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Baked by Linds

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Baked by Linds

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Baked by Linds, Bakery, 3801 Market Street, Riverside, CA.

11/04/2025

I feel like every post now I’m like “guys, I’m back” lol. Anyway… guys, I’m back! I made this sheet cake for my fiancé’s birthday, as requested. He challenges me every year to make something different for him that I haven’t done before. This year he wanted a Snickers inspired cake, so that’s what he got. Base is a moist chocolate cake, poked with holes and filled with caramel, topped with a peanut butter buttercream, crushed peanuts, and chocolate calligraphy (it’s been a while, my hands were a lil shaky hehe). I’m actually so surprised that it turned out pretty cute, I mean obviously it’s not a professional beautifully decorated cake, but she has character. Considering that cakes are my least favorite dessert, both to eat and to bake/decorate, a sheet cake is always the way to go for me. I was proud of her, and I’m glad she tasted so good. 🍫

06/21/2025

Made some cupcakes for our friends 30th birthdayyyy! I stuck to my tried and true moist chocolate cupcake recipe, but I played around with the buttercream! Our friend is a fan of whiskey, so I tried out a Maple Bourbon Buttercream recipe, and im not mad at it!! The maple comes through more than anything, but the aftertaste is definitely bourbon. Paired with the chocolate, it’s a perfect balance! He’s also an avid golfer so I felt like I had to include his hobby hehe. 😻⛳️
Thank you, Jakey, for helping me creatively and for taking the time to make these cutesie little flags! Happy 30th birthday, Jeremy!! 🎉

04/23/2025

Another one!!! I was sooo excited to make these because I just adore oranges! They’re such a nostalgic flavor for me. Reminds me of riding around Riverside with my dad and brother on our bikes, while little Max came along for the ride 🥹
These are some orange sugar cookies sandwiched between an almond cream cheese buttercream, aka heaven. The almond compliments the orange so well, and you only really taste it at the very end, which is what I intended. If an orange creamsicle was a cookie, this is her!!! 🍊🧡
(Recipe: )

04/22/2025

Okay, okay… I know I said I’d post more, and at the time, that was true. But that was before I started working full time as a baker at 85. Though I’m grateful for my job and what I do for people who love that bakery, I’ve been feeling incredibly burnt out. To the point where I started associating baking with only my job rather than something I love to do in my free time like experimenting with different flavor profiles and recipes. So I’ve just been lacking inspiration and drive to try new things and get back into it. I also thought, “well maybe I just don’t have it anymore,” but deep down I know that’s not true. So the other day, when I went to world market, I found lavender that I could use for cooking. If you know me, I LOVE lavender. I know it’s a delicate flavor and it’s very tricky to balance sometimes… add too much and it pretty much takes over your whole palette, but if you get it right, it’s such a beautiful floral flavor. So I grabbed it and immediately felt the drive to bake something with it! Considering scones were the one thing I had to bake twice in my finals, they seemed appropriate to bake and practice with. So here they are: Lemon Lavender Drop Scones with a lavender infused icing drizzled on top. 🪻💜
The lavender comes through beautifully, and I believe I got the balance just right so it’s not too much! These were actually really light and the perfect treat for a lovely spring morning. More to come… I promise!

11/29/2024

This year’s Thanksgiving bakes: Rose Apple Tart and Homemade Dinner Rolls with a Whipped Cinnamon Honey Butter. They were a hit and worth the time and effort! Everything was just soo tasty and flavorful, and I’m thankful.

I hope you all enjoyed your Thanksgiving! 🦃

11/27/2024

These cookies were the perfect little treat for a Friendsgiving I went to a little while back!! They are fresh Oatmeal Cookies with a Cinnamon Icing on top, and they taste like fall and happiness all rolled into one. 🍂

Also I’m happy to say that I will be posting more frequently again! Ever since I came back from Montana, I’ve been so busy finding a job and settling in with my partner that I haven’t had the time (or energy if I’m honest) to keep up with this page. So I hope you guys are ready for more posts and more delicious bakes! 🫶🏽👩🏽‍🍳

04/29/2024

An orange dream… I made a fresh Orange Tart with a Pâte Sucrée, filled with an Orange Pastry cream (made with freshly squeezed Navel Oranges), topped with a Chantilly Cream that has some orange zest folded in, and finally a beautiful, glistening candied orange slice. Having no tart tins didn’t stop me either, I decided to mold the dough around the backside of a muffin tin to mimic that tart shape which also made it easy to pop them right off! 🍊🧡
These beautiful photos are taken by the one and only Jacob Ford, who also set up the entire makeshift kitchen you’re seeing… maybe one day we’ll have actual tile like that. 😍

02/29/2024

For tonight’s “All American” themed plated dessert, I was inspired by Bananas Foster. I baked a Lady Finger Sponge sandwiched between Crème Diplomate, the top layer is soaked in a Bananas Foster Sauce and garnished with Chantilly Cream, toasted walnuts, and sliced bananas that were flambéed (*my first time trying that) in that sauce; and it’s accompanied with a strawberry sauce and caramel dots.

02/28/2024

For tonight’s “Sweet and Salty” theme I made a Dark Chocolate Sea Salt Cheesecake with a graham cracker crust, topped with a chocolate sauce, a dark chocolate sea salt shard, and some raspberries; and it’s accompanied with a caramel sauce. She’s beautiful, she’s delicious, and I absolutely love her 😍

02/26/2024

This weekend I catered 2 dozen chocolate cupcakes with a mixed berry buttercream! 🫐🧁
The amount of batter I had actually made exactly 24 cupcakes, and I’m kinda upset because I wanted to try one…

02/23/2024

Second themed plated dessert, “Seasonal.” I decided to do a lady finger sponge cake layered between a Strawberry Bavarian Cream, topped with Chantilly cream and toasted pistachios. It’s accompanied with a chocolate sauce and a(n attempted) strawberry rose. 🍓

02/22/2024

We’re backkkkk!! 😋 Here’s my first plated dessert of the semester under the theme of “Chocolate and Spice.” I did a take on the classic Paris Brest: a cinnamon Pâte à choux filled with a chocolate Pastry Cream Mousseline and a Cherry Chantilly Cream. It’s dusted with some powdered sugar and garnished with caramelized, blanched whole almonds and accompanied with a cherry ganache sauce (flavored with a cherry liqueur, and man it hits you, but in a good way 😉)

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3801 Market Street
Riverside, CA
92501

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