Lesson 1Dairy replacements and fermentates: yoghurt, kefir, plant-based milks — impact on crumb, acidity, and flavourStudy how dairy and plant-based fermented ingredients influence crumb, acidity, and flavour. Compare yoghurt, kefir, buttermilk, and plant milks, and learn how their fat, solids, and acidity interact with leavening and sweeteners in Kiwi baking traditions.
Comparing dairy and plant-based milk compositionsUsing yogurt and kefir to tenderize crumbAdjusting leavening for acidic ingredientsSelecting plant milks for neutral flavorManaging curdling and grainy texturesFood safety for cultured dairy in battersLesson 2Whole grain flours and alternative flours: oat, whole wheat, buckwheat, almond, chickpea — functional properties and substitution ratiosDiscover how whole grain and alternative flours affect flavour, colour, nutrition, and crumb. Learn functional properties and substitution ratios for oat, whole wheat, buckwheat, almond, and chickpea flours in healthier cake formulations suited to local grains.
Protein, fiber, and starch in key flour typesSubstituting whole wheat for white flour safelyUsing oat flour for tenderness and moistureWorking with buckwheat flavor and colorAlmond flour for richness and lower carbsChickpea flour for protein and bindingLesson 3Nut flours and seeds: structure, moisture absorption, flavour impact, and cost considerationsAnalyse how nut flours and seeds contribute structure, flavour, and nutrition while affecting cost and shelf life. Learn to balance their fat and fibre with other ingredients to avoid greasiness, crumbliness, or rancidity in cakes using New Zealand-sourced options.
Choosing nut flours for flavor and textureUsing ground seeds as partial flour replacersManaging oil release and perceived greasinessPreventing rancidity in nut-rich cakesCost-effective blending with grain floursAllergen labeling and cross-contact controlsLesson 4Sweeteners and bulking agents: sucrose reduction strategies, sugar alcohols, stevia, monk fruit, erythritol, allulose, and soluble fibre syrupsLearn how to reduce sucrose while preserving sweetness, bulk, browning, and moisture. Compare sugar alcohols, stevia, monk fruit, erythritol, allulose, and soluble fibre syrups, including digestive tolerance, labelling, and blending strategies for Kiwi tastes.
Roles of sucrose in structure and flavorBlending high-intensity sweeteners for balanceUsing erythritol and allulose in cake formulasManaging cooling effect of sugar alcoholsSoluble fiber syrups for bulk and moistureGlycemic impact and digestive tolerance issuesLesson 5Incorporating fruits and vegetables: purees, grated vegetables, and dried fruits for moisture, sweetness, and fibreExplore how fresh, cooked, and dried fruits and vegetables contribute moisture, natural sweetness, colour, and fibre. Learn selection, preparation, and substitution techniques that maintain structure while lowering added sugar and fat in healthy cakes using seasonal NZ produce.
Choosing suitable fruits and vegetables for cakesPreparing purees for consistent texture and sweetnessUsing grated vegetables without soggy crumbsWorking with dried fruits for chew and sweetnessBalancing water content to avoid dense battersFood safety and storage for fruit-rich battersLesson 6Healthy fats and fat replacers: olive oil, avocado oil, nut butters, Greek yoghurt, applesauce — texture and shelf-life effectsInvestigate how different fats and fat replacers influence tenderness, mouthfeel, and keeping quality. Compare oils, nut butters, Greek yoghurt, and fruit purees, and learn how to reformulate for lower saturated fat without dryness, incorporating local avocado and olive options.
Comparing olive, avocado, and neutral oilsUsing nut butters for flavor and structureGreek yogurt as partial fat and protein sourceApplesauce and fruit purees as fat replacersEmulsification and crumb tenderness controlShelf-life impact of unsaturated fat choicesLesson 7Starches and binders: roles of tapioca, potato starch, xanthan, psyllium in gluten-free or reduced-gluten systemsExamine how starches and hydrocolloids support structure, tenderness, and moisture in gluten-free or reduced-gluten cakes. Learn when to use tapioca, potato starch, xanthan gum, and psyllium husk to mimic gluten and prevent crumbling with NZ-available ingredients.
Comparing tapioca and potato starch functionsHydration behavior of different starch sourcesUsing xanthan gum for viscosity and suspensionPsyllium husk for elasticity and moisture bindingCombining gums and starches for synergyTroubleshooting gummy or crumbly texturesLesson 8Leavening, eggs, and protein enrichment: egg alternatives, aquafaba, whey or plant protein concentrates for structure and nutritionUnderstand how leavening systems, eggs, and proteins create volume, tenderness, and structure. Compare whole eggs, whites, and alternatives such as aquafaba and protein concentrates to design nutritious, stable, and allergen-aware cake formulas for New Zealand bakers.
Chemical leaveners and gas production in battersEgg functions in aeration, emulsifying, and bindingUsing aquafaba as a foaming and binding agentDesigning egg-free formulas with starch and gumsAdding whey or plant protein without toughnessBalancing leavening with higher protein levels
