not only add a pop of color but also a bright and fruity flavor to the cake. Scatter them over the top of the cake, or serve them on the side.

Dust with powdered sugar: The powdered sugar gives Torta Caprese an elegant and festive look. Dust over the top of the cake before serving.

With vanilla ice cream: Want to be sure you have an authentic Torta Caprese recipe? Serve it with a ball of vanilla ice cream. Hey, if restaurants in Capri are doing it, why not you, right?

Torta Caprese Variations

The traditional Torta Caprese is delicious already. But if you feel like it, there are many ways to modify it and create new flavor combinations. Here are a few ideas.

Add orange or lemon zest: Adding citrus zest to the batter gives Torta Caprese a fresh, zesty flavor that pairs well with the chocolate. Grate the zest of one orange or lemon and stir it into the batter before baking.

Make a white chocolate version: If you prefer white chocolate instead of dark, you can make a white chocolate Torta Caprese! Change up the dark chocolate for white, and follow the same procedure. That’s definitely a sight to be seen!

Add a shot of espresso: For an extra kick of flavor, add a shot of espresso to the batter. 

Keto: Hey, it’s already gluten-free, and it has almonds. Why not make a keto version of this cake? Just replace the sugar with a keto-friendly sweetener which you can see in this list and you’re good to go!

How to Store Torta Caprese

Since this Caprese cake is very indulgent, you may not want to finish the whole thing at once. That’s especially if you’re the only one eating! So what you can do for storage is to cover the remaining cake with plastic wrap to keep it fresh for an additional 3 to 5 days.

You can also freeze the cake. Cut it up into slices, then wrap and freeze each piece for better storage. It will last up to 3 months, but don’t forget it!

If you want to eat it once again, thaw the cake at room temperature for about an hour before serving.

Final Thoughts

Torta Caprese is a classic Italian dessert that will please any chocolate lover. While it’s delicious already in its original form, you can also serve it with whipped cream or other things to make it even more perfect. We encourage you to experience and enjoy this Italian chocolate dessert today!

Want to make a surefire delicious Torta Caprese?

Did this blog post inspire you to make your own Italian flourless chocolate cake? If you’re looking for a
Torta Caprese recipe that you will surely enjoy and succeed at making, we’ve got it here at The Bailiwick Academy.

Check out Chef Joey Prats’ Torta Caprese class!

For this course, you can be sure that you’ll get an authentic Torta Caprese recipe. Chef Joey wanted to remain true to the original Italian formula, so he had an associate fly in three cakes from three different Italian cities. And after 4 weeks of research, he had a recipe ready to roll out!

This variation is a leveled-up one that comes with a layer of dark chocolate ganache and strawberries. And while it’s definitely next level, Chef Joey made sure that you’ll have an easy and no-frills experience in preparing the recipe. 

So if you’re looking to add another chocolate cake recipe to your offerings, or simply to your baking repertoire, why not this one? Enjoy the moist, chocolatey, and delightfully nutty cake today! Sign up at The Bailiwick Academy now!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post What is Torta Caprese? appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Oh wait… you’ve completely forgotten about Halloween?

Well, we can’t blame you! After all, Christmas IS a happier occasion to think about. Plus, you won’t hear any Halloween songs being played in malls or wherever you go.

But while we Filipinos don’t exactly do apple bobbing or carving faces on pumpkins, a lot of us still do Halloween traditions. For example, in a lot of malls, villages, and condominiums, kids are encouraged to dress up in their favorite costumes and go trick-or-treating.

Adults aren’t left out of the fun either, as for instance, local promoter PULP Live World is hosting a Halloween party featuring Korean acts CL and Epik High this coming October (you might be interested if you’re into Korean historical dramas or other Korean stuff!).

So you can be sure that various parties will be held for the occasion, whether in public or at homes. You might find yourself suddenly having to host one as your kids’ or your families’ request – or ever just because you want to.

And when you hold parties, you can be sure that you’re going to need food! 

No idea what to serve to satisfy tummies while keeping in the Halloween spirit? Well, we got you! Keep on reading as we give you some delicious ideas you can do all from the comfort of your home!

Why are we talking about Halloween so early?

Now you might be thinking that Halloween is too far for us to be talking about Halloween-themed homemade food. But the truth is, while Halloween is still more than a month away, it’s not too early to be thinking about it at all!

Why?

Well, for one thing, if you ARE going to have a Halloween party, you don’t want to be planning too late. Otherwise, you might end up with a less-than-ideal menu. 

Plus, if you’re running a food business, it would be good to get the word out that you’re ready for Halloween-themed food. That way, you’ll be top of mind when people think of where to get food for their parties!

Wait… what’s Halloween anyway?

Well, according to History.com, the concept of Halloween originated from the ancient Celtics. Every end of October, a cold and dark winter would occur, and for the Celts, they considered that period as the beginning of a new year.

They also believed that the boundary between the living and the dead would blur during this time, meaning that ghosts would roam the earth, damage crops, and generally cause trouble.

So why wear costumes during Halloween?

Since ghosts might also be vengeful spirits, people started to wear costumes to hide their identities and blend among the wandering spirits. That way, in case they had enemies who were ghosts, they could protect themselves. Thus started the tradition of costume wearing.

People in costumes eventually started to present themselves as representatives of those vengeful spirits. That’s why the phrase “trick or treat” came to be. Basically, if you didn’t give the spirit representatives a “treat” to placate the vengeful spirits, you would get mischief in exchange.

Over time, these traditions would become the elements that would consist of Halloween celebrations, albeit taken less seriously and in a more fun way – and not necessarily meant to be scary, either.

Okay, now on to the food! In no particular order, here come the homemade food ideas!

Halloween homemade food ideas: Finger foods

When we say finger foods, we don’t mean literal fingers! Finger foods are those literally eaten from out of your own hands. The term is just a fancy term for snacks, but we figured it’s more appropriate for the season.

These snacks can either be sweet or savory – anything to tide the eater over while waiting for the main course.

Halloween snack mix

The usual favorite snacks of people can be popcorn, pretzels, candy corn… or if you want a healthy twist, why not try making your homemade granola? Check out Chef Joey Prats’ Fruit and Nut Granola class – it’s perfect!

Broas

Another term for broas is “ladyfingers.” Appropriate for Halloween, wouldn’t you agree?

Just style around them to make them look like “fingers” or give people the idea that they can be a zombie for the night and eat human flesh.

And speaking of broas, you can find out the recipe for making really delicious ones when you enroll in Chef Jimbo’s Pinoy Pasalubong class.

Cheese dip and chips

With cheese dip and chips, you don’t really need to overthink this. Maybe place the cheese dip in an orange or a black bowl, get some dark-colored chips, and poof! It fits the Halloween theme!

And for the best cheese you can ever taste, try our Quattro Formaggi Spread class by Chefs Miguel and Angel Prats!

Halloween homemade food ideas: Main courses

Of course for parties, people won’t necessarily get satisfied with just snacks! You’re going to need to serve them some actual food. Here are a few ideas:

Spaghetti with meatballs

Make this classic pasta favorite spooky by making spaghetti and eyeballs instead! How do you make eyeballs? Just get cheese and olives and stick them to the meatballs and you’re done!

For one of the best spaghetti and meatballs recipes you can ever taste, enroll in our Pasta Master Class with Chef Joey Prats!

Barbecue baby back ribs

This gets a special mention because Chef Joey Prats called it “You have Died and Gone to Heaven Barbecue Baby Back Ribs.”

Get it? Halloween, died, Heaven…

Pretty appropriate for the occasion, agree? Enroll in this class and get to make the most scrumptious fall-off-the-bone oven-baked barbecue baby back ribs meal made extra special with a delicious, homemade dry rub and a luxuriously thick Kansas City-style barbecue sauce.

Halloween homemade pizza

How do you make pizza spooky? It’s simple! Just decorate your pizza top with as much spookiness as possible. Just like the image, you can make a spider web pizza.

Another possibility is to shape your cheese into ghosts – either way, you get the perfect Halloween pizza.

And if you want a good Halloween homemade food idea, keto pizza is one of them! Learn how to make one in our Keto Italian Bakes class by Ms. Chiqui Dingcong!

Halloween homemade food ideas: Desserts

No meal is complete without dessert! Check out some of these Halloween homemade food ideas for sweet endings!

Floral-themed desserts

Flowers are appropriate for weddings and other special occasions, but you can make them fit into Halloween too. After all, we also bring flowers to graves.

Instead of making colorful floral desserts, why not make monochromatic flowers like black or white and make them toppings on cupcakes or for the actual edible flowers?

For floral cupcakes, check out our Flowers in Full Bloom by Chef Richelle Libunao. And for edible flowers, check out our Art of Edible Flowers class by Chef Marc Kevin Reyes!

Halloween cupcakes with icing

Halloween cupcakes are cute, nice, and well, easy to get in theme. Plus, no one doesn’t like cupcakes, right?

But if you have no idea how to make Halloween-themed cupcake icing, then enroll in our Colorflow Royal Icing Toppers by Chef Joey Montanez. You’ll be making your own spooky designs in no time!

Halloween cake

Halloween cakes can be decorated in any way and can be in any flavor. But why stop at ordinary when you can make EXTRAORDINARY Halloween cakes?

If you want a cake that’s literally gravity-defying, then enroll in our class with Chef Mayen Orido: Gravity Defying Balancing Toys Cake! Can you imagine making your own cake with floating ghosts, bats, and other Halloween-related elements?

Anyone who sees that cake is guaranteed to be impressed!

Check out more Halloween homemade food inspirations at The Bailiwick Academy!

We hope this blog has helped you get some inspiration for the food you will serve at upcoming Halloween parties. And take note that these ideas are just SOME ideas.

That means you can always come up with more of your own. And do you know the best way to do that?

Enroll in The Bailiwick Academy! We have more than 100 classes for you to choose from, taught by only THE BEST chefs and instructors in the country. Each class is easy to understand and to follow, guaranteed!

So what are you waiting for? Beat the Halloween rush and learn recipes for your Halloween homemade food as soon as possible (and come up with your own, too!). Sign up at The Bailiwick Academy today!

We promise that you will come up with amazing treats – and that the only tricks that will happen only involve making your food taste really great!

See you inside!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Halloween Homemade Food Ideas for 2022! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

If you’ve eaten from delicious restaurants like Poison Donuts, Workshop Bakery, and Scout’s Honor, then congratulations. You have already experienced the genius of one of The Bailiwick Academy’s instructors, Chef Miko Aspiras!

At a very young age, Chef Miko is already living the dream most chefs would want. He has multiple restaurants and awards under his belt and has been featured on multiple websites and magazines, not just locally but also abroad. He is even known for coining the term basque burnt cheesecake!

What more could any chef want?

His accomplishments are certainly very aspirational. But oftentimes, we forget that successful people had to do a boatload of work before getting their breakthrough. 

And that’s why in today’s blog, let’s take a quick, closer look at Chef Miko’s journey, and let’s appreciate all the work he did to get where is today. 

Get ready to be inspired!

Chef Miko Aspiras’ beginnings

Chef Miko told Philippines Tatler that his love for food came at a very early age. For example, when he was five years old, every time he didn’t like the food that was being served to him, he would mix seasonings, herbs, and spices with rice. 

But Chef Miko’s first true baking experience was when he was 11 years old. He assisted his Aunt Annie in making food for her catering business. This particular experience was the start of his walking down his current culinary path.

He then started studying hotel and restaurant management at De La Salle-College of Saint Benilde. What he would do next would be one of the many accomplishments he would have in his more than 10 years of baking.

One of Chef Miko’s first wins

While he was still studying, he joined a cheesecake competition and made it into the finals, even if he didn’t have any culinary or pastry training. As he says in his interview with Harvard Business Review:

“During the elimination round, one chef even said that my entry was not edible. I thought I’d be eliminated but the judges gave me a chance and a spot on the final round because they said my concept was strong and they saw potential in me.”

What he did instead was to keep practicing the recipe, a white chocolate and strawberry fondue cheesecake, over and over. And he won first place!

According to this SBS article, after this, Chef Miko would then gain recognition as the best pastry chef out of 175 students. And as soon as he graduated, he was hired by EDSA Shangri-La as a commis chef.

Solidifying his pastry presence

Even if he already got hired by one of the best hotels in the country and won first place in a competition, Chef Miko Aspiras didn’t let success get to his head. If anything, he wanted to achieve more!

And in fact, he did:

• He was invited by the Pastry Alliance of the Philippines to represent the Philippines in a contest in Hong Kong, where he won the gold medal.  
• He has a total of six golds, three silvers, and two bronzes, both for local and international competitions.
• Chef Miko Aspiras was one of the speakers at the 2016 Madrid Fusion Manila event.

• He has also worked for Maxims Hotel and Fairmont Hotel, where he created unforgettable desserts.
• Chef Miko was featured in Asia’s Forbes 30 under 30, Moneysense’s “Millionaires Under 30”, and recognized as Philippine Tatler’s Best Pastry Chef in 2018.

• He opened Tasteless Food Group with partners. They currently have more than 20 stores and seven concepts (including franchises) across Manila.

• He wrote a book with Chef Aileen Anastacio entitled A Piece of Cake.
• Of course, let’s not forget that he has online classes with us at The Bailiwick Academy involving the basque burnt cheesecake, croquembouche, and fruits!

The move to Australia

In June of 2019, he and his husband JV moved to Australia.

In an interview with Australian Filipina, he shared that the move was an eventuality. Plus, he felt that he had already accomplished all that he could in the Philippines.

And true to his tenacious nature, Chef Miko Aspiras hit the ground running upon arrival. Three days after the move, he scored an interview at the Hilton and became the Executive Pastry Chef at Hilton Sydney!

Sadly, because of the pandemic, they were all let go. But Chef Miko wouldn’t be as influential and as well-known if he let setbacks stop him, right?

That’s why in June 2021, he put up Don’t Doughnuts.

He calls it a similar concept to the Poison donut in the Philippines, but more leaning towards an Australian audience. And it hasn’t been very long, but it’s already earning rave reviews with its flavors!

Chef Miko hasn’t forgotten his Filipino roots either! He is well-known for his love of the country and always highlighting Filipino ingredients like adlai and calamansi. 

He’s doing the same with his donuts! Check out this Choc-nut inspired donut:

And as he shared in an interview with Our Awesome Planet, he even managed to do a project with Select Kuwait, where he created 56 desserts for them.

And on weekends, Chef Miko accepts orders for Basque cheesecakes.

In short… there’s no stopping him anytime soon! We’re proud to have him on our Instructor roster and we can’t wait to see what ideas he comes up with next!

One last Chef Miko Aspiras fact you NEED TO KNOW…

Here’s one last thing you should know about Chef Miko. This thing is probably the most inspiring thing ever about this very talented chef.

You might have missed it.

He revealed it in an interview with Inquirer about being the first Filipino featured in So Good Magazine, what Chef Miko called “the Vogue for pastry chefs.” 

Okay, enough suspense. Here it is:

Before he officially left for Australia with his husband, he has never worked or trained anywhere except in the Philippines. He loved to travel, though. So what he would do during travel was keep his eyes open and pay attention to the various desserts he would see so that he would always have new ideas.

Imagine that!

So if you’re aspiring to be a success like Chef Miko, you don’t need to go anywhere else to become a first-class chef. Just practice what you know, be the best you can be, put yourself out there, and the world will notice you!

And when it comes to skills, all you need to do is enroll in one of our classes at The Bailiwick Academy. All of our classes are from the world’s best bakers and chefs. That means that not only are these recipes tried, tested, and very delicious, but you can also use them to fulfill your dreams of becoming a world-class chef one day.

So what are you waiting for? Learn Chef Miko Aspiras’ delicious dessert recipes (as well as many others) – sign up at The Bailiwick Academy today!

See you inside!

— 

Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Chef Miko Aspiras: The Bailiwick Academy Spotlight appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

You might be wondering about that very important question if one, you’ve been told to start keto by your doctor or your nutritionist, and two, you love eating sweet, sugary cakes.

Sorry to burst your bubble, but the usual cake batter for any cake flavor is not keto.

But here’s good news for you: if there are keto dessert foods, if there are different kinds of keto bread and keto meals, then there’s definitely such a thing as keto cake! And thanks to a lot of keto-friendly ingredients on the market these days, you’ll get plenty of flavors and cake recipes that you can be sure you’ll enjoy on your keto diet.

Let’s take a closer look at keto cakes, shall we?

What is a keto cake?

A keto cake is pretty much a cake. The difference between a keto cake with other cakes is that you don’t use traditional ingredients like flour. What is keto cake made of, you ask? Well, as mentioned above, keto-friendly ingredients such as almond flour, coconut flour, unsweetened chocolate chips, cocoa powder, coconut milk, heavy cream and so much more. 

Most importantly, what makes it keto is that its net carb is low compared to the usual cakes. Carbs are practically zero in any keto meal, and keto cakes are not exempted from that fact. 

Does it have sugar?

The answer is no. Brown or white sugar is not used on keto cakes. Nor do you use sweeteners like honey or maple syrup. Instead, the cake is sweetened with a sugar substitute like powdered sweeteners (Equal Gold or Stevia), or monk fruit. They’re sweet, but they’re sugar-free!

What cakes are keto friendly?

Any cake can be keto-friendly, as long as its ingredients are legit keto-friendly ingredients. It doesn’t matter what flavor it is (i.e. cheesecake, avocado) or how many cake layers it has! Remember, there are ingredients that can never be keto-friendly, like bananas. So before you eat any supposed keto cake, remember to research! You can also ask your nutritionist or doctors for a complete list of ingredients that fit your new diet.

Does it taste good?

If you’ve ever tasted anything keto before, we’d be willing to bet that you weren’t happy with it. For example, one bite might have left you wondering why do keto desserts taste so bad? Or why is my keto cake grainy? Or even just why don’t they taste good? If you check out this Reddit thread, you’d find others like you who are wondering the same thing and are looking for keto desserts that actually taste good.

Well, according to Keto.Global, most keto desserts don’t taste good because of the lack of ingredients, like sugar and flour. This particular lack, plus a change of ingredients (because you’re using keto substitutes, right?) may cause desserts to have a distinct flavor, texture, and look that aren’t necessarily appetizing. And some ingredients also have a more chemical taste or a bad aftertaste.

To fix this, what you do is basically to find the right balance of substitute and ingredients. It’s that simple. You might have to do a lot of experimenting but you’ll eventually find the right balance. Or you’ll have to try out a lot of keto stores. Once you find the store or bakery with the desserts you like, just keep buying there. Problem solved!

Is keto cake healthy?

If you’re a cake fanatic, you might be wondering, “How much keto cake can I eat?” Is there an amount where you can be considered to have eaten too much keto cake? 

Well, like we mentioned in previous blog posts about keto food, we’re not doctors or nutritionists. And the keto diet definitely has some unpleasant side effects. But we do know that because of the little to no sugar content of keto cakes, it’s definitely helpful for controlling your blood sugar content while still tasting something sweet.

And as for the amount of cake you can eat, the only thing we have to say about it is that too much of a good thing can be bad. Remember, you’re going on a keto diet to help you lose weight. But if you still eat too much food, you may be preventing your own weight or fat loss.

In short, we recommend you keep eating keto cakes as a treat. And again, consult your doctor or nutritionist!

Can you make a keto cake?

Now you might be wondering if you can just make your own cake instead of having to Google “is there a keto bakery near me.”

Well, the answer to that is yes, you can – with The Bailiwick Academy! 

We’ve just recently released new classes by Ms. Chiqui Ortiz Dingcong, and they’re all about making keto cakes!

Keto carrot cake

Carrot cake is one of those classics with plenty of different cake recipes. With Ms. Chiqui’s keto carrot cake class, you can enjoy the classic and stay on your diet! It’s low-carb, sugar-free, and has moist crumbs and delicious cream cheese frosting.

Keto red velvet cake

Here’s another favorite (and low carb) cake with cream cheese! And rest assured that with the recipe you’re going to learn, you’ll produce a moist, fluffy keto red velvet cake with the perfect balance of sweet and tangy!

Keto chocolate cake

Who doesn’t love chocolate cake? Whether you’re having a slice as a snack or you’re getting a whole one as your birthday cake, chocolate cake is always welcome. And when you enroll in the keto chocolate cake class, you’ll be able to produce one that’s moist, fudgy, luscious, and stick-to-your-teeth delicious! And yes, it’s low carb and free of regular like the two cakes.

With these recipes, we promise you won’t be Googling “why do keto desserts taste so bad” – guaranteed!

But why not learn all recipes for these low carb cakes?

Each class mentioned above costs Php1295. So if you multiply that by three, you get a total of Php3885. 

But because The Bailiwick Academy is behind you in turning your passion into profit, we packaged each keto cake recipe in one class! Check out our Keto Cakes class!

That’s right: Learn not one, not two, but all three guilt-free keto recipes by Ms. Chiqui. Not only will you say goodbye to the days of dry and tasteless sugar-free cakes, but you’ll also be able to cater to a brand new market of people looking for keto desserts, like these people in Singapore!

And we can tell you right now, you’ll be able to sell these cakes at premium prices.

Speaking of prices, you won’t get this class at Php3885. Instead, you’ll get it at a very discounted rate of only Php2995, AND you’ll also get a bonus recipe for Keto Condensed Milk! What a deal!

If you’re starting keto for the first time ever or just discovering keto, what better way to start than by learning and indulging in these keto cake recipes, right? You’ll be off to one sweet (but sugar-free!), delicious beginning!

What are you waiting for? Enroll in The Bailiwick Academy today!

The post Is Cake Keto? [and Other Keto Cake Questions 2022] appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.