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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 / cake


  • The Fantastic Marble Cake That Was Supposed to Be A Pretzel

    April 11, 2017 / By Matt

    Honestly, this post was supposed to be about a pretzel. It was going to be a breathless retelling of my adventures in making the absolutely gorgeous Brezeln (aka Soft Pretzels) featured in Classic German Baking by Luisa Weiss. There were going to be many photos of twisting and dipping and baking (a little random, rustic…
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  • All About Black Cocoa Powder

    November 29, 2016 / By Matt

    I have always been a fan of black cocoa powder, and I am glad to see that it is finally finding a stable home in America’s baking cupboard (often, alongside more traditional cocoa powders). And, since my original Black Cocoa Powder Cake post has been our most popular blog post year after year, I thought…
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  • Looking Forward: Fall 2016 Cookbooks Recommendations

    September 13, 2016 / By Matt

    above image from Better Baking by Genevieve Ko I am desperately trying to “Marie Kondo” my life right now, because I don’t really have a choice. My apartment is tiny by national standards and average by New York City standards and I am running out of room. Precious square feet are being eaten alive by big,…
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  • Current Obsession: Gjelina’s Kabocha, Olive Oil and Bittersweet Chocolate Cake

    March 30, 2016 / By Matt

    I have been in New York City for a very long time. Very long. And it will always be, in some sense, my home. But, because I am human and because New York is trying and filthy and expensive and aggravating in ways that only New York City can be, I slip into Didion daydreams….
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  • We Got Class

    January 19, 2016 / By Matt

    We are finally – FINALLY – launching our hands-on baking and decorating classes at Baked (Tribeca location)! And we want you to come join us. Our first class (Feb 10th), Beauty Tips from Baked, is a decorating class. Among the many thinks you will learn: how to make a silky buttercream, how to fill and…
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  • Caramel Apple Cake and the Pumpkin Show of Ripley County

    October 28, 2015 / By Brett Braley

    I lost a tooth at a fair once. It was the Ripley County Pumpkin Show. I spit it in the dirt and someone kicked it under a game booth. I never got my Tooth Fairy money for it and blood ran down my chin that night. Midwesterners pray to a different set of harvest gods,…
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  • New England Corn Cake from the Midwest

    September 22, 2015 / By Brett Braley

    [I am thrilled to introduce you to one of our new guest bloggers, Brett Braley. Brett can be found over at his own blog, Fig + Bleu – and OMG see his duck fat caramels post, baking up a storm with a poetic sensibility. In his series for Baking Society, Brett will be exploring the soul of…
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  • Upcoming Baked Events for May / June 2015

    May 22, 2015 / By Matt

    There has never been a better time to get Baked. New items, new store, and a slew of upcoming events. Hope you can make it to one of the following: BRIDES and BUBBLES when: May 28th at 6:30PM where: Baked Tribeca what: Newly engaged? About to get married? YOU NEED CAKE! Join us for an evening of…
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  • Building Baked Tribeca

    February 4, 2015 / By Matt

    Last year was a doozy. We launched a new book. Opened a new store. And, in general, bit off a lot. I have these momentary daydreams of embarking on some yoga/juice cleanse/beach inspired sabbatical. I want to luxuriate in a thick robe and drink tea out of a precious porcelain cup while reading some literature. But that…
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  • The Winners: Dolly Parton’s Birthday Cake!

    December 4, 2014 / By Matt

    We are so entirely pleased to announce the winners of the #BakedForDolly contest. As mentioned, this is our first (and favorite) Baked contest. We just asked YOU to make a cake for Dolly for her birthday (and photograph and hashtag it) – similar to what we did in our latest book, Baked Occasions. …and we were blown…
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  • Chocolate Cheesecake and Dessert-apoolza

    November 25, 2014 / By Matt

    Yup, our new store is open. You should come. It is awesome, but it has been a whole lot of insanity. And now Thanksgiving is nipping at the heels…and well, I am too old for this excitement and madness. I promise to spill more words about the buildout and opening shortly, but right now I…
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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…
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  • Baked to the Rescue: A Very Vanilla Celebration Cake

    October 8, 2014 / By johannah

      In my family we have a time-honored tradition: there has to be cake. However, when you make cake a part of your daily life, this ups the ante when there’s actually something to celebrate. No regular old cake will do. There must be layers. Frosting is mandatory, as is tasteful decoration. Of course, it…
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  • Best Contest Ever : Bake a Cake for Dolly

    October 1, 2014 / By Matt

    I am going to get right to the point here. This contest, our #BakedForDolly contest, is quite simply the best contest. Ever. At least in our humble opinion. It is the ultimate combination of two of our favorite things: Cake and Dolly Parton. And all of you amazing bakers should enter, because there is a chance…
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  • The Stripper Pole reimagined – for Cakes

    September 10, 2014 / By Matt

    We (myself/Renato) have many, many things we would like to tell you about our new bakery-in-progress, Baked Tribeca. First, it is nearly open (we are being purposely vague here with an exact date, because…well, because construction is a special kind of hell and we originally thought we would be open in July). Suffice it to…
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  • Baked Occasions is Coming

    May 28, 2014 / By Matt

    It is with great pleasure that we (Renato/me) finally (FINALLY!!!) get to announce our newest cookbook, Baked Occasions: Desserts for Leisure Activities, Holidays and Informal Celebrations. And c’mon – don’t you love the glorious cover! The book arrives on October 7th, but you can preorder this baby now if you like. We promise you will LOVE it! Pre-Order…
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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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  • 2nd Resolution: More Whole Grain Flours/Banana Choc Chip Cake

    January 14, 2014 / By Matt

    My second New Year’s Resolution is almost as simple as my first: incorporate more whole grain flours into my baking repertoire.  For years, I have used Kim Boyce’s Good to the Grain as my whole grain baking guidepost. I fell hopelessly in love with Kim’s recipe for spelt olive oil cake as well as her…
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  • Editing and Eating: Brown Sugar Chocolate Chip Cake with Chocolate Ganache

    December 3, 2013 / By Matt

    I hope everyone had a fantastic Thanksgiving/Black Friday/Cyber Monday. Hope you got to unplug (seems impossible these days) and enjoy friends and family and hokey holiday television specials. I had every intention of doing “nothing”, but unfortunately our book writing schedule (which is not coming out until Fall 2014) got in the way. I ended…
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  • A Danish Christmas Tradition and A Recipe for Stout Cake

    November 22, 2013 / By johannah

    In Denmark, the holiday season officially starts on the first Friday of November, when the annual Christmas beers are released. Christmas beer – julebryg in Danish – is a Scandinavian tradition that dates back to the Vikings. J-dag, as the release day is called here, not so much. It was launched in 1990 by Tuborg…
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  • Report from Italy: Pear and Chestnut Cake Recipe

    November 14, 2013 / By johannah

    After declaring an undying love for chestnuts in my last post, I couldn’t get the little nuggets of pure joy off my mind. During a trip to Italy last fall, I picked up a flyer for a chestnut festival in the small Piedmontese town of Cuneo. I had kept the flyer, thinking I might like…
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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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