Ivy on May 22nd, 2011

I have always found desserts with sponge cake exciting because there is so much you can do with it to meet your taste bud’s satisfaction. After making the sponge you can experiment in so many ways and with so many different ingredients and flavour. It’s been quite a long time since I last posted a […]


Continue reading about Chocolate Roulades

Ivy on November 2nd, 2007

Pastry cream is also known as Custard cream or creme patisserie, in French.   I use this cream in fillings for birthday cakes, for creamy desserts or for making ice creams.  Usually the cream is made with a lot of egg yolks and if you have no problem with that you can use the amount of […]


Continue reading about Basic Pastry Cream

Optimization WordPress Plugins & Solutions by W3 EDGE

© 2007 - 2014 - All Rights Reserved. All recipes, text and photographs on this site are the original creations and property of the author. Do not post or publish anything from this site without full credit and a direct link to the original post. E-mail me using the contact page with any requests or questions.