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Ask the Baker

Baking science, Foods, Mauritian, Food science, nashbakery, Ask the baker

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Ask the Baker | nashbakery.blogspot.com Reviews
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Baking science, Foods, Mauritian, Food science, nashbakery, Ask the baker
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1 ask the baker
2 pages
3 recipe index
4 about me
5 tips and theory
6 sally's chocolate cake
7 ingredients
8 dry ingredients
9 1 teaspoon salt
10 liquid ingredients
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ask the baker,pages,recipe index,about me,tips and theory,sally's chocolate cake,ingredients,dry ingredients,1 teaspoon salt,liquid ingredients,posted by nashreen,10 comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,method
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Ask the Baker | nashbakery.blogspot.com Reviews

https://nashbakery.blogspot.com

Baking science, Foods, Mauritian, Food science, nashbakery, Ask the baker

INTERNAL PAGES

nashbakery.blogspot.com nashbakery.blogspot.com
1

Ask the Baker: About Me

http://nashbakery.blogspot.com/p/about-me_1.html

This blog dates since August 2010 but I never posted anything. Now that I am an educator in Food Studies, I am thinking of facilitating the life of certain students by posting step-by-step recipes. This blog is purely for educational purposes and a way of sharing recipes. Recipes and information that are not mine will always be referenced. PS I may not be a regular blogger, but if you want any answer regarding Food Science or Baking Science. so please feel free to ask me! 28 May 2012 at 00:18.

2

Ask the Baker: Tips and Theory

http://nashbakery.blogspot.com/p/tips-and-theory.html

Tips and Theories on Baking and Cake Making. New comments are not allowed. Subscribe to: Posts (Atom). Welcome to Ask the Baker. Port Louis, Mauritius. View my complete profile. Awesome Inc. theme. Theme images by stellalevi.

3

Ask the Baker: SPONGE CAKE + WHIPPED CREAM AND FRUITS (II)

http://nashbakery.blogspot.com/2013/11/sponge-cake-whipped-cream-and-fruits-ii.html

Friday, 15 November 2013. SPONGE CAKE WHIPPED CREAM AND FRUITS (II). It was a while back that I made this cake for my neighbour. I couldn't taste it to evaluate the cake but she gave positive comments on it. A sponge cake ( Click here. 1/2 L Whipping cream. Crushed fruits: 1 slice pineapple (canned), 1/2 kiwi (chopped), 1 peach or apricot (canned), 2 tbsp syrup from the canned pineapple. Topping: Fruits (kiwis, canned peach, canned pineapple, glacé cherry). Grated black and white chocolate. How to prepar...

4

Ask the Baker: Recipe Index

http://nashbakery.blogspot.com/p/recipe-index.html

1 Biscuits and Cookies. 2 Cakes and Swiss Rolls. Apollo Layer Cake (Chocolate). Chocolate Cake (Nestlé Cocoa Recipe). Chocolate Cake 2 (Nestlé Cocoa Recipe). Chocolate Cupcakes with Filling. Génoise with Mocha Swiss Meringue Butter Cream. Marshmallow Bubble Gum Cake Roll. Mini Génoise with Apple Compote. Mocha Chocolate Chip Cupcakes. Oreo and Nutella Cuppies. Sponge Cake with Whipped Cream and Fruits. Pain de Mie au Beurre" or Butter Bread Loaf. New comments are not allowed. Subscribe to: Posts (Atom).

5

Ask the Baker: LAMINGTONS

http://nashbakery.blogspot.com/2013/04/lamingtons.html

Tuesday, 2 April 2013. As per Wikipedia (2013). Lamington originates in Australia. It is a dessert consisting of squares of sponge cake coated with chocolate icing followed by desiccated coconut. Wikipedia (2013). Further stated that Lamingtons are sometimes served as two halves with a layer of cream or strawberry jam in between. 35 g wheat starch. 75 g self-raising cake flour. 75 g caster sugar. 1/4 teaspoon cream of tartar. 75 g white sugar. 1 1/2 tablespoon vanilla essence. 40 g unsalted butter. 2 Bea...

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Ask the Baker

Tuesday, 31 December 2013. I came across two more or less similar chocolate cake recipe online and it's a must try recipe since they got very positive result. Sally is the magician who developed the formula of this recipe and I will thus paste the link here so that you visit her page and get the detailed recipe from there itself. It's a Triple Chocolate Layer Cake by Sally from Sally's Baking Addiction. Click below to view Sallys' original recipe. For her recipe version. 220 grams all-purpose flour.

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