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The Baking Society

We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.

Blog / February, 2014


  • In defense of smaller Bundts: Dark Chocolate Bundt with Peanut Butter Glaze

    February 27, 2014 / By Matt

    Let me be blunt. I like big Bundts. A lot. I make (and eat) them frequently. And, as mentioned many times before, I have a pretty vast collection of 10 and 12-cup Bundt pans representing many eras and many forms (yes, “collection” is a nice way of saying “I have a hoarding problem”). Chances are…
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  • The Dept. of Baked Weddings is now pinning and we need Your Help

    February 19, 2014 / By Matt

    I suppose it goes without saying, that if you are getting married, you should probably get a Baked Wedding Cake. Baked Wedding Cakes are great, because a) they are beautiful b) they taste great and c) we can turn your favorite flavor Baked Cake into a Baked Wedding Cake. (Oh, and we promise to make…
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  • How To Make Welsh Rarebit (and Why You Should)

    February 4, 2014 / By Matt

    Toast is having a moment. It is at once being celebrated, and…oddly…heavily debated. If you are interested in reading more about the toast hubbub happening in San Francisco, you should read this and this now. Truth be told, I am kind of surprised and saddened (and outraged) that toast is being made a scapegoat –…
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About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.

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