Baking: it’s part science, part craft, part magic. For some, it is a mindful escape; for others, a total mystery. In writing “The Bakers Book,” a compilation of recipes, kitchen notes, and wisdom, I reached out to 36 of Australia’s finest bakers to share their essential baking advice—a lesson that changed everything, a tip that’s always in their back pocket.
While I anticipated a collection of practical tips, I discovered that their wisdom extends far beyond the kitchen. Here’s what I learned from these culinary artisans.
The Importance of Preparation
We’ve all faced the frustration of finding a recipe that calls for room temperature eggs and butter, only to discover ours are fridge cold. Chef Danielle Alvarez explains that a cake batter is an emulsion of ingredients, and temperature is crucial. “When something is a little bit too cold or a little bit too warm, it’s never going to combine perfectly,” she says. Her solution: place eggs in warm water for a few minutes and use ambient heat to soften butter evenly.
Gentle Techniques Yield Better Results
Belinda Jeffery, cookbook author and TV presenter, once believed in beating butter and sugar vigorously. Now, she advocates for a gentler approach. Overbeating can introduce too much air, causing cakes to rise and then collapse. Jeffery recommends using a medium speed until ingredients are well mixed but not overly aerated. The same principle applies to egg whites, which should be “just beyond sloppy” for optimal incorporation.
Embracing Imperfection
Nadine Ingram, owner of Flour and Stone, believes that perfection in baking is elusive. “Baking teaches you that imperfect is beautiful,” she asserts. “You need to try things more than once to improve.” Ingram’s perspective challenges the cultural norm of instant perfection, emphasizing the value of persistence and learning from mistakes.
She candidly shares, “I’ll test recipes eight times and they’re still not right.” This acceptance of unpredictability is a lesson in itself, reminding us that some outcomes are beyond our control, even with expertise.
Utilizing the Freezer
Pastry chef Anneliese Brancatisano suggests breaking down complex recipes by using the freezer. “People get scared of baking because they think ‘I don’t have three hours’,” she notes. Freezing components like icings and buttercreams can simplify the process, allowing bakers to tackle projects in manageable stages.
“The freezer is your best friend … you don’t have to make everything from scratch on the day.” — Anneliese Brancatisano
Learning and Innovation
Alisha Henderson of Sweet Bakes exemplifies the power of practice and innovation. She honed her piping skills by repeatedly decorating, freezing, and reusing the same cake. This method allowed her to refine her techniques without the pressure of baking anew each time.
Gad Assayag, pastry chef at Baker Bleu, emphasizes organization as a cornerstone of successful baking. “Baking is 70% organisation,” he says. Reading recipes thoroughly, weighing ingredients, and setting up tools in advance can significantly enhance results.
Adapting to Conditions
Baking bread, according to chef Michael James, is akin to life itself: unpredictable and requiring adaptation. “Bread keeps you honest,” he says. Jesse Knierum of Cygnet Bakery echoes this sentiment, highlighting the need to adjust for environmental variables like temperature and humidity.
“You might think you’re hot shit, but then the weather changes.” — Jesse Knierum
Intuition and Patience
Despite baking’s scientific nature, Giorgia McAllister Forte of Monforte advises bakers to trust their intuition. “Always listen to your gut when you’re baking,” she urges. Recognizing when something feels off and making adjustments early can prevent larger issues later.
Alice Bennett of Miss Trixie Bakes recommends a “low and slow” approach to maintain control. Lower temperatures and a slower pace can reduce errors and improve outcomes.
Finally, Gillian Bell, known for her bespoke wedding cakes, stresses the importance of mindset. “I always mix my cakes by hand, and I stir in good wishes, good thoughts,” she shares. Bell believes that a positive attitude can influence the final product, encouraging bakers to find their own happy place while baking.
These insights from Australia’s top bakers reveal that baking is not just about following recipes but also about embracing creativity, patience, and adaptability. Whether you’re a seasoned baker or a novice, these lessons offer valuable guidance both in and out of the kitchen.
