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INTRODUCTION

General advice about the book

To ensure that the cakes, pastries and puddings you make taste as delicious and look as irresistibly mouthwatering as you imagine them, here are a few tips before you start cooking:

Tip 1 –Preparation

Read the recipe through carefully before you start your preparations – better still, do this even before you go shopping. Many things will become much clearer when you understand the links between the various steps. Gather together all the ingredients, the appropriate tin or mould and the kitchen and baking utensils that you will need before you begin.

Tip 2 – Conversions and equivalents

The conversions and equivalents (weights, volumes and spoonfuls) listed on the inside pages of the cover will help you measure the correct quantities for your ingredients.

Tip 3 – Preparation time

The preparation time indicated in the recipe is only given as a guideline; it is a rough estimate and will depend on your baking experience. The preparation time only refers to the actual time needed to prepare the ingredients for baking. Cooling times and the time dough takes to rise are only included in the preparation time if they take place at the same time as other preparation activities. The baking time is indicated separately.

Tip 4 – Baking tins and moulds

All the recipes in this book use the baking tins or moulds listed below, which are all available in the shops (photograph I):

» Baking sheet (40 × 30 cm/16 × 12 in), also with a high rim

»Muffin mould for 12 muffins

»Tart tin (diameter 26-28 cm/10¼-11 in)

»Bundt pan or kugelhopf mould (diameter 22 cm/9 in)

»Ring mould (diameter 22 cm/9 in)

»Rectangular cake tin (25 × 11 cm/10 × 4½ in)

»Bread tin (30 × 11 cm/12 x 4½ in)

»Fruit flan mould (diameter 28 cm/11 in)

»Springform tin (diameter 26 cm/10¼ in) with interchangeable flat bases and a base with a tube in the middle for making a ring cake.

Baking tins and moulds are available in various materials.

Tin moulds are good for gas ovens but are not acid-resistant. Therefore it is advisable to line the inside of a springform mould with baking parchment paper if it is used as a pie ring for fruit pies.

Black moulds are very traditional and particularly good for use in electric and fan ovens. These moulds have excellent non-stick properties and heat conductivity; they are also resistant to fruit acids and easy to clean.

Both tin moulds and black moulds are also available with a non-stick coating which makes it much easier to remove the cake from the mould.

Enamel baking tins have an enamel finish which also acts as a scratch-resistant non-stick coating. They are very long-lasting and resistant to fruit acids. They give the cake an intense, even brown colour.

In addition, tins and moulds are also made of aluminium, ceramic, glass and silicon, all of which are suitable for use in any type of oven.