Podcasts about Fondant

Chaque samedi, Laurent Mariotte et ses chroniqueurs reçoivent des experts pour débattre et décrypter l'agriculture, l'alimentation, la cuisine d'aujourd'hui. Un éclairage utile pour mieux choisir et cuisiner au quotidien.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

durée : 00:24:11 - Foie gras et Chutney de Pommes du restaurant "La Rumeur" à Pau - À Pau et à Lée, les restaurants La Rumeur célèbrent le terroir avec un plat signature : foie gras mi-cuit IGP Sud-Ouest et chutney de pommes maison. Le chef Maxime en détaille les secrets entre textures justes, gastrique maîtrisée et bel accord au Jurançon.

Send us a textThis week, Heather is flexing her creativity to create a Cream Egg Cupcake. It's a take on the popular Easter treat, the Cadbury Creme Egg, in cupcake form. They turned out pretty well, after some brainstorming on the approach in the first half of the episode! Plus, Erin and Heather chat about ways to zhuzh-up boxed cake mixes (because sometimes that's handy, right?). At Three Kitchens, we're all about trying something new. Usually we prefer to have a recipe to follow, but what can you do? Sometimes there isn't one. In this case, there was an Instagram video with no recipe, but some vague details provided by helpfulish commenters. Probably not a baking project for an amateur, but what the heck. Let's go. The chocolate cake Heather bakes up for these cupcakes is an easy recipe called One Bowl Chocolate Cake. The ingredients are mixed up together in one bowl (obvs), and then you add a cup of hot water, which makes a thin cake batter. She amped up the chocolate flavour by adding instant coffee to the water. The tops of the cooled cupcakes are then hollowed out to leave room for the cream egg filling. In this case, the filling is a type of marshmallow fondant made by melting marshmallows and mixing in icing sugar until it's a pipe-able consistency. A small amount is coloured to look something like egg yolk, and then it's a game of filling cakes to look a little like a chocolate cream egg. Give this one a try! It actually turned out super cute and it's a fun cupcake for Easter. ~Chocolate Easter Cream Egg Cupcake recipe Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Fondant, moelleux, croustillant et gourmand… c'est ce qu'on attend d'un cookie réussi. Fan de ce petit gâteau, en parallèle de ses missions de consulting, Marine Zerbib élabore sa recette parfaite du cookie. Et elle l'a décliné à toutes les sauces — ou plutôt à tous les desserts. Smore's, Peanut butter and jelly sandwich, tarte citron meringuée, carrot cake, banana bread et même tiramisu !Pourtant pas bec sucré, c'est après des voyages que Marine commence à s'intéresser à ce métier. La rigueur et l'organisation nécessaires à la bonne réussite des desserts la séduit. Elle y trouve une safe place ou elle peut ensuite laisser libre court à son imagination. Alors de sa passion cookie au consulting, en passant par son parcours, elle nous raconte tout !Au menu de cet épisode :

durée : 00:20:33 - C'est bon ça, c'est fait en Isère ? - Erwan Le Bourdonnec et Alexandre Aymard du restaurant L'Escalier à Grenoble nous livrent leurs secrets de cuisine. Cuisson douce, basse température, astuces et recettes : tout pour sublimer vos plats !

durée : 00:19:29 - C'est bon ça, c'est fait en Isère ? - Loulou Gourmet, auteure du blog loulougourmet.com, vous propose des desserts simples et gourmands pour la Saint-Valentin. Fondant au chocolat cœur caramel et sorbet mangue-piment, des recettes saines à préparer facilement chez soi.

Se trata de un producto exclusivo de este establecimiento y que comenzó a prepararse en torno al 1940

This week the podcast delves into the world of J Webster Sharp (The Book of Life and Death) to talk about the many layers of her work and comics. From her entry into small press comics, to working with publishers, work processes and disciplines, influences and even musicals - this one has it all. Theres also tons of great recommendations, character writing, superhero chat and more. Great stuff to check out this week - J Webster Sharp, Fondant, The Book of Life and Death, Thousand Faces, Humanoids, Shift It, Beast Hunting Battle Badgers, Steve Sims, She Volume 1, Printopia, Bob Fingerman, Brighton Art and Book Fair, Amopatrice, Grixly, Nate McDonnagh, True Tales From the Bar, Bryan Kelly, Speed Republic, Mad Cave Comics, Ryan K Lindsay, Mugshots

In this week's Podcast: It's incredible to think that today, the 25th October 2024, the local temperature is hitting 19° Celsius, it all seems lovely right now but what are the implications for our honeybees as we head through the Winter, listen in for my thoughts.Hi, I'm Stewart Spinks and welcome to Episode 325 of my podcast, Beekeeping Short and Sweet.Contact Me at The Norfolk Honey CompanyJoin Our Beekeeping Community in the following ways:Early Release & Additional Video and Podcast Content - Access HereStewart's Beekeeping Basics Facebook Private Group - Click HereTwitter - @NorfolkHoneyCo - Check Out Our FeedInstagram - @norfolkhoneyco - View Our Great PhotographsSign Up for my email updates by visiting my website hereSupport the show

Entraineurs prêts à croitre ta carrière: https://www.skool.com/quantumgrow Tu fais 10k et plus par mois et tu veux Scale: https://igrclxyrwma.typeform.com/to/ykYJRtFK ---------------------------------------------------------------- Dans cet épisode, Jacob Hamel reçoit Adrien et Sébastien du Labo, un organisme de formation dédié à l'optimisation de la performance par le biais des neurosciences. Ils discutent de l'origine de leur formation, de leur stratégie de lancement, de l'importance des réseaux sociaux et de l'email marketing, ainsi que des leçons apprises en tant qu'entrepreneurs. Leurs expériences illustrent comment une demande du marché peut façonner une offre et comment l'échec peut mener à des succès inattendus. Suis Labo : https://www.instagram.com/labo_rnp/ https://www.facebook.com/LaboRNP Suis-moi: https://www.instagram.com/jacobhamel__/ Le Quantum Grow: https://www.skool.com/quantumgrow

La raclette : le fromage fondant qui réunit les cœurs La raclette : le secret d'une soirée réussie ! Simple à préparer, délicieuse à déguster et idéale pour partager un moment convivial avec vos proches. Composez votre assiette de façon équilibrée pour en profiter sans culpabiliser.N'oubliez pas de relayer notre opération #stopobesite et merci de votre soutien et de faire votre analyse minceur gratuite avec Jean-Michel Cohen Vous souhaitez mieux manger, maigrir, rééquilibrer votre alimentation, apprendre à toujours faire les bons choix alimentaires ?Faites votre analyse minceur gratuite avec Jean-Michel Cohen Découvrez l'ActiBox Minceur Dr Cohen, la boîte d'assistance à l'amaigrissement conçue pour éviter tous les “parasites” du régime Abonnez-vous ici à la chaîne Savoir Maigrir sur Youtube Découvrez la chaîne Youtube de Jean-Michel Cohen Consultez les Lettres d'Information du Dr Jean-Michel Cohen Visitez la page Facebook Savoir Maigrir avec Jean-Michel Cohen Suivez les stories de Jean-Michel Cohen sur Instagram

A Field Report update as your intrepid and amorphous podcast collective emulsify in a corridor at the BFI after seeing the /right/ version of 1988's crookedly smiling neon-noir masterpiece, The Happiness Patrol. With Dan @D_Hollingsworth, Tom @aquatics64, Ben @BenCJolly, Matt @matt04896, Joumana @joumajnouna and Pete @Prof_Quiteamess.  

L'épisodeAvez-vous déjà rêvé de cuisiner vos repas grâce à l'énergie du soleil? Dans cet épisode, je découvre la cuisson solaire de la Famille Solaire. Au lieu d'utiliser un grill traditionnel, pourquoi ne pas opter pour un four solaire? Cette idée pourrait révolutionner nos habitudes culinaires. L'idée peut sembler folle mais rappellons-nous qu'il y a 25 ans le grill sur le balcon ou le jardin n'était pas chose courante. L'invitéeDans cet épisode je suis avec Marine, la fille de Thierry, un artisan ébéniste passionné. Thierry a appris à construire des fours et des séchoirs solaires il y a quelques années. Ce printemps 2024 ils ont décidé de se lancer. Marine, spécialisée en marketing digital, a décidé de séparer l'activité d'ébénisterie traditionnelle de celle des produits solaires en créant l'Atelier Solaire. Ensemble, ils ont lancé une campagne de financement participatif qui a dépassé leurs attentes.Marine nous explique le fonctionnement des fours solaires, les matériaux utilisés et les avantages de ce type de cuisson. Leur four solaire, est inspiré du modèle Ulog. Pour en savoir plus, je vous laisse plusieurs liens d'intérêt en bas de page. **ATTENTION aux matériaux que vous utilisez si vous vous lancez dans une telle construction, ATTENTION aux COV (composants organiques volatils, je vous en parle dans l'entretien), si vous avez de doutes ou trop de méconnaissances, tournez-vous vers un professionnel comme L'Atelier Solaire.**Minutage01:17-Présentation de l'entreprise familiale02:23-Création de l'atelier solaire03:50-C'est quoi un four solaire?06:51-Limits météorologiques et avantages de cuisson07:46-Réactions et succès de la campagne Ulule10:08-Défis logistiques11:35-Solution pour les régions chaudes de la planète 15:05-Qualité et matériaux utilisés - (Pour l'entretien; l'huile / lasure naturelle pour enduire le four après-achat : Marque « Nature & Harmonie » recommandée)15:30-Le Formaldéhyde18:58-Esthétique du four solaire de Thierry20:00-Le modèle Ulog, sous licence des communs depuis plus de 40 ans!24:12-Tailles des fours, prix et séchoir26:35-ConclusionUn petit cadeau de la famille solaire!Fondant au chocolat (Ingrédients pour 6 personnes)160g de beurre80g de sucre de canne150g de chocolat noir50g de chocolat au lait4 oeufsPréparationFaites fondre le beurre et le chocolat au four solaire.Dans un saladier, fouettez les oeufs avec le sucre.Incorporez le chocolat et le beurre fondu dans la préparation.Mélangez bien.Prenez un plat moyen, beurrez les bords intérieurs puis saupoudrez les de farine ou de sucre.Versez la préparation chocolatée dans le plat.Pour un fondant avec coeur coulant, laissez cuire max 1h30 au four solaire, puis dégustez chaud. Pour un moelleux au chocolat, laissez cuire max 1h45.Pour décorer, il est possible d'ajouter du chocolat fondu sur le dessus du gâteau refroidi!Merci d'avoir écouté cet épisode. À bientôt et continuez à repenser et à agir pour un monde meilleur !Si cet épisode vous a pluPartagez-le avec vos amis/amies, vos collègues ou votre famille. Vous pouvez aussi suivre la page de LinkedIn...

It's the semi-final and that means Patisserie week! The four remaining bakers must face three French-inspired delicacies to secure themselves a place in the elusive Bake Off Final. This week they must take on flaky pastry palmiers in the signature, a booze-soaked savarin in the technical and a batch of delicate fondant fancies in the showstopper. Who will pass the penultimate test and who will fall at the final hurdle? Join Sarah, Jane and Howard as they discuss patisserie week and try to solve the riddle: When is a palmier not a palmier?This year we're also bringing back our Bake-Along classes where you can bake some delicious recipes inspired by the 2016 series. You can sign up for the Series 7 classes by checking out our online baking classes on our website for more information.We have a range of virtual classes on sale, where you can bake and learn from the comfort of your own home. The classes are great fun and if you use the code PODCAST at checkout you'll get 10% off, whilst gift vouchers and bundle packs are also available.*** If you enjoyed this podcast please do leave us a review, it'll help ensure more Bake Off fans find us and would be a huge motivation for to keep making these podcasts for you. Please note we're not affiliated to the show itself or Love Productions, but we're huge fans of their work.*** Become a member at https://plus.acast.com/s/the-bake-down-bake-off-unwrapped. Hosted on Acast. See acast.com/privacy for more information.

Ingrédients : 4 œufs 180g de sucre 150g de farine 1 sachet de levure 500g d'abricots 100g de beurre   Préparation : Préchauffer le four à 180°. Dans un bol, mettre le sucre et les œufs puis battre jusqu'à ce que le mélange blanchisse. Ajouter la farine et la levure puis mélanger à nouveau. Ajouter le beurre mou coupé en dés et mélanger jusqu'à ce que la pâte soit homogène. Couper les abricots en 2 et les ajouter à la préparation. Verser la préparation dans un moule à manquer beurré et fariné, enfourner pour 30 minutes.   Recette d'Audrey • La suite sur https://www.radiomelodie.com/podcasts/12148-biscuit-fondant-aux-abricots.html

Dujonna Gift joins us for Episode 14!What's on the plate:The Makings of Dujonna. Spice Island Culture. Honey-Roasted Salmon. No Dirty Cookers. Simple Bakes. Nutmeg. Tonkin Bean. Bolognese. Pies & Casseroles. Curry Goat. Potato Salad Debate. Coleslaw Conundrums, No Sweetcorn Please. The Cheeses of Mac & Cheese. Deli Counter Beginnings. Motown the Musical Cookouts. Potato Dauphinoise. Cauliflower Cheese. Potato Fondant. Potato Thousands of Ways. Salad Cream vs Ranch Dressing. Mayo & Ketchup Sandwiches. Corn Beef. Oil Down. Caribbean Rice Pairings. The Jollof Rice Takeover. Wash Your Rice. Apple Crumble.MediaDujonna's Social Media Handles: @dujonnagiftOther profiles to check out: @shotbydujonnaTwo Strangers Carry A Cake Across New York: https://www.criterion-theatre.co.uk/twostrangerscarryacakeacrossnewyork?eventid=10001Lick the Plate's Instagram and TikTok: @licktheplatepodcastCameron's Instagram and TikTok: @cbjartslicktheplatepodcast@gmail.comAdditional music provided by https://slip.streamTrack: "Cheesy Elevator"Download / Stream: https://get.slip.stream/7ORNKbTrack: "Record Scratch Drum Beat Backspin Fast 02"Download / Stream: https://slip.stream/tracks/63d6a80c-26ba-46f1-8532-912f937f861a?utm_source=attribution Hosted on Acast. See acast.com/privacy for more information.

Fondant et acidulé, l'abricot est également riche en fibres et en antioxydants ! Avec lui, c'est la bonne mine assurée ! C'est l'aliment de la semaine ! Tous les samedis, retrouvez Flavie Flament en compagnie de Jimmy Mohamed dans l'émission "Ça va beaucoup mieux", votre nouveau magazine santé et bien-être.

La haute teneur en antioxydants du pamplemousse rose protège des effets néfastes de la pollution en milieu urbain. Ce fruit est top pour la peau! Pour réaliser un fondant au pamplemousse rose pour 4 personnes, vous aurez besoin de 100g de farine, 1 cuillère à café de levure chimique, 100g de sucre, 100g de beurre, 2 œufs et 20 cl de jus de pamplemousse rose.

INGRÉDIENTS   250 g de farine 1 sachet de levure chimique 175 g de sucre 4 œufs 125 g de beurre 3 cuillères à soupe de lait 30 carreaux de chocolat   PRÉPARATION   ÉTAPE 1 Préchauffé le four à 180°C   ÉTAPE 2 Dans un saladier mélangez la farine, la levure et le sucre et rajoutez au centre les œufs battus, le beurre fondu et le lait.   ÉTAPE 3 Mélangez jusqu'à obtenir une pâte homogène. ÉTAPE 4 Versez un peu de pâte dans les moules à madeleines, rajoutez-y un carreau de chocolat et recouvrez avec un peu de pâte et enfournez environ 10 à 12 minutes. Laissez refroidir avant de déguster. Recette de Sabrina • La suite sur https://www.radiomelodie.com/podcasts/11927-madeleines-au-chocolat-fondant.html

You can have your cake and eat it too! Join us on the Kick Your Boots Up Podcast for a sweet chat with Elizabeth Rowe, the London Baker who captured hearts and taste buds on Season 2 of Netflix's Is It Cake? Elizabeth spills the cake journey from kitchen dreams to winning the ultimate baking showdown, sharing the moments that left her gobsmacked. With infectious enthusiasm, she dishes out the sweet details of her wild ride on the show, revealing the highs and lows of her baking adventures. Don't miss this intimate conversation with the baker extraordinaire who proved that with determination and creativity, dreams really do come true in the world of cake. For a full episode transcript, visit our website HERE.

Ecoutez La Guinguette d'Angèle du 06 mars 2024 avec Angèle Ferreux.

Welcome to Episode 15 of the Wed.Co Podcast. Today we're coming to you from the stunning Kwila Lodge on the Gold Coast. In this episode we are so excited to be joined by Marina Machado, artist over at Marina Machado Cakes. Join us as Marina shares her heartfelt journey from the corporate world of finance to the magical realm of cake creation. With the warmth and familiarity of an old friend, Marina recounts her transition into the world of becoming and artist through her food and primarily Wedding Cakes. It's a story not just about career change, but about discovering one's true passion. She opens up about the inspirations that fuel her creativity and the exhilarating process of bringing a cake to life. Marina's passion truly shines when she talks about the importance of crafting the perfect cake experience. She believes every cake should not only look stunning but also evoke a sense of joy and nostalgia. Her advice for fellow bakers is like a sweet whisper: infuse your cakes with love and authenticity, and they'll speak volumes. We also delve into the challenges of balancing personal expression with the demands of running a cake business. Marina shares insights on navigating the evolving landscape of the cake-making industry and the importance of professionalism and proper training. For those eager to taste Marina's creations, she offers a glimpse into her teaching endeavors and the joy of sharing her knowledge with others. As we wrap up our conversation, Marina leaves us with a tantalizing promise of more sweet surprises to come. You can connect with Marina on her Instagram at @MarinaMachadoCakes or visit her website at www.marinamachadocakes.com **Episode Takeaways** - Finding passion and happiness in your career is essential for personal fulfillment. - Cake making is not just a job; it's an art form that allows for self-expression and creativity. - Professionalism and proper training are crucial in the cake making industry. - Memorable cakes are about more than just looks; they should evoke emotion and delight the senses. **Episode Highlights** - **00:00** | Welcoming Marina: Her Journey and Love for Cake Making - **03:12** | The Sweet Transition: From Finance to Fondant - **07:45** | Crafting Cake Dreams: Marina's Vision - **11:20** | Drawing Inspiration from Everyday Delights - **13:56** | The Joy of Creating Artistic Cakes - **17:08** | Balancing Creativity and Business Demands - **20:30** | The Professional Evolution of Cake Making - **24:15** | Infusing Emotion into Cake Experiences - **28:02** | Sharing Knowledge and Teaching Others - **31:40** | Overcoming Challenges and Embracing Growth - **35:19** | Navigating the Sweet Success of Cake Making - **38:55** | Connecting Through Cakes: Marina's Promise - **39:32** | Parting Words from Marina If you found value in this episode, hit that subscribe button, share with friends or colleagues in the wedding industry, and consider leaving us a review. Your support helps us continue delivering fantastic insights for both engaged couples and wedding professionals. Stay updated on Instagram at @wed.copodcast and catch all your favorite wedding professionals on our YouTube channel @wed.copodcast. Listen to us on major podcast platforms including Apple, Spotify, and IheartRadio, all under WedCo Podcast. Join us next time on the Wed.Co Podcast, as we delve deeper into the enchanting and ever-evolving world of weddings. Toga + Joel xx

Julian F.M. Stoeckel und Jim Krawall sind zurück aus ihrer Pause nach dem Dschungelcamp. Natürlich analysieren die beiden noch einmal die Staffel von „Ich bin ein Star - holt mich hier raus“, obwohl sie schon fast wieder vergessen haben, wer in diesem Jahr Überhaut zum Cast gehörte… Und es geschehen noch Zeichen und Wunder: Julian ist bereit für einen Friedensgipfel und würde dafür sogar aus Fondant ein Kunstwerk zaubern… Außerdem reden die beiden über Begegnungen mit Dieter Thomas Heck, Karl Lagerfeld und der Queen. Über eine musste Julian auch sprechen, denn er bewundert ihre Disziplin: Katja Krasavice. Viel Spaß mit der Folge!

Rien de tel qu'un bon poireau pour retrouver le sourire. Fondant et savoureux, le poireau regorge de richesses nutritionnelles. Tous les samedis, retrouvez Flavie Flament en compagnie de Jimmy Mohamed dans l'émission "Ça va beaucoup mieux", votre nouveau magazine santé et bien-être.

Au menu du 13 janvier 2024 dans l'émission "Ça va Beaucoup Mieux" : * Lundi 15 janvier sera le jour le plus triste de l'année ! Il existe portant des moyens pour lutter contre cette déprime saisonnière appelée aussi le "Blue Monday" et retrouver le sourire tout au long de l'hiver. * Fondant et savoureux, le poireau regorge de richesses nutritionnelles. * Lire des histoires à ses enfants ou à ses petits enfants est un moment de complicité qui favorise le lien d'attachement, développe le langage de l'enfant et lui donne précocement le goût de la lecture. Tous les samedis, retrouvez Flavie Flament en compagnie de Jimmy Mohamed dans l'émission "Ça va beaucoup mieux", votre nouveau magazine santé et bien-être.

durée : 00:02:54 - La recette de la mousse au chocolat au lait de Greedy à Pau - Situé au 2 rue Valéry meunier à Pau, Greedy propose des pâtisseries maisons faites sur place (Fondant au chocolat, Pavlova, etc..) et des plats gourmands et réconfortants (Mac and cheese ou salades de saisons). Voici leur recette du chocolat en 3 textures.

Wer in dieser Folge gut aufpasst, kann mit Glück einige herausragende Geschäftsideen über Kokoszwerge lernen. Außerdem in dieser Folge: + Kartoffelgesichter in Agenten-Lokalen + Wie man ideal vegane Froschschenkel-Türme züchtet und wie Fondant nutzt + die wichtigsten und vernünftigsten Brot-Alternativen + Sebastians mehrfache Auszeichnung als Bundesvorsitzender im Verein der Kartoffelgesichter und dem Ehrerndoktor für Kartoffelgesichterei + Woher hat PRZNH mit Honig seinen Namen und wo kommt der stumme Tetraeder zum Einsatz + Alles über die magischen Partykünste der Rachendrachen und Ihrer Balontiere + Erfahrungen aus der letzten Vernisage, im Ort, dort wo die jedes Jahr ist, zum Zeitpunkt, mit den Modeschöpfern und der Mode gemäß der Vorgaben für die Trends + Das Konglomerat für lustige Reimfiguren + Warum der Kleinanzeigen-Kater gerne "für Bastler" kauft Nichts mehr versäumen mit der maximal durchschnittlichen Email! Wir informieren euch über neue Folgen, neue Musik oder sonstige anstehende durchschnittliche Events. Exklusiver Bonus-Content! Zusätzliche Infos zu den Folgen, die ihr in keinen Show-Notes findet. Fotos, Behind-The-Scenes und sonstige Informationen, für die wir gerne einen privateren Rahmen hätten. Umfragen und sonstige interaktive Teilnahme-Möglichkeiten Besucht www.maximaldurchschnitt.de für alle Infos. --- Send in a voice message: https://podcasters.spotify.com/pod/show/maximal-durchschnitt/message

Propos recueillis au Festival des Arcs par Benoit Basirico SIROCCO ET LE ROYAUME DES COURANTS D'AIR de Benoît Chieux Au cinéma depuis le 13 décembre 2023 Musique originale composée par Pablo Pico Entretien à lire : https://www.cinezik.org/infos/affinfo.php?titre0=20231222202454 Pablo Pico compose la musique du film d'animation et du premier long métrage solo de Benoît Chieux, qu'il retrouve après le court-métrage "Cœur Fondant" (2019). L'orchestration accompagne l'action, tout en y ajoutant une dimension mélancolique, une tonalité émotionnelle liée au voyage de deux sœurs, Juliette et Carmen, transportées dans "Le Royaume des Courants d'Air", leur livre préféré. Influencé par l'animation japonaise (Takahata et Miyazaki), où les mondes invisibles sont aussi réels que tout élément visuel, le compositeur retranscrit l'âme des décors et le souffle du vent qui anime le film, notamment à travers la flûte, en harmonie avec le design sonore. Célia Kameni prête sa voix chantée à la cantatrice Selma pour un chant conçu comme une respiration, capturant le mouvement d'inspiration et d'expiration.

Finding your niche can be hard for some but for Lady Berry Cupcakes it boils down to two things, fondant and cupcakes! Lady Berry Cupcakes is located in the UK and teaches online classes as well. This episode promises a treat as we are joined by the fantastic Farley, the founder of Lady Berry Cupcakes who has a love and passion for teaching others the joy of fondant and cupcakes.Her sheer enthusiasm that she brings to her work is infectious, making it a pleasure to learn and listen to her. From beginners to seasoned bakers, Farley's online classes cater to all, offering tutorials on everything from basic lessons to festive classes. In this episode we will learn:How she started her baking businessHow she markets her classes and passion on social mediaWhat obstacles she has overcome with putting herself out thereHow she teaches her community and grows her brandLove Lady Berry Cupcakes? Check out her online school at https://www.summersonlineclasses.com/cookie-classes-to-cashBusines FREEBIES:Grab my FREE resource guide and get 30 plus resources to level-up your home bakery business click here to grab my FREE guide and get more tips from me every week.http://bit.ly/bakersresourcesAre we friends on Instagram? If you enjoyed this episode TAG ME at @bakingforbusinessI really do appreciate each and every one of you guys and LOVE meeting new baking friends.

Cupcake win! Had a great result using Bob's Red Mill buttermilk for my cakes. Nice buttercream color as well from the Ann Clark food coloring I picked up and the 1M piping tip! Nice to finally report on a triumph hahah! Couple of news stories - Network ITV has given new GBBO host Alison Hammond a very nice contract to lock her into the network. In another article (both of these from the Irish Mirror) Prue talks about how nice it is to have another woman on the show and that she didn't get a lot of the jokes when it was 3 men. A quick "Who are they" segment about Juniors host Harry Hill (not his birth name) where we learn a bit about him including his original profession - I was very surprised! Heat A of Juniors follows the "formula" two very young and absolutely adorable little ones - Lola and Quique - are my out of the box favorites. Lola's attitude on baking is what EVERYONE's should be! "Hey Ho, let's give it a go!" Mia age 11, Macy, 10 and Eliza are the "middle of the packers", Will, 11, is the one I feel is going to bring nice artistic flare. Joey, 11, is probably the "ringer" who is a liiiiitle arrogant but knows his stuff it appears, and then the "veteran" is Kezia at age 13. Paul was substituting for Liam who was out sick so the kids had a nice surprise when he showed up! First technical challenge was "mini piggy rolls" essentially swiss rolled sponge with berry and mascarpone filling coated in pink chocolate and decorated to look like a pig. The big test here was "the sponge". Very easy to overbake this or not cool it right and you get a cracked mess... which many did. One comment - they only had an HOUR for this... that's a tough call. Mia had the most problems... and only delivered 3 of the 6 ... which landed her last in the technical. Lola - who approached the whole thing with a smile created what Paul called "abstract art" and landed 7th. There were a few that were dry and not so nice looking... Quique went a little chocolate crazy, Joey came out decently and Kezia was the definite "most attractive pigs" which landed her the technical win. In the showstopper, the bakers had to create a cake depicted their proudest moment. There were some sweet stories, and a lot of "lemon cake" choices. Fondant or Buttercream were the typical toppers with a few interesting flavors. three interesting cakes: Macy with carrot cake (it collapsed a bit - as carrot cake can do - under the weight of the fondant); Quique with an almond cake that used olive oil, and Joey with a Japanese Chiffon cake. This paid off for Joey even though he overbaked them and they burned a bit... but they still tasted amazing. He pulled out the Star baker with this. Picked up a tip - when using artificial flavors - like will and his bubblegum buttercream - a little salt can balance out the artificial flavoring. As usual - on day one of Juniors... nobody goes home. follow us on IG: @scrummyhandshakes

The WORST things that turn out to be the BEST things. Enough said.https://www.lilymoore.co.ukhttps://www.instagram.com/lilymooremusic/?hl=enGET IN TOUCH:contact@whydoyouthink.com@emily_laing_ukI AM NOT A PROFESSIONALIf you or anyone you know is struggling with their mental health you can contact:Samaritans: 116 123SOS Silence of Suicide: 0300 1020 505National Suicide Prevention Helpline UK: 0800 689 5652Calm: 0800 585858 - Campaign Against Living Miserably Help and support for young men aged 15-35 on issues which include depression and suicide.National Domestic Abuse Helpline: 0808 2000 247 Hosted on Acast. See acast.com/privacy for more information.

Baking adventures - Cookies galore, trying some local GIANT macarons. Sheldon gets a new work surface! 5 bakes: Queens Pudding, Jam donuts, chocolate tea cakes, Fraisier cake, and fondant fancies Couple ongoing themes: using the "Bain Marie water bath cooking seems to be a recurring theme. Caster sugar also seems to be used an awful lot - I mean it's the "same" but will it impact regular bakes? Queens pudding key lessons: Make sure you pan fits in the Bain Marie bath before you butter it. When adding hot milk mix to eggs - just add a splash to temper the egg temp or you might cook them. When making jam - use equal weights fruits and sugar. Caster sugar for meringue. Use FRESH eggs and never a plastic bowl with making meringue. Jam donut lessons: add more yeast than breads - enriched dough. Kneading speed helps prevent sticking. Using a mixer with dough hooks could create overworking of dough. For an enriched dough knead with flour not oil. Cool completely before filling. Chocolate tea cakes lessons: Tricky chocolate work. Using a mold - let chocolate cool a bit before spreading around mold or else it will run down the sides. Let chocolate harden up in the room - NOT the fridge - otherwise it will oxidize and lose its shine. Put a bit of melted chocolate on meringue so biscuit adheres better. Faisier cake lessons: Using self rising flour makes it easier - it is AP but with some salt and leaving in it. Side bar: SO many flours - the key difference is often the protein content. The danger zone on this cake is in mixing in butter - don't do it too much or you can lose the air - and when pouring batter into mold pour in close to bottom of mold so you don't knock out air. Mary uses corn "flour" in creme pat. Most recipes show corn starch - these are different things technically so a bit confusing. Whisk corn flour with sugar first - coats it and prevents clumping. Fondant fancies lessons: A basic sponge where all of the ingredients are the same weight. To keep cake as flat as possible, Mary pushes batter to corners creating a "dent" in the middle that will fill in and even out. On genoise especially do NOT open the oven door or it's toast. Mary puts buttercream on the sides of the cake so fondant doesn't pick up crumbs. if after chilling it doesn't smooth well - heat knife in hot water. Use hot water with fondant to smooth it out until dippable.

www.facebook.com/EdieliciousCakes www.instagram.com/edieliciouscakes Visitanos en Las Piedras, por la parte de atras del correo. Martes a Viernes 9:30am-5:00pm y sabado 9:30am - 2:30pm

This week we discuss the Mystery of George Santos, Freezing Fog, the struggle of keeping track of what day it is, and more! Join us for all that, as well as our regular Who Asked For This?, AITA and Accountabilibuddies! Join us for book club; this week we're reading Thistlefoot by GennaRose Nethercott. Find it on our book shop at https://bookshop.org/shop/wearedoingfine Send in your thoughts, questions and recommendations to wearedoingfine@gmail.com TikTok: @wearedoingfine Instagram: @wearedoingfine Twitter: @WDFCast

www.facebook.com/EdieliciousCakes www.instagram.com/edieliciouscakes Visitanos en Las Piedras, atras del correo. Tenemos cupcakes en vitrina todos los dias y materiales de reposteria. Horario de Martes a Viernes 9:30am - 5:00PM y Sabados de 9:30AM - 2:30PM

Katie and Sally discuss their top comic picks from 2022, plus the first inaugural Reading of the Patrons and a Thick Lines/Bubbles contest announcement. Sally's picks: "Romantic 3-D Sci-Fi Nightmare Goes to War #2" by Brad McGinty (Glorp Gum) "Acid Nun" by Corinne Halbert (Silver Sprocket) "The Archway" by Emma Jon-Michael Frank & Patrick Kyle (self-published) "The Devil's Grin #2" by Alex Graham (self-published) "Give My Best to Your Kind, Part One: I'm Sympathetic to Your Situation, Friend!" by Frances Cordelia Beaver (self-published) "Late Harvest" by Noel Freibert with Leomi Sadler (self-published) "Sauve-Qui-Peut Comics" by Sophie Crumb, Aline Kominsky-Crumb & R. Crumb (David Zwirner Books) "CRIME HOT 2" by Alex Robbins (The Teenagers Company) "15 Things to Do with a Sculpture" by Shary Boyle (self-published) "Puttana Cartoonist" by Heather Loase (self-published) "Betty's First Swinger's Party" by David Sandlin (self-published) "HORSE" by Bread Tarleton (self-published)   Katie's picks: "Rock Collector" by Becca Tobin (Silver Sprocket) "The Complete Crepax Vol. 7: Erotic Stories, Part I" by Guido Crepax (Fantagraphics) "Orochi: The Perfect Edition, Vol. 2" by Kazuo Umezz (VIZ) "Crickets #7" by Sammy Harkham (Commonwealth Comics Co. & Secret Headquarters) "Meddle #1" by Marc Wagner (Strangers Fanzine) "Love and Rockets Vol. IV #12" by Gilbert Hernandez & Jaime Hernandez (Fantagraphics) "How Jarred Kelenic Got His Groove Back" by Gina Wynbrandt (Bubbles #15)   Mutual picks: "Fondant #2 & #3" - J. Webster Sharp (self-published) Honorable mention from 2020: "Pinky and Pepper Forever" by Eddy Atoms (Silver Sprocket) Become a Thick Lines patron by January 31 to enter to win a 3-issue subscription to Bubbles Zine: patreon.com/thicklinespod Join Sally in conversation with Tommi Parrish on Saturday, January 21 at Partners and Son: partnersandson.com Read the Best of 2022 on The Comics Journal: tcj.com/the-best-comics-of-2022 Follow Thick Lines on Instagram @thicklinespod. Happy New Year!

In this week's Podcast: Eke's Leaks and Fondant, what a combination! What's an Eke I hear you say, stay tuned to find out more on that, the detective work on the leak continues and a chat about when and how to feed fondant over the Winter months.Hi, I'm Stewart Spinks and welcome to Episode 238 of my podcast, Beekeeping Short and Sweet.Sponsorship: I'm delighted to say that our podcast is now sponsored in part by Simon The Beekeeper - 'Making beekeeping an affordable hobby for everyone, Simon the Beekeeper provides the best value beekeeping equipment possible, along with a super-fast delivery service. The bees won't wait, so their customers don't have to either.Visit the website at www.simonthebeekeeper.co.ukContact Me at The Norfolk Honey CompanyJoin Our Beekeeping Community in the following ways:Early Release & Additional Video and Podcast Content - Access HereStewart's Beekeeping Basics Facebook Private Group - Click HereTwitter - @NorfolkHoneyCo - Check Out Our FeedInstagram - @norfolkhoneyco - View Our Great PhotographsSign Up for my email updates by visiting my website here

Comme tous les jours, à 11h45, dans "Bienfait pour vous", Mélanie Gomez et Julia Vignali reçoivent des bienfaiteurs qui nous délivrent leurs meilleurs conseils et astuces.

Tous les vendredis, la chroniqueuse food Perla Servan-Schreiber nous livre ses meilleurs conseils et astuces pour réaliser des recettes.

Sometimes, Paul just isn't in the mood for Eli's antics, and this is one of those weeks, for sure! Eli is going to have to tiptoe around Paul as best he can, but when there is a middling sauce report and a super packed Price of Shite to get through, it may not be as easy he thinks. There may be something that perks Paul up a bit, and that is the sexy, alluring new “protector of the p'twings” who is sitting in for Poindexter. Will passions overflow? Will Eli leave the podcast in protest? Do you have the stomach to find out? See pics/videos for this episode on our website: https://www.thecheapshow.co.uk/ep-304-the-doppledangler-s-fondant And if you like us, why not support us: www.patreon.com/cheapshow If you want to get involved, email us at thecheapshow@gmail.com And if you want to, follow us on Twitter @thecheapshowpod or @paulgannonshow & @elisnoid Like, Review, Share, Comment... LOVE US! MERCH Official CheapShow Merch Shop: www.redbubble.com/people/cheapshow/shop www.cheapmag.shop Thanks also to @vorratony for the wonderful, exclusive art: www.tinyurl.com/rbcheapshow Send Us Stuff: CheapShow PO BOX 1309 Harrow HA1 9QJ NEW ART: Get hold of Spunk.Rock's exclusive new CheapShow Artwork: https://www.redbubble.com/i/t-shirt/CHEAPSHOW-EST-2016-by-spunkrock/115961855.WFLAH.XYZ www.instagram.com/spunk__rock

Tous les jours, du lundi au vendredi dans Saga, Charlotte Barriquand retrace la saga d'une entreprise française.

CHOWDAH!  Jimmy hasn't seen a check in a long time, RJ has his tires rotated, and Johnny answers his phone. 

Reese's Top 5 CliftonStrengths are: INDIVIDUALIZATION, ADAPTABILITY, CONNECTEDNESS, COMMUNICATION & INPUT  Reese is  a senior in high school,  a Tex-Mix who  is 1/2 Tejano 1/2 Puerto Rican - Her love for baking is a mix between her (Grandma's) Momo's Creative Cakes and her Abuela's Puerto Rican desserts.  She spends hours learning Fondant, Buttercream, and unique cake recipes and designs in her spare time.  She started baking for  Bible study's and birthday celebrations - making people from all over the globe feel like they had a family to celebrate with. People now order from her for her artistic designs and custom cakes. IG: @dulcecustomcakes CliftonStrengths Top 5 Assessment   Workshops and Coaching with Barbara Culwell Subscribe & Leave a Review on Embrace Your Strengths

Join Emeric and Deanna as they discuss all things fondant, including a delicious marshmallow fondant recipe. --- Send in a voice message: https://podcasters.spotify.com/pod/show/deannasrecipebox/message Support this podcast: https://podcasters.spotify.com/pod/show/deannasrecipebox/support

A lot of folks have taken to social media to complain about the Student Loan Forgiveness issue. And rightly so. But let's be honest; the STF issue is the fondant on a crap cake called the Inflation Reduction Act. Make no mistake, either way the cake sucks. Also: Politico Playbook wants you to believe Trump is -18 points in popularity to Sleepy Joe's -8. Who took the poll? The bastion of conservative media themselves, NBC. Just wait, I get a little spicy.

Sancta Georgius, the high Cyclist, Fondant Fancy freak, stuffing in the throat, Celluloid's attractive Tory

The party finds themselves conversing with a doll that has a unique insight into the Gauntlight, then there is a light-hearted shopping montage. UnchartedNorth.com/links Abomination Vaults by Paizo Inc Music by Will Savino Maps by Narchy Artwork by GrayHood "Stemming the Tide" uses trademarks and/or copyrights owned by Paizo Inc., used under Paizo's Community Use Policy (paizo.com/communityuse). We are expressly prohibited from charging you to use or access this content. "Stemming the Tide" is not published, endorsed, or specifically approved by Paizo. For more information about Paizo Inc. and Paizo products, visit paizo.com.

Wherein Beth and Matt welcome cross-stitch enthusiast, fondant sculptor, and friend of the show, Withering Slights! Also known as Charlotte, she joins to discuss the difference between fandom and obsession, Gillian Anderson's many modes, genre swim trunks, cupcakes, Star Wars, and where Will and Hannibal might go from here. Withering Slights' Etsy Shop X-Files Speedo Episode Withering's entry in #thisismycupcakedesign Manhunter (once again) The Great Sex Education Hannibal Rising Mary Berry's chocolate cupcake recipe Fondant hardener Meat glue

Stacie and Mia try chocolate fondant cake by Margarita Manzke. Recipe: https://www.latimes.com/recipe/republiques-chocolate-fondant-cake