Tools and equipment

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• 8 sections of explanation, worked examples and diagrams
• 1 practice task with hints and worked answers
• A quiz that marks itself as you go
• Your progress kept across every subject you take

Other lessons in this sub-strand

1. Cake making and decoration
2. Ingredients and their functions
3. Tools and equipment
4. Raising agents in cake making
5. Chemical raising agents
6. Mechanical raising agents: air and steam
7. Why incorporating air matters
8. The creaming method
9. The rubbing-in method
10. The whisking method
11. The melting method
12. Baking, testing and cooling
13. Buttercream and glace icing
14. Royal icing, fondant and sprinkles
15. Common faults, causes and remedies