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Baking is the New Black

Baking is the New Black. Wednesday, October 19, 2011. Tart is really my favourite type of dessert, because it can be paired with any fruits that are in season. Although its mid-October and its already getting chilly, I can still get various types of plums and peaches in Toronto. If you dont like plums or peaches, you can use figs, berries, apples or any fruits you can think of! This is so delicious, I dont mind having it for breakfast. Recipe adapted from Williams Sonoma, Essentials of Baking.

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Mommys Blog

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Double Cream Single Sugar

Saturday, August 24, 2013. Retirement Cake - Traveling Theme. And here comes another summer when I got nothing to do but stuck at work. So when V asked me to do a retirement cake for his parents who loves to travel, I think this is a remedy to my anger. This is a 2-tier strawberry buttercream with vanilla cake. The retiring couple has longed for a vacation and it is best to mark this new chapter in life with a luggage cake. Monday, June 17, 2013. Saturday, June 1, 2013.

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Baking is the New Black

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Baking is the New Black. Wednesday, October 19, 2011. Tart is really my favourite type of dessert, because it can be paired with any fruits that are in season. Although its mid-October and its already getting chilly, I can still get various types of plums and peaches in Toronto. If you dont like plums or peaches, you can use figs, berries, apples or any fruits you can think of! This is so delicious, I dont mind having it for breakfast. Recipe adapted from Williams Sonoma, Essentials of Baking.

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This web page jwingyee.blogspot.com states the following, "Wednesday, October 19, 2011." We saw that the webpage said " Tart is really my favourite type of dessert, because it can be paired with any fruits that are in season." It also said " Although its mid-October and its already getting chilly, I can still get various types of plums and peaches in Toronto. If you dont like plums or peaches, you can use figs, berries, apples or any fruits you can think of! This is so delicious, I dont mind having it for breakfast. Recipe adapted from Williams Sonoma, Essentials of Baking."

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