Desserts, baking and pastry

  1. Caramelising sugar with a blow torch
  2. Covering a pie with a pastry lid
  3. Crimping the edge of a pasty
  4. Filling and piping cupcakes
  5. Folding
  6. Glazing with egg wash
  7. How to assemble a tiered wedding cake
  8. How to blind bake pastry
  9. How to cover a cake with fondant icing
  10. How to cream butter by hand
  11. How to fold egg whites into a mixture
  12. How to ice a cake with buttercream
  13. How to ice a cake with royal icing
  14. How to ice cupcakes
  15. How to ice cupcakes with poured fondant
  16. How to knead bread dough
  17. How to line a rectangular cake tin
  18. How to line a round cake tin
  19. How to line cake tins
  20. How to make a checkerboard cake
  21. How to make a paper piping bag
  22. How to make a pavlova base
  23. How to make a quick chocolate sauce
  24. How to make a Swiss roll
  25. How to make breadcrumbs
  26. How to make caramel
  27. How to make choux pastry
  28. How to make crumble topping
  29. How to make custard
  30. How to make ganache
  31. How to make Italian meringue
  32. How to make parathas
  33. How to make pastry tart cases
  34. How to make rough puff pastry
  35. How to make scones
  36. How to make shortcrust pastry
  37. How to make two-tone icing
  38. How to make Yorkshire puddings
  39. How to marzipan a fruit cake
  40. How to pipe chocolate decorations
  41. How to pipe icing decoration on a cake
  42. How to poach pears
  43. How to rescue stale bread
  44. How to shape and fill vol-au-vents
  45. How to shape Danish pastries
  46. How to shape hot water pastry for a raised pie
  47. How to shape pizza dough
  48. How to soften butter fast
  49. How to temper chocolate
  50. How to test for stages of sugar syrup
  51. How to whip cream
  52. Knocking back
  53. Lining a tart tin with pastry
  54. Lining a tart tin: trimming the pastry
  55. Melting chocolate
  56. Preparing ramekins to cook soufflés
  57. Removing cakes from a cake tin
  58. Removing vanilla seeds from the pod
  59. Rolling out pastry
  60. Rubbing in
  61. Shaping a loaf of bread
  62. Steaming a pudding
  63. Testing to see if a cake is cooked
  64. Using a food processor to pulse ingredients
  65. Using a piping bag
  66. Using fresh yeast
  67. Working with filo pastry
  68. Wrapping a pudding for steaming