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Flo Braker

Flo Braker
Did you know?

Get a scale! Flo Braker's advice to nervous bakers is to weigh ingredients on an accurate scale. It's important, she says, to measure meticulously when you bake. Weighing flour and sugar takes the guesswork out of it.

Flo Braker
Flo's Featured Recipe
Sesame Spice Chips

Click here for recipe

Flo Braker specializes in American and European baking and pastry making as well as fruit and chocolate desserts. Her trademark is her extraordinary variety of sweet miniatures, with an emphasis on baking techniques.

 

Flo has been teaching baking techniques and her sweet miniatures across the country for 35 years. She has been a baking consultant to many, including MGM Studios for a movie featuring Ted Danson called Getting Even With Dad. She wrote a column on entertaining for the San Jose Mercury News from 1984 to 1989, and has been The Baker columnist for the San Francisco Chronicle’s food section since 1989.

 

Flo’s most recent book is Baking For All Occasions: A Treasury of Recipes For Everyday Celebrations. She broke new ground in the literature of dessert making in 1985 with her The Simple Art of Perfect Baking and the IACP award-winning Sweet Miniatures: The Art of Making Bite-Size Desserts, a book that was completely revised in 2000. Flo collaborated with 12 other bakers on The Bakers Dozen cookbook.

 

Flo has participated on public television with the late, very great Julia Child in Baking with Julia, the FoodNetwork’s Baker’s Dozen series (five shows) and Live with Sara Moulton. Flo featured her sweet miniatures in two baking segments on another PBS show, Home Cooking. She is an on-line contributor to Sally’s Place website with her “Occasional Baking” column.

 

Flo is a charter member and past-president of the International Association of Culinary Professionals, a charter member and past-president of the San Francisco Professional Food Society, and a charter member and immediate past-president of The Bakers Dozen. She also served for three years as a trustee of the International Association of Culinary Professionals Foundation (now known as The Culinary Trust). She served for five years as a member of the Board of Directors of the Northern California Chapter of the American Institute of Wine and Food, is a member of Les Dames D'Escoffier, San Francisco Chapter, Women Chef’s and Restaurateurs, International Women’s Forum, and a 1997 inductee into The James Beard Foundation Lifetime Who’s Who of Food and Beverage in America. 

 

Flo, proud grandmother of three, lives with her kind, supportive husband in Palo Alto, California.

Latest Recipes

Harlequins

These simple but delicious cookies, scented with orange and lemon zest, are made elegant by an easy two-glaze decorative finish I learne...

(1 Votes)

Florentine Squares

I love these crunchy, candy-like cookies so much that often I don’t even coat them with chocolate, though it really is an important feat...

(1 Votes)

Sesame Spice Chips

I fondly remember these molasses-cinnamon cookies from my childhood. However, I’ve made them even better by adding sesame seeds. These r...

(1 Votes)

Hedgehogs

These charming chocolate and rum buttercream creatures, each with its own personality, are known as Igels in Austria. They captured my h...

(1 Votes)

Chocolate Starlets

These are rich with the flavor of walnuts, a hint of spice, and, of course, chocolate. Decorating them couldn’t be easier, after you tur...

(1 Votes)

Golden Caramels

Golden Caramels—literally, that’s what these are in taste, color, and decoration. Decorate each caramel square with a bit of 24-karat go...

(1 Votes)

Nougatine Cones

These thin lacy wafers, rolled into tiny cones while hot from the oven, make perfect receptacles for chocolate ganache or coffee butterc...

(1 Votes)

Double Chocolate Tartlets

Although figs are my favorite fresh fruit with this combination of tender chocolate short pastry and almond-chocolate filling, after tas...

(1 Votes)

S’more Squares

You don’t need a campfire to make this version of the classic S’more. It has all the luscious ingredients in a petit four-sized morsel.

(1 Votes)

Polka Dot Minicakes

The elegant appearance of these minicakes belies their easy decoration. Cover little rounds of almond cake with a creamy white chocolate...

(1 Votes)

Butter Almond Cake

This is a moist butter cake with a subtle almond flavor. When small strawberries or fresh raspberries are available, I substitute them fo...

(1 Votes)

Apricot Pound Cake

This luscious, buttery-flavored pound cake tastes even better with its tangy apricot filling. Its rectangular shape makes it possible to ...

(1 Votes)

Yogurt Bundt Cake

If you’re not already a yogurt lover, you will be instantly converted after tasting this adaptation of the late Bert Greene’s cake. The y...

(1 Votes)

Strawberry-Mango Shortcakes with Basil Syrup

This not-too-sweet yet rich shortcake gets a pleasant boost of flavor from a drizzle of basil syrup, which complements the fruits perfect...

(1 Votes)

Sour Cream Cake with Cocoa Filling

The double glaze on this cake adds a complexity of flavors and shows off its contours. For years I wondered how pastry shops produced suc...

(1 Votes)

Peanut Butter Crunch Cake, Squared

A luxurious peanut butter ganache sandwiched between tender buttermilk cake layers topped with an easy-to-make candylike peanut-sesame cr...

(1 Votes)

Chocolate Cake Squares

Occasionally at the end of my baking classes, after I have demonstrated several recipes and their techniques in detail, I love to bring t...

(1 Votes)

Favorite Buttermilk Cake

This terrific basic cake, perfect with many different fillings and frostings, marries well with a variety of flavors, such as chocolate, ...

(1 Votes)

Sponge Ladyfingers

These sponge ladyfingers are ideal for lining a container decoratively before filling it, as in the classic dessert Charlotte Malakoff

(1 Votes)

Crème Anglaise

This classic sauce deserves to be high on your list of sauces you can’t live without. Perhaps I’m partial to it because I was honestly ra...

(1 Votes)

Charlotte Malakoff

A classic dessert with a unique twist to guarantee a dramatic and delicious ending to any dinner. I saw this presentation in a magazine; ...

(1 Votes)

Tangy Lemon Custard Tart with Pomegranate Gelée

Jewels of pomegranate gelée decorate this colorful citrus tart, which is accented with both lemon and lime. The crunch of cornmeal in the...

(1 Votes)

Classic Crème Anglaise

Crème Anglaise, also called custard sauce, is the foundation for a variety of magnificent creams: ice cream, pastry cream, soufflé, and B...

(1 Votes)

Butterscotch Spiral Coffee Cake

Imagine a cinnamon bun large enough to feed a crowd. Here’s a giant one in coffee-cake form that’s simple to make. The cinnamon-butter fi...

(1 Votes)

Translucent Sugar Glaze

Once dry, this simple, no-cook glaze forms a thin film over a cake or cookie crust. It may also be used as a decoration.

(1 Votes)

Flag-Raising Mixed-Berry Potpie

I like an assortment of soft fruits for these homespun pies, but most of the time I use fruit that I have on hand. Try all sorts of combi...

(1 Votes)

Streusel

This streusel is good for baking on top of pies or coffee cakes, providing sweetness and crunch. It is the topping for Flag-Raising Apple...

(1 Votes)

Cream Cheese Pastry

This pastry is both foolproof and provides delicious results. It is the perfect dough to store in the freezer to make such desserts as Fl...

(1 Votes)

Classic Piecrust

Besides being flaky and tasting delicious, this dough handles beautifully for both the novice and experienced pie maker. Another name for...

(1 Votes)

Chocolate-Dipped Cheesecake-sicles

A whimsical treat for summer parties and barbecues, these are the coolest cheesecakes you have ever seen. Freezing gives the creamy cakes...

(1 Votes)

Butter Pastry

This all-butter crust is flaky and crisp rather than mealy and short. It prevents fruit juice from soaking completely through while bakin...

(1 Votes)

Cheesecake Timbales

One of my favorite forms of culinary creativity is to give a classic dessert a fresh new personality. Here, miniature cheesecakes take on...

(1 Votes)

Flag-Raising Apple Pie

The taste of lightly spiced tart apples, crisp streusel, and flaky pastry is a guaranteed winner.

(1 Votes)

Cinnamon Bubble Buns

These whimsical buns remind me of my college days at the University of Michigan, when Dorothy Temme, our family’s loving housekeeper and ...

(1 Votes)

Fresh Pineapple Galette

What could be better and more refreshing than juicy fresh, sweet slice of pineapple and flaky, crisp pastry?

(1 Votes)

Congo Brownies

You will never have to choose between a brownie and a blondic again, since these nut-studded bars have layers of both to double your plea...

(1 Votes)

Focaccia for Breakfast

The serendipitous story of this recipe begins at the popular Cetrella Bistro and Cafe in Half Moon Bay, California. I always look forward...

(1 Votes)

Eggnog Pound Cake with Crystal Rum Glaze

This inviting holiday cake is the next best thing to eggnog in a cup. The dense yet tender cake showcases the incomparable flavor of eggn...

(1 Votes)
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