Top Baking Tips To Be The Best Patisserie In London

Everyone likes to taste a new variety of food item. But when you are trying anything you need to take care of two things. First one is with what ingredients it is prepared and the second one is how fresh it is. Most of the bakeries get the bread and other ingredients from various suppliers.

Today we are going to suggest you with some tips to have perfect cupcake baked every time.

Cube your butter and wait until it comes to room temperature Sift your icing sugar and remove lumps if you have any.

Try to use the best patisserie in London fat ingredients. They are a treat and there is no reason to skimp. Higher fat content of whole milk, real butter and full-fat cream cheese will improve the taste and texture of your cupcakes. 

We prepare our own ingredients which are of best quality such as flavourings, chocolate, essences and extracts. As the cupcakes don’t often have many flavours competing in any given mouthful so if you have any poor quality ingredient can’t hide. Having good quality ingredients will give you a better taste.

Preheat your oven and check the temperature using oven thermometer as many ovens operate at inaccurate temperature which can lead to a whole host of sponge issues from dry, cracked and burnt to sunken, under baked and soggy.

You can use gel food colouring if your are baking Red Velvet or colourful sponges like a rainbow cake. Mix in well with a silicone-tipped spatula until you reach the desired depth of colour.

Use an electric stand mixer or using an electric hand mixer and beat buttercream frosting for more than five minutes. The more you whip buttercream frosting, the fluffier it will become the best patisserie in London cake.

If you beat the cream cheese frosting in an electric mixer for more than five minutes, this could cause it to split or go runny. You need to combine it until smooth and free from icing sugar lumps.

Use a food portioner to scoop out batter and frostings in order to have a professional look. It gives you enviably uniform sponges with even amounts of frosting on each one.

Always fill no more than two-thirds full with mixture to leave rising room. Muffin cases give you generous cupcakes, so always these rather than the daintier fairy cake cases. 

With the help of a metal skewer check the centre of the cupcakes whether they are cooked. If the skewer comes out comes out quickly with no batter residue then the cupcakes are done. If they bounce back to the touch when pressed lightly the cakes are ready.