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Top FAQs About Eggless Baking Classes: APCA Chef Online Answers!

Many people reach out to our master chefs and ask them some questions from time to time. So, we thought of compiling some of the most common questions and concerns that people often find themselves wondering about.

1. What could cause the cake to appear cooked on the outside while it is completely uncooked on the inside? I cannot understand why this keeps happening to my cake every now and then!
  • Reason 1: Overheated oven/convection - If your oven/convection is overheated, your cake will rise and appear to be cooked from the outside. However, it will remain uncooked on the inside.
  • Alternatively, if it is not sufficiently pre-heated, it will take 5-10 minutes longer to bake than the time specified. However, this will cause the outside of your cake to become hard.
  • Reason 2: Cake tin size - One of the most important factors in baking a perfect cake. If the tin is too small or too large, you must adjust the time and temperature accordingly. A 7-inch tin is the ideal size for 1-1.5 cups of flour.
2. The cake is well baked, and the toothpick comes out clean, but when it cools down, it sinks from the center. What could be the reason for this?

  • The main reason for this is that the cake was baked at an excessively high temperature or was underbaked. The cake turns out to be dry and dense rather than soft and fluffy.
  • Reason 1: The cake batter may have been over-whisked. If you are a beginner, always use a hand whisk. When using an electric whisk, there is a greater chance of over-whisking.
  • Reason 2: The batter is deficient in moisture. The batter's consistency should be such that it easily drops from the spatula.
3. I follow all the instructions carefully but my cake ends up with a bitter taste. Why is this happening?

Because baking soda is alkaline, it must be combined with an acidic agent such as vinegar or lemon juice in the cake batter. If these substances are not carefully combined with an acid that can neutralize them, they produce a bitter taste. Adding a little more baking powder to your cake batter also results in a bitter aftertaste.

4. Can whole wheat flour be used in place of maida in a recipe?

When you replace all-purpose flour with whole wheat flour, your cake will be more dense, dry, and crumbly. Whole wheat flour also absorbs more water. So, for the first time, we recommend a 50:50 mix of maida and wheat flour, and then try a little more wheat flour than maida the next time. The amount of liquid will also vary.

If you are one of the people who have a lot of queries and questions, then we strongly recommend that you spend time on our website gathering information, contacting us with any questions, and enrolling in the programme that best meets your needs, since it's one thing to read a recipe online and follow the photos and text instructions. When you can visualize how to cook a meal using a recorded video or a hands-on virtual class, it becomes an entirely different experience.

If you want to take a professional pastry making course or eggless baking classes, then check out APCA Chef Online - which offers a perfectly blended course that includes pre-recorded sessions, pdfs, and live courses, as well as the opportunity to speak with top-class chefs whenever you need! So, what are you waiting for? Go ahead, get in touch and get ahead in your life as well as career!

Get All Levels of Pastry Program in $280 $220 (25% off) (Recipe Less Than MYR 2)

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APCA is offering 5 different programs: • Professional Pastry – Basic to Advance • Professional Culinary – Basic to Advance • Eggless Pastry – Eggless. Vegan. Healthy. Organic • Master Pastry Chef series • Short course – Choose from available selection of topics

The program covers basic to advanced level of pastry. 30 different topics with 240 Plus recipes; it’s a complete pastry program for beginners and even professionals.

Once you’d enrol in the program, you will be given the access to our pre-recorded videos for 1 whole year, so you could learn anytime, anywhere and any no. of hours per day.

It covers basic to advanced level of culinary. 20 different topics with 200 Plus recipes. It is a complete culinary program designed for both beginners and professionals.

It covers basic to advanced level of eggless pastry, suitable for students who wish to learn about eggless pastry program. It covers 20 different topics with 200 Plus recipes covering eggless, vegan, healthy & organic within a span of 1 year

It’s an advanced version of Pastry program which requires students to have some prior knowledge about pastries. The Master Chef Series covers approximately 15 topics and more than 125 recipes by 5 world-class master chefs.

If you miss out a live demo, then at a later stage it will be edited and uploaded again. However, it would be good to attend live classes as they would give you an opportunity to ask questions right after the demo, which might not be possible in a recorded version.

We have a virtual concierge, which is a closed group on Facebook where you can ask questions, clear your doubts, and also share your products in order to get constructive feedback.

Yes, anybody who would enrol in any program after 1st Jan, 2021 will be provided PDFs of that particular program.

The entire program is professionally edited and pre-recorded which means that you get a clean professional learning through the video, that is any time better than a live video. Mostly live videos are taken by Mobile phone and there is a possibility of missing out on many important techniques while giving a demo; lots of disruptions and movements which cannot be redone or corrected. Having said that, we do offer extra live demo on weekends for the subscribers which may include a theory session and specific techniques followed by live questions and answer session. If you miss it, then it will be shared with you later.