2. Table of Contents
Back to the Basics........................................................................................................................... 3
Biography........................................................................................................................................ 5
Bakers’ Joy Devil’s Food Cake ...................................................................................................... 8
Cake Formula.............................................................................................................................. 9

3. Back to
the
Basics

4. How to make Parchment paper piping bags
1. Note that the points of the triangle
have been labeled A, B, C in the
photo. Place the triangle on a flat
surface with point B facing you.
2. Curl point A up and under, bringing it
toward you until points A and B meet. The
curled edge from point A should lie on top
of the edge between C and B as shown.
3. Hold points A and B together with your
left hand, picking up point C with your
right. Wrap point C around to meet points
A and B in back. All 3 points align to
form 1 sharp point, which forms the bag's
cone.
4. Hold the bag with both hands, thumbs
inside, and slide points A and C in
opposite directions to make the upside
down "W" as shown.

5. 5.Fold the points of the bag down into the
bag. Tear 2 notches along folded edge
and fold notch down. Tape the outside
seam of the bag if desired
6. To use a decorating tip without a coupler, cut
3/4 in. off the end of the bag, then drop the tip
in, narrow end first. Don't be concerned if the tip
doesn't fit snugly. The icing will hold it in place.
7. To use a tip coupler, drop the coupler base,
narrow end first, into the bag and push it down as
far as you can. Holding the coupler and bag
together in place with one hand, twist on the ring.
When secure, tear away the tip of the parchment
bag.
8. Unscrew ring, position the decorating
tip on the coupler and replace the ring,
locking the tip into place.

6. How to make a pan liner

8. Bakers’ Joy Devil’s Food Cake
Cake Formula
Icing
Assembly
Decoration

9. Cake Formula
Ingredients:
 Cake Mix- 635g
 Water #1- 155g
 Water #2- 139g
 Water #3- 127g
 Oil- 75g
Method of preparation:
1. Add cake mix in the mixer, add 1st water and mix on 1st speed for 3 minutes
2. Scrape the bowl after 3 minutes, and cream for another 2 minutes
3. Add 2nd water and mix for 1 minute.
4. Scrape the bowl, and mix on 2nd speed for 2 minutes
5. Mix oil and 3rd water to together and add slowly on 1st speed.
6. Mix 1st speed for 1 minute.

10. Chocolate Fudge Icing
Ingredients:
 Powder Sugar- 626g
 Salt- 7g
 Cocoa- 52g
 Unsalted Butter- 313g
 Chocolate- 156g
 Heavy Cream- 104g
 Dark Corn Syrup-39g
 Vanilla Extract- 26g
Method of Preparation:
1. Sift together dry ingredients.
2. In the bowl of a stationary mixer fitted with a paddle, cream butter until soft, add dry
ingredients and mix on low speed until smooth.
3. Add the melted chocolate, corn syrup, and vanilla and mix until smooth.
4. Add cream and mix until incorporated

11. Assembly of Devil’s Food Cake
You will need:
 #822 Star Tip
 Piping bag
 Serrated Knife
 Large Offset Spachula
 9inch Cake Circle
