Creativity at Play

Becoming an experienced baker myself over the course of two years I have learned a lot about baking and what it can teach any curious soul willing to try it out. Many of these lessons I've already written on in past posts but have decided to combine all those lessons in this one post to make it an easy one stop read through for any reassurances or tips fellow bakers may be interested in hearing or knowing about. From one baker to another- this is for you: The Rules of Bake Club: 1. Do it for yourself because it is something you enjoy and want to share (not for other's approval): This could probably be considered a common lesson in many of my recipes but especially those that I've tried out for the first time on family and most recently. I've always enjoyed the process of baking- it's very therapeutic to simply follow along and come out with something delicious after trying a new recipe but somethings it can be hard not to look for that confirmation/approval fr...

This is a continuation of Part 1: The Top Ten Things Every Beginner Baker Should Know , and the final five tips of that list. Seeing how the last list got a little long, I decided to break it into two parts so it's easier to read and hopefully follow. Also these tips may be more practical and simpler when it comes to the actual application of baking: Final Rules of Bake Club: 6. Sometimes recipes won't specific what the temperature the butter should be at when incorporating into recipes . Most will though- i.e. let butter softened at room temperature or melt butter in microwave. If it doesn't though and the recipe calls for butter in frosting the general understanding is that it's easier to mix in with the other ingredients if it is at room temperature soft before adding in other ingredients and mixing. 7. I f the recipe specifics both systems of measurement (i.e. grams and teaspoons) chose one and stick with it for all ingredients because the conversions may not ...

Introducing Dabbing and Creating Clouds Well as intended I finally got the chance to learn a new technique for the month of learning pastels. This time it was experimenting making clouds and applying a dabbling technique to make them look light and fluffy (that same interesting term used in baking, now appears a part of clouds I wonder which came first...). Having it be a while since I first took a lesson in between experimenting on my own and learning techniques I was nervous about returning but decided that since growing as a pastel artist means being open to improving and taking on techniques it was time to learn more on how to expand on my own style. Feeling more comfortable using them on my own and less intimidated by the pastels it made sense to transition into another technique. My pastel hands were ready to take on another experience.  Morning sun, created March 22/2017, first attempt using dabbing effect to create clouds. An intimidating second-err-third step, ...

Exploration into Making and Baking Tarts: Recipe from The Messy Baker cookbook/baking book, pg. 138, look under the Sloppy Section of the book While I did it. Finally I began my foray from cakes and cookies to pastry making starting with tarts. Although for my first recipe -Raspberry Butter tarts- I went with store bought pastry shells being shore on time, and a little intimidated on the process. Next time though I'll try it out. Anyways, they were delicious and the recipe was surprisingly easy to follow.  I've already decided it's one I would make again! (More on my thoughts, and review of this in another post) There is however an important lesson I'll share out of this experience and that is in baking patience is a key ingredient/step to follow. No matter how delicious they are smelling or impatient we may be if you want successful tarts or anything else it's best to wait . Now this has never been my strong suit with anything- waiting for Christmas, f...