Not all sponge cakes need to be wetted. There are so-called "wet" sponges (for example, "Chocolate on boiling water" or "Red Velvet"), which themselves contain a sufficient amount of moisture, and they can simply be covered with cream. After cooling and standing, they do not crumble and remain slightly wet to the touch.
But most biscuits still need additional impregnation: classic sponge cake, chocolate or vanilla. If you moisten them with syrup or other liquid, they only benefit in taste, the structure becomes better, and most importantly, the cakes do not absorb all the cream with which they are coated.
Which impregnation should I choose?
The choice is determined by what kind of cream and filling is used. If the cakes are simply coated with cream (butter, cream cheese or ganache), then you can choose any impregnation to your taste: sugar syrup, honey, vanilla, coffee, etc. If the chosen filling contains berries and fruits (fresh, compote, jam, puree, and other layers), then it would be better to choose fruit and berry impregnation.
Option 1: Sugar syrup
Impregnation for sponge cakes made from water and sugar - a universal, classic impregnation for cakes. The recipe is extremely simple and affordable. Suitable for both classic white sponge cake and chocolate cake.
Option 2: Impregnation with condensed milk
Another affordable option quick impregnation - condensed milk. Condensed milk can be used regular or boiled. You just need to dilute it in warm boiled water, then cool and soak the cakes. This version of syrup will make the biscuit more juicy and tender, adding a delicate creamy taste.
Option 3: Canned fruit syrup and juices
A popular impregnation for cakes is syrup from a can of canned peaches or pineapples. Pairs perfectly with classic white sponge cake. In addition, fruits can also be used for their intended purpose; as a rule, they are cut into cubes and added to cream, or used to decorate desserts.
You can use freshly squeezed juices in the same way, especially orange juice (you can add zest). To make it sweeter, the juice must be boiled with sugar and then cooled.
Option 4: Honey impregnation
Best suited for light sponge cake (combination with butter cream will be especially successful). Preparation is very quick - you just need to dilute the honey in warm boiled water. It is best to use flower, linden or herb honey. But buckwheat has too pronounced taste and aroma, so it is better to avoid it.
Ingredients:
- honey – 1-2 tsp.
- boiled (warm) water – 5 tbsp. l.
- lemon juice – 1-2 tsp.
We dilute honey in boiled water, lightly warm water. Stir until completely dissolved. Add some freshly squeezed lemon juice to taste. Then let the syrup cool and drizzle over the cake layers. For flavoring, you can add a little vanillin or vanilla sugar. You can add other spices to the honey impregnation, for example, cinnamon powder or a spoonful of alcohol, but all of the listed ingredients must correspond to the cream used or the taste of the biscuit itself.
Option 5: Quick impregnation with jam
If you have a jar of jam in your refrigerator, then the fruit pulp can be added to the filling, and the liquid can be diluted with water and used for soaking. The most successful would be a combination of chocolate cakes with cherries, blueberries or lingonberries. The only thing to remember is that jam-based impregnation will change the color of the biscuit.
Ingredients:
- jam – 100 ml
- boiled cold water– 50-80 ml
- cognac – 30 ml
If the jam contains large berries, then they should be removed, leaving only the syrup, or finely chopped (if the berries are soft, such as raspberries or strawberries, then you can punch them with a blender). Mix the jam with water and beat with a fork until smooth. If desired, add alcohol, but even without it the taste will be rich.
Option 6: Chocolate soaking
Suitable for chocolate biscuits (with cocoa powder). Syrup with cocoa will enhance its taste and aroma, and also improve the color of the cakes. This impregnation can be cooked with both water and milk.
Ingredients:
- cocoa powder – 2 tbsp. l.
- water or milk – 200 ml
- cognac or liqueur - 1 tbsp. l.
- sugar – 6 tbsp. l.
Immediately mix cocoa powder with granulated sugar - this way it does not form lumps. Pour in water or milk, stir with a whisk until smooth. Place on the stove and bring to a boil, stirring regularly. After boiling, cool, add alcohol (optional) and moisten the cakes.
What else can you moisten the cakes with?
If classic sugar syrup seems too simple to you, and there is no jam or condensed milk in the refrigerator, then you can soak the cake layers with tea. You need to brew strong and sweet tea: green, black or hibiscus. To enhance the taste, you can add cognac, liqueur or other alcohol of your choice.
For chocolate cake, you can use sweet coffee or a chocolate milkshake (make it yourself or buy ready-made).
How to apply impregnation correctly
1. It is worth remembering that any freshly brewed syrup should be applied only when it has completely cooled. The cake should also not be hot, otherwise it will only become soggy upper layer, and the center will remain dry.
2. To evenly moisten the cakes, you can use a spray bottle, make holes in the lid of a small bottle, or use a brush. The main thing is to observe moderation. If you drain too much syrup, the sponge cake may turn out too heavy and cloyingly sweet, falling apart on the plate, or floating in a puddle of liquid.
3. The third rule is that 15-20 minutes should pass between soaking and coating the cakes with cream. During this time, the liquid will have time to be absorbed into the biscuit, which means that excess cream will not be absorbed into it. Delicious cakes to you, friends!
Sponge cakes, cakes and pies are incredibly popular desserts that are easy to prepare at home. Simple technology This delicacy does not require preparation special training or knowledge. But there are little tricks to make your sponge cake even more tasty, juicy and aromatic. We are talking about additional impregnations with which sponge cakes are coated.
Rules for applying impregnation for biscuit
- To prevent the cakes from getting soggy and falling apart, they must cool completely (within 6-7 hours) before applying the syrup.
- The impregnation should also be warm, but not hot.
- Important point– ratio of syrup components.
- To prevent your cake from being too “wet” and “floating”, when applying the impregnation, adhere to the ratio of 1:0.7:1.2 - the amount of sponge cake, the amount of syrup, the volume of cream. Those. if your cake weighs 0.6 kg, then it will require no more than 420 g of impregnation.
Impregnation for sponge cakes - preparation of base syrup
The basic component of biscuit impregnation is syrup, the components of which are sugar and water. To obtain the volume of syrup you need, you will need the following quantities of ingredients:
- 8 tbsp sugar and 12 tbsp water - to prepare 400 ml of sweet water
- 9 tbsp granulated sugar and 14 tbsp will create a 500 ml syrup
- 12 tbsp sugar and 18 tbsp water will give 600 ml of sweet base
- Prepare a container with a thick base.
- Pour it into it required amount Sahara.
- Fill it with water.
- Place the dishes over low heat and cook the mixture, stirring continuously with a wooden or silicone spatula.
- When the sugar has dissolved, stop stirring and let the syrup boil.
- Once foam appears, turn off the heat and let the syrup cool.
Impregnation for sponge cakes with citruses
To obtain aromatic citrus impregnation, prepare:
- Lemon (or orange) – 0.5 pcs.
- Sugar – 4 tbsp
- Water – 6 tbsp
- Vanilla (optional) - a pinch
The number of ingredients is indicated to obtain 200 ml of impregnation
- Using sugar and water, prepare sugar syrup.
- Wash the citrus, cut in half.
- Squeeze the juice out of half a lemon.
- Grate the citrus zest.
- Combine cooled syrup, lemon juice and zest. At this stage you can also include vanilla. Mix all ingredients.
The sugar syrup must be cooled, otherwise the impregnation will lose its citrus aroma. As an alternative to fresh fruit, you can use 2-3 tablespoons of lemon tincture or 2 tablespoons of Limoncello liqueur.
Impregnation for sponge cakes with cognac
To obtain 500 ml of cognac impregnation, prepare:
- sugar syrup – 400 ml
- cognac – 60-80 ml
- The initial stage of preparation involves obtaining sugar syrup. To do this, take 100 g of sugar and 250 ml of water.
- When the syrup has cooled, add cognac.
Impregnation for sponge cakes with coffee
Prepare the following ingredients:
- Water – 250 ml
- Ground coffee – 2 tsp
- Rum – 1 tsp
- Sugar – 3-4 tbsp
- Preparation begins with preparing the coffee drink.
- Using 0.5 cups of water and coffee, brew a cup of strong drink.
- From the remaining 125 ml of water and sugar, cook sweet syrup.
- Add sugar syrup to the prepared (strained) coffee and mix the mixture thoroughly.
- Add rum and wait for the impregnation to cool.
Impregnation for sponge cakes with wine
To obtain impregnation containing alcohol, you can use not only strong drinks (cognac, rum), but also wine or liqueur. For 200 ml of syrup you will need 1 tbsp of wine (white or Cahors). Alternative option You can use any fruit liqueur - apple, cherry, apricot or coconut.
- Prepare the required volume of syrup.
- Add an alcoholic additive to it (at the rate of 1 tbsp of drink per 200 ml of sweet water) and immediately remove the syrup from the heat.
- Mix the composition.
Mint-fruit impregnation for sponge cakes
The impregnation prepared according to the following recipe will give the biscuit a refreshing taste and luxurious aroma. Prepare:
- Water – 0.5 cups
- Sugar – 200 g
- Orange – 1 piece
- Fresh mint – 30 g
- Vodka – 100 ml
- Combine water and vodka.
- Rinse the mint thoroughly under water and finely chop.
- Fill the fragrant plant with the previously obtained solution. Let the composition brew for 3-4 hours.
- Strain the tincture.
- Next, add sugar to the mint composition. Stir the mixture until the sweet crystals are completely dissolved.
- Pour the tincture into a container with a lid and leave the liquid for another 1-2 weeks.
- After the specified time has elapsed, the composition is ready. Add squeezed orange juice into it and apply the impregnation to the biscuit.
A photo of this sweet will be presented in this article. We will also tell you how to properly use such impregnation.
Classic version
A homemade biscuit is delicious on its own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:
- drinking water - about 6 large spoons;
- fine beet sugar - 4 large spoons.
Cooking process
Classic sugar syrup for soaking sponge cakes is quite simple to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, place them on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.
You should not boil sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After this, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.
If you want to get a more aromatic product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.
Making berry syrup
Now you know how classic sugar syrup is made. How to prepare a more aromatic sweet for soaking a biscuit? To do this, we recommend using:
- fresh garden strawberries - about 320 g;
- beet sugar - 50 g;
- drinking water - 300 ml;
- any cognac - at the rate of 1 large spoon per 200 g of finished syrup.
How to cook?
Berry sugar syrup for impregnating the biscuit turns out to be very aromatic and tasty. To prepare it, squeeze out all the juice from fresh strawberries using a sieve and a masher. The remaining cake is added to drinking water, where sugar is subsequently poured. After mixing all the ingredients, place them on the stove, bring to a boil and cook for about five minutes.
After the described steps, the syrup is filtered and then combined with the prepared strawberry juice. In this form, the ingredients are again brought to a boil and cooked for exactly three minutes.
After removing the impregnation from the stove, cool it. And only after that add cognac to the cooled syrup and mix everything well.
Preparing coffee syrup
Coffee sugar syrup for impregnating the biscuit turns out to be especially aromatic. It can be used to process not only milk cake, but also chocolate cake. For this we need:
- any cognac - 1 large spoon;
- ground natural coffee - 2 dessert spoons;
- drinking water - about 200 ml;
- fine sugar - 2 large spoons.
Cooking method
Before making such a syrup, you need to prepare a coffee infusion. To do this, pour boiling water over natural ground coffee, put it on low heat and wait until it boils. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.
After time, the aromatic mixture is filtered. Then sugar is added to it and placed on the stove again. After bringing the ingredients to a boil, remove them and cool completely. At the very end, cognac is added to the coffee syrup and mixed thoroughly.
Making syrup with liqueur
How to make a sweet sugar syrup to soak a sponge cake? We will look at the recipe for such a mixture right now. To implement it we need:
Cooking process
To make a very sweet syrup for soaking homemade sponge cake, combine all of the above ingredients in a small bowl, then put them on the fire and cook until the granulated sugar is completely dissolved.
Reducing the heat to low, the resulting mixture is slowly boiled until the volume is reduced by exactly half. After this, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked in this sweetness while still warm.
Orange sugar syrup for soaking sponge cake: recipe with photos step by step
Making this sweetness yourself is not very difficult. The main thing is to adhere to all prescription requirements.
So what components do we need to make sugar syrup at home to soak a biscuit without alcohol? Experienced confectioners recommend preparing the following products:
- fine beet sugar - about ¼ cup;
- natural orange juice (preferably freshly squeezed) - ½ cup;
- orange zest - from one medium fruit.
Step-by-step preparation
Before boiling sugar syrup to impregnate a homemade biscuit, you should carefully separate it from the fruit and then chop it very finely.
Place the peel in a deep saucepan and add freshly squeezed sugar. After mixing the ingredients, place them on low heat and wait until the sugar is completely dissolved.
Reducing the heat to a minimum, cook the aromatic syrup for another 10 minutes. In this case, the impregnation for the biscuit should decrease in volume by exactly half. After the described steps, filter it through a fine sieve and soak all the cakes.
How to properly soak a sponge cake using homemade syrup?
Above we have presented several options for how to make sugar syrup at home. However, this is not enough to ensure that you get a delicious and as tender cake as possible. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.
First of all, we need to determine what kind of cakes we have. In other words, you should identify the dry ones or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and greasy, then impregnation can be used in a minimal amount.
A regular spray bottle sprays sugar syrup quite well and evenly over the surface of the biscuit. However, you should fill it with still warm impregnation, otherwise it will not pass through the tube.
If a spray bottle is not at hand, then the homemade cake can be soaked using usually a dessert spoon. Use it to scoop out sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is distributed evenly throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.
If using a small spoon seems inconvenient for you, then this confectionery procedure can be carried out using a regular culinary brush.
As soon as the sponge cake is completely soaked in granulated sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. In the morning, the cakes will soften well, become tender and very tasty.
Let's sum it up
What kind of syrup to soak a homemade sponge cake with is a matter of personal taste. Many cooks prefer to use classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic drinks should only be added to ready-made and cooled syrup. Otherwise, under the influence high temperatures all their aroma will simply disappear.
Biscuit It's easy to prepare at home, but... impregnation its taste will be even more elegant. Not everyone likes the taste of a “wet” cake, but if you are a supporter of tender, soaked cakes, this collection of recipes will come in handy.
Two factors for the success of a delicious soaked sponge cake
- Ingredient ratio
In fact, preparing the impregnation is easy and simple - the whole procedure takes no more than 15 minutes. But it’s also easy to make a mistake in this matter. Important point - proportions of sugar and liquid . Mistakes are expensive - a delicate cake can instantly turn into a viscous mass that spills all over the plate. Therefore, we strongly recommend that you take a closer look at the ratio of products in all recipes. They are not random!
- Amount of soaking required for one cake
The second important point is how much impregnation is needed for complete happiness. those. if you overdo it, the delicate taste will disappear and you will fail.
Again, there is a universal, let’s say, formula - 1: 0.7: 1.2 (sponge cake: syrup for impregnation: cream)
This refers to the weight of the product. those. if the cake weighs 800 g, then the impregnation will be 500 - 550 g (approximately).
Flavored impregnation for biscuit - with cognac
Required Products:
- Sugar - 5 tablespoons
- Liqueur - 7 tablespoons
- Cognac - 1 tablespoon
- Water - 5 tablespoons
Preparation:
- Pour sugar into a container
- Fill with water
- Stirring, bring the syrup to a boil
- Cool, add liqueur and cognac
Jam impregnation
You will need:
- Vodka 50 g
- Jam, jam 2 table. spoons
- Water 250 ml
It's extremely easy to prepare:
- mix water and jam,
- put on fire for 2-3 minutes,
- cool
- add vodka.
Syrup for biscuit with Cahors
Required Products:
- Sugar - 250 g
- Water – 250 ml
- Cahors - 2 tablespoons
- Lemon juice - 1 teaspoon
- Vanillin
Step-by-step preparation:
- Boil water in a saucepan
- Add sugar
- Stir until completely dissolved
- Bring the syrup to a boil, add vanillin, Cahors, lemon juice and immediately remove the finished impregnation from the heat
Coffee impregnation for biscuit
What you need for cooking :
- Water - 1 glass
- Cognac - 1 tablespoon
- Ground coffee - 2 tablespoons
- Sugar - 1 glass
How to cook:
- Pour water (half a glass) into the sugar and heat until completely dissolved.
- Bring the syrup to a boil
- Meanwhile, use the remaining water (half a glass) to brew coffee and let it brew
- After 1-20 minutes, filter and pour pure coffee along with cognac into sugar syrup.
- Stir thoroughly and cool
Cherry impregnation
Required Ingredients :
- Cherry juice - 1/3 cup
- Sugar - 1-2 tablespoons
- Cognac - 3-4 tablespoons
Prepare for 1 glass:
- Pour 1/3 cherry juice into a glass
- Add 1-2 tablespoons of sugar
- 3-4 tablespoons cognac
- And add water until full
At the request of our reader, we are adding to the list of the most popular impregnations! These recipes were published in.
+4 recipes for sponge cake impregnation without alcohol
Simple impregnation for chocolate biscuit made from condensed milk
What you will need:
- Butter – 100 g
- Cocoa powder – 1 tablespoon
- Condensed milk - half a jar
Cooking steps:
We prepare this syrup for impregnation in a water bath. (Primitively: place a small saucepan in a large one in which water is boiling)
Place the butter, cocoa, and condensed milk in a saucepan and stir thoroughly, but do not bring the mass to a boil. Soak the biscuit cakes with hot syrup.
A simple impregnation for sponge cakes - with green tea and lemon without alcohol
This recipe for impregnation syrup does not require any complex manipulations or exquisite ingredients.
- brew green tea,
- add lemon juice there
- cool - and you can soak the cakes
Lemon soak
Required ingredients:
- Half a lemon
- Water – 1 glass
- Sugar – 3 teaspoons
- Vanillin
Preparation:
- Lemon cut into pieces
- Boil water and pour boiling water over crushed lemon
- Add sugar and vanillin (if you like the smell, you don’t have to add it)
- You can soak the sponge cake!
Orange non-alcoholic impregnation for biscuit
Required Products:
- Zest of 1 orange
- Orange juice – half a glass
- Sugar – 1/4 cup
Preparation:
Grate the orange zest
Mix all the ingredients in a saucepan Place on low heat and cook until the sugar is completely dissolved On low heat, reduce the syrup to 1/2 of the original volume - about 15 minutes It is better to soak the cakes while the syrup is still warm
With a delicious homemade biscuit, any holiday will become a real miracle! Bon appetit and great holidays!
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Hello, my darlings! Your permanent baking assistant Olya Athinskaya is with you again. I often come across the question “what should I soak the biscuit with?” and “why do this at all?” But impregnations for sponge cakes are no less important part of the cake than the cake itself, cream or decor, for example. You cannot bake a good sponge cake and not know how and what to soak it in for the cake.
In my time immemorial labor activity in a candy store, not a single biscuit left our workshop without pouring too much syrup.
It happened like this: the entire huge work table was filled with biscuits, 2 bottles with holes in the lid were taken in hand (remember how sprinklers were in childhood?), and with a deft movement of the hands the biscuits were generously poured with some kind of red syrup of dubious origin with a distinct smell of alcohol , vaguely reminiscent of cognac)).
So, after a certain number of years, I was finally convinced that all cakes prepared with (the one with eggs + sugar + flour) must be soaked in syrup.
And if before I was afraid of impregnation and dripped quite a bit, now I pour the cakes specifically so that the sponge cake is wet. That is, now it takes me about 200 grams. syrup for a 2-kilogram cake.
How to properly soak sponge cake layers?
Eat 2 main ways soak the biscuit:
- using a special bottle with holes
- with a regular brush
I prefer to impregnate with a brush (I have a silicone one, but this is not important), because this way it is easier for me to regulate the amount of impregnation that gets on the biscuit. When pouring from a bottle, there is a very high probability of overdoing the impregnation, especially when the area of the biscuit being soaked is small.
How to determine the amount of impregnation required? First, I make sure that the entire surface is moistened with syrup so that there are no dry gaps. Secondly, when you press the sponge cake with a brush, you should see that the sponge cake is already “drunk” and will not take any more soaking.
At the same time, when you soak the biscuit, you do not need to shake off the syrup from the brush: dip it in the syrup and immediately onto the biscuit. Since the biscuit is a delicate creature, you shouldn’t rub it with a brush either. Impregnation should be applied with light, tapping movements, approximately the same way as how do you apply eye cream.
Keep in mind! Impregnation gives the cake not only juiciness, but also additional sweetness. Therefore, your cream and biscuits should not be very sweet, otherwise the cake will turn out cloying.
So, what should you soak the sponge cake layers with to make it juicy?
Impregnation recipes for sponge cake
Pairs with any biscuits and fillings depending on the alcohol added. A good aromatic alcohol can serve as alcohol. cognac, rum, brandy, amaretto, liqueurs(orange, coffee, chocolate, coconut, etc.). Not vodka! Oh, and don't try to improve the cake with cheap alcohol. You will only make it worse. Instead of alcohol you can add 1-2 tsp. extract or essence (vanilla, almond, orange, etc.). But make sure that the impregnation is in harmony with the main filling.
For impregnation we will need:
*for a 2 kg cake
- water - 100 gr.
- sugar - 100 gr.
- alcohol - 20-25 g. (see above) or food extract/essence - 1-2 tsp. (order you can here )
How to prepare the impregnation?
- In a small saucepan, combine water and sugar and bring to a boil over medium heat.
- Boil for about 1 minute, remove from heat and add alcohol.
If we are afraid that the children will get drunk, boil the syrup for about 1 minute after adding alcohol.
- Cool the syrup completely and thoroughly soak the sponge cakes using a brush.
- We soak the cakes during assembly, i.e. put the sponge cake on the disk, soaked it, deposited the cream, put the next sponge cake on top, soaked it, etc.
2. Lemon impregnation for cakes
This impregnation is perhaps the best one. It’s just a pity that you can’t put the taste of lemon into any cake))
3. Chocolate impregnation for the cake
This chocolate syrup is perfect for chocolate sponge cake.
Required ingredients:
- water - 125 gr.
- sugar - 100 gr.
- salt - 1 pinch
- cocoa - 50 gr.
- vanilla extract - 1 tsp. or vanilla sugar with natural vanilla — 8-10 gr.
Cooking method:
- In a saucepan, mix water, sugar, a pinch of salt and bring to a boil.
- After boiling, add 50 g. cocoa and 1 tsp. vanilla extract, cook for 5 minutes, stirring with a whisk.
- Cool the finished syrup until room temperature, mix and soak the biscuit with a brush.
Using cherry impregnation as an example, I will show how to prepare impregnation from berries or fruits.
For this we will need:
- cherry - 500 gr.
- sugar - 80 gr.
- cherry liqueur – 70 ml
Cooking method:
- Peel the cherries, place them in a saucepan, add sugar and liqueur, and simmer for several minutes over moderate heat.
We don't want the cherries to cook, just to release the juice.
- Place the cherries in a colander and cool the resulting cherry syrup.
- These cherries can then be mixed into the cream, and the biscuits can be soaked in syrup.
And here is the recipe for a cake with cherries and its impregnation: .
5. Coffee impregnation for sponge cakes
And at the end I will share with you my little life hack.
If I want to make a tiramisu-style cake, then I don’t bother with syrups, but just go to the nearest cafe and buy a large glass of mocha or moccacino. Essentially, this is the same latte, only with the addition of chocolate syrup or cocoa.
By the way, the good thing about this cake is that you don’t need to add any additional flavors to it. The most ordinary sponge cake with the most ordinary cream of any kind becomes an elegant coffee cake if it is soaked good espresso, latte or moccacino.
Well, that seems to be it.
Juicy and delicious cakes for you, friends!
I look forward to your questions and suggestions in the comments.
Until next time.
Olya Athenskaya
Helping you bake better
