The Italian bakery explained: A guide to every cookie, pastry and dessert

1. Cake Baking Tips & Techniques You Need to Know

2. Perfectly baked desserts are easier than you might think. Try these simple tips for moist, tender cakes to suit any occasion.

3. Line a cake pan • What good is a delicious cake if it gets stuck in the pan? For smooth and easy extraction, prepare your molds correctly. When a recipe calls for butter and flour, place a piece of parchment or wax paper in the bottom of a skillet (trace and cut to fit). Coat the sides and bottom with softened butter and then dust with flour, flipping the pan on its side for full coverage and tapping off excess. For chocolate cakes, swap the cocoa powder for flour. Cakes baked in removable or decorative Bundt pans do not require paper; just butter and flour (use a pastry brush to get the butter into the crevices). Exceptions: Angel, cheesecloth, and sponge cakes must be placed in clean, untreated pans, because they must adhere to the sides to rise properly. For cupcakes, decorative pre-formed paper or foil liners are essential.

4. Measurement • Accurate measurement is the difference between a light, moist cake and a thick, rubbery cake. To measure correctly, you need three types of measuring tools: a clear measuring cup with a spout for wet ingredients of custom cookies, flat-rimmed cups in graduated sizes for dry ingredients, and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight. (For example, a recipe will call for 1 cup of sugar instead of 8 ounces of sugar.) If you're really passionate about baking, consider investing in a scale. Weight measurements are the most accurate and are commonly used in advanced recipes and international cookbooks.

5. To measure liquids: Place the spout cup on a level counter, bend your knees so that it is at eye level with the lines on the cup, and pour the ingredient up to the line that indicates the amount needed. Remember: liquid measuring cups often include volume measurements in ounces; do not confuse them with weight measurements in ounces. A recipe with measurements of weight requires a scale.

6. To measure dry ingredients: Use scoop and sweep method. Pour the flour or other dry ingredient into a measuring cup, generously filling it above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container. Don't be tempted to scoop out the flour with the measuring cup. It will compact, giving you more flour than needed and producing a dense, dry cake. Likewise, don't hit the filled mug on the counter, because the flour will settle. If you complete it, you will end up with too much.

7. Sifting • If the recipe calls for "1 cup sifted flour," sift the flour first, then measure. If you require "1 cup flour, sifted," measure the flour using the scoop and bar method and then sift. It may seem subtle, but in the world of pastels, it can make the difference between ethereal and leaden. A fine mesh strainer is more than adequate for sifting. Note that even flour labeled "pre-selected" on the package must be sifted. Before adding the wet ingredients, use a whisk to mix together the flour, salt, and spices to make sure they are evenly distributed.

8. Bring the ingredients to temperature • The temperature and consistency of the ingredients can also improve, or destroy, the texture of a cake. Many recipes call for softened butter. Use it, especially to make cream (see below). When butter is softened, it is flexible enough to whip, but it can maintain its structure so it can trap and retain air (the secret to a fluffy cake). Butter that is too cold and firm, or warm and loose, will not, resulting in a flat or dense cake. How to get the right temperature? Take the butter out of the fridge 45 minutes before you need it. When it's smooth enough to hold a light fingerprint, you're good to go. (Cutting it into pieces speeds things up.) You can also heat butter in a microwave on reduced power, although it's very easy to overdo it and can cause uneven melting, so use it only as a last resort. The eggs should also be at room temperature. Place them in a bowl of warm water for 5 minutes to warm them.

9. Cream • Cake recipes often call for beating, or whipping, the butter with sugar for several minutes, sometimes up to 10. Although it can be tempting to shorten this step, especially when using a hand mixer, it is important to stick with it. In this batida is where the texture and structure of a cake is made. Air is a vital ingredient in cakes and it takes time to properly incorporate it into the batter. As you whisk, the butter will clear up and you will see it increase in volume in the bowl.

10. Beat eggs • Eggs should also be beaten until light and frothy. They should lighten in color and fall into a thick ribbon when the whisk is removed from the bowl. If the recipe calls for adding eggs one at a time, make sure each is fully incorporated before adding the next.

11. Folding • When incorporating dry ingredients into a batter, it is important not to over mix (another cause of hard custom cakes). The best way? Fold instead of stir. Here's how: Use the wide side of a silicone spatula and drag it like a paddle moving through the water to suspend the dry ingredients in the batter. Turn the bowl over regularly to make sure the ingredients are evenly blended. Use the same technique when incorporating beaten egg whites, whipped cream, and other moist ingredients that are light and airy.

12. Baking • Allow at least 20 minutes for your oven to preheat; it's best to turn on the oven before you start working on the recipe. Please note that ovens are different and each oven has hot spots. Your best option for even baking is to place a rack in the center of the oven and rotate the position of your pans halfway after the cake has started to set. Opening the oven door too often can cause a cake to fall off, so use the oven door window to check the progress of the cake when possible. Check for doneness 10 minutes earlier than the recipe suggests. For most recipes, a birthday cake is ready when it begins to separate from the sides of the pan and a toothpick inserted in the center comes out clean.

13. Cooling • Cakes cool faster and don't get soggy when placed on a wire rack. Leave in the pans for 10-15 minutes before unmolding, then place on a wire rack to cool completely before frosting. Angel cakes, gauze, and cupcakes should be left in the pan to prevent them from falling apart.

14. Cut layers • To divide a cake into layers, run a serrated knife lightly around the perimeter of the cake, marking the line where to cut. Next, run the knife through the cake with a gentle sawing motion to cut it in half. If the layers come out uneven, put the thickest on the bottom.

15. To stock • Store unfrosted cakes, tightly wrapped in plastic, at room temperature for 24 hours from germantown bakery. Refrigerating cakes makes them go rancid faster, so for long-term storage it is best to freeze them. Wrap the layers in plastic wrap and then sturdy aluminum foil to protect them from the cold; Thaw in the refrigerator before frosting. To store frozen cakes, keep them at room temperature under a cake dome or large bowl unless the recipe specifies refrigeration. For cut cakes, press a piece of plastic wrap against the exposed surface to keep in moisture.

16. About Us • Sweet LaLa's Bakery is committed to making simply delicious cookies and we offer the best of breakfast pastries, coffee, and tea as well as lunch and other sweet treats! Specializes in custom cakes and cookies while also offering daily sweets and treats. Join for brunch or lunch items-scratch biscuits and wraps- or shop our shelves to find the perfect food gifts! • Website - https://www.sweetlalas.com/