I am Katalin Nagy, and it is my pleasure to welcome you to Spatula Desserts, a baking blog where I will teach you how to bake like a Pro with the help of my foolproof recipes, baking tutorials, and Online Baking classes!
I am a professional recipe developer, food photographer, and digital marketer. I love creating new recipes, teaching the technique I learned over the years, and helping others gain confidence in baking. Spatula Desserts has become a trusted resource for anyone who wants to bake from scratch whether something quick and easy like cookies or brownies or something more complex like choux pastry or tartlets.
In addition to the hundreds of recipes on the site, you will also find helpful lessons on baking basics, step-by-step photos, and video tutorials that will help you gain confidence and expertise in the kitchen. As of 2022, I am also offering a limited number of LIVE Online Baking classes for those who want to take their baking skills to the next level while having some fun baking time with me, as the Instructor, and a small group of like-minded people!
Why Spatula? Hands down the most used item in my kitchen. Every Baker needs a spatula, it will be your best friend during baking
Why Desserts? In my view, dessert is the most important part of a meal, the grand finale that can make or break an entire meal experience
My top 5 desserts
I must admit I equally like eating and baking:) Unless I passionately fall in love with the flavors and textures of a dessert, you won´t see it on my blog! I enjoy perfecting my desserts and getting the most out of the ingredients as well as combining classics and creating something new. It is extremely difficult to pick between my recipes but if I had to, my top 5 would be
Baklava cheesecake: It is crispy and creamy at the same time, hands down the most delicious cheesecake I have ever made! Lighter than traditional baklava, in the meantime more exciting flavor profile than traditional cheesecake, the best of both!
Fraisier cake: Fraisier cake recipe is the Queen of Strawberry cakes! It is creamy, silky, fruity, and very well-balanced in sweetness yet super luxurious, melt-in-mouth!
Eclair: Eclair is a French classic, once you perfect it, I can guarantee that you will make it over and over again. I am extremely proud of this recipe which is a professional recipe adapted to the home baking environment and helped thousands of my Readers already.
Ferrero Rocher cake: This is my favorite cake at the moment (although it is hard to pick one)! The cake filling and frosting are made using a super delicious silky cream called mousseline cream. Mousseline cream is effectively a cooked chocolate pastry cream that is enriched with butter. It is less sweet than buttercream, with a more complex luxurious taste.
Paris-Brest: Paris-Brest is another French classic: crispy Pâte à Choux bonds together with silky hazelnut Creme Mousseline filling. French dessert can´t really get any more delicious! Bring Paris to your dinner table, try it:)
Why I decided to publish recipes
I was a self-taught baker myself who tried tons of recipes and learned the hard way by testing and adjusting. I had my fair share of kitchen failures in the past mainly due to the lack of credible and insightful baking recipes and information out there.
Fast forward to today, I have read more baking books than I can count, I completed several high-quality pastry courses, and became a trained pastry chef. Here I am sharing all the knowledge, tips, tricks, and secrets others don´t share... so you won´t make the same baking mistakes, I made on the way.
Did you know for example that while making cakes, flour should be carefully folded into the rest of the ingredients with a rubber spatula, without over beating? Over mixing the cake batter results in a heavy and dense cake, that can be unpleasant to eat, because of too much gluten development. While not everyone is interested in the science of baking in detail, my recipes are designed bearing the science in mind so your cake will always turn out moist, melt-in-the-mouth with velvety crumbs.
If I can make these desserts, you can make them too with the help of my honest, step-by-step tutorials!
What you will find on Spatula Desserts
- Foolproof recipes that work* *if you follow the recipe
- Professional baking tips applied to the home kitchen environment
- Complex flavors without the unnecessary sugar overdose
- Useful information about the ingredients and tools you need
- Tasteful dessert decoration ideas that are easy to make yet look professional
What you won´t find on Spatula Desserts
- Boxed cakes. Instead, You will learn how to bake from scratch. Easy!
- Popular diet recipes. I believe in quality, over quantity, and unless the recipe is accidentally gluten-free, vegan, etc. I just don´t force it
- Recipes that use 10 cups of sugar. All my desserts have a complex flavor profile instead of just being overly sweet
- Bland desserts. I don’t compromise on taste. Ever.
More about me
Besides my obvious passion for baking, I am also a traveler and full-time foodie.
English is my second language so please excuse my grammar mistakes here and there. I live in Sweden with my husband who is behind the camera most of the time and my greatest supporter! We love exploring new places, trying out new flavors, and collecting experiences together from around the world... visited 70+ countries so far, and counting 🙂
Keep in touch
I would love to hear from you, please leave a rating and comment on the recipes you tried! It is available on each recipe card and helps me create more free recipes in the future.
If you want to connect with me, you can reach me at email@example.com, or via my Instagram or Pinterest
All content (inc. full recipes, recipe ingredients, recipe instructions, etc.) and images are the property of Spatula Desserts AB. The unauthorized use and/or duplication of this material without express and written permission from the site’s owner is strictly prohibited.
Excerpts and links may be used, provided that full and clear credit is given to spatuladesserts.com with appropriate and specific direction to the original content. Please contact me via my contact page to inquire about the use of images for recipe round-ups and galleries.