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March/April 2022

$12.99

Spring has sprung across the pages of our March/April 2022 issue, and we couldn’t be happier! Like a bundle of freshly picked flowers, we’ve selected all our favorite parts of this season and incorporated them into a beautiful bouquet of recipes and features.

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Spring has sprung across the pages of our March/April 2022 issue, and we couldn’t be happier! Like a bundle of freshly picked flowers, we’ve selected all our favorite parts of this season and incorporated them into a beautiful bouquet of recipes and features. Our gorgeous cover star, Strawberry Cream Cake, adorned with strawberries and packed with silky cream filling on top of a delicate sponge, is a celebration of all things spring. Among the recipes for brightly flavored roulades and light strawberry-packed desserts, you can also find rich, creamy cheesecake recipes from around the world. Then comes our Baking with Cereal roundup, featuring Brian’s latest obsession: an Apple Jacks-packed poke cake. If you’re searching for something more down-to-earth, look over our Prized Potato feature, where the magical tuber shines in curry hand pies, focaccia, and a savory galette. For those looking forward to celebrating Easter, we offer an in-depth look at the origin story on hot cross buns. We’re also welcoming back a sense of adventure with our travel piece, City of Brotherly Loaves. Philadelphia, Pennsylvania, has a long, rich baking tradition that can’t be missed. As winter fades to spring, we hope you’ll welcome in the season of renewal and new beginnings with Bake from Scratch.

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