Shekerpare Cake
Shekerpare cake is a recipe for Turkish sweets that is often prepared for holidays.
Baking and Desserts
Baking and desserts are my true passion, which I’ve been nurturing for over twenty years. I’ve made hundreds of variations of sweet treats – from classic sponge cakes and cheesecakes to elaborate layered cakes with sophisticated presentation. For me, dessert isn’t just the end of a meal – it’s a world where I can express creativity, love, and attention to detail. In every recipe, I strive to balance ingredient accessibility with deep flavor, accurate proportions, and a clear technique. I always consider that desserts are made not only by seasoned bakers but also by those baking for the first time. That’s why I explain all instructions as if talking to a friend – clearly, warmly, and with examples. Most of my recipes come from years of practice, family traditions, or are adapted from French and Italian cuisine using locally available ingredients. I always emphasize the importance of quality: butter, real vanilla, fresh eggs – all of this creates that very “homemade” taste we all love. And most importantly, I always add a touch of soul – that’s what makes a dessert truly unforgettable.
Baking and Dessert Recipes
Secrets to Perfect Homemade Baking
To ensure baked goods always turn out well, I follow a few tried-and-true principles. First of all, pay close attention to ingredient temperature: butter should be soft, eggs at room temperature, and liquids not cold – unless otherwise stated. Next, precision matters – I always weigh my ingredients, especially flour, since even a few extra grams can affect the dough's texture. Proper preparation of the baking form is equally important: greasing, lining with parchment, or dusting with flour – these are not minor details but the foundation of success. I also never open the oven during the first 20 minutes of baking, to prevent the batter from collapsing. Another key point is cooling time. Some cakes, muffins, or sponges reveal their full flavor only after fully cooling, or even the next day. I always note this in the recipe so you know exactly when to serve. All these tips come from experience – they’re simple, but they yield consistent results.
Cakes, Pastries, and Creamy Desserts
Cakes are a culinary art form I love to create on holidays and special occasions. My favorite is a classic sponge cake with cream and berries. Every detail matters: properly whipped eggs, gentle folding of flour, baking without cracks. I often prepare custard-based creams – like diplomat cream or vanilla mousse – which add a soft, airy texture. For pastries, I love using shortcrust or puff pastry, and sometimes I make eclairs with various fillings. I also have no-bake cake recipes – with cookies, cheese, and jelly – which are perfect for summer. I always explain how to assemble the cake evenly, how to chill each layer, and how to store it. These details help make the dessert look beautiful and taste flawless. I also teach how to adapt a single base recipe to different occasions – by changing the cream, soak, or decorations. That way, you can quickly create a new version of a familiar dessert.
Pies, Strudels, and Classic Homemade Favorites
For me, pies are a true symbol of home comfort. I make them with various fillings: apples with cinnamon, cherries, cheese, poppy seeds, or seasonal berries. I love shortcrust dough, but I also often make yeast dough – especially with milk and butter, which gives a fluffy and tender texture. Strudels are another passion of mine. Thin dough stretched until translucent, juicy filling, and always – a creamy sauce to serve. I describe the rolling technique, how to spread the filling, and fold the dough in detail – because these steps determine the final result. Even the simplest pie can become the highlight of an evening when served with love and care. I also include tips on how to store baked goods, how to reheat them without losing texture, or how to turn leftovers into a new dessert. These insights are useful for every home cook.
Cookies, Muffins, and Bite-Sized Treats for Tea
Cookies are my quick go-to sweet fix. I have dozens of tested recipes: oatmeal, honey, chocolate, nut-based. The most important thing is balance: not too much sugar, the right ratio of fat to flour, high-quality cocoa or real vanilla. For muffins, I often use sour cream or yogurt – they add moisture and softness. I especially love making mini-muffins in paper liners – they’re easy to serve and store. In this section, I also share recipes for surprise-filled muffins – with berries, chocolate chunks, or cream inside. I explain how to fill the molds, how to avoid surface cracks, and how to cool them properly. I also provide decorating tips: sprinkles, glazes, chocolate patterns – all of which are easy to make at home without expensive tools. These recipes help create charming little treats that always bring joy.
No-Bake Sweets: Jellies, Mousses, Ice Cream
No-bake desserts are a real lifesaver during hot weather or when time is short. I love making cheese mousses, panna cotta, fruit jellies, and chocolate creams. Working with gelatin is key here – I explain how to soak it, warm it up, and mix it without lumps. For mousses, achieving the right texture is crucial: light, airy, yet stable. I include tips for flavoring – citrus zest, spices, liqueurs – that completely change the dessert’s character. I make ice cream without a machine – using cream, condensed milk, or yogurt. It’s also important to know when to stir the mixture during freezing to avoid ice crystals. These recipes are versatile, suitable for many diets, and easily adapted to seasonal ingredients. And most of all – they delight both kids and adults without requiring much time or skill.