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Did you know a basic Swiss meringue buttercream recipe is actually a bowl filled with endless (creamy) possibilities? It's true! Here's all you need to know to transform your favorite frosting into... eight favorite frostings!
Bluprint
Most of us aren't too comfortable talking dollars and cents in general, and that goes double for bakers who are just getting into the catering biz. But if you're going to set a fair price for your cupcakes — one that takes into account your baking costs as well your customers — consider these tips by Juniper Cakery's Felicity and Krystal.
Felicity and Krystle
"Too many leftover cookies" isn't an issue we struggle with—pretty much ever—but it's been known to happen once every, oh, 365 days. Usually it's after we've gorged ourselves on holiday foods for a solid month, and we're staring at piles of cookies that are about to go stale faster than we can eat them. If this sounds like you too, don't throw out those leftovers! Here are 20 fun ways to use up your holiday extras, without just eating the same old cookies non-stop for weeks on end.
Jessie Oleson Moore
So you've decided to launch your own cake business. (Woo-hoo!!!) Time to think about budgets, a website, real estate, marketing, product photography and .... a name. You gotta have a great name! The guidelines here will help you figure out an excellent one.
Jessie Oleson Moore
Decorating cakes is an art, but baking cakes is a little more science-y. Get it wrong and you might end up with a cake that's dry, wet, tough, crumbly or flawed in some other deeply tragic way.
Jessie Oleson Moore
If you ever saw the French movie Amélie, you probably fell a little in love with baking crème brûlée and the magical sound of a spoon cracking the crisp, caramelized top and sinking into the vanilla-scented custard below.
Jessie Oleson Moore
TMW you're halfway through a recipe that calls for milk and realize "D'oh! There's no milk in the fridge!" — we've all been there, and we all know how annoying it is. So it definitely pays to know a swap or three.
Jessie Oleson Moore
A party is the perfect time to show off your baking chops. But no one wants to get stuck fussing in the kitchen just as conversation's getting lively after dinner. Solution: Whip up a gorgeous dessert that can be made (mostly) ahead.
Bluprint
Dried-out cake: It's a bummer. It's also a fact of life. But that doesn't mean you have to panic because your cake's a disaster and your guests are already on their way over (GAAH!). There are a few sneaky but tasty things you can do to save that dried-out cake.
Jessie Oleson Moore
Give your cake an extra sprinkle of F-U-N. This recipe from Man About Cake' s Joshua John Russell is soooo easy to make and so delicious.
Bluprint
Pretty much anything filled with chocolate-y goodness gets two thumbs up in our book. But these 10 decadent desserts are the ones we turn to when we have a serious chocoholic to impress (or just need a pick-me-up, TBH).
Bluprint
You don't have to be a geek (though it sure helps) to be fascinated by the history of desserts. It's full of believe-it-or-not factoids and crazy stories about our favorite recipes came to be.
Jessie Oleson Moore
We know what you're thinking: Meringue cookies are so fancy, they must be difficult to make. Surprise — whipping together a batch is actually pretty simple. Plus, with this Joshua John Russell recipe, you only need three ingredients.
Bluprint
The perfect dessert to pair with your pumpkin spice latte (or to enjoy even after PSL season)? Anything frosted with pumpkin buttercream, via Man About Cake' s very own Joshua John Russell. Let's get baking.
Bluprint
Figuring out how much cake you need for a party is not as complicated as learning calculus was in high school. (Remember how much fun that was?). Still, it can be tricky.
Jessie Oleson Moore
Gluten-free used to mean settling for dense, gummy baked goods that no one would choose to eat unless they had major, life-altering issues with wheat.
Jessie Oleson Moore
Sometimes you need a break from iced cookies, as beautiful as they are. But that doesn't mean you have to settle for plain cookies. Enter: stamping!
Felicity and Krystle
If life is like a box of chocolates, we’re hoping ours is filled with top-of-the-line handmade wonders like these. Don't forget to share.
Bluprint
A fallen cake has an extra-special way of ruining your day. After you've whipped up a seemingly perfect batch of cake batter, poured it carefully in your pan and slid it into the oven, you have every right to expect a beautiful cake to come out. But sometimes that just doesn't happen. Sometimes you've got a sunken cake on your hands.
Jessie Oleson Moore
Cupcakes are a perfect little dessert — totally adorable, crazy-delicious, sooooo easy to make ... actually, scratch that last part.
Felicity and Krystle
I'm calling it: Chiffon cakes are the most beautiful cakes in the bakery case. They are tall, with an airy, even crumb that promises every bite will be light and fluffy. They don't need lots of layers or fancy frosting to stand out; they just do.
Nicole Weston
No matter the question, pie is always the answer. And these tried-and-true recipes are all the proof we need.
Bluprint
Valentine's Day and sweets are made for each other. And if you ask us, real love (or at least "real like") calls for the real deal — butter, chocolate and all.
Kristin Bellini
Eggs do so many incredible things in baking that it almost defies belief. Really, you'll think, they can do that, and that, and that too?
Jessie Oleson Moore
When it comes to convenience, you gotta give props to cake mix. But when it comes to flavor, texture and just about everything else, literally no one would ever pick a cake from a box over one baked from scratch.
Jessie Oleson Moore
This isn't your classic all-American chocolate cake. Throw in some spices — cinnamon, nutmeg, allspice — to evoke the warm flavors of Mexican chocolate with your very own Joshua John Russell "Man About Cake" creation.
Bluprint
If you're a baker, you've come across the phrase "cream the butter" in many a cake and cookie recipe. You no doubt know it has nothing to do with cream (the stuff that floats on top of milk) and that it means beating your butter to a creamy, fluffy consistency.
Jessie Oleson Moore
Help, snowmaggeddon is coming! You could flee to a tropical beach — or you could bake this piña colada cake. Joshua John Russell' s recipe offers layers of vanilla cake, coconut-rum syrup and toasted coconut flakes.
Bluprint
Joshua John Russell loves cake so much he doesn't like to waste even the crumbs. But instead of turning leftover slices into cake pops, he makes a genius move and uses them for ice cream sandwiches!
Bluprint
If you've ever gawked at the display case at a Japanese bakery — all those magically perfect cakes and pastries! — you won't believe how easy it is to make some of them at home. And if you've never been to a Japanese bakery, get ready to be blown away.
Jessie Oleson Moore
You don't have to live in the Pacific Northwest to love blackberries — or this blackberry buttercream from Man About Cake's Joshua John Russell. And oh that color!
Bluprint
You probably think of curd as smooth, creamy, buttery, pudding-like — and lemony. But leave out the the citrus and mix in some brown sugar and maple syrup and the result is this fabulous recipe by Joshua John Russell of Man About Cake. Just be sure you have enough eggs!
Bluprint
Candy melts: Oh, how we love and fear you. Yes, you can help us create spectacularly colorful desserts. But you can also leave us feeling totally frustrated and angry at the world.
Wendy McGowan
Baking can be a blast — but it can also be messy, time-consuming and, on occasion, aggravating (like when step 5 says to add the buttermilk and you think, Oh, was I supposed to buy buttermilk?).
Jessie Oleson Moore
Cake may just be the happiest food. Think about all the wonderful cakes in the world — angel food, red velvet, strawberry shortcake, birthday cake. Feels good, right?
Jessie Oleson Moore
We tried ‘em and it’s official: these are desserts that will Change. Your. Life. Not just in the eating, but in the making. 'Cuz that's at least half the fun.
Bluprint
You may never have thought of making your own evaporated milk, but once you do it, you'll realize it's totally the way to go for this humble, yet important, ingredient.
Jessie Oleson Moore
Making confectioners' sugar at home is an easy way to boost your DIY baking cred (and maybe save a trip to the grocery store). Best of all, it takes about a minute.
Jessie Oleson Moore
The world is full of pastries, but mini muffins crush all others with their cuteness. Bake some for brunch, for snacking or for breakfasts on the go: They're adorable in every situation.
Nicole Weston
One of the (oh so many) wonderful things about chocolate is that it comes in a lot of different forms. Whatever your baking project, there is a way to chocolate it up. You just have to know your choices and when to use each. And that's exactly what I'm here to tell you.
Jessie Oleson Moore
It's no secret that the French take their desserts very seriously. Their classic pastries are often elaborate concoctions of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more, more, more!
Erin Gardner
I think people love mini cupcakes as much as regular cupcakes and maybe even more. (Because cuteness.) But somehow there are hardly any mini-cupcake recipes, which makes no sense to me at all. So I'm here to teach you how to make 'em and how long to bake 'em.
Kris Galicia Brown
Stale, dry cookies are just about the saddest thing there is. To keep your homemade cookies fresh for as long as possible, you need to know how to store them. Here are a few tips and tricks, plus a hack or two that will have your friends and family thinking you're a cookie genius
Jessie Oleson Moore
"Picking out the 10 best French pastries is not as much fun as it sounds," said no one ever.
Jessie Oleson Moore
Balloon, ball, spiral, cage, coil. No, this isn't "I Spy" at the circus. We're talking about different types of whisks and which is best for which type of cooking or baking project.
Jessie Oleson Moore
No shade on Auntie Anne, but the soft pretzels you bake at home are even better than the ones you chomp on at the shopping mall. Really, they are!
Nicole Weston
Cake pops should definitely be pure enjoyment. But in reality, making the little guys can go from fun to frustrating FAST. So learn from my mistakes and spare yourself some pain.
Kris Galicia Brown
If you own a bakery, you can do one of two things: Wake up at 3 a.m. and bake everything from scratch (um, pass) or learn a few tricks that make it look like that's what you did.
Erin Gardner
Our key to the happiest holiday: Baking (and eating!) aaalll of the things. It’s also the perfect time to break out the fancy-schmancy, knock-'em-dead dessert ideas you wouldn't make on any old day.
Bluprint
Your chocolate-chip cookies totally slay, and your lemon tart deserves a lifetime achievement award. You're on the way to baking greatness, but to be a real master, you need to amp up your skill set. But how?
Jessie Oleson Moore
Oh croissants, how do we love thee? Let us count the ways. Sweet or savory, plain or filled with chocolate, almond, gelato, goat cheese ... I could literally go on forever.
Kris Galicia Brown
Let's be real: Cakes are just as much about looks as they are taste. Our creations have got to tempt the eyes and the palate, so knowing how to frost is definitely the skill to master.
Erin Gardner
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