The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cookies, Cakes, and Pastries

Mmmm.... sweets!

Abelbreadgallery's picture

Bicolor brioche flowers

April 14, 2018 - 7:55am -- Abelbreadgallery

Made some funny stuff with brioche dough. I set aside one part of the regular brioche dough and added some cocoa powder to get two doughs of the same consistency but different colour and flavour. Then I flattened with the rolling pin (2-3 mm) and stored in fridge. Later on I just cut some dough disks with a cookie cutter and I mounted them one on top of the other intercalating the colours. I used a silicone mold.

Lemonie's picture

Cream Egg Brownies

March 30, 2018 - 11:57am -- Lemonie

I went through a lot of different tweaks and recipes to get this right and in the end they are super sweet but then so are cream eggs so I went with it.  I did cut them into small squares so not a big portion.


Brownie Base

85g  85% chocolate
115g  unsalted butter
180g  granulated sugar
2  eggs
1 tsp  vanilla essence
1/4 tsp  salt
85g plain flour


mpace's picture

Total newbie, swiss roll sponge help?

March 24, 2018 - 9:41pm -- mpace

Hi Everyone!

I am trying to teach myself to bake, I have made basic things but am trying to learn new things and get really skilled. I thought I would try a swiss roll and followed this recipe from the GBBS. 3 eggs, 75g confectioners sugar and 75g self-raising flour.

But I didn't do the black licorice, just a strawberry and cream filling so I could do a really basic one and do more interesting flavors if I got this down


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