Hello and welcome to Bake Experiments! Super to have you here.
A newsletter devoted to making high-end baking easier for the home baker. With recipes, stories and tips. Where we play with flavour combinations and baking techniques - from the quest for the perfect macaron shell, to adapting classic bakes for a lower sugar content. Every bake is rigorously researched, and tested.
All of this alongside occasional food history & folklore titbits, pretty pictures of cake, and clearly explained patisserie recipes, bursting with flavour. Do pull up a chair, join me for some tea and cake!
Who am I?
Hi there, I’m Shell. I’m a British baker and former journalist/comms professional.
Four years ago, after looking after my two young children through the day, I headed out to patisserie collage in the evenings. This was followed by a cake decorating course, working with a cake decorator and selling my bakes from home.
Every week I post a baking experiment and accompanying recipe - this could be a new flavour combination or a baking technique. Ranging from testing the best way to keep your sponge cake moist, to three ways to fix a split chocolate ganache, to vital questions such as, does ground coriander seed work on a lemon muffin? (Yes, yes it does.)
My aim is that from novice to experienced baker, there will be something here for you. And we can share our tips and experiences together. Check out a full ‘What to expect’ post here.
Subscription Options
All Free subscribers receive:
Weekly Newsletters (term time only) and access to the accompanying recipe.
Access to Newsletters from the archive for Three months.
If you wish to become a paid subscriber - everything I personally earn from Substack in 2025 I will donate to The World Central Kitchen and FoodCycle.
Paid subscribers receive:
Full Archive and Recipe Index access to all previous newsletters.
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