Baking is an art and skill, and as I feel
I am very much an apprentice I thought what better way to start then with easy
American baking classics. I live
in London, and the Hummingbird Bakery is a regular haunt of mine, although I
must confess I love the Primrose Bakery too. Both are different and offer equally delicious
American pastries alternatives. But as I received
the Hummingbird Bakery recipe book first, it is with the bird that I have begun
my practicing.
The recipes are great because in each one
you get to exercise what I would call the “art of mixing.” In baking, as some of you may already
know, after accurate measurement of ingredients, mixing is a crucial stage in
the baking process and can mean the difference between success and utter
disaster. In the Hummingbird cakes
there is only one element to make (counting the frostings and glazes out): the
cake! Perfect – as you can focus
on making great sponges, which means only one mixture to make and perfect each
time.
This last week I made 3 different cakes
from this book: lemon poppy seed cake, banana loaf and carrot cake. I have individual posts for each!
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