top view of mirror glaze on torta setteveli

Why a mirror glaze is shiny

By making my first ever mirror glaze in late 2018, I’ve probably come way too late to the party. Mirror glazes were quite the hype on social media back in 2016,. It seems that has calmed down a bit, but they...

chocolate filled donut with a bite out of it

Guide to filled yeast donuts

What’s a better surprise than biting into your donut and discovering there’s a whole other filling inside?! Whether it’s a jam or creme patissiere, it gives your donut a whole extra dimension...

pulling the pulled pork

Pulled Pork Science

Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for...

Victoria sandwich with cranberry jam and icing sugar

Victoria sandwich – History & science of a cake

The Victoria sandwich is one of those bakes with a very rich history to it. It is believed to have been (one of) Queen Victoria’s favorite cake(s). It is a round cake of two layers with jam in the middle. As is...

hot water crust pastry hand shaped

Hot water crust pastry

If there’s one completely new thing I learned from the show Great British Bake Off, it’s hot water crust pastry. I had never heard of the term before watching the show. Although, looking back, I did have...

Babka, half a circular babka swirled with chocolate

4 ways to shape a bread with a filling

Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and just put into a baking...