Ft. Six of the most incredible bakers and pastry chefs!
This was so lovely—thank you for always bringing a bit of joy!
So many good tips in this week’s newsletter. And I love the decoration on this coffee walnut cake.
Wow! What a beautiful thing to receive on another awful day! Thank you!
Hi Nicola, What height cake tins did you use? Mine are standard 2" but yours look a lot taller? Thanks :)
Love this edition and can’t wait to try out this recipe. I’ve foolishly agreed to make my best friend’s wedding cake - any tips on where to look for recipe inspo?
Hi Nicola! I love baking from Kitchen Projects and usually have quite a lot of success but so much went wrong for me with this one - the walnut infused cream split before soft peaks formed, and after leaving the buttercream out at room temp for a couple hours I tried to re-whip it but lots of liquid escaped and it never reconstituted. Any help with where I went wrong would be really appreciated! Thank you ☺️
Hi. Looks like a fantastic cake. One question, After being so careful to fold in the butter and not knock out all the air incorporated, wouldn’t dropping the tins from 20-30cm have an adverse effect on air in the batter?
Hi! I love your newsletter. I always learn something from it, so I like to take down some notes. I noticed both this and the Lemon Butter Ricotta Cake one were numbered 58, not sure if that was intentional.