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Essential Items for Autumn Entertaining to Enhance Your Home Gatherings - Bake from Scratch

Essential Items for Autumn Entertaining to Enhance Your Home Gatherings - Bake from Scratch

The autumn season has arrived, bringing a chance to bring together friends and family at the table to celebrate the excitement of fresh starts. Check out our editors' selection of must-have hosting items that will assist you in entertaining effortlessly. Mini Pumpkin Waffle Maker Host a memorable breakfast with these charming mini waffles. Our Top Autumn Sheet Cakes - Bake from Scratch

Our Top Autumn Sheet Cakes - Bake from Scratch

Grab your reliable 13x9 pan for our delicious sheet cakes, generously topped with rich frostings and filled with seasonal fruits and fragrant spices. Resembling the snow-covered summits of Poland’s Carpathian Mountains, the Polish cream cake known as karpatka features layers of light pastry encasing a creamy filling. In our maple-infused version, we filled airy choux pastry with a rich, buttery maple-flavored pastry cream, accentuating the deep notes of maple and dark brown sugar. Yields 12 servings ½ cup plus 1 tablespoon (127 grams) unsalted butter* ½ cup (120 grams) water ½ cup (120 grams) whole milk 2 teaspoons (8 grams) granulated sugar ½ teaspoon (1.5 grams) kosher salt 1¼ cups (156 grams) all-purpose flour 5 large eggs (250 grams), at room temperature 1 large egg white (30 grams), at room temperature Maple Mousseline (recipe follows) Garnish: maple syrup Preheat the oven to 400°F (200°C). Lightly spray 2 (13x9-inch) baking pans with cooking spray. (See Note.) Line the pans with parchment paper, allowing the excess to hang over the edges. In a medium saucepan, melt the butter over medium heat. Add ½ cup (120 grams) water, milk, sugar, and salt; bring to a boil. Using a wooden spoon, incorporate the flour. Cook, stirring constantly, until a film forms on the bottom of the pan, about 1 to 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed until the dough is just warm to the touch, around 1 minute. Add the eggs and egg white one at a time, beating until fully incorporated after each addition. Divide the batter between the prepared pans (about 1½ cups or 362 grams each). Bake, one batch at a time, until fully puffed and a deep golden brown, roughly 20 minutes. Allow to cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack. Spread Maple Mousseline evenly on one layer of pastry. Place the other layer on top and refrigerate until the mousseline is set, approximately 1 hour. Drizzle with maple syrup, if desired. Serve immediately or refrigerate until ready to serve. Best enjoyed on the same day. *We used Kerrygold. Note: If you have only one (13x9-inch) baking pan, spread half of the batter in your prepared pan and cover the remaining batter with plastic wrap while the first half bakes. Once the pan is completely cool, repeat the process with the remaining batter. Let us know how it turned out! Maple Mousseline Yields about 4 cups 3 cups (720 grams) whole milk ½ cup (100 grams) maple sugar ½ teaspoon (2 grams) maple extract 8 large egg yolks (149 grams) ½ cup (110 grams) firmly packed dark brown sugar ¼ cup plus 3 tablespoons (56 grams) cornstarch ¼ teaspoon kosher salt ¼ cup (57 grams) unsalted butter, softened 2 cups (454 grams) unsalted butter, at room temperature (see Note) In a large saucepan, whisk together the milk, maple sugar, and maple extract. Heat over medium heat until steaming. (Do not boil.) In a large bowl, whisk together the egg yolks, brown sugar, cornstarch, and salt. Gradually incorporate the warm milk mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 4 to 5 minutes. Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the softened butter in two additions. Cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill until the temperature reaches 65°F (18°C) to 70°F (21°C), approximately 2½ to 3 hours. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until smooth, about 1 minute. Whisk the pastry cream until smooth. (At this stage, both the room temperature butter and the pastry cream should be the same temperature.) With the mixer on low speed, gradually incorporate the pastry cream into the butter, mixing until combined after each addition (see Notes) and pausing to scrape the sides of the bowl. Use immediately. Notes: Unlike softened butter, room temperature butter should yield easily when pressed. At this stage, the butter is pliable enough to blend smoothly into your pastry cream. If your mousseline appears separated or curdled, wrapping your mixer bowl with warm towels can gently warm the butter and assist in emulsification. Let us know how it turned out!

Resembling the snow-covered summits of Poland’s Carpathian Mountains, the Polish cream cake known as karpatka features layers of light pastry encasing a creamy filling. In our maple-infused version, we filled airy choux pastry with a rich, buttery maple-flavored pastry cream, accentuating the deep notes of maple and dark brown sugar. Yields 12 servings ½ cup plus 1 tablespoon (127 grams) unsalted butter* ½ cup (120 grams) water ½ cup (120 grams) whole milk 2 teaspoons (8 grams) granulated sugar ½ teaspoon (1.5 grams) kosher salt 1¼ cups (156 grams) all-purpose flour 5 large eggs (250 grams), at room temperature 1 large egg white (30 grams), at room temperature Maple Mousseline (recipe follows) Garnish: maple syrup Preheat the oven to 400°F (200°C). Lightly spray 2 (13x9-inch) baking pans with cooking spray. (See Note.) Line the pans with parchment paper, allowing the excess to hang over the edges. In a medium saucepan, melt the butter over medium heat. Add ½ cup (120 grams) water, milk, sugar, and salt; bring to a boil. Using a wooden spoon, incorporate the flour. Cook, stirring constantly, until a film forms on the bottom of the pan, about 1 to 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed until the dough is just warm to the touch, around 1 minute. Add the eggs and egg white one at a time, beating until fully incorporated after each addition. Divide the batter between the prepared pans (about 1½ cups or 362 grams each). Bake, one batch at a time, until fully puffed and a deep golden brown, roughly 20 minutes. Allow to cool in the pan for 5 minutes. Remove from the pan and let cool completely on a wire rack. Spread Maple Mousseline evenly on one layer of pastry. Place the other layer on top and refrigerate until the mousseline is set, approximately 1 hour. Drizzle with maple syrup, if desired. Serve immediately or refrigerate until ready to serve. Best enjoyed on the same day. *We used Kerrygold. Note: If you have only one (13x9-inch) baking pan, spread half of the batter in your prepared pan and cover the remaining batter with plastic wrap while the first half bakes. Once the pan is completely cool, repeat the process with the remaining batter. Let us know how it turned out! Maple Mousseline Yields about 4 cups 3 cups (720 grams) whole milk ½ cup (100 grams) maple sugar ½ teaspoon (2 grams) maple extract 8 large egg yolks (149 grams) ½ cup (110 grams) firmly packed dark brown sugar ¼ cup plus 3 tablespoons (56 grams) cornstarch ¼ teaspoon kosher salt ¼ cup (57 grams) unsalted butter, softened 2 cups (454 grams) unsalted butter, at room temperature (see Note) In a large saucepan, whisk together the milk, maple sugar, and maple extract. Heat over medium heat until steaming. (Do not boil.) In a large bowl, whisk together the egg yolks, brown sugar, cornstarch, and salt. Gradually incorporate the warm milk mixture while whisking constantly. Return this mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 4 to 5 minutes. Strain the mixture through a fine-mesh sieve into a large bowl. Stir in the softened butter in two additions. Cover with plastic wrap, pressing it directly onto the surface to avoid a skin forming. Chill until the temperature reaches 65°F (18°C) to 70°F (21°C), approximately 2½ to 3 hours. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter at medium speed until smooth, about 1 minute. Whisk the pastry cream until smooth. (At this stage, both the room temperature butter and the pastry cream should be the same temperature.) With the mixer on low speed, gradually incorporate the pastry cream into the butter, mixing until combined after each addition (see Notes) and pausing to scrape the sides of the bowl. Use immediately. Notes: Unlike softened butter, room temperature butter should yield easily when pressed. At this stage, the butter is pliable enough to blend smoothly into your pastry cream. If your mousseline appears separated or curdled, wrapping your mixer bowl with warm towels can gently warm the butter and assist in emulsification. Let us know how it turned out!

Enhance your autumn baking with 6 maple recipes, featuring delicate cakes and crunchy cookies, all infused with deep maple taste. Maple Karpatka - Bake from Scratch

Maple Karpatka - Bake from Scratch

Similar to the snow-covered summits of Poland's Carpathian Mountains, the Polish cream cake known as karpatka consists of layers of pastry that encase a cream filling. Maple Layer Cake - Prepare from Scratch

Maple Layer Cake - Prepare from Scratch

This Maple Layer Cake is the ideal layer cake for any autumn celebration. Top Quick Bread Recipes for Autumn - Bake from Scratch

Top Quick Bread Recipes for Autumn - Bake from Scratch

Cozy up your kitchen with the finest quick breads of fall. Simple recipes brimming with seasonal flavors, ideal for warm baking days. Apple-Cheddar-Sage Biscuits - Bake from Scratch

Apple-Cheddar-Sage Biscuits - Bake from Scratch

The biscuits' golden-brown surface reveals a soft and delicate inside that easily absorbs a hearty spread of butter. Pecan Pie Muffins Filled with Cream Cheese - Bake from Scratch

Pecan Pie Muffins Filled with Cream Cheese - Bake from Scratch

Following the advice of Hummingbird High blogger Michelle Lopez, we skipped filling every other cup in the muffin pan to achieve the best doming and rise for these muffins. Spiced Apple Scones - Recipe from Scratch

Spiced Apple Scones - Recipe from Scratch

Aromatic and mildly sweet, these Spiced Apple Scones are ideally enjoyed alongside a cup of coffee or tea for a delightful afternoon treat. Egg Essentials by Rose Levy Beranbaum - Bake from Scratch

Egg Essentials by Rose Levy Beranbaum - Bake from Scratch

Among my favorite cakes, several are flourless, but I don't have a single eggless recipe in my collection! Apple Spice Layer Cake - A Recipe from Scratch

Apple Spice Layer Cake - A Recipe from Scratch

This stunning cake, topped with a captivating spiced layer and enveloped in a smooth frosting, is nearly impossible to resist. Funfetti Cupcakes

Funfetti Cupcakes

1-Hour Funfetti Cupcakes, crowned with cream cheese frosting, are light, moist, and bring back fond memories — ideal for any birthday or special occasion! Dubai Chocolate Layer Cake - Prepare from Scratch

Dubai Chocolate Layer Cake - Prepare from Scratch

Drawn from the popularity of Dubai chocolate bars on social media, this recipe features a luxurious chocolate cake, a sumptuous ganache, and a crispy filling. Shop The Issue: September/October 2025 - Bake from Scratch

Shop The Issue: September/October 2025 - Bake from Scratch

Cookbook Corner: IT’S TIME TO BAKE COOKIES, BAKE FROM SCRATCH, 10TH ANNIVERSARY EDITION, THE SCOT’S KITCHEN, NEW SCOTTISH BAKING, THE BIG BOOK OF BREAD.

Sweets for Every Taste: Inspiration, Recipes, and Fun Facts about Desserts

Welcome to our website dedicated to the delicious world of sweets! Here, you’ll discover creative ideas for festive spreads, tips on selecting high-quality ingredients, and a wide range of dessert recipes—from fluffy meringues and creamy custards to decadent chocolate treats and classic baked goods. We share not only beloved, time-honored favorites but also the latest trends in confectionery, helping you explore all sorts of shapes, flavors, and textures.

Whether you’re on the hunt for something special to serve at a celebration or simply want to try a new recipe over the weekend, our catalog offers plenty of inspiration. We provide detailed, step-by-step instructions and insider tips from experienced bakers to ensure every dish turns out perfectly. Plus, you’ll learn fun facts about the origins of various sweets and discover the secrets of renowned pastry chefs from around the globe.

Join our community of dessert enthusiasts and amateur confectioners! Leave comments, share your ideas, and find new culinary delights to explore. Dive into a world where every day can be made special with just a hint of sweetness.