Claudia&Julia's blog

The cake that Virginia, author of Sweet&Sour , is making for us today could not be missing from our recipe book: the chiffon cake is a cake that, like good fashions, returns to the fray with great force! It is prepared in the Angel Food Cake mold , so take note because you already have another "must recipe" for your list!

I love that Loreto, author of Sabores de Colores , surprises me with her smoker creations. The reason? That many times we are left with the idea that the smoker will serve to smoke salmon and some other fish... and we don't go any further. But without a doubt it is useful for much more, as on other occasions he has told us and shown us. Surely you will be with me: this duck magret that he presents to us today is a real delicacy!

One of the most classic bundt pans is the Angel Bundt pan from Nordic Ware. It is a mold that is very popular because, being a round, smooth and tall mold, it gives a lot of play and allows for a multitude of recipes and combinations.

The author of Pemberley Cup&Cakes , our collaborator Rosa, invites us today to prepare a cake with a summer touch in the form of a bundt cake. Do not miss this pastry classic!

Today Beatriz, author of To Be Gourmet , gives us his opinion on an item that is as sweet a treat as the cookies you make with it: the Nordic Ware cookie stamps! I know that it is difficult to get an idea of ​​how well they are doing or how good they look without having them in front of you, but believe me, they are stamps that make you fall in love!

The Angel Bundt mold from Nordic Ware is a mold that is very popular because, being a round, smooth and tall mold, it gives a lot of play and allows for a multitude of recipes and combinations. It is one of the classics as far as bundts are concerned.

The author of Flavors and Moments , Patricia, surprises us today with a recipe that is ideal for everyday life but presented in the most original way! I would have liked to see the children's faces when they saw that at the table, at lunchtime, there was a cake mold instead of the traditional source. I imagine them saying "But mom, this pan is for cakes!".

On several occasions I have asked Loreto, author of Sabores de Colores , to make us a recipe with a tool that she knows very well, the smoker . On those occasions he has achieved incredible results! For this reason, and since the smoker is a great unknown to many, and so many others ask us for information about it, we have thought it interesting that she be the one who gives you her opinion and explanations about it. I leave you with the story of your experience

Today Beatriz, author of To Be Gourmet , brings us a small temptation in the form of a cookie, perfect to accompany coffee, have a mid-morning snack... or satisfy a craving!

I have never been a great follower of fashion, and perhaps for this reason I have never made a cake with fondant or cupcakes with coatings or creams that do not taste like anything, despite their success. You will not have seen on the web or recipes or products or material for it. I admit that it is quite an art to make them, but they simply do not go with me. But there is a fashion that I definitely join, and it is the fashion of naked cakes.

Lately we are talking a lot about Bundt Cake type molds . They give a simple cake a phenomenal appearance. But if you also make the cake with love and a few well-chosen ingredients, the result will be exquisite. And that is exactly what Miriam, author of The Winter Guest , has done when she tells us how to make this delicious and pretty chestnut and chocolate bundt.

I knew that Noelia, La cucharina magina, was delighted with the Nordic Ware moulds. For this reason I could not resist and the last time I spoke with her I asked her if she could prepare an entry explaining the virtues of these molds and how to use them. If you are interested in these molds, don't miss it!