From a simple cake to macarons, baking is for every taste and every level! But you can ease your way into it with some little tricks that can take you closer to perfection. The Petitchef's team has brought together all of their tips to help you improve your baking!...
Ingredients: Joconde Sponge: ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter ½ cup plus 2 tablespoons/ 150 ml/ 2...
Ingredients: 3 large eggs, at room temperature 130 g Manuka honey pinch of salt 1 1/4 cup (175 g) flour 1/2 teaspoon baking powder zest of one lemon 120 g unsalte...
Ingredients: 1 tablespoon Orange Blossom Water 400 g Self Raising Flour 60 g butter 1 egg, whisked 50 g icing sugar 100 g dried figs, chopped 70 g walnuts, choppe...
Who doesn't love cakes!!
This is what I answer when anyone asks if the reason behind not experimenting with cakes is my distaste for it. But the reason of course is something else.
I still remember my first experiment with 'cake' and gosh, how d
Made this yummy choco biscuit cake over the weekend. To me, it can be referred to as a non-bake cake and also a biscuit as part of the ingredients is biscuits. For some people, chocolate can be a delicious obession and this easy-to-make biscuit cake is
The January 2011 Daring Bakers? challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. My version is a vanilla sponge, filled with berries and a banan
T his time I knew I had to do the DB challenge not because it was a cake, but it was something which I had been planning to do this month,otherwise. Then when the DB challenge was announced, I was so thrilled that I almost bounced off the walls. I love tr
