2 weeks ago I bought a cook book titled OKASHI DAIHYAKKAI I (CAKE ENCYCLOPEDIA), translated and printed by a Taiwanese publisher. It was originally published in Japan in 1998 by Japan Broadcast Publishing Co., Ltd. It has lots of detailed and systematic explanations of how to make cakes.
I was initially hesitant over buying this book as because of the Taiwanese translation. Some terms used in Taiwan are different from that in Hong Kong. I decided to buy the book at the end, knowing that it would help me improve my baking skill as the book captures a lot of essential and yet easy-to-follow steps.
Sharing my agony of cake making is the best way to convince how this book helps me. Remember I had hard time whisking the egg white to stiff perks? The book teaches you through photos of how to hold the whisk and how the egg white turns into different texture over each stage.
When I was making the mango mousse cake, I tried to follow all the steps mentioned in the book. I overlooked one minor step (or I thought it was a minor step that I chose not to follow) i.e. to brush sugar syrup (with a dash of liquor) onto the sponge layer cake. The moment I ate the mango mousse cake, I knew that next time I must follow the book diligently, because the cake was obviously too dry and you could feel that it was not blending well with the moist and the refreshing mango mousse. I believed the sweetness and the fragrance of the liquor will also helps blend well with all types of cake fillings. Seldom do I find so many great hints and tips written in such details in other cook books.
So for those who really wants to save some money spent on attending expensive baking classes, self learning with this book would be a great alternative.
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