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Continue reading →: Martha Stewart’s Carrot CakeWhen it comes to carrot cake, there are a few non-negotiables: there must be carrots, nuts, spices, and cream cheese frosting. From here, carrot cake fans seem to be divided into two camps: those who prefer their cake “without stuff”, ie: no additions to the list above, and those who…
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Continue reading →: Twinkie BundtNever having eaten a Twinkie, and – perhaps more importantly – never having wanted to eat a Twinkie, I wasn’t all that tempted to make the Twinkie Bundt Cake when it started making the rounds on food blogs… until my cousin Cecilia posted Smitten Kitchen’s version on my Facebook wall,…
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Continue reading →: Homemade Wedding Cake, Part III: Assembly and DecorationAt last, we are at the end of the Homemade Wedding Cake saga! To recap thus far, we’ve made vanilla butter cake, and we’ve also made vanilla buttercream, blackberry compote, chocolate ganache, and vanilla-bourbon syrup. Now it’s time to put them all together and make that wedding cake!
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Continue reading →: Olive, Rosemary & Parmesan Twist BreadThe May Daring Kitchen challenge was brought to us by Tandy of Lavender and Lime, who provided us with a beautiful bread recipe and a fun twisting technique to shape it. I used to bake bread almost weekly, and this was a nice reminder of how much I like doing…
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Continue reading →: Homemade Wedding Cake, Part II: Fillings and FrostingPreviously, we talked vanilla butter cake… and now we’re talking fillings, frosting, and et cetera (and assembly and decoration talk can be found here). The fillings here are blackberry compote and chocolate ganache, the frosting is vanilla Swiss meringue buttercream, and the et cetera is a vanilla bean-bourbon simple…
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Continue reading →: Homemade Wedding Cake, Part I: Vanilla Butter Cake RecipeIf you’ve been reading for a while, you may remember when this happened: Well, in September, this happened: We had a completely fantastic day with close friends and family, a gorgeous setting, and delicious food – including a homemade wedding cake by yours truly.
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Continue reading →: Kouign AmannKouign amann. Pronounced “queen ahmahn”, also known as “delicious”. Layers of yeasted dough, butter, and sugar, baked until puffed, holey, and caramelized, like an amazing caramel croissant/danish hybrid. It’s been on my “to make” list for a few years, and the Daring Kitchen challenge this month finally gave me a…
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Continue reading →: Hot Cross Buns V6.0On the Saturday of Easter weekend, we painted our living room. Painting a room doesn’t seem like a big job until you start, and then it becomes apparent just exactly how huge of an undertaking it really is – or rather, just how much prep work there is, what with…
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Continue reading →: Serbian Katmer PieI’ve made a lot of different kinds of flaky pastry, and this month with the Daring Kitchen challenge, I made yet another. This version, shared by Milkica of Mimi’s Kingdom, comes from Serbia where it is used to make a dish called katmer pie. The pastry for katmer pie falls…
Welcome to my kitchen!
I’m Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate.
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Korena in the Kitchen 