I sat down with my Sunday morning coffee today looking for the best damp, moist, heavy chocolate cake recipe ever and in comes this. Your newsletter is a joy and and a delight and I get to learn so much and be inspired! Thank you and Happy 100th Edition!
Making Sundays special - as ever - thank you. Set aside my afternoon, and got ALL the ingredients I could imagine for a chocolate cake, to try and celebrate KP as much as it deserves!
Hi Nicola! Quite new to your recipes but having tried a few you are fast becoming a firm fave, your book is on order! Looking at this recipe I have a question: for eggs you have given '130g', sorry if this is a silly question, but is this in their shell or once they've been 'deshelled'?
Chocolate cake is hands down my favourite cake. Thank you for posting two wonderful-looking cakes and congratulations for the 100th edition! Will definitely have to bake both. I noticed in this sponge recipe, salt is not included. I've noticed some recipes don't call for salt, while American recipes call for the inclusion of salt while recipes in the UK don't always include salt. I would be interested to know when and how salt plays a role, especially in sponges. Looking forward to more recipes and stories.
Congratulations! And thank you for this newsletter which has transformed my baking and given so much joy to me and everyone who gets to taste your recipes.
Congratulations! I'm a cook rather than a baker, so especially enjoy your detailed recipes... along with the explanation of the why and how of ingredients. Here's to 100s of more interesting posts! Thank you for writing!!
Omg, that “cake” your mother made for you. And I thought I was a good mom. It’s no wonder you bake cakes. And I know you are tired of this question, I have a daughter who is gluten intolerant, can I make the chocolate cake with gf flour?
I am thinking the major project is a cookbook too! 😍 happy 100th edition of the newsletter and hope you are able to continue to do it for as long as you want to!! You do such a great job with it!
Special! Thank you. Mum
Love you!
I hope your MAJOR project is a cookbook Nicola and if it is - I'm ordering it NOW ❤️❤️❤️
Ahahaha WATCH THIS SPACE. Thank you so so so much for the support. ❤️
I sat down with my Sunday morning coffee today looking for the best damp, moist, heavy chocolate cake recipe ever and in comes this. Your newsletter is a joy and and a delight and I get to learn so much and be inspired! Thank you and Happy 100th Edition!
I got you Kavita ☺️ here’s to many more psychic cake moments in the future!
Happy 100th edition and here’s to many many more!
Thank you so much!!! 🍾🍾🍾
KP is so special. Thank you for the Sunday morning joy!
Thank you for reading. It means the world!
100! Woohooo! Congrats! Thrilled to have received all of them! I'm so impressed by you! xxx
Thanks so much Jen, let’s eat croissant soon???
Yes! Had a weird month but would really like to get that organised! Xx
Making Sundays special - as ever - thank you. Set aside my afternoon, and got ALL the ingredients I could imagine for a chocolate cake, to try and celebrate KP as much as it deserves!
Thank you Rory. You are the best. I’m going to make canelé ice cream based on your brown bread recipe!
Amazing, lemme know how it goes! I'm just waiting for my canelé tins to arrive...
Hi Nicola! Quite new to your recipes but having tried a few you are fast becoming a firm fave, your book is on order! Looking at this recipe I have a question: for eggs you have given '130g', sorry if this is a silly question, but is this in their shell or once they've been 'deshelled'?
YES! Im sorry for some of the awkward egg quantities, but usually these are in recipes where you can use the leftover for egg wash. Which one is this?
No problem! I actually like this way of showing how much egg, just want to know I'm doing it right! This is for the Party Cake, KP #100
Chocolate cake is hands down my favourite cake. Thank you for posting two wonderful-looking cakes and congratulations for the 100th edition! Will definitely have to bake both. I noticed in this sponge recipe, salt is not included. I've noticed some recipes don't call for salt, while American recipes call for the inclusion of salt while recipes in the UK don't always include salt. I would be interested to know when and how salt plays a role, especially in sponges. Looking forward to more recipes and stories.
Congratulations! And thank you for this newsletter which has transformed my baking and given so much joy to me and everyone who gets to taste your recipes.
Congratulations! I'm a cook rather than a baker, so especially enjoy your detailed recipes... along with the explanation of the why and how of ingredients. Here's to 100s of more interesting posts! Thank you for writing!!
🥳1️⃣0️⃣0️⃣🎉
Omg, that “cake” your mother made for you. And I thought I was a good mom. It’s no wonder you bake cakes. And I know you are tired of this question, I have a daughter who is gluten intolerant, can I make the chocolate cake with gf flour?
I am thinking the major project is a cookbook too! 😍 happy 100th edition of the newsletter and hope you are able to continue to do it for as long as you want to!! You do such a great job with it!
Happy 💯, Kitchen Projects! I need to make myself that damp cake to celebrate this milestone.
Love this !!
Also really love all your work and explanations, research etc Thank you 💐