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Anna Olson: Bake


Episode: Italian Meringue - 12:00 1 April

Anna explains how to achieve the strength and structure for a classic Italian meringue, creating an Italian nougat, coconut marshmallows, and a simply stunning Key lime meringue tart.

Episode: Icebox Cookies - 12:30 1 April

An icebox cookie must be chilled before it is sliced and baked. Anna showcases a number of traditional styles including checkerboard icebox cookies, coconut caramel sandwich cookies, and delicious vanilla icebox cookies.

Episode: Gingerbread - 19:00 1 April

Gingerbread is a scrumptious treat that has been baked for centuries. Anna starts with gingerbread cookies. She then prepares a moist and fragrant classic gingerbread cake and bakes a gingerbread berry layer cake with lemon frosting.

About the show

Baking virtuoso Anna Olson is back, showing off her out-of- this-world baking prowess, Anna presents a new series of wonderful dishes, which will inspire master and rookie bakers alike. From comfort food to the intricacies of classic Danish pastries, Anna is on top form with some of her very best recipes. On the menu are an Italian blood orange syrup cake, crunchy and tender biscotti, blackberry meringue tarts and snickerdoodle cookies, all before a marzipan masterclass culminating in the preparation of a decadent Battenberg cake. Take a bite of Anna’s scintillating and tongue-tingling creations, as she opens the doors to her kitchen for a baking tutorial like no other.

Presented by: Anna Olson

Originally born in Atlanta, Georgia, Anna grew up in Toronto, but made her way back to the U.S. to study culinary arts at Johnson & Wales University and work in Colorado and New Orleans. While initially trained in the world of savoury cooking, Anna is equally recognized for her abilities in the pastry kitchen, having worked as a professional pastry chef since the mid '90's. She is proud to call Niagara home, and has lived and cooked here for over 15 years.

Anna's culinary philosophy is based on a common-sense approach of cooking and baking with the seasons as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

Recipes from Anna Olson: Bake

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