Vanilla Bean Cupcake
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chocolate cake, earl grey tea infused Sw
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Mocha cake for Lavinia!! #17
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Vanilla cake doesn’t have to be boring
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Swiss Meringue Buttercream!
Homemade Georgetown Cupcakes
Red Velvet Cupcakes
Vanilla Bean Panna Cotta
Coconut Cake
Favorite Vanilla Cake
I hadn't baked with the boys I babysit after school in a while so we made the coveted brown butter c
Homemade Funfetti Bundt
One Bowl Pumpkin Spice Bread
Pâte à choux
One Bowl Pumpkin Spice Bread
Patriotic Layer Cake 2
Challah
Vanilla Bean Cupcake
Basic Bread
Homemade Funfetti Bundt
Lemon Poppyseed Muffins
Patriotic Layer Cake
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©2019 Scheck, Please!

My Baking Philosophy

  • Make It From Scratch. Make it from scratch! You just don't know what's in that cake mix or that Cosmic Brownie. Save your calories for the good stuff, made with love, from scratch. 

  • Use The Best Ingredients. Not only will your bakes taste superior, but they also will be better for you. Use organic, free range, lightly pasteurized, etc when the budget permits. I think using good butter makes the biggest difference. Go for a grass-fed European-style butter; they have a lower water content. For baking, I skip the cultured and salted butter.

  • Bake With Love. I know it's cheesy, but people can tell when something is made with care. It's different than throwing a box of cake mix together. And baking is intrinsically a sharing activity. Share something with friends and family that you're proud to serve them. 

About

The After School Bakery is a baking and recipe blog created in high school by me, Jeremy Scheck, a young food-aficionado who approaches cooking with an artful eye, scientific mind, and a balanced palate. Through years of self-study in culinary and pastry arts, initially with some classes and informal baking sessions with my Grandma Karen, and more seriously by reading countless cookbooks cover-to-cover, watching and practicing from tutorial videos, and hundreds of hours of trial and error, I have become a knowledgeable and practiced home-cook. As a non-professional, I am sensitive to the limitations and realities of a home kitchen, and I am always excited to find gaps in my knowledge that I get to fill with more practice and research. 

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