TECHNIQUES

Desserts, baking and pastry

  1. Breaking chocolate
  2. Caramelising sugar with a blow torch
  3. Covering a pie with a pastry lid
  4. Crimping the edge of a pasty
  5. Decorating a cake with chocolate transfer sheets
  6. Folding
  7. Glazing with egg wash
  8. Greasing and lining cake tins
  9. How to assemble a tiered wedding cake
  10. How to blind bake pastry
  11. How to cover a cake with fondant icing
  12. How to cream butter by hand
  13. How to fold egg whites into a mixture
  14. How to ice a cake with buttercream
  15. How to ice a cake with royal icing
  16. How to ice cupcakes
  17. How to ice cupcakes with poured fondant
  18. How to knead bread dough
  19. How to line a rectangular cake tin
  20. How to line a round cake tin
  21. How to make a checkerboard cake
  22. How to make a paper piping bag
  23. How to make a pavlova base
  24. How to make a Swiss roll cake
  25. How to make caramel and praline
  26. How to make choux pastry
  27. How to make Italian meringue
  28. How to make parathas
  29. How to make pastry tart cases
  30. How to make two-tone icing
  31. How to marzipan a fruit cake
  32. How to pipe chocolate decorations
  33. How to pipe icing decoration on a cake
  34. How to poach pears
  35. How to shape and fill vol-au-vents
  36. How to shape Danish pastries
  37. How to shape hot water pastry for a raised pie
  38. How to shape pizza dough
  39. How to soften butter fast
  40. How to temper chocolate
  41. How to test for stages of sugar syrup
  42. How to whip cream perfectly
  43. Icing a cake with chocolate ganache
  44. Knocking back
  45. Lining a tart tin with pastry
  46. Lining a tart tin: preparing the pastry case for shrinkage
  47. Lining a tart tin: trimming the pastry
  48. Melting chocolate
  49. Preparing ramekins to cook soufflés
  50. Removing cakes from a cake tin
  51. Removing vanilla seeds from pod
  52. Rolling out pastry
  53. Rubbing in
  54. Shaping a loaf of bread
  55. Steaming a pudding
  56. Testing to see if a cake is cooked
  57. Using a food processor to pulse ingredients
  58. Using a piping bag
  59. Using fresh yeast
  60. Working with filo pastry
  61. Wrapping a pudding for steaming