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The Messy Baker on eatlivetravelwrite.com

The Messy Baker: A review and a giveaway!

If you’re a home baker, you’ll know that baking is often messy.  It’s not all clean counters and “here’s one we made earlier” atmosphere that you see on many cooking shows.  But many cookbooks don’t acknowledge this, preferring to present baking as a clean past-time where you create perfect iterations of complicated-looking (and sounding!) baked […]

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Decorated éclairs on eatlivetravelwrite.com

The Art of the Eclair at Bonnie Gordon College of Confectionary Arts

I’m a HUGE fan of éclairs. Actually I am a huge fan of choux pastry – it’s so versatile – you can make éclairs and profiteroles, gougères or fancier desserts like Paris-Brest.  But as well as being a huge fan of making choux pastry, I love to eat it. A lot. Eclairs are something I’ll […]

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Homemade marshmallows on eatlivetravelwrite.com

Homemade marshmallows and a Butter Baked Goods cookbook giveaway

I’m a sucker for a pretty baking cookbook and one that helps me finally master marshmallows? I’m sold!  I was pretty excited to receive the Butter Baked Goods cookbook just in time for the holiday baking season.  Featuring over 100 recipes for classic baked goods – childhood favorites that you will want to make over […]

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Linzer Cookies Alfajores Pesche Shortbread cookies at Bonnie Gordon College Toronto

A sweet trip around the world at Bonnie Gordon College of Confectionary Arts

Last weekend I was fortunate enough to participate in the “International Cookies” class at Bonnie Gordon College of Confectionary** Arts – part of the Part Time Bakery Essentials Certificate.  A unique programme designed for students who wish to study baking and pastry arts part-time, the course teaches skills and techniques for making various cakes, cupcakes, […]

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Tuesdays with Dorie: Hungarian shortbread

This weeks Tuesdays with Dorie was hosted by hosted by Lynette of 1smallkitchen and Cher of The Not So Exciting Adventures of a Dabbler.  I was intrigued to learn what “Hungarian Shortbread” (pp 327-328) was.  After making and eating it, however, I am still not quite sure of what makes it Hungarian, although it’s the type […]

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