Bake from Scratch March/April 2020

Spring is in the air, bakers! From our strawberry-loaded icebox cover star to a centerpiece-worthy blueberry star bread, this issue showcases spring’s harvest. If you’re looking for new twists on a classic, turn to our feature on carrot cake, where we reinvent this springtime staple in four epic ways. Become a cheesecake champ with our step-by-step guide to perfect New York-style cheesecake, or refine your cake-decorating skills thanks to Erin Clarkson’s deep-dive on buttercream. Don’t miss an exclusive collection of recipes by Donna Hay—Australia’s reigning baking queen and renowned cookbook author—where she shares never-before-published recipes for traditional hot cross buns, lavender-scented madeleines, and more. Because spring is one of our favorite times of year for travel, we skip over the Atlantic to have a taste of the vibrant baking scene in Amsterdam, the capital city of the Netherlands, and we take a behind-the-scenes tour of the Bob’s Red Mill factory in Milwaukie, Oregon. Whether you’re digging into our cream cheese-filled chocolate chip cookies or our strawberry-studded almond cake, this spring promises to be sweet.