Yes, totally agree! Understanding sugar in general can enhance your skills. Lamination is another good practice that people avoid, but it’s so useful. I recommend good butter like Plugra, as it makes a huge difference.
Don’t forget about buttercreams—American, French, Italian, and Swiss are all great to learn. Frostings, too, like ermine and stabilized whipped cream.
Learn chocolate basics as well—maybe start with tempering for decorations.
You should also explore different cake types like genoise and butter cake, and find reliable recipes for each.
Feel free to message me for more tips or resources!
It really depends on where you’re from. Having crowd favorites is important, but the list varies by region and culture. I suggest picking up a home economics textbook for some basic, useful recipes—around 10 to 12 of them.
You have a good starter list. My proudest moment was realizing I could create a basic cookie with things I had in the kitchen. You can also try muffins, cupcakes, cobblers, or pies. Knowing how to make a pie crust, both sweet and savory, is super useful!
For a good beginner yeast bread, try a no-knead recipe like this: Peasant Bread Recipe | King Arthur Baking.
Also, invest in a kitchen scale and instant-read thermometer—they’ll make your baking more accurate.