Welcome to The Floral Apron
The Floral Apron is home to easy-to-follow recipes with cleanup ratings. Every single recipe has a picture of the dirty dishes at the end, so you know exactly what you’re committing to before you even start on it!
I also take care to thoughtfully write all of my recipes, so they’re great for beginners. I want everyone to feel confident to try tackling even more complicated bakes, like macarons.
You can read more about what makes my blog different in more detail below:
1.
Easy-to-Follow Recipes
I test all of my recipes multiple times to get them perfect. Then, I thoughtfully write them up with extra details so you know what to expect in every step.
Not everyone knows what the ribbon stage is when it comes to eggs. And rather than making you open a new tab to search “what does it mean to whisk eggs to the ribbon stage,” I tell you—right in the recipe card!
I also have step-by-step process images and a short vertical video for each recipe. No matter the kind of learner you are, I have you covered!
2.
Cleanup Ratings
Doing up the dishes is my least favorite part of being in the kitchen, but there’s no getting around them if you want to bake something from scratch.
That’s why each of my recipes has a cleanup rating and a picture (or two!) of the dirty dishes. Hopefully, this helps you plan ahead—or mentally prepare.
When possible, I also share tricks to reduce the amount of dishes you need to use and tips for cleaning off stuck-on foods. If you know you don’t want to be at the sink for long, you can sort all of my recipes by cleanup rating (and more!) to find recipes with little cleanup.
3.
Baking Science
While cooking is largely an art, baking is a science. Whisking eggs to the ribbon stage incorporates air, which helps make the signature humps on madeleines. That air can also act as an insulator, which can help prevent eggs from curdling when tempering them for a custard-based ice cream.
It’s interesting, right? The more experience I had in the kitchen, the easier adapting and developing my own recipes became. That’s mostly due to learning the science behind baking!
Now, I can’t promise that you’ll be able to develop your own recipes from scratch after making a handful of mine. But I can promise that you’ll start to learn why the recipes work, making you a better baker over time.
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