Update: For the rest of the translated recipes check out pudding fair

So, to stop myself going insane (there’s only so many times you can read the word ‘クリーム’) I have divided the book up into 3 parts; well, 2 and a bit parts more like. Here’s the first part…..

Download Links:

http://www.mediafire.com/?dmilrqjhemm

http://www.megaupload.com/?d=R0K5C2QG

Even though I have read it through so many times, the transcript for this first part is over 6000 words long, so if you spot any typos please tell me!  It ended up taking a lot longer than I thought as I was away in London for a lot of weekends this month =u=

Some Notes!

- I have tried making a couple of recipes out of this now, and they all work, but I had some failures (so try not to repeat my mistakes)

For the 2-tier Strawberry shortcake:

- Don’t add too much honey (it will make it rubbery and dumpling like)

- Don’t over beat the flour when folding it in – it really only needs to be stirred in a little.

- DO whisk the egg whites and yolks separately. It says optional but I don’t think you can get enough air into it otherwise. The whites need to be like peaks, and should probably be added last.

The second part will cover up to the Custard Pudding, and should be ready in May September sometime.

This month’s Nakayoshi/Ribon raws will be a little bit sporadic and all over the place, as I’m trying to scan some tankouban at the same time.

Also, this month was the last chapter of Doki Doki! Tama-tan; volume 3 (the last volume) will come out at the end of the month. So I’ll probably do a post finishing up volume 2, and then a whole volume 3 post.

Hatsukoi Lunch box Post should be up by the end of the week, and if anyone is interested in cleaning (please ;_;) there will be a two week deadline this time~

Meruhen-chan chapter 7 should be out within the next two weeks, and I’m working on Heart’s Knight this week (in between scanning orz) And next month Meruhen-chan is taking a break in Nakayoshi~