Components

Subcategories:

Swiss Meringue Buttercream
December 6, 2018

Italian Meringue Buttercream
November 6, 2018

How to Make Chocolate Mousse
August 22, 2018

How to Make Meringue
August 21, 2018

Oreo Pie Crust
August 19, 2018

Simple Syrup for Cakes, Coffee, and Cocktails
August 4, 2018

Basic Fruit Glaze
July 16, 2018

How to Make Homemade Ice Cream {VIDEO}
June 19, 2018

Orange Glaze for Cookies, Cakes, and Scones
May 7, 2018

Whipped Chocolate Ganache Frosting
April 18, 2018

Chocolate Ganache 101: Technique, Ratios, Uses
April 15, 2018

Simple Chocolate Glaze
April 2, 2018

How to Melt Chocolate in the Microwave
March 31, 2018

Homemade Clotted Cream (Faux Clotted Cream)
March 27, 2018

Basic Powdered Sugar Glaze
March 26, 2018

What is Pearl Sugar and How to Substitute
March 20, 2018

Cinnamon Sugar Ratios for Baking
March 19, 2018

How to Toast Coconut Flakes for Baking
March 14, 2018

How to Make Pastry Cream
March 13, 2018

Basic Whipped Cream Recipe
March 12, 2018

Lemon Glaze for Cookies, Scones, and Cakes
March 7, 2018

Classic Lemon Curd
February 27, 2018

Shortbread Crust, Sable Breton
February 26, 2018

Basic Choux Pastry (Pate a Choux)
February 12, 2018

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Hello There!Welcome to Baker Bettie!

Kristin "Baker Bettie" Hoffman is a trained chef, baking science expert, and the baking instructor here at BakerBettie.com. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen.

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