A Few Baking Facts

(WARNING: The images below might make you hungry. Sorry about that.)

I am a fan of cooking shows, particularly baking shows like Sugar Rush (and its various forms like Sugar Rush Extra Sweet and Sugar Rush Christmas), Baking Impossible, and Zumbo’s Just Desserts. The shows I watch via Netflix are filmed in the States and in other countries, and often involve terms and techniques with which I am not familiar since baking and I are seldom on speaking terms. (Though baked goods and I are old friends.)

On the shows, the why behind an action—i.e., why do you need to temper chocolate? What exactly does that mean?—isn’t given because the contestants are supposed to know this stuff. So I’m faced with a choice each time: watch in a state of semi-confusion or look stuff up. I decided to do so and found stuff like:

The why behind tempering chocolate. According to the Ghirardelli website, tempering chocolate is “heating and cooling chocolate to stabilize it for making candies and confections—gives chocolate a smooth and glossy finish.” If you want to know how to do that, go here.

Tempering chocolate

Buttercream choices. Love frosting on cakes, cupcakes, and other baked goods? Did you know there are several different types of buttercream? Swiss meringue, American, German, French, Italian meringue. For more on that, go here.

Swiss meringue buttercream

The difference between a macaron and a macaroon (besides the extra O). The Food Network site helped me out here. A macaron is a “French cookie that’s made of finely ground blanched (peeled) almonds suspended in a meringue.” Comparatively, a macaroon is a coconut cookie.



Crème Pâtissière. This is pastry cream bakers use in eclairs, tarts, and other pastries. It is made with milk, eggs, sugar, and cornstarch. This site talks about why cornstarch is preferred over flour.

Maybe you already know all of this. Or, maybe you’re wondering: Why go through the trouble of looking for that information? Well, besides natural curiosity, looking up information is a habit, really. Whenever I write a book, an article, or curriculum, I have to do some research. And whenever I edit a book, I have to check every fact.

When you hear a new term or are made aware of information you don’t know, do you search a library or search online to gain more knowledge? Do tell in the comments below.

Macarons from WallpapersHome. Macaroons from the Food Network. Show logos from somewhere on the internet, via Bing.com. Tempering chocolate photo from Real Simple. Crème Pâtissière found at idee-cuisine.fr.