This is brilliant! Also so excited for your book! I’m wondering though will the US or the international releases also be in metric or will they be volumetric?
What ingredients would you recommend we have around the house for when our copies arrive? I want to be prepared without needing to run around looking for stuff at specialty shops 🙂
I have a question but it’s not about this cake, it’s about the ultimate chocolate cake in the cookbook because it doesn’t have any vanilla extract in it which felt like a mistake maybe?
Ok, no you have to make sure it comes to Australia, at that weight it would cost more than the book to send it knowing what postage charges are these days. I have a grandson who would love this book, as you know he has my almost brand new Mixmaster, and no we haven’t seen each other to make the previous cake you talked about. I’m already thinking about Christmas presents. Can you tell me how much it will be in the UK? My son is coming out in August so perhaps I could get him to buy a copy? The design you chose for the cover of Sift is absolutely the right one!! Not long now for your big launch. Yoohoo!
I ALSO PRE-ORDERED SIFT AND I AM SUPER EXCITED IT WILL FINALLY ARRIVE!
AS A RESEARCH SCIENTIST AND NOW A BIOLOGY TEACHER I ABSOLUTELY LOOOOVE WHAT NICOLA HAS BEEN DOING WITH TESTING RECIPES. I CANT WAIT TO SEE HER ON TV ONE DAY.
This looks amazing! How does the texture and sweetness level of the mousse layer change by using the pate a bomb and meringue vs the meringue + cream in the original recipe?
Is chanting permitted in comments? If so: Bring Sift to the States! With volumes please, not weights!
hey geoff, of course!!! Announcement coming soon and I think you'll be happy :)
SECRET CHOCOLATE CAKE!! (Though I can’t make it now, because I’m running out to buy a croissant greenhouse 😂)
it was my birthday during the shoot, and they gave me my very own croissant greenhouse! I think i cried with joy
It is the accessory none of us knew we needed…
I also had a lightbulb moment when I saw that picture! Great idea for a home proofer!
the second batter is not baked?
Correct! Its just left to set as a mousse :)
This looks so yummy - I'm thinking maybe Pedro Ximenez raisins in the middle (as have a bottle to use up!). I am soo excited for this book.
Great idea!
So excited for Sift every recipe of yours I've made has been amazing, i might even finally attempt to make croissants.
YES MARC I AM READY FOR YOUR CROISSANT era!!!
This is brilliant! Also so excited for your book! I’m wondering though will the US or the international releases also be in metric or will they be volumetric?
It'll have both!!!!News coming very soon xxxx
The SAME BATTER? Genius.
my WORST KEPT SECRET EVER!!!!
I've lost my baking mojo too. I hope Sift helps me recover it! Hope you are well Nicola
I got you Faisal - baking will always be there for you, the tins aint going anywhere! I hope you're well, thinking of ya!
So excited to try this with prunes!
What ingredients would you recommend we have around the house for when our copies arrive? I want to be prepared without needing to run around looking for stuff at specialty shops 🙂
I have a question but it’s not about this cake, it’s about the ultimate chocolate cake in the cookbook because it doesn’t have any vanilla extract in it which felt like a mistake maybe?
Just checking … do you just sprinkle on just the raisins and leave out the wine liquor?
Just purchased Sift and have to say that it looks brilliant
Ok, no you have to make sure it comes to Australia, at that weight it would cost more than the book to send it knowing what postage charges are these days. I have a grandson who would love this book, as you know he has my almost brand new Mixmaster, and no we haven’t seen each other to make the previous cake you talked about. I’m already thinking about Christmas presents. Can you tell me how much it will be in the UK? My son is coming out in August so perhaps I could get him to buy a copy? The design you chose for the cover of Sift is absolutely the right one!! Not long now for your big launch. Yoohoo!
I made it today. WOW AMAZING!
I ALSO PRE-ORDERED SIFT AND I AM SUPER EXCITED IT WILL FINALLY ARRIVE!
AS A RESEARCH SCIENTIST AND NOW A BIOLOGY TEACHER I ABSOLUTELY LOOOOVE WHAT NICOLA HAS BEEN DOING WITH TESTING RECIPES. I CANT WAIT TO SEE HER ON TV ONE DAY.
WELL DONE NICOLA XX
This looks amazing! How does the texture and sweetness level of the mousse layer change by using the pate a bomb and meringue vs the meringue + cream in the original recipe?