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Freelance Baking

I love dessert

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Freelance Baking | freelancebaking.blogspot.com Reviews
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I love dessert
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1 freelance baking
2 i love dessert
3 wedding cakes
4 bliss
5 2 comments
6 happy babies
7 1 comment
8 my mom
9 can you guess
10 where i got
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freelance baking,i love dessert,wedding cakes,bliss,2 comments,happy babies,1 comment,my mom,can you guess,where i got,you're the best,red velvet cake,2 t salt,2 c sugar,3 ea eggs,1 c buttermilk,1 sift dries,cream cheese frosting,3/4 c butter,2 t milk
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Freelance Baking | freelancebaking.blogspot.com Reviews

https://freelancebaking.blogspot.com

I love dessert

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freelancebaking.blogspot.com freelancebaking.blogspot.com
1

Freelance Baking: Something Fancy

http://freelancebaking.blogspot.com/2008/07/something-fancy.html

Tuesday, July 08, 2008. Usually when I bake at home I stick to simple desserts that have a maximum of two components, and I leave the fancier stuff for work. But yesterday I decided to make something a little more complicated. What an exciting way to spend my day off! I knew I wanted to create layers of flavor.but what flavors? And I saw some small, red, perfectly ripe strawberries. Are you thinking what I was thinking? So here is what I came up with. I've included recipes and pictures.enjoy! 3 Add the e...

2

Freelance Baking: Dessert at Farallon!

http://freelancebaking.blogspot.com/2008/09/dessert-at-farallon.html

Monday, September 01, 2008. Farallon (on Post Street near Union Square) was the restaurant that gave me my beginning in the world of pastry and for that I am infinitely grateful! This year Terri added a blackberry-rose geranium sauce and a ricotta cream to go with the pudding. I loved the added depth of flavor. At Farallon I split my time between plating desserts and dessert production (the actual cooking and baking). Plating could often be stressful but at the end of a hectic and crazy night, it fel...

3

Freelance Baking: Happy babies

http://freelancebaking.blogspot.com/2009/08/happy-babies.html

Monday, August 17, 2009. My sister and I were happy babies whenever it was time to eat. Subscribe to: Post Comments (Atom). Megan, Freelance Baking. San Francisco, California, United States. Check out Freelance Baking's Website. To find out about cupcookies. My resume includes Zuni Cafe. Restaurant, Noe Valley Bakery. And Buttercup Bake Shop. I have staged at places like Tartine, Waterbar, and Nick's Cove in Tomales Bay. I bake at home every chance I get! View my complete profile. Follow me on Twitter.

4

Freelance Baking: My Mom

http://freelancebaking.blogspot.com/2009/07/my-mom.html

Friday, July 17, 2009. This is my mom. My love for desserts! The picture at the top is of my mom and I at ChikaLicious. In New York. In front of us you can see three desserts: a fromage blanc cheese cake (hard to see on the bright white plate), a warm chocolate tart with pink peppercorn ice cream and red wine sauce, and the third I can't remember, but it was chikalicious! Meg,simply put,I cherish you! Subscribe to: Post Comments (Atom). Megan, Freelance Baking. San Francisco, California, United States.

5

Freelance Baking: A question for my readers

http://freelancebaking.blogspot.com/2008/08/question-for-my-readers.html

Saturday, August 16, 2008. A question for my readers. Does anyone know how to fix uncooked portions of a fruit tart bottom? At Zuni we make 12-inch fruit tarts every day. Our method is this: take a shell that we rolled earlier from the freezer and arrange fruit on top. Sprinkle with sugar and put in a 375 degree convection oven for about 20 minutes. Transfer to a 350 degree deck oven for another 20-30 minutes. (Times vary depending on the type of fruit and how juicy it is.). Beyond that, I haven't a clue.

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