Components

Subcategories:

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
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

Classic Lemon Curd
February 27, 2018

Shortbread Crust, Sable Breton
February 26, 2018

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

Hot Fudge Sauce
February 6, 2018

Basic Graham Cracker Crust
January 29, 2018

Small Batch Refrigerator Jam
January 23, 2018

Classic Streusel Topping
January 16, 2018

Quick & Simple Pizza Dough
January 2, 2018

How to Make Caramel Sauce {with Video!}
October 27, 2017

How to Make Pie Crust – The Complete Guide
October 5, 2017

Simply the Best Buttercream Frosting
September 21, 2017

Quick Puff Pastry | The Step-by-Step Process
August 3, 2017

How to Make Swiss Meringue
January 14, 2015

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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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