Bain marie

Breads and yeasted cake doughs:  Savarin dough (for savarins and rum babas), Chinese baozi (steamed bun) dough

Buttering and flouring cake moulds

Caramels, jams, jellies and preserves:  Caramel base for mousse or glaze (caramel sauce), Easy lemon curd, Making a dry caramel, Easy raspberry jam and tips,

Creams, mousses, bavaroises, pastes:  Crème pâtissière (creme pat/pastry cream),

Meringue and macarons:  Italian meringue, Italian meringue macaron shells recipe, French macaron shells recipe, Meringue nests recipe at Ispahan lychee, raspberry and rose pavlovas,  Meringue discs and kisses

Pastry is your friend:  Inverted or inverse puff pastry, Lining a French tart ring with pastry and blind baking, Making shortcrust pastry, Shaping and baking a puff pastry tart shell, Neater puff pastry tart shell

Soft or Stiff peak for cream or egg whites

Sponges: recipes for classic genoise sponge, chocolate cider sponge, sugar-free genoise sponge