We teamed up with Nielsen-Massey Vanillas and popular baking instructor Jenny McCoy to bring you this extra-sweet treat! Follow along as Jenny guides you step by step to make four flavorful recipes: Lemon-almond cream scones, mini mint chocolate chip bundt cakes, raspberry-rose water refrigerator jam, and vanilla bean gelato.
If you’re looking for something a bit more subtle than sprinkles, we recommend this all-natural sanding sugar from India Tree. This fine-grain saccharine is made with plant-based food colors derived from concentrated vegetables. The set includes a sweet selection of pastels: green, blue, yellow, pink, and purple.
Add some sparkling magic to your desserts—without adding any synthetics. These natural sprinkles are made with plant-based food colors derived from concentrated vegetables. The set includes orange, green, pink, purple, white, yellow, and rainbow, for a prismatic spectrum of sweetness!
Who needs a tea towel when you can have a flour sack towel? This versatile kitchen towel from bake-masters King Arthur Flour come in a simple white cotton with a cheery red stripe. Ideal for everything from cleaning to drying, these well-washing essentials are built for everyday use.
Want to bake like a New Yorker? Just kidding, New Yorkers only know how to order in! But you can bake a New Yorker’s favorite food with the FarmSteady Bagel and Cheese kit. You’ll learn to rope, loop, and boil your own bagels from scratch (with everything spice if you like!), then make your own cream cheese schmear. Makes one dozen, and ingredients last 12-18 months.
Bake perfect cookies every time! This anodized baking sheet heats up fast and — unlike steel versions that retain heat long after they're out of the oven — cools quickly so your recipes turn out the way they should.
Award-winning Certified Master Baker and Craftsy instructor Jeffrey Hamelman showcases nearly 150 detailed, step-by-step recipes, accompanied by vivid drawings and photos of the techniques and finished products.
Food.Eats.Kid. is a demonstrative cooking show for kids, fronted by Top Chef Junior finalist Milo Fleming and focused on simple foods that kids love. With a tone that's equal parts informative and absurd, our show will help kids master the basics of cooking and make them laugh with an approach that is smart, informative, and delightfully bizarre. The goals are to help kids make real foods that they aspire to cook and to make kids laugh with an approach that's totally unique.
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.
These pumpkin cake bites use the same techniques as cake pops, plus a cute curly stem. They take a few steps to make, but the good part is you don't have to aim for perfection. Just think about how lumpy and bumpy real pumpkins are — the pressure is officially off!
Making your own extracts is pretty much a zero-skill DIY (if you can operate the lid to a jar, you're there). And the results can be WAY more flavorful and interesting than the stuff you'd buy at the store. All you need is some jars, alcohol and whatever flavors are calling to you. Putting these mixtures together literally takes just minutes — but keep in mind many homemade extracts need up to a couple of months to develop full flavor. Once ready to use, they keep for months, too.
Don’t let this radical design freak you out — creating a tie-dye cake (inside and out!) is way easier than it looks. If you’re newer to covering cakes with fondant, this is the perfect time to try it out. All that crazy color will definitely mask any bumps or bubbles.
Eating healthier doesn't have to be a bore. By making simple substitutions in your baking recipes, you can bump up the nutrition and lower the cholesterol and fat content without sacrificing any flavor at all. This is what they call "having your cake and eating it too," right?