Baking corner

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cute baking nook. Baking Nook, Bakery Organization, Bread Station, Kitchen Corner Pantry, Baking Corner, Baking Center, Baking Station, Organiser Cucina, Corner Pantry

I'm so excited to finally share the new baking area that we created in our house recently! We've been trying to make our home more inspiring and this little facelift + reorganization has made such a difference in our daily lives already. Our tiny kitchen was overflowing with pans, ingredients, and cake decorating supplies and we just couldn't take it any longer. I went through that brown cabinet and got rid of old plates, dishes, and cake decorating supplies I no longer use. It freed up a…

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Kitchen Work Space, Chalkboard Projects, Baking Station, Lemon Pie Recipe, Bakers Kitchen, Diy Kitchen Projects, Life On A Budget, Fresh Kitchen, Home Bakery

In honour of my favourite TV show “The Great British Bake-Off” I’ve created a simple DIY project to create a dedicated “Bake Station” in your kitchen. Seeing as today …

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Ikea Apartment, Baking Supplies Organization, Baking Organization, Baking Center, Baking Storage, Baking Station, Cocina Shabby Chic, Ikea New, Bakers Kitchen

Easy baking recipes for cakes, cupcakes, cookies, desserts, pizza, and just about any occasion! Christmas and holiday baking recipes, birthday recipes, summer recipes, healthy wraps, snacks, multi-layer cakes, delicious chocolate recipes for chocoholics and much more!

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Brot & Bread: MY PANTRY - FLOUR TYPE "TRANSLATION": US flours/European flours Kitchen Baking Station, Bakery Kitchen Design, Baking Organization, Baking Station, Bakers Kitchen, Bakery Kitchen, Tiny House Kitchen, Casa Vintage, Home Bakery

My baking station - Ikea's toy containers are great for storing flours, too! CLICK HERE FOR AN UPDATED, MORE RECENT VERSION OF THIS POST When I first started baking in Maine, I didn't think too much about differences between German and American flours. All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! And whole wheat and rye flours? Stupid question! Exactly the same as German "Vollkornweizen" and "Roggenmehl". But then I saw something…

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