I receive baking questions from people almost on a daily basis, not just here on the blog, but the various mediums I'm part of. Right from my personal Facebook account through to deviantART. Some of them are to do with recipes I've posted, others asking for tips or troubleshooting, but almost half of them are fondant questions. Why it has taken me ( Read more... )

In the last Back to Basics post, I tackled some of the conversion issues that arise due to us all being separated by a common language. Now I'm going to cover the ingredients I get asked about a lot.

The amount of American visitors to this blog outnumber the Australian 3:1. I always use Australian terms for ingredients, which can be confusing for ( Read more... )

According to Google Analytics, the visitors to this food blog come from 76 different countries. Being able to share ideas and communicate across borders and oceans is a wonderful thing, but at the same time raises a lot of questions caused by different culinary languages. Given that the largest portion (40%) of visitors come from the USA, there are ( Read more... )

The hardest thing about baked goods is that it can be difficult to tell how the final product will turn out until it has, well, turned out. It's not a multi-step process that you're involved in along the whole way and can reverse or intervene at any time: you make the batter, throw it in the oven and hope for the best.

Sometimes, what comes out of ( Read more... )

One of my favourite things about food blogs on the internet is getting exposure to all new dishes and ideas: it's lovely seeing everyone elses creations. But as united as the interwebs makes us, we're still divided by a common language. Ingredients have different names, measurements can mean different things, terminology can sound foreign. So I'm ( Read more... )