Hi there, I’m Heather and welcome to My Sweet Precision. Thanks for stopping by my little corner of the internet.
I'm currently plunging into my mid-thirties and I love to bake cookies, dance in my pajamas, and curl up and read a good book. When I was younger I loved to cook, and I had a dream of one day opening my own peanut butter and jelly restaurant. These days, I live in Michigan with my wonderful husband and daughter and work as an analyst as I wait for the perfect PB&J business plan to materialize.
I bake for so many reasons. The creativity and inspiration that I pour into my recipes give me a reprieve from my daily work life. Memories of cooking sweet potato pie in the kitchen with my dad and Christmas cookies with my mom have provided bonds that span generations. Even remembering the day my husband confessed to entering the pumpkin cheesecake I made for his birthday into his work baking competition and taking credit after it won, still makes me smile as I whisk away in the kitchen.
Baking is something I consider to be somewhat of a science, which is what I used as inspiration for this blog. I’m good with precise things. I like numbers, I’m kinda nerdy, and I think dedicating 4 hours to making the perfect cupcake is time well spent. Did I mention that my willpower vanishes into thin air when anything with chocolate is set in front of me?
I invite you into my kitchen to share my baking mishaps and masterpieces. I hope that along the way you will be inspired to venture into your own kitchen, throw on your apron, and try a few of the recipes on my blog!
Can I use your photography or recipes on my website or blog?
All pictures are My Sweet Precision copyrighted. If you would like to use a single photograph on your website, please clearly link that photo back to mysweetprecision.com.
If you'd like to share one of my recipes on your website, thank you! Please identify mysweetprecision.com as the place that you found the recipe. Please use your own photographs and re-word the recipe using your own words.
What camera do you use?
I started my blog using the camera on my iPhone 4. Nothing fancy, just me and my iPhone for several years. I upgraded to the Nikon D3400 in 2018 and I've loved it! I use a 50mm f/1.8G lens and I couldn't be happier. I have plans to upgrade as I continue to grow.
Where else can I find you?
Come visit us on social media at Facebook, Instagram, Pinterest, or Twitter!
Kim
Hi Heather - I just bought the 6 cup anniversary bundt pan and I am looking for recipes on this site for the 6 cup pan. Should I just take the 12 cup recipe and cut it in half? That is easy except for the egg part! The lemon blueberry cake calls for 3 eggs, so I am wondering if I can just do one egg.
Or do you have any recipes specifically for the 6 cup bundt pan?
Thanks for your help.
Kim
Heather
Hi Kim, I apologize for the delay in response to your comment! The six-cup pan is perfect for a smaller party of people! Most of my recipes here call for a larger capacity pan, as that is how I do most of my recipe testing. The most significant change will be the baking time, which should be about 35-40 minutes (as opposed to the 60+ minutes in a larger pan). I'm always hesitant to halve baking recipes (the egg issue is just one example). I'd recommend using any recipe for a 12-cup capacity bundt cake and then simply doing two batches. Your batter can sit out for up to an hour at room temperature, giving you ample time to do two batches.