i wonder if you ever wrote about "core" temperatures of baked cakes? is there any recommendation or do you know sources for that topic? (e.g. for chocolaty cakes with just a little flour, for spongy cakes with almost similar ratio of eggs/sugar/flour/butter etc.) i would love to know more about the why and which temperature indicates doneness in different types of cakes/doughs.
Nicola, I accidentally canceled my annual paid subscription to The Kitchen Projects, and Substack automatically blocks any email reply to your substack.com address. Please DM me and see if you could reinstate my subscription. Thanks.
Do you have Scone Recipes? I have never been able to achieve a great scone formula.
I have a few scones here! Depends what you mean by scones - I've never deep dived a british scone. BUT I have a piece on US style scones here: https://kitchenprojects.substack.com/p/kitchen-project-73-strawberry-scones
And one of my favourite recipes ever is my XXL flaky cheese scones: https://kitchenprojects.substack.com/p/kitchen-project-16-xxl-cheese-scones
Hi Nicola, the tart dough base recipe link goes to hot cross buns. Can you please correct. Thank you very much!! 🙏
Fixed!!!
Thank you!
Love a good newsletter recipe index, Nicola!
it DOES make me feel much better seeing it all organised!
Thank you for this!!
Ive been meaning to do it for ages :) Hope its useful!
Nicola only seeing this now, but you know you have a book here right. I will be the first one to buy it 🥰
Thank you so much for sharing all these recipes. Incredible!
I cannot express in mere words how much I love this 😁
dear nicola,
i wonder if you ever wrote about "core" temperatures of baked cakes? is there any recommendation or do you know sources for that topic? (e.g. for chocolaty cakes with just a little flour, for spongy cakes with almost similar ratio of eggs/sugar/flour/butter etc.) i would love to know more about the why and which temperature indicates doneness in different types of cakes/doughs.
thank you - again - for your work and passion!
Thank you so much for all of these recipes. Incredible.
So much work! So much appreciated!
I can’t figure out how to be a paid subscriber. Help please?
WOW, this is gold! Thank you!
Hi Nicola, love so much all your content, love how in depth you go.
Do you have any meringue recipes ?
Thanks you from Mexico <3
I can’t seem to find the honey and toasted flour cake recipe - it links to white chocolate cherry ginger cookies!
Nicola, I accidentally canceled my annual paid subscription to The Kitchen Projects, and Substack automatically blocks any email reply to your substack.com address. Please DM me and see if you could reinstate my subscription. Thanks.
The honey cake link doesn’t work for me… Happy to dig through and find it if anyone can remember when it might have been 😂