When baking a simple, humble snack cake, affectionately called the everyday cake, it all comes down to the texture. The soft fudge-like cake, contrasted by the dense melted chocolate that is slowly setting over it, and the hard crunch of the abundant sprinkling of pistachios. A feast for all senses.
قراءة المزيد
As much as I adore cakes that come together very quickly, sometimes I do take great pleasure in planning and making a cake. Like a little indulging ritual, almost.
قراءة المزيد
While Lindsey Weaver-Wright finished her round at the ShopRite LPGA Classic, Canada’s Brooke Henderson got ready.
قراءة المزيد
Mansour Jahani – Teleghraph: The 25th edition of Galawej International Festival is held in the city of Sulaymaniyah, in the Kurdistan Region of Iraq, and will be presided by Mala Bakhtiar, set to feature scholars, poets, translators, and critics from all around the world.
قراءة المزيد
One of the greatest compliments to me, as a baker, is when a cake I made is the first one to disappear from the serving platter. I always make desserts that I personally enjoy, and it warms my heart to see others love them as much as I do.
قراءة المزيد
When one loves to bake as much as I do, some things inevitably become personal classics. To me, soft, marshmallow-like fillings will always be the absolute best choice for any cake. Preferably combined with thin cake layers and a minimalistic decoration.
قراءة المزيد
One of the things I like the most about summery, fruity cakes is how fragrant they are. Of course they can be made at any point during the year, but really nothing can mimic the sweet scent of fresh, ripe fruit. This lovely little cake is a perfect mix of fresh berries, chocolate, and hazelnuts. It all starts with a soft Mascarpone and toasted hazelnut base, followed by a layer of smooth white chocolate ganache, a layer of luscious raspberry jelly, and finally, everything is crowned by a layer of extra dark chocolate ganache.
قراءة المزيد
When I think of semolina, I think of pudding, the staple dessert of my childhood. More than likely, it was the first actual dessert I have had as a child. That signature, old-fashioned texture of a good, velvety semolina pudding is something that really brings back many childhood memories.
قراءة المزيد
On Monday 28th March 2022, conservation company Highland Titles achieved a new GUINNESS WORLD RECORD® for the world’s biggest bug/insect hotel, which means Highland Titles are “Officially Amazing!”®
قراءة المزيد
Mansour Jahani -Teleghraph: Iranian critic, researcher, and international cinema instructor, Hamed Soleimanzadeh, has joined the 41st Istanbul International Film Festival as a FIPRECI Prize jury member.
قراءة المزيد