How To Bake British Without Freaking Out
I just wanted to let you all know that there are still some places left for the class I’m giving on Monday night at fabulous Seattle cookbook store Book Larder.
And it would be lovely to see blog readers there.
The class is called Baking In Translation – How to Bake British Without Freaking Out and is for anyone who’s tried to use a recipe from British website or cookbook and been flummoxed by the strange ingredients or metric measurements.
I’ll be covering the basics of weighing and measuring in metric rather than using cup measures; discussing differences in flours, sugars and creams; translating strange ingredient names and suggesting the best sources and substitutions for hard-to-find ingredients. I’ll be demonstrating how to make a traditional English Victoria sponge cake and maybe, if there’s time, English flapjacks (sort of sticky sweet granola bars, not pancakes) and there’ll be treats to sample.
I’d love to meet Seattle blog readers and if you can’t make it, anything you could do to promote the class via various social media would be very much appreciated.
See you on Monday!