Welcome to One Sarcastic Baker – Where Sweet Meets Science
At One Sarcastic Baker, we believe that baking is equal parts creativity, nostalgia, and science. This is a space created to inspire bakers of all levels to explore the art (and fun!) of homemade desserts with expert tips, foolproof recipes, and a healthy dose of baking nerdiness.
Founded by Dikla Frances, a self-taught baker with a professional background in pastry and cake decorating, One Sarcastic Baker was born from the desire to bring joy, comfort, and curiosity to the kitchen. What started as a personal blog grew into a baking hub for anyone craving rich stories, delicious treats, and a deeper understanding of the ingredients behind them.
Our Mission
To empower bakers to experiment with confidence, celebrate cultural traditions, and unlock the science behind sweets. Whether it’s nailing the perfect sponge cake or understanding how baking powder actually works—we’re here for it.
What You’ll Find Here
- Tested & trusted baking recipes
- Deep dives into baking science
- Heritage and holiday desserts
- Troubleshooting guides & expert baking tips
- Resources for bakers who want to learn the “why,” not just the “how”
Signature Work
Baking Science Articles
Contribution to Epicurious’s on What Is Cream Of Tartar
Contribution to Inverse Science Magazine’s on Air in baking
My articles for Bigger Bolder Baking
Baking soda vs. Baking powder in cookies
Podcasts & Youtube
The Stories Recipes, About my Jewish Israeli Heritage.
The Storied Recipes, About My “Baking Science” cookbook.
Pastry Art Magazine, About the Science of Baking
Gemma Staford and I are making chocolate pancakes.
Other Contributions
Bake From Scratch Holiday Cookies Edition
Join Our Baking Community
- Follow us on Instagram, Facebook, and Threads
- Subscribe to our newsletter for recipes, baking science insights, and exclusive content.
Our Vibe
We’re curious, a little nerdy, deeply nostalgic, and always up for a good croissant. We believe baking should feel accessible, inclusive, and joyful—with space for both the flops and the wins.
Let’s turn your kitchen into a haven of sweet indulgence and creativity.
Happy baking! ?
Have Any questions?
If you have any questions, comments, or requests, please email me at dee@onesarcasticbaker.com or fill out the form below. Please note that we are not taking any guest posts at this point.
I have always read your blogs, never the home page 🙂 I love it !!!! the world needs this…. It will inconsiderate of you to even slow down 🙂 Much love admiration and appreciation
Dee, Loved learning ABOUT you! Your comments help me feel less abnormal. Hahaha I have an obsession about baking and I know my sisters, friends and even neighbors may think it’s a bit odd. Yet, they still accept my “experiment” gifts. My career is demanding, so I read more about baking than get a chance to do it! The sourcing, aromas, sounds, feel…(French rolling pin in the palms of my hands) bring me joy. Nice to meet a kindred spirit. Diane ?
Thank you so much, Diane, so happy to meet a fellow baker who is so passionate!
You have to love it to understand it!
Thank you for reaching out, this truly warms my heart.
Energy, tenderness, curiosity, all these and much more, are « irrupting » from your writing! Thank you for inspiring us in our kitchens and homes! I’ll let you know how it worked out with my baking! Blessings! Anca
Thank you so much, Anca! Really appreciate this!!!
Enjoyed your zoom with the Lewes, De public library
thank you so much!
Gee, what a clever, educating, delightful and inspiring site. Glad I stumbled into this! What is better than the rasp of sarcasm after all. Though I must admit, Irish girls have their tongues honed nightly to prepare for the quick retort.
Thank you so much Dee Dee, always happy to meet a witty sarcastic friend. It is not as common as one might think!
I bought your book Baking Science during your presentation with the Lewes Public Library. I LOVE the book – it’s so interesting. I find myself grabbing to read the next page when I should be doing something else. Wonderful website, too!
Thank you so much, Elena, love to hear that and that is exactly what I had hoped for!
Hi Dee,
Thank you so much for writing your amazing book, Baking Science! I am so grateful to finally learn what it takes to make the most delicious baked goods. Your book is so inspiring! The answer to all my baking prayers. I have been loving baking for many, many years. It has always been such a loving hobby for me ever since I was a little girl and used to watch my great aunt Ethel make the Challahs on Friday mornings. That was at least 50 years ago. I try to bake as much as possible in between working as a Dental Hygienist.
Now that I found your website/blog I am so excited to get more recipes and stay in touch. By the way I have already made 5 of the recipes from Baking Science and they all tasted DEVINE! Bravo to you Dee!
Thank you so much, Jana; I am happy you enjoy my book.
I hope you will keep your aunt’s challah tradition alive for many years.
Thanks again for taking the time to write this, it means alot.
In your book, Baking Science, clarification is needed. For the Pistachio Cream Layer Cake on page 168 the recipe calls for — throughout – pistachio cream– yet in the science portion, on page 167, at the top there is the heading Sugar and Pistachio Paste, with the line underneath it, “… the pistachio paste is added.” As I have worked with both the cream and the paste I know each is different — for page 67 did you mean pistachio cream? Thanks so much! Errol
Hi Erriol,
yes pistachio cream and pistachio paste are the same in the book. The cake calls for cream, and I mentioned the brand I used, but I am positive it will work with paste as well.
Hi Dee! I just “found” you and your website/blog. After reading all the wonderful comments about your book and your talent, I plan to buy a copy! You sound like such an amazing person full of kindness, joy and love! I pray you do get everything!!! I also pray for you and your family in Israel. My heart breaks. May God Bless you and your family. ❤️