As a ratio baker, I use weights and ratios to bake, so you'll find weights listed for most of the ingredients instead of cups. It's preferable to look at this as more of a how-to guide. The Story How to Make a Simple Chocolate Cake with Chocolate Buttercream Frosting The Recipe The Story When I … Continue reading How to Make a Simple Chocolate Cake with Chocolate Buttercream Frosting
This is my last Digest of the year, and thank goodness this year is coming to an end though next year probably won't be too different, at least at first. Instead of picking a topic or two to ramble about, I want to take a moment to thank all of you for reading, enjoying, and … Continue reading The Lily Cafe Digest #14
As a ratio baker, I use ratios and weights to bake, so this is more of a how to guide than an actual recipe. Ratio baking cookies has eluded me since I tried them last year. This year, with the holidays coming up and with needing to entertain young cooped up children (thanks, pandemic), I … Continue reading How to Make Gingerbread Cookies
As a ratio baker, I use ratios and weights to bake, so this is more of a how to guide than an actual recipe. October and November mean pumpkin pie to me. It's literally the only time of the year I ever eat pumpkin pie. There's one specific brand I'll eat, but it's been harder … Continue reading How to Make Pumpkin Pie Muffins
So, it's fall. It's the time of everything pumpkin pie spice. For me, it's time for just one, single pumpkin pie. A frozen one that I've loved since I was a child. Unfortunately, I have a hard time finding it. A couple of months ago, I got it into my head that I really wanted … Continue reading Adventures in Ratio Baking: Pumpkin Pie Attempts
It's time for another week off from the blog! I always enjoy my blogging breaks, but I'm definitely going to enjoy this one even more. I'm exhausted and in desperate need of a break. Distance learning with a 6 year old is...well, distance learning with a 6 year old. The mornings are tough because I … Continue reading The Lily Cafe Digest #13
Just something fun I'd thought I'd do! Take a look at my process for not just ratio baking, but how I put together a baking post. When I first started ratio baking, it was chaotic. I had no idea what I was doing, or what I needed to add to anything. I kept forgetting to … Continue reading Adventures in Ratio Baking: Behind the Scenes
No, I'm not kidding! Using only 3 eggs, I managed to make 2 different desserts in a single hour. It was amazing! What did I make? Creme brulee (for a Bookish Bakes post inspired by The Secret French Recipes of Sophie Valroux by Samantha Verant) and coconut macaroons because I've been dying for one since 2007. … Continue reading Adventures in Ratio Baking: 3 Eggs, 2 Desserts, 1 Hour
The Angel of Bishopsgate by Eloise Reuben made it easy for me. Tessie, one of the main characters in this historical mystery, bakes ginger cakes as her way of earning money. Life is tough for her and her husband in 1840s London, but she loves baking and selling her ginger cakes. I was delighted that … Continue reading Bookish Bakes: Ginger Cakes
Yesterday my review for the book that inspired my Bookish Bakes posts posted, The Secret French Recipes of Sophie Valroux by Samantha Verant. I love reading about food because it gives me so many ideas. In this book, chef Sophie has traveled from NYC where her dreams went up in flames back to her family's chateau … Continue reading Bookish Bakes: Creme Brulee
The Lily Cafe 