Caroline’s Cakes X Bake from Scratch Hummingbird Cake
HUMMINGBIRD CAKE
A dream collaboration with Caroline’s Cakes and Brian Hart Hoffman is here! We’re so excited to introduce this nut-free Hummingbird Cake. This delicate mixture of pineapples, bananas, nutmeg, and cinnamon create a dense, delicious spice cake that’s topped with a subtly sweet cream cheese icing. Order yours and receive this ready-to-eat cake at your door today!
Baking Supplies
LARS OWN® SWEDISH PEARL SUGAR
Swedish pearl sugar is all natural and is used to decorate cinnamon rolls and cookies. Pure white granules of sugar retain their appearance and will not melt under oven temperatures. Recipe included on the back of the resealable pouch.
LARS OWN® BELGIAN PEARL SUGAR
Belgian pearl sugar is used to create caramelized crunchy pockets of sweetness in Belgian Liège sugar waffles. Recipes are included on the back of each resealable pouch.
COPPER CANELÉ MOLDS
While fluted molds add an elegant touch to your canelés, the distinctive texture of the caramelized crust and soft, custardy interior that define canelés is directly influenced by the heat conductivity of copper molds. You’ll find molds made of stainless steel, aluminum, and even sicilone, but purists insist that investing in copper molds is essential for mastering this classic French treat—and we couldn’t agree more.
WILLIAMS SONOMA GOLDTOUCH® PRO NONSTICK JELLY ROLL PAN
”Designed to evenly bake and brown everything from pastries and cookies to vegetables and nuts, Williams Sonoma’s commercial-quality pan is crafted of aluminized steel with a wire-reinforced rim for exceptional durability. It features Goldtouch® Pro nonstick coating—their most advanced nonstick finish—for easy release and quick cleanup.” —Williams Sonoma
WILLIAMS SONOMA GOLDTOUCH® PRO NONSTICK QUARTER SHEET
”Williams Sonoma’s quarter-sheet pans are ideal for baking small batches of cookies or heating up food in the toaster oven. Crafted of aluminized steel, these commercial-quality pans feature Goldtouch® Pro nonstick coating—their most advanced nonstick finish—for easy release and quick cleanup.” —Williams Sonoma
NORDICWARE NATURALS® BIG SHEET PAN
”Make large batches of cookies and bars with this extra large sheet pan. Fits most standard size ovens. 35 percent larger surface than the half sheet! Our commercial-duty Naturals® Bakeware is made of even-heating, rust-proof aluminum and features a galvanized steel encapsulated reinforcement around the rims for added strength. Bakers agree that aluminum bakes and browns best. Whether you’re cooking sweet or savory foods or even sheet pan means, this pan feeds a crowd and allows you to cook more food in less time.” —Nordicware
ATECO ROUND CAKE RING DESSERT MOLD
”Ateco cake ring and dessert molds are ideal for creating beautiful layered sweet or savory dishes; use multiple sizes for tiered or ring shaped confections.” —Amazon
ACETATE ROLL
”Acetate sheets for baking are perfect for decorating mousse, chocolate, pastry and other cakes. Cut the cake collars acetate roll according to your need.” —Amazon
SILICONE MOLDS
”Simply everything in one shape. Harmonious, roundish and enveloping lines designed for this mold that in its seeming simplicity would contain a world, or even better an universe of tastes. Let you surprise by its endless versatility in baked preparations as well as in cold preparations.” —bakedeco.com
LA TOURANGELLE GRAPESEED OIL
”Grapes have seduced humans for centuries with their fabled red and white nectars. But they have another tempting aspect as well. When pressed, tiny grapeseed yields green-colored oil with remarkable properties. La Tourangelle Expeller-Pressed Grapeseed Oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 450°F, making it an ideal healthy cooking partner.” —La Tourangelle
HAZELNUT PASTE
”Famed Italian nut purveyor Mattia Pariani sources Tonda Gentile Trilobata hazelnuts from the Langhe area of Piedmont, Italy. They are then shelled, roasted, ground and refined into a pure unadulterated paste.” —Amazon
Books
BAKE FROM SCRATCH VOLUME 8
We’ve gathered every mouthwatering recipe from our 2023 magazine issues, as well as stunning photography and step-by-step guides, into this comprehensive collection of all things wonderful and sweet (and savory!). This annual collection of more than 300 recipes will inform and inspire you to bake your best-ever breads, cakes, tarts, pastries, and so much more!
BAKE UNTIL GOLDEN BROWN
Straight from the pages of Bake from Scratch – Don’t miss out on being the first to pre-order Britney Breaks Bread’s first cookbook! In her first cookbook, Bake until Golden Brown, Britney shares her favorite sweet and savory bakes from heirloom desserts passed down from her loved ones.
IT’S TIME TO BAKE PASTRIES
Featuring more than 60 foundational recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of pastry to create pâtisserie-style bakes at home.
CRUMBS
With new takes on old-world recipes and time-honored classics, Ben Mims’s newest cookbook is a delicious tour of global flavors. You’ll love exploring its nearly 300 recipes such as Pakistani Cumin Seed Cookies, Welsh Griddled Currant Cookies, and various holiday-themed bakes.
FAST FIX BAKING: 85 RECIPES READY TO ENJOY IN 2 HOURS OR LESS
These fast-fix recipes are straightforward, satisfying, and can be measured, mixed, and baked in two hours or less. Filled with decadent cakes, fluffy breads, buttery pies, flaky tarts, crowd-pleasing cookies, and big-batch bars, let this book be your go-to for quickly conquering cravings, welcoming unexpected guests, and indulging with family and friends, even when time is scarce.
HOLIDAY COOKIES
Over 100 recipes divided into mouth-watering categories. A festive celebration of cut, iced, and sandwiched cookies, this is the ultimate cookbook for the holiday cookie connoisseur. Complete with tried- and-true technique and step-by-step photography, it offers both foolproof recipes and the expert know-how needed to execute a truly stunning cookie plate. Your sweet holiday adventure is a preheat away. Explore the glorious world of holiday baking from your home kitchen.
HOLIDAY COUPETAILS
Pop some bubbly and raise a coupe to your new favorite cocktail book, Holiday Coupetails. This festive collection of cocktail recipes crafted by Brian Hart Hoffman and Brooke Bell includes seasonal flavors served up in the preferred glass of imbibers everywhere: the coupe. This book answers the call of home bartenders who have been asking for more since Brian’s first sold-out cocktail book, The Coupe, premiered in 2016. In addition to favorite drinks inspired by Brian and Brooke’s travels and memories with family and friends, Holiday Coupetails also offers appetizers and desserts to keep your holidays merry and bright. From warm, cozy drinks perfect for sipping fireside to big batch cocktails and light bites ideal for holiday entertaining, this book embraces the magic of the season.
