Discover the in and outs of cooking decadent pastry cream as you learn to make a berry-flavored version that's perfect for the summer months. Find out how to fill and assemble your tarts with fresh berries, before exploring a seasonal variation using gingerbread pastry cream.
In your last lesson, master the mighty pretzel! Start by mixing the dough. Then, watch as Sim shows you a variety of ways to shape, poach, coat and bake your pretzels to perfection.
Who needs a campfire? Whether it’s a rainy day, a snowy day, or a plain old Tuesday, all that’s really required are three perfect elements (you know what they are), and the gooey goodness of these next-gen s’mores can be all yours. (Finger licking not mandatory, but completely encouraged.)
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?
Every great pie starts with a carefully constructed crust. But, tragically, that's also the most intimidating part. To set you up for pie success, we're sharing a few of baker extraordinaire Gesine Bullock-Prado's top tips. These little nuggets of expert advice come from Gesine's class, Pies & Tarts for Every Season — consider this an exclusive sneak peek.
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.
You'll go back to this basic buttercream by Joshua John Russell again and again, whether you keep it classic or change it up with new flavors. Oreos and mint are just the beginning!
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?).
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?
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.
