I like baking because it’s very technical and scientific. Using the correct mixer attachment can make or break your cake. Technique is super important. That’s what these tutorials are for. They don’t necessarily have recipes, but they teach the technique behind recipes. A lot of them also cover neat baking projects. Some also have some neat food science tips and all of them have step by step photos! I hope they help you in your baking endeavours.
This tutorial covers chiffon cakes, from beginning to end. Going in depth on ingredients, technique, and baking. Learn how to make a chiffon cake properly.
A step-by-step photo tutorial on how to make a Doctor Who TARDIS time machine themed cake, perfect for your favourite Whovian to celebrate the upcoming 50th year anniversary of the show!
Éclairs & Choux Paste (NEW!)
A 4000+ word tutorial that covers every little detail of making an excellent éclair, from start to drool-worthy finish. Contains a well-tested recipe for choux paste that can also be used for other applications.
A step by step photo tutorial showing you how to do the proper folds to create the dough for and then shape the perfect French croissant. Extra instructions included for filling the croissants with fillings like Nutella chocolate hazelnut spread.
These delicate French cookies are made with meringue and sandwiched together between buttercream, ganache, or a jam. While delicious, they are very temperamental. Learn how to get it right the first time with this tutorial.
A step-by-step photo tutorial for the perfect gingerbread cookie with suggestions for both spicy and mild gingerbread cookies.
An in-depth step-by-step photo tutorial explaining how to make a lattice pie crust that will really elevate your homemade pies.
Even if you don’t cook with coconut often, you should learn how to open one anyway. Traditionally, they’re opened with machetes. This tutorial assumes you don’t have one. If you do, the tutorial is for days you forget it at the office.
Fondant is great for decorating cookies, cupcakes, and especially cakes. It provides a shiny or matte surface on baked goods that give them a professional appearance. Unfortunately, fondant often tastes terrible and can be expensive to buy. This tutorial offers a tasty alternative.
An in-depth tutorial on how to make the perfect shortcrust pastry dough that is perfect for pies, tarts, quiches, turnovers, and more.
Imagine peeling open a banana to find that it is already sliced inside. This great magic or party trick is also perfect for April Fool’s. Whoever you give it to will think you’re a magician, or a botanist.
Pulled sugar is often used to decorate cakes or for centrepieces for parties and dinner tables. This tutorial goes over making pulled sugar at home and then shaping it into a rose and even includes a tutorial for an optional stem.
Chocolate needs to have a snap when it’s bit into or else it’s just not the same. Learn how to temper chocolate to give it a shine and a snap, just like professional chocolatier in this easy tutorial.