In our new March/April 2018 Issue, we give you an epic variety of recipes from a mix-and-match birthday cake and frosting blowout to 20 different ways to bake with strawberries. With 75 stellar recipes that will brighten up your baking this spring, this issue is in full bloom with vibrant features and three new columns! Look for vibrant spring scone recipes, clever ways to bake with your sourdough discard, and an in-depth foray into baking for Passover with Israel’s star baker. Don’t miss these exclusive highlights below from our March/April 2018 Issue!
- Birthday Cake Blowout
Our mix-and-match birthday cake and frosting feature will give you plenty of flavor profiles for every celebration! Look out for our guide to assembly and crumb coat along with our roundup of different frosting techniques that will have you frosting your cakes like a pro!
This jam-dotted cheesecake, featured in our strawberry recipe collection, is just as beautiful as it is delicious. With a trio of cheeses, go ahead and escape into this creamy strawberry dessert. For many more strawberry recipes—perfect for spring baking prep—order our March/April 2018 Issue!
3. Homemade Matzo
Israel’s star baker, Uri Scheft of Lehamim Bakery in Tel Aviv, shares a fresh take on the seder table with unleavened recipes so delicious you’ll want to make them all year long. From this Homemade Matzo to Chocolate-Poppy Seed Cake, dive deep into Passover baking with this issue.
4. Orange Blossom Honeycomb Scones
Inspired by the busy bees of spring, we paired chopped honeycomb and orange blossom water to create a delicate floral and honey scone. Get more spring scone recipes inside this issue, and discover surprising flavor combinations featuring strawberries, carrots, and more. You didn’t know you needed these until now.
5. Milk Chocolate Layer Cake
Our Cadbury-egg topped cover star is just one of the decadent recipes included in this milk chocolate ingredient feature. Taking centerstage in our Easter recipes—from milk chocolate egg cookies to a buttercup yellow lemon tart—creamy milk chocolate proves its virtues go above and beyond its candy bar reputation. See these five reasons why you should be baking with silky milk chocolate.
Last but never least, we tap into the lore surrounding who really created this airy dessert inspired by Russian ballerina Anna Pavlova. Discover the history behind this iconic meringue dish and get our take on the classic. With vanilla bean, Buttermilk Whipped Cream, and Raspberry Coulis, this recipe offers a delicate crunch to the traditional Pavlova.