Croissants are surprisingly easy to make and create a deliciously irresistible, buttery flaky pastry. Check it out!
This Pumpkin Swiss Roll is made from a soft sponge cake and is filled with the spices and flavors of fall.
These shortbread caramel bars are filled with a soft shortbread, a creamy caramel, and covered with milk chocolate.
Peanut Butter Cups require a little bit of finesse work but with the right molds and patience, they make an amazing, chocolatey and peanut butter treat!
This ended up being a six-level entremet which feels a little insane. But hey! I wanted to go out on a high note.
This week’s challenge is one that I have been absolutely dreading… The technical for the finale is icing twelve ginger biscuits (or cookies).
The signature challenge for the Final is 3 Bread Loaves. This post will be for the simple rye soda bread. Check it out!
The signature challenge for the Final is 3 Bread Loaves. This post will be for the braided spelt loaf! Check it out!
The signature challenge for the Final is 3 Bread Loaves. This post will be for the simply shaped, roasted garlic and herb bread.
This is my recipe for a meringue sculpture. I decided to make the sculpture into a shape between a flower and an exploding firework.
For this showstopper challenge, I tried to recreate Kate’s showstopping rainbow meringue from the show! Check it out!
I decided to stay on the technical for week nine because I wasn’t completely happy with how the cakes turned out from last week.