Claudia&Julia's Blog

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!

For those of us who enjoy contrasts, the tartness of red berries combined with the sweetness of chocolate is an excellent pairing. Placed on a puff pastry base, it makes a finger-licking tart. This is the recipe Carmen, from Yerbabuena en la cocina, shares in the post you'll find on her blog.

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.

Virginia, author of Sweet&Sour, offers us on her blog a delicious recipe that will undoubtedly please you: the famous "Bakewell tart", a tart characterized by having a shortcrust pastry base and a layer of jam -which she has made from strawberries, but which can be any other that tends to be tart-, and topped with an almond coating.

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.

Today Beatriz, author of To Be Gourmet, brings us a small temptation in the form of a cookie, perfect for accompanying coffee, enjoying a mid-morning snack... or satisfying a craving!

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.

The author of Sabores y Momentos, Patri, brings us today a recipe that will catch many people's attention: cookies made in a skillet! Since there's not much more to say to entice you to read it, I'll leave you with her recipe. Enjoy!

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.

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