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Today on Martha Bakes, learn the innovative technique for preparing brilliantly colored fruit curds for three special desserts: an irresistible pucker-worthy lemon tart with a rich brown butter-cookie crust, cupcakes filled with passion fruit curd, and a raspberry curd filling for an elegant genoise fit for any celebration!
Some of Martha’s favorite chocolate desserts have something in common: they’re made with ganache. In this lesson, learn how this two-ingredient wonder can be incorporated into three remarkable desserts, including a rich dark chocolate filling for an almond-based tart shell, and a sinfully delicious chocolate ganache frosting for a fudgy devil’s food cake. And, for the kid in us all, who can resist milk chocolate pudding cupcakes?
In this lesson, Martha demonstrates how her favorite sponge cake recipe can be adapted to create three spectacular desserts. Learn how a thin sheet of sponge cake can be swirled into a raspberry whipped cream jellyroll. Next, layer sponge cake for an unforgettable multi-tiered caramel buttercream cake. Plus, learn the technique for piping the same batter into delicate ladyfingers for a mouth-watering tiramisu ice cream cake. One recipe, three delicious possibilities!
Frangipane, a sweet nut cream, is a common component of many well-loved baked goods. In this lesson, discover how Martha incorporates frangipane, made with a variety of nuts, into four remarkable recipes: the beloved French pastry known as Bostock, a classic English bakewell tart, and an apricot tart made with a hazelnut frangipane. Plus, a pecan-frangipane coffee cake that is sure to become a family favorite.
A few of Martha’s favorite breads have something in common—they’re made from special dough inspired by Japanese milk bread. Learn step-by-step how to make this amazing dough that, when baked, creates soft, springy textured breads and rolls. Discover how to make a basic Japanese-style white bread loaf and two other variations using the same dough: cinnamon-raisin swirl bread with raisins and to-die-for jalapeno-cheddar rolls that are sure to amaze your dinner guests.
Learn to make the perfect cookie for every occasion. Next from Martha Bakes, four fantastic cookies—fruit-and-nut filled giant kitchen sink cookies, vanilla sugar cookie sorbet sandwiches, and maple-pecan shortbread squares—all so good you’ll never buy store-bought again. Plus, the most decadent double-chocolate sandwich cookies. Can we ever have enough cookies?
Next, from Martha Bakes, all the techniques you’ll need to make pizzeria classics at home. Learn a recipe for make-ahead pizza dough and the all-important trick you’ll need for creating a crisp crust on a spinach and three-cheese pizza. Martha shares her expert tips for making a mouth-watering sausage and roasted red pepper calzone and a pizza made in a skillet and topped with wild mushrooms for a deep dish-like pizza sensation. Recipes your whole family will enjoy!
Want to bake but don’t want to create a mess in the kitchen? Look no further than Martha’s four impressively simple one-bowl desserts: starting with brown-butter coconut cashew blondies and then…skillet baked plum cake. You’ll love the single-serving size fudgy brownie sundaes so simple; they are a must have in every baker’s repertoire. And for a savory twist, Scottish oatcakes, best served with cheese or jam.
Many of your favorite French bakery staples are made with layered yeast dough that relies on a technique called lamination. Join Martha in the kitchen as she shares her culinary tricks of the trade in three classics: traditional kouign-amann, a specialty from Brittany, unforgettable sugar and spiced cinnamon-sugar knots, and a recipe for snails, which you can easily adapt to your own taste. These treats are the perfect start to any day!
Cream puff, éclair and napoleon lovers, pay attention…this episode is for you! Martha shares the technique you’ll need to prepare one-pot pastry cream for three spectacular desserts: a magnificent cherry tart with cherry spiked pastry cream, decadent coffee pastry cream-filled cream puffs with chocolate glaze. Plus, a favorite Polish dessert called Kremowka, featuring a cream mousseline sandwiched between golden brown puff pastry. All guaranteed to garner rave reviews!
Many show stopping desserts have one thing in common. Next on Martha Bakes, three fantastic meringue based desserts—snowy-white individual pavlovas with a brightly colored orange curd filling, a stunning chocolate dacquoise cake layered with chocolate ganache and coffee buttercream, and a light-as-air tinted pretty-in-pink angel food cake.
The Season 6 finale shows how to make a classic cheesecake with an apricot finish; chocolate cream tart; and Atlantic Beach tart.
