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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.

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Baked Monday Update: Tribeca, Recipes, Dolly, & How to Ice a Cake

October 20, 2014 / By Matt

Happy Monday! Let’s catch up…

First, if you happen to live “up north”, you are experiencing your first blush of truly chilly temps for the season. This is a good thing. This is baking weather. So turn on your oven. Buy our new book. And start baking. By the by, if you don’t have our book yet, a few recipes from Baked Occasions are popping up online so you can check them out now:

-David Lebovitz ventured into candy cane territory already by making our fave new ice cream: Peppermint Stick Ice Cream with Hot Fudge Sauce

-The folks at Williams-Sonoma interviewed us and blogged one of our Halloween recipes: Milk Chocolate Malted Brownies with Chocolate Ganache

bakedneonb

Secondly, a quick Tribeca update: our wonderful, lovely, gorgeous, big Tribeca store is nearly open. We should be ready for you this month (assuming the stress doesn’t send us to the loony bin first). Stay tuned. A full update is in the works.

BakedOccasionsDollywood

Most importantly: Dollywood. YOU STILL HAVE TIME TO ENTER OUR DOLLY PARTON CAKE CONTEST. Do it now. Details here.

And, finally, because you asked for it….How To Ice A Cake in a Few Easy Steps (with vid):

This is a very rough “how-to” video series courtesy of the new Hyperlapse app. The vids are the result of a quick Baked kitchen test-drive (hence the mash-up of Instagram/YouTube). Regardless, I think they are somewhat informative and hope you enjoy. Also, many thanks to Katie for her killer skills.

Step One: The Crumb Coat

Step Two: The Final Coat

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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