Bake Something Awesome

Bake Something Awesome Learn how to bake with tried & true baking recipes, baking tips, cookbook & baking science so you can bake something awesome! Welcome!

Visit the website: https://www.bakeschool.com Sign up to get your free baking conversions chart & all the updates https://bakeschool.com/baking-conversions-chart/

I look forward to late summer stone fruit the most, especially peaches! We’ve got all kinds of plums, nectarines, and pe...
08/20/2026

I look forward to late summer stone fruit the most, especially peaches! We’ve got all kinds of plums, nectarines, and peaches until late September so let’s make the most of them! You can make:

* plum jam or peach jam. Both are excellent on buttered toast with flaky sea salt
* my modified version of the infamous plum torte (which I’ve modified it to make it better, dare I say!)
* cakes muffins with chopped plums or other stone fruit are so delicious
* frangipane tart with pistachios or almonds - you can either arrange the fruit over the frangipane before or after baking. Up to you!
* peach pie - this is the peach mango version but I’ve also got a peach whiskey crumble pie version floating around the archives 😋

🔎 Head over to The Bake School Recipes page and check out the stone fruit category for a roundup of all the recipes you can bake with peaches and stone fruit!

We’ve all experienced it when baking with blueberries: unsightly patches of green streaks when you were expecting blue o...
08/18/2026

We’ve all experienced it when baking with blueberries: unsightly patches of green streaks when you were expecting blue or purple. I’m sure you’ve wondered what gives!

Blueberries (and many other berries and fruit) contain anthocyanins in their skins, one of nature’s great pH indicators:
* if your recipe calls for a lot of baking soda without much to neutralize it, that blue will veer towards green.
* if you recipe calls for a lot of acid (like lemon juice in jam), that jam will appear a vibrant magenta pink

The ingredients in your recipe impact the pH of the batter, filling, or cookie dough, which in turn affects those anthocyanins, which will absorb and reflect different wavelengths of light.

The good news: there’s nothing wrong with any of it and all roads lead to delicious blueberries in every bite! And now you know why the colour changes and perhaps you can make adjustments in some recipes to get the colour you were hoping for! 💪

🔎 if you’d like to read all about this, search for blueberries turn green on The Bake School website!

08/11/2026

Last month, we learned about making crème anglaise (custard sauce) so it seemed fitting that we follow it up with an ice cream recipe that showcases this essential pastry technique 🤓
Plus it feels like a million degrees outside, and ice cream is the only thing keeping us going!

This recipe combines a crème anglaise with a chocolate ganache of sorts to make the most divine dark chocolate ice cream. A great excuse to practice your crème anglaise technique and put those pastry skills to good use! This is also the base recipe I use for chocolate brownie ice cream. Just saying…

You can find the recipe and step-by-step photos on The Bake School website. Search 🔍 for dark chocolate ice cream via the link in bio!

If you’ve have an ice cream maker, this ice cream recipe is for you!

🍦

08/06/2026

TLDR: I’m Janice, a recipe developer and food stylist in Montreal and the human behind The Bake School website.

The truth?

I wanted a job where eating cookies counted as « research, » so it’s all just an elaborate excuse 😋🍪

But I actually do a lot of reading and research BEFORE I write a recipe and test it in the kitchen because I hate waste and I get annoyed if I have to do the same recipe 10 times. Plus there’s only so many cookies a girl can eat 😅

Tag the friend who’d 100% take this job just for the snacks 🍪👇

07/30/2026

Turns out peach plus mango are the perfect pair 😍

Also this is your permission to ditch the lattice and use your cookie cutters instead to make a fun top crust!l that is so dang cute!

🔎 Peach mango pie on The Bake School website

07/23/2026

Listen! She can only do so much in a week 😅

For the recipe, head over to The Bake School and search for dark chocolate pots de crème to get the recipe.

07/21/2026

It’s time to make jam with the berries and fruit in season right now. My focus is generally on rhubarb or strawberry+rhubarb because I love to have either with peanut butter on toast. YUM!!!!

It’s really easy to make: take the weight of the washed/trimmed fruit (rhubarb or rhubarb+berries) and then add half the weight of sugar. Add a little lemon juice (why? to ensure the pH is low for safe canning, to draw out that pectin in the fruit so it gels well, to reduce crystallization through invert sugars…).

You can infuse with flavour elements like whole spices that you can fish out later, vanilla beans, herbs, etc.

Macerate the mixture for a few hours or overnight, and then boil the jam until you reach the desired consistency or the setting point (check how it drops/flows from a spoon, use a frozen plate to check consistency, use a thermometer to monitor the temperature as it rises to 219–220 °F (~104 °C). Remember to take the pot off the burner when you do some of these checks, as they can take time and may cause the jam to overcook or caramelize!

Transfer hot jam to clean jars (1/4-inch headspace), clean rims, top with lid (finger-tight!) and then invert and flip back upright to create a vacuum, or boil in a water bath for 10 minutes.

I love this jam on buttered toast or peanut butter toast. A sprinkling of sea salt is a must!

Get the link for the recipe in the comments 😉

Anybody else basically collecting a bunch of different sugars and syrups in their pantry? 🙋‍♀️💾 Save this one — you’ll w...
07/20/2026

Anybody else basically collecting a bunch of different sugars and syrups in their pantry? 🙋‍♀️
💾 Save this one — you’ll want it next time you want to swap sugars!

Sometimes they are easily interchangeable (eg. white versus brown sugar or maple sugar - all forms of granular sugar), and sometimes you need to make adjustments (replacing granulated sugar with a syrup, like honey, you may have to reduce liquids and the oven temp you bake at). It’s not always straightforward.

If you want to introduce flavour, try using maple sugar, molasses, or honey. If you want to create a softer texture or introduce more chewiness, reach for something with glucose (like corn syrup).

Swapping a portion of granulated sugar for another sugar is a good way to increase your success without completely wrecking a recipe.

And remember you can also build invert sugars into a recipe by combining granulated sugar and an acid, which breaks down the sucrose into glucose and fructose (you make the invert sugars!). This is what we do when we make caramel to reduce crystallization. But you could introduce honey or glucose or corn syrup into your recipe instead and achieve the same result.

There’s so much more to sugar than just sweetness!

Head over to The Bake School website and search for "sugar in baking" for more info, tips and tricks! (link in comments)

07/15/2026

There are 2 sides to every story and I’m going with we need to eat more chocolate. For health reasons.
This is the moment we’ve all been waiting for!!!!

07/14/2026

Homemade crème anglaise is one of those recipes you want to keep in your back pocket at all times because it makes any humble dessert that much more fancy and thoughtful! It’s also the base for many ice cream recipes.
And you can make it ahead!

There are a lot of ways to combine the ingredients (egg yolks, milk, sugar, and vanilla). I prefer the method where you heat the milk first to temper the yolks before slowly heating the mixture on the stove until it thickens, staying well below the boiling point. While you boil pastry cream that is thickened with flour or starch, low and slow is the key for a smooth custard sauce, otherwise you end up with hard-cooked bits of yolk!

You can play around with the ratio of milk to yolks, which in turn has an impact on the temperature you cook the sauce to and the thickness of it in the end.

🔎 Head over to The Bake School and search “crème anglaise” for the recipe + tips & tricks

Adresse

Montreal, QC

Site Web

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Bake Something Awesome publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.

Contacter L'entreprise

Envoyer un message à Bake Something Awesome:

Raccourcis

Partager