Flour
Determines the softness or firmness of the cake
Cake flour: for sponge cake, cupcakes, chiffon -> low gluten, soft and fluffy texture.
All- purpose flour: for cookies, muffins . Do not use bread flour for sweet cakes-> make them tough
Eggs 🥚
Help cakes rise and form structure
• Use fresh eggs at room temperature
• Egg whites: create volume and lightness
• Egg yolks: add richness and flavor
Fats 🧈
Determine softness and flavor
• Unsalted butter: rich flavor, classic baking choice
• Margarine: cheaper but less flavorful
• Oil: keeps cakes moist longer
Do not replace butter with oil unless stated in the recipe
Sugar
Affects sweetness, color, and moisture
• White sugar: common and easy to dissolve
• Powdered sugar: for cookies and buttercream
• Brown sugar: adds moisture and caramel flavor
⚠ Too little sugar → dry cake, poor rise
Milk & Liquids
• Unsweetened milk
• Unsweetened milk
• Whipping cream: adds richness
• Condensed milk: adds sweetness and creaminess
⚠ Too much liquid → soggy cak
Leavening Agents
Make cakes light and airy
• Baking powder: sponge cakes, muffins
• Baking soda: needs acidic ingredients
⚠ Do not substitute incorrectly
⚠ Always check expiration dates
Flavorings
• Vanilla: removes egg smell
• Cocoa, matcha, coffee: add flavor and color
Use in moderation to avoid bitterness
• Vanilla: removes egg smell
• Cocoa, matcha, coffee: add flavor and color
Use in moderation to avoid bitterness
Salt
• Balances sweetness
• Use a small amount of fine salt
• Balances sweetness
• Use a small amount of fine salt
Digital scale
For accurate measurement of ingredients
For accurate measurement of ingredients
Whisk or electric mixer
For beating eggs and mixing batter
For beating eggs and mixing batter
Flour sifter
Make flour smooth and lump-free
Baking pan/mold
To shape the cake
To shape the cake
Oven
To bake the cake evenly
