Friday, January 15, 2021

Strawberry Cream Danish Pastries - With Quick Danish Pastry!

 


 

Strawberry Cream Danish Pastries - buttery, delicious, soft and quite flaky!

Danish pastries, often simply called Danish, are buttery and flaky with a yeasty flavor. Think sort of croissants with different sweet fillings. The method for the classic version involves making a yeast dough which is laminated with blocks of cold butter. A rather lengthy process with numerous steps (with great results am sure!). 

For those of us who don't feel up to the challenge here is a relatively easier method by Beatrice Ojakangas, the author of The Great Scandinavian Baking Book. I tried this recipe recently and was quite pleased with it. Since it is strawberry season, I filled them with strawberry pastry cream. You can simply use any kind of preserves or just make croissants with the dough. 

That's the beauty of these building blocks, you can play around a lot! Don't let the quantity of butter here stop you. This makes a largish quantity of pastry, so you can divide it into 4 parts and freeze it for later use.

Be sure the yeast you are using is active and good. Here is my video about yeast types and activating yeast. 






Recipe for Quick Danish Pastry. From the book Baking With Julia  

Weigh ingredients for best results always.
Details make a difference, pay attention to the small details, follow recipe instructions correctly. If making something like this the first time, please check the notes below. 


Ingredients

Warm water 60 ml / 1/4 cup

Instant Yeast 2 1/4 teaspoon

Milk, at room temperature - 120 ml / 1/2 cup

Egg - 1 / 50 grams without shell, at room temperature (read note)

Sugar - 50 grams / 1/4 cup

Salt 1 teaspoon

All-purpose flour / maida - 350 grams / 2.5 cups

Cold unsalted butter - 226 grams / 2 sticks, cut into 1/4 inch thick slices 



Method

1. In a large bowl, whisk together the warm water,yeast, milk, egg, sugar and salt. Set aside. 

2. Take the flour in a food processor fitted with the metal blade. Drop in the butter. Pulse in very short spurts, 6 to 8 times, until butter is cut into 1/2 inch pieces, no smaller. Check after 5 pulses and then continue if necessary. You should see 1/2 inch pieces of butter in the flour. 

3. Empty the flour mixture into the yeast mixture. Using a silicon spatula, gently fold the two mixtures together just until the dry ingredients are moistened. Be gentle, the butter must remain in pieces so that you will produce a flaky pastry, not a bread dough or cookie. The dough will be quite soft but not really sticky or wet. If necessary add a bit of flour and mix gently, make sure the butter pieces remain intact.

Cover bowl with plastic wrap and refrigerate overnight (or up to 4 days to suit your schedule).

4. Before you begin the rolling process, make sure you have enough space in the fridge to place the pastry. You will need lots of space on the counter (check the dimensions below), flour for rolling, a big rolling pin. Make sure there are no liquids on the counter. Have a large baking sheet ready to place the pastry in, a measuring tape.  You need to work in a cool kitchen to keep the butter from softening too quickly. If necessary, rub a cold ice pack on the counter. 

5. Lightly flour the work surface; turn dough out onto it, and dust dough with flour. Using the palms of your hands, pat dough into a rough square. Roll out to 16 inches on a side. 

Fold dough into thirds, like a business letter and turn it so that the closed fold is to your left, like the spine of a book. Roll out again, into a long narrow rectangle, about 10 inches wide by 24 inches long. 

Fold into thirds again. Roll out to make a 20-inch square. Fold square into thirds again to make a long, narrow rectangle. Then again, fold into thirds to make a square. (If at any point in this procedure the dough gets very soft, cover and chill it for 30 minutes or so.) 

Cover and chill the dough before final shaping. You can store the dough in the refrigerator for 4 days or wrap it air tight and keep it frozen for 1 month; thaw overnight, still wrapped, in the refrigerator.


I chilled the dough overnight. The next morning, I cut it into 4 equal parts, wrapped 3 of them individually in plastic wrap and put in the freezer. 

I rolled the remaining piece into a 10'' square and cut it into 6 squares. 


To shape the spandauers.


Place a pastry square on a parchment lined baking sheet with one of the points facing you. Put a teaspoon of the pastry cream in the center.

Brush a little of the beaten egg white on the left and right hand corners, fold the sides such that the points overlap.

Press down gently but firmly to seal, create a rectangular or square packet.

Cover  and let rise for 30-45 minutes or until puffy.

Bake at 200C for 10-15 minutes or until golden.

Let them cool slightly on a rack before you glaze.


To prepare the glaze, whisk together 1/2 cup icing sugar and a tablespoon milk. Be very careful when you add the milk or you will have to add more sugar to adjust the consistency. 

Using a spoon or piping bag, pipe the glaze on the pastries. Serve warm or at room temperature.  





For the strawberry pastry cream. 


Milk 120 ml / 1/2 cup

Cream 120 ml / 1/2 cup

Cornflour 1.5 tablespoons / 10 grams

Sugar 30 grams / 2 tablespoons

Egg yolk - 1 / 18 grams ( save the white for shaping the pastries)

Vanilla extract 1 teaspoon 

Strawberry puree  2-3 tablespoons 


In a flat bottomed bowl, whisk together the yolk and vanilla. 

In a heavy saucepan, whisk together the milk, cream, sugar and cornflour ensuring there are no lumps.  Cook on medium heat, whisking until it thickens slightly.

Slowly, pour it into the yolk mixture, whisking constantly. 

Scrape the mixture back into the saucepan, cook on low heat, whisk constantly until the mixture thickens and starts bubbling.

Push the pastry cream through a strainer, press cling wrap on the surface. Once it comes to room temperature, whisk in the strawberry puree.

This can be made ahead and chilled. You can store this for 3 days in the fridge. This makes a lovely dessert on its own, can be used as a filling for cakes and tarts etc. 



Tips 


1. Weigh and cut the butter, chill several hours. The size of the pieces is important especially if using a food processor.  You want them to remain as 1/2 inch pieces after you cut it into the flour, helps make the pastry flaky. I made this first time using a food processor and felt I should have processed less than I have.  


2. If you do not have a food processor,  use a metal dough scraper to cut the cold butter into the flour.( as we do for pie crusts)


3. If at any point of time, the pastry becomes too soft or the butter starts oozing out, put it in the fridge until it firms up again before continuing the process 


4. I have used egg in the dough. You can try replacing it with cream (such as Amul), I haven't tried it, but should work well. Tell me if you try.  


5. I baked some scraps of the pastry and it was very crisp and flaky. Next time, I will use an almond filling or something less liquid. I guess the liquidy filling softens the pastry as it creates more steam. 


6. I will be making this again, and will post updates. 


7. To make the strawberry puree, take chopped berries and some sugar in a saucepan, cook until the berries are mushy. Mash or process in the mixer for  a smooth puree. Cool and use as needed. 


Follow me on Instagram for more! 





Watch Beatrice making Danish Pastry here. 


https://www.youtube.com/watch?v=cKZcJacAqJM&t=617s





DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I only recommend products which I have used and found good or those I would buy for myself.

You will be paying the same price as mentioned on the website, there will not be any variation here. This commission will help me with me costs of running the blog and channel and bring out more videos for you. Your support will be greatly appreciated!

Thursday, December 24, 2020

Panforte Nero - No Eggs, No Butter, No Oil, No Alcohol Christmas Treat!

 


It's almost Christmas and it's raining giveaways and contests on my YouTube channel! I am doing a series of live streams where I bake simple recipes and give away prizes to 5 winners every week. All winners also get a free baking session with me on Zoom. If you have not participated yet, please do check this out. It's very easy and will take hardly 5 minutes of your time to enter. 



Last week's was a giveaway of delicious 100% chemical free chocolate and cocoa hamper from Sihi Chocolaterie. This week, 5 lucky winners get electronic kitchen scales from Atom  and a gift hamper of coconut sugar, coconut candy from Farmmade Foods. 
Watch this video for details, have also given contest details at the end of the post below.  





So today's recipe is a very easy eggless confection of Italian origin called Panforte Nero. It is loaded with nuts and dry fruit, there is no butter or oil or alcohol.  It's very delicious and extremely addictive, the best thing is it can be stored for a very long time. So if you want to send this to someone in another city or country, it will still be fine as it keeps for months. I have not tested that as this gets over fast in my house. If you bake commercially, then this is a recipe you absolutely must have in your repertoire. 




Panforte Nero recipe by Alice Medrich

Preheat the oven to 150C. Line the bottom and sides of an 8 inch round tin with baking parchment, grease it very well. This is extremely important.


Ingredients: Weigh ingredients, measure accurately for best results. If you do not have weighing scales, here is a chance to win it in my contest!

  • Whole almonds  - roasted until crunchy and cooled  - 235 grams
  • Dried figs, chopped - 225 grams
  • Flour - 85 grams, read note below.
  • Cocoa powder ( I used Sihi) - 10 grams 
  • Ground cinnamon - 1 teaspoon 
  • Ground cloves - 1/4 teaspoon
  • Ground ginger powder 1/4 teaspoon (optional)
  • Zest of one large fresh orange
  • Caster sugar - 135 grams
  • Honey  - 160 ml / 2/3 cup 

Method :

  • Line up all ingredients, tools etc on the counter before you begin heating the honey and sugar. Working quickly is very important in this recipe.
  • Take the almonds, figs, flour, cocoa powder, spices and orange zest in a large bowl and mix thoroughly. Keep aside. 
  • In a large saucepan, take the honey and sugar. Bring it to a rolling boil and then let it boil for 15 seconds. Take it off the heat.
  • Stir in the flour mixture into the honey mixture, work quickly to mix it well. Immediately transfer it to the baking tin and smooth the top. 
  • Bake for 35-40 minutes or until you see bubbles all over the surface. The center will still be soft and may look light in color. It will darken and firm up on cooling.
  • Do not overbake or the panforte will turn hard and very chewy.
  • Cool completely on a cooling rack. Invert the panforte on a plate and remove the pan, peel the parchment. Turn it right side up, dust powdered sugar if desired.
  • Cut into thin wedges using a sharp knife. The taste improves the next day. 
  • Wrap well and store, keeps for months apparently!


Note : It is on the sweeter side, so I may increase the cocoa by 5 grams next time, and reduce flour by 5 grams. And also maybe increase the nuts by another 25 grams.



Contest rules 

  1. Subscribe to my channel
  2. Follow me on Instagram - https://www.instagram.com/cakesandmor...
  3. Please fill this form with your details, so that I can contact you when you win https://forms.gle/rCKisSmH4pvvqYVz5
  4. Share the link to my giveaway video https://bit.ly/34IxF9w on your Facebook profile with the sentence Win awesome products on Suma Rowjee's YouTube channel for beginners in baking. Participate to get a chance to win in just 4 simple steps! #cakesandmorecontest.




Sunday, August 9, 2020

Orange Almond Syrup Bundt Cakes


 
I can never get enough of oranges! Orange zest is a wonder I discovered as part of my baking journey. The aroma is heady, the flavor it imparts just can't match any essence or oil. If only I grew oranges in a pot, that's one of the things I have always wanted to do. Just as well, or I would go crazy thinking about all the things I could use the zest in! Candied orange peel was another revelation. So if you are planning to soak your fruits for Christmas you absolutely must make our own candied orange peel, you will never buy it from a store again!

I recently baked these flavorful, buttery syrup cakes made with ground almonds and lots of orange zest. They turned out amazing, though I would have enjoyed them better with less butter. I halved the recipe and baked 6 of these cakes in my favorite Nordicware heritage bundt pan. I prefer to bake small cakes if I have to brush syrup as they absorb it better and more evenly.

Do drop by my  Amazon Storefront to see my recommendations for baking products, books and more!

Related links to my videos you may want to check



Orange and Almond Syrup Cakes. By Yotam Ottolenghi, from David Lebovitz's blog

Ingredients
  • Unsalted butter - 200 grams, at room temperature
  • Caster sugar - 300 grams plus more for the syrup.
  • Fresh oranges - 4
  • Ground almonds - 240 grams ( I used ready almond meal)
  • Free-range eggs, beaten - 4
  • Maida - 110 grams
  • 1/8 tsp salt
  • Chocolate chips or chopped dark chocolate (optional)
For the syrup 
 
Orange juice - 180 ml
Sugar - 80 grams
 
Dark chocolate, chopped, 100 grams (optional)

Method
  • Mise en place.
  • Lightly grease and line the bottom and sides of a 9'' spring form tin with baking parchment. I have used my bundt pan, each cup holds 150ml liquid. If using a bundt pan, spray well with baking spray, ensure every nook and cranny is greased well. A silicone brush helps do a good job of this.
  • Preheat oven to 180C.
  • Whisk together the almond meal, flour and salt, set aside.
  • In a large bowl, take the butter and sugar. Zest the oranges directly on this. Reserve the juice for the syrup.
  • Beat the butter, sugar and zest until well combined. Do not beat too much as you do not want to incorporate too much air into the mixture.
  • Add half the ground almonds and fold it into the butter mixture
  • Add in the eggs one by one, scrape the sides of the bowl as you go.
  • Fold in the remaining almond mixture and the chocolate chips if using.
  • Scrape the batter into the prepared tin, level it. I have filled them half in the bundt pan.
  • Bake for 35-40 minutes for 9'' round tin, 15-18 minutes for the bundt pan. A toothpick inserted in the center should come out a little moist. Please note, the baking time may vary depending on your oven.
  • Towards the end of the baking time, heat the orange juice and sugar in a saucepan, you need the sugar to dissolve completely.
  • Once the cakes come out of the oven, place the tin on a cooling rack. Poke holes in the cake and brush the syrup generously all over.
  • Let the cakes cool completely in the pan.
  • Run a knife around the cake and invert it on the cooling rack. Brush any remaining syrup on the bottom of the cake.
  • You can pour some ganache or melted chocolate over the cake, it tastes divine. You don't have to do this if you have already added chocolate chips in the batter.
  • Serve immediately with some vanilla ice cream for an awesome dessert! 

Try this cake for a special occasion, enjoy baking!

 

Friday, July 31, 2020

Participant Feedback For Online Sessions

Happy to share feedback from the participants of my online baking sessions for beginners.I am planning to do more intensive ones soon. Please email me for more details. suma.rowjee@gmail.com

 

 

It was a great session. That was something I was looking for. There are people conducting baking workshops but it all starts with a recipe. I hadn’t seen or worked with baking tools and ingredients before and it was a hindrance to me in giving a try. For many households in India ovens and baking is a 21st century thing and so it doesn’t come to us naturally. I have been following your blogs and videos and I must say they are detailed with the perspective of a beginner. Keep rocking!! If you are a beginner and want to get your basics right, you need to take her session. It’s more than just recipes that you would need, to be able to bake well. You will learn how to get started with baking, try and improvise recipes to bake delicious cakes and much more. Pratima Bose
 
 
Your baking sessions were a wonderful start for me that I needed from a very long time. I used to bake but without having knowledge on basics and few tips which are very crucial. Now after attending your sessions and information that you have shared has helped me a lot to learn more. This is has given me good start with my baking journey. 
 
Thank you so much for getting opportunity to attend your sessions which were really good. I like the way you have shared every possible information a beginner expects from experts. Looking forward for future sessions on advanced level baking session. It was my pleasure to get  to know you. Thank you so much. Sneha Nayana

The sessions were really good and fruitful. I have had an oven for years and it's only now that I know I will be able to bake proper cakes. Thanks for all your practical inputs and insights! Charul Sharma

'Thank you so much for making my basics very strong. Just because of your both sessions I learnt so much and could bake two 6 inch bake and decorate it very nicely. And another thing I can tell you is you are making time to listen to our questions and answering them...it is the best thing you are doing...please continue doing this. Really thank you so much!'' Ashritha Vaddiraj

First of all I would like to thank Suma for making me understand the basics of baking as it definitely clears your fundamentals and sets the stage for baking. She took through all the baking instruments in detail and also helped share the usage. The recipes that she shared were quite simple and yet delicious. So, thank you Suma for making the baking humanly possible which I used to think as impossible. Padmalaya Patnaik

Very informative! If you want to bake as a hobby or wish to become a home baker, contact her, I assure you, she is damn good! Richa Gupta

It was a pleasure to learn from you about baking. Thank you for today's session, got to know where I was wrong in baking. The way you explain is very easy to understand. Truly appreciate your time and patience in responding to all our questions. Attached are the pics of the cookies and muffins. Tried them as you suggested and they came out really good. Thanks much again and I look forward to learning more from you soon. Sanghamitra Mishra

Thank you for your classes and it is really a great motivation for baking.Today I have baked eggless chocolate cake. It came out superb.its the first time I could bake this much perfect cake, it was amazing. Once again thank you. I could realize that after attending your class my confidence for baking increased. Anima C

I baked a cake today. Your class and recipes really helped me, thank u so much. Looking forward to more of your workshops - Smita Kulkarni

I tried the eggless cocoa cake today. Made it in a tin because I did not have the cupcake tray. It looks beautiful and is soft. Have not tasted it yet. I was so eager to inform you about my achievement. Thank u so much. Now that I have the confidence, I will keep trying the cakes from your blog and YouTube channel. Jisha Ravi

Dear Suma, It was a wonderful session today .I learnt so many small-small things which I was ignoring while baking . Rajbala Singh

That was a very informative session. As a beginner, I have always had doubts about the tools and oven. I shall buy the tools you have suggested and try again. Keerthi Kurnool

 Thanks for the amazing workshop and helping me with the basics of baking Madhumita


Tuesday, June 30, 2020

Garlic and Chili Focaccia



It's amazing that bread is made with the same four basic ingredients - yeast, flour, water and salt, but there are a hundred of ways of baking it. The results vary with different methods used and impress you every now and then!

This one was made with a batter that's impossible to knead as it is soupy, you actually pour the batter into the tin. The bread is surprisingly light and moist. The taste of the bread was great with just the flavor of extra virgin olive oil which I had used to grease the pan.  I usually prefer toasting my bread but this one baked in a cast iron pan, was perfect straight out of the pan!



This recipe for Rosemary Focaccia  is from Rose Levy Beranbaum's book, The Bread Bible. One notable thing about this recipe is the dough consistency and the way it is 'kneaded' using a stand mixer. Of course there are plenty of high hydration recipes for foccaccia and ciabattas, but they mostly involve the stretch and fold method and a longer rise. But this one is simply kneaded for 20 minutes in the stand mixer and it is amazing to see how the batter goes from soupy to melted mozzarella kind of stage! (will post the pictures and videos soon )I don't think you can work with this kind of dough as effortlessly and as efficiently without a sturdy hand mixer. I use a Kitchen Aid 5 quart one . If you have a stand mixer, do give this a try! 

If you are new to baking, try my online classes for beginners. For more details, click here!

Rosemary Foccacia (adapted from The Bread Bible by Rose Beranbaum)

 Maida 390 grams
Instant yeast 3/8 teaspoon
2 cups minus 2 tablespoons water / 442 grams , at room temperature
1.5 teaspoon salt ( the original recipe uses 3/4 teaspoon in the dough plus more as topping) 
3/4 tsp sugar
Extra virgin olive oil 2 tablespoons plus 2 teaspoons (divided use)
Fresh rosemary 2 teaspoons
Sea salt - 1/4 teaspoon


Method
  • In the bowl of the stand mixer, using the paddle attachment on low speed, combine the flour and the yeast. 
  • With the mixer running, gradually add in the water, mix just until the dough comes together. It will be very soupy now.
  • Increase the speed to medium (#4 KitchenAid) and beat until the dough turns into a smooth, shiny ball , this may take about 20 minutes. (the stand mixer is sturdy enough to go on for this duration!) In fact, I was engrossed in writing something and forgot to turn off the mixer, so this step was more than 25 minutes for me.
  • Add the sugar and salt and beat until well incorporated, about 3 minutes.
  • Using an oiled spatula, scrape the dough into a well greased dough rising container. The dough now will look like melted mozzarella indeed as Rose says!
  • Cover and let rise for about 4 hours or at least until double. Mine took 1.5 hours to double. 
  • Grease a sheet pan ( ideally 12x17 inches) very generously with around 2 tablespoons of the oil. This is super super important or your bread will stick to the pan (like mine in the pic below) I used one 12x14 pan and another small cast iron pan.
  • Pour the dough into the sheet pan. Grease your hands well and spread the dough as thin as possible without tearing it. If the dough resists, let it relax for 10 minutes and spread it again. Try to maintain the bubbles in the dough as much as possible.
  • Cover the pan with a large box . Let the dough rise until it doubles, about 1-1.5 hours. 
  • Preheat the oven to 250C 1 hour before baking. 
  • Once it doubles, drizzle the remaining oil on the dough. Oil your fingers and dimple the dough deeply. Sprinkle the salt and rosemary (if using) on top. I used some garlic and chopped fresh red chilies.
  • Bake around 20 minutes or until the top is a deep golden color. The baking time may vary depending on your oven. Be careful not to burn the bread as it is spread thin and the oven is super hot.
  • Remove from the oven and drizzle more olive oil on top and serve immediately! 

Enjoy the delicious, crisp bread with a moist and chewy crumb! The remaining bread in the cast iron pan (picture below) had an even more beautiful crust, it was amazing! 



DISCLAIMER:*This post contains affiliate links. This means if you click on the link and buy through the link, I will earn a tiny commission on the same. I only recommend products which I have used and found good or those I would buy for myself.

You will be paying the same price as mentioned on the website, there will not be any variation here. This commission will help me with me costs of running the blog and channel and bring out more videos for you. Your support will be greatly appreciated!




Tuesday, June 2, 2020

Online class Announcement - Baking for Beginners.




BASICS ARE THE MOST IMPORTANT IF YOU WANT TO SUCCEED IN BAKING!

Are you ready to explore the exciting world of baking? Get ready in time to bake your own Christmas cakes? Check out these workshops coming soon! Please let me know your thoughts and if you would like to register. I will fix the dates based on the response.

Day 1 What you need to know even before you think of baking! 2 hours

1. Introduction to baking - Knowing these things will save you a lot of trouble and disappointment!
2. Ovens - an overview, your options.
3. Baking tins. What you really need to get when you start - The beginners set.
4. Baking tools. The simple, but most important tools for best results.
5. Ingredients - know your ingredients, use the right things, the right way.

This session will empower you with basic knowledge - super important to avoid tears and frustration!

Day 2 - Delicious, Easy Recipes!  2.5 hours

1General recipe tips - things you absolutely should know about baking recipes. 
2How to weigh and measure your ingredients.
3. Granola and variations (eggless) - your first bake
4. Eggless Chocolate Cake (pre-recorded)
5. Eggless Chocolate Chip cookies (pre-recorded)

6. You will learn how to read a recipe, how to prepare for it and then bakeLearn how attention to small details will make a big difference to your baking!

Pre-recorded videos will allow me to help you better, pause and take your questions, rewind if needed! An interactive & no-holds barred session of clearing all questions and doubts.

Takeaway

1. Build your basic baking set up.
2. Basics of baking to help you start the right way and get fabulous results!
3. A confident you ready to try more recipes, you won't have to guess if you will fail or succeed every time! Avoid disappointment, recreate the same magic every time!
4. Recipes and notes from session and all handy information in printable format via email.
Plus - A surprise bonus recipe
5. Product recommendations and helpful links
6. Email support for the next 1 month to help you bake and learn.

Fee Rs.2,000 (for Day 1 plus Day 2) 

Additional fee Rs.500 if you would like to bake one recipe of your choice when I am online (1 hour) to support and troubleshoot as you go! This will be done a week after the above sessions when you are ready with your set up. There will be a maximum of 6 people in this extra session so that I can give personal attention to each participant.

Registration details will follow, limited seats per batch, first come first serve basis. Looking forward to your response! 

Please let me know which of these dates you prefer by filling this form 

Read what workshop participants feedback here  https://bit.ly/3ilwkJZ

Leave your email ID in the comments below if you would like more information. Or write to me suma.rowjee@gmail.com

Looking forward to your response!



Saturday, May 30, 2020

What Keeps Me Going!





I started blogging in 2010 and uploaded my first video on YouTube (My YouTube Channel Cakes And More - Baking For Beginners!) in 2015. Since I thought blogging itself was effort, I was in for a big surprise! Making videos is humongous time and effort, being on YouTube is tough! Good content and video production per se is just one small part of it, the rest requires resilience, patience, both hard and smart work on a different level altogether. OK, so I did make some 100 odd videos, crawled my way to 1.25 Lakh subs. which is a huge thing in itself considering what it took the camera shy me to just stand in front of the camera and talk! 

 I have learned a couple of lessons along the way, and probably would do things very differently if I had to start today. The path has undoubtedly been arduous, but what has really kept me going is the feedback and comments I get from my readers and viewers. This is what I will cherish, for years to come. And it will always bring a smile on my face, gladden the heart and yes, make me (more than a bit) misty eyed too! 


Here is a compilation of some comments I have received on the blog and channel. These priceless medals of honor are more than anything I could ask or wish for. Below are some compiled from emails, messages, blog, channel comments and Facebook comments from fellow bloggers and readers. Am not sure if I deserve these though! Thanks all the same for these comments and for taking time to leave them for me. 

A BIG THANK-YOU!



  • "Excellent informative video. You have a flair for teaching. There is a dearth of information on practical issues, such as chosen and elaborated by yourself. Electronic companies should learn from you. Good job Suma.  "



  • Most straight forward answer on can I substitute ghee for butter. Tried Google, Reddit and Quora to no avail. Also learnt a couple of things as bonus as well. Most fruitful 9 mins I have spent today. Thank you 


  • "Amazing presentation. Learned a lot in a short amount of time. My favorite type of YouTube  videos.  "


  • "Best introductory video on baking!"


  • "Thank you for this tutorial. It's so easy to understand even for a newbie like me. Absolutely marvelous and you've brought me to a whole new world with my oven. Thank you so much.  "


  • "Excellent info! Exactly what I wanted to know. Your videos are very informative. Thanks :) "



  • Thank you sooooo.... Much.... After almost 3 years... I now know how my oven can be preheated.... All other videos never gave such detailed info and this type of demonstration.... Thank you -
  • U r here feels me my search stops to what i wanted  

  •  Great video! This is the first time seeing a wide skillet used as a double boiler so intuitive and resourceful. I won't have to waste more money on kitchenware :D


  • Beautifully explained, very informative, genuinely appreciated, thank you so much for making this video!

  • Thank you for this. I always thought that you had to have a tempered glass bowl and sit it over the saucepan to act as a double boiler. This method is very easy and convenient! Thank you!

  • I love her! She's a great teacher very detailed and easy to understand!

  • Thanks for your easy,clear voice and narration,all steps are easily understandable.regards

  • You are savior and I deeply appreciate the details in which you have gone to explain the tiny bit nuances of the microwave, baking. Thank you. KP

  • Thank u Suma. u really explain very well..n u make it easy to understand every single detail. that's great

  • Mam your videos are really helpful I was just beginning with baking and i was confused that what materials should i have your video helped me a lot thank u very much👍

  • Thank you so much for this! You have no idea how important this video had been to me. I recently started oven baking, and the tins, measurements and all have been so confusing. I feel a little relieved and confident now.

  • That was genuinely helpful, wasn't easy to find proper use case differences. Thanks a lot!

  • Hi Suma, your series of videos about beginner tips are really motivating. I had a series of mishaps and I gave up baking for quite some time now. I came back searching for how to pre-heat a convection microwave and I saw your video. I realized what I did wrong. I have seen almost all your beginner videos now and I cannot tell you how much I am looking forward to making my next baking attempt

  • Thank you, very useful information, no-nonsense , comprehensive and simple!

  • Very useful I can just imagine how much homework n effort u put n to bring this type research videos Thank u sooooooomuch mam keep up d good work God bless u. Mona Pinky

  • Way to go Suma Rowjee. Really happy for you. And you totally deserve it for the kind of knowledge you share with your readers. Those are not just recipes with ingredients and instructions, but a conversation with a baker. Personally I love your style of writing. Your posts are not about the recipe, it's a theory class on baking. And no overkill of pictures. This doesn't distract the reader from focusing on the main stuff. Keep up the great job of sharing knowledge than mere ingredients and method. Kudos fellow blogger!  Cheryl Rajkumar, Blogger@ Kitchen Kemistry.  

  • Suma is one of those excellent bakers whose recipes never go wrong. Her knowledge of baking can be seen in her blog. Love going back to her blog again and again.  Sayantani Mahapatra, Blogger @ A Homemakers Diary
  • I'm quite overwhelmed seeing your dedication to details, you painstakingly explaining each step in words and pictures . This kind of dedication is something else and I felt I had to write to you to tell you what I felt. I'm always anti-cream cakes, a. too many calories and b. too much effort, but i promise you, if I ever want to make one, I shall make one of your recipes, because your writing gives me the confidence that I shall get it right  Nandita Iyer. Food Writer, Nutritionist. Blogger @ Saffron Trail 
  • I adore your work and your blog.  You help budding bakers so much.  Way to go! Nisha Sarda, Blogger@ Spusht
  • The reason I gained confidence to fall in love with baking is you Suma Rowjee...have always loved to read your blog and follow it  Amrita Gill, Food Blogger @ Sweet And Savory.
  • Awesome Suma. This is so detailed, well thought and penned down and shows the amount of effort you have put in to bring together the basics of baking. The fact is a lot of us are just regular home bakers and many recipes fail due to oversight, over confidence, at times negligence. I loved the way you emphasize minute points here Mallika Sibal, Blogger @ Veg Bowl
  • These Wednesday posts are a must read for all the newbies who really want to learn to bake. You will not get such a dedicated teacher and who wholeheartedly believes in spreading knowledge. Though am not new to baking cant help but follow your posts. So much information!  Vijayanthi Nayak
  • You do know you're an amateur baker's angel, right? Your recipes are awesome and your tips help a lot! Archana Ravishankar
  • Hi Suma, what an amazing way of sharing, teaching...so organized and systematic...you don't take things for granted! You start from the beginning...thumbs up! Vivien D'Gama Rose
  • I would say this every week that you post. I totally appreciate your generousity in sharing. Kudos  Sujatha Narasimhan
  • Thank you Suma for this awesome write up ...have tried quite a few recipes from your blog and all have turned out as I expected!! Divya Silviston
  •  Suma u are a superhero.  Azad R Naaz  
  •  I owe you so much Suma, u don't even know! Its literally helped me every step of the way!  Katherene Deborah Abel @ Ms.K Cupcakes
  •  Yours was the first blog I stumbled upon when I hit a google search couple of years back and I have ever since dutifully gone back to your blog plenty a times. Love the detailed analysis of each recipe at your blog.  Vidya Lohith
  • Suma Rowjee, I just love your blog! I started my first steps in baking following your blog!  Indu Muthu
  • Wonderfully written!!! many a times when in distress, your recipes have bailed me out!! Bless u agaian and again and thanks a million from the bottom of our hearts from the entire HBGIEES . Annie Thomas
  • Wow, what a beautiful blog you have there, Suma!! I am so impressed by your blog. I wish to learn to bake. I am a complete newbie and I think I have found the perfect blog to get started. Rujuta Vaishampayan
  • Stumbled on your blog accidentally. Was totally impressed by everything esp the way you have simplified baking bread. The rare time when i have read, really read a blog from end to end over two days:) Kalyani Kal
  • You are a boon to the baking world esp beginners! That's a fab job u r doing! Had come across your blog long back while I was looking for baking supplies and read your posts about the basic baking. Very informative esp where a lay person in baking is concerned! Let someone else here refute the fact!  Rajashri Manoj @  All Thats Baked
  •  What I love about your write up is that your primary focus is to share knowledge than to exhibit any other skills. This can only come from your confidence in what you know. Being a self-taught baker myself, I understand this is a wealth of information gathered from painstaking research. And to share it so freely... Smriti Rajesh
  •  Thank you so much!! You have unravelled many mysteries for me Thank you, thank you from the bottom of my heart. For us trial and error bakers with no formal training, your post comes as a Godsend ! God bless you! Reshma Nooh
  • Very well written start to the basics. Clear, Concise and informative. As I regularly conduct baking classes for beginners. I, too, say some of these things to them during the class. But having them all written down is great. Will share your blog and these tips with my students too. It definitely helps to get your ABCs right. Thanks Suma, the way you are writing the posts with so much detail and emphasis on getting the basics right is fantastic. Just by attending your Wednesday class I think a lot of basic problems and queries will be answered.  Shivangi Daga @ Sweet Nothings
    •  Thank you so much..Your style of writing is so good..Its as if we are having a conversation with you  Shyamala Shivshankar
    • Suma, this is brilliant. Beautifully compiled and well explained, a fantastic source of learning. Thank you, again, for doing this for us on the Guild - KP Balakumar, Founder, The Home Bakers Guild
    • Suma, love love love your blog for this. Your posts may be long, but simple and easy to understand.  Stella Verghese
    • Lovely post with so much intricate details... The very same reason why I love your blog. Thanks a lot suma. Anitta Venkatesh
    • Suma, your posts and blogs are written keeping in mind a novice.... this is so helpful. Thanks and keep on blogging. Saraswathy Natarajan
    • Suma, you are doing a fantastic job with your blog. It is so informative. When I started the baking saga,your blog has helped me a lot!  Lakshmi Menon
    • Am a follower of your blog and have tried out many breads from there. The family loved them. Your write-ups are the best and give great insight on why we do what we do. Thanks for that.  Akila Ramachandran
    • Congratulations Suma. You have been reaching out and inspiring lot of people through your wonderful blog...If I remember right I have been following your blog for over 2 years now and have been truly enjoying reading your posts. Thanks for a very informative blog  Madhur Rao @Deliciaso
    • I've always loved to go thru your blog with the splendid  write up & your passion for baking comes thru...You are doing a amazing job! I never miss any of your blog post...Keep the good work going. Jayashree Srinivas
    •  This blog is Bible for wannabe bakers like me. It has so much of useful information. You make your writings interesting and also u 'dust' it with your latent wit! May you keep writing more and more about cakes! We all love you! Latha Mohan
    • Great work Suma. It shows in your blog as to how much you love to bake and you are so nice about detailing it to the readers too.  Oogandhavalli Srinivas
    • Thank you for sharing priceless information otherwise acquired by endless trial and error , reading several blogs and books and sometimes snooping into in house baking expert's secret informations who refuse to share their tips. Biby Tresa Philips
    • I have attended many classes for baking but still i guess i didnt know proper basics but now I am damn clear what is baking, What ought to be done and what not to be done. Thank you very much. Sundari Dhana
    • Well written recipes with clear step-by-step instructions, preparations/mise en place, without any ambiguity! Reading them will make you feel the same joy as trying them out Thanks Suma and keep up the good work! Janani Lakshminarayan.
    • Whatever you want to bake, you'll find an easy, tested recipe at Suma's blog. Along with all the tips and tricks that you're gonna need. Ruchira Ramanujam, blogger @Tadka Pasta.
    • This (An Introduction to baking) is by far the most basic and much needed gyan / learning for the newbies and others. Really well-written with self-experimented experiences and the tiny things that you've detailed, Suma Rowjee your just great. I understand you have a family to run but taking that pain to help the readers, is just awesome. I have read this in your blog before, but read it again to reinforce somethings into my mind. Hugs!  Radhika Radhakrishnan
    • Instructions down to super micro level.. wow.. Thanks so much Suma!  Monisha Sharma.
    • Excellent work, thanks a lot, you inspire the beginners. Anuradha Rajkumar
    • Thank you for making it sound a little less intimidating for beginners like me. Thank you. Veena Appaiah
    •  Suma I have always admired you for your knowledge and sharing and it grows deeper!!  Vibha Ganesan
    • Have tried quite a few recipes from your blog....never failed ..Thanks Sagarina Datta
    • What a beautiful post. So much of information. Really appreciate your effort and the willingness to share  Jyothi Venkatesh
    •  It was wonderful to read your blog. I aspire to bake professionally some day, but i am unable to find a proper guide or a mentor from whom i could learn these skills.I struggle for basic knowledge of how to bake in a microwave. After reading your article "An introduction to Baking- For new wanna be bakers", I am truly delighted. Now,I atleast know what things are required and something that i could refer to learn gradually. It was practical and not theoretical like cook books. Ansha Tare


    • One thing I like the most about your blog is you really thought about beginners and made every thing go step by step. A BIG thanks for starting a blog  Ami Shah!
    • You will make a fabulous instructor. Its really nice how much you get into details. Archana Kalyanpur Kumar. Blogger@ The Yum Factor
    • Excellent Suma Rowjee! It's not only the recipe and the write-up, but also the pointers you've considered discussing. It would make anyone understand the recipe and the hows and whys of it.  Lathadevi Sivakumar
    • Your blog is a treasure trove of baking info! So much to learn and so selflessly shared with the world! Thanks much and here's to more blogging and baking!  Shobha Ramanathan Ravi
    • HELPFUL to the last letter!!!  Gitanjali kaul
    • Ur a Wikipedia on baking!  Rinku Datta
      • You are super good at whatever you do.  Ashwini Surya 
      Thanks again and please do stay connected. Your comments and hearing from you keeps me motivated, makes the effort so worthwhile!


      Much Love,
      Suma Rowjee