About Flo Braker

Flo Braker has been teaching baking across the country for almost thirty-five years. She broke new ground in the literature of dessert making with her cookbook The Simple Art of Perfect Baking and the award-winning Sweet Miniatures: The Art of Making Bite-Size Desserts. She also collaborated with other bakers on The Bakers Dozen Cookbook. Her most recent work is the 2009 James Beard Award-nominated book Baking for All Occasions. She has been the Baker columnist for the San Francisco Chronicle food section since 1989.

Flo is a past president of the International Association of Culinary Professionals (IACP), a charter member and past president of the San Francisco Professional Food Society, a charter member and past president of the Bakers Dozen in the San Francisco Bay Area, and is a 1997 inductee of The James Beard Foundation Who's Who of Food and Beverage in America. Flo has been featured in numerous publications and has made several guest appearances on television. A proud grandmother of three, she resides with her kind, supportive husband in Palo Alto, California.

Lemon-Scented Pull-Apart Coffee Cake

Lemon-Scented Pull-Apart Coffee Cake

“Absolutely the best thing I’ve put in my mouth in a long time!” That’s what folks are saying about this buttery, citrusy coffee cake.

  • Quick Glance
  • 1 H
  • 3 H, 45 M
  • 54
Eggnog Pound Cake with Crystal Rum Glaze Recipe

Eggnog Pound Cake with Crystal Rum Glaze

This tender cake is the next best thing to a cup of eggnog, flaunting those familiar flavors of rum and nutmeg.

  • Quick Glance
  • 45 M
  • 2 H
  • 16
Red Velvet Cake Roll Recipe

Red Velvet Cake Roll

This red velvet cake roll recipe from Flo Braker is a twist—or rather, a roll—on the classic red velvet cake.

  • Quick Glance
  • 45 M
  • 1 H, 30 M
  • 14
Apricot Pound Cake by Flo Braker

Apricot Pound Cake

This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.

Pistachio Cake by Flo Braker

Pistachio Cake

Take just one bite of Flo Braker’s chocolate cake slathered in pistachio Bavarian cream frosting and we guarantee it will become your favorite dessert.

Hedgehogs

Hedgehogs

These charming chocolate and rum buttercream creatures are known as Igels in Austria. Include them on an assorted miniature tray for a touch of delicious whimsy.

Meringue Bubbles

Meringue Bubbles

You taste chocolate right away when you bite into these, but the appearance of a snowy white meringue kiss shape atop a short tender cookie gives no clue.

Golden Caramels

Golden Caramels

Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.

Lemon Tart with Blueberries

Lemon Tart With Blueberries

The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.

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Classic Sweet Pastry

This classic sweet pastry is also know as pate sucree. The addition of egg and sugar makes the pastry richer and sweeter than an ordinary piecrust.

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