%20--%3e%3csvg%20width='512'%20height='512'%20viewBox='0%200%20135.46666%20135.46667'%20version='1.1'%20id='svg185'%20sodipodi:docname='wserie.svg'%20inkscape:version='1.2.2%20(b0a8486541,%202022-12-01)'%20inkscape:export-filename='../../public/wserie.png'%20inkscape:export-xdpi='96'%20inkscape:export-ydpi='96'%20xmlns:inkscape='http://www.inkscape.org/namespaces/inkscape'%20xmlns:sodipodi='http://sodipodi.sourceforge.net/DTD/sodipodi-0.dtd'%20xmlns:xlink='http://www.w3.org/1999/xlink'%20xmlns='http://www.w3.org/2000/svg'%20xmlns:svg='http://www.w3.org/2000/svg'%3e%3csodipodi:namedview%20id='namedview187'%20pagecolor='%23ffffff'%20bordercolor='%23666666'%20borderopacity='1.0'%20inkscape:showpageshadow='2'%20inkscape:pageopacity='0.0'%20inkscape:pagecheckerboard='0'%20inkscape:deskcolor='%23d1d1d1'%20inkscape:document-units='mm'%20showgrid='false'%20inkscape:zoom='0.75187991'%20inkscape:cx='-219.44994'%20inkscape:cy='212.79994'%20inkscape:window-width='1920'%20inkscape:window-height='1029'%20inkscape:window-x='0'%20inkscape:window-y='27'%20inkscape:window-maximized='1'%20inkscape:current-layer='layer1'%20/%3e%3cdefs%20id='defs182'%3e%3cradialGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1249'%20id='radialGradient1251'%20cx='254'%20cy='95.249992'%20fx='254'%20fy='95.249992'%20r='67.65345'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1249'%3e%3cstop%20style='stop-color:%2334b86b;stop-opacity:1;'%20offset='0'%20id='stop1245'%20/%3e%3cstop%20style='stop-color:%23206f43;stop-opacity:1;'%20offset='1'%20id='stop1247'%20/%3e%3c/linearGradient%3e%3clinearGradient%20inkscape:collect='always'%20xlink:href='%23linearGradient1271'%20id='linearGradient1273'%20x1='225.37227'%20y1='95.249992'%20x2='297.42328'%20y2='95.249992'%20gradientUnits='userSpaceOnUse'%20/%3e%3clinearGradient%20inkscape:collect='always'%20id='linearGradient1271'%3e%3cstop%20style='stop-color:%23ffffff;stop-opacity:1;'%20offset='0'%20id='stop1267'%20/%3e%3cstop%20style='stop-color:%23adadad;stop-opacity:1;'%20offset='1'%20id='stop1269'%20/%3e%3c/linearGradient%3e%3c/defs%3e%3cg%20inkscape:label='Layer%201'%20inkscape:groupmode='layer'%20id='layer1'%3e%3cg%20id='g1293'%20transform='translate(-186.26667,-27.516659)'%3e%3ccircle%20style='fill:url(%23radialGradient1251);fill-opacity:1;stroke:none;stroke-width:0.159763px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20id='path358'%20cx='254'%20cy='95.249992'%20r='67.65345'%20/%3e%3cpath%20id='path1748'%20style='fill:url(%23linearGradient1273);fill-opacity:1;stroke:none;stroke-width:0.127407px;paint-order:fill%20markers%20stroke;stop-color:%23000000'%20inkscape:transform-center-x='-12.008464'%20d='m%20225.37227,45.1744%20v%2032.19152%202.85227%20l%2031.87352,15.0318%20-31.87352,15.03181%20v%202.85226%2032.19153%20l%2072.05101,-33.97984%20-34.12905,-16.09576%2034.12905,-16.09576%20z'%20/%3e%3c/g%3e%3c/g%3e%3c/svg%3e){kind=small}
Martha Bakes: Season 2 - 13 Episode s
2x1 - Cookies
September 26, 2011
Martha prepares four cookie recipes in the Season 2 premiere. Included: brown-sugar chocolate-chip cookies; sable cookies; old-fashioned sugar cookies; chocolate-ginger-molasses cookies.
2x2 - Coffee Cakes
October 3, 2011
Prepared: rhubarb upside-down cake; jam-filled coffee-cake muffins; streusel cake with a confectioner-sugar glaze.
2x3 - Shortbread
October 10, 2011
Prepared: shortbread wedges; brown-butter shortbread lemon bars; brown-sugar-pecan shortbread cookies.
2x4 - Custards
October 17, 2011
Prepared on this episode: crème caramel; crème brulee; cherry clafouti.
2x5 - Brioche
October 24, 2011
Prepared: brioche in three different shapes.
2x6 - Cakes
October 31, 2011
Prepared: orange-almond cake with Italian meringue buttercream piping; four-layer genoise cake with passion fruit buttercream.
2x7 - Basic Breads
November 7, 2011
Tips for making bread, including multigrain, white and rye.
2x8 - Souffles
November 14, 2011
Tips for making soufflés, including cheese, chocolate, lemon and caramel varieties.
2x9 - Croissants
November 21, 2011
Tips for making croissants, including plain, almond, chocolate and ham-and-cheese varieties.
2x10 - Tarts and Tartlets
November 28, 2011
Tips for making tarts, including chewy chess tarts, lemon-meringue tartlettes and tart tatins.
2x11 - Special Breads
December 5, 2011
Prepared: Irish soda bread; olive-and-cheese bread; Sally Lunn bread.
2x12 - Tuiles
December 12, 2011
Tuile cookies are prepared. Included: lacy tuiles with nuts; brandy snap tuiles; cigarette tuiles dipped in chocolate; fortune cookies.
2x13 - Focaccia and Pizza
December 19, 2011
Prepared: oven-dried-tomato pizza; grape focaccia; tarte flambé.