Alexis Gets Frosted (Cupcake Diaries, Book 12) by Coco Simon

By Coco Simon

Alexis has real buddies within the Cupcake Club—which is an effective factor, simply because every body else is asking her names.

Everyone within the Cupcake membership was once extremely joyful while suggest woman Sydney moved away, however the new lady, Olivia, is even worse than Sydney used to be! whenever she passes Alexis within the hallway, she says whatever nasty to her. And if that wasn't undesirable adequate, she additionally has all of the women within the top neighbors membership making jokes approximately Alexis! Alexis has no notion why this is often happening... till she recalls an offhand comment she made to a pal approximately Olivia. It wasn't intended to be suggest, yet did Olivia take it the opposite direction? If Alexis is prepared to shoulder a few blame, will Olivia name off the teasing campaign?

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Extra info for Alexis Gets Frosted (Cupcake Diaries, Book 12)

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Hearing, touching, smelling, seeing, and tasting— bread is about all of these. The bread is always talking to us, and only when we open ourselves fully—mind and senses together—do we slowly begin to learn the subtle, but quite articulate, language of bread. The Bread-Making Process from Mixing through Baking 21 10/12/12 2:21 PM as the ultimate fulfillment of a grain’s long journey from the field to the oven. So much of human culture, civilization, and history are interwoven with the story of grain, for so many centuries humans have relied (often almost solely) on grain for their sustenance, and so much of the labor of lives has been directed toward the raising, procuring, and transforming of grain into edible nourishment that it is difficult to imagine life as we know it without this food.

Markus looked up from his munching, his eyes half amused and half admonishing. “Old bread isn’t hard,” he said. indd 25 The Bread-Making Process from Mixing through Baking 25 10/12/12 2:21 PM Delaying Staling There is, somehow, a distinction between old bread and stale bread. Old bread (well made) can, like old people, improve in character. The wonderful crust of the fresh loaf may be gone, but there is a subtle complexity that accompanies the bread as the days go by. Nevertheless, bread does eventually age and deteriorate.

DOUGH SHAPE AND CRUST-TO-CRUMB RATIO. Long, skinny loaves such as baguettes are characterized by a high crust-to-crumb ratio, and lose a considerably higher percentage of moisture than the same dough weight shaped into a round or oblong loaf. Pan breads have less evaporation than hearth-baked loaves of the same weight. • LENGTH OF BAKE. There will obviously be a greater weight loss the longer bread bakes. A full bake yields a richer bread flavor, a fact too often underestimated. • HEAT. A hotter oven will bake bread more quickly, • TYPE OF OVEN.

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