Baking Tips From Bobbie’s Kitchen

Bobbie Lloyd 2

Baking is like creating art, and every last detail makes a major contribution to the final product. My years with Magnolia Bakery and creating new recipes have taught me so much about the importance of paying attention to these little details. Here are some of my best baking tips that I want to share with you to ensure that your recipes come out in tip-top shape!

1. Always read your recipe through several times and lay out all your ingredients before you start baking. Pay attention to the details and be prepared.

2. The best way to finish off a double-crusted pie is with an egg wash and a sprinkle of cinnamon sugar. It will also help achieve that golden brown color that a pie baker craves.

3. My favorite baking tools are my tongs and my bench scraper. I use my tongs for everything from opening the oven door to mixing ingredients in a pan. The bench scraper is the best clean up tool around!

4. Always make sure you fully understand what each step entails. If you don’t know how to beat egg whites until “peaks form,” find a YouTube video and learn! Always follow directions. Check your oven temperature. Every last detail counts!

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Just in time for Easter: How to Make Cottontail Cupcakes

Our creative director Linda Facci teaches us how to make your favorite classic vanilla cupcakes into cute little Easter bunnies with this simple DIY!

bunny ears 2

To make a white chocolate bunny ear cupcake, you’ll need:

–  cupcakes iced with vanilla (white) buttercream and topped with shredded coconut (optional)

bunny ear template

– parchment paper

– white chocolate (we recommend using chips)

– ziplock bag

– mini meringues (optional) bunnie-ears-how-to- 1. Create template of bunny ears or free hand the shape. Place template under parchment paper.

2. Place melted white chocolate into a ziplock bag, snip off the tip

3.  Start to trace the shape of your ear, creating a border

4. Start to fill in the shape with the melted white chocolate

5. Let set for about 30-60 minutes

6. Optional: Use a mini meringue as a cottontail for the bunny!

7. Place the white chocolate ears into your iced cupcake.



– Melt your white chocolate in the microwave in 20 second intervals. Stir in between.

– Place your completed bunny ears in the fridge or freezer to set faster.

– Use milk or dark chocolate instead.

– Make pastel bunny ears by adding a few drops of food coloring to the white chocolate.

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How to Bake: Red Velvet Whoopie Pies

We’re preparing for a blizzard here in NYC so we’ll most likely be baking up a storm this weekend! Baking is always a fun family activity and is a nice thing to do when the weather outside is a bit frightful. One of our favorite Valentine’s Day recipes is heart-shaped red velvet whoopie pies. It combines one our favorite cake flavors – red velvet – with a light whipped vanilla icing. Whoopie pies are a nice alternative to cupcakes, with the icing sandwiched between the cakes rather than on top. We think they’re the perfect combination of cake and icing – and aren’t too messy to eat!


Try out our red velvet whoopie pie recipe below. You can cut them out into different shapes, including hearts for Valentine’s Day. Stay safe and warm, everyone!

Magnolia Bakery’s Red Velvet Whoopie Pies


  • 3 – 1/3 cups cake flour (not self-rising)
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda


  1. Preheat oven to 350 degrees. Cakes – grease and lightly flour, three 9 x 2” round cake pans. Line the bottoms with parchment paper circles (or wax paper). Cupcakes – line 2 dozen cupcake liners with paper liners. Whoopie pies – grease and flour 2 Jelly roll pans (10 ½ x 15 ½) then line with parchment paper and grease and flour again.
  2. In a small bowl, sift the cake flour and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Gradually add the sugar and beat until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Scrape down the sides of the bowl.
  6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated but do not overbeat.
  7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

Whoopie Pies: Pour 3-4 cups of batter into each prepared pan, bake for about 10 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pan. When completely cool using a cookie cutter, cut desired shapes, layer with whipped vanilla icing or your favorite buttercream!

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