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.

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.

  • 30 M
  • 2 H
  • 2
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
  • 84
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
  • 36
Red Velvet Cake Roll

Red Velvet Cake Roll

All the red velvety goodness of the classic cake in a not-so-classic form factor that’s wrapped around white chocolate cream. Um, yum.

  • 25 M
  • 3 H
  • 8
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
A plate with a wedge of pistachio cake made from chocolate sponge and a layer of pistachio Bavarian cream

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.

  • Quick Glance
  • 2 H
  • 16 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