This is Day 4 of 100 Days Beginner to Pro Baker Free Cake Course (100 Days Baker) by FoskaayFoods.
Cake Baking/Cake Making Ingredients List
These are professional used ingredients for baking cake for beginners to avoid errors:
Introduction To Ingredients For Baking
1) Measuring Scale: This is used to measure your flour, sugar and every other ingredients base on the recipe you are given to use for your baking
2) Butter: this is one of the important ingredients in baking… Make sure you use original butter but if you can afford it you can mix topper and taruna together for your baking they will both give you moist and fluffy cake
3) Baking powder :this is leavening agent it helps your cake to rise faster
4) Gin : this is use to preserve your cake
5) Flour:It very good if you can use a cake flour or Honeywell when making your cakes because they make your cake to be lighter
6) King’s Oil: King’s oil is perfect for your oil base cake
7) Cocoa powder :This is used for oil based chocolate cake
8) Bicarbonate of soda :This is also use inside your oil base cake
9) Flavour: The type of flavour you use for your cake really matter, this help your cake to smell nice, so make sure you get an original one from a reliable company that sell flavour like Payless, company
Side Note: Don’t buy local oven until you watch this
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What You Will Learn From This Video:
You will learn about cake making ingredients lists for beginners and pro Bakers from this incredible, amazing pro-Baker and instructor in the baking world – Omowunmi Foskaay, CEO FoskaayFoods.
Some of the things discussed in this video are:
- What are the professional cake baking ingredients for beginners
- Precaution in selecting cake ingredients
- Cake ingredients measurement
- Cake ingredients and procedures
- This is also for you if you want to discover secrets to using quality cake ingredients brands from a Pro Baker.
- A lot more……
List of Cake Making/Cake Decorating Recipes Used in this Video:
In this section, we list out cake recipes with measurement used in this video.
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