April Baking Challenge

homemade croissants on a platter


April 2018 Sally’s Baking Challenge Recipe: Homemade Croissants

Croissants are a labor of love. They take time, commitment, patience, and determination. But if you have time to work on the dough and know how to read directions, I know you can successfully make croissants.


Everyone who participates in the April Sally’s 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. Visit the Sally’s Baking Challenge FAQ page if you have any questions about my baking challenges!

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. Send: Share your recipe photo with us via email: [email protected]. By emailing your recipe photo, you are automatically entered in the giveaway. For a bonus entry, leave a review on the challenge recipe. Instagram direct messages are hard to track, so please email your recipe photo instead. Feel free to share on social media using #sallysbakingchallenge and tagging me (@sallysbakeblog), but the only way to guarantee you are in the running is sending your entry via email.

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 March Baking Challenge

March 2018 Sally’s Baking Challenge Recipe: Vanilla Naked Cake

I challenged you to make and decorate a naked cake and the creativity and talent in this baking community completely blew me away. This month showed the most participation in a baking challenge yet! You took this challenge and ran with it, baking some of the most beautiful and breathtaking cakes. And, best of all, you had fun doing it. From lemon cake and peach cake to carrot cake and chocolate raspberry cake, your naked cakes and semi-naked cakes are the best cakes I’ve ever seen. They’re all works of art!

One of my favorite recipe reviews came from reader Anna:

“I made this vanilla cake with your strawberry buttercream for a dinner party last night and it came out just beautifully. It tasted AMAZING and looked really lovely. Special thanks for all of your recipe videos. They’ve made frosting and assembling layer cakes so much more approachable!”

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

collage of naked cake images

collage of naked cake images

collage of naked cake images

collage of naked cake images

Giveaway winner for March is Kim and she has been notified.

naked cake winner image


  1. I’ve been waiting for this recipe for so long!! Thank you so much, I’m so excited! And Happy Easter!

    1. Happy happy Easter!

  2. I KNEW IT!! Lol. As soon as you mentioned a hint of this month’s baking challenge last month, I was almost SURE you would do this! I absolutely can’t wait!!

    1. YUP!!! 🙂

  3. Yessss Sally I was one of those people who have been asking you about this pastry. It’s my fav dessert in the world (almond ones). I have made them before but it was very tough and I wasn’t ecstatic about my results. Can’t wait to see how you will teach us.

    1. I’m confident you’ll be happy with the results. Excited for the recipe to be published tomorrow!

  4. Jean Duchesneau says:

    I can’t wait!!!   Very excited

  5. Ooohh I hope I don’t need a heavy duty mixer

    1. A stand mixer definitely makes the job easier!

    2. From other recipes I’ve seen it’s unlikely. But you will need a lot of butter.

  6. Very excited to try this recipe. There is this donut shop that makes light, airy, melt in you mouth croissants. They will even glaze them, if asked, so delicious. Now I can try to make them myself. 

    1. Glazed croissants? My self control would be in serious trouble.

      1. YES!! There is a local restaurant that does a glaze on theirs. Trouble is, an order of croissants consists of 5 pieces. So my son and I always try to sneak the last one without the other one seeing. LOL

  7. Yeeey! I am soooo looking forward to it! Croissants scare me!

    P.S. Hope Easter went well and that Noelle enjoyed her first Easter experience! 🙂

    1. Don’t be scared about croissants! You can do it.
      Noelle’s first Easter was so much fun. She wore 2 dresses, though neither of them lasted for more than 10 minutes haha!

  8. Linda @ Today She Loves says:

    Sally, I can do macarons but chocolate and croissant have been my most intimidating baking projects that I won’t even touch. So excited to try this baking challenge and will definitely check back tomorrow.

    1. You CAN do it. I promise.

  9. William Brown says:

    I have made croissants recently with mixed success. They were all good, but lacked the consistency and quality that I wanted. Looking forward to April baking. 

  10. Pretty sure this will promote me to a whole new level in my house-my family loves croissants. Especially honey butter ones like they serve at Cheddars!

  11. Very excited for your recipe! I have made croissants before which are definitely worth the effort and time, but I always appreciate your spin on recipes and all of the helpful tips too. Great choice for a baking challenge! Happy Easter to you and Noelle!

  12. Paige Flamm says:

    I have always want to make my own croissants! I can’t wait!


  13. Ohhh…. This one is a challenge! I made a naked carrot cake in a bundt pan. Was very minimal so I didn’t post. The crossaints I will post.

  14. Oh my gosh! So so excited to try your croissant recipe 🙂 

  15. I hope that you will mention how to make almond and chocolate croissants. My family spends way to much money on them at the bakery!

    1. Chocolate croissants are coming too!

  16. I didn’t try the naked cake but the croissants are going to happen. I’m excited!

  17. kristène Dens says:

    je suis contente, j’étais une de celle qui avait demandé cela en début d’année..coucou depuis le canada..

  18. Yes I have made them before a few times they’re very labor-intensive but worth it

    1. So worth it!

  19. Oh, my, croissants are one of my husband’s fave foods and tomorrow is his birthday… Coincidence? I think not… Will run out to get some butter and yeast…

    1. There’s nothing better than fresh homemade croissants ON YOUR BIRTHDAY!

  20. I am very intimidated by yeast so this will be a true challenge for me. Fortunately, I’ve gained a bit of confidence being around you ladies the last few months, so I will give it a go 🙂

    1. You can do it.

  21. Ellie Mastin says:

    OMG!!! This time I will do your baking challenge. I tried making croissants last Christmas and I failed. I’m so excited 🙂

    BTW: Your banana cake, lemon coconut cake and carrot cake was a BIG HIT at Easter. Thank you again for all your amazing receipts.

    1. Did you make all 3?? That’s incredible!! I’m not sure which slice I’d grab first. I love them all!

  22. Dayo Sheehan says:

    Can’t wait to try but very very scared 

  23. Do you have any non-dairy food recipes that you post? Thanks

    1. Hi Amy! I don’t have many non-dairy recipes, but I do have some naturally vegan options: https://sallysbakingaddiction.com/category/special-diet/vegan/

      One of my favorite cookie recipes is non-dairy too: https://sallysbakingaddiction.com/2017/01/19/good-morning-sunshine-breakfast-cookies/

  24. Yaaaaaaaassssssss!!!!!! Love it and I can’t wait Sally this is gonna be awesome !

  25. Gonna try this challenge! I love Croissants!

  26. Oh dear. My secret shame as a baker is that yeast scares me (I wimped out on making cinnamon rolls on Easter and made a eggs benedict casserole instead). I should know how to make croissants, though. Maybe I’ll face my fear this month

    1. Eggs benefit casserole sounds SO GOOD though!!

  27. I have  caught the addiction and my family thinks I need intervention even though they don’t complain tasting the results.   I now want to invest in a stand mixer but don’t know if I should get a tilt head or bowl lift, I would not know the difference.  Which do you prefer?

    1. Hi Rachelle! I personally prefer a tilt head stand mixer. I switched to a tilt head as the bowl lift was a little too clunky and the head got in the way a lot. I just prefer the easy adjustability of the tilt head.

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