King Arthur Baking

Telling people you’re making your own wedding cake elicits responses that range from “Are you insane?” to “How are you actually going to pull that off?” It’s true, it’s not for the weak, but it’s a unique challenge some bakers (including me!) are willing to take on.   The post How to make your own wedding cake : With advice from bakers who lived to tell the tale.  appeared first on the King Arthur Blog.

Not everyone loves cake. And for those people (many of whom are in my own family), a traditional layered birthday cake simply won’t do for their special day. Whether you’re celebrating an avowed cake hater or simply want to change things up at parties this year, we have lots of birthday desserts that aren’t cake, including ice cream, blondies, baked Alaska, and even a giant cinnamon roll. The post 12 birthday desserts that aren't cake : Because sometimes you want to deviate from birthday tradit

If you’ve ever dumped a whole bottle of food coloring into a batch of frosting only to be left with a pale pastel hue instead of the deep, vibrant colors you were going for, you know that making bright frosting can be a challenge. That’s particularly true when it comes to natural food colorings, which are typically not as saturated.   The post The simple, one-tool trick to make bright frosting : Putting a popular method to the test.  appeared first on the King Arthur Blog.

If you’re looking for a new recipe to try this month, we’ve got you covered. Already got your hands on some rhubarb? Add it to chewy bars alongside a handful of white chocolate. Need a fun bread project? We’ve got chocolatey glass bread and authentic New York-style pizza. Eager for strawberry shortcake? We have an easy version that gets a shortcut from a handy flour. Let’s get baking! The post The 12 best recipes to bake in May: Ruby-red rhubarb bars, chewy banana bread blondies, blueberry-spec

Scrolling on Instagram, we’ve noticed an uptick in bakery-style cookies ... only they’re coming out of home ovens, not pastry cases. What makes a bakery-style cookie? They’re jumbo in size (often filling an entire pastry sleeve!) and have thick, gooey centers to boot. Here are our tips for nailing this style at home.  The post How to make thick, puffy bakery-style cookies : Our top tips for making these at home. appeared first on the King Arthur Blog.

While sourdough starter might conjure images of crusty artisan loaves, that only scratches the surface of naturally leavened breads. Don’t stop at boules and baguettes; you can use your starter to make fluffy milk bread, chewy naan, airy doughnuts, and much more — check out our full lineup of recipes that take sourdough to unexpected places. The post 12 unexpected sourdough bread recipes that aren't crusty loaves: From sourdough flatbread to sourdough milk bread — and even sourdough babka. appe

For all their simplicity, macarons can be difficult to make at home. Their light-as-air texture, crisp outer shell, and signature foot rely on good technique. In short, it comes down to how you mix the macaron batter.  The post The secret to mixing macarons: Macaronage is key. appeared first on the King Arthur Blog.

Does anybody actually need this?  That’s the question my colleagues and I ask ourselves whenever we embark on a new cookbook. We know we can make the book. But to make sure it’s the right book, we first interrogate why anybody would want it. When it came to our new pizza book, the question was easy to answer.   The post The world needed a pizza book. So we wrote one. : Introducing our newest cookbook, The Book of Pizza. appeared first on the King Arthur Blog.

The country of France has provided the baking canon with no shortage of classics. But outside of croissants, éclairs, madeleines, and macarons, there’s still one classic recipe that flies under the radar. The post The glossy, golden frosting you probably haven't made yet: Courtesy of the French. appeared first on the King Arthur Blog.

In every episode of our podcast Things Bakers Know, we answer baking questions from our listeners. In our recent episode all about focaccia, one caller asked a very important question: How do I get a more open crumb in my focaccia? Below is an edited excerpt from hosts David Tamarkin and Jessica Battilana. The post How can I get a more bubbly, open crumb in my focaccia?: Two key focaccia tips from our recent podcast episode. appeared first on the King Arthur Blog.

From biscuits to pie crusts, flaky layers are a goal every baker strives for. And countless tips abound to achieve success, including using ice cold water, folding your dough, and choosing the right butter. The one that pastry chefs and cookbook authors swear by, though? Grating your butter with a box grater. The post For the flakiest biscuits (and more!), grate your butter: Break out the cheese grater. appeared first on the King Arthur Blog.

This month, we’re all about fun, whimsical bakes, from bright green brownies to carrot cake pancakes to a sunny lemon-filled bread. With spring fruit on the horizon, outdoor gatherings starting up, and holidays like Easter and Passover on the calendar, it’s a great time to hit the kitchen — here are 14 exciting spring recipes to make when you do. The post The 14 best recipes to bake in April: Celebrate spring with these fun and festive bakes. appeared first on the King Arthur Blog.

You bought a bag of self-rising flour to make biscuits. But after making them, you still have most of that bag left — now what? The good news: You can easily substitute self-rising for all-purpose flour in many of your favorite recipes. And the opposite! The post How to substitute self-rising flour for all-purpose flour (and vice versa!): A guide to baking with self-rising flour. appeared first on the King Arthur Blog.

These desserts, made without leaveners or grains like wheat, spelt, barley, rye, or oats, make the perfect addition to your Seder table, and many of them can be customized to fit various dietary restrictions, depending on how you celebrate the holiday. (Check the Baker's Tips at the bottom of the recipe pages for more info.) We've got dense and decadent flourless chocolate cake, chewy coconut macaroons, and even popovers made with matzo meal. You can pick and choose which recipes fit your meal a

I travel to King Arthur headquarters in Vermont about four times a year, and there’s one baking product I bring back from our store every time. It’s not our high-quality vanilla or  The post The one unassuming product bakers are obsessed with: We literally can’t live without it. appeared first on the King Arthur Blog.

An Easter bunny cake might be the best way to celebrate Easter — it’s a dessert so cute, yet so simple to make. Just look at those adorable ears, that sweet bowtie. And if you’re thinking something this whimsical might be too hard to recreate, think again. All you need are two cake layers, a knife, and some frosting. It’s the perfect dessert for kids and adults alike, and an instant conversation-starter at any Easter brunch. The post How to make an adorable Easter bunny cake: It's easier than i

When it comes to Easter recipes, you have options. You can go for a traditional bread, a classic carrot cake, a lemony pie, or an unexpected dessert mashup. We have all of these recipes and plenty more — including hot cross buns, because no Easter recipe roundup is complete without them.  The post 14 Easter recipes for a spring celebration : From carrot cake to hot cross buns, and much more. appeared first on the King Arthur Blog.

A warm slice of toast with a swipe of butter is one of life’s simplest pleasures. The post I stopped buying cultured butter — now I make my own : It's easy, affordable, and of course, delicious. appeared first on the King Arthur Blog.

Home cafés are taking over kitchens across the country. As part of this trend, people transform their living room into a café featuring coffee, tea, and snacks, creating a cozy atmosphere where friends can gather and linger — and enjoy good food and drinks while they’re at it. The post 13 home café bakes for the coziest hosting: Giant chocolate croissants, tea-inspired scones, ultra-fluffy cinnamon rolls, and much more. appeared first on the King Arthur Blog.

Sourdough starter only has two ingredients: flour and water. But while water is self-explanatory, you have more options when it comes to your choice of flour. So what’s the best flour for sourdough starter? The post Best flour for sourdough starter: How to choose: How do different flours affect your sourdough starter? appeared first on the King Arthur Blog.