A Life in Baking, Pastry, and Libations.
In the days before chemically manufactured baking soda was available, ash water was used both as a leavener and as a source of potash. It seems odd to us now but using ash made sense as wood-burning ovens and fireplaces were the primary sources of cooking and heating the home. Although potash worked instantly, it... Continue Reading →
It’s hard to imagine what cakes and biscuits would taste and look like if they were made without baking powder, but in fact, baking powder is a recent innovation that did not make its first cookbook appearance until the 1850s. Sourdough or yeast, along with a helping of dregs from the wine casket, was the... Continue Reading →
Most of my cake decorating efforts are spent making sure that my cakes are flawless: But here is a website that celebrates what happens "when professional cakes go horribly, hilariously wrong": Cake Wrecks.
Buttery. Salted. Caramel. 