Monthly Archives: March 2015

New Choux

Choux pastry is light dough that rises in the oven, leaving the inside soft and hollow and the outside golden and crispy. It is a staple of every patisserie in France, but the quality of such pastry has been hard … Continue reading

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Just a spoonful of sugar

We all love some sweetness in our cakes. Here are a few sugary top tips for bakers: • If you want to reduce your sugar intake for health reasons, such as diabetes, use sweeteners as an alternative to sugar. Be … Continue reading

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Friday Fun

Let’s have some fun, this Friday. Depending on which phone I’m using, my bakery name would be: Fancy Chocolate Corner or Fancy Cake Pop Corner What’s your bakery name?

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Baking power

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