These are tips and recipes for some of the key areas of baking that I am particularly fond of: little baking bites to dive into as and when……!
Of course, being an amateur, although very keen home baker, I am certainly no expert, and I will bow to the pros any day of the week. But after much practice at several of these areas over the years in my bid to improve, these tips work well for me.
My tips currently include:
- Breads – with commercial yeast and sourdough breads
- Cakes – different types of cake, filling and icings, decorating cakes
- Macarons – a basic recipe, plus flavour ideas
- Pastry – choux pastry, croissant pastry, rough-puff pastry and shortcrust pastry
The links below go to my full recipes and guidelines on those areas. Those guidelines summarise what works well for me, giving reliable results that I am very happy with: and I tend to measure “happy with” by how easily I can devour them and how confident I am to serve the bake to others!