This foundational book of cookies covers tips and tricks for making, storing, and gifting cookies of all kinds. With chapters organised by baking circumstances, bakers can quickly find a cookie recipe right for them - whether it's No-Bake Peanut Butter Kiss Cookies when it's too hot to turn on the oven, the Caramel-Filled Snickerdoodle Blondies that are easy to take on the go, or the Festive White Velvet Star Stacks that will light up any celebration. Features expand the cookie repertoire: baking with kids, hosting a cookie exchange, cookie dips, cookie garnishes, and clever ways of using cookie cutters. Icons throughout note recipes that start with a mix for the short-on-time baker, as well as recipes that make a big batch, for those baking for a crowd or cookie exchange.

From Yolanda Gampp, host of the massively popular, award-winning YouTube sensation How To Cake It comes an inspiring “cakebook” with irresistible new recipes and visual instructions for creating spectacular novelty cakes for all skill levels

On her entertaining YouTube Channel, How To Cake It, Yolanda Gampp creates mind-blowing cakes in every shape imaginable. From a watermelon to a human heart, to food shaped cakes such as burgers and pizzas, Yolanda’s creations are fun and realistic. Now, Yolanda brings her friendly, offbeat charm and caking expertise to this colorful cakebook, filled with imaginative cakes to make at home. How To Cake It: A Cakebook includes directions for making eighteen jaw-dropping cakes that are gorgeous and delicious, including a few fan favorites with a fresh twist, and mind-blowing new creations. Yolanda shares her coveted recipes and pro-tips, taking you step-by-step from easy/kid-friendly cakes (no carving necessary and simple fondant work) to more difficult designs (minimal carving and fondant detail) to aspirational cakes (carving, painting, and gum paste work).

Whatever the celebration, Yolanda has the perfect creation, including her never before seen Candy Apple Cake, Party Hat, Rainbow Grilled Cheese Cake, Toy Bulldozer Cake, and even a Golden Pyramid Cake which features a secret treasure chamber!

Written in her inspiring, encouraging voice, filled with clear, easy-to-follow instructions and vibrant photos, How To Cake It: A Cakebook will turn beginners into confident cake creators, and confident bakers into caking superstars!

Featuring a foreword by Gary Rhodes, this is a book full of delicious, simple cake recipes that are much kinder to teeth! Free from regular sugar, the cakes are made with xylitol, also known as birch sugar. Xylitol is a natural substance made from birch bark which has a cariostatic effect that actively inhibits tooth decay. Written in consultation with a qualified dentist, this book is ideal for those baking for (and with) young children; and for anyone who loves cakes and baking but is concerned about caring for their teeth. Light-hearted and fun, yet extremely practical, this little volume is packed full of recipes. They range from expected old favourites such as Fairy Cakes and Butterfly Cakes to the more unusual Marigold Buns, Scented Geranium Cakes, and Courgette Cakes. There are also plenty of tips from the Tooth Fairy on tooth care and even an 'Ask the Tooth Fairy' section which covers intriguing questions such as 'what do the fairies do with all those teeth?' Contents: Acknowledgements; Foreword by Gary Rhodes; Introduction by Murray Hawkins; What is Xylitol?; Oven Temperature Conversions; Useful-sized Baking Tins and Other Handy Bits and Pieces; Baking with Xylitol; 1. Fairy Special Selection; 2. Fruit Fairies; 3. The Fairies' Vegetable Plot Section; 4. Flower Fairies' Selection; 5. Traditional Cake Selection; 6. Plain Scones; Sandwhiches and Cheesy Savoury Favourites; Index.

Owner of the popular Los Angeles bakery Friends & Family, Roxana Jullapat knows that all-purpose flour is an easy route to success. But for cooks eager to use the new array of grains grown locally in the United States and their flours, she has more than eighty creations, many drawn from the familiar pastry case of cookies, cakes, scones, breads and pies, only with an alternative, healthier kick. Organised around the eight "mother" grains-barley, buckwheat, corn, oats, rice, rye, sorghum and wheat-this cookbook bursts with the chewiness of rye chocolate chip cookies, the intensity of white cheddar cornmeal biscuits and the rich earthiness of sorghum pecan pie. With recipes from corn polenta ice cream to shiitake mushroom, leek and toasted barley soup, and enough variations to inspire a range of sweet and savoury cooking, Mother Grains-featuring shopping and storing tips, essays on the history of each grain and sunny step-by-step photos-should sit on any devoted baker's shelf.