The Scran Line is a brand built by me, Nick Makrides. Itโs where I create and share my Favorite bakes with you, the reader. Every single recipe you see here has been tested, tweaked and perfected in my garage studio here in Melbourne.
This site is a space for home bakers who want to understand baking, but in a simple and approachable way. Iโll show you how and why things work so you can feel confident in recreating the same results in your own kitchen.
What The Scran Line is to me
The Scran Line is about baking that feels achievable. My goal is to take the guesswork out of a recipe so you can bake something that looks good, tastes great, and makes sense while youโre making it.
I focus on recipes that are practical but still exciting to bake. I have some over the top recipes on the site, but these days the focus is on more approachable and simple recipes. Still good though!
How my recipes work
Listen, itโs not 2001. Iโm not here to tell you what my neighbor thought of the recipe. Each recipe post is designed to be useful to that specific recipe. Youโll find clear details about ingredients, a little about the science behind the bake, and why certain steps matter so the process actually makes sense while you bake.
Every post includes step by step photos that show whatโs happening. Theyโre there for visual learners like me, to support the written recipe thatโs always at the bottom of the post.
Youโll always find quick links at the top of every recipe so you can skip to what you need. Once youโve baked, you can leave a rating or comment at the end of the post. I read them all and try my best to get back to you!
Can I just say something about measurements?
I donโt offer cup measurements. I used to, until I came to my sense and heres why I think its time you came to your sense too.
Cups might seem easier to some of you, but they change from person to person depending on how you scoop, and that changes your results. I mean one cup in Australia is 250ml of liquid and itโs bloody 225ml in America! Make that make sense! It doesnโt.
Baking by weight takes away the guesswork. A digital scale means youโre measuring ingredients the same way I am, which helps your bake turn out just like mine. Itโs simple, consistent, and gives better results every time.
If youโre new to using scales, I have an entire post about how to use them. Theyโre really easy to use and one of the best tools you can have in your kitchen.
Which recipes I reckon you should start with
So if youโre new to The Scran Line, start with these recipes. Itโs a collection of reader faves and mine too.
Baking favorites
- Cream Buns – soft, buttery brioche inspired by Melbourneโs Akimbo Bakery.
- Butter Piped Biscuits – a simple, classic cookie that melts in your mouth.
- Swiss Roll Cake – a soft sponge that rolls without cracking.
- Vanilla and Chocolate Shortbread โ buttery and balanced with a thin chocolate coating.
- Red Velvet Cupcakes – soft, vibrant and topped with tangy cream cheese frosting.
- Salted Caramel Cupcakes – rich chocolate base with smooth caramel buttercream.
- Macarons – perfected over a decade, theyโre light, crisp and chewy in the center.
- Vanilla Cake – uses the hot milk method for a soft crumb that stays moist for days.
- Pavlova – crisp shell, marshmallow center and backed by a full troubleshooting guide.
A few of my fave savory recipes
- Greek Slow Roasted Lamb – tender, flavorful and low effort.
- Soft Greek Pita – fluffy, warm and perfect with grilled meats.
- Healthy Chicken Caesar Salad – crisp, creamy and one of my weekly go-tos.
- Chicken Burgers – simple, juicy and great for quick dinners.
For people who want to get the best results out of their bakes
Hereโs a little block of info I include at the end of every post for those who want to get the most out of every bake. Itโs stuff Iโve learned and some resources for beginners or seasoned bakers. Itโs not overly complex. Once youโve read it, you know it.
A Quick Baking Guide
If youโre new to baking or just want to brush up on the basics, these guides are a great place to start!
The Best Way To Support Me
If you love what I do, the best way to support me is by leaving a rating after youโve tried a recipe. It helps others find it too and lets me know you enjoyed it.
You can also leave a comment if youโve tried a recipe, have questions before you start, or want to share your own twist on it. I read everything and love seeing how people make the recipes their own.
If youโd like to stay up to date, join my email newsletter or follow along on Instagram and YouTube @thescranline. Youโll get new recipes, tips and behind the scenes updates straight from my kitchen!
Oh by the way Iโm anti-fascist and anti-children being starved, so if that hurts your feelings, maybe donโt follow along.
How not to steal a food bloggers work
Everything on The Scran Line was created, tested, written and photographed by me. All of it belongs to me and canโt be copied, republished or used anywhere else.
This includes all recipes, photos, videos and written content on this site. Please respect the work that goes into creating it and donโt use it without written permission from me.