BF Bites September Roundup
[…] every chapter, such as the science behind why oil is better than butter in some cakes (spoiler alert: butter’s high water content does not always create the best crumb). With […]
[…] every chapter, such as the science behind why oil is better than butter in some cakes (spoiler alert: butter’s high water content does not always create the best crumb). With […]
[…] in real time and in your own time. I have absolutely loved seeing the incredible cakes and blondies you produced and I am sure you have made people’s day by […]
[…] quality of an ingredient and its effect on the finished dish to bake two chocolate cakes, one with Pump Street Chocolate and one with a standard but well regarded shop […]
[…] the umami and nuttiness it adds to baked goods (thank you Pump St & Violet Cakes) but if you do not have any to hand simply use all plain flour. […]
[…] Roll out to 2.5cm (1inch) thick and cut into 5 cm (2 inch) round “ cakes” Place on a baking sheet, brush with egg wash and bake in preheated oven […]
[…] year around for tarts, galettes and the fillings and bases for jam filled cookies and cakes. Note: I have a selection of alternative fillings in my older Hamantaschen recipe […]