Sunday, August 30, 2009

About Me





Welcome to my world of nonpareils! I created this blog to share my adventures in baking and sugar craft. Feel free to leave a comment.  I'd love to hear your thoughts, ideas and suggestions!  I have always been fond of that sweet, usually last course of a meal, but I wasn't always a baker and dessert maker.  For years, I was an aspiring painter. Most of my employed life has been spent working in galleries for local artisans. I still paint, but I have found a new joy in the art of baking and sugar craft.  I try my best to assemble delightful desserts that are as artful as they are delicious.




In short, Sprinkle Bakes is about making dessert beautiful. Here you will find a collection of recipes for all varieties of sweet treats. You'll also find tutorials, step-by-step instructions and recipes for novice bakers.  I do prefer made-from-scratch recipes, but would never criticize anyone for using a box mix.  I think they make nice shortcuts and do use them myself.


Maybe it's the kid inside me that never went out, or the kid outside me that never went in.  However you want to look at it, I love sprinkles of any kind. They are joyful, colorful, interesting, special.  And concerning dessert, that's just how I like it.



Email me at chef[at]sprinklebakes[dot]com
Follow my tweets @sprinklebakes
View my treats published at Tastespotting and/or Foodgawker.
Check out my photography tips at Pixiq!

If you enjoy Flick'r you can view my pictures here.
You can StumbleUpon me here.

If you leave a question in one of my posts, I will make every effort to reply.  Most likely the response will be in the same post (so check back!) or if you have a blog I will leave a comment there.


All writing, photography and illustration on SB is copyright Heather Baird (© 2009-11) unless indicated otherwise.  Photographs (one or two)  may be used if provided with a link to this website. DO NOT COPY MY ENTIRE BLOG POSTS AND POST THEM TO YOUR SITE.  Use your noodle.  Copyright infringement is no joke.

Recipe editing credits to Katie Watts 1/28/10 and forward.

 




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