1. You don’t look like you’ve exploded yet, so who eats all of this stuff on your blog?!
I’d love to eat 12 brownies by myself in one sitting, and I probably could, but I wouldn’t. I think.
My strategy is to share the guilt as much as the cake. Unless it’s something savoury (which is usually a lunch/dinner for us), food goes to friends, family, colleagues and street kids.
2. Do you sell the stuff you make? Can I place an order?
Not at the moment, but I will keep you posted 🙂
3. I have a microwave/convection oven. Can I use that instead of a regular oven?
Honestly, I’m not sure. I’ve had readers come back to me with both good and bad experiences trying out different kinds of baking methods, but I’ve always used a ‘regular oven’. A microwave is very unlikely to produce the same results, but a convection oven could. Regardless of what you’re using, get to know it, make friends with, understand its moods and you should be ok. Like in any good relationship, it’s important to get to know your oven and figure out what works and what doesn’t.
I have a Morphy Richards 22 ltr OTG and possibly love it more than any living creature in my life. Highly recommended!
4. Where do you buy stuff like cream cheese and cooking chocolate?
Head over to this page about baking ingredients in Mumbai where I’ve chronicled every online and offline store I’ve ever visited and every shopkeeper I’ve ever hounded 🙂
5. My cake collapsed/overflowed/burnt/remained uncooked. HALP!
Deep breaths. It’s happened to me more often than I could ever be brave enough to admit. Is your oven working properly? Was the temperature too high or too low? Did you bake it long enough or too long? Did you substitute any ingredients? It could be any or all of these reasons and sometimes, it’s just bad luck. I destroyed these blueberry pancakes completely the first time I made them and I never figured out why, and the second time they were stunning. Give it another shot, may the cake be with you 🙂
6. What are your favourite food blogs?
Oooooooo. So many answers, such little time.
Sally’s Baking Addiction got me started and I’m a huge fangirl even today, Smitten Kitchen’s recipes have never failed me and her writing is incredible, Joy The Baker is super witty, Minimalist Baker is genius, Cookie and Kate is fabulous, Oh Ladycakes blows my mind, Playful Cooking and Passionate About Baking are absolutely filled with eye candy. There are many, many more but these are my regulars. I’ve learned a lot about baking, photography, writing and blogging from these fabulous women and I think you will love them too!
7. Who takes your photographs? What camera do you use?
I take all the photographs and it’s the hardest and best part of being a food blogger. In the early months of The Desserted Girl, it used to be the husband, but pretty soon it was me standing in our odd window-balcony thing and making it my ‘studio’. I use a Canon 1000 D and with every photograph, I get less impatient with it 🙂 Plates are precariously balanced, cookies our occasionally dropped onto an innocent passerby’s head and in the summers and the monsoons, I can spend approximately 3 minutes shooting before I give up and climb back into my house. Did I mention this is the hardest part?
8. How do I contact you?
All my social media pages are linked on the right side of this page and you can write to me at email@example.com so come say HEY!
9. You’ve been sort of MIA for a couple of weeks. What happened!
Sometimes work or travel or just life overwhelms me and my blog takes a backseat. I miss it at those times! But I do try to post at least once a week or as often as my job allows me 🙂
10. Can I get your new posts via email?
You absolutely can. Enter your email id in the little box on the right side of this page and happiness shall reach your inbox 🙂
11. Can I share your photographs or recipes?
Yes, it would make me so happy 🙂 But there are a few conditions (moo-ha-ha):
If you are a blogger and would like to share one of my posts on your own blog, please make sure to link back to The Desserted Girl. If you like my photos, please share only one with the link to the post and email me if you would like to share more. Not giving due credit is not cool. If you are creating your own version of one of my recipes, or rewriting it in your own words, please link back even then. I always cite my sources of inspiration and I think it’s good blogger etiquette 🙂
If you are a brand and would like to feature one of my recipes on your site, please email me at firstname.lastname@example.org for rates. You could also check out this page.
12. Why do you have a combination of weight measures and cup measures?
I know I’m probably causing some serious grief to a lot of baking/cooking purists out there as I say this, but I find it more comfortable to use a combination of measuring methods.
I often measure dry ingredients in cup measures (using the ‘spoon and level’ method for flour in particular) and things like butter and chocolate, I prefer to measure in weights. I’ve never yet had a drastic measurement-related downfall so something must be working.
Having said that, owning a kitchen scale leaves less room for error (because different kinds of cup measures can yield different results) and if a recipe is entirely in weight measures, I do not deviate or spend time converting and wouldn’t advise you to either. If all else fails and you do not have a kitchen scale, I’ve been using this converter for 3 years now and it’s fairly reliable but conversions might not guarantee the same results. Also check out this useful list by Smitten Kitchen and this measurement goldmine by Sally’s Baking Addiction.
13. I want eggless recipes!
That’s not a question, but I’ll let it go. I’m a vegetarian but I do eat eggs occasionally as an omelette and all the time in baked goods. So I don’t really use egg substitutes which is why you won’t see too many eggless recipes on here, but if a dessert naturally does not require eggs, I’m all for it. Here’s what happens when you search for ‘eggless’ up in the little search box on the right side 🙂
14. Do you make vegan, gluten-free stuff?
In India, dairy and flours are a HUGE part of our diet, and I’m not intolerant to either, so they do often make an appearance on the blog, just like eggs do.If something can inexpensively and easily be made vegan and gluten-free, I’m game! From what I’ve seen, gluten-free certified flours are expensive, which is why you don’t see too much of it on here. But oat flour, almond flour, barley flour and wholewheat flour are all fabulous alternatives to regular, all-purpose flour and I love them.
15. I don’t see too many step-by-step photos. Whyyyyy!
Unfortunately, I’ve tried a billion times to get good in-process shots while I’m cooking or baking, but my kitchen doesn’t get any direct sunlight, so shooting in there is tough. I take my final shots in the heat standing in our window-balcony, and out there, it gets unmanageable to also take in-process shots, traipsing back and forth with dishes and ingredients and mixing bowls. I’ve tried, believe me. Cake batter sits out too long, vegetables start to wilt, cookies start to spread. All sorts of things. If a recipe has a lot of steps or needs some very specific visual explanations, I do take the photos, doing the best I can.
However, if you do have a specific question about the cooking process that isn’t answered in my very elaborate blog posts, give me a shout!
I now Snapchat my behind-the-scenes escapades and you should come watch! Username: dessertedgirl
16. Why do you blog, exactly?
Because I always have cake in the house! I can’t believe you had to ask.