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Megan Learns to Bake, Wolfforth, TX (2026)

03/02/2026

Happy FIFTH birthday, Audra!
This is her birthday cake- a banana sponge with layers of caramel sauce and peanut butter frosting. The peanut butter flavor was a little dominant, but each of the elements were really great on their own.
💡Lesson Learned: I've never tried the Lambeth style of decorating, but really enjoyed it. Feels very vintage, but Audra was ecstatic about how it turned out. The hardest part was that the peanut butter left my frosting a little too soft to hold some of the designs, so I had to keep adding powdered sugar to get it to firm up.

01/28/2026

🎉Happy birthday Caleb!!! My smallest human turns three today and he picked "fire truck" for his cake theme. Why I couldn't do it the easy way and make a cake with a fire truck on it, we'll never know. 😆 Vanilla/vanilla inside, so nothing to write home about there, but the construction and décor was where the real time was spent.

This was my first time covering a cake with fondant and I wouldn't be surprised if it was my last. I made marshmallow fondant for the red that covered everything in hopes that the taste would be less...fondanty. It was fine, at best, and very hard to work with. There are SO many tears and wrinkles hidden under those details. But I still think the overall effect worked and he certainly wasn't confused that it was a fire truck. And I love the tiny lights for the top and headlights - they just make me smile!

💡Lesson learned: Getting the airspace under the truck was the dominant challenge of this cake. It's heavy and relatively narrow, so supports that would be hard to notice, but sufficient to support it were tricky to find. The first mistake I made was thinking I needed less support than I actually did, and I actually dropped [and caught] the front of the engine at one point leading to a pretty big dent in the front driver's side. Then as I tried to prop it up, the whole thing kept tipping over or tilting. It was nerve-wracking. The real MVP was my husband who made a couple perfect-height stacks of black Lego bricks that were strong, washable, and just the right fit to add the needed stability without distracting from the cake.

01/19/2026

Black Forest Entremet

This project was quite an undertaking. An entremet is a multi-layer French dessert. This particular one has a layer of chocolate cake, a vanilla namelaka (kind of between a ganache and a panna cotta), a cherry gelée, a chocolate mousse, and a mirror glaze. I wish I could tell you that it tasted as good as it looked, but it was lacking the punch of flavor that I was hoping for

💡Lessons Learned: This was a huge lesson in gelatin. I specifically ordered sheet gelatin since I'd never tried that before. I liked it a lot better than powdered and I felt like the steps of blooming and melting made a lot more sense when I could see and feel it. The mirror glaze was my big mistake- without enough gelatin, it was too liquid and most of it just ran off and pooled around the base.

Recipe from Antonio Bachour

12/21/2025

Gingerbread Lighthouse

My first attempt at a homemade gingerbread house didn't turn out so bad! I thought up the design, planned it on graph paper, and cut it out of card stock all before any ingredients happened. Then I made dough, rolled and cut, baked, sanded, filled windows with isomalt, decorated with royal icing assembled with isomalt and lit with electric tea lights. Whew! Less than a week start to finish working a little bit each day. The final result is 17" tall, completely edible, and smells delicious.

💡Lesson Learned: So many, but I'll give one example. Getting the sides perfectly straight was a grand effort with only partial success. First, I cut the dough with a template and an exacto knife, then recut the dough when it was still warm. When fully cooled, I sanded the sides with a microplane and removed any roughness that would make them sit further apart. Flat, the pieces were completely flush. But when I started assembling, I found that they had all bowed up in the center which meant the middles sat a little bit apart in the final assembly. I would like to try cooling them with an even weight on top to see if that would solve the issue.

Recipe for construction gingerbread from

12/19/2025

Chocolate Hazelnut Crêpe Cake

Crêpes aren't something I've made before and I rather enjoyed the process even if it takes a fair amount of hands-on time. While making it, I thought "Why bother with all the stacking and spreading parts of making this a cake?" but when I ate a slice, there was a perfect tiny delight in peeling off little sweet chewy layers.

💡 Lesson Learned: There was certainly a learning curve on getting the crepes spread evenly and cooked well. I changed pan sizes, heat, batter scoops, spreading tools, and flipping utensils before I got into a pattern that worked well for me. Making 1 good crêpe: not so bad. Making dozens of excellent matching crêpes: pretty challenging.

Recipe from Bake From Scratch

12/08/2025

"Baby, it's cold outside" was the baby shower theme and I decided on a cozy bonfire s'mores cake to warm up the dessert menu. I made chocolate cake with toasted marshmallow buttercream and graham crumbs. The rocks of the fire pit were made of a quick Oreo fudge, the logs were fondant and the flames were isomalt.

💡 Lesson learned: I didn't follow a particular recipe for the toasted marshmallow buttercream. I used my regular Swiss meringue buttercream recipe, but before I added the butter to the meringue, I repeatedly torched the meringue and stirred the toasty bits in until the flavor became more pronounced. Very mild flavor in the whole cake, but the frosting by itself was delicious!

12/08/2025

My father-in-law, Walt, is retiring and we celebrated his career with a party this weekend. I had the honor of making his cake and couldn't be more thrilled with how it came out. New all-time favorite project.

The personal details were what I enjoyed so much. I wanted to capture the breadth of his career and had seven pictures around the bottom that spanned from his cowboy.and roping days through his TCFA presidency and years between. The hat on the top is based on one he owns and the lasso, boots, and spurs were riffs on his as well. The belt looks "embossed" with stencil and gold powder and "stitching" from a pastry wheel. The rope details were made with fondant in a silicon mold and the pictures were edible images.

I lost count of the hours I put into this one, but it was an honor to get to celebrate a great man and his career through cake.

The top two tiers were Italian cream cake with a cream cheese German buttercream. The bottom tier was chocolate cake with espresso French buttercream. The whole outside was vanilla Swiss buttercream. It made the trip more than 4 hours in the car where I added all the fondant decor I prepared without incident!

💡 Lesson Learned: Edible images were brand new to me, but there weren't too many tricks. I purchased them from a local baker who prints them, made sure to peel the support backing off. And then placed them on a thin sheet off fondant to prevent them from absorbing moisture from the cake and ruining the ink.

11/24/2025

Frozen White Chocolate Lime Mousse Cake

If cheesecake and key lime pie had a baby, it would be this creamy, tart, sweet treat. A graham cracker crust (repeat of my last homemade graham crackers) filled with a set white chocolate and lime mousse and topped with shaved white chocolate and lime zest.

💡 Lesson Learned: The recipe called for chilling the crust without baking it, quite a surprise to me. But I found that it didn't come out of the springform pan the way I would have hoped on the bottom. So next time (and there WILL be a next time), I'm going to bake it and see if it holds together better.

Recipe from Bake from Scratch

11/13/2025

NY-Style Cheesecake with Apple and Caramel

I swung hard on this one, but it wasn't a home run. I made all the components from scratch, including the graham crackers for the crumb crust. The crust and filling came out really well and I was more than surprised how perfect the bake was after several hesitations about the oven timing and water bath. The caramel sauce and the apple compote, not so much. I tried a new buttermilk caramel recipe, but the texture wasn't my favorite, though it was an acceptable cheesecake complement.

💡Lesson Learned: I let the apple compote hang out on the stove too long waiting for the apples to soften. What I did instead was make a tooth-ripping hard caramel studded with apple jerky. Once I actually tried it, I threw it in the trash to avoid extra dental bills and attempted to salvage all the dishes it had touched from their hardened-sugar entrapment. Zero stars for that experience.

Your turn: Any kitchen disasters that took you longer to clean up than to make?

11/11/2025

Challah with 8 Strands

I've been feeling the need to up my game when it comes to plaiting/braiding. It was time to learn the ways of the dough octopus/8 strand plait. I used a standard challah recipe and consulted enough YouTube videos to see the braiding pattern. It wasn't perfect, but I think it got the general pattern okay.

💡 Lesson learned: I struggled most with joining the ends with their uneven bits. After the fact, I realized I could have just trimmed them a little and pressed two flatter ends together. Hindsight. At least it could pretend to be a wreath or something if I put some color on the seam. 🤷‍♀️

11/08/2025

Bird's Milk Cake

What a unique bake with a equally unexpected name. I've never made anything quite like it. Two thin, nearly-shortcake cake layers with a set caramely, custardy filling and topped with chocolate ganache. The name, apparently, originates from it being a scarce delicacy from its original bakery home and points to how hard it was to obtain.

💡Lesson learned: The set layers include gelatin, an ingredient I rarely use, as part of the caramel. This threw me off a bit because making a custard with gelatin is....odd. I had to pay very close attention to my temperatures because my normal sensory cues- sight, sound, and smell- weren't serving me well this time.

Recipe from Bake From Scratch

Megan Learns to Bake

03/02/2026

01/28/2026

01/19/2026

12/21/2025

12/19/2025

12/08/2025

12/08/2025

11/24/2025

11/13/2025

11/11/2025

11/08/2025

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