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Elie | Recipes, Growth & Real Baking Tips

@eliesbakes

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Recipes for your kitchen. Strategy for your page.
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New here? Welcome! What are you baking or cooking this week? How do you plan on sharing it? by @eliesbakes

If you’ve watched my reel on buttercream, you already know this works. If you haven’t, swipe through and go watch it in action ❤️

Save this so you never have to dig again! by @eliesbakes

Buttercream the hot water way 😉

Comment “recipe” and I’ll send you the free link to download!

@kitchenaidusa by @eliesbakes

When I first started sharing baking tips on social, I noticed something: a lot of my thumbnails didn’t tell anyone what the video was actually about. 🙈

Most of my content is tips, but people scroll fast. Clear text in the upper 2/3 of the frame tells them right away why they should stop and tap.

So if you’re sharing a tip or a recipe, try this: put your text in the upper 2/3 of your thumbnail and say exactly what the video is about. Clear beats cute every time.

Save this for your next post 🤍 by @eliesbakes

After making several batches of what I will be selling for the holidays, here are my tips for @pastrymade pins! See the last slide for a killer recipe made by their team. I am never going back ❤️ by @eliesbakes

Cat walk or cake walk? by @eliesbakes

1️⃣ Warm your heavy cream! Cold dairy + 350°F melted sugar = violent splatters and seized sugar. Microwaving your cream for 30 seconds first changes everything.

2️⃣ Use a light, heavy-bottomed pan. Thin pans create hot spots that burn your sugar before it’s fully melted, and dark pans make it impossible to see the color change.

3️⃣ If it seizes, DON’T PANIC. If your sugar hardens into a clump when you add cream or butter, just keep it over low heat and stir. It will melt back down! by @eliesbakes

I’m a big believer of keeping it simple and letting few ingredients work together to do the heavy lifting-especially when it comes to cake fillings.

For a really good, not too sweet berry filling here’s what you need. Oh and if you want to half it, then half it but this is enough filling for a 8” 4 layer cake.

2 16oz bags mixed ripe berries (raspberry, black and blueberry blend)
7.5oz sugar
4.5oz water
4oz cornstarch
Juice of one large lemon

In a large pot, pour in your frozen berries over medium heat. In a separate bowl, mix you sugar, water and cornstarch. Pour the slurry over the berries. It’ll start to bubble so make sure to keep stirring. It’ll thicken and once it does, add your lemon juice.

This comes together in about 6 minutes. I like to use a large pot so that it cools faster once I remove it from the heat. Some people like to add cornstarch into berries but I don’t like doing that because it can clump up.

❤️#baking by @eliesbakes

Embossed rolling pins work when you have a good cookie recipe.

@pastrymade Has an awesome butter cookie recipe I followed and it created some beautiful cookies! Work with chilled dough, roll out your cookies dough with a smooth pin first and then press and roll the embossed pins over it.

With the holiday seasons coming up, I highly recommend adding these pins to your artillery if you are cookie gifting this year!

#cookiedecorating by @eliesbakes

The first several clips are from a couple years ago and are orders for family and friends and the last clip is my cookies in a local shop today ❤️

Cheers to the bakers out there who are hustling and thank you to this awesome community for supporting in every possible way. I feel so lucky to be here. by @eliesbakes

Matcha in melted butter yields a MUCH better result in my opinion.

If you’ve ever had matcha powder clump up in flour or cold butter, you know it can sadly make your cookies look like they’re growing mold. Melting the butter solves that problem instantly.
Sift your matcha and let it sit with melted butter for 5 minutes! by @eliesbakes

I always share this little hack around the holidays because they are a great tool for those who have little room to work with.

Comment “stack” and I will send the link to purchase these on Amazon.

#paid by @eliesbakes