bake - July/August 2021 - 49

Discover the nuances
of textures.
When she gets an idea
about a bake, she does " a
lot " of research. She starts
with general base recipes
for most things that she
uses already, so they're easy
to adapt into different flavors.
But she is always looking to see if something has
already been done and how can she make it better.
She has also learned how ingredients affect
bakes, so that she can get the perfect texture or
change a flavor without compromising the texture.
In her new book, with the help of Baran's expert
insight, readers learn how to make popular options
like buttercream, meringue, cream cheese frosting
and ganache using her go-to base frosting recipes
and foolproof tips and tricks. They also learn
which option makes the perfect addition to each
dessert and occasion in her Frosting 101 section,
which breaks down the different flavors, textures,
and characteristics of each topping and what it
pairs best with.
" I'm not sure I have a favorite single ingredient
to work with, " Baran admits, " but I do love creating
desserts that involve homemade salted caramel
sauce. It tastes amazing on just about anything you
put it on and elevates all kinds of desserts. "
NEW HORIZONS
Over the years Baran has noticed that many
people, including herself, are picky with frosting.
Frosting needs to be not too sweet, not too buttery,
perfectly light and fluffy, and full of flavor.
" I think it sounds easier than it actually is
because, generally, frosting is not very forgiving, "
she admits. " Frosting can easily break, ruining its
beautiful silky texture so it's hard for people to
customize their own recipes. My goal for Frosted is
to make the world aware of all the different types
of frosting and how to customize them so everyone
finds their perfect balance when icing their cakes. "
Bakery professionals can learn from her experiences
and wisdom by starting with a good foundation
and understanding of the basics and the
science of baking, which will give you much more
creative freedom.
" I'd love to walk into a bakery one day and see
different options, for frosting especially, because so
THE BIRTHDAY ISSUE
2021
49
" There should be a mix of soft, crunchy, chewy, pillowy,
and crisp to create interest. Flavors should also go
together to make a symphony in the mouth. "
Molly Wilkinson, baker and author of French Pastry Made Simple
FROSTED

bake - July/August 2021

Table of Contents for the Digital Edition of bake - July/August 2021

bake - July/August 2021 - Intro
bake - July/August 2021 - 1
bake - July/August 2021 - 2
bake - July/August 2021 - 3
bake - July/August 2021 - 4
bake - July/August 2021 - 5
bake - July/August 2021 - 6
bake - July/August 2021 - 7
bake - July/August 2021 - 8
bake - July/August 2021 - 9
bake - July/August 2021 - 10
bake - July/August 2021 - 11
bake - July/August 2021 - 12
bake - July/August 2021 - 13
bake - July/August 2021 - 14
bake - July/August 2021 - 15
bake - July/August 2021 - 16
bake - July/August 2021 - 17
bake - July/August 2021 - 18
bake - July/August 2021 - 19
bake - July/August 2021 - 20
bake - July/August 2021 - 21
bake - July/August 2021 - 22
bake - July/August 2021 - 23
bake - July/August 2021 - 24
bake - July/August 2021 - 25
bake - July/August 2021 - 26
bake - July/August 2021 - 27
bake - July/August 2021 - 28
bake - July/August 2021 - 29
bake - July/August 2021 - 30
bake - July/August 2021 - 31
bake - July/August 2021 - 32
bake - July/August 2021 - 33
bake - July/August 2021 - 34
bake - July/August 2021 - 35
bake - July/August 2021 - 36
bake - July/August 2021 - 37
bake - July/August 2021 - 38
bake - July/August 2021 - 39
bake - July/August 2021 - 40
bake - July/August 2021 - 41
bake - July/August 2021 - 42
bake - July/August 2021 - 43
bake - July/August 2021 - 44
bake - July/August 2021 - 45
bake - July/August 2021 - 46
bake - July/August 2021 - 47
bake - July/August 2021 - 48
bake - July/August 2021 - 49
bake - July/August 2021 - 50
bake - July/August 2021 - 51
bake - July/August 2021 - 52
bake - July/August 2021 - 53
bake - July/August 2021 - 54
bake - July/August 2021 - 55
bake - July/August 2021 - 56
bake - July/August 2021 - 57
bake - July/August 2021 - 58
bake - July/August 2021 - 59
bake - July/August 2021 - 60
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com