MARCH BAKING CHALLENGE
March 2020 Sally’s Baking Challenge Recipe: Homemade Crepes
These super thin and delicate French-style pancakes are fantastic for breakfast, but make a delicious brunch, lunch, snack, or dinner. Sweet or savory, anything goes! Maybe you’ve made my homemade crepes before, maybe you haven’t. I have some new recipe updates, photos, and a complete video tutorial coming to that post tomorrow and you DON’T want to miss it! 🙂
Everyone who participates in the March 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
- 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!
- Bake & Comment: Bake the recipe during that month.
- 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 February Baking Challenge
February 2020 Sally’s Baking Challenge Recipe: Swiss Meringue Buttercream
You took this challenge recipe and ran with it! Hundreds of you faced your fears of making Swiss meringue buttercream from scratch, a recipe many are too intimidated to try. And, simultaneously, this was the first time some of you used piping tips! That alone deserves a HUGE pat on the back. From cupcakes and cakes to macaron and whoopie pie filling, this Swiss meringue buttercream made its round in your kitchens. ♥
There are so many factors that could go wrong when making meringue buttercream and with my lengthy in-depth tutorial, each of you persevered. You can make Swiss meringue buttercream for life now. PLEASE BE PROUD!
One of my favorite recipe reviews came from reader Jamie:
“YUM! This recipe challenge intimidated me. Your tips and tricks were easy to follow, and led to a great success! I subbed out one teaspoon vanilla for espresso powder and added the melted chocolate for a “mocha” flavor. New favorite frosting, for sure. Thank you, Sally, you’re an awesome teacher!”
Giveaway winner for February is Kristina and she has been notified. 🙂