Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.
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The Baking Hermit | Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. | thebakinghermit.wordpress.com Reviews
https://thebakinghermit.wordpress.com
Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.
thebakinghermit.wordpress.com
Week 144: Chocolate Japanese cotton cheesecake | The Baking Hermit
https://thebakinghermit.wordpress.com/2016/10/16/week-144-chocolate-japanese-cotton-cheesecake
Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. Week 144: Dominique’s Kouign Amann (DKA). Week 145: Clotilde’s very chocolate cookie →. Week 144: Chocolate Japanese cotton cheesecake. October 16, 2016. What do you do when it’s Sunday evening and you just remembered you are meeting the ladies from work the next day for lunch to celebrate a dear friend’s birthday? You resort to your go-to celebration cake. Top Posts and Pages.
Week 145: Clotilde’s very chocolate cookie | The Baking Hermit
https://thebakinghermit.wordpress.com/2016/11/05/week-145-clotildes-very-chocolate-cookie
Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. Week 144: Chocolate Japanese cotton cheesecake. Week 145: Clotilde’s very chocolate cookie. November 5, 2016. The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the oven, you know you’re on the right track! Makes 25 medium-sized cookies. 1) Prehea...
The Baking Hermit | Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. | Page 2
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Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. Newer posts →. Week 139: Rye sourdough loaf. August 28, 2016. It has been a couple of weeks since I last baked this, but as I promised myself to either bake this until I get the crumbs I was looking for, or until I run out of rye flour (in case of which I shall substitute rye flour with wheat germ where there is a gigantic bag sitting in my pantry! Continue reading →. The ladie...
thebakinghermit | The Baking Hermit
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Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. Week 145: Clotilde’s very chocolate cookie. November 5, 2016. The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the … Continue reading →. November 5, 2016. Week 144: Chocolate Japanese cotton cheesecake. October 16, 2016. October 16, 2016. I have...
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Superior patisserie course at Le Cordon Bleu: Week 2 – Ching's Cakes
https://chingscakes.wordpress.com/2016/04/17/superior-patisserie-course-at-le-cordon-bleu-week-2
A passion for home baking. Superior patisserie course at Le Cordon Bleu: Week 2. April 17, 2016. June 9, 2016. Finished chocolate box centre piece – can’t believe that it took me 5 hours to make this. Close-up of the slightly more acceptable woodgraining element. Close-up of the butterfly and heart. Posted in: Ramblings and musings. Superior patisserie course at Le Cordon Bleu: Week 1. Superior patisserie course at Le Cordon Bleu: Weeks 3 and 4. Leave a Reply Cancel reply. Enter your comment here. Superi...
Superior patisserie course at Le Cordon Bleu: Week 1 – Ching's Cakes
https://chingscakes.wordpress.com/2016/04/11/superior-patisserie-course-at-le-cordon-bleu-week-1
A passion for home baking. Superior patisserie course at Le Cordon Bleu: Week 1. April 11, 2016. June 9, 2016. As superior students we’re expected to be more independent and creative with our work. A big difference with our course folder this term is we have actually been given the methods to the recipes! Time to show chef what we’re made of then! Chocolates and confectioneries made by my mini-group. Close-up of everything made. My final wheel of cheese! Next week we will be tackling the chocolate box, o...
Intermediate patisserie course at Le Cordon Bleu: Week 8 – Ching's Cakes
https://chingscakes.wordpress.com/2016/03/04/intermediate-patisserie-course-at-le-cordon-bleu-week-8/comment-page-1
A passion for home baking. Intermediate patisserie course at Le Cordon Bleu: Week 8. March 4, 2016. This week has been all about plated desserts (both hot and cold) and practicing for my practical exam, which is happening next week. Chocolate fondant with orange and ginger syrup – shame about the slightly out of focus photo! Delices aux bananes (Banana mousse). Gateau Sabrina – practice run number 2. Gateau Alhambra – practice run number 2. Posted in: Ramblings and musings. March 7, 2016 at 2:52 pm.
Intermediate patisserie course at Le Cordon Bleu: Week 7 – Ching's Cakes
https://chingscakes.wordpress.com/2016/02/29/intermediate-patisserie-course-at-le-cordon-bleu-week-7
A passion for home baking. Intermediate patisserie course at Le Cordon Bleu: Week 7. February 29, 2016. It’s chocolate week! Clockwise from top right: Caramel cups, moulded chocolates, malakoff and white chocolate truffles. 2D chocolate picture centrepiece – A corgi made out of chocolate! Gateau Sabrina – practice run number 1. Cross-section of the gateau Sabrina. For the next week and a half we will be tackling hot and cold plated desserts, then it’s exam time! Posted in: Ramblings and musings. You are ...
Superior patisserie course at Le Cordon Bleu: Weeks 3 and 4 – Ching's Cakes
https://chingscakes.wordpress.com/2016/06/07/superior-patisserie-course-at-le-cordon-bleu-weeks-3-and-4
A passion for home baking. Superior patisserie course at Le Cordon Bleu: Weeks 3 and 4. June 7, 2016. June 9, 2016. Week 3 was when we had our Boulangerie unit and as usual it was the most laid back and chilled week. During the first practical we made ciabatta, fougasse (in the shape of rolls) and cheese bread (in the shape of a fougasse – confusing much? Boulangerie unit day 1: 1 = Olive and sun dried tomato ciabatta, 2 = filled fougasse, 3 = fougasse-shaped cheese bread. Creamed lemon parfait with vani...
Superior patisserie course at Le Cordon Bleu: Week 5 – Ching's Cakes
https://chingscakes.wordpress.com/2016/06/09/superior-patisserie-course-at-le-cordon-bleu-week-5
A passion for home baking. Superior patisserie course at Le Cordon Bleu: Week 5. June 9, 2016. June 9, 2016. The different cakes and pastries we made as a group for the afternoon tea party. The beautiful display table – Groups D, E and F did an amazing job. Hats off to everyone! Posted in: Ramblings and musings. Tagged: afternoon tea party. Superior patisserie course at Le Cordon Bleu: Weeks 3 and 4. Superior patisserie course at Le Cordon Bleu: Weeks 6 – 10 and beyond. Leave a Reply Cancel reply. Ching&...
Intermediate Patisserie Course at Le Cordon Bleu: Week 10 – Ching's Cakes
https://chingscakes.wordpress.com/2016/04/07/intermediate-patisserie-course-at-le-cordon-bleu-week-10
A passion for home baking. Intermediate Patisserie Course at Le Cordon Bleu: Week 10. April 7, 2016. This post is really late as I’ve been busy and exhausted since the last day of class on the 18th of March. I’ve actually just started the Superior Patisserie term but I’ll cover that in a separate post. I came out of the exam not feeling very confident at all. It might seem like something trivial but trust me, if you’re wrapping up trolleys every day this is a vital skill to acquire. Fill in your details ...
Ching's Cakes – Page 2 – A passion for home baking
https://chingscakes.wordpress.com/page/2
A passion for home baking. Intermediate patisserie course at Le Cordon Bleu: Week 5. February 17, 2016. I am now at the halfway point of the intermediate patisserie course, which means that exams are less than a month away now. At the moment I am feeling less nervous about the exams than I was in basic as I sort of know what to expect. I suspect that nerves will hit pretty soon once I start practicing and discovering if I can complete the exam dishes with ease within two and a half hours. February 5, 2016.
Intermediate patisserie course at Le Cordon Bleu: Week 6 – Ching's Cakes
https://chingscakes.wordpress.com/2016/02/25/intermediate-patisserie-course-at-le-cordon-bleu-week-6
A passion for home baking. Intermediate patisserie course at Le Cordon Bleu: Week 6. February 25, 2016. Poires au caramel religieuses. Cross-section to show the layers. White chocolate and pistachio entremet with red fruit jelly centre. Cross-section showing the beautifully contrasting layers – very eye-catching. Fraisier cake practice with Chinese New Year themed decorations. Posted in: Ramblings and musings. Poires au caramel religieuses. White chocolate and pistachio. Leave a Reply Cancel reply. Super...
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The Baking Gallery
May 4 / Laura. The Perfect Caramel Sauce. If you're new here, you may want to subscribe to my RSS feed. Caramel can be quite intimidating to the novice baker or cook, but once you get the hang of it, you will never purchase it off the grocery store shelf again. The ingredients are simple: sugar, heavy cream, butter, and a touch of pure vanilla extract. With such simple ingredients, how could it be so intimidating? It was disappointingly gritty. I never gave up though, and nor should you! Lucky for you th...
The Baking Gardener -
The Baking Gardener -. Enter My World of Bread. Welcome to My Garden. Wakey Wakey Rise and Shine. Enter My World of Bread. Welcome to My Garden. Wakey Wakey Rise and Shine. March 29, 2014. Double Chocolate Chip Cookies. Cakes, Muffins and Cookies. March 24, 2014. Cakes, Muffins and Cookies. March 23, 2014. Mary Berry Cooks – Book Review. March 18, 2014. The Extraordinary Malteser Cake. Cakes, Muffins and Cookies. February 20, 2014. Homemade Sausage and Halloumi Pizza. September 22, 2013. August 13, 2013.
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Cake Specialists, Your Ultimate Wedding Cake Resource in the Atlanta Area
The Baking Grounds Bakery Cafe. Home of 'I Do' Cakes. The Baking Grounds Bakery Cafe, Home of I Do Cake is a real, old fashioned specialty cake boutique which has been creating unique wedding cakes, anniversary cakes, grooms cakes for over 50 years. A family tradition since 1958, we want to be your first choice for specialty wedding cake, grooms cakes, anniversary cakes. Call now for a free no obligation consultation. Enjoy a beverage of choice, look at our photo album of wedding cake pictures, and t...
The Baking Guy - Baking Tips and Advice from a Gluten Free Guy
Baking Tips and Advice from a Gluten Free Guy. About The Baking Guy. November 28, 2016. During this time of year, it sometimes seems like there isn’t time to breath. This year is even more hectic for me as I’m in the process of trying to build a house while cleaning and renovating my current home. So I apologize for not giving enough attention to my blog. Other than the building…. Continue reading →. Simple Tips to Make Apple Desserts Faster. November 3, 2016. Continue reading →. October 19, 2016. Autumn...
The Baking Hermit | Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.
Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good. Week 145: Clotilde’s very chocolate cookie. November 5, 2016. The best way to know if your cookies are going to taste awesome? Nib a bit of the cookie dough and if you feel like you want to eat another big chunk of it before it even made it into the oven, you know you’re on the right track! Continue reading →. November 5, 2016. Week 144: Chocolate Japanese cotton cheesecake.
The Baking Hive
Desserts That Warm The Soul. Come and Taste Life. 8211; – – – – – – -. 3362 South 2300 East. Salt Lake City, Utah.
The Baking House | Love what you eat!
Love what you eat! Brownies & Bars. Cupcakes & Muffins. Strawberry, Peach and Fig Jam. Posted on 1 Oct, 2012 in Cupcakes and Muffins. This Jam is very easy to make and the fruit combination tastes a little like wild strawberries; that tiny but full of flavor version of a regular strawberry. I tossed in a Fig simply because I had one left over and the result was optimal! Happy Easter with Homemade Marshmallows. Posted on 20 Jul, 2012 in Recipes. They are specially fun for children (Marina from Yummy Mummy...
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TBI Cake Blog
Subscribe to: Posts (Atom). Who says cake books are your only option? The truth is, cake design possibilities are endless. Here at The Baking Institute we work hand in hand with the client to create cakes that will not only compliment their event, but also design a personalized and unique work as memorable as the celebration. These are just a handful of cakes that we have created for our clients. Please feel free to browse and see just how The Baking Institute can turn any event into a celebration!
The Baking Isle
Things I Saw Today . . . June 28, 2013. Today, the last day of my time off, was going to be a beach day. So I packed my camera in my beach bag in case there was anything of interest on the Gulf Coast. Like maybe a really cool view of a gigantic rain cloud just off the beach:. I was in the shade of a non-rain cloud, so the sand looks dark.) That cloud looked several miles tall! And it appeared to be really dumping some rain into the Gulf for a good 45 minutes or so. Can you read it? April 27, 2013. Not th...
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