Why caker/baker/pastry cook recipes are secret?

The people are used to exchange information and the recipes are considered as public domain. But it is not! Why? Well, the caker/baker/pastry cook or any kind of cook, has to invest a lot of time (sometimes months), resources and money to tune the recipe. (Called, intellectual rights/copyright) This includes: Taking several courses, experience, reading books,…

Mystic Pie, my tribute to Bokrijk

One stormy night (really it was!), I was not able to sleep, so I was reading the news in Facebook. Suddenly I saw a post from the museum of Bokrijk about a cake contest and I almost jumped from the bed! I was so excited! I love that museum, actually I live -nowadays- very close…

Upside-Down Banana Cake

An Upside-down cake, is normally a cake baked in a single pan and traditionally with pineapples. Inspired on this recipe, this is the product of several experiments until I finally got the perfect marriage of bananas and caramel which provides the taste and texture in my own -and secret- Upside-down banana cake which everyone loves!

Raffaello Cake

Created in 1989, Raffaello‘s pralines –Ferrero Rocher-, are an exquisite and delightful combination of flavours and textures consisting of white chocolate, almonds and coconut. It is delicate and decadent! I fell in love of it and it became the inspiration for my own creation, based on its flavour, the first time I tried one of…

Tiramisù…Wake me UP!

The traditional and international loved italian dessert. Tiramisù was created on the region of Veneto on the 1960s, at the restaurant “Le Beccherie“. Everybody loves Tiramisù because there is not other way. Is soft with the right fusion among chocolate and coffee. Mascarpone cheese provides that creamy texture, and savoiardis biscuits gives shape and body to…

Whoopie!

Whoopie Pies, are small cakes comming from Amish tradition. Are a kind of cookie sandwich, traditionaly made with two soft chocolate cookies and a marshmallow filling. The legend says, that this small desserts were consider a special treat for children and were -originally -made off with batter’s cake leftovers. When the children found one of this treats…

Why never less than dozen?

When you want to order a few cupcakes, often you find that the minimun ammount is 12 pieces. Why? Well, because when you are making cupcakes or any dessert (personal portion) in small amount, you have several steps to do depending of the complexity from the dessert. Whatever… It will takes you the same time…

Pavlolva

Once upon a time, a Chef got enchanted by Anna Pavlova and in her honor created this amazing dessert, called like her “Pavlova“. Inspired on her beauty, her legendary dying swan and her delicate and cloudy dress. I do not know for sure where it is really comming from this dessert, so delicate and delightful. But it is said…

Charlotte Russe

 Has become a big inspiration for me. This -absolutely- enchanted cake, gives light and life to every table. It is sofisticated, romantic, soft and exquisite. “(…) Classically, a Charlotte Russe used stale bread to line a cake mould, though nowadays sponge cake or lady fingers tend to be favoured. The centre can be filled with a silk…

Chocolate and chili – XOCOLATL

From Mayan and Aztec gastronomy, we have a hot spicy -marvelous- chocolate. Godiva, tells that delicious history and gives us their amaizing recipe. Personaly, I love this combination, because the chili brings the chocolate flavour to the next level. I created my own version of XOCOLATL in a sweet, hot and spicy chocolate and chili cupcake. I…