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MARTHA BAKES: Season 10

Airs Saturdays, July 21 - Aug. 11 & Sept. 8 - Nov. 3, 2018 at 2:30 p.m. on KPBS TV

Martha Stewart stands next to a towering pink croquembouche. In Season 10 of ...

Credit: Courtesy of WETA

Above: Martha Stewart stands next to a towering pink croquembouche. In Season 10 of MARTHA BAKES, Martha and her special guests will guide you through a modern approach to baking, along with providing fresh ideas for reinventing classics like meringues, cupcakes and cookies.

Martha will share all of the techniques you will need for picture-perfect creations

Have you ever wanted to learn how to make a show-stopping layer cake, or the trick to fashioning an intricate lattice-topped pie?

In Season 10 of MARTHA BAKES, Martha and her special guests will guide you through a modern approach to baking, along with providing fresh ideas for reinventing classics like meringues, cupcakes and cookies.

Get Martha's recipes from the series.

EPISODE GUIDE:

Episode 1: “Adorned Cakes” airs Saturday, July 21 at 2:30 p.m. - Learn techniques to transform one basic recipe into three stunning celebration cakes: a berry chiffon cake, a confection-topped caramel chiffon cake, and an awe-inspiring woodland stump cake that's truly a modern yule log masterpiece.

Adorned Cakes: Preview

Learn techniques to transform one basic recipe into three stunning celebration cakes: a trend-worthy naked berry chiffon cake, a confection-topped caramel chiffon cake perfect for every sweet tooth, and an awe-inspiring woodland stump cake that’s truly a modern yule log masterpiece. Amazing cakes fit for any special occasion!

Episode 2: “Perfect Pate A Choux” airs Saturday, July 28 at 2:30 p.m. - Learn to make this magical dough that's the foundation for three spectacular filled desserts: pate a choux swans swimming in a pond of chocolate, custardy coconut eclairs, and a towering pink croquembouche.

Perfect Pate a Choux: Preview

It’s hard to believe the unusual 5-ingredient dough known as pâte à choux could be the foundation of so many popular desserts from profiteroles to cream puffs. Learn how to make this magical dough for three spectacular filled desserts: pâte à choux swans swimming in a pond of chocolate, custardy coconut eclairs, and a gorgeous, towering pink croquembouche.

Episode 3: “Decorative Breads” airs Saturday, Aug. 4 at 2:30 p.m. - Take your bread-baking skills to the next level to make three boulangerie-quality breads: a crusty golden brown artisanal boule, a unique "edible landscape" onion and leek focaccia, and a buttery, multi-layered brioche feuilletee.

Decorative Breads: Preview

Take your bread baking skills to the next level with everything you need to know to make three boulangerie quality breads: a crusty golden brown artisanal boule, a unique “edible landscape” onion and leek focaccia, and a buttery, multi-layered brioche feuilletée. Breads so remarkable your family and friends will not believe you baked them yourself!

Episode 4: “Elegant Cookies” airs Saturday, Aug. 11 at 2:30 p.m. - Join Martha for recipes that turn humble cookies into art: "faux bois" vanilla and chocolate shortbread decorated with chocolate bark and pistachio moss, embellished wreath cookies with sugared flowers, and pretty-as-a-picture cherry blossom cookies.

Photo credit: Courtesy of PBS

Wreath cookies embellished wreath cookies with sugared flowers.

Episode 5: “Magnificent Meringues” airs Saturday, Sept. 8 at 2:30 p.m. - Learn the foundation for three different meringue-based desserts: meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes.

Photo credit: Courtesy of WETA

Almond dacquoise bombes

Episode 6: “Breakfast Pastries” airs Saturday, Sept. 15 at 2:30 p.m. - Join Martha to make an easy-to-prepare sweet-yeasted dough in three addictive recipes: pear and frangipane pastries, a pull-apart cinnamon and brown butter swirl designed to share, and mouth-watering jam-filled croustades.

Photo credit: Courtesy of PBS

A pull-apart cinnamon and brown butter swirl designed to share.

Episode 7: “Fanciful Tarts” airs Saturday, Sept. 22 at 2:30 p.m. - Learn time-tested tips and techniques for creating showstopping tarts, such as red fruit tart piled high with colorful berries, lemon custard tarts filled with a citrusy curd, and a rosy pink apple tart.

Photo credit: Courtesy of PBS

A red fruit tart piled high with colorful berries.

Episode 8: “Impressive Chocolate Desserts” airs Saturday, Sept. 29 at 2:30 p.m. - Bake three recipes to satisfy every chocoholic's cravings: s'mousses, a twist on the campfire favorite of graham crackers, marshmallow and chocolate; a mouth-watering chocolate and peanut butter tart; and a triple chocolate ice cream cake.

Photo credit: Courtesy of PBS

A triple chocolate ice cream cake.

Episode 9: "Decorated Cupcakes" airs Saturday, Oct. 6 at 2:30 p.m.- Martha shares three scrumptious recipes: orange curd cupcakes topped with citrusy orange chips, elegant brownie cupcakes topped with sugared pansies, and buttercream sunflower and marzipan ladybug decorated cupcakes.

Photo credit: Courtesy of WETA

Orange curd cupcakes topped with citrusy orange chips.

Episode 10: "Perfect Puff Pastry" airs Saturday, Oct. 13 at 2:30 p.m. - Known for its decadent, flaky layers, puff pastry is a chef’s secret weapon for anything from last minute hors d’oeuvres to impressive looking desserts. Martha shares three recipes including an irresistible raspberry mascarpone tart, saucisson en croûte that’s perfect for any hors d’oeuvres tray, and a tasty apple jalousie tart.

Photo credit: Courtesy of WETA

Raspberry mascarpone tart

Episode 11: "Embellished Pies" airs Saturday, Oct. 20 at 2:30 p.m. - Martha shares clever techniques for baking gorgeous pies including a woven blueberry lattice pie, an enticing petal-topped poached pear and cranberry pie, and a savory pie featuring a unique hot water crust.

Photo credit: Courtesy of WETA

Savory game pie featuring a unique hot water crust

Episode 12: "Frosted Cakes" airs Saturday, Oct. 27 at 2:30 p.m. - One cake recipe is transformed into three dazzling frosted cakes: a colorful strawberry ombré cake, a zesty lemon mousse cake artfully piped with meringue, and a lofty berry layer cake covered in colorful swirls of Swiss meringue buttercream.

Photo credit: Courtesy of WETA

A berry layer cake covered in colorful swirls of Swiss meringue buttercream

Episode 13: "Patterned" airs Saturday, Nov. 3 at 2:30 p.m. - Adding a pattern to decorate your baked treats can really change the look, flavor, and color of cakes, cookies and tarts. Turn an ordinary cheesecake tart into an extraordinary dessert with the addition of apricot, create a unique marbleized roulade using a simple technique, and use a clever tool for stunning brown butter honey cookies.

Photo credit: Courtesy of WETA

Brown butter honey cookies

JOIN THE CONVERSATION + SHARE RECIPES:

Martha Stewart is on Facebook, Instagram, and you can follow @MarthaStewart on Twitter.

PBS Food is on Facebook, Instagram, Tumblr, Pinterest, and you can follow @PBSFood on Twitter.

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