Description
Spring is here and so is our newest issue of Bake from Scratch. Covering all things cake, from baking basics, easy stir-together recipes, and fun Bundts to creating an elegant tiered wedding cake and detailed piping guides, this issue will leave you rushing to your kitchen to bake the day away. Discover the eight varieties of buttercream, as well as the distinctions among icing, frosting, and buttercream in From the Pantry and then dive deep into our Black Velvet Cake, Strawberry-Almond Custard Cake, Gold Standard Coffee Cake, Carrot Loaf Cake, and so much more. Whether you want to take your cake-baking up a level or two or simply savor seasonal flavors, this issue is all you need to kick off springtime baking.
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