Sunday, March 29, 2015

Today's #GetBaked Is All About Chocolate

  • Kelly Brozya, & Author of The Paleo Chocolate Lovers’ Cookbook
  • Judith Lewis (@MostlyAboutChoc),, Huffington Post Writer
  • Elfie Weiss (@hotcakesbakes), of cupcake wars)
  • Jess DiBona (@jdestruction), Lead Pastry Chef atbarleymash (sweets with an adult flare)
  • Natalie Mares, chocolate-obsessed home cook who’s harvested cocoa

Friday, March 27, 2015

C'mon Get Happy With These Partridge Family Cupcakes

The Lone Baker was inspired to make these cupcakes based on the old 70's sitcom, The Partridge Family.
Come on get happy Partridge Family cupcakes

Monday, March 23, 2015

Cupcakes From A Decorating Workshop

Paisley Jade went to a cupcake decorating workshop and these lovely cupcakes are the result.

Sunday, March 22, 2015

Today's #GetBaked Is Gluten Free

Today's #GetBaked is all about gluten-free baking with experts in the field. Use the hashtag #getbaked to follow the conversation on twitter.

TIME: 5pm EDT/2pm PDT
ON G+: On this page
Watch on BakeSpace:
Watch on Youtube:

+Kristine Kidd  former Bon Appetit Magazine Food Editor (20 years!) & Cookbook Author,
+Shauna Ahern & Cookbook Author
+Jean Layton
+Rachel Edington  

+Babette Pepaj   (Founder
+Nichelle Stephens   (Co-Founder,

Monday, March 16, 2015

Introducing The Cupcaron, Cupcake + Macaron

It is time for spring.
It is time for cupcake innovation.
It is time for two pastries to come together.
Introducing the cupcaron, a mash-up of a cupcake and a macaron.
Available at Baked By Melissa on March 20th.

St. Patrick's Day Cupcakes And Recipe Links

The photo below is from one of our Flickr members, Pink Martinis and Pearls. St. Patrick's Day Cupcakes-8854logo
Here are three St. Patrick's Day recipes from

Sunday, March 15, 2015

Yesterday was Pi Day. Today is Pie Day!

Yesterday was Pi Day. Today is Pie Day! Watch our live #GetBaked chat all about pies!

Our guests are Kate Lebo, Jennifer Perillo, and Jackie Gordon.
 Babette Pepaj (@bakespace), founder of and Nichelle Stephens (@cupcakeblog), co-founder, Cupcakes Take the Cake are the hosts. You can live on YouTube today at 5PMEDT/2PMPDT.

 If you have any questions about baking pies, let us know in the comments.

Friday, March 13, 2015

Mini Sour Cream Pound Cakes Made With Extracts From Nielsen-Massey

I was recently interviewed on and I mentioned that I get lots of cookbooks. One of the more recent cookbooks that I got is Christina Lane's  Dessert For Two.  So far, I have already made peanut (cashew) butter cookies and red velvet cupcakes from the cookbook, and this recipe is next on my list. Pound cakes are so rich in butter,that the idea of have mini pound cake cupcakes are great. I would top the mini-cakes with berry preserves or fresh fruit. The mini pound cakes recipe calls for both almond and vanilla extract.  Nielsen-Massey makes wonderful extract and they sent me samples.

 Mini Sour Cream Pound Cakes Recipe Courtesy of Dessert For Two
  Yield: 4 individual cakes


  •  ¼ cup (50 grams) granulated sugar
  •  4 tablespoons (60 grams) unsalted butter, at room temperature
  •  ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  •  ¼ teaspoon Nielsen-Massey Pure Almond Extract 
  •  1 large egg + 1 large egg yolk
  •  3 tablespoons (45 mL) full-fat sour cream 
  •  ½ cup (60 grams) all-purpose flour 
  •  ¼ teaspoon baking powder 
  •  ⅛ teaspoon salt

Preheat oven to 375°F. Place cupcake liners in four cups along the edge of a muffin pan.
In a medium-size bowl, using an electric mixer on medium speed, cream together the sugar and butter for 1 minute. Add the vanilla and almond extract and beat until combined. Next, add the whole egg, egg yolk, and sour cream and beat until combined.

Sprinkle the flour, baking powder, and salt on top of the wet ingredients. Beat until just combined; do not over mix. Divide the batter equally among the prepared muffin cups. Bake for 16 to 18 minutes. It’s okay to remove the pound cakes when moist crumbs cling to a toothpick inserted into the center of a cake, and the tops appear slightly damp. Let cool in the pan for 5 minutes, and then allow to cool completely on a cooling rack.