The Sweetest Form of Cake
Release Date: 03-02-2009
My interview with 20 DK Newspaper on Boutique Pasta, which all my friends and readers asked, was published today...
In the interview you will find very good information about the basic elements of boutique cake making. Just click on the photo to read the interview.
Thanks to 20 DK Newspaper, the sweet reporter of the newspaper Kübra and all my fans. Lots of love…
I tried your Tarhana soup recipe, it's really good :)
Congrats on a very nice cake. I would like to try a cake with sugar paste for the first time and try this recipe of yours. It is not possible for me to make a cake as fancy as yours, but is the starch you use in the sponge cake and cream of this cake wheat starch or corn starch? Also as a beginner I should know if there are any tricks.
It's both a superb image and a wonderful (: I wish you didn't ask me to leave.. I can't help but say that your picture is so cute.. The effort will not go unrewarded. Health to your hands. I congratulate you most sincerely.
Thanks a lot, loves :)
Sedefçi, thank you very much, big love...
Thank you very much, my dear Pervin: Nemo, I've been wanting to make the cake for a long time.
Profiterole bride, it's quite enjoyable, but if you're not familiar with the cream bag as you say, it makes you feel a bit tense, Pınar and your state appeared before my eyes, but you are a bright apprentice and I think you will make more wonderful recipes. Making profiteroles at home is not for every brave person :) Health to your hands and lots of love...
Thank you Selver Sultan :)
It's great to get your money's worth. I congratulate you. Thank you for what you do and share, good luck to you.
Tonight, we said let's get started on making your profiteroles, brother... of course, the recipe is yours :)
ours just tasted it and the result is “amazing”.
let's get to the tiring part of this job! once the kitchen turned into a battlefield, you should have seen our effort trying to form the balls out of that cream bag, I mean, I still have a smile on my face. a person can be so hard :) it's because of our impracticality :) I also hated separating the egg white. yaa:(what is that, i almost got cold from dessert :)
these are the jokes of course, my dear nilay, this dessert has now joined the dessert group that will be made routinely in our house. If we can even afford that mess again, think about the rest:) I would love to see my brother and me making it, but huh:) imagine please.
Big kiss to you.
We are looking forward to your new recipes.
Now here, when he says "the sweetest form of cake", is he talking about the one who made the cake or is the cake the real story!!!;)
My sugar friend, this is what I meant when I said we want to see you in big headlines :) good luck...
The cake looks delicious, of course it tastes delicious, who made the “bookworm” cake anyway…
Also, your character is very nice, put Nemo and knock us out of our hearts once again...
Congratulations Nilay, our eyes got used to seeing you in the media;)
I will write a comment on the "profiteroles" recipe soon, as a "doer" :)
Good luck, very nice interview, congratulations.