Homemade pasta has always been more than just food to me, it’s culture, tradition, and comfort. I come from an Italian family where pasta wasn’t a special occasion… it was just how we cooked. Flour on the counter, hands in the dough, and time taken to do it right. Making pasta from scratch feels grounding, and it’s one of those skills that connects generations in the kitchen. Semolina tip: When rolling or cutting fresh pasta, dust with semolina flour instead of all-purpose. Semolina is slightly coarse, so it prevents sticking without getting absorbed into the dough. It keeps your pasta light, clean, and perfectly textured, especially for long shapes or filled pasta. Question for you: Have you ever made homemade pasta before, or is it something you’ve always wanted to try but felt intimidated by? 🍝

Cake collars have officially changed my life in the kitchen, and I’m not being dramatic. If you want straight, strong cake edges, clean layers, and fillings that actually stay where they’re supposed to, cake collars are everything. They help set soft fillings, keep buttercream neat, and make the whole cake feel stable and professional before you even start frosting. That extra step? It ends up saving so much time later. I only recently discovered them and I’m completely obsessed. I grabbed kid collar / cellophane sheets (that clear flexible material) from Hobby Lobby for just a few bucks, and wow, worth it, worth it, worth it. Clean sides, easy removal, less mess, and buttercream goes on smoother and faster. If you’ve ever struggled with uneven edges, fillings peeking out, or messy crumb coats, this is your sign. One small step, huge payoff. Pro tip: For ultra-straight, fluffy-but-sharp edges, place your cake back inside the cake pan and line the inside of the pan with a cake collar. Then build and fill your cake inside the collar. The pan acts like a mold, the collar keeps everything clean, and the filling sets perfectly in place. Once chilled, lift it out, peel away the collar, and you’ll have the sharpest edges and the most even, pillowy layers, ready for an easy, flawless buttercream finish. Have you used cake collars before, or is this a tool you’ve been sleeping on?

I developed this recipe to be baked in a cast-iron. It is a beautiful way to serve it, plus you’re getting a beautiful deep crispy golden crust from the cast-iron baking vessel, as well as the ability to use a lid or not a lid for the full effect of the sourdough left. This focaccia is rich and fluffy and is a perfect vessel to dip into some seasoned burrata or have aside any family meal. Ingredients: - 4 ½ cups flour - 1 ¾ cups lukewarm water - 2 Tbsp salt - 2 Tbsp honey - 1 packet instant dry yeast (about 2 ¼ tsp) - 1 cup cherry tomatoes, halved - 1 cup bocconcini (mozzarella), halved - 8 Tbsp olive oil, divided - 3-4 cloves garlic, sliced - A generous handful of fresh basil, chopped Instructions: 1. Activate the yeast by combining it with honey and a quarter cup of the water. Allow this to sit for about 5 minutes until it becomes foamy, indicating that the yeast is active. 2. In a separate large bowl, mix the flour and salt, adding a sprinkle of fresh basil for an aromatic touch. 3. Combine the activated yeast mixture with the remaining water and gradually add to the dry ingredients, mixing until a wet, shaggy dough forms. 4. Oil another bowl and transfer the dough into it. Cover with plastic wrap and refrigerate overnight, or let rise at room temperature for a quicker rise of 4-5 hours. 5. After the dough has doubled in size, coat your Lancaster Cast Iron Dutch Oven with oil, place the dough inside, and let it rise until it doubles again, about 2-4 hours. 6. Preheat your oven to 450°F. Use your fingertips to create dimples in the dough, then evenly distribute the garlic, bocconcini, and tomatoes on top. 7. Bake covered for 15 minutes, then uncover and bake for an additional 10 minutes until the top is golden brown and the aroma is captivating. 8. Garnish with fresh basil and serve warm, allowing the flavors to meld beautifully as you slice.

This is a recipe that I developed when I was working in a bakery a few years ago. It is elegant and light yet decadent at the same time. It is the perfect dessert to cure the winter blues or have to make any occasion a little bit more special. The inside is surprisingly nutty and creamy with the delicate flaky crust makes a perfect experience. If you do end up trying this recipe, I’d love to hear your thoughts! I truly believe no recipe is finished. It’s just a starting point for everyone to make it their own. So if you do alter anything with mine, whether that’s an ad or different extract I’d love to hear it and how it goes! Salted Honey Almond Tart Ingredients Shortbread Crust 1 cup butter, melted 1 cup powdered sugar 2 1/2 cups flour 1 tsp vanilla extract/vanilla bean paste ¼ tsp cinnamon Marzipan 1 ½ cups almond flour 1 ½ cups powdered sugar 1 tsp vanilla 1 egg white Salted Honey Custard 4 eggs 2 ¼ cups heavy cream ¾ cup brown sugar ½ cup honey 1/3 cup cornstarch ½ tsp salt, plus flaky salt for top 1 Tsp vanilla bean paste/vanilla extract To make the shortbread crust: Add butter, powdered sugar, vanilla, and flour into a bowl. Combine thoroughly. Spray a 9in tart pan with nonstick spray. Place the crumbly mixture into the tart pan and firmly press into the bottom and sides of the pan. Score the bottom of the crust with a fork and bake for about 10 minutes at 325 until the crust is lightly golden, allow it to cool while making the other components. To make the marzipan: Thoroughly stir the almond flour and powdered sugar together. Add in the vanilla and a pinch of salt. Add the egg white and combine until it is a stiff mixture that gently falls off of the spatula, if too stiff to pipe the mixture add about a tablespoon of water. Put into a piping bag until ready to use. To make the honey custard: Add eggs, cornstarch, salt, and honey to bowl, whisk until completely combined, set aside. Place heavy cream, vanilla, and brown sugar to a saucepan. Bring to a simmer, stopping the mixture before it reaches a boil. Once the mixture is simmering, slowly add the cream mixture to the egg mixture while whisking, to temper the eggs and avoid scrambling them in the mixture. Once all of the cream is incorporated into the eggs, add the mixture back into the saucepan and place back on the heat. While continuously stirring, allow the mixture to reach a boil and thicken. It will begin to slightly hold the shape of the whisk’s movement. Remove from heat and assemble the tart.

Hi friends 👋 I’m so excited to finally open the doors to this space. This is a home for cake decorating, baking fundamentals, and sweet and savory recipes, the kind you can actually use in real life, whether you’re baking for joy, family, or a growing business. A little about me: I’ve spent years in the kitchen developing recipes, decorating cakes, teaching, and learning what really works (and what doesn’t). I believe good food should feel approachable, beautiful, and worth sharing, not overwhelming or overly complicated. Inside this school, you’ll find: Cake decorating techniques (from beginner to elevated) Tried-and-true sweet recipes Savory bakes and kitchen favorites Tips, demos, and behind-the-scenes know-how Before we really get started, I’d love to hear from you: What are you most excited to learn here? • Cake decorating basics or advanced designs? • Everyday baking recipes? • Savory bakes and meals? • Business tips, prep, or efficiency in the kitchen? Tell me in the comments, I’m building this with you in mind 🤍