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
Dec 08, 2009 by Flo Braker
Absolutely the best thing I’ve put in my mouth in a long time! That’s what folks saying about this sweetly tart, buttery, citrusy coffee cake. Want some?
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Eggnog Pound Cake with Crystal Rum Glaze
Apr 21, 2008 by Flo Braker
This inviting pound cake is the next best thing to a cup of eggnog. The dense, tender cake showcases the flavors of eggnog, rum, nutmeg, and currants.
Red Velvet Cake Roll
Apr 15, 2008 by Flo Braker
Flo Braker’s twist on the classic red velvet cake takes the form of a roulade, or jelly roll, spiraled around a silky white chocolate cream.
Apricot Pound Cake
May 19, 2003 by Flo Braker
This luscious, buttery-flavored pound cake is scented with vanilla, almond, lemon, and orange. An apricot filling puts it over the top.
Pistachio Cake
Apr 23, 2003 by Flo Braker
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
Aug 27, 2000 by Flo Braker
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
Aug 23, 2000 by Flo Braker
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
Apr 27, 2000 by Flo Braker
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
May 25, 1992 by Flo Braker
The fresh flavors of lemon and blueberry are at their best here in Flo Braker’s easily assembled, elegant tart.
Classic Sweet Pastry
May 25, 1992 by Flo Braker
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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