How do I use glucose syrup/liquid glucose when baking cakes, specifically Victoria Sponge, Choc Fudge and Carrot Cake?
I am baking my first order of cakes on Thursday and the previous supplier to my customer used glucose syrup in their recipes, they are a larger manufacturer than little old me in my kitchen! Will it help, is it necessary and if so how much do I use?
Any help from you amazing people is very much appreciated
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6 Comments
I would definitely see if you can get some experience in high-yield kitchens before attempting to emulate them. If you offer to "stage", many will just let you come observe for an afternoon. Just tell them what you're trying to accomplish.
Thanks again
Something I don't do as a cake decorator is sculpted cakes....I'm just no good at them. I'm very clear about being no good at them and frankly, I don't intend on practicing. So, if someone wants Thomas the Tank Engine, they'll have to go elsewhere, because I'd rather lose the business than make a crappy train and lose the customer. When they want something soft and romantic for their honey, they'll come back to me. No fuss, no confusion. I hope that helps. Good luck and please keep us posted.
Have you got a recipe or even a rough list of ingredients?
Whey solids are milk protein. Used in baking for clean taste, added texture, increased protein and longer shelf life (http://bakerpedia.com/ingredients/whey/)