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BUTTER BAKING
Baked Chocolate Truffle & Pear Tart. by Natasha December 6, 2017. Christmas is coming, and so is my obsession with my Instagram feed. It’s honestly my favourite at this time of year, with.BAKING CONVERSIONS
SPECIFIC INGREDIENTS. Butter: 1 tablespoon = 14 grams = 1/2 ounce. 100 grams = 7 tablespoons = 3 1/2 ounces. 1/2 cup = 113 grams = 1 US stick = 4 ounces. 1 cup = 227 grams = 2 US sticks = 8 ounces. POLISH VANILLA SLICE (KARPATKA) In a medium saucepan, bring 2 cups of milk, the sugar and the butter to the boil. In a large bowl, whisk together the eggs and vanilla, and add the flours, a tablespoon or so at a time, until combined. Whisk in the remaining cup of milk. Once the milk and butter are boiling, pour the egg mixture into the pot and whisk well for 1 - 2 minutesLITTLE LEMON TARTS
To make the tart filling, reduce the oven to 150 C (300 F). Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into CHOCOLATE HAZELNUT BISCUIT LAYER CAKE Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool. LINDOR FILLED CHOCOLATE CHIP COOKIES 1 cup chocolate chips. 30 Lindt Balls, unwrapped. Preheat the oven to 180 C and line 3 baking trays with parchment paper. Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended. In a separate bowl, combine the plain flour, baking powder, baking soda and salt. CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. COFFEE AND HAZELNUT DACQUOISE Method. To make the dacquoise, preheat the oven to 110 C (225 F). Line 2 or 3 trays with baking paper. Use a 8 inch round cake tin as a stencil to draw three 8 inch circles on baking the paper. Flip the baking paper over, and grease with spray oil or butter. In a medium bowl, combine the hazelnut meal, almond meal, icing sugar and seasalt.
CONDENSED MILK CHOCOLATE CHIP COOKIES Preheat the oven to 180 C (350 F) and line a few trays with baking paper. Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the condensed milk until well incorporated. Add flour and salt, and mix on a low speed until combined. Stir in thechocolate chips.
RASPBERRY AND PEACH SCONES Method. Preheat the oven to 200 C (400 F) and line two trays with baking paper. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand). Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until themixture is
BUTTER BAKING
Baked Chocolate Truffle & Pear Tart. by Natasha December 6, 2017. Christmas is coming, and so is my obsession with my Instagram feed. It’s honestly my favourite at this time of year, with.BAKING CONVERSIONS
SPECIFIC INGREDIENTS. Butter: 1 tablespoon = 14 grams = 1/2 ounce. 100 grams = 7 tablespoons = 3 1/2 ounces. 1/2 cup = 113 grams = 1 US stick = 4 ounces. 1 cup = 227 grams = 2 US sticks = 8 ounces. POLISH VANILLA SLICE (KARPATKA) In a medium saucepan, bring 2 cups of milk, the sugar and the butter to the boil. In a large bowl, whisk together the eggs and vanilla, and add the flours, a tablespoon or so at a time, until combined. Whisk in the remaining cup of milk. Once the milk and butter are boiling, pour the egg mixture into the pot and whisk well for 1 - 2 minutesLITTLE LEMON TARTS
To make the tart filling, reduce the oven to 150 C (300 F). Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into CHOCOLATE HAZELNUT BISCUIT LAYER CAKE Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool. LINDOR FILLED CHOCOLATE CHIP COOKIES 1 cup chocolate chips. 30 Lindt Balls, unwrapped. Preheat the oven to 180 C and line 3 baking trays with parchment paper. Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended. In a separate bowl, combine the plain flour, baking powder, baking soda and salt. CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. COFFEE AND HAZELNUT DACQUOISE Method. To make the dacquoise, preheat the oven to 110 C (225 F). Line 2 or 3 trays with baking paper. Use a 8 inch round cake tin as a stencil to draw three 8 inch circles on baking the paper. Flip the baking paper over, and grease with spray oil or butter. In a medium bowl, combine the hazelnut meal, almond meal, icing sugar and seasalt.
CONDENSED MILK CHOCOLATE CHIP COOKIES Preheat the oven to 180 C (350 F) and line a few trays with baking paper. Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the condensed milk until well incorporated. Add flour and salt, and mix on a low speed until combined. Stir in thechocolate chips.
RASPBERRY AND PEACH SCONES Method. Preheat the oven to 200 C (400 F) and line two trays with baking paper. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand). Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until themixture is
CAKES – BUTTER BAKING Visit the post for more. Hello! I'm Natasha, a Melbourne based pastry chef and custom cake creator.BASIC SWEET PASTRY
Basic sweet shortcrust pastry is a beautiful thing. It can be used for pies, tarts and pastries of all sorts. It seems though, that shortcrust pastry is sometimes feared, that it is too hard to make, too complicated, or some are afraid it won’t turn out.LEMON MERINGUE PIE
Method. Preheat the oven to 180 C (350 F) and grease and line a 8 x 8 inch square pan with baking paper. You can also make this as a regular round pie, just butter an 8 - 9 inch round tart tin with removable base. To make the crust, sift the icing sugar intoBERRY FRIANDS
In a medium bowl, whisk the egg whites just to break them up. Add the butter, icing sugar, almond meal, flour and salt, whisking until combined. Pour the batter into mould, until it is ¾ full. Top each one with a few berries. Bake for about 15 minutes (if using a mini muffin pan), until golden and a skewer inserted comes out clean. EASY BERRY YOGURT CAKE Method. Preheat the oven to 180 C (350 F) and grease and line a 8.5 inch (approx) springform tin with baking paper. Whisk the yogurt, sugar, salt and vanilla together in a large mixing bowl. Pour in the oil in a steady stream, whisking constantly. Add CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. EASY HAZELNUT ESPRESSO NO-CHURN ICE CREAM Method. Using a stand mixer fitted with whisk attachment, whisk all ingredients together until soft peaks form. Pour into a 1 litre airtight container. Top with roasted hazelnuts. Freeze for at least 6 hours or overnight. Serves 8. Happy baking! 3.2.1251. Adapted fromNigelissima.
SPECULOOS BROWNIES
Method. Preheat the oven to 170 C (325 F) and grease and line an 8x8 pan with baking paper. Put the unsalted butter in a heatproof bowl set over a pot of simmering water. Once it melts, add the sugar, cocoa, salt and vanilla. Stir every so often, until APPLE AND BERRY GALETTE When the apples are cool, preheat the oven to 180 C (350 F) and line a large tray with baking paper. On a lightly floured surface, roll out the pastry until it is 3 - 4mm (1/8 inch) thick circle. Place the round of pastry on the prepared tray. Fan the apple wedges in a circle over the pastry, leaving a 1½ inch border around the edge bare. SALTED CARAMEL CREME BRÛLÉE Method. Preheat the oven to 115 C (250 F). Pour the cream into a small saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.BUTTER BAKING
Baked Chocolate Truffle & Pear Tart. by Natasha December 6, 2017. Christmas is coming, and so is my obsession with my Instagram feed. It’s honestly my favourite at this time of year, with.BAKING CONVERSIONS
SPECIFIC INGREDIENTS. Butter: 1 tablespoon = 14 grams = 1/2 ounce. 100 grams = 7 tablespoons = 3 1/2 ounces. 1/2 cup = 113 grams = 1 US stick = 4 ounces. 1 cup = 227 grams = 2 US sticks = 8 ounces. POLISH VANILLA SLICE (KARPATKA) In a medium saucepan, bring 2 cups of milk, the sugar and the butter to the boil. In a large bowl, whisk together the eggs and vanilla, and add the flours, a tablespoon or so at a time, until combined. Whisk in the remaining cup of milk. Once the milk and butter are boiling, pour the egg mixture into the pot and whisk well for 1 - 2 minutesLITTLE LEMON TARTS
To make the tart filling, reduce the oven to 150 C (300 F). Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into CHOCOLATE HAZELNUT BISCUIT LAYER CAKE Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool. LINDOR FILLED CHOCOLATE CHIP COOKIES 1 cup chocolate chips. 30 Lindt Balls, unwrapped. Preheat the oven to 180 C and line 3 baking trays with parchment paper. Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended. In a separate bowl, combine the plain flour, baking powder, baking soda and salt. CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. COFFEE AND HAZELNUT DACQUOISE Method. To make the dacquoise, preheat the oven to 110 C (225 F). Line 2 or 3 trays with baking paper. Use a 8 inch round cake tin as a stencil to draw three 8 inch circles on baking the paper. Flip the baking paper over, and grease with spray oil or butter. In a medium bowl, combine the hazelnut meal, almond meal, icing sugar and seasalt.
CONDENSED MILK CHOCOLATE CHIP COOKIES Preheat the oven to 180 C (350 F) and line a few trays with baking paper. Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the condensed milk until well incorporated. Add flour and salt, and mix on a low speed until combined. Stir in thechocolate chips.
RASPBERRY AND PEACH SCONES Method. Preheat the oven to 200 C (400 F) and line two trays with baking paper. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand). Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until themixture is
BUTTER BAKING
Baked Chocolate Truffle & Pear Tart. by Natasha December 6, 2017. Christmas is coming, and so is my obsession with my Instagram feed. It’s honestly my favourite at this time of year, with.BAKING CONVERSIONS
SPECIFIC INGREDIENTS. Butter: 1 tablespoon = 14 grams = 1/2 ounce. 100 grams = 7 tablespoons = 3 1/2 ounces. 1/2 cup = 113 grams = 1 US stick = 4 ounces. 1 cup = 227 grams = 2 US sticks = 8 ounces. POLISH VANILLA SLICE (KARPATKA) In a medium saucepan, bring 2 cups of milk, the sugar and the butter to the boil. In a large bowl, whisk together the eggs and vanilla, and add the flours, a tablespoon or so at a time, until combined. Whisk in the remaining cup of milk. Once the milk and butter are boiling, pour the egg mixture into the pot and whisk well for 1 - 2 minutesLITTLE LEMON TARTS
To make the tart filling, reduce the oven to 150 C (300 F). Combine the flour and sugar in a medium mixing bowl. Add the lemon juice and zest and mix to dissolve the sugar. In a separate bowl, whisk the eggs and the egg yolk with salt. Add the eggs into CHOCOLATE HAZELNUT BISCUIT LAYER CAKE Place the rolled rounds of dough onto the baking trays and bake for 7 – 8 minutes until golden. Set aside to cool. Meanwhile, make the buttercream. Boil the milk, semolina, sugar, vanilla and salt together until thick. Place in a heatproof bowl and cover with plastic wrap directly on the surface. Refrigerate until cool. LINDOR FILLED CHOCOLATE CHIP COOKIES 1 cup chocolate chips. 30 Lindt Balls, unwrapped. Preheat the oven to 180 C and line 3 baking trays with parchment paper. Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended. In a separate bowl, combine the plain flour, baking powder, baking soda and salt. CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. COFFEE AND HAZELNUT DACQUOISE Method. To make the dacquoise, preheat the oven to 110 C (225 F). Line 2 or 3 trays with baking paper. Use a 8 inch round cake tin as a stencil to draw three 8 inch circles on baking the paper. Flip the baking paper over, and grease with spray oil or butter. In a medium bowl, combine the hazelnut meal, almond meal, icing sugar and seasalt.
CONDENSED MILK CHOCOLATE CHIP COOKIES Preheat the oven to 180 C (350 F) and line a few trays with baking paper. Using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the condensed milk until well incorporated. Add flour and salt, and mix on a low speed until combined. Stir in thechocolate chips.
RASPBERRY AND PEACH SCONES Method. Preheat the oven to 200 C (400 F) and line two trays with baking paper. Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand). Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until themixture is
CAKES – BUTTER BAKING Visit the post for more. Hello! I'm Natasha, a Melbourne based pastry chef and custom cake creator.BASIC SWEET PASTRY
Basic sweet shortcrust pastry is a beautiful thing. It can be used for pies, tarts and pastries of all sorts. It seems though, that shortcrust pastry is sometimes feared, that it is too hard to make, too complicated, or some are afraid it won’t turn out.LEMON MERINGUE PIE
Method. Preheat the oven to 180 C (350 F) and grease and line a 8 x 8 inch square pan with baking paper. You can also make this as a regular round pie, just butter an 8 - 9 inch round tart tin with removable base. To make the crust, sift the icing sugar intoBERRY FRIANDS
In a medium bowl, whisk the egg whites just to break them up. Add the butter, icing sugar, almond meal, flour and salt, whisking until combined. Pour the batter into mould, until it is ¾ full. Top each one with a few berries. Bake for about 15 minutes (if using a mini muffin pan), until golden and a skewer inserted comes out clean. EASY BERRY YOGURT CAKE Method. Preheat the oven to 180 C (350 F) and grease and line a 8.5 inch (approx) springform tin with baking paper. Whisk the yogurt, sugar, salt and vanilla together in a large mixing bowl. Pour in the oil in a steady stream, whisking constantly. Add CHOCOLATE, RASPBERRY AND HAZELNUT LAYER CAKE You’re going to have to visualise what it looks like inside, but this cake has three layers of chocolate cake with raspberry swiss meringue buttercream and hazelnut praline layered all up in between! X. UPDATE: So in 2016, I started selling custom cakes and desserts directly to clients, and have since removed this recipe. EASY HAZELNUT ESPRESSO NO-CHURN ICE CREAM Method. Using a stand mixer fitted with whisk attachment, whisk all ingredients together until soft peaks form. Pour into a 1 litre airtight container. Top with roasted hazelnuts. Freeze for at least 6 hours or overnight. Serves 8. Happy baking! 3.2.1251. Adapted fromNigelissima.
SPECULOOS BROWNIES
Method. Preheat the oven to 170 C (325 F) and grease and line an 8x8 pan with baking paper. Put the unsalted butter in a heatproof bowl set over a pot of simmering water. Once it melts, add the sugar, cocoa, salt and vanilla. Stir every so often, until APPLE AND BERRY GALETTE When the apples are cool, preheat the oven to 180 C (350 F) and line a large tray with baking paper. On a lightly floured surface, roll out the pastry until it is 3 - 4mm (1/8 inch) thick circle. Place the round of pastry on the prepared tray. Fan the apple wedges in a circle over the pastry, leaving a 1½ inch border around the edge bare. SALTED CARAMEL CREME BRÛLÉE Method. Preheat the oven to 115 C (250 F). Pour the cream into a small saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.__
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Chocolate Cookies
CHOCOLATE CHIP SHORTBREAD COOKIESwritten by Natasha
Hello hello! This last week has been one of madness, as we are leading up to the WEDDING! I am getting married.…Continue Reading
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CHOCOLATE CHRISTMAS FRUIT CAKE by Natasha December20, 2017
It’s almost Christmas! Are you as excited as I am?? I honestly hope that you’re enjoying the season, that your gifts are…__7 __Facebook
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S’MORES BARS
by Natasha December13, 2017
I made S’mores! As a child growing up in the 90’s in Australia, everything American seemed so foreign yet so desirable to…__5 __Facebook
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BAKED CHOCOLATE TRUFFLE & PEAR TART by Natasha December 6,2017
Christmas is coming, and so is my obsession with my Instagram feed. It’s honestly my favourite at this time of year, with…__7 __Facebook
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CHOCOLATE HAZELNUT CHEESECAKE TART by Natasha November29, 2017
Hey hey! Can you believe it’s like, December in two days? I honestly don’t know where this year went. I shot a…__12 __Facebook
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WHITE CHOCOLATE COCONUT RAFFAELLO TRUFFLES by Natasha June 14,2017
If you’ve been following along you would know that a few summers ago, I made a white chocolate coconut Raffaello tart. It…__9 __Facebook
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BANANA, NUTELLA & CREAM LAYER CAKEby Natasha May 30,
2017
So, it’s like, the end of May. I’m honestly not sure where the year has gone! Wasn’t it just March? It has…__13 __Facebook
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BEHIND THE SCENES OF BUTTER BAKING by Natasha March 16,2017
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CHOCOLATE BERRY TARTS by Natasha February 6,2017
Hello hello! I’m so sorry that I have been MIA for the last month! It was completely unintentional, 2017 just began with…__10 __Facebook
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LITTLE BERRY RAFFAELLO CAKES by Natasha January 4,2017
Happy New Year everyone! I hope you all had a fantastic time celebrating and ringing in the new year. I honestly can’t believe…__15 __Facebook
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MOCHA BLACKBERRY MERINGUE CAKE by Natasha December29, 2016
Hello! I hope you all had a wonderful Christmas and ate far, far too much, as we did. We spent the three…__10 __Facebook
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