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Welcome Letter from Gemma

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This topic contains 39 replies, has 34 voices, and was last updated by  lindalee 1 day, 20 hours ago.

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    I love baking but I still have a lot to learn! Thank you for this website!



    Thank you for all of the wonderful recipes. I look forward to learning how to be a better baker. I like that you are sharing your knowledge and training as a professional. It truly makes baking feel so rewarding. My family loves the recipes that I have tried.


    Little Pastry

    Im new here. Also,super excited about this baking blogging community!


    Brilliant website to go with the amazing videos. Thank you for doing what you love



    love the website gemma



    Really pleased to have found the site.



    Hello gems am an’ya also known as birthday glitz I am so glad for a website like this other wise where would I go for baking tips and recipes am so glad to be part of this community and love the website. Btw I need some advice, my mother is having her birthday on the 28 we are having a surprise birthday and her fab color is purpule any ideas I only have one idea which is for the cake that is 3 layers microwave cake! I loved that recipie




    My name name is Harry I live in southern Illinois.
    about two years ago my best friend and I got an opportunity to go to Ireland was in Dublin and cork.. She had to work for a few days while she worked I got to enjoy the sights… I took well over 5000 pictures..
    I enjoy many of your recipes… My two favorites are the scones as well the Irish soda bread! I’m curious what is your favorite tea? We drink Irish breakfast “from trader Joe’s.”



    Hi I made the cookie dough but my cookies come out flat.



    This new site is wonderful! I love everything you are sharing to help us be better “bolder” bakers. I have tried the Crazy muffins, scones, and doughnuts. I have never had any luck at all trying to get yeast to rise in my kitchen and was reluctant to try the doughnuts….I microwaved hot water and put it in a pan in the bottom of my cold oven and then my dough on the middle shelf for the 2 hours and I got a wonderful rise. It held in the refrigerator over night and I ended up with the very first yeast product that turned out perfectly (ever) without using a bread machine. Thanks for everything and I am ready to try more dough now.

Viewing 10 posts - 31 through 40 (of 40 total)

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