MAY BAKING CHALLENGE
May 2018 Sally’s Baking Challenge Recipe: Cheesecake
We’re perfecting creamy, smooth, and classic cheesecake this month!
Everyone who participates in the May 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 April Baking Challenge
April 2018 Sally’s Baking Challenge Recipe: Homemade Croissants
April’s baking challenge was the most advanced challenge of the series so far. Croissants certainly aren’t easy and require dedicated time and attention. Many said you never thought you could bake croissants at home and felt a huge sense of accomplishment when you pulled your croissants out of the oven. That’s what I call a baking challenge success– pushing yourself out of your comfort zone and trying something you once thought was impossible. How empowered do you feel? A huge congratulations is in order because once you bake croissants, you’re a kitchen master. I wonder how many pounds of butter we used!
One of my favorite recipe reviews came from reader Austria:
“I made croissants today thanks to you!! I still can’t believe it and am quite impressed with myself over this. Your recipe, tips, photos, video were all fantastic and easy to understand and follow. I started yesterday and left the dough overnight in the fridge for the 2nd long rest and finished them this morning. The most buttery flakey delicious croissants EVER!!”
Giveaway winner for April is Katie and she’s been notified. 🙂