About - The Baked Collective
Welcome to the Baked Collective! We're a group of three women from Canada dedicated to all things baking. The three of us are professional food writers,| bakedcollective.com
Welcome to the Baked Collective! We're a group of three women from Canada dedicated to all things baking. The three of us are professional food writers,| bakedcollective.com
Maple rhubarb jam made with pure maple syrup and cardamom. A small-batch spread that's not-too-sweet, warmly spiced, and bright in flavour.| Kelly Neil
A zippy lemon cake with a bright lemon glaze, this sourdough lemon cake has just a hint of sourdough flavour and a light, tender crumb.| bakedcollective.com
This vegan and gluten free gingerbread cake features chocolate chunks with ground ginger, cinnamon, and molasses for great gingerbread flavour.| bakedcollective.com
So far this spring I've made three rhubarb pies, rhubarb curd, rhubarb crisp, and rhubarb simple syrup. As spring draws to a close I thought I'd finish up with a small-batch of raspberry rhubarb jam.| Kelly Neil
Uncover a treasure trove of delicious homemade cakes and cupcakes. You're sure to find fantastic celebration or just-because cake recipes here!| bakedcollective.com
An easy, small-batch strawberry jam with an herbal note of bay leaves. Bright, sweet, and summery, it makes good use of seasonal berries.| bakedcollective.com
Chantilly cream is a sweetened whipped cream and a French specialty, commonly used to fill layer cakes such as a Classic Victoria Sponge.| bakedcollective.com
