Bake from Scratch Magazine July/August 2021 Back Issue

Our July/August issue is one big love letter to summer. We celebrate the seasonal haul of fresh produce by revealing our top secret for extracting the best flavor from fruit: roasting. Our roundup of roasted fruit recipes includes blueberries, mangoes, pineapple, and strawberries—which make way for our perfectly pink cover star, Roasted Strawberry Cake. We also have an entire section devoted to a revamped take on a childhood favorite: poke cakes. From a decadent hummingbird remake to a German chocolate dream, these are the flavor-infused cakes you won’t want to miss. Then we cool things down with our custard powder feature, a gorgeous ode to the vanilla-forward benefits of baking with Bird’s Custard Powder. From road trips to beach trips, we have a feature for a classic treat that sports an edible wrapper. Our The Essential . . . Hand Pies feature takes on the portable pastry from the crust up, tackling the filling, crimping, and, if desired, frying the ultimate summer treat. If you are a fan of the natural sweetness that honey provides, don’t miss our deep-dive into the history and science of honey followed by four honey cakes from around the world. Have a love for cookie dough? We do, too. Our recipe for Edible Chocolate Chip Cookie Dough is the most decadent and quickest fix yet. Finally, we share Chef Rakka’s story and recipe for a Syrian pastry called Ekmak, that recalls a special moment in time. From dreamy dinner rolls to sheet pan recipes that feed a crowd, our July/August 2021 issue has all the recipes you’ll need to perfect your summer baking!