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Welcome to the Forum
Posted: 18 June 2014 02:47 PM   [ Ignore ]   [ # 301 ]
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Hi everyone!

I’m brand new to the forums. I just wanted to introduce myself and say hi!

I’m Ellie and I live in Los Angeles, and I’m just getting started as a home baker! I love everything pastry/baking related (except if it involves cooking fruit) and I’m excited to learn from everyone!

 

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Posted: 28 June 2014 10:07 AM   [ Ignore ]   [ # 302 ]
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Hey everybody!

I’m Twistie. I’ve been baking since I was a little kid out here in California. My speciality is pies. The best cookbook purchase I ever made was when I found The Cake Bible at a garage sale for a buck a few years ago. Now I’m beyond hooked on Rose’s books and recipes! Oh, and I do my best to buy the books in stores, now… but if I find one I don’t have for a buck at a garage sale, you can be sure I’ll snap it up without even looking inside.

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Posted: 28 June 2014 01:46 PM   [ Ignore ]   [ # 303 ]
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Welcome Ellie and Twistie!  Looking forward to seeing your projects.

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Posted: 04 January 2015 12:45 AM   [ Ignore ]   [ # 304 ]
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Hi all, My name is Isadora and I’m a home baker but really I just make brownies and cookies. My friends like them so much I hardly do anything else.
Recently I’ve taken to making brownies with personalities and I"ve set up a website http://www.Thecookiewitch.com to showcase them!

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Posted: 04 January 2015 03:55 AM   [ Ignore ]   [ # 305 ]
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The Cookie Witch - 04 January 2015 12:45 AM

Hi all, My name is Isadora and I’m a home baker but really I just make brownies and cookies. My friends like them so much I hardly do anything else.
Recently I’ve taken to making brownies with personalities and I"ve set up a website http://www.Thecookiewitch.com to showcase them!

Hello and welcome to the group, Isadora. I’m sure you will fit right in here with us.  smile

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Posted: 04 January 2015 06:14 AM   [ Ignore ]   [ # 306 ]
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Thank you! smile

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Posted: 31 January 2015 06:19 PM   [ Ignore ]   [ # 307 ]
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Hi everyone,
My nameis Ashlee from Greenville Sc. I love baking I started when I was in highschool. It came to me in a project where I made a castle that was edible.  Since then I have fallen in love with baking. And I am here to learn and start up a forum and meet new ppl with the same passion as me. cheese

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Posted: 19 February 2015 02:20 AM   [ Ignore ]   [ # 308 ]
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Hi everyone,
I am a cake maker based in Chesterfield in the Uk.
Looking forward to spending some time on these boards smile

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<a hreh=“www.le-petit-gateau.co.uk”>Le Petit Gateau</a>

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Posted: 27 February 2015 10:52 AM   [ Ignore ]   [ # 309 ]
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Hello community!

I would like to introduce myself. Swedish man with baking as my biggest passion in life!
When writing this we have just finished a period of eating something very typical Swedish “Semla”, as seen on my avatar picture.
I joined here to get to know more of international pasteries, bread and bakery.

Hope to be able to contribute!

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Posted: 28 February 2015 08:55 AM   [ Ignore ]   [ # 310 ]
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Welcome, Sven! Your semla are lovely. Look forward to seeing more of your work here smile

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Posted: 24 August 2015 11:13 PM   [ Ignore ]   [ # 311 ]
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Hi hi,

I am a 30 year old guy living in Dallas, TX.  I really enjoy baking and cooking, pretty much anything that is food ^_^

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“Waiting for the time when I can finally say, that this has all been wonderful, but now I’m on my way” -Phish

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Posted: 12 October 2015 08:50 PM   [ Ignore ]   [ # 312 ]
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My name is Alexis Dix. I am currently living in a rehab center in Baltimore MD. I have a question for everyone.
I am going to try to move to North Carolina in the next couple of years. I want to use Anson Mills products
in all of my future cooking.  Has anyone tried to use the different flours of Anson Mills in their baking and if so
what were the results?  I would really like to know because the flours from Anson Mills is clearly different from
commercial flours.

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Posted: 23 December 2015 02:50 AM   [ Ignore ]   [ # 313 ]
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Hello Fellow Bakers!
I must say that I adore you Rose! I have been a devotee of your recipes, and have ALL of your books, starting with the paperback “Romantic Cakes & Pastries” (I believe that is the title-forgive me, I am not at home to get it off the shelf.) you authored in the late eighties/early nineties. I soon found The Cake Bible, which I have used so much that it is in need of binding repair! I appreciate your exacting details and all the tips and substitutions you offer. Your skill and passion as a food scientist and artist is what gives me the confidence in your recipes and techniques; if you accepted applications for Apostles, I would be one! Thank you for sharing your knowledge with us, your faithful readers and fellow bakers.
I have had so many requests for making the cakes/pies/breads from your books, and so I thank you for giving me the tools to go with my blessed talent to make such wonderful delights. I plan to make the Cordon Rose Cheesecake for my Christmas dessert.
Respectfully,
Alena
A humble baker from Ohio

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