Those words ring true for me, I’m afraid. Baking has always been my Achilles heel. Despite my many trials at it, the results are not very encouraging. Lol. Meat pies, Samosas and pastry products like chin chin, I manage to get right but the rest, let me just say I have accepted my fate and I will stick to what I know best – cooking. I have been receiving some requests and questions regarding baking and I am sorry if I have not been able to properly answer them, which is why I have contacted a good friend of mine who is a professional baker. Aanu is going to be writing about baking.
She is a pro at this and she also runs her own company Victoria Grace cakes et al. Aanu has kindly agreed to be our resident baker and pastry chef. To start the series of posts, she has asked me to put some feelers out there, so she can respond to the needs of you the readers. Her wish is my command, so I am aksing you the readers today:
- What will you like to know about baking
- What problems have you been experiencing with baking that you would like answers to
- Do you have any special baking recipes you will like to read about
- How about making homemade chocolates or ice cream or truffles
- Any pastry related questions
I am making up these questions as I go along and she would really love to hear from you guys, so that we can kick this into gear. Aanu is very very good, and I consider this a privilege that she has agreed to write for Dooney’s Kitchen. Some of the answers or useful baking hints and tips will be posted on the Facebook Page (Dooney’s Kitchen) whilst detailed responses will be on the blog, including step by step pictures. So, for easy interaction with Aanu, don’t forget to Like the Facebook Page.
Welcome on another phase of the journey. Dooneyskitchen.com is expanding into baking. Whoop, whoop
My attempt at making Caramel Croissant pudding – my baking skills revealed. Covering my face. Lol
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