Baking School In-Depth: Île Flottante
The origin of this beloved French dessert can be traced back to 1651, when François-Pierre de la Varenne, the father of classic French cuisine,...
Baking School In-Depth: Petit Fours
During the 19th century in France, bakers discovered they could utilize the residual warmth of their stone ovens after extinguishing the initial intense heat....
Baking School In-Depth: Swiss Cake Rolls
Swiss rolls, the beloved American snack, have a rich origin based in Europe. In 1964, the founder of Little Debbie, O.D. McKee, embarked on...
Baking School In-Depth: Swedish Buns
Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available...
Baking School In-Depth: Linzer Torte
The Austrian Linzer torte is a traditional holiday dessert featuring two layers of tender
hazelnut- and almond-enhanced dough—one layer serving as the torte’s base and...
Baking School In-Depth: Hungarian Coffee Cake
The origin of Hungarian coffee cake is a true masterpiece called aranygaluska, which translates as “golden dumpling.” The recipe can be traced back to...
Baking School In-Depth: Pan de Muerto
Every year in Mexico during Día de los Muertos or Day of the Dead, the country enlivens with vivid color and festive flourish as...
Baking School In-Depth: Kyiv Cake
Kyiv (alternatively spelled Kiev, and pronounced “keev”) Cake, or Kyivski tort, is a true Ukrainian classic, originating from its capital, Kyiv. This masterpiece is...
Baking School In-Depth: Bublanina
Bublanina, a Czech sponge cake, which has a similar texture to coffee cake and is reminiscent of a French clafoutis, is pleasing to the...
Baking School In-Depth: Black Forest Cake
Beneath the creamy Whipped Frosting of this Black Forest Cake are two layers of tender chocolate sponge soaked in a simple...