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March Baking Challenge


March 2020 Baking Challenge: Homemade Crepes (recipe coming tomorrow)

Restaurant quality crepes are in your future this month! These super thin and delicate French-style pancakes are fantastic for breakfast, but make a delicious brunch, lunch, snack, or dinner. Sweet or savory, anything goes! Maybe you’ve made my homemade crepes before, maybe you haven’t. I have some new recipe updates, photos, and a complete video tutorial coming to that post tomorrow and you DON’T want to miss it! ?


Everyone who participates in the March Baking Challenge is automatically entered. See below for How to Join Sally’s Baking Challenge. My assistants and I keep track of your photos and randomly select 1 winner at the end of the month. This giveaway is open to the whole world. Giveaway ends on March 30th 2020 at 5pm ET.

1 winner will receive: $250 Amazon Gift Card. Winner will be selected at random and posted in the April Baking Challenge blog post on March 31st 2020.

How to Join Sally’s Baking Challenge

  1. Recipe: On or around the 1st of each month, I publish a new challenge recipe. Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as a new challenge recipe is published!
  2. Bake & Comment: Bake the recipe during that month.
  3. Share: Share your recipe photo using #sallysbakingchallenge and tagging me (@sallysbakeblog) on your public Instagram or Twitter. (Instagram direct messages are hard to track, so please email me your recipe photo instead.) You can also email me your recipe photo or upload your recipe photo to my Facebook page or Facebook group. By sharing your photo with me, you are automatically entered in the giveaway. For a bonus entry, leave a review on the challenge recipe.

Want to subscribe? Sign up for Sally’s Baking Challenge emails so you’re alerted as soon as a new challenge recipe is published.

Let’s Review the February Baking Challenge

February Baking Challenge: Swiss Meringue Buttercream

You took this challenge recipe and ran with it! Hundreds of you faced your fears of making Swiss meringue buttercream from scratch, a recipe many are too intimidated to try. And, simultaneously, this was the first time some of you used piping tips! That alone deserves a HUGE pat on the back. From cupcakes and cakes to macaron and whoopie pie filling, this Swiss meringue buttercream made its round in your kitchens. ♥

There are so many factors that could go wrong when making meringue buttercream and with my lengthy in-depth tutorial, each of you persevered. You can make Swiss meringue buttercream for life now. PLEASE BE PROUD!

One of my favorite comments came from reader Jamie:

“YUM! This recipe challenge intimidated me. Your tips and tricks were easy to follow, and led to a great success! I subbed out one teaspoon vanilla for espresso powder and added the melted chocolate for a “mocha” flavor. New favorite frosting, for sure. Thank you, Sally, you’re an awesome teacher!”

We gathered as many Swiss meringue buttercream photo entries as we could and included them below. (Email is the best way to help guarantee your photo will be included!)

Giveaway winner for February is Kristina and she has been notified. ?

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