Well, I can totally relate! I can’t count the number of times I’ve had customers call me, disappointed about how their ordered baked goods arrived. It’s definitely not a pleasant experience, just like how one Bailiwicker showed in the TBA Student Lounge.

She ended up having to create another cake just to make the customer happy—at her expense, even if it wasn’t her fault. This is what we all want to avoid, agree?

If you’re looking for solutions on how to transport baked goods without them arriving disassembled in disarray, especially during this holiday season, keep reading. I’ll talk about tips for transporting desserts. 

Ready to start? Let’s get to it!

*Note: This was originally written last December 12, 2020. It has been updated today, October 3, 2023.

How To Transport Your Baked Goods Safely: Things To Remember

For your baked goods, reaching their destination securely and intact means you’ll have to ensure the following:

Pick the Right Boxes or Containers

Whether you’re transporting banana bread or bundt cakes, picking the right treat box or container is very important. Use strong boxes or containers that are made for carrying food. This stops the food from moving around and ensures food safety. 

Also, use wax or parchment paper to stop food from sticking and soft materials like bubble wrap to protect the fragile ones.

One more tip: don’t assume that a solution for one type of food will serve for other types. After all, how to transport freshly baked bread might differ from cakes with buttercream frosting, which likely require more care. Research what you should do to ensure transportation success.

If you’re looking for boxes, containers, wax papers, etc., check out the TBA Shop!

Consider Delivery Times

If your customer ordered something that, say, required you to do plenty of cake decorating, you want to make sure they get the order as soon as possible to prevent any damage that might happen. Therefore, especially in the Philippines, it’s probably best to have it delivered when it’s not traffic. That way, your cake will be in your client’s hands quicker—and you’ll have less stress to think about!

The temperature is also important when it comes to delivery times. For instance, some foods like chocolate can melt, and foods with cream can go bad if they get too warm. Again, that means the food should arrive at your client’s location as quickly as possible, which means delivering it at unusual hours if possible.

However, if it’s not, don’t forget to provide bags or coolers that can keep the food cool and, if needed, use ice packs to keep everything at the right temperature while the item is being delivered.

Place Foods Carefully in the Box or Container

When you transport desserts, keep in mind that how you place the food is important. Put the heavier ones at the bottom and the lighter, fragile ones on top. Don’t put too much in one box; leave space between foods so they don’t touch and ruin each other.

When you’re done packing, make sure your treat boxes or storage containers are closed tightly so nothing spills or gets dirty. Secure them with straps, mats, or even plastic wrap to keep everything in place.

That’s how to safely ship baked goods!

Take A Picture Of Your Item Before Having It Delivered

The best way to show to your client that you took extra care with transporting your baked goods is to take photos or even videos. That way, you have proof and a way to protect yourself in case you do run into a difficult client.

Do One Last Check

Before doing the final step of transporting baked goods, check everything one more time. Ensure all the food is packed tightly and you have the correct contact details. Let your customers know when you will arrive as well so they can be ready to get their orders.

How To Transport Your Baked Goods Safely: Have Customers Pick Up Their Order

Honestly, based on experience, getting your customer to come over and pick up their order is the best way for transporting baked goods. Why?

When customers pick up their orders, several potential problems are eliminated:

• Transit Damage: The risk of damaged or squished baked goods during delivery is removed. Customers can ensure that the products are handled to their own satisfaction during transport.
• Loss of Freshness: Without the potential delays of delivery routes, goods can be enjoyed at their freshest soon after they come out of the oven. Customers can also come with their own precautions when it comes to temperature-sensitive baked goods.
• Additional Costs: If customers pick up their orders, you’ll likely see fewer protests for delivery fees.
• Responsibility: Any potential mishaps during transportation, once the goods have been handed over, are no longer your responsibility. Just provide them with precautions and even the best roads to take on the way to you, and you don’t have to think about them afterwards. 

So, encouraging customer pickups, when feasible, can be a win-win for both you and your customer in terms of product quality, cost, and overall experience. But what if your customer really can’t come over, and they’ll have to have your item delivered to them?

How To Transport Your Baked Goods Safely: Delivery Options

Thankfully, in the Philippines, there are plenty of ways for you to get your order to your clients. However, not all of them will ensure that your baked goods will arrive intact! 

Let’s take a look at each one.

Bicycle

Getting your item delivered via bicycle means that your delivery fee will likely be cheaper. After all, a bike requires no fuel to run. Cyclists can also access paths or roads where cars will not necessarily fit, meaning there’s a possibility that your order will arrive sooner.

However, one thing to note is that bikes cannot necessarily go far. Bike deliveries are also affected by the weather. If it’s raining hard, bikers will likely stop and wait for the weather to improve. 

Also, bikers can’t carry a lot. And because bikes can hit bumps, you need to pack your items really well so they don’t get damaged. 

In short, if you want to make sure you don’t end up like this meme of Wadough’s:

Do not get bike deliveries for transporting cupcakes or other items that can be damaged due to movement.

Motorcycle

This delivery method is super popular—we’ve got many apps just for it. What’s good and bad about it? 

Well, let’s look at the good first. Like bicycles, motorcycles can move quickly through traffic and tight spots, so deliveries arrive quicker. However, motorcycles or scooters can travel further than bikes. 

Motorcycle deliveries are also affordable, making it great for small businesses. Plus, because it’s app-based, you can see where your delivery is.

Of course, motorcycles are not the sturdiest way to move things. They’re great if you’re thinking of how to transport freshly baked bread. But for delicate stuff like cakes (even if they’re in cake boxes) and pies, not so much.

Popular pie maker Hey Pie has even cautioned people from booking delivery of their orders via motorcycles:

In short, if you’re going to go with a motorcycle, consider the nature of your baked goods and prioritize their safety. After all, a happy customer is one who receives their order in perfect shape.

Car

Using a car to transport your baked goods is a top choice. Cars can cover longer distances than bicycles or scooters, allowing you to deliver more substantial and numerous orders simultaneously. Weather, like mild or moderate rain, doesn’t affect car deliveries much, making it a reliable option in unpredictable conditions. 

Plus, cars provide the sturdiest and safest method for fragile items like cakes in cake containers.

However, there’s a catch. Car deliveries are generally more expensive and can be slowed down by traffic, leading to potential delays. So, while it offers many benefits, it’s essential to consider the costs and potential time factors.

Which one should you book?

You have to decide: save money or make sure your goods arrive perfectly? Maybe spend more for better service?

It’s up to you. Everyone’s products and needs are different. Knowing what’s special about your baked goods will help you choose the best delivery way.

Conclusion

Considering how to transport your baked goods safely can be tricky, especially during busy months. You can use bikes, motorcycles, or cars, but each has its own good and bad sides. Sometimes, having your customer come and pick up their order is the best way. 

No matter what you choose, always make sure your baked goods are packed safely. This will keep your customers happy and coming back for more. Good luck with all your deliveries this season!

And of course, for the best baked goods you can give to your clients, sign up at The Bailiwick Academy! See you in one of our classes!

— 

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

The post How To Transport Your Baked Goods Safely appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Keep reading for tips from The Bailiwick Academy to throw holiday parties that will be fun and unforgettable for family and friends!

How To Throw A Great Holiday Party: Come Up With A Guest List

Begin by taking a moment to list out your potential guests. If you’re considering hosting at home, remember to assess the capacity of your space—you might have to cut some people out if your home will not be comfortable for them. And even if you opt for an external venue, ensure it can accommodate your guest list comfortably.

How To Throw A Great Holiday Party: Set A Date

Whether you plan to throw a party ahead of time for the holidays or one set exactly during the holiday season, you need to remember a very important thing. You need to make sure the people you want to party with you are available!

And thankfully, we’re now in the digital age. So instead of having to contact people one by one via text or snail mail, just make a paperless post on Facebook. You can make a group chat or an event invite, then find out when most of the people are available.

How To Throw A Great Holiday Party: Choose A Theme

Sure, you might be throwing a gathering as an equivalent of a Christmas party, but that doesn’t mean it has to be strictly Christmas-themed. You don’t need to have a candy cane hanging on your door, serve hot chocolate, or have Christmas holiday bestselling food. Just set a theme that your guests will enjoy.

For example, if you are, indeed, having family over, then they might actually like a traditional Christmas-themed party. But if you’re just having friends over, they might enjoy deviating from the norm, like having a movie marathon and dressing up in outfits you like. Since it’s your party, after all, you can dictate what party idea you want to happen.

How To Throw A Great Holiday Party: Determine Your Budget

How to throw the best holiday party, you ask? Well, part of it is determining your budget. After all, it wouldn’t be a nice party if you did a lot of party planning but didn’t have the funds to carry out your vision, right? And thankfully, the best parties aren’t always the ones that are the most expensive!

Start by assessing what kind of party you want to have and then set a clear budget. Use a spreadsheet to keep track, and make sure to list everything. That way, you can avoid unnecessary expenses and, simultaneously, know if you have emergency money for unforeseen happenings.

How To Throw A Great Holiday Party: Make A List Of Things To Do

One thing you want to avoid during holiday party planning is to feel overwhelmed. That can actually happen, especially if you’re the only one doing all the work. To keep things manageable, create a to-do list and check off tasks as you complete them—yes, even trivial ones, such as if you already have enough garbage bags and trash cans.

Not only will you feel more accomplished when you cross an item off, you’ll also know where you currently stand regarding preparations.

How To Throw A Great Holiday Party: Get Help

While it’s your party, the guests you plan to have over would actually be eager to lend a hand, believe it or not. Struggling to find a particular supplier? Reach out to friends or family for recommendations. 

Their assistance not only lightens your load but also makes them feel more invested in the celebration’s success. And when they’re involved, they’re rooting for a fantastic party just as much as you are.

How To Throw A Great Holiday Party: Prepare Some Activities

Any typical Filipino Christmas party involves a lot of eating… But after that, what happens? Do you just let people mingle? What if people want to play games or do something in general?

Well, don’t be caught with your pants down—include activities in your to-do list! For example, rent a karaoke machine so that your guest can belt out their latest tunes or prepare some standard party games. Even before the day of your event, you can make people prepare White Elephant gifts for a fun time during the actual party.

How To Throw A Great Holiday Party: Serve Good Food

Food is important in any celebration. Think about what your guests might like. It doesn’t have to be fancy; sometimes, simple and yummy food is the best. 

Of course, just make sure that when guests arrive, they get offered some food right away. You can make finger foods or just prepare chips to tide them over until the main course.

Just make sure there’s enough for everyone and that it’s made with care, and you’ll have happy guests!

Oh, and of course, cooking ahead of time is the key. Doing so means you can hang out with your guests more instead of staying in the kitchen. Look for easy recipes for faster preparation.

Speaking Of Serving Good Food…

Thinking of what you should cook ahead, whether you’re throwing a lunch or dinner party? Well, here’s an idea for you: Chef Anthony Ang’s Perfect Party Food Trays class!

Enroll in this class and you’ll get to make these Pinoy party food favorites:

• Egg Drop Soup: a light broth with delicate strands of egg for a perfect starter.
• Lengua with Creamy Mashed Potatoes and Seared French Beans: a mouth-watering combination of succulent Lengua paired with creamy mashed potatoes and crunchy French beans
• Chicken Cordon Bleu: tender chicken breast filled with ham and cheese, fried to a golden perfection, and drizzled with a luxurious Special Cheese Sauce
• Garlic Scampi Pasta: spaghetti perfectly cooked al dente, tossed in a fragrant garlic sauce, and topped with juicy shrimp

Each dish has been crafted to ensure a gastronomic journey that will keep guests talking for future seasons. With offerings like these, it’s practically guaranteed that your holiday menu will be a hit with your visitors!

And if you’re in the catering business or even considering venturing into it, this class is perfect for jumpstarting your career!

So what are you waiting for? Sign up at The Bailiwick Academy, enroll in Chef Anthony’s class, and elevate your culinary skills to dazzle your guests at your party!

How To Throw A Great Holiday Party: Enjoy Your Party!

Once guest arrival has commenced, it means your party has started. Dive right into the moment! While it’s essential to ensure everything runs smoothly, don’t be anchored to the kitchen or get lost in party logistics. Instead, immerse yourself in the laughter, the conversations, and the shared memories. After all, it’s your celebration too! 

Engage with your guests, dance to the music, savor the food, and most importantly, let yourself be in the heart of the revelry. The best hosts not only create wonderful experiences for their guests but also partake in the merriment themselves.

Conclusion

We hope this party planning guide has helped you solidify your vision for your event. One last thing to keep in mind is that there’s no such thing as a perfect holiday party. Things can go wrong, guests won’t arrive at the last minute, and so on.

But isn’t what truly matters the joy, laughter, and memories you create with your loved ones? Celebrations are about connection, not perfection. Embrace the imperfections, stay adaptable, and most importantly, just enjoy!

— 

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

The post How To Throw A Great Holiday Party appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

That means to achieve a successful bake, you’re going to have to follow the recipe to a T (it’s one of the basic rules of baking!). And for you to do that, you need to understand certain baking terms. 

Feeling scared yet? Not to worry; that’s what this guide is for! Keep reading so you can say goodbye to confusing terms and hello to yummy outcomes!

Common Baking Terms – A

• Aerate: The act of incorporating air into your ingredients baking during the production process to increase volume. An example is the act of sifting flour.
• Aged egg whites: This is the process of separating egg whites from the egg yolks. You’ll then store the whites in a loosely covered container for 1-2 days. This process is normally used for baking French macarons. 
• Autolyse: This is the process of mixing flour and water and allowing it to rest. This will help gluten development and makes dough easier to handle.

Common Baking Terms – B

• Bain-marie: A method of cooking delicate items such as custards that involves giving them a hot water bath. This is done to cook the items indirectly.
• Bake: To cook food by surrounding it with dry heat in an oven.
• Beat: The act of mixing ingredients together with a circular up-and-down motion using a spoon, whisk, or mixer with a paddle attachment. This is to incorporate air into the mixture.
• Blend: Mixing two or more ingredients to produce one product.
• Blind baking: This is the process of pre-baking a pie crust or other pastry without the filling. This technique is used when you have a filling that needs little to no cooking.
• Bloom: When referring to yeast, it’s the process of mixing yeast with warm water and sugar to activate it. When referring to chocolate, it’s a grayish coating that can appear on the surface. It can also be used to refer to the process of soaking gelatine in water for a few minutes.
• Brulee: Any food that is sprinkled with sugar and then baked or torched to caramelize the sugar. The result is a sweet and hard crust.

Common Baking Terms – C

• Caramelize: The act of heating sugar to the point where it changes to a brownish color and gets a syrupy consistency.
• Choux pastry: A light pastry dough used in many pastries. Its only ingredients are butter, water, flour, and eggs. You can find this in Chef Jimbo de Panadero’s Making the Perfect Cream Puffs and Eclairs class as well as in Chef Ely Salar’s store.
• Cream or Creaming: To beat ingredients (usually sugar and a form of fat, like butter) until you get a smooth, fluffy, and aerated mixture.
• Crumb: This refers to the internal texture of baked goods.
• Curdling: This is the process of separating a food mixture into its component parts. It is usually achieved by adding a catalyst like yeast. This is very popular in cheese-making.
• Cut In: Incorporating butter into flour using a cutting motion until the consistency is small and granular, resembling sand particles. This is done by two knives used in scissors-like fashion or via a pastry blender. Common for making pastries.

Common Baking Terms – D

• Double Boiler: Refers to using two pans of the same size placed on top of one another with water inside the bottom pan. In baking, this is commonly used in melting chocolate. However, this is a cooking technique for steaming dumplings.
• Dough: A mixture of ingredients like flour, water, and yeast that is used for baking breads, pastries, and other food.
• Drizzle: The act of pouring a thin stream of any kind of liquid into food. Ever heard of drizzling chocolate? That’s what this means.
• Dust or Dusting: Lightly sprinkling or coating the surface of a food or work surface with a dry substance like flour, sugar, or cocoa.

Common Baking Terms – E

• Egg wash: Refers to beaten eggs that are sometimes mixed with another liquid. You then brushed it onto food to give it gloss and color when baked.
• Emulsion/Emulsify: The process of combining oil and water. These two liquids don’t mix well naturally, which is why there’s a need for an emulsifier.
• Extract: A concentrated form of food flavoring, such as vanilla extract.

Common Baking Terms – F

• Ferment or Fermentation: Fermentation is the chemical change happening in food during the baking process. The yeast consumes sugars and releases carbon dioxide, causing the dough to rise.
• Fold or Fold-in: To gently integrate ingredients such as whipped cream or beaten egg whites into another mixture without causing loss of air.
• Frosting: A sweet, creamy glaze made of sugar with a liquid, such as water or milk, with ingredients like butter, egg whites, cream cheese, or flavorings and used to cover or decorate baked goods. Also known as “icing.”

Common Baking Terms – G

• Glaze: To coat food with a shiny liquid, icing, or a jelly before or after the food is cooked. It is applied via brushing or drizzling.
• Gluten: A protein found in wheat that gives strength and elasticity to bread and other baked goods.
• Grease: To rub fat on the surface of a pan or dish to prevent any food from sticking to it.

Common Baking Terms – H

• Hydrate: Adding liquid to a dry ingredient.
• Harden: Not the basketball player! It means chilling a mixture until it solidifies.

Common Baking Terms – I

• Icing: Icing is a term used both for the action of covering a cake and for the covering itself (cake icing). It is also called or known as frosting.
• Incorporate: To mix one ingredient into another until everything is evenly distributed.
• Infuse: Steeping an ingredient in a hot liquid to extract its flavor.

Common Baking Terms – J

• Jelly Roll: A thin sheet of sponge cake spread with jelly or other fillings. It is then rolled up.

Common Baking Terms – K

• Knead or Kneading: Kneading is the process of working dough with the heels of one’s hands using a pressing and folding motion. You do this until the dough becomes elastic and smooth.
• Knock Back: The process of ‘punching down’ the dough after it has risen. This will remove any air bubbles and reduce the dough’s volume.

Since we’re on the letter K, I think it’s appropriate to talk about the kitchen. Specifically, the top 10 kitchen tools you must have as a novice baker. When starting out, you might not have all the equipment you’ll need to crush your first-ever recipe.

But that’s why this guide is here! Avoid “guesstimates” and make your journey into baking an enjoyable one. Download this free guide today!

Now, back to the common terms in baking!

Common Baking Terms – L

• Laminate: To layer pastry with butter to create flaky layers such as for croissants. You can experience this in our Laminated Dough class.
• Leaven: The process of adding a substance to bread dough (and other baked goods) which enables the dough to rise. The substance can be yeast, baking powder, baking soda, or even air.
• Line: To “line your pan” means placing parchment or greaseproof paper on your pan to prevent any sticking.
• Lukewarm: Typically around body temperature (98.6°F / 37°C), used often in baking for liquids that are added to yeast.

Common Baking Terms – M

• Marzipan: This refers to a sweet paste made of ground almonds and sugar. It is often used for cake decorations.
• Mise en place: A French term for getting all your ingredients measured, cut, peeled, sliced, grated, and so on, before you start cooking. This is one of Chef Joey Prats’ favorite concepts to teach.
• Mix: Combining ingredients together using a spoon, spatula, or electric mixer.

Common Baking Terms – N

• No-knead: Refers to dough that is mixed but not kneaded. The gluten is developed through the long, slow rise instead.
• Nut meal: Finely ground nuts. One example is almond meal.

Common Baking Terms – O

• Overmix: This refers to mixing batter or dough more than what is needed in a recipe. This can result in a tough product due to the development of gluten.
• Oven spring: The rapid rise of yeast goods in the oven due to the production and expansion of trapped gasses that is caused by the oven’s heat.

Common Baking Terms – P

• Pasteurized egg whites: The process of pasteurization—sterilization via heat— to kill any bacteria that causes foodborne illnesses. They’re not the easiest to whip but can still be achieved by adding cream of tartar or some lemon juice.
• Piping: This isn’t related to plumbing. This refers to a decorating technique achieved using a decorating bag and using various metal decorating tips. One class where you can experience it in The Bailiwick Academy is the Flowers in Full Bloom class.
• Preheat: A cooking process by setting the oven to the desired temperature before placing the food item inside. This process is especially crucial when you’re working with food with yeast, baking powder and baking soda so that you get the proper rise.
• Proof/Proofing/Prove: This is the final dough-rise step before you bake. Proofing dough involves covering and placing the dough in a cool, dry place—and sometimes, refrigeration—allowing the yeast enough time to interact with the flour to produce CO2 to let the dough rise. This term can also refer to the viability of the yeast by dissolving it in water and mixing sugar in it.
• Punch down: This refers to the release of gasses formed by yeast during the rising process.

Common Baking Terms – Q

• Quenelle: An egg-like shape formed from cream or similar ingredient, often made using two spoons.
• Quick bread: Breads that are quick to make because they don’t require kneading or yeast. Incidentally, we have a class that’s called Quick Breads where you can experience making these!

Common Baking Terms – R

• Ribbon Stage: The ribbon stage is a term in baking that describes the consistency of a mixture, typically of eggs and sugar, that’s been beaten until it’s pale, thick, and smooth. When the mixture falls from a spoon or whisk, it should form “ribbons” that hold their shape briefly on the surface before sinking back in.
• Rolling Boil: When water in an open saucepan reaches boiling point and all of the liquid is moving with bubbles that are continually rising and breaking on the surface.
• Rest: When you let the dough rest, that means you’re letting it sit undisturbed for a period of time. It can also refer to carry-over cooking, when cooked or baked food is removed from a heat source to let the internal temperature rise and let the food continue cooking.
• Rise: The process of the dough increasing in volume due to the production of gasses by the yeast. This creates a light, airy structure.    
• Roux: A mixture of fat and flour that is used to thicken sauces.

Common Baking Terms – S

• Scald: Heating a liquid to just below the boiling point.
• Sift or Sieve: Process of passing dry and mostly powdery ingredients like flour, cocoa and sugar through a sieve or mesh screen to aerate and remove lumps.
• Simmer: The act of slowly cooking liquid under low heat until it forms bubbles.
• Soft Peaks: Egg whites or cream that have been whipped to the point at which a peak will bend or slump over to one side.
• Starter: A fermented mixture of water and flour that contains a yeast and bacteria culture. Use this to make sourdough bread.
• Stiff Peaks: The opposite of soft peaks—the whipped egg whites or cream will stand completely erect.
• Stir: Using a spoon or ladle to mix liquid ingredients together in either a circular or figure-eight motion.
• Sweet cream: Cream that is not fermented, in contrast to sour cream or crème fraîche.

Common Baking Terms – T

• Temper or Tempering: The process of slowly adding a hot liquid to eggs or other foods to raise their temperature without causing them to get cooked or to curdle. It is also used to refer to heating chocolate to produce a glossy sheen. It allows the sugar crystals to align together to produce a crunchy texture. You can experience tempering in The Art of Chocolate class!
• Trimming: Trimming is the process of cutting off the edges or excess parts of a baked good. This can be done for aesthetic reasons or for practical reasons such as removing an overcooked edge of a cookie. 
• Turn: It is simply to fold the dough over onto itself.

Common Baking Terms – U

• Unsaturated fat: A fat that is liquid at room temperature, such as vegetable oils.
• Unsweetened: A product with no added sugar.

Common Baking Terms – V

• Vanilla: A flavor derived from orchids in the genus Vanilla. It’s one of the most usual baking flavors.
• Volume: The space occupied by an ingredient. It also refers to a measurement method (e.g., 1 cup of flour).

Common Baking Terms – W

• Wash: Coating a food item using egg, water, and milk during the pre-baking process. The term can also apply to glazing or icing the food after the baking process.
• Whip: To aerate liquids and increase the volume using a rotary beater or a whisk.
• Whisk: A kitchen tool made of wire loops that add air as it mixes substances together.
• Whole grain: A term used to refer to anything made with or containing whole, unprocessed grains.

Common Baking Terms – X

• Xanthan gum: A thickener and stabilizer used in many foods, especially gluten-free baked goods. This provides a structure that would otherwise be supplied by gluten. You can see this being used in keto bread.

Common Baking Terms – Y

• Yeast: A type of fungus used in baking that ferments sugars and releases carbon dioxide which causes dough to rise.
• Yolk: The yellow center of an egg. It’s high in fat and protein and used in many baking recipes.

Common Baking Terms – Z

• Zest: Zest is the thin and colored outer skin of a citrus fruit. It is fragrant—due to it being rich in oils—which is why it’s added to baked goods for a rich flavor. You can remove it with a vegetable peeler or a paring knife. 
• Zabaglione: An Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine.

Final Thoughts

Baking can be quite intimidating, especially if it’s your first time. Not only will you have to make sure you’re following the recipe, but you’ll run into terms you might be unfamiliar with like “proofing”, “kneading”, or “autolyse”. But don’t be discouraged: every master baker was once a beginner who didn’t know these terms either. 

All you need to do is keep going and practicing until even these terms—and the whole baking process—become second nature to you. And if you want an avenue for being able to perfect baking via the best classes taught by some of the best instructors in the Philippines, you don’t have to look anywhere else but The Bailiwick Academy. Not only will you become more familiar with these words, but you’ll soon find yourself applying them in real-life baking scenarios!

So if you’re ready to speak the language of baking fluently—in words and in action—sign up at The Bailiwick Academy today. We’re ready to help you on your baking journey and make it into an experience you’ll enjoy…

One where you’ll look back on fondly when you become the baker you’ve always dreamed of becoming!

See you in one of our classes!

— 

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

The post Common Baking Terms You Need To Know 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.

In my years of trying to be a great cook, and in my experience of speaking with different chefs and watching videos of our classes, I’ve picked up quite a few cooking tips and tricks. I’m excited to share them with you!

But to summarize, here they are:

1. Read the recipe.
2. Take notes of your process.
3. Prepare ingredients ahead of time.
4. Have essential kitchen tools on hand.

But I don’t stop there! I’m also going to share with you the best cooking tips for beginners when it comes to actual cooking.

1. Don’t fill up your pan or baking dish.
2. Salt your pasta water.
3. Be careful of high heat.
4. Keep an eye on your dish.
5. Add seasoning as you go along.
6. Vinegar is your friend when it comes to peeling boiled eggs.

Not to worry – I will go into detail about each one.

Best Cooking Tip for Beginners 1: Read the recipe.

For me, this tip doesn’t get the emphasis it needs. But you really should read any recipe for anything you want to make. And don’t just read it like you’re skimming through it. Read the recipe thoroughly, twice, and absorb the steps you need to make the food.

Because you know what happens if you just glance at the recipe and start cooking? Well, from personal experience, I make plenty of mistakes. And the results become one super epic failure.

Also, don’t just read the recipe BEFORE you start cooking. Keep referring to the recipe as you cook, because you might miss out on ingredients or additional instructions.

Oh, and like we said in our post Basic Rules of Baking, make sure to follow the recipe, too! Remember, you’re just starting out. Perfect the recipe first, then make your own version later. 

Which leads to my next tip…

Best Cooking Tip for Beginners 2: Take notes of your process.

So you’ve managed to memorize a recipe like it’s your password or PIN. That’s great! Now your next step is to truly make it your own. That means experimenting on what changes you can make, like using olive oil instead of the usual cooking oil or using a different spice blend from the recipe.

But of course, all of this will be useless if you don’t take notes of what you’ve been doing. Why? Well, let’s say you did use olive oil. How much did you use? Or did the use of olive oil have a positive result or not? 

In short, if you don’t take notes, you won’t have a record of what worked and what didn’t. And the next time you cook the same dish, you might end up wondering what you did before that worked. Or worse, you’ll do the same thing that didn’t work, which might result in wasted time and ingredients.

So… take notes!

Best Cooking Tip for Beginners 3: Prepare ingredients ahead of time.

This is a very basic cooking tip and is still related to Cooking Tip 1. See, number 1 is that important!

Anyway, as you read through the recipe, you should take note of the ingredients and how to prepare them. Which ones need to be chopped, cleaned, diced, or prepared in any way?

This is where the French term “mise en place” comes in. You’ll see that term plenty of times in our classes with Chef Joey Prats. Anyway, it literally means put in place, which means getting your ingredients ready.

Doing your meal prep way before you actually even turn on your stove will help keep you from panicking and rushing through the cooking process. I’m sure you (like me!) have already experienced forgetting to defrost meats for example, which meant delayed cooking times, hungry bellies in the house, and even angry customers. Preparing ingredients ahead of time means you will finish faster, and you’ll be more relaxed during the whole process.

In short, this tip is one of the best cooking tips ever (at least for me!).

Oh, and speaking of ingredients, make sure to buy only fresh ones for better tasting dishes. It’s an investment you won’t regret!

And speaking of investments that you won’t regret…

Best Cooking Tip for Beginners 4: Have essential kitchen tools on hand.

Since we’re talking about the best cooking tips for beginners, you have to make sure you have the best kitchen tools on hand. I’m not saying you should splurge on the most expensive tools. But what I am saying is that you need tools to say, chop or actually cook, right? And if you don’t have them and you already started cooking, my big question is how can you cook properly?

I can’t think of any way that you actually can, to be honest!

So with that in mind, here are some tools you should have:

A sharp knife

You know, for cutting and chopping stuff. And make sure it’s sharp because it’s actually unsafe to cut or chop with a dull knife. You can also use this knife as a peeler if you don’t have one yet.

A chopping board

Some call it a cutting board. But whatever you want to call it, it’s an important companion to your knife. You can place whatever you want to cut on this, and you’re good to go. And to be even safer, place a wet paper towel under your board when you start cutting so that it won’t move around.

Various cooking utensils

Examples of these are wooden utensils like spatulas are spoons. They help prolong the life of your non-stick pans. Others are tongs, whisks, and so on.

Non-stick frying pan and sauce pan

If you have recipes that involve, say, tomato sauce and meat, and you have to cook them separately, you’ll finish faster if you have these two. Besides, recipes that involve a lot of liquid would really require a sauce pan, since a frying pan wouldn’t be deep enough.

Measuring cups and spoons

You need exact measurements for plenty of recipes. And you can’t measure without these!

Can opener

You can open a can using your knife, but it will take more time, and you might ruin your knife. Why risk that? Get a basic can opener.

As long as you have these basic tools, you’ll be able to cook whatever you want. And you can just add as necessary later, so you won’t be overwhelmed by so many tool options.
If you want to add more tools and level up as home chefs or home cooks, you can check out tools from either The TBA Shop or at Buji.

Best cooking tips for beginners when it comes to actual cooking

Of course, I’m not going to end this blog without actually talking about the best cooking tips and tricks for beginners I learned, such as:

Don’t fill up your pan or baking dish.

At first glance, it might seem like your pan has plenty of space to add more food. But if you fill up your pan too much, the heat may not be distributed evenly to your food, which means some parts may become undercooked. Resist the temptation to fill up the pan!

Salt your pasta water.

I found this weird too when I first heard about it, but if celebrity chef Mario Batali says it, it must be true! So don’t be afraid to add salt to your pasta water. The salt will make your pasta taste better, since the noodles will be seasoned from the inside out. It will also help bring out the flavor of your pasta sauce.

And since we’re on the topic of pasta, don’t add pasta to your water immediately. Wait until the water becomes boiling water. That way, you avoid sticky and gummy pasta.

Be careful with high heat.

Unless you’re going to just boil water, never cook anything with super high heat. You might be thinking that you’ll finish faster with higher heat, but you won’t. You might end up with a lot of burned food, though. Just be patient and follow the recipe’s recommendations regarding heat (usually medium or low), and you’ll be just fine.

Keep an eye on your dish.

This is a simple cooking tip, but it’s also very important. If the recipe calls for you to wait for 30 minutes or so for the soup to boil (for example), you might be tempted to leave the kitchen first to do whatever. Don’t! Resist the urge! You might come back to your kitchen with a totally ruined recipe, or worse, a fire. Keep an eye on your cooking!

Add seasoning as you go along.

For recipes that need seasoning, there may be recommended amounts, but I suggest you immediately season according to your preferences. Don’t season when you’re nearly done, as adding seasoning at that point will do nothing. Keep tasting until you get the taste you like! And season from a distance, so that seasoning is distributed evenly.

Vinegar is your friend when it comes to peeling boiled eggs.

Here’s another of those cooking tricks that I didn’t know about until recently. And it’s one of the best cooking tips not only for beginners but generally for people who want to eat boiled eggs like me. If you find peeling eggs hard, I do too! And it’s worse when the eggs end up with various holes and stuck shells. So what you do is add vinegar to the water when making hard-boiled eggs. The vinegar softens the shells, making them easier to peel. And you won’t taste the vinegar, don’t worry.

One last note: the more eggs you boil, the more vinegar you need to use.

Knowledge is great, but the application of these cooking tips is better!

Now that I’ve shared with you some top cooking tips I know, do you know what you should do next?

What else but to start cooking?

You can try re-making your favorite dishes armed with these best cooking tips for beginners and come up with better, more delicious results…

Or, you can take being a home chef to the next level by enrolling in The Bailiwick Academy! We have plenty of cooking classes (around 38, with more to be added in the future). Choose a cooking class that you really like and want to produce, then apply any cooking tip that’s on this list.

And you know the best part? Study any cooking class of ours and you’ll learn even more of the best cooking tips from chefs who know what they’re talking about!

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

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

The post Best Cooking Tips for Beginners! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Think Outside the Box

So, right after you’ve perfected your product, what would be the next step?

Did you say packaging? That is correct! You’ve won.. free tips!

Product packaging is a big factor when it comes to product marketing. The final look of your product can actually make it or break it. Other than the presentation of your food product, the presentation of packaging also needs to be appealing.

But since we’re going to be talking about packaging, let’s discuss some things before the actual packaging.

You don’t just put the food in a container and sell it.

Nope.

Every food entrepreneur should know that there are responsibilities in every business especially when it comes to handling food; from preparation to, you guessed it right, packaging!

Now here at The Bailiwick Academy, aside from holding awesome online classes, we also love sharing knowledge, awareness and business tips whenever we could. Yep, We’re like that.

Mishandling of products especially food products may lead to a botched batch and we absolutely, positively do not want that to happen. As entrepreneurs, we owe our clients the assurance of the quality of our products; from the looks, to the taste, to the safety.

We don’t want to give them appetizing food then give them diarrhea afterwards, right?

Remember, it’s always your business and name on the line.

Alright, so before we go to the actual “packaging” or containers, let’s talk about a few other components first.

Like what?

Product Label

Like I said, before we proceed to the packaging, let’s get to see what’s on it. Labels.

So, you were standing in a grocery store or a shop, staring at a shelf full of products, probably all the same type of product as they are arranged in the same shelf. Same products most likely means same packaging, right? Sardines for example, most of them are in a can and what else do you see other than the cans? Labels.

Other than the brand, which catches your eyes and makes you want to try something new? The colorful labels? Ones that you think are well thought of?

Labels are actually part of your investment, believe it or not. Investing in proper labels gives your products a step-up.

I, for example, have seen a lot of new sellers online since the pandemic. Okay, I check your caption for a bit then I browse the picture of the product with mediocre labels, I scroll down and never look back.

They just lost a potential client.

See, if you believe in your product, you invest on it up to the smallest detail.
I don’t want to see sticker labels that looks like a 3-year-old cut up, or printed with a 1998 printer or something.

Labeling your products properly has very minimal cost, so please exert that extra effort into your labels.

So, what do we want and need to see on that product label?

Layout

Okay, now, let’s admit it, not everyone has very good taste when it comes to being artsy. Either they lack it, or they have too much of it.

As a graphic artist myself, we have certain rules that we follow, but of course, clients always get it their way. So, I’ll give you some tips to make your labels look “pro.”

Design

Big or medium companies hire a graphic artist, but if you’re a starting up, and have basic editing knowledge whether on a desktop computer or mobile app, just DIY and I’ll guide you.

Another option is, if you have a relative or a friend who does graphics, maybe ask them to do it for you in exchange for your products… a lot of your products, since graphic design service doesn’t come cheap, you know.

Don’t overwhelm your small label with too much design which could be stressful to the eyes. You don’t need doodles here and there to make your products attractive.

Keep it simple. Less is more.

Color

Keep it low key, we don’t want colors flying around. Unless you’re selling unicorn dust or something. Maybe keep it to a max of 3 colors. If you want to exceed that, at least stick to a color palette which contrast each other.

Stick to the color theme of your logo or pick a color that will contrast or compliment it.

If you have no idea on what good color contrasts are, look at NBA players’ uniforms for reference or Google it.

Text and Font

Don’t confuse the client, keep it on a minimum. Clients don’t need TMI or too much information. We have to get straight to the point. Put in the brand, a tagline if you have one and the name of the product and its variant. No need for quotes or verses.

Same goes with font or typeface. Don’t overwhelm your clients with 5 different types of fonts. Maybe a max of 3 would do it, and don’t forget to try to stick to your logo’s theme.

Oh, and for heaven’s sake don’t use Comic Sans.

Output

So, after you’re done with the design and layout, you have to put your label somewhere, some bigger companies or people with bigger capitals have their design printed directly on the packaging. Either a box or a sealable packet of sorts.

Not for us small starters as the MOQ or Minimum Order Quantity for this service is by the thousands.

We will have to do with stickers for now.

You can have yours printed and cut, which they call “print and cut” service, obviously, so you can just grab a sticker and stick it on your packaging. Good thing about this is that you have your labels pre-cut on your own specification and whatever shape you want, called die-cut.

You would want to avail of this service if your product is to be refrigerated as they have waterproof variants, which won’t lose its adhesive and won’t fade when it gets wet. These should cost you around 1 to 5 pesos each depending on the size.

If, on the other hand you’d want to try to DIY or do-it-yourself, best bet is to do this for dry goods, as inks on regular printers tend to blot if they get wet.

Use inkjet compatible glossy stickers as they look better and printers can print on glossy mediums better and sharper than paper quality stickers which absorb the ink and gives you a dull output.

Do not, however, attempt to cut out odd shaped stickers such as oval and round stickers as it will not look impressive (I’m saying that nicely). Stick to straight lines, wherein you can use a ruler to guide you. Squares, rectangles or triangles as you please.

What else?

Manufacturing or Expiration Date

This is mandatory. You have to add this to your label or somewhere in your packaging to avoid food poisoning. Remember, It’s your name on the line.

How do you determine this? For perishable goods or short-life products, you may do a batch-test. Opening each serving with different time periods to observe and test. Though this is not always reliable as different factor varies, you may want to shorten the shelf-life declaration of your goods to avoid unwanted incidents.

If you’re going to enter a bigger market, such as dropping your products to the supermarket or groceries, you may want to have your products shelf-life tested at the laboratory of the DOST – Industrial Technology Development Institute. You may check their rates and services here.

Barcode

Yes, the zebra you see on labels.

This is a requirement only if you are going to enter a bigger market. If you are going global, you may want to register your barcode and product with the GS1 Philippines. You can check their services here.

This is not solely to scan the prices of your products but for inventory purposes as well.

Nutritional Facts

Some stores require this on your label, again, only if you’re entering the big market.

How do you get this? A testing lab or an online calculator would do. Just adding and dividing of raw products and calculating each nutritional value, but let’s not get nerdy here.

Product Quantity

Those little number on the lower right of the label. The quantity of your product in grams or pieces in a particular container.

You can handle weighing that, can’t you? Just get an approximate, nobody cares anyway.

JUST. KIDDING.

Moving on.

The Packaging

But not before a few friendly reminders. Gotcha!

We’ll get there, I promise. A few extra steps won’t hurt. This will actually save your business and product!

Like I said, you don’t just put your product in a container. You have to consider several things.

Such as?

Sterilization and Proper Storage

ALWAYS sterilize your containers before using them. Especially with all sorts of virus roaming around nowadays, you can never be sure.

If you’re using glass containers, you can boil them away.

But I’m thinking that’s not the case.

So, what do we do with plastics and boxes? Well for “microwavable” containers, we can microwave it for a couple of minutes or steam it.

For non-microwavable plastics or boxes, we may use UV-C light sterilizers. Yes, we need to invest on this too.

Remember to sterilize your containers right before you use them, not sterilize then store away.

While your containers are not yet being used, seal them in a clean cabinet or container boxes to avoid creepy crawlies from getting to them. Especially cardboard boxes, roaches and mites loves to live and feed on these.

Food-Grade Plastic

There are several types of plastic people may be using in modern days, 7 specifically, and a few sub-categories under there, but only 5 are advised for food use or are food-grade, some with precautions.

Now we are not in Science class for me to explain each and every one of them, but I will tell you which ones are safe to use.

Each plastic container has a recycle symbol or triangular arrows somewhere (pictured above), most probably at the bottom, with corresponding numbers and acronyms to it. The only food-safe or food-grade containers are those with numbers 1, 2, 4, 5 and 7 with cautions to numbers 1 and 7 for being non-reusable.

If it says 3 and 6, don’t use it for food, as there may be chemicals in it that react with certain ingredients or varying temperatures. So, just don’t.

Now that I’m done with reminders, shall we head on to some packaging ideas? We shall!

Finally.

The Packaging (For Real Now)

When it comes to packaging, your imagination (and your budget) is the limit! Hah! While we would love to make our packaging as cute or as eye-catching as possible, starters like us opt for practicality.

But of course, the cost we’re willing to spend for packaging depends entirely with our product, whether it’s premium products for the upper or upper-middle classes or for the masses. Weighing out your target market (checkout our article about TARGET MARKET here) should help you decide easier.

The more artsy you are, I believe, will give you an advantage when it comes to presentation. The more you DIY, the more you save.

As much as we want to save the environment and avoid plastic containers, plastic is one of the most versatile materials when it comes to packaging. Let’s just hope our clients are one with nature and do their part with recycling. Oh, and you too.

These following food packaging examples are flexible and may be used for many types of products.

Microwavable Containers

Yes, the ever-trusted microwavable containers. It’s fairly cheap, sturdy and the best thing about it? Reusable! This has a number 2 marking and is one of the most advised type of material as food packaging and container.

You can put your label on top and you’re good to go! It’s transparency all around also gives a clear view of your scrumptious products. You may add shrink-wraps around the lid for added safety and sealing and safety or adding kraft board or a ribbon around the container to add accent and presentation.

This could house dimsums (as in the picture), maki, sushi, brownies, crinkles or any product in small portions.

This comes in different shapes and dimensions and also has different colors, though you may have to look hard to find colored ones.

Resealable Zip-lock Pouches

This one is also great for portioned or bite-sized goods, such as cookies, pastry bars or candies. Another advantage of this package aside from being resealable, is that you seal it with an impulse sealer and the product will be more preserved as it will be airtight, compared to that of a microwavable container.

These pouches comes in different sizes, colors, texture and materials. You can choose from matte or glossy finishes, foil and kraft paper, some have windows to view the product inside it.

It also has different forms like flat, gusseted and standing pouches.

Huge companies have their design printed directly on this one, but like I said, we’ll stick to stickers for now.

Tin Cans

This you may want to use for more premium products, as it may get pricey. This has become more popular for cakes wherein they bake directly into it.

This will be a great packaging for premium bite-sized pastry, just a sticker on top, voila! Instant eye-catcher.

What’s good about it is that it’s airtight, very durable and reusable. Truly eco-friendly.

Clam Shell Plastic Container

It has different sizes and shapes, this one you can use from dimsum, to bite-sized goodies, to light cakes, to buns and ensaymadas.

You could even put in your delicate maki and sushi in it! It offers great presentation by itself as it is clear all around, clearer than the microwavable container which is a bit clouded.

It’s con however is that it’s a bit flimsy compared to microwavable containers, it’s a bit delicate and would crack if too much product is stacked or handled with too much pressure. May be reusable but definitely will not last.

Cake Box / Box

Just because it’s called a cake box, doesn’t mean you only use it on cakes. You can have a custom-sized box made or buy it preformed. It has various color combinations, so finding the right one is all you need.

It could be a closed box or may have a window on top for a little product preview. Aside from cakes you can place various pastry products here such as buns, rolls, ensaymadas and more!

Box with Acetate Cover / Acetate Cake Box

A bit more appealing than traditional cake boxes as you have the whole top or sides transparent, showcasing your mouth-watering ensaymadas, siopao and other pastries. Refrigerated cakes looks more appealing in this as well.

Get a shallower box to put in your sushi and maki platter or even dimsums and it sure will look more appetizing.

Plastic Food Jar

Yes, yes. We grew up with this. You used to see this in every sari-sari store containing your favorite candies that’s why you know how reusable this is. The infamous “garapon,” most commonly seen in Baguio or other places where famous Pinoy pasalubongs can be bought.

It used to be just the one with the yellow lid but now it comes in different sizes and lid styles to keep up with modern demand.

You may put your favorite bite-size pastry in here as well and it being airtight is a plus, not to mention your delicate products will be safe and sound inside these containers as it is VERY sturdy.

The 360-degree transparency is perfect for product showcase as well!

Aluminum Tray with Lid

Well, we all know how pricey aluminum trays get, but this one makes quite a decent packaging. If your product is premium, why not?

This also comes in varying shapes and sizes.

You can bake straight in the tray and cover it afterwards or use it as a packaging for a good showcase. I would advice this only for small portions though, as it gets flimsier as it gets bigger.

This would be great for small portions of cakes, maki, sushi and dimsums. You can eat it straight from the container too!

Japa-nice

If you’re selling ramen or noodle soup on-the-go, you can grab a microwavable or laminated paper to-go containers as clients can reheat and eat it straight from your store or delivery.

They have this divider to separate the noodles from the soup to keep your noodles from getting soggy. Awesome, isn’t it?

Let’s Wrap This Up

Get it? Nope? Okay.

All of these are basic packaging and containers, you can add ribbons, cloth, and other handicraft accessories to add accent and make it compliment your branding and product.

But remember that no matter how awesome your packaging looks, it’s always the quality of your products that people will remember your product for.

A cute packaging is merely a marketing boost, but a very wise investment indeed. It should be included in your costing anyway, right?

Just think of it this way, you wouldn’t wrap an A5 Wagyu steak in a plastic labo, right? So, if you’re product deserves it, go for it!

Okay, I’m gonna stop here and wish your venture good luck.

Peace!

The post Packaging Tips and Ideas appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

But before you start…

We want to say thank you for reading our articles. Purchasing the online baking classes. Participating in our forum discussions and shared also your baking stories. We also would like to give you tips on how to be the best baker in the biz.

We have complied the top 5 baking tips from different renowned and well respected professionals in the industry and we would like to share these with you today.

Top 5 Baking Tips

Tip #1 Don’t be afraid to improvise- Christina Tosi (Owner Momofuku Milk Bar and Judge of Master Chef US)

Those happy mistakes are when you discover new things. A lot of people get so stressed out about making things just so, but let it go. I’m the kind of baker where I’m serious when it makes a difference, and every opportunity I can to not be, I won’t be.The other thing is, we always bake off a tester. When you have thrown caution to the wind, or you’re not sure, and it’s your first time with the recipe, don’t underestimate the power of eight extra minutes in the oven.  Christina Tosi’s favorite holiday cookie, and tips for bakers, Washington Post

Tip #2 Success in Baking is found on repetition- Buddy Valastro(Owner Carlo’s Bakery Host of Cake Boss)

The most important thing to realize about baking is that repetition is the gateway to greatness. Just as athletes have to train and musicians have to practice, if you want to be a terrific baker, you need to learn to love the process—from measuring out your ingredients to mixing batters and dough to baking to decorating. There’s no separating one part from another, because all those steps add up to success in the final product, and if any one of them is suspect, then the whole thing falls apart. I also think of great bakers as soldiers, because it’s all about discipline, about taking great pride in turning yourself into a human machine that can execute the same series of steps over and over in the exactly same way. The Cake Boss Shares Tips for Successful Baking 

Tip #3 Read the Recipe- Paul Hollywood (Chef and Judge of the Great British Bake off)

Make sure you’re familiar with the recipe before you start.’ Paul admits he scans through other people’s recipes, only to discover he’s missed a vital step. Read and re-read before you get started. Paul Hollywood’s top baking tips

Tip #4 Your best route to success is being organized- Johnny Iuzzini (Pastry Chef, Author and Judge of the Great American Bake off)

Read all recipes start to finish before you begin, measure all your ingredients before you start and have all your equipment out and ready. Cooking is a lot of multi-tasking, so if you’re well organized it’s half the battle. 15 Minutes With a Pastry Pro

Tip #5- Don’t give yourself a hard time- Grace Parazo (Owner and Founder, The Bailiwick Academy and Vidriado Cakes and Pastries)

Like in any craft, you are bound to make a mistake or two or even more during your journey. Especially in baking where mistakes are costly and are a waste of valuable ingredients. Grace’s tip is don’t stress yourself too much. A mistake can sometimes be an opportunity waiting for itself to be discovered.

The post Top 5 Baking Tips for novice Bakers appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.