Bake from Scratch

Editors Letter

NE-LAYER CAKES ARE MY SECRET WEAPON IN THE KITCHEN. It’s a humble formula, but these cakes offer instant elegance for when I’m short on

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Bake from Scratch1 min letti
Bake From Scratch
EDITOR-IN-CHIEF Brian Hart Hoffman MANAGING EDITOR Kyle Grace Mills BAKING AND PASTRY EDITOR Tricia Manzanero ASSISTANT EDITOR Sandi Shriver EDITORIAL ASSISTANTS Alex Kolar, Hannah Pellicer SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundber
Bake from Scratch1 min lettiRegional & Ethnic
Editors Letter
MY LOVE FOR FRANCE—THE PASTRIES, THE BREADS, THE CULTURE—GOES BACK ALMOST AS FAR AS MY LOVE FOR BAKING. The Bake from Scratch team has been to France many times over, constantly mining the land of pâtisserie, gâteaux, and boulangerie for sweet inspir
Bake from Scratch20 min lettiCookbooks, Food, & Wine
Gâteaux
Makes 6 to 8 servings Years ago, when this recipe was first made, the cherry pits were left in the dish, giving it an almond-like flavor when baked. For our take, we replaced the pits with almond extract. 1½ cups (360 grams) heavy whipping cream½ cup