Bob’s Red Mill and Bake from Scratch magazine are excited to present the 2021 Better Baking Academy, which now includes virtual workshops for each monthly module! Brian Hart Hoffman, editor-in-chief of Bake from Scratch, will teach each one-hour class and share baking tips, tricks, and recipes that you will want to re-create at home for family and friends. Consider this series an accessible and express version of baking school delivered straight to your home.
This edition of the video series is only $10, and all money will be donated to No Kid Hungry, the only national campaign committed to ending childhood hunger in the U.S.
Made up of the perfect combination of richly flavored and delicate layers of red velvet and vanilla cakes, filled with strawberry jam, and enrobed in marzipan, this cake is a classic for a reason. When combined with the timeless flavors of Southern red velvet cake, this checkerboard cake becomes even more decadent and festive. The cake’s soft, tender interior is achieved using Bob’s Red Mill Organic All-Purpose Flour matched with the light and nutty addition of Bob’s Red Mill Super-Fine Almond Flour. We take you through every step of creating this patterned cake, from making homemade marzipan to constructing and assembling your cake. A true showstopper, this cake is sure to be a hit at every holiday party this season.
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