Korena in the Kitchen

  • Home
  • Recipes
  • About
  • Contact
You are here: Home / Recipes / Cakes & Pies / Daring Bakers: Battenberg Cake

Daring Bakers: Battenberg Cake

June 27, 2012 By Korena in the Kitchen 63 Comments

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berryโ€™s techniques and recipes to allow us to create this unique little cake with ease.

Traditionally, a Battenberg cake is pink and white and covered in marzipan (and perfect for a tea party, I might add!). Nothing wrong with traditional, but when given the chance, it’s pretty fun to switch things up. Mandy gave us a recipe for the original pink-and-white cake as well as a walnut and coffee version with coffee buttercream, which sounded amazing, plus, as a substitute for marzipan, a recipe for something called “chocolate plastique”, which is chocolate mixed with corn syrup so that it can be molded or rolled out. Moldable chocolate? That had my name all over it.

I visited my parents at the beginning of the month and made a hazelnut and coffee Battenberg wrapped in dark chocolate plastique while I was there. This challenge was made even more interesting because 1) my mum is allergic to wheat and dairy, and 2) my parents’ kitchen is less equipped for baking than it was when I still lived with them! The cake was a bit on the dry side, I think because I was using spelt flour and didn’t do the substitution particularly well, but the flavour was good, the chocolate plastique worked, and it turned out quite pretty. And the coffee buttercream was delicious!

My second attempt was in my own kitchen and came out much better – or much more easily, being that I knew what to expect and had everything I needed. After much internal debate, I finally decided to make a mint chocolate chip Battenberg. I got the cakes baked and then realized I didn’t have anything to stick them together with. Ganache seemed the obvious choice but all I had left was unsweetened chocolate, but luckily I found a recipe for ganache that uses unsweetened chocolate and a mixture of milk and sugar boiled into a sort of syrup. Perfect! I covered the cake in dark chocolate plastique, which worked even better the second time, and I was really pleased with the results. Nate said the green mint cake tasted like chocolate chip mint ice cream, which is exactly what I was going for. On the first day, I found the cake to be a bit on the dry side, but over the next few days the texture improved and the cake seemed to get moister (I think the ground almonds in the batter had something to do with it). Either way, it would be perfect with a glass of milk or a scoop of vanilla ice cream. ๐Ÿ˜‰

Thanks Mandy for hosting such a fun challenge! I have been waiting for one like this (sugar! cake! chocolate! fancy techniques!) and you certainly delivered. ๐Ÿ™‚ Check out the Daring Kitchen for all the Battenbergs that were made this month (there are some real beauties), as well as for the original challenge recipe, which includes fantastic procedural shots by Mandy.

Mint Chocolate Chip Battenberg Cake

Dark Chocolate Plastique

Over a double boiler of simmering water, melt:

200 grams dark chocolate (at least 70% cocoa), roughly chopped

Stir the chocolate occasionally as it melts. When it is almost melted, remove it from the heat and stir until it smooth. Let it cool for a few minutes, then stir in:

1/4 cup corn syrup

The chocolate will start to thicken and look pasty and slightly grainy. Keep stirring until the chocolate comes cleanly away from the sides of the bowl. Scrape it into a Ziplock bag, press it flat, and place it in the fridge to chill for 2 hours or over night. Let it come to room temperature before using. I had good results by chilling it for about an hour, until firm and cool, then leaving it at room temperature while the cakes were cooling. It was just right by the time I was ready to assemble the cake.

Cake

Adapted from Mary Berry’s “Baking Bible”. Makes one 8-inch rectangular cake. This is known as the “all-in-one” method, where the dry and wet ingredients are mixed together directly, without creaming the butter and sugar together. It is easily done with an electric mixer. To make the cake by hand, I would cream together the butter and sugar, mix in the eggs, then add the dry ingredients.

Preheat the oven to 350หšF. Butter the bottom and sides of an 8″ square pan. Fold a piece of parchment paper to create a divider down the middle of the pan, and trim it to fit (you can use a piece of folded aluminum foil to reinforce the divide if you want). Press the parchment divider into the pan – the butter in the pan will help stick the parchment in place. If you happen to have a specialized Battenberg pan, butter and flour it. Set the pan aside.

In the bowl of a stand mixer, sift together:

1 1/4 cups all purpose flour

2 3/4 tsp baking powder

heaping 1/4 tsp salt

Add:

3/4 cup granulated white sugar

1/2 cup ground almonds

Whisk the dry ingredients together, then add:

3/4 cup unsalted butter, very soft

3 large eggs

Mix with the whisk attachment on medium-high speed until just combined, scraping down the sides and bottom of the bowl a few times with a spatula. Try to avoid over-beating the batter.

Place half the batter into a second bowl. To one half of the batter, stir in:

1/4 cup mini chocolate chips

3-4 drops green food colouring

1/2 tsp peppermint extract

To the second half of the batter, stir in:

1/4 cup chocolate chips, melted

1/2 tsp vanilla extract

Place each batter in one side of the prepared pan and spread evenly. Bake at 350หšF for 25-30 minutes, until the cakes spring back when pressed lightly with a finger and a toothpick inserted in the middle comes out with a few crumbs clinging to it (my cakes took closer to 40 minutes). Let the cakes cool in the pan for 5 minutes, then turn them out on to a rack to cool completely. To speed up the process, place them in the fridge or freezer (this actually makes them easier to trim into shape, I found).

Chocolate Ganache

In a bowl, combine:

2 1/z oz unsweetened chocolate, chopped

2 tbsp unsalted butter, cut in pieces

In a saucepan, combine:

scant 1/3 cup milk

1/3 cup granulated white sugar

Over medium-high heat, bring the mixture to a boil, stirring, until the sugar is dissolved. Pour the mixture over the chocolate and butter and let it sit for a minute, then whisk until melted and smooth. Chill the ganache until thickened.

Assembly

Watch this great video of Mary Berry assembling a Battenberg for the BBC’s Great British Bake Off.

When the cakes are completely cool, trim the top of each to make it flat. Stack the cakes as shown and trim the long edges to make them even. The cross section of the cake should be as square as possible. Cut the cakes in half to give you four long square strips, two of each flavour. Using the chocolate ganache, stick one green and one chocolate strip together, as shown. Repeat with the remaining two strips. Spread one double-strip with ganache and place the second double-strip on top, making sure to position it so that you have a checkered effect when viewed from the end. Press firmly so that everything sticks together and place the cake in the fridge to set while you roll out the chocolate plastique.

Remove the chocolate plastique from the plastic bag and place it on a silicon baking mat. Begin folding and kneading it. It will be very stiff and crumbly at first, but keep going and the warmth from your hands will eventually turn it into a pliable mass. This may take anywhere from 5 – 15 minutes, so don’t give up! Once it is soft enough, begin rolling it out into a rectangle slightly larger than 8″ x 12″. I would recommend using a non-wooden rolling pin – I used a silicon rolling pin, but a glass wine bottle is a good substitute. It will probably be quite hard to roll, so use your hands to gently stretch the chocolate plastique as well. When it is the desired size, choose which side is prettiest (ie, smoothest) and put that side facing down. Trim one short edge so that it is straight.

Spread one quarter of the remaining ganache over the top of the cake, then place the cake, ganache side down, on the chocolate plastique, about 1 1/2-inches away from edge that you trimmed straight. Spread the remaining ganache over the exposed three sides of the cake. Using the silicon mat, roll the chocolate plastique around the cake, pressing firmly to adhere it to the sides. To finish the bottom of the cake, cut off the excess chocolate plastique to form a neat seam. Place the cake, seam side down, on a cutting board and chill for about an hour to set.

When the cake has set, use a large knife to trim off the ends to expose the checkered pattern of the cake (I had to trim off about 1/2 an inch of cake beyond the excess chocolate plastique). If you wish, you can press a design into the top of the cake with the dull edge of a knife (this is easier when the cake has been at room temperature for a little while). Cut into slices to serve.

Coffee and Hazelnut Battenberg Cake

See the previous recipe for the Dark Chocolate Plastique.

Cake

Adapted from Mary Berry on the BBC Website.

Preheat the oven to 350หšF. Follow the cake recipe above to prepare the pan and make the plain cake batter up to the point of dividing the batter evenly between two bowls. To one half of the batter, stir in:

1 1/2 tsp instant coffee powder dissolved in 1 1/2 tsp milk

To the other half of the batter, stir in:

1/2 tsp vanilla extract

1 1/2 tsp milk

3 tbsp roughly chopped toasted hazelnuts

Place each batter in one side of the prepared pan and spread evenly. Bake at 350หšF for 25-30 minutes, until the cakes spring back when pressed lightly with a finger and a toothpick inserted in the middle comes out with a few crumbs clinging to it (my cakes took closer to 40 minutes). Let the cakes cool in the pan for 5 minutes, then turn them out on to a rack to cool completely. To speed up the process, place them in the fridge or freezer (this actually makes them easier to trim into shape, I found).

Coffee Buttercream

In a bowl, mix together:

1 1/2 tsp milk

1/2 tsp instant coffee powder

Add:

1/2 cup unsalted butter, soft

2 cups icing sugar

Cream the mixture together until you get a smooth buttercream.

Assembly

Assemble the cake as above, using the coffee buttercream to stick the cakes together (save some for decoration), and cover it with the rolled out chocolate plastique. Use your thumb and fingers to make a fluted edge on the corners, if desired. Chill the cake then trim the ends to expose the pattern. Pipe the reserved buttercream decoratively on the top of the cake and garnish with toasted hazelnuts. Cut in slices to serve.

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Like this:

Like Loading...

Related

Filed Under: Cakes & Pies, Chocolate, Daring Bakers / Daring Kitchen Challenges, Recipes Tagged With: baking, Battenberg cake, cake, chocolate plastique, coffee, Daring Bakers, dessert, hazelnut, mint chocolate chip, molding chocolate, recipe

« Cedar Planked Salmon with Rosemary Smoke
Strawberry Rhubarb Skillet Clafoutis »

Comments

  1. jo@includingcake says

    June 27, 2012 at 1:13 am

    These look really beautiful…love the fact you made two totally different cakes! I also went for a chocolate wrap, but using my own quirky recipe! ๐Ÿ™‚

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:19 am

      This was such a great recipe for playing around with different flavours – so many possibilities! ๐Ÿ™‚

      Reply
  2. Lorraine @ Not Quite Nigella says

    June 27, 2012 at 1:18 am

    They’re both really beautiful versions! And I found the cake a bit dry too but I think putting extra jam or syrup as they mentioned would be good ๐Ÿ™‚

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:20 am

      Thanks! I used icing and ganache to stick my cakes together, so I wonder if jam would have made the difference to make them moister? But I definitely found that they got better/less dry after a few days.

      Reply
  3. Sibella says

    June 27, 2012 at 5:28 am

    How awesome is that! Again, I am speachless! Have I already said that I am in love with your baking, your photos, your blog?!
    Everytime is visit your blog I am inspired and that is exactly how it should be! ๐Ÿ™‚

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:21 am

      Oh wow, I’m flattered, especially coming from you!! Thank you Sibella!

      Reply
  4. Dawn says

    June 27, 2012 at 6:03 am

    Gorgeous cakes, Korena! And I love all of your step-by-step photos of the process. I have cake envy!

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:22 am

      Thanks Dawn!

      Reply
  5. Cher says

    June 27, 2012 at 6:07 am

    Korena – you cakes came out absolutely gorgeous. I love the chocolate mint version.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:22 am

      It was pretty tasty. Thank you!

      Reply
  6. Mary says

    June 27, 2012 at 7:28 am

    Both your cakes look great, but I especially like the chocolate mint combination. It is a challenge baking in under-equipped kitchens, isn’t it? I’m going to be away for July and August, so no idea how I’ll do those challenges!

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:24 am

      Yes, under-equipped kitchen definitely add to the challenge! But the trouble-shooting was kind of fun – I think the key is to just enjoy the process and get creative with what you’ve got, and not be too hung up on the end result being perfect. I’ll look forward to reading about your July and August challenges then!

      Reply
  7. bonedrypets says

    June 27, 2012 at 7:31 am

    I rare feel inspired to bake. I’m not a huge fan of cake (I just feel too guilty! So much flour and sugar…) but these cakes are stunning! I want to make them for the sole purpose of just getting to look at them. Super impressive.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 8:27 am

      Pfft, flour and sugar are my best friends! This makes a fairly small cake, and it freezes well too (wrap it in plastic and foil) so you could always save some for later to reduce the guilt ๐Ÿ˜‰

      Reply
  8. prerrnamirchi says

    June 27, 2012 at 10:44 am

    looks like a chocolate lover’s dream cake to me ๐Ÿ™‚

    Reply
  9. putneyfarm says

    June 27, 2012 at 10:57 am

    Wow, great post. That is is serious baking. But it looks just great- well done…

    Reply
  10. Rebecca says

    June 27, 2012 at 3:28 pm

    That photo is just stunning! I love mint and chocolate so I may have to try your version next.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 6:53 pm

      Thanks Rebecca!

      Reply
  11. fudgingood says

    June 27, 2012 at 3:42 pm

    This is such a beautiful cake.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 6:53 pm

      Thank you, I was pretty pleased with it!

      Reply
  12. Shelley C says

    June 27, 2012 at 4:42 pm

    Wow – both versions look outstanding, and really great job adapting the first one for your mom’s dietary requirements. I love the mint chocolate chip version – so creative!! You did an awesome job on this challenge.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 6:53 pm

      Thanks Shelley ๐Ÿ™‚

      Reply
  13. Rufus' Food and Spirits Guide says

    June 27, 2012 at 4:43 pm

    You seriously smoke every single one of these challenges!

    Reply
  14. Evelyn says

    June 27, 2012 at 6:56 pm

    I love your cake! The chocolate roses are so cute.

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 7:05 pm

      Thanks Evelyn, the chocolate plastique was fun to play around with ๐Ÿ™‚

      Reply
  15. Laura says

    June 27, 2012 at 9:45 pm

    That mint chocolate cake is so pretty and dramatic with the chocolate plastique roses. It’s interesting that the cake got moister after a couple days. I also found the cake a bit dry, but it got eaten within 48 hours of getting baked, so I didn’t get a chance to observe this. Good to know if I ever make this cake again!

    Reply
    • Korena in the Kitchen says

      July 1, 2012 at 2:52 pm

      Thanks Laura! I definitely think this cake got better with age ๐Ÿ™‚

      Reply
  16. marcellina says

    June 27, 2012 at 9:53 pm

    Your cake is soooo beautiful! The green contrast against the chocolate is amazing! And the chocolate flowers so delicate! I added milk because I thought it was too dry as well. I made a cake earlier but didn’t get around to decorating it – we ate it as is. But we thought it was too dry.

    Reply
  17. Kelly Mecker says

    June 27, 2012 at 10:08 pm

    Way to improvise on the ganache. I hate having to make a trip to the grocery for 1 missing ingredient. Both cakes look great!

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 10:15 pm

      Thank goodness for the Internet for finding last-minute ingredient substitutions!

      Reply
  18. Tisa says

    June 27, 2012 at 10:56 pm

    Absolutely beautiful cakes- I can’t help but gawk at your pictures ! I love how you used the mint chocolate chip idea for a flavor. Your plastique turned out so flawless too. Thanks for the ganache tip , I never know what to do with unsweetened dark chocolate- and I always have some hiding in my fridge. Great job on this fun challenge!

    Reply
    • Korena in the Kitchen says

      June 27, 2012 at 11:06 pm

      Thank you! Funny how very few recipes actually call for unsweetened chocolate, yet I somehow had not one but TWO boxes of it in the cupboard! But it does make a pretty nice ganache ๐Ÿ˜‰

      Reply
  19. liana says

    June 27, 2012 at 11:21 pm

    Walnut & coffee Battenberg is already on my waitting list and I also like your combination of dark chocolate and mint. Both you cakes look perfect !

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 9:59 am

      The coffee flavoured cake was really delicious!

      Reply
  20. marilyne_k says

    June 28, 2012 at 12:54 am

    A chocolat minth battenberg! It’s like an after eight with your tea, how british! ๐Ÿ˜‰
    Great job!

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 9:59 am

      Ha, I didn’t realize that. How maaaahvelous!

      Reply
  21. Louise says

    June 28, 2012 at 2:05 am

    These cakes are so lovely! I have seen what you make before and everything looks so perfect!
    That modelling chocolate is absolutely smooth!

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 10:00 am

      Wow, thanks Louise ๐Ÿ™‚

      Reply
  22. Olguta says

    June 28, 2012 at 2:24 am

    Both of your cakes look amazing, but I might have a crush on the mint one as green is my favourite color ;))
    Your chocolate plastique looks flawless also. I had a hard time kneading mine ;))
    Well done!
    ๐Ÿ™‚

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 10:02 am

      I kept waiting for have problems with the chocolate plastique because so many other had trouble, but it worked out really well for me. But yes, a good kneading workout, for sure.

      Reply
  23. chef_d says

    June 28, 2012 at 3:08 am

    Oh Wow, the mint chocolate chip looks gorgeous and sounds so totally delicious! Excellent job!

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 10:02 am

      Thanks!

      Reply
  24. Kristin says

    June 28, 2012 at 4:09 am

    Mmmh, very yummy. Great step photos as well, thank you for sharing. I have to try your chocolate-mint version.

    Reply
    • Korena in the Kitchen says

      June 28, 2012 at 10:02 am

      Thanks Kristin!

      Reply
  25. The Cookie Fairy says

    June 28, 2012 at 4:27 am

    Yummmm!
    Your minty Chocolate version looks so tasty!
    I just love the flavors and colors combination

    Reply
  26. wendyjv says

    June 28, 2012 at 4:09 pm

    Korena, you’re amazing.

    Reply
  27. Lisa says

    June 29, 2012 at 2:54 am

    I loved your Battenberg cake from the moment I saw it in the forums. Chocolate Chip Mint is brilliant, and it’s perfect, from the chocolate plastique to the mint with chips and chocolate cake squares to the photos! Love your coffee walnut too! Textbook perfection!

    Reply
  28. Anuja says

    June 29, 2012 at 4:30 am

    Great post! Both your versions look wonderful. I would’ve loved to have a slice of your chocoate mint battenberg :D. Your clicks are great too!

    Reply
  29. recipesprout says

    June 29, 2012 at 8:32 am

    I’m a sucker for green and it really worked to make your mint chocolate chip Battenberg stand out!

    Reply
  30. narf77 says

    June 30, 2012 at 5:45 am

    There are NO words for that cake! Just hushed awestruck adoration…I will be attempting to assemble at least one of these cakes for our next friday meeting with my lecturer. If it looks HALF as good as these I will be suitably chuffed…what magical creations! Purest alchemy ๐Ÿ™‚

    Reply
  31. malachiteandmeringue says

    June 30, 2012 at 7:13 am

    An inspiration as always! Everything from the flavor combinations to those charming little chocolate roses is absolute perfection. Mint-chocolate cake with ice cream? Sold!

    Reply
  32. Crumbs of Love says

    June 30, 2012 at 12:36 pm

    LOVE your chocolate mint version.Tthe colors are really stunning and who doesn’t like cakes that taste like ice cream?

    Reply
  33. Suz says

    July 1, 2012 at 11:36 am

    Your battenberg is SO COOL! I love that it’s a bit like a bowl of choc and mint choc chip ice cream, but in cake form. It looks beautiful! I must bookmark this & try it.

    Reply
  34. Danny says

    July 1, 2012 at 2:09 pm

    Absolutely beautiful! all the work you put in shows and I want to taste it all! ๐Ÿ™‚

    Reply
    • Korena in the Kitchen says

      July 3, 2012 at 7:26 pm

      Thank you Danny ๐Ÿ™‚

      Reply
  35. Sawsan@ Chef in disguise says

    July 4, 2012 at 12:07 pm

    I sadly missed this challenge but I have to say that your minty chocolate cake looks amazing!
    if it wasn’t 10 pm I would be tempted to go make one right now!

    Reply
    • Korena in the Kitchen says

      July 4, 2012 at 7:01 pm

      Thanks Sawsan! I’m sure your Battenberg would have been stunning ๐Ÿ™‚

      Reply
  36. Jenni says

    August 3, 2012 at 10:59 am

    Awesome!!!! I loooove mint and chocolate together. You cakes both turned out beautifully! Great job!

    Reply
    • Korena in the Kitchen says

      August 3, 2012 at 12:58 pm

      Thanks Jenni ๐Ÿ™‚

      Reply
  37. Susanna says

    June 15, 2013 at 2:02 am

    So at first I was a bit put off by the fact that it was called “daring bakers” because it made me feel like I wasn’t good enough to do it, but then I was like well what happens happens and then I made the chocolate-mint one and it turned out really well (not at all as beautifully as yours but you know.. okay) and I felt so proud that I managed to make a “daring bakers”-recipe. Thank you for that, your incredibly talented!

    Reply
    • Korena in the Kitchen says

      June 15, 2013 at 4:18 pm

      Aww, thanks Susanna! Don’t be put off – you dared to try the recipe, which makes you a daring baker yourself, willing to try something new. Glad it turned out well! ๐Ÿ™‚

      Reply
  38. Tiia says

    March 14, 2021 at 11:57 am

    My son is a mint chocolate freak and this year for his birthday requested something with mint chocolate and marzipan. Sounded like a mission impossible, but thankfully google led me to this wonderful recipe. Followed it in all but the chocolate plastique bit (which sounds like fun, so I’ll have to make another one, I guess), substituted with marzipan and it was a huge hit. Thank you!

    Reply
    • Korena in the Kitchen says

      March 31, 2021 at 10:39 am

      Yay, I’m so glad this cake fit the bill for your son’s birthday!

      Reply

Leave a ReplyCancel reply

Welcome to my kitchen!

I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read Moreโ€ฆ

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Top Posts

Greek Kataifi
Daring Bakers: Ukrainian Easter Paska
Daring Bakers: Asian Coconut Custard Buns
Daring Bakers: Sfogliatelle Ricci and Lobster Tail Pastries
Cream Cheese Swiss Meringue Buttercream Frosting, Take 2: Success!
10 Years! {Nigella Lawson's Coffee and Walnut Layer Cake}

Search

Categories

Archives

Blogs I Like

  • 101 Cookbooks
  • Baking with Sibella
  • Bitter Baker
  • Bread and Companatico
  • Chocolate & Zucchini
  • Chocolate & Zucchini
  • De La Casa
  • Dinner With Julie
  • Dinner: A Love Story
  • Food in Jars
  • FrugalFeeding
  • Homesick Texan
  • Joy the Baker
  • Poires au Chocolat
  • Rufus' Food and Spirits Guide
  • Simple Bites
  • Simply Recipes
  • smitten kitchen
  • Steamy Kitchen
  • Tartelette
  • Tea & Cookies
  • The Pioneer Woman Cooks
  • The Wednesday Chef
  • Venison for Dinner
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Subscribe by Email!

Search

Home | Recipes About | Contact |

All content ยฉ Korena Vezerian and Korena in the Kitchen, 2011 โ€“ 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Log in

 

Loading Comments...
 

    %d