BY: ISIMBABI HABIBA

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TABLE OF CONTENTS

Contents
THE SCIENCE OF BAKING: ANSWERING ALL THE WHYS! ..................................................................................... 3
MEASUREMENTS AND CONVERSIONS ................................................................................................................. 4
RECIPE FORMATION AND MANIPULATION............................................................Error! Bookmark not defined.
CREAMY VANILLA RECIPE .......................................................................................Error! Bookmark not defined.
OIL BASED RED VELVET CAKE .................................................................................Error! Bookmark not defined.
CHOCOLATE CAKE RECIPE ......................................................................................Error! Bookmark not defined.
GENOISE SPONGE CAKE RECIPE .............................................................................Error! Bookmark not defined.
AMERICAN BUTTERCREAM ....................................................................................Error! Bookmark not defined.
STABLE WHIPPED CREAM ......................................................................................Error! Bookmark not defined.
PRICING TECHNIQUES ............................................................................................Error! Bookmark not defined.

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THE SCIENCE OF BAKING: ANSWERING ALL THE WHYS!

If you’ve ever attempted baking, you’ll agree with me that baking cakes is like nurturing a baby! It
requires the highest levels of precision and accuracy or else you may just be throwing your money
and time into the dustbin. Having the right recipe is one thing, but understanding why different
ingredients are used gives you the edge and enables you create your own recipes.
Some cakes are light and airy while others are dense and rich? The choice of flour, sugar, or fat affects
your cake’s texture and flavor. The reasons for this lie in the science of cake baking and the role each
ingredient plays in creating the perfect cake.
Let’s begin with FLOUR
Why are there different types of flour?
Flour is the foundation of any cake, and choosing the right one can make all the difference.
1. Cake Flour: This flour has a low protein content, which means less gluten. Less gluten gives
you a lighter, more tender crumb, perfect for soft, fluffy cakes like chiffon or angel food cake.
2. All-Purpose Flour: As its name suggests, it’s versatile and can work in most cake recipes. It has
a medium protein content, so it creates a slightly denser texture than cake flour but still works
well for everyday cakes.
3. Self-Rising Flour: This flour has baking powder and salt already mixed in. It’s great for simple
recipes, but using it in the wrong cake can alter the taste or leavening too much.
Why is sugar important in cakes?
Sugar does more than just sweeten the cake. It also affects texture, moisture, and color. Sugar helps
create a tender cake by slowing gluten development and retaining moisture during baking. It also
caramelizes in the oven, giving cakes a beautiful golden crust and extra depth of flavor.
Why do cakes need fat, and which fats are best?
Fats like butter, oil, or shortening contribute to the texture and moisture of a cake.
1. Butter: Adds rich flavor and creates a fine crumb by trapping air when creamed with sugar.
Butter-based cakes are often dense and flavorful.
2. Oil: Creates a moister texture and stays soft longer. Oil-based cakes, like carrot or chocolate
cakes, tend to have a light, moist crumb.
3. Shortening: Often used in frostings, shortening creates a stable structure, making it easier to
decorate cakes with intricate designs.
4. Margarine: is often used in baking as a cost effective substitute for butter. It’s made from
vegetable oils, which means it contains less saturated fat than butter.
Why are eggs crucial in cake baking?

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Eggs act as both binders and leaveners. The proteins in eggs give structure to cakes, while the fats
and water in the yolks add richness and moisture. Beating eggs adds air, which helps with leavening,
making cakes rise higher and giving them a light texture.
1. Whole eggs: Typically add richness and moisture.
2. Egg whites: When beaten, they can make cakes lighter and fluffier (like in angel food cake).
3. Egg yolks: Add moisture and help emulsify fats for a smooth, velvety texture.
Why is leavening (baking powder or soda) so important?
Leavening agents cause cakes to rise by creating bubbles of carbon dioxide in the batter.
1. Baking Powder: A combination of baking soda and an acid. It’s used in recipes that don’t
already have acidic ingredients like yogurt or buttermilk.
2. Baking Soda: Needs an acid to activate it, such as vinegar, lemon juice, or buttermilk. Too much
can give your cake a soapy taste, so balance is key.
Why is liquid (milk, water, or cream) necessary?
Liquids hydrate the dry ingredients, helping to form the cake batter and creating steam in the oven,
which helps with leavening.
1. Milk: Adds moisture, structure, and richness. It also enhances flavor.
2. Water: Used in simpler recipes but may result in a less rich flavor.
3. Cream: Adds extra richness and a more luxurious texture to your cake.
Why is temperature and mixing important in cake baking?
The way you mix your ingredients and the oven temperature have a huge impact on the outcome of
your cake. Overmixing can lead to too much gluten development, which results in a tough cake.
Under-mixing can cause uneven textures. Baking at the correct temperature ensures your cake bakes
evenly and has the right texture.
By understanding the role of each ingredient and how they interact, you’ll be able to troubleshoot
issues, experiment confidently, and bake cakes that not only taste great but are perfect for decorating!

MEASUREMENTS AND CONVERSIONS

Understanding measurements and conversions in baking is essential because even slight changes
can affect texture, flavor, and overall results. Here’s a guide to help with common measurements,
conversions, and tips for accurate baking.
Basic Volume Measurements
In baking, we usually measure ingredients by volume in cups, tablespoons, and teaspoons, or by
weight in grams and ounces. Here’s a quick rundown of volume measurements:
• 1 tablespoon (tbsp) = 3 teaspoons (tsp)

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 • 1 cup = 16 tablespoons
• 1 cup = 8 fluid ounces (for liquids)
Weight Conversions
Weight measurements are often more accurate than volume, especially for ingredients like flour or
sugar. Here are common weight equivalents:
• 1 cup all-purpose flour = approximately 120-125 grams
• 1 cup granulated sugar = approximately 200 grams
• 1 cup brown sugar, packed = approximately 220 grams
• 1 cup powdered sugar = approximately 120 grams
• 1 cup butter = approximately 250 grams
• 1 large egg = approximately 50 grams (without shell)
Converting Between Volume and Weight
When baking with different measurement systems, here are some conversions to keep in mind:
• 1 ounce = 28 grams
• 1 cup ≈ 240 milliliters (ml)
• 1 tablespoon ≈ 15 ml
• 1 teaspoon ≈ 5 ml
Flour Measurements
Flour can vary in weight depending on how you measure it. The best practice is to weigh flour with a
kitchen scale or use the spoon-and-level method:
1. Fluff the flour with a spoon.
2. Spoon it into a measuring cup until overflowing.
3. Level off the top with a knife.
Liquid vs. Dry Ingredients
Always use liquid measuring cups for liquids like water, oil, and milk, which allow you to measure
more precisely by reading at eye level. Use dry measuring cups for ingredients like flour and sugar,
which should be leveled off for accuracy.
Temperature Conversions

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If you’re using a recipe with different temperature units, here’s a quick guide:
• Fahrenheit to Celsius: Subtract 32 from the Fahrenheit temperature, then multiply by 5/9.
• Celsius to Fahrenheit: Multiply the Celsius temperature by 9/5, then add 32.
Examples:
• 350°F ≈ 177°C
• 400°F ≈ 204°C
Converting Ingredient Amounts for Scaling Recipes
To double or halve a recipe, multiply or divide each ingredient by the desired scale. However, some
ingredients may need slight adjustments:
• Baking powder and baking soda: Adjust cautiously, as too much can alter the texture. Use
slightly less than double when scaling up.
• Salt and spices: These can become overpowering if simply doubled. Try increasing by 1.5
times instead.
Accurate measurements and conversions are key to consistency, especially in baking where
precision is crucial.

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RECIPE FORMATION AND MANIPULATION