You know, I would totally eat a waffogato.
Important skill: how to make doughnuts using biscuits from a tube.
Devil's food cake: an exploration.
Remember when I had the experience of doing an early morning bake at a commercial bakery?
Well, the friend I did that with has a pie company in Providence now! Check 'em out.
Win something: there's a giveaway every friday on the CakeSpy facebook page!
Do you know the different types of kitchen whisks?
I'm rather curious about these pomegranate jellies.
Making your own chocolate morsels. I want to do this with flavored candy melts!
Glow in the dark buttercream. Fun and amazing!
How to make a chocolate bubble bath. There you go, someone made a tutorial. Thanks, internet.
I was just given a banneton, which led to the question "what is a banneton?". here's how I plan on using it.
Book of the week: An oldie but goodie, Baked: New Frontiers in Baking. Released in the early days of the CakeSpy blog, this has become a trusted volume in my kitchen, with fantastically amazing and delicious recipes for brownies, cookies, and many more American classics which are front and center at Matt and Renato's Brooklyn location of BAKED (also a stop on my first book tour!). If you don't already have this book, buy it. If you do have it, buy it for someone you love.