About Flo Braker

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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.

A glazed lemon pull apart coffee cake on a wooden cutting board with a striped napkin in the background

Lemon 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.

  • 1 H
  • 3 H, 45 M
  • 86
A plate with a slice of pound cake with currants, and a cake stand in the background with the remaining cake

Eggnog Pound Cake

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

  • 45 M
  • 2 H
  • 38
Three slices of apricot pound cake with a thin filling of apricot jam on a flowered plate

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.

  • Quick Glance
  • 45 M
  • 2 H
  • 0
Hedgehogs

Hedgehogs

These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.

  • 1 H, 45 M
  • 6 H
  • 7
Meringue Bubbles

Meringue Kisses

Just like a chocolate kiss, sorta, except they’re ethereally airy with a slight shortbread crunch. Definitely still chocolatey, though.

  • 1 H
  • 4 H, 15 M
  • 3
Golden Caramels

Golden Caramels

Golden caramels—literally, that’s what these are in taste, color, and decoration.

  • Quick Glance
  • 50 M
  • 50 M
  • 3
Three mini tart pans lined with classic sweet pastry dough, pricked with a fork

Classic Sweet Pastry

This classic sweet pastry is made richer and sweeter than ordinary piecrust with the addition of egg and sugar.

  • Quick Glance
  • 35 M
  • 2 H
  • 2