Cookbook is a bit of a misnomer with SprinkleBakes. It’s more like an education. Like your best friend who happens to be an incomprehensibly talented pastry chef standing in your kitchen teaching you everything she knows about baking. Of course there are recipes, they range from redefining the idea of a basic cake to fabulously well crafted mousses, but it’s more than that. As with most cookbooks these days, you get more than just a compilation of recipes, it’s a catalouge of all the tips and tricks you didn’t even know were missing from your repertoire. SprinkleBakes is filled with instruction that not only inspires you to create your own works of art, it gives you the tools you need to do so. From simple to extravagant, everything you learn is accessible, no matter what your skill level.
(Photo, Heather Baird)
This is the perfect addition to the kitchen of anyone who wants to learn more about the art of baking, no matter how long or short your’ve been at it.
I was so impressed by the tips and tutorials in this book, they seemed endless, like every time I flip though it I am bound to learn something new. This is a book that I will be referencing for years.
Here is a fun trick that I feel in love with right away. She teaches you how to turn just about anything in your house into a chocolate mold using just brown sugar. This is a great tip for anyone who throws kids parties and doesn’t want to invest in a chocolate mold that you’ll use once.
Brown Sugar Chocolate Mold
Fill a small bowl with soft brown sugar and pack lightly.
Place your object into the brown sugar and press down, compacting the sugar around the object. Objects that work best are fairly flat, with minimal detail. Heather uses a shell in her book and it turns out great. I used my daughters Alphabet magnets. If it doesn’t look right, remove the object, fluff the brown sugar and start again.
Add chocolate chips (or candy melts) to a microwave safe bowl and microwave for thirty seconds, stir and repeat until chocolate is melted. Remove the objects from the brown sugar
Pour the chocolate gently into just the depression made by the object.
Place in the refrigerator until set, about 10 minutes. Remove from the brown sugar and dust off as much sugar as you can. Run a very slow, very cold stream of water from your kitchen faucet. Gently run the chocolates under water until the excess sugar has been removed.
Things to keep in mind:
These will not be shiny and smooth like those you get from a silicon mold, they will have a bit of a pocked texture. This might be what you want if you are going for a weathered look.
SprinkleBakes Cookbook Giveaway!
Win your very own copy of this fabulous cookbook!
All you have to do is leave a comment in the comment section to enter! This makes a great gift for anyone you know who loves to bake, no matter what the skill level.
Contest ends Monday, June 4th at noon PST.
Contest Only open to residents of the USA.
Random Number Generator choose #32, Emily!