
Baking guides straight from pastry school, and sometimes pottery life updates.
| Platform | Pricing | Freemium | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 101 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||

My lactose intolerance gives me conflicted feelings on the boba category, so I mostly stick to the fruit tea category. And by mostly I mean I drink a lot of fruit tea, so I wanted to create a dessert inspired by my favorite Hey Tea drink— M...
my go-to vanilla cake recipe
Somehow in the past 6 months I’ve become a professional cake decorator, making and decorating cakes for everyone from friends birthdays, events, and even for Tom Felton, so during this new chapter in my baking...
After seeing so many people make butter dipped ice cream cones I knew I needed to try it at home. That’s when I realized didn’t have a vanilla ice cream on the books, so I wanted to share my go to recipe.
TL:DR a classic vanilla ice cream...
Basil chiffon cake layered with tomato-strawberry jam and ricotta whipped cream.
I wasn’t gonna post this recipe because it was a fun experimental flavor cake, but the people wanted it so here you go!
my go to buttercream recipe for all cake decorating.
If you’ve been following my shenanigans this month, I’ve decorated a lot of cakes, ranging from three-tier wedding cakes to single-layer celebration cakes, and this is my go to buttercre...
Subscribers, engagement, traffic and sponsorship for the croissant crew.
| Subscribers | Engagement | 76 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
Where the croissant crew ranks on Google, and how much search traffic it brings in.
| Ranked Keywords | 1.7k | Monthly Search Traffic | Top Keywords |
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How this newsletter ranks in the official Substack charts.
| #207 |
The writers behind this newsletter.
I bake, I yap, and now I substack
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