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Pastry chef Claire Saffitz brings her relatable and fun style to this cooking show in which she tackles everything from indispensable ingredients to tricky techniques for making the world’s most popular baked goods.
Bon Appétit
5
22 min
Baking School is in session! In the series premiere, Claire reveals her trade secrets for baking light and airy cake layers, using three unique methods. At last, you’ll finally understand how gluten actually works.
Apr 8, 2019
Claire teaches us the ins and outs of the sweet stuff spread between cake layers, with tropical twists, creamy caramels, and of course, chocolate. Lot and lots of chocolate. As far as cakes go, it’s what’s on the inside that counts! (Well, that and the frosting.)
Apr 8, 2019
From fluffy Italian Meringues to savory Swiss Buttercreams, there’s a wild world of frostings in the mix. Claire’s got a signature style to whip ‘em all up, plus all the tricks to save your spreads when disaster strikes. And yes, you’re definitely allowed to lick the mixer when you’re done.
Apr 8, 2019
Stacking, spreading, slicing...Saffitz-ing? The cake components are ready to roll, but combining them all together is a science in itself. Fortunately, Professor Claire has done the research for us! If you build it, they will succumb to a multi-layer cake.
Apr 8, 2019
Claire’s favorite subject in Baking School? Art class! There will be sprinkles, there will be pastry tip fails, and for some reason, there will be an actual blow torch toasting some coconut meringue magic.
Apr 8, 2019
Herself
