Information on Equipments

Hi,  80% people doesn't know how Bake Cake in a proper way.  Just they do it,  and it doesn't go well.  They even don't know the equipment where to use n how to use,  and

Many says just like that "yes I know well Base cake,  mine it goes well,  BUT it doesn't come spongy".  Now what you say friends with these words.  So friends here some pics and detail I have written please check,  I hope this page will be useful.  Still if anyone haviing doubt on anythng can clarify  with me,  can leave the message,  I will sort out. 

 Turntable

Turntables make frosting and decorating a ccake easier. They  are available in plastic or metal. The base itself is usually heavy, to support and prevent a dessert from toppling over. The pivot, or the shaft holding the turntable, should into the base opening without being " tipsy" or wobby and should rotate smoothly. Turntables makes it easier to decorate cakes as you dont have to stop to put down your pastry bag and then turn your cake around, to complete a continuous stream of piped frosting around the cake!

 Nozzles

 They are usually attached to the piping bags to give the required shape while decorating the cakes. They sre avavailable both big and small. Small nozzles are available in steel and plastic and used for fine decoration on the cake.  Big nozzles are available in steel, plastic and aluminium. There are a variety of nozzles available in the market, such as star shapped, plain, petal shaped, leaf shaped, basket weave etc.

  Palette knife

This is blunt on all sides, with a flexible steel blade. It is used for spreading icing, and ' unmoulding ' the cake from the baking tin.

 Whisk

Hand operated as well as electric whisks are available. They are used to blend ingredients or to incorporate air into a batter or cream through a process called whipping / whisking.

As shown in the picture, the hand operated whisks have a long handle with numerous wire loops joined at the end. They are available in steel and also in plastic.

An electric whisk has two sets of blades and is conveninent to use ensuring a uniform blending. It takes less time too compared to hand whisking.

 Whipping cream

 Pastry Brush

  Baking tins

Baking tins are available in aluminium, non-stick, silicon and glass. The baking time varies with the size of the tin used. They are available in various shapes such as round, square, rectangle, oval and even fancy designs like dogs, cats, dolphins, a bow, house etc,.

 Pastry combs 

Pastry combs are used to decorate cakes. They usually have different patterns on each side. They are available in plastic.

 Cup cakes liner

 Spatula,

 it is a spoon that is flat-shaped, and is available in steel, silicon and plastic. A spatula is usually used for glazing, levelling and scrapoing of the mixture from the bowl. It is also used to scrape the utensil in which the batter for cakes is made snd also to scrape chocolate truffle, melted chocolate etc.,

 Piping bags

 Wire rack, 

A wire rack is an elevated rack with a wire mesh made of steel or aluminium. It is used to uo turn the cake after baking to ensure that the steam is released from the cake and there is uniform cooling.

 Measuring cups and spoons,

It is important that the ingredients used while making cakes are accurately measured and incorporated as the proportions very critically influence the quality of the cakes. Measuring cups and spoons are  readily  available in the market, in plastic, ceramic, glass or even steel. There are two types of measuring cups available in the market. One is used for measuring dry ingredients and the other or liquid.

DRY:   It is available as a set  of various sizes: 1/4, 1/3, 1/2 and 1 cup. For weighing loose ingredients like flour, grains and sugar, the ingredients are poured lightly into the cup, tapped lightly and levelled with a straight edged spatula or knife. For solid fats, spoon the ingredients into the cup and pack it down firmly.

LIQUID:   Cups are available in clear pladtic or glass with the meadurements marked in the milliliters. In these cups, space is allotted at the topbto avoid dpilling of the liquids and to rnsure accurate  meadurements.

MEASURING SPOONS:  These are found in sets containing 1/4, 1/2, and 1 teaspoon and 1 tablespoon. They can be used to measure both dry and liquid  ingredients. For thin liquids, pour into spoon until full. For thick liquid and dry ingredients, scoop into the spoon until full and then level it with a straight edged spatula or knife.