Posts by qahtan

If you like chocolate cake then this is the one for you. RICH STOUT CAKE This is a chocolate cake with a difference. It's a basic chocolate cake recipe with the addition of rich stout which makes a very deep, rich cake, not only...

Cassava flour, also called tapioca flour or tapioca starch. Myself I partially cook my apple so that I can adjust the sugar according to to how sweet my apples are and at the same time add just touch of corn starch. qahtan

I have a question,,,, why do so many bakers have to to put cinnamon into every thing they bake, I notice in apple/ pear / fruit/ pie's/ buns/ what ever, there is always cinnamon in there, cinnamon buns yes I can see that, but don't you...

I have been making Genoese for all of 50 years, maybe longer. And my S I L and others consider me an expert, and say, I could make it with my eyes closed.................... A couple of times I have boo- booed, when talking and...

http://i3.photobucket.com/albums/y58...esecakecut.jpg If you prefer you can use a crumb crust. I do the pastry one. I also slice it when completely cold ,then slide 2 small pieces of food grade thin plastic between each slice and...

roll the sponge in a heavily sugared clean tea towel, after removing the paper. you can see the sugar on my coffee roll. Carefully lift all onto cooling rack and leave to completely cool, gently unroll, remove tea towel, re roll until...

do it long ways, long and skinny, or you will have one big fat roll,... it will not look skinny once you fill it........ qahtan take a picture.

you could always make a chocolate genoese........ remember think positive. ;-))))) qahtan I usually jump in with both feet and hope for the best, q

I am glad you were not offended at my smiling at you.. it was not intended. Buuuuuuuuuuuut if I was you I would go with making a Genoese sponge, bake it until it is just done not a moment longer. It's a very nice...

I had to smile as you seem to be under the impression that the whole thing is easy... you have to be careful that you don't over bake your roll/cake or you will end up with cracks, big cracks, do a dummy run first.... qahtan