Zoe, you are my very favorite pastry chef. You have a gorgeous, infectious smile. I look forward to your new season in May, it can not come quick enough. God bless you and your family. Happy Easter.
Hi Zoe, love the newsletter! I do have a question that I’m hoping you can settle. My mother and I seem to disagree a bit about the proper texture of a Victoria Sponge. I’ve a feeling neither of us is correct, and the truth is somewhere in the middle. Should the cake have a dense crumb like a pound cake, or should it be light and airy? Many thanks! Lisa
so many wonderful recipes--thank you!
Zoe, you are my very favorite pastry chef. You have a gorgeous, infectious smile. I look forward to your new season in May, it can not come quick enough. God bless you and your family. Happy Easter.
Pure Happiness and Laughter! Congratulations and Thanks!!!
I love all of your recipes! Your blueberry muffins and pizza dough have been my latest one’s to try❤️ I can’t wait for season three!!!!!
Hi Zoe, love the newsletter! I do have a question that I’m hoping you can settle. My mother and I seem to disagree a bit about the proper texture of a Victoria Sponge. I’ve a feeling neither of us is correct, and the truth is somewhere in the middle. Should the cake have a dense crumb like a pound cake, or should it be light and airy? Many thanks! Lisa