Julia Thomas - Cake Angels Text Only - Amazing gluten, wheat and dairy free cakes

* Wire/metal cooling rack You need to cool cakes properly when they come out of the oven by letting the air circulate underneath.

* Sieve I always sift my dry ingredients as it helps to evenly combine xanthan gum, baking powder and spices into the flour. They are also good for straining purées and pulps and dusting cakes with icing sugar.

* Knives One of my best buys has been a large plastic knife normally used for cutting lettuce. It is brilliant for cutting brownies and other sticky cakes and traybakes. Palette and round-bladed knives are great for smoothing and lifting, whilst small serrated knives provide a clean finish.

* Spoons When folding flour, fruit or egg whites into the cake mixture, I always use a large metal serving spoon. It reduces the amount of folding I have to do and keeps more air in the mixture.

* Skewers I use a metal skewer to test whether my cakes are baked. Insert into the middle of the cake and if it comes out clean, the cake is ready.

* Icing nozzles I have a selection of different shapes and sizes for piping frosting onto my cupcakes. Unless you are an experienced cake decorator, you will need only a couple, in either plastic or metal.

* Piping bag Used for piping frostings and creams, they can be washable nylon or disposable plastic.

* Baking parchment Used for lining tins and trays. Don’t make the mistake of using greaseproof paper. It is not stick-proof and you will need to grease it.

Текст предоставлен ООО «ЛитРес».

Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.

Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.