Q: If your name is Kristin, why is your blog called Baker Bettie?
A: When I first started this blog it went through several name changes. I just couldn’t find one that I liked or created the feeling I was going for. I wanted something catchy that created a sort of vintage pinup feel. Baker Bettie just came to me one day and I was sure bakerbettie.com probably already existed. But it didn’t! So I snatched it up and it rest is history.
Q: What kind of camera do you use?
A: My husband bought me a Canon Rebel T2i for Christmas in 2011 and I have been teaching myself about photography ever since. I almost always use a 50mm f/1.8 lens. I am still a beginner and have a lot to learn about the camera and photography, but I have been having a blast learning!
Q: Are you vegan? Gluten-free? Paleo?
A: No. I am none of these things. I have a passion for baking. I have a passion for becoming a GREAT baker. And I think this means knowing how to bake with all kinds of ingredients and for all kinds of dietary needs. A lot of recipes I post here are vegan, gluten-free, and/or grain free. But I also do a lot of traditional baking.
Q: What can I substitute to make this recipe vegan/non-vegan, gluten-free/non-gluten-free?
A: I am fascinated with the science of baking and like to think I know quite a bit about what might work for substitutions. So just ask me if you have a question about substitution to make it work for your needs. That being said, I most likely have not made the recipe with the substitution you are needing. It is possible that the substitution will not work for the recipe.
Q: Can I post your recipes on my site?
A: Yes. As long as you are clear about where they came from and link back to me. If you do not edit anything about the recipe please do not copy it word for word onto your site. Link back to my page where the recipe can be found. All of my recipes, unless otherwise stated, are created by me. I have worked really hard on developing them and have some plans to use them down the road. There is no need to ask me if you want to link to a recipe. Go ahead!
Q: Can I post your pictures on my site?
A: Again, yes. As long as you are linking back to me and are clear about where the picture came from. Please do not post my pictures on your site as if they are your own. If in doubt, just email me and ask! I won’t bite. email@example.com
Q: How can I contact you?
A: I try to answer every comment left on my site that has a question. I have recently been getting a lot more traffic and it is possible that some comments slip by me. If you have a question regarding a recipe you can email me at firstname.lastname@example.org. I will respond to emails within 48hours but almost always sooner.
Q: You use cake flour in one of your recipes. Can I use all-purpose flour instead?
A: One of the things that I love about baking is that it is a science. You will notice that I use various different kinds of flours in my recipes depending on what texture I am looking for. Substitutions are fine and you can read the Baking 101 section to learn how to substitute flours properly. Just know, that the texture will not be the same when substituting flours.
Q: How are you not 500lbs with all of the things you bake?
A: My passion is creating in the kitchen and not necessarily the eating part. Don’t get me wrong, I do taste and eat the sweets in moderation. BUT, luckily I have a lot of co-workers and I pass most of it off on them!
I will add more answers to questions as they come up!