Genoise is another term for “sponge cake” – extremely airy and light. It’s most often used as layers in cakes.
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We all love carrot cakes! This is my take on a classic carrot cake.
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Let’s give financier an Asian twist! Matcha seems to be a common one so let’s use black sesame this time.
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Classic Sablé Cookie is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
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This is a lovely variation of the classic Chocolate Lava Cake! Try it out!
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Vanilla smooths out the bitterness of the matcha and that’s what makes this recipe so good! Low quality matcha tends to have more bitterness so pls use high quality matcha!
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Everybody loves this. You cut through it, and you see chocolate just oozing out. How can you not like this?
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I love mango puddings. This mango pudding is pretty much like a mango mousse – so more of a French style mango pudding.
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Crème Anglaise is a sauce that’s used widely in pastry so it’s essential to get it right.
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I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
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This is a legitimate coconut pound cake. I thought a lot about how to add more coconut and the solution was to simply fully cover it with coconut powder! Voila!
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We all love New York Cheesecake. This dense cheesecake is heavenly, and I absolutely love it. My recipe contains sour cream which adds acidity and I think it achieves a nice overall balance.