She Who Bakes

"Do you use a special type of Flour? " "Do you import your cocoa? " "What kind of oven do you use?" "Did you get trained under Nigella Lawson?" (now wouldn't that be something)   "What's the secret ingredient ?" The ones who were with me when I first started "Jess Bakes" know that I started off my business using a microwave to make my cakes and bakes.  ("A microwave? You're not serious, are you?") Though this was not the "ideal manner" of baking, I had to make do with the equipments I owned .  Microwave baking is considered to be easy ( or so I thought ), but getting a moist soft cake out of this guy was the tricky part.  Products from a microwave are usually considered to be dry or hardened and brittle after exposure to the atmosphere. The key was to set it at the right feature, power and time which took me about a year to perfect it and get that right.  I...