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Dr. Oetker Spectacular Science Squashable Jelly Bubbles Cupcake Mix, 325 g

£9.9£99Clearance
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Now all the components of your Victoria sponge are ready, the undersides of the two cakes layers should be spread with jam, and if desired cream or buttercream, before being sandwiched together. All that’s left is to round up your friends – if current pandemic rules permit – and sit down to enjoy the queen of the cakes. With more awareness of dietary requirements to avoid foods – such as gluten, dairy, eggs or meat products – due to intolerance, allergies, ethics or simply taste, both home and professional bakers need to know about the alternatives to their standard reagents. As a child, the overriding characteristic of cakes was the sweetness of refined sugar. However, the role of sugar in cake is much more complex. Initially it carries air bubbles into the mixture. It has a tenderising effect, as it softens flour proteins. It also lowers the caramelisation point of the batter, allowing the cake crust to colour at a lower temperature. Finally, it helps to keep the cake moist and edible for several days after baking. Gluten provides strength and elasticity to a recipe which, while highly important in bread-making, isn’t desirable in cakes. This is why flour used for cakes is much lower in protein content than that intended for bread making. Overbeating during flour incorporation can result too much gluten forming and potentially lead to an overly tough cake. Reassuringly, Bouzari notes that cake batter isn’t as precious as many recipes make out. ‘You can abuse it a little bit more than most people let on,’ he says. Bake in the oven Baking is a science as well as an art. Most of us have found out the hard way that you can’t just guess a cupcake recipe. From adding too much baking powder to over-mixing your batter, any slight alterations can make all the difference between a flawless cupcake and a totally botched bake. But have you ever wondered why those magic numbers in your recipe book work while our made up ones don’t?

For jam to set, its pH needs to be around three. Pectin chains naturally have a slight negative charge on the carboxylic acid groups meaning that they repel each other. In a slightly acidic environment, these groups are protonated and repulsion is less of an issue. If it’s too acidic, however, the pectin gets damaged. The pH can be pulled down with lemon juice, citric acid or tartaric acid and again trial and error is the key. It was another chemist, Eben Horsford of Harvard University in the US, who produced the first all-in-one baking powder containing sodium bicarbonate, acidic calcium dihydrogen phosphate and corn starch (to absorb any moisture present during storage). Baking powder recipes have been tweaked over the years but this three-component design – base, acid and a moisture absorber – has held firm. At higher temperatures again, multi-step caramelisation reactions occur between complex sugar molecules and water. The complex sugars breakdown into monosaccharides, then oligomerise before finally self-assembling into small particles. ‘We know the size of these particles and that they contain a certain ratio of carbon, hydrogen and oxygen, but that is all the science that is really known about caramelisation,’ says Cumby.Perfect for parents who want to introduce a fun learning experience when baking with their children, the Solar System mix comes with everything needed to bake 12 cupcakes and decorate them to look like the planets in our solar system. The Dr. Oetker Spectacular Science! Mixes bring a whole load of fun and education to the kitchen as you can create your very own slime as part of the process, and then use it to decorate the cupcakes. The combination of baking and science creates an engaging family activity with some incredibly delicious results. The mixes tap into the wider trend for parents passing on key skills through affordable, easy-to-undertake family activities. By bringing the fun of interactive science reactions to baking, the kids will enjoy learning something new! Dr. Oetker, the UK’s leading home baking brand, is launching a third variant to its Spectacular Science! cupcake mixes. Stretchy Slime follows the success of its Crazy Colour Changing Icing and Squashable Jelly Bubbles which proved popular with families all over the country. Eggs are a “binder”—they help hold the batter together. They also provide aeration, moistness, flavor and tenderness to the cupcakes. Making cakes like these might seem like an ageless tradition, but actually this type of light, airy cake is a relatively new invention.

A classic of risen cakes is the English pound cake, on which the Victoria sponge is based. These cakes generally contain equal weights of the four major ingredients: structure-building flour and eggs; and structure-weakening fat and sugar. This recipe provides the perfect balance of these ingredients. With any more fat or sugar the delicate scaffold of egg and flour collapses, making a dense, heavy cake (like a fruit cake). Recipe This means you don't have to add as much air in your mixing because the chemical leavening agent will do some of the work for you. In fact, the quality of modern leaveners and other ingredients (and equipment like the electric whisk) means that mixing all the ingredients together all at once can still produce a light cake. However, I think the traditional method of beating the butter and sugar first is the most satisfying.Baking can be broken into three stages: expansion, setting and browning. As the batter temperature rises, the gases in the air cells expand the stretchy gluten from the flour, then the chemical leavening agents release carbon dioxide. As the batter reaches 60C, water vapour begins to form and expand the air cells even further. Carbon dioxide and water vapour account for approximately 90% of the subsequent expansion of the batter, the remaining 10% being due to thermal expansion. The traditional Victoria sponge recipe has five core ingredients: fat, sugar, eggs, wheat flour and chemical leaveners. Most of these starting materials, therefore, play multiple roles in the final product. It simply isn’t known exactly what is happening and why during all the stages of the Victoria sponge cake baking processes. There is, however, plenty that we do know. Beat together fat and sugar Like many people, I was inducted into cake making at the apron of my mother. Some of my most treasured memories are of scooping fairy cake mixture into little paper cases, dipping my fingers into the melted chocolate icing, and the satisfaction of eating the misshapen creations for tea. Families can now learn the process of gelatinisation and how liquids and solids react to create stretchy slime with the brand new Spectacular Science! Stretchy Slime Mix. While the science is happening, families can bake twelve tasty cupcakes ready to decorate, meaning the kids can experiment with their creativity and stretch their imaginations to create some slimey treats to wow the whole family. Even the adults will be impressed!

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