The End Dessert Company

Happy Baked Goods Friday! This cloudy summer morning is for Apple Ginger Cardamom Turnovers!

Happy Valentine’s Day from The End Dessert Company and The Addicted Baker

Crisp caramel meringue on a toasted white chocolate pumpkin cake fresh out of the oven. it’s Fall Y’all!

Weekends are better with a hot wild mushroom, golden potato and bacon quiche. Baked in a flaky pate brisee crust, this decadent dish doesn’t skimp on details. Recipe on link in bio.

Fall in the cracks of these Lemon Blueberry scones with fresh blueberry compote for breakfast this morning. Recipe link coming to bio soon

It’s officially live-and a work in progress!-but https://www.theaddictedbaker.com is up and my favorite warm and crusty everyday bread recipe is the first recipe I’m sharing! Give it a try and let me know what you think!

Another Tuesday morning bake (cause I woke up at 4:30a again!) is fresh sourdough with a whole wheat starter. Recipe coming soon to the blog, The Addicted Baker.

Exciting news…The Addicted Baker blog is preparing to go live! What does this mean for you? All of the yummy stuff you see here and all of the recipes I’m writing in my kitchen will be posted for you to start making at home. I’m so excited to share my culinary curiosity with you. This morning’s bake-Bittersweet Chocolate Rocher. Recipe coming soon…

Just get lost in the flaky layers and sexy curves of this mornings fresh baked croissant. While intimidating, a laminated dough is achievable at home with time and patience, resulting in gorgeous golden croissants.

Same dough, same cooking time, two different cooking methods yielding two very different results. The loaf on the left was baked in a Dutch oven and the other on a baking sheet. Elevate your everyday bread! Link to a delicious recipe for artisan white bread. https://www.hummingbirdhigh.com/2013/11/a-simple-boule.html

So spicy, so worth it!! Spicy prawn with blue rice

A special tart for some special people, featuring a mango pastry cream with fresh mango gelee on top, topped with raspberries, blackberries and a fresh raspberry whipped cream with edible 24k gold leaf in a pate brisee crust.

Hello dessert lovers! I’m in the running for the Greatest Baker of 2021 with Made from Scratch magazine! Thank you for the support you all have shown me over the years!! Voting for the Greatest Baker of 2021 is open today and you can vote here:

https://greatestbaker.com/2021/sarah-gillespie.

Additional votes can be purchased with charitable donations to No Kid Hungry:)

Feel free to share the link where ever you can:) thanks!

Is Sarah Gillespie the Greatest Baker? You decide! I’m a self-taught baker with over 25 years of experience. Winning allows me to open a new shop in my home town and spread the sugar love!

Big News!! Tomorrow is the day! What day? Oh, just the day to vote for me for the Greatest Baker of 2021 with Made From Scratch magazine!!!! Please take the time to share the link below with everyone you can to cast a vote online. I am honored and humbled to be up for the award, but can only win with your help! Follow me for more creations and get ready to vote for me with Made From Scratch’s Greatest Baker of 2021 competition open 5/11/21. Here’s the link:
https://greatestbaker.com/2021/sarah-gillespie

# dessertstylist

Vote for Sarah Gillespie to become the Greatest Baker! I’m a self-taught baker with over 25 years of experience. Winning allows me to open a new shop in my home town and spread the sugar love!

This is my Eton Mess Brownie- that irresistible combination of dark chocolate brownie, fresh raspberries and a fluffy meringue top all baked together into a one pan masterpiece. While I typically make my brownies from scratch, your favorite mix will do. Layer the brownie batter first, top with a layer of fresh or frozen raspberries and whip up a quick meringue topping, spreading evenly across the pan. I use 5 egg white, a pinch of salt, 1/2 c. granulated sugar, 1 tsp of vanilla and 1 tsp. Cream of tartar for this recipe. Just whip until very stiff and spread. Bake at 350 for 45 minutes or until the meringue is golden brown. Follow me for more creations and get ready to vote for me with Made From Scratch’s Greatest Baker of 2021 competition open 5/11/21. Here’s the link:
https://greatestbaker.com/2021/sarah-gillespie
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# dessertstylist

Bending all of the rules on “traditional” wedding cakes, I created this cake to be fun, colorful and delicious for my clients. Edible metallics and free form wafer paper flowers kick it up a notch. My favorite fondant is the rolled buttercream from Fondarific, which can be made very thin with excellent coverage and play while remaining pliable. Plus, it tastes delicious!

Strawberry macarons filled with fresh strawberry purée and whipped white chocolate ganache make an elegant dessert . I flavor my macarons with whatever is in season for the fullest flavor. The French do it best and Laduree is Queen. Here’s a link to a repost of their recipe. Tips: let the batter crust before baking and no peeking:)

https://www.twiggstudios.com/2013/05/laduree-macaron-recipe/

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Ah, Lemons. I love you! Tart and tangy, they felt perfect for this tart. This lemon Cream tart is an adaptation from the one in the Tartine cookbook. The pate brisee crust is crisp and seriously perfection. For the filling, a homemade lemon curd mixed with heavy cream, organic whole fat lemon yogurt and a little gelatin creates a silky, lemon dream. Topped with fresh whipped cream and a little lemon zest, it’s a showstopper. Ok summer, let’s get started!

Strawberry buttermilk scones are easy to put together for a delicious breakfast. My favorite recipe is one I modified from Clinton Street Baking Company. For a similar result, substitute full-fat buttermilk for heavy cream, add vanilla and strawberries. Here’s the link to the original recipe-get creative! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1797168

Strawberry macarons filled with fresh strawberry purée and whipped white chocolate ganache make an elegant dessert . The French do it best and Laduree is Queen. Here’s a link to a repost of their recipe. Let the batter crust before baking and no peeking:)

Swiss meringue buttercream is light, fluffy and not overly sweet. It can be easily piped and holds shape beautifully without stiffening or crusting. I love this easy recipe from Sally’s Baking Addiction. https://sallysbakingaddiction.com/swiss-meringue-buttercream/
Give it a try! Vanilla bean paste adds a rustic look.

Simple vanilla buttercream steals the show. Handmade initials from gum paste personalize this little gem of a cake.

As a Sugar Angel with Icing Smiles, I have the privilege of making cakes for some very special children. Happy Birthday, Charlotte!

Some very big news to announce! I have been selected as a finalist for Made From Scratch Magazine’s Greatest Baker of 2021!! I couldnt have done it without the support of my community and all of my wonderful clients, family and friends! Voting will open 5/11/2021- more details and the link to come soon. This prize would allow me to open a Columbus retail location and I can’t wait!! More details to come but please help me start spreading the word! All votes will be cast through Facebook.

Salty Dark Chocolate cookies are best right out of the oven. Each one weighs 5 ounces! To get the height big and pillowy, form the cookies in a 1/3 cup measuring scoop and then freeze them until hard before baking on the top 1/3 of the oven. Rotate halfway through to prevent overbrowning.