Top pastry chef's baking secrets revealed

Executive Chef Roshan Roy Mendosa, Radisson Blu Kaushambi who has over 15 years of experience working with some of the top hotels like Orchid, J W Marriott, Sheraton Kuwait, Sahara Star, Taj Exotica, Hyatt Regency, Hilton Bangalore has a specialisation in pastry and bakery.

The dashing chef who believes that one must never give up on learning shares some of his baking secrets with us.

What are the basic tips one should keep in mind while baking a cake?

- Making a perfect cake requires following the recipe to perfection. Here are some steps that you must not miss.
- Diligently follow the recipe and the method step by step. This is the most important step and the thumb rule in baking cakes and breads. Pans for butter cakes are usually greased and floured. Pans for foam cakes are usually not. Pre heat the oven 10 to 15 minutes before baking.
- Don't overbeat or underbeat the batter. Underbeating or overbeating will affect the texture and volume of the cake.
- Fill pans halfway. This will ensure that the cake bakes evenly and that the batter doesn't overflow the pan during baking. If you're using a special-shaped pan such as a heart or Christmas tree, measure how much batter it will hold by filling it with water. Measure the amount of water and use half that amount of batter. Extra batter can be used for cupcakes.

- Carefully space pans in the oven. Place single pans in the middle of the center rack. For more than one pan, leave at least 1 inch between the pans and the sides of the oven for good air circulation. If necessary, stagger the pans on two oven racks so one is not directly above the other so that air flows evenly around them. If you are baking cakes on both racks, it's a good idea to rotate the pans midway through the baking period. The most effective way to rotate is to turn the pans around, so that the side of the pan or baking sheet that was at the front of the oven is now at the back, and to put the top pan on the bottom rack and the bottom pan on the top. This technique makes up for any hot spots or other inconsistencies in your oven.

- Cool cakes completely before filling, frosting or glazing them.

What ingredients can replace eggs in an egg-less cake?

Condensed milk, Flax seeds, Yogurt.

What is the secret to making the best cake icing?

The icing has to be of the right consistency and the recipe should be measured accurately. The shine on the icing is a required parameter to constitute the best icing.

What type of cookies are in most demand during winters?

Spiced cookies and biscotti that can be dunked in alcohol / wine.

What is the latest trend in cakes?

Addition of spices and a fusion of fruits and spices along with different types of sponges made of different ingredients other than flour, butter, eggs and sugar.

What, according to you is going to be the largest selling item during Christmas?

Stollen, Rich Fruit Christmas Cake, Panforte, Dundee Cake, Cinnamon Stars and Lebkuchen.