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
"Picking out the 10 best French pastries is not as much fun as it sounds," said no one ever.
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.
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!
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.
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.
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.
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? By working your way through all the skills on this list to achieve those baking #goals.
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.
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.
'Tis the season for ALL the cookies. And lucky for us, pastry chef extraordinaire Gesine Bullock-Prado (host of our class Pies + Tarts for Every Season and more) is back with our new holiday favorite — festive spice cookies that are made even more amazing by the addition of browned butter.
These fun Christmas tree cupcakes have a secret: there's an ice cream cone under there! That means you get to make a big splash at the holiday party with remarkably little stress.
We LOVE caramel... especially when it comes salted. But it's time to admit that salted caramel is played out, and it's prime time to explore some new flavor combos. So let's whip up a base recipe for a buttery homemade caramel, then switch it up with some amazing taste ideas that make it anything but basic.
When I need to feed a crowd, this cheesy garlic pull-apart bread is always my go-to. It’s inexpensive and fast to make, but — more importantly — it bakes beautifully and is completely irresistible.
If you're making intricate cookies, you can spend tedious hours shaping and designing — or you can bust out your silicone molds.
They look like dipped ice cream cones, but they're actually cake! (Joshua John Russell cake; the best cake of all.) To make this, you'll need a few JJR recipes — but of course, we've got you covered. Follow these steps and make everyone who takes a bite exclaim, "Niiiiice."
This chocolate carrot cake is extremely delicious — but it would be even better covered in browned butter cream cheese frosting. Joshua John Russell has outdone himself. You just need to plan ahead, because the browned butter needs to firm overnight.
You may have heard of Joshua John Russell's (justifiably!) famous Swiss meringue buttercream — now, meet its distant Italian cousin. This Man About Cake recipe is super easy to make in a stand mixer. JJR's genius tweak: He whips the egg whites with hot maple syrup instead of the usual sugar syrup.
This Man About Cake recipe is perfect for sweater weather. Just picture it: There's a chill in the night air but your kitchen is warm and cozy, the pumpkin-spice candle is lit, and a slice of this marvelous spice cake sits in front of you. Make the dream a reality.
OK, so white chocolate isn't technically chocolate. (It lacks one key ingredient, chocolate solids.) Doesn't matter. It's still all kinds of good, whether you're decorating a cake or pie, making a dip for cookies or fruit, glazing a doughnut or coating a cake pop.
Move over, pie. This pumpkin cheesecake from Holiday Cooking is making waves. With candied hazelnuts and a maple swirl, it's definitely our new favorite way to pumpkin.
If you worry that the warmth of your hands will melt your piped flowers, here's a recipe that will help you keep your cool. It's from Joshua John Russell and it's just the thing for novices — the (sans-butter) buttercream can stand up to higher temperatures, so your flowers stay happy and perky. Let's pipe!
If you're into light and fluffy, this cake is IT. Joshua John Russell's recipe is delicious as always and super easy to follow, even if you're a beginner baker.
Gingerbread season is brief but magical. So we say, live it up! Enjoy the sweet, spiced delight in as many forms as you possibly can — including this classic bundt.
We don't dye because we have to. We dye because we can.
Wedding cakes are typically about more: more tiers, more tradition and definitely more frosting.
If you didn't tell anyone that this cake is vegan, all they would know is that it's incredibly delicious. Man About Cake Joshua John Russell created the recipe with almond milk, vegetable oil, lots of spices and all of his genius.
If you love citrus-y flavors, you definitely want to fill your next layer cake with lemon curd. Try this sweet-and-tangy recipe from Joshua John Russell and get ready to pucker up.
Looks like vanilla, tastes like chocolate: White-chocolate buttercream is the world's best party trick. Surprise your guests with this delicious version from the Man About Cake himself, Joshua John Russell.
Peanut butter + buttercream = endless possibilities! Joshua John Russell's recipe lets you pick your own adventure. Frost some chocolate cupcakes for a Reese's vibe, or (if you really can't get enough peanut butter) smother a peanut-butter chocolate-chip cake.
If you’re reading this, it’s safe to assume you're either curious about or obsessed with cake pops. Same here. With our list of do's and don'ts in mind, you'll be able to tackle that masterpiece-on-a-stick in no time.
This chocolate mirror glaze is just what it sounds like — a glaze so shiny that you can practically see your own reflection in your cake. Pair that with its A+ taste, and this is a Man About Cake creation you've gotta try. Pour it on and see how good you (and your cake) can look!
In the world of fancy cakes, fondant can do pretty much anything — except taste as good as other frostings. But this chocolate fondant recipe changes all that. Plus it's easy and inexpensive to make. Call it a win-win-win-win.
The secret to a creamy, dreamy, gooey chocolate cake? An A+ chocolate ganache filling. This recipe from Man About Cake's Joshua John Russell will take your chocolate game right where it needs to go.
Swiss meringue buttercream + crushed Oreos. Yeah, it's that easy. This recipe from Man About Cake will make you love Oreos more than ever (if that's even possible.)
With its two cups of shredded carrots, this cake is practically a salad, right? Okay... maybe not, but that's what we're going to tell ourselves anyway.
Rolled or poured fondant, royal icing, whipped cream, buttercream — these frostings get all the feels. But rolled buttercream deserves love, too, especially when the recipe is as easy and fast as the one we've come up with.
It's a boy! It's a girl! It's a cake pop! Gender-reveal baby showers are about to get even more fun. The white candy coating on these retro-style cake pops keeps the big secret until everyone's ready to take a bite.
Only a handful of ingredients and three simple steps stand between you and a rich chocolate buttercream to spread on your cake. Thanks, JJR!
Butter. Cream cheese. Sugar. Need we say more? Here's how to make Joshua John Russell's favorite cream cheese buttercream — the ultimate frosting for red velvet cake.