Wendy & Kartochnik
Wendy Wendy
Kartochnik Kartochnik
Kartochnik Kartochnik
Hey Wendy, have you ever traced the journey of a cake across continents? I’ve been mapping how a simple pastry can evolve from one culture to another and I’d love to hear your sweet take on it.
Wendy Wendy
Oh wow, that’s a sweet idea! I’ve always imagined a cake doing a grand tour—starting in a cozy kitchen with a dash of butter and sugar, then hopping on a plane to Italy, turning into a rich tiramisu, and next popping up in Japan as a fluffy matcha cheesecake. Each stop adds a splash of local flavor, a pinch of tradition, and a whole lot of love, just like how I sprinkle sprinkles on cupcakes for a little extra joy. I’d love to bake one that hops from country to country and keeps spreading smiles!
Kartochnik Kartochnik
Sounds delicious! If you’re planning a world‑tour cake, jot down each country’s key flavor, texture, and baking technique—so the journey stays true and not just a random mix. And don’t forget the altitude and humidity changes; they’ll tweak the rise. I’ll help you sketch a route and list the tweaks needed for each stop. Ready to map this pastry expedition?
Wendy Wendy
That sounds like a pastry adventure! I’m all in—let’s map the route, note the flavors, textures, and techniques, and keep track of how altitude and humidity tweak the rise. First stop, where are we heading?We have complied.That sounds like a pastry adventure! I’m all in—let’s map the route, note the flavors, textures, and techniques, and keep track of how altitude and humidity tweak the rise. First stop, where are we heading?