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. Folding
  6. Glazing with egg wash
  7. How to assemble a tiered wedding cake
  8. How to blind bake pastry
  9. How to cover a cake with fondant icing
  10. How to cream butter by hand
  11. How to fold egg whites into a mixture
  12. How to ice a cake with buttercream
  13. How to ice a cake with royal icing
  14. How to ice cupcakes
  15. How to ice cupcakes with poured fondant
  16. How to knead bread dough
  17. How to line a rectangular cake tin
  18. How to line a round cake tin
  19. How to make a checkerboard cake
  20. How to make a paper piping bag
  21. How to make a pavlova base
  22. How to make a Swiss roll cake
  23. How to make breadcrumbs
  24. How to make caramel and praline
  25. How to make choux pastry
  26. How to make custard
  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
  43. Icing a cake with chocolate ganache
  44. Knocking back
  45. Lining a tart tin with pastry
  46. Lining a tart tin: trimming the pastry
  47. Melting chocolate
  48. Preparing ramekins to cook soufflés
  49. Removing cakes from a cake tin
  50. Removing vanilla seeds from the pod
  51. Rolling out pastry
  52. Rubbing in
  53. Shaping a loaf of bread
  54. Steaming a pudding
  55. Testing to see if a cake is cooked
  56. Using a food processor to pulse ingredients
  57. Using a piping bag
  58. Using fresh yeast
  59. Working with filo pastry
  60. Wrapping a pudding for steaming