Bake with Anna Olson

From vibrant multi-layered buttercream cakes, to indulgently creamy caramel chocolate bars, you’ll soon be an expert baker of mouthwatering desserts when you master the art of the bake. Catch award-winning celebrity chef Anna Olson in this bite-sized baking series as she teaches you simple tips and tricks to up your baking game.

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10 Kinds Of Flours And How To Use Them

From all-purpose flour to slightly sweet tapioca flour that's used in many Nyonya kuehs, master the uses of different kinds of flours to create even more delicious meals and desserts!
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Basic Baking Terms

What does it mean to “cream” butter and sugar? How about “beating in ingredients?” And what is a “whipping” action, that is often essential to perfect meringues and cream? Anna takes you on a quick tour of basic baking terminology out there. In just under 2 minutes, she dissects the often used baking methods out there, and gets you “all set to get baking” in no time.
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Separating Eggs

As simply put by Anna, “We as bakers take little tasks like cracking an egg for granted.” Most of us can’t live without eggs and use them daily in our cooking, be it in soups, in bread or even in fried rice or noodles. Want to learn some nifty egg tricks? Let professional pastry chef Anna Olson show you how you can master the art of cracking and separating eggs in this episode.
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Yeast 101

It’s aliiiive! Yes, yeast is a single-cell organism that feeds happily on sugar and starch, ballooning (proofing) in size, and ultimately giving us that lovely fluff and stretch we enjoy in our breads and buns. Anna walks you through the three basic styles of yeast and how to work with them in this video, allowing you, as she says, “to make bread with confidence!”
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Kneading Dough

Be it butter brioche rolls, pillow-soft mantous (steamed buns) or beautifully braided challah, we will be kneading dough (pun intended!) for it. It’s not just a mindless chore that we have to put ourselves through – in fact, as Anna explains, “making dough from scratch is one of the most gratifying task.” Whether it’s your first time working with dough or you just want to pick up some tips from a pro, let Anna guide you on getting the right consistency and identifying the telltale moment you have the “perfectly kneaded dough.”
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Baking without Wheat Flour

Before you dismiss the impossible, Anna nips your fears in the bud by reassuring you that baking gluten-free “doesn’t mean you have to throw out your recipe books and start again.” Not only does she show you the substantial array of substitutes out in the market, she reveals her all-time-favorite wheat flour replacement that tastes almost the same as wheat flour! Discover how to bake without gluten and transform your recipes easily with her Anna’s methods.
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Infusing Flavours

Working flavors into your desserts is sometimes easy, big and bold. Other times, the addition of flavors is more subtle. Anna defines infusing flavors as “transferring flavors from one ingredient to another”. From Crème Brûlée to maple syrup and honey, there are so many ways to spice up your sweet treats! Think outside of the box and you’ll be surprised at what you can cook up.
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Classic Piping Tips

From getting every bit of frosting down to the bottom to test-running many pretty styles of piping before you decide which one you want on your cake, Anna shares her “two very basic tips with lots of design options” in a visually appealing manner in this how-to video. Learn how to beautify your yummy creations with her classic piping tips!
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How To Fill a Cake

Feast your eyes on how Anna expertly fills her cake with a luscious cherry jam, held in by decadent buttercream in this episode. She imparts various techniques to layer your cake well, which will then provide an easy base to do your frosting and decorating on. “When I slice into it, it will slice beautifully without squishing a bit,” she proudly asserts. Now, don’t we all crave for that instagram-worthy slice of cake?
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Flawless Pie Crust

Anna teaches you her signature moves to creating a flawless pie crust that will certainly alleviate your anxiety in making pie dough. Using her Blue Ribbon Apple Pie recipe, she points out several tips and tricks that goes into perfecting that pie crust, leaving you a smooth surface without cracks. Follow along as Anna illustrates how easy it is to achieve a lovely pie dough that is ready to “Tuck, trim, fill and bake.”
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Covering a Cake in Fondant

If you don’t already know, fondant is an icing used to shape and sculpt those fabulous designs you see on wedding cakes and fancy pastries. Anna goes through some crucial information when it comes to covering a cake in fondant, taking you step by step on how you can create your first (or not) fondant over your cake. We couldn’t sum it up better than the pro-chef herself when she encourages viewers to “get creative, have fun and enjoy the delicious results.
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Whipping Egg Whites

Does obtaining soft, medium or stiff peaks sound difficult to you? Anna breaks down this essential process for your fluffy Japanese cheesecakes, delicate macaroons and classic Russian pavlova into easy-to-follow instructions. She’s definitely more than happy to offer up some “simple tips so you can whip your egg whites perfectly every time!”
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Blind Baking Basics

What does it mean to “cream” butter and sugar? How about “beating in ingredients?” And what is a “whipping” action, that is often essential to perfect meringues and cream? Anna takes you on a quick tour of basic baking terminology out there. In just under 2 minutes, she dissects the often used baking methods out there, and gets you “all set to get baking” in no time.
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