Bake It Til You Make It

As literally any other baker on the planet, I'm sure you have had your share of baking "failures". Sunk cake? Soapy cookies? Leaky frosting? Yup, we have all been there. Let's be honest, baking failures are no fun. Apart from the obvious monetary cost involved, there's the bigger frustration of not knowing what actually went wrong?! And sometimes these repeated failures, coupled with the unknown can take a massive toll on us. So how do we deal with these repeated setbacks to make us a stronger, more confident baker? Where are all the magic answers hidden? Listen now to find out. Check out: Bake It 'Til You Make It, a 12 weeks pastry mentorship program to help you become a confident, skilled baker.Book recommendation: Can't Hurt Me, by David Goggins (I'd recommend listening to the audiobook as opposed to reading it as DG shares a lot of stories not mentioned in the book)Follow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

We all love food. You wouldn't be here if you didn't. But we all want good food, right? I mean nobody wants to eat bad food. Can we all agree on that?  But, here’s the question- how do you classify good food? Like what is it about food that can either make one dish 'out of this world amazing'...and some dishes, well...ehhh - they aren’t bad but ain't doing anything special for me?In today's episode, we dissect this intriguing mystery to discover the secrets of great baking.Resources:Episode 5: Secret workings of a great dessert (Part 1)Episode 6: Secret workings of a great dessert (Part 2)Flavour Thesaurus: click to buyThe Flavour Bible: click to buyElements of Dessert: click to buy*We do not have any affiliate to these links. Follow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

If you've ever attempted to make your own bread or perhaps jumped on the sourdough bandwagon, you already know it's not as simple as mixing flour, water and salt together. Yeast, like all humans, rarely behaves the way we want it to. So how do we tame this beast?In today's episode, we dive into the world of fermentation, dissect yeast behaviour (& farts!) and talk about why modern bread baking is actually making us gluten intolerant! Strap on bakers, it's a wild ride!Follow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

I’m sure all of you have heard of gluten, at some point or the other. You know gluten free? Or gluten development? Don’t over mix your cake batters because you don’t want gluten development? So, the question is…what the heck IS gluten? In today's episode, we dive into the intergalactic world of gluten and how understanding this humble concept can drastically elevate your baking game. Resource:How baking works, by Paula FigoniFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

Let's be honest- most of us have been guilty of swapping plain, all purpose flour with wholewheat flour for a "healthier" alternative in our bakes. And like most of us, you've probably been disappointed with the results one time or the other.In today's episode, we will dive into why a simple substitution like this does not work, leaving your cakes dry and dense, and what you can do instead. Resource:Minimalist Baker: Click for websiteFollow on InstagramFor recipes: My Yummy SpatulaFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

We live in a very visual world- from constant scrolling on Instagram & Tik Tok to feasting with my eyes first. It is safe to say, to be a successful baker, it is not only enough to create desserts that taste good, but more importantly, also look great. In today's episode, we dive deeper into the remaining components of our four step process & dissect the inner workings of a great dessert- that both looks AND tastes great. For all recipes: https://www.myyummyspatula.com/Follow on Instagram: @myyummyspatulaFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

If you're a baking enthusiast, I'm sure you have asked yourself this question one time or another- "How do I become a good baker/chef?" I know I have! While there are a lot of different factors, after years of being in this industry, it is safe to say being a good baker comes down to one thing- Can you make the most amazing desserts that is sure to keep people craving for more? In today's episode, we dissect the inner workings of a great dessert and what actually makes a simple dessert go from average to 'people just cannot get enough of it'! Resources:Flavour pairing book recommendation: The Art & Science of FoodpairingFrench Entremet Masterclass, 17&18 Sept: Book your spot hereBake It 'Til You Make It, signature 90 days pastry mentorship program: Click for more detailsFollow on Instagram: @myyummyspatulaFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

We all know sugar is important in baking...I mean we are making desserts after all. But did you know, apart from adding sweetness, sugar actually plays a much bigger role than we realise? Some might even say that it's the superfood...of the pastry world! In today's episode, RJ dissects the miracle that is sugar and everything it does for us in our desserts so that you can make your desserts..that much better (and maybe sweeter!)Links:MYS 12 weeks signature pastry mentorship program: Bake It 'Til You Make ItEnrolments opening end of year. Limited spots available. IG: @myyummyspatulaFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

Egg substitution is probably one of the MOST, if not THE most talked about topic in the online baking space. And the reason for this popularity stems from the fact that egg is a SUPER ingredients, that is incredibly versatile in baking. So the question is- how do  you go about substituting this super ingredient?! Well you've come to the right place, my friend! In today's episode, we're gonna be talking about just that and how to actually go about substituting eggs + most common ingredients that can be used in place of eggs.Hop on, hope you're egg-cited! :PFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

Want to get paid to bake cakes for a living?In today's episode, we are going to do a deep dive on how to actually get started in pursuing a full time career in baking. I'm gonna break down the pros and cons of going to a culinary school and what else can you do to make it as a professional baker/chef. Links:Bake It Til You Make It- a 90 days pastry mentorship program:  https://www.myyummyspatula.com/pastry-schoolFollow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula

If you've ever patiently waited for the oven timer to go off, only to discover that your cake looks nothing like you expected, then you've come to the right place. In today's episode of Bake It 'Til You Make It, we're doing a deep dive into what causes a cake to not rise properly and more importantly, what can you do to actually fix it and make beautiful cakes every single time! Follow us on: Instagram Subscribe to our youtube channel: My Yummy SpatulaFor recipes: My Yummy Spatula