November/December 2020

Description

The holiday season is upon us, and it’s prime time for preheating your ovens and baking! This issue embraces that baking spirit with festive holiday cakes, including twists on 1-2-3-4 cakes, like our Vanilla-Red Velvet Layer Cake cover star, and our editor-in-chief’s Basque Bundt Cake—an exclusive recipe from our new The Bundt Collection cookbook! If you’re more of a cookie person during the holidays, you can flex your cookie-decorating skills with our guide to Royal Iced Cookies. Welcome yuletide joy with our Poached Pear Buttermilk Tart and more in our Very Merry Tarts feature, as well as plenty of recipes that highlight pearl sugar. To avoid being trapped in the kitchen on Christmas Day, we’ve got a make-ahead guide for sweet and savory Christmas brunch. In recognition of the current COVID-19 times we live and bake in, we have our Signed, Sealed, Delivered feature, which is dedicated to helping you make and package baked goods to easily mail to loved ones you may be separated from this year. We’re also featuring some bakers you know and love, from Carla Hall to Maria Provenzano. This issue is a great gathering of inspiration, bakers, and recipes to help you find any excuse to get busy with dough and batter this holiday season!