Claudia&Julia's Blog

This pineapple cake is one of the first I learned to make several years ago. It has ended up becoming a true classic in my kitchen. That's why I want to share it with all of you. It's not very common to see a pineapple cake... so I recommend you try making it and tell me what you thought.

You already know that we’re totally in favor of always making the most of the foods each season offers. Rosa, author of Pemberley Cup&Cakes, also gets the most out of them. This time she doesn’t let the delicious figs go to waste and prepares a recipe that smells like autumn: here’s this delicious fig and pistachio plum cake!

Making homemade jam is within everyone's reach. Those of you who have already made it know this well, and those who haven't tried it, I definitely encourage you to do so, because there is no jam more delicious than the one you make yourself with your favorite fruit! You'll be surprised at how easy it is to make.

One of the most classic bundt-style pans is the Nordic Ware Angel Bundt pan. It’s a pan that's very popular because, being round, smooth, and tall, it offers a lot of versatility and allows for countless recipes and combinations.

The author of Pemberley Cup&Cakes, our contributor Rosa, invites us today to make a cake with a summery twist in the form of a bundt cake. Don’t miss this baking classic!

The Nordic Ware Angel Bundt pan is a very popular pan because, being round, smooth and tall, it's very versatile and allows a multitude of recipes and combinations. It's one of the classics when it comes to bundts.

Rosa Ardá, a quien muchos conocéis por su blog Velocidad Cuchara, me ha dejado encantada con las deliciosas, esponjosas e irresistibles magdalenas que ha preparado. Algunos pensaréis que hacer magdalenas es simple. Yo diría que no es complicado, pero cogerles ese punto que las hace deliciosamente ricas a la vista y al paladar tiene su qué!

We already talked a few weeks ago about naked cakes (if you missed it, be sure to check the post where I talked about the return to the traditional cake). Then Rosa, author of Pemberley Cup&Cakes, showed us an example of one, a red berry cake that was a hit. Given the great reception, today she brings us another naked cake, which I would bet you'll love just by its appearance.

Chiffon cakes are a type of sponge cake typical of American baking. They are usually prepared in an aluminum pan with a central hole that was invented precisely for this kind of cake. It is the famous pan used to make Angel Food cake and which you can find here.

A few days ago I told you about the new trend in cakes: the return to traditional cakes, or naked cakes. With the success they are enjoying, a recipe to encourage you to make one could not be missing.

I've never been much of a follower of trends, and maybe that's why I've never made a fondant cake or cupcakes with coatings or frostings that taste like nothing, despite how popular they are. You won't have seen recipes, products, or supplies for them on the website. I admit it's an art to make them, but they simply aren't for me. But there is one trend I definitely embrace, and that's the trend of naked cakes.

Lately we've been talking a lot about the Bundt cake-style pans. They give a simple sponge cake a phenomenal appearance. But if you also make the cake with care and a few well-chosen ingredients, the result will be exquisite. And that's exactly what Miriam, author of El invitado de Invierno, did by showing us how to make this delicious and beautiful chestnut and chocolate bundt.