Claudia&Julia's blog

Our recipe book could not be without the cake that Virginia, author of Sweet&Sour , is preparing for us today: chiffon cake is a cake that, like all good fashions, is making a comeback with a vengeance! It is prepared in the Angel Food Cake mould , so take note because you now have another "must-have recipe" for your list!

I love that Loreto, author of Sabores de Colores , surprises me with her creations using the smoker . The reason? We often think that the smoker will be used to smoke salmon and other fish... and we don't go any further. But it can certainly be used for much more, as she has told us and shown us on other occasions. I'm sure you'll agree with me: This duck magret that she's presenting us today is a real delicacy!

One of the most classic bundt pans is the Nordic Ware Angel Bundt pan. It is a very popular pan because, being a round, smooth and tall pan, it is very versatile 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 Nordic Ware Angel Bundt pan is a very popular pan because, being a round, smooth and tall pan, it is very versatile and allows for a multitude of recipes and combinations. It is one of the classics when it comes to bundts.

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 using a utensil she knows very well, the smoker . On these occasions she has achieved incredible results! For this reason, and since the smoker is a great unknown for many, and so many others ask us for information about it, we thought it would be interesting for her to give you her opinion and explanations about it. I leave you with the story of her 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.

Bundt cake moulds have been a hot topic of discussion lately . 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 El invitados de invierno , has done by telling us how to make this delicious and beautiful chestnut and chocolate bundt cake.

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!