Certain recipes just yearn for the subtle flavours only a vanilla bean can offer – and those telltale black specks add that little something special....
This classic italian dessert will have your customers saying “molto delizioso” in no time. Don’t believe the myth, this isn’t a Christmas dessert, but rather enjoyed by...
A staple dry flour mix for use in making gluten-free cakes and pastries....
"The recipe for this lovely cake was given to me by the wonderful food writer and cooking teacher Elise Pascoe. The original version was made with lemons;...
For Olivier Dupon, author of The New Pâtissiers, this entremet’s seven layers, including two layers of dacquoise and ganache, make for a highly-sophisticated dessert....
After a trip to Japan I was asked to do a small cake that I would personally really enjoy eating for a special occasion. I had experimented...
Shangri-La Hotel Sydney’s chef de partie Giovana Falanga demonstrates one of her latest original creations in high-end plated desserts; the “Inspiration” petit gateau....
![@angelwood.pies is a love letter to the country pie, backed up with some serious foodie cred!
Head to the link in bio to read our interview with Patrick and Richard!]("https://bakingbusiness.com.au/wp-content/plugins/instagram-feed/img/placeholder.png")
