New Email Series – Baking Made Easy

top of fresh berry whipped cream cake

Let me introduce you to my (free!) email series called Baking Made Easy.

What’s the Email Series About?

I’ve made 1,000 mistakes in the kitchen. And that was just yesterday. Baking is a science and I love sharing what I learn.

My constant goal for this website is to condense, concise, and update– make all my blog posts easier to read and easier to follow. With this in mind, I thought now would be the perfect opportunity to combine some of my best baking recipes, tips, and tutorials into one place: an email course. This series includes some of my most popular posts (that I’ve re-written and condensed!!!). You’ll receive 1 email per day for 5 days. After that, I’ll send you 1-2 emails per week with additional popular recipes as I update them with recipe notes and easier instructions. Again, it’s completely free just like the content on my blog.

(Honestly there are no gimmicks or sponsorships or anything like that. I just wanted to bring attention to older blog posts as I refresh them!)


Is This For Me?

It’s free! All that’s happening is me showing up in your inbox. You don’t need to do anything– just read, learn, and get excited to apply some of the lessons in your own kitchen.

  • If you’re a new reader, this might be content you’ve never seen before
  • If you’re a beginner baker and want to learn some helpful baking lessons
  • If you don’t feel like scrolling through hundreds of recipes, let me hand pick them for you!

Sign Up Here

You can unsubscribe at any time. Seriously no hurt feelings! If you’re a regular reader and want email notifications whenever I publish a new recipe or article, you can sign up for regular emails here. Thank you so much for reading, following along, and baking my recipes.

Pictured: Fresh Berry Cake

27 Comments

  1. This is such a great idea! I look forward to reading them and trying any recipes I might have missed!

  2. I am so excited for this, thank you so much Sally. I love to try your recipes and mine don’t quite look like yours (okay some don’t look at all like yours) so I’m looking forward to your emails.

  3. I am so glad that you are doing this. I am a seasoned baker but still make many mistakes and have so many things I would like to learn. I have come to look forward to and trust your recipes, tips, tricks and insights. Can’t wait for this new series. Thanks for sharing all of your expertise with me and your many followers.

  4. All signed up!

  5. Love the series. I am teaching my 10 yr old nephew to bake. He always brings a set of measuring cups and spoons that fit together into a R2D2 figure. For some reason, we had been baking for awhile last week, and for some reason yeast did not activate. He was a bit concerned. I told him it is natural to have screw ups when baking. Sometimes it just happens. I did not want him to think mistakes were not ok. Frustrating and disappointing, but normal.

  6. Assunta Sagnelli-Olivier says:

    Signed up! this is an awesome opportunity to get over the uncertainty of the science of baking…I hope….maybe with this, I can get adventurous with baking. Thanks so much

  7. I am so excited that you’re doing this! I have been a professional for 30 years, (retired now!) and yet still learn new ideas and techniques from you. I love it. Thank you so much!

  8. Love your site and excited about this new feature!

  9. Thank you for all you do to help us become better bakers. I love your recipes and know anything I make from your site will taste fantastic! You spoil us already with the tips and information you provide. I started weighing all my ingredients because of your posts. Now, when I look at a recipe without weight along with the quantity I wonder if the person that wrote it is really a true baker and teacher like you are.

  10. Just subscribed to Baking Made Easy this morning. Received my first email on 10 baking secrets. Guess what….you can teach an old dog (68) new tricks!!
    Sally, keep up the good work.

  11. Hi Sally! Happy holidays! Thank you for all that you do! Your site is my go to for all baking recipes.
    Have a wonderful 2019, and much appreciate your efforts and your knowledge.
    Best regards, Jenine

  12. I have signed up. I like to read post to learn how to improve baking techniques. And “lessons learned” from mistakes may help me avoid one of the many I make. Best wishes for success in 2019!

    Wishes for tasty dishes,
    Linda

  13. Perfect timing!! Sally I love your recipes and because of this have decided to 1.) bake more often 2.) become better at it. I am so looking forward to this journey and am excited to get started.

  14. Hi Sally,
    I can’t wait for the new series, this will be great! I’m all signed up!

  15. An email subscription I’m HAPPY to receive! Love the blog and the way you explain the “why” behind your recipes. Thanks so much sharing your expertise!

  16. So looking forward to this series. Happy New Year!

  17. Can’t wait!!! Love your recipes and explanations!! The lemon blueberry cake is a favorite around here!!

  18. Hi Sally,
    What a wonderful idea…am looking forward to this new series! I’ve tried many of your recipes (I love baking) and they have all been delicious and impressed my guests…and I’ve shared quite a few! Thanks!

  19. Terrie Waterstraut says:

    My husband gave me Sally’s Baking Addiction for Christmas, and I couldn’t be happier. I can’t wait to try everything in the book!! Your recipes always turn out perfect!

  20. Gisele Schaeffer says:

    Thank you Sally. Love your recipes, they are so concise. Baking is so easy with your recipes.

  21. I love everything you do, Sally, and I did sign up for this because in my “dream life,” I would be able to crank out delicious desserts for those I love and for those whom I want to show my appreciation for, but I have not baked anything since I was in high school HomeEc class, which was at least 20 years ago (and even then, the gingerbread men started on fire at the bottom of the oven). I always think maybe I could try something simple like banana bread, but I have limited space to work with in my apartment and in all honesty, I think I would lose all control and just eat everything sweet, just leading to self-hate. If anyone can get me over my fears, maybe it is you, Sally. If I can’t do it, I’ll continue to admire your gifts to our world from afar. Thank you for creating such a place and being willing to share your talents. Not everyone is so generous.

  22. Can’t wait! Thank you Sally. I’m pretty confident with cakes and cupcakes but have been having challenges with my “go-to” chocolate chip cookie recipe lately. I cannot figure out why they keep “sinking.” I’m heading to re read your tips now but looking forward to the tips email soon.
    Thanks again for sharing all your wisdom and experience. 🙂

    1. Hi Jenny, Try using this blog post to help you troubleshoot your cookies: https://sallysbakingaddiction.com/tips-for-cookie-spreading/

  23. Sally,
    Thanks so much for all your efforts.learning with my daughter and it has been exciting. God bless you n yours.

  24. Sally, I now have a kitchen aid stand mixer , I finally splurged !! I love it but not always sure what the levels of mixing are. It has stir then 2,4 6,8,10. Have you posted what levels should be used somewhere? For Example , would stir be considered low? I never really know what low or medium is or fold for that matter. The highest I assume is for egg whites or whip cream
    Thank you !!
    You make cooking so much fun !!

    1. Hi Traci, Congrats on your new mixer – can’t wait to hear what you bake with it! Stir and 2 would be low, while 8-10 would be high. Usually when a recipe says “fold” it can be just by hand with a spatula.

  25. patricia zabala says:

    I’m new to making bread, didn’t start till 55, and I can’t get the kneeding right to save my soul. I try mixer, I try by hand still very sticky. You’re not supposed to add to much flour so I have no idea what I’m doing wrong. And shaping into a tight form? Whole other story.

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