In case you missed it, I was on Wendy Williams making vegan desserts from my book Let Them Eat Cake.
For the recipes, click HERE.
And ERMAHGERD! The first class at SUGAR GLIDER KITCHEN launches exactly one week from today! If you're in the Hartford, Vermont area and want to learn how to make PERFECT PIE (and who doesn't?), sign up now.
I spent another great morning sharing some of my favorite Valentine's Day treats on the Today Show. It never gets old. This time, we made surprise inside cookies and some insanely decadent yet simple truffles.
You can watch the segment here and enjoy the recipes by following THIS link for the cookies and THIS link for the truffles.
It's been a wee bit quiet here on this site. For that I apologize. But I've been baking up something fabulous. I've been converting my commercial baking space in Vermont into a classroom. I have loved teaching at King Arthur Flour enormously (I'll continue teaching my classes there and at other venues across the country) but I don't get to do it as often as students, or I, would like. Enter: Sugar Glider Kitchen. Go check it out to see what the experience is all about.
I'm offering s
Happy December! Just wanted to update you on my teaching schedule. I'll be at Stonewall Kitchens in Maine, January 6th and 7th. Learn Quick Puff and Choux! Click this LINK to go to the Stonewall site to register.
And here's a little project I worked on for my favorite little boy.
Pic by Raymond Prado
Pic by Raymond Prado
Pics by Raymond Prado
Hello sweet people. I hope you're doing well. We've already had some snow at Freegrace and we are so ready to hunker down and get cuddly. But sometimes I have to travel outside of my beloved Vermont and there's no better reason than to play with my friends at the Today Show. Even better? Getting to conspire on some cake shenanigans with Duff Goldman. We put together a pie cake that we could live with and actually enjoy (because so many of the other versions are abominations).
If you missed
If you haven't pick up a copy of this month's Better Homes and Gardens, RUN don't walk and get one to see all the Harvest/ Oktoberfest fun from Freegrace.
I share everything from my Bavarian soft pretzel recipe to drunken chicken to Helga's potato salad. And to finish it all off? Plum tart.
To get a taste, watch the video for an inside look at the feature (and get a glimpse of our maples in full fall colors. Such showoffs).
We had a special guest join our Sunday session today, Tate of the famous Tate Pie (as seen in my book Pie It Forward).
To be honest, I switched it up a bit and made chocolate cream pie instead of chocolate mousse pie since she'll be traveling with it back to school on a bus AND a train but delicious nonetheless. And it's still chocolate.
If you miss the live tutorial, here it is along with the ingredient lists.
Join me on my Facebook page, @gesinebp, on Sunday, September 18th at 11am EST for a LIVE encounter with strudel. The dough looks intimidating but it's so damn fun to make and stretch. And there's more than Austrian strudel on the table. You can make baklava, savory meals in a flaky dough pouch and even Lobster Tails!
See you then, Sweet People!
Hello, sweet people! We had a wonderful LIVE croissant part two session and, as promised, I'm including the recipes for the Cronut filling (vanilla pastry cream) and for the Bear Claw/Pain au Raisin almond filling below.
If you missed Croissant LIVE part one, you miss the dough part! Here's a LINK to that video as well as the recipe (the formula, really. The instructions are in the video).
Chocolate croissant! For the dough recipe and instructions for plai
This past Labor Day, I showed you how to make my croissant dough on Facebook Live. Along with the dough, we made plain croissant and a Pain au Chocolat (chocolate croissant).
STRETCH that plain croissant!
But Croissant are SO much more than just the plain and chocolate. You can make Cronuts, bear claws, the Best (and I mean the BEST) cinnamon buns ever and so much more.
Join me September 11th at 11am/est for Gesine's FB LIVE Croissant, Part DEUX
If you joined me live on Facebook today on my page, you participated in some high wire baking! Croissant. LIVE! If you missed it, you can still experience all the thrills and spills while I take you through my croissant technique. As promised, my recipe follows.
For the butter block (beurrage)
550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter
10 grams all purpose flour (King
There's some fun stuff going on over on my Facebook page, Gesine BP. I'm doing live video demos. The videos are then saved on the page so you can view the lesson whenever you like. But what I've found so enjoyable is interacting with everyone live, just as I do in my King Arthur Flour classes.
Now that we've had a few live feeds under our belts, I'll start scheduling them so you can know far in advance when the feeds will happen. If there's a demo you'd like to see live, go to my F
Many of you know from reading my baking memoir, Confections of a Closet Master Baker (aka My Life from Scratch), that my mother's nickname since childhood was eule (owl in German) and that since she passed, I wear the gold owl pendant she wore since I was born. It's no surprise that owls are kinda a big deal with me.
And if you've spent any time visiting my blog but especially my social media sites, you're saying to yourself, "Wait. Aren't you into all birds?" And you'd b
I appreciate an impossibly tall cake. They happen to be in fashion now too. The official term is: Barrel Cake. But I liked tall cakes before they were cool or had a trendy moniker. As a matter of fact, I can't remember when I didn't like tall cakes because it means you get more cake.
It occurred to me that a favorite standard, the Heaven and Hell Cake, could stand for the tall treatment because it only seems right that the distance between the two should be realllllly far apart, hence a ta
If you have a favorite mousse recipe, you can feel free to adapt it to this technique. The following rule applies to ALL mousse cakes made with both the interior surprise AND the glaze: (1) whichever mousse you choose to use as the interior image mousse, it must be frozen solid in order to be handled properly (2) the mousse cake, once finished and ready for glazing, must be FROZEN and the glaze should register between 90-95ºF.
Before we get into the photo montage, let me just state un
Picture from Let Them Eat Cake taken by Tina Rupp
On this wonderful day, National Chocolate Chip Cookie Day, I am posting the very first recipe from my book Let Them Eat Cake. This recipe, like all the others in the book, offers a traditional option, with all the butter bells and whistles, but it also includes a gluten-free option, a vegan option and a healthier option...because EVERYONE should get to eat a chocolate chip cookie on such an auspicious Thursday.
I remember the exact moment I first tried an artichoke. It was in Jennifer Nunes' kitchen in Arlington, VA. We were in the fifth grade. Her mother set down a ramekin with melted butter. I'm half German, I am born to love butter. If this family enjoyed it melted, I could get down with that tradition. I just needed bread. But what Mrs. Nunes set before me wasn't bread, not nearly. Here was an alien flower, its petals topped with delicate spikes. I watched Jennifer pluck a leaf and dip the fleshy e
Devil's Cream with an added layer of strawberry mousse.
When I was a kid, I was obsessed with Oreos. Who am I kidding? I'm still obsessed with Oreos. I went so far as to steal an entire package from my neighbors house and I've not matured enough to say I'd not steal again. I wrote a chapter in my baking memoir, My Life from Scratch, all about my Oreo capers and I finished it with the recipe for Devil's Cream Pie, a favorite in my Montpelier pastry shop.
From "My Life from
I wonder how you feel about eclairs. What do you know about them? For example, right now there's something of a renaissance in Paris when it concerns eclairs. Fauchon's Cristophe Adam started a revolution by creating inventive designs and flavors on the slim, crisp choux bodies. He went on to open his own shop, L'éclair de Génie. You guessed it. It's all about eclairs.
One thing you have to know about baking this wonderful pastry is that they need to be crisp and a lov
I've been piping buttercream roses for the past week. Yes, I had a project but now I can't stop. I won't stop. It's akin to the addictive nature of knitting, when the process hijacks your hands and the next thing you know you've got a kitchen full of scarf (or a field of buttercream roses). "A post! I'll write a post! And Ray can shoot a Cake Magic video! That's how I'll put these roses to use!"
After further thought, I realized perhaps simply piping a rose wasn'
I'm delighted to announce that my new cake decorating video endeavor, Make Cake Magic, has launched! So now, when a cake or tart warrants special moving image treatment, I'll be posting a demo on the new site!
To celebrate, I made a chocolate cake filled with luscious peanut butter mousse. It's festooned with toasted marshmallow frosting. You can see how I made the frosting and how I coated the glorious confection at www.makecakemagic.com along with a host of othe
It snowed today. In case you don't have access to a calendar, you should know that it's almost May. Just before it really got ugly, before the ducks and Mama started running around in a honking frenzy to warn me that the sky was falling, it was raining. Rain mixed with ice shards but still rain. I heard the mail truck pull up to the house and I ran out to save our kind mail woman a trip onto our slippery walkway.
I send you greetings from my little spot of green in Vermont, where making Cake Magic is my great joy and there's no better reason to make a cake than to celebrate our Big Blue Marble.
I also wanted to share a recipe for CHURROS, that crispy fried sweet dough miracle that make me thank goodness I'm alive on this spinning orb. You an get the recipe and watch my churro segment from this week on Today Show. Click HERE to get all
As much as I love going over the top when it comes to baking, shoving dozens of steps into the creation of a solitary dessert, there are days when only simple will do. No mixer, loaf pan kinda simple. Today's that day.
But let's get one thing straight, I didn't skimp on delicious. All the delicious is there in this dump and stir wonder of a supple and moist (ugh) cake. I've not been entirely true to the origins of the French staple upon which this is based, e