Baker’s

Dozen
Starting Afresh

Radhika Sheshashayee
 B A K E R ' S D O Z E N
A serial guide to making baking easy, fun and joyful!

Baker's Dozen is a unique serial book designed for YOU.

Most baking books are heavy tomes, of course with great recipes and scrumptious photographs,
but sometimes just too much to take in. They are much like all-you-can-eat buffets with dozens of
dishes, leaving one overwhelmed, confused and finally, unsure of their choices.

Baker’s Dozen shatters this paradigm. It is a serial e-book. Each instalment is only 12-15 pages long,
and perfectly sized for the busy parent or aspiring baker to digest. Each instalment both stands on its
own and is a part of the larger whole. You can pick and choose the instalments you want and leave
those you feel you don’t need.

Baker’s Dozen is demystified, user-friendly, amateur-friendly and child-friendly. The book is

digitized, which allows you to navigate and search and find easily. You will find exciting recipes,
pretty pictures, fun tips and useful hints, easy to digest and a joy to share.

Baker’s Dozen hopes to make baking easy and fun, make it an activity that you can share and enjoy
with your family and friends. The objective of the book is joy – the joy of creating, the joy of
eating, the joy of togetherness, the sheer joy of life!

Baker’s Dozen will consist of 13 instalments –

1. Starting Afresh 8. Icing frostily
2. The Second Tier 9. Piping, not plumbing
3. Freedom from Gluten 10. Sculptilitious
4. Vegan Delights 11. Blooming with Flowers
5. Avoiding Eggcitement 12. Getting into Shape
6. Refusing to be Cowed 13. Around the World in 8 Tea cakes
7. Sweetness beyond Sugar
 F O R E W O R D

I can’t remember a time when I didn’t bake.

My childhood memories are all about baking with my mom.

Sitting around the bowl while she beat the butter and eggs and what-have-you with a wooden spoon. Waiting
expectantly to lick the remaining batter. Glorying in the wonderful aromas as the cake rose gradually in the
oven. Pushing aside the greens and asking for a second helping of delicious cake. And, when I was old enough
to be entrusted with the baking myself, poring over issues of the Woman’s Weekly and finding “exotic” recipes
to try out.
My mom’s default recipe was the Pound Cake, and our only baking equipment were a rickety set of scales
and a round table top oven. What excitement it caused, when the oven was taken down from the top of a tall
cabinet and first examined carefully, to ensure that a nest of scorpions hadn’t claimed it as home. What fun it
was to wipe it clean and keep all the ingredients on the kitchen table, lined up like soldiers to do battle.

Baking is fun. It’s about creating memories. It’s about bonding. It’s about infusing the home with joy.

It is love and butter and all things good!

Do I hear you say butter and sugar and flour aren’t good for you? Or that it’s too much work to bake from
scratch? Or, let’s grab a Betty Crocker mix?

Baking ‘de novo’ is healthier than using any baking mix in the market! You can tinker with ingredients. You
can be creative. You can attempt the flavours that haunt your dreams. Also, when you bake yourself, you
know what goes into your cake, and what you are your family are enjoying.

But first things first - Baking is a science. Master the chemistry first. The building blocks of a great cake are
flour, butter, eggs and sugar. Flavouring and leavening agents add taste and tenderness to a cake. Everything
else is just window dressing.

For a novice, the three following recipes are the only ones you’ll ever need. They have very few ingredients.
And they are easy to remember! Once you’ve made them a few times, with success, that’ll encourage you to
bake often and venture out further.

So, without ado, put on your apron, pick up your whisk, and come bake with me!

In this first instalment of this e-book series, aptly named “Starting Afresh”, we will discuss three simple
cakes. These are – the Easiest Two-Bowl Cake, the Yummiest Yellow Cake and the Tastiest Sponge Cake.
 E A S I E S T T W O B O W L C A K E

This is a very quick and easy cake to make. As it has no butter, there’s no "creaming"
involved. Oil creates a wonderfully moist cake that stays soft even in the fridge.

Here the ingredients are grouped into dry and wet, and they come together with just a
whisk, egg beater or hand blender.
INGREDIENTS
2 cups flour, 240 g
1 1/2 cups sugar (can reduce it to 1 cup), 200-300 g
2 tsps baking powder, 10 g
1/2 tsp salt
1/2 cup oil, 125 ml
1 cup buttermilk, 225 g
2 eggs, whipped until frothy
2 tsps vanilla extract

DIRECTIONS
√√ Preheat oven to 180* C. Prepare two 6" round tins, lining them with baking parchment and
spraying with a baking spray. Gather two bowls, one larger than the other.
√√ In the large bowl mix together the flour, the sugar, baking powder and salt.
√√ In the second smaller bowl beat the eggs with an egg beater or hand blender until frothy. Add
in the oil, buttermilk and vanilla and beat until well combined.
√√ Pour the wet ingredients into the dry ingredients and mix until no lumps remain.
√√ Pour into the prepared tins and bake for 30-40 minutes, or until a skewer inserted into the
cake tests clean.
√√ Cool on a wire rack and dig in!
I had the privilege of tasting and enjoying
cookies, cakes and other desserts made by
Radhika. The sweetness of her character
sweeps into the desserts she makes. I
particularly like the way she blends different
flavours. Her chilli cake has my highest
recommendation. Above all, she is an
excellent teacher. She is patient and very
enthusiastic to teach.

Tripti Bhaduriya
 Y U M M I E S T Y E L L O W C A K E

( A K A 1 - 2 - 3 - 4 C A K E )

Once you have mastered the Easiest Two Bowl Cake, you are ready to attempt this one.

Butter gives a cake an unsurpassed aroma and crumb. In turn, the butter needs
"creaming". Creaming is the process of beating butter and granulated sugar together, with
a hand held cake mixer. The sugar cuts into the butter creating myriad air pockets. These
fill with the gas (CO2) released in the reaction between the baking powder and the acidic
yoghurt and help raise the cake creating its wonderful crumb.

The ingredients are easy to remember as 1-2-3-4 (1 Butter; 2 Sugar; 3 Flour; 4 Eggs)
INGREDIENTS
1 cup unsalted butter, softened, 200g
2 cups sugar (can reduce to 1 1/2 cups or less) 300-400g
3 cups flour, 360g
2 1/2 teaspoons baking powder
1 cup yoghurt, 225g
3/4 teaspoon salt
4 large eggs, room temperature
1 tablespoon vanilla extract

DIRECTIONS
√√ Preheat oven to 180* C. Prepare two 8" round tins, lining it with baking parchment and
spraying them with a baking spray.
√√ Mix together the flour, baking powder and salt and set aside.
√√ Whisk the yoghurt until smooth and keep aside.
√√ Cream the butter, sugar and vanilla extract until light and aerated. About 5-8 minutes. You
are aiming for the sugar to create millions of air pockets in the butter.
√√ Once the butter is light in colour, add the eggs and beat until fully incorporated.
√√ Now add the flour (dry mixture) and the yoghurt (wet mixture) alternately making sure
there are no lumps. Don't take too long with this part of the procedure, as the longer you beat,
the tougher the cake will be.
√√ Add the dry and wet ingredients in three or four additions, starting and ending with the flour.
√√ Divide the batter evenly between the two tins and bake for 30- 40 minutes or until golden
brown and done.
√√ Cool on a wire rack for 10 minutes, then unmold from the tins and continue to cool.
 T A S T I E S T S P O N G E C A K E

A sponge cake is literally that : a sponge! It doesn’t have an assertive taste of its own; but
it is the perfect foil for frostings like fresh cream and juicy fruit. It is sturdy but pliable.
Plain, almost dry on its own, but is the foundation for the most spectacular layered cakes
in combination with berries, liqueur, chocolate shavings and cream. Roll it with Nutella
or lemon curd, and you have a delightful Swiss roll. Cover the roulade with chocolate
ganache and you have a Bûche de Nöel. The possibilities are endless!

Of all the cakes, this one is the trickiest to master. The simplicity of the ingredients belie
the ease with which things can go awry. Make sure you sift the flour a few times for this
one. And fold in the flour with a gentle hand!
INGREDIENTS
4 eggs
½ cup sugar, 100g
2/3 cup flour, 80g
2 tbsps melted butter or ghee plus extra for the base of the tins

DIRECTIONS
√√ Preheat oven to 180* C. Prepare two 8" round tins, lining them with baking parchment.
√√ Spray or brush the base of the tins with butter or ghee.
√√ Bring a couple of inches of water to a simmer in a saucepan over low heat. While the water is
heating, get all your other ingredients ready.
√√ Sift the flour a couple of times and keep ready.
√√ Melt butter or ghee and keep ready.
√√ Break the eggs into a large glass or metal bowl, add in the sugar and whisk until combined.
√√ When the water reaches a steady simmer, lower the heat and rest the large bowl over the
saucepan and continue whisking the eggs at high speed until it triples in volume. The idea is
to beat the eggs over a double boiler.
√√ When the eggs go pale and foamy and increase in volume, turn the heat off and take the bowl
off the double boiler.

...CONTINUED
 T A S T I E S T S P O N G E C A K E
( C O N T I N U E D )
DIRECTIONS
√√ Continue beating the egg foam until it comes to room temperature and falls in a ribbon.
√√ Test the readiness by lifting the blades of the beater and letting the egg foam fall onto itself. If
you can write your own initial and it stays on the foam for a few seconds before disappearing,
you are ready for the next step.
√√ Add the flour gently, in three or four batches, folding it into the egg mixture until no lumps
remain. Work quickly, but with a gentle touch as you don’t want to lose the aeration created.
√√ Once the flour has been completely folded in, add the melted butter or ghee along the edges of
the bowl and fold that in as well.
√√ Pour the batter into the prepared tins and immediately pop them into the oven.
√√ The sponges will be done in 10 to 12 minutes. They are ready when golden and fragrant.
√√ The test of ‘doneness’ is when the sponge springs back when touched lightly.
√√ Cool in the tins for 10 minutes, then turn out onto a wire rack briefly. Keep the cakes covered
until you are ready to fill and frost them.
I have always avoided baking as for me it
didn’t seem logical…until I met and learnt the
secrets from Radhika. I did an introduction to
the Science of Baking class and can honestly
say that I haven’t looked back since. My
family think I am an expert – all thanks to
Radhika’s fabulous class. Thank you Radhika
and I hope you continue to teach others your
wonderful skills.

Riki Cochrane
 T H E T A S T I E S T A M E R I C A N
B U T T E R C R E A M

While all these cakes are delicious on their own, you can impress your friends and family
by gilding the lily with these simple, no fail frostings
INGREDIENTS
1 cup butter, at room temperature
¼ cup – ½ cup fine sugar
¼ cup water at room temperature
1 tbsp Vanilla extract

DIRECTIONS
√√ Dissolve the sugar in the water over heat and set aside to cool completely.
√√ Beat the butter until light in colour and texture.
√√ Beat in the sugar syrup and vanilla in two batches.
√√ Taste for sweetness, adding more sugar if required.
√√ Use immediately or store in the refrigerator.
Radhika, thanks for making the pirate cake

for my son’s birthday p a rt y. Yo u r work is

outstanding and cake was very delicious.

Everybody in the party loved the cake and

wanted to know where it came from.

Ankita Bansal
 D E L I C I O U S F R E S H C R E A M
F R O S T I N G

While all these cakes are delicious on their own, you can impress your friends and family
by gilding the lily with these simple, no fail frostings
INGREDIENTS
1 cup fresh cream (38% fat)
2-4 tbsps caster or superfine sugar
1 tbsp vanilla bean paste
2 tbsps cornstarch

DIRECTIONS
√√ Chill a large bowl over an ice bath.
√√ Pour in the cream, sugar, vanilla and cornstarch.
√√ Beat with an electric hand blender until the cream thickens. Beat until soft peaks form, then
chill in the refrigerator.
√√ The cream will thicken further when chilled.
 T A N G Y L E M O N G L A Z E

While all these cakes are delicious on their own, you can impress your friends and family
by gilding the lily with these simple, no fail frostings
INGREDIENTS
Icing sugar
Lemon juice

DIRECTIONS
√√ Mix the icing sugar and the lemon
juice adding more icing sugar as
required to form a thick glaze.
√√ Pour over a hot cake.
Had a fun half day learning bread making skills

with Radhika. Her tuition was well planned

and clear and our small group was able to

get hands-on experience with three different

types of bread. For a bread fan with no baking

background, this was an ideal introduction to

a life skill of our ancestors. Thanks Radhika.

Jon Coates
 T I P S , T R I V I A A N D T I M E S A V I N G H I N T S
√√ While weighing ingredients is a more accurate way of baking, making cakes the American way — with
measuring cups – Is quick and easy. Get a set of measuring cups and spoons.
√√ An inexpensive hand blender makes baking easy and quick.
√√ Big metal and glass mixing bowls from Ikea make baking (and cleaning afterwards) a dream.
√√ Baking parchment and baking sprays are a boon for the busy. Cut squares of parchment in your spare
time, use a baking tin and a pencil and trace a circle around the tin. Cut around the circle. Stash a bunch
of these parchment circles in a ziploc bag, and you are ready to line your tin when the mood to bake
arises. The bonus: you can wash and reuse the circles a few times!
√√ Ingredients should be at room temperature. If you’ve forgotten to take the butter out of the fridge, cut into
tiny squares to speed up the process. Don’t melt the butter in a microwave. (Butter needs to be soft and
pliant but not runny for the best creamed cake).
√√ Eggs from the fridge can be placed in warm water for a few minutes to bring them to room temperature.

...CONTINUED
 T I P S , T R I V I A A N D T I M E S A V I N G H I N T S
√√ Don’t have buttermilk? Add a tablespoon of vinegar or lemon juice to a cup of milk. Let sit for 5 minutes.
Voila — buttermilk!
√√ Orange and lemon peels add a burst of flavour to cakes and cookies. Freeze the peel in small freezer bags.
Cut the frozen peel into thin strips with a pair of kitchen scissors, directly into your batter.
√√ Make your own vanilla extract by buying good quality pods. Slit a couple of pods to expose the beans.
Fully immerse in vodka or bourbon. Keep in a dark cupboard for a week to 10 days, shaking gently every
so often. The extract is ready to use when the beans infuse the vodka.
√√ Baking soda and baking powder are different. Both have a role to play in different cakes. Baking soda is
a base. It needs an acid to activate it. Cakes with yoghurt, sour cream, acidic fruit, natural cocoa powder
or molasses, call for baking soda. Baking powder on the other hand, is a combination of baking soda, an
acid (usually cream of tartar) and cornstarch. It is double acting – which means that it first activates when
mixed with a liquid. The second rise happens in the oven when the batter comes in contact with heat.
√√ Both are highly susceptible to heat and humidity. Keep them tightly closed in a cool dark cupboard.
√√ Baking soda has multiple uses. Use it in combination with vinegar to scrub and disinfect your chopping
boards.
 G L O S S A R Y
A quick overview of some of the terms and jargon used :

Tsp : Teaspoon (5 ml)

Tbsp : Tablespoon (15 ml)
Cup 240 ml : 240 ml
Wire rack : A rack to cool cakes and breads on.
Leavening agent : A chemical used to raise a batter or dough. Baking powder and baking soda are examples.
Baking spray : Pressurized oil spray in a can. Perfect release for your cakes.
 A B O U T T H E A U T H O R
Radhika Sheshashayee is a well known baker, cake-decorator, confectioner and creator of innovative and amazing
desserts.

She is the Founder and Director of Sinsations by Radhika, a boutique company based in Singapore.
Sinsations by Radhika was born out of passion. A passion for all things sweet. A passion for perfection. A passion to
create the perfect cake, that melt-in-the-mouth frosting, those delectable cupcakes. A passion to create an amazing
experience and an everlasting memory for every occasion.

Sinsations by Radhika offers a wide variety of cakes, cupcakes, brownies, cookies and other sinful temptations for every
kind of celebration - birthdays, weddings, anniversaries, get-togethers and goodbyes - customized for your family, for
the occasion, and completely unique to you.

Sinsations by Radhika also has a specialized line of cakes and desserts for people with special dietary needs. These include
vegan, gluten-free, sugar-free, dairy-free, nut-free and egg-free cakes, created with special ingredients and under the
most stringent of conditions. The miracle is that unless you were told, you would never know that these were any
different from their more sinful siblings!

Radhika is a self-taught baker who has been spreading joy through her creations for over 40 years. She loves visualizing,
designing, and creating bespoke cakes in close consultation with her clients, to deliver the perfect cake for each occasion.
Her creations are the perfect meld: delightful to behold, delicious in taste, and everlasting in memory.

Radhika has also been teaching for the past 15 years. She has conducted more than 150 courses covering more than 1,400
students, including classes on the Science of Baking, the Art of Cake Decorating, the Science of Gluten free Baking, and
many more.

Radhika is available on SINSATIONSBYRADHIKA S I N S AT I O N S . R S @ G M A I L . C O M

S I N S AT I O N S B Y R A D H I K A . C O M S I N S AT I O N S B Y R A D H I K A

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