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This book features 25 irresistible sweet bakes. Celebrate the fabulous world of home baking with these delicious tried-and-tested cupcake recipes to enjoy at any time of day. It includes all the essentials about making, baking and decorating cupcakes, with easy-to-follow instructions and step-by-step photography. Recipes include Fresh Fig and Raspberry Cupcakes, gooey Butterscotch Cupcakes, Chocolate Truffle Cupcakes, as well as seasonal and special occasion cupcakes. Glace icing, buttercream, fondant, chocolate, marzipan, fresh fruits and pretty flowers - all are used to add an individual touch to every cake. This beautifully presented book contains 25 gorgeous recipes for cupcakes. A concise introduction details the basic equipment required and presents basic cupcake batters. It also covers a wonderful array of ideas for piped cream toppings, glace icings and other ingenious decorations. 25 recipes then follow, with something for every taste. Choose from Honey and Spice Cakes, Blueberry Buns and the luxurious Chocolate Mint-filled Cupcakes.Included too are more unusual recipes with sensational toppings like Madeleine Cakes with Raspberry Buttercream, Pistachio Flower Cupcakes and quince-scented Apple and Calvados Cake. All the recipes are written with clear instructions and are illustrated throughout. Whatever the occasion, with this selection of recipes you are sure to impress friends and family.
Easy and quick to make, good for feeding a crowd and packed full of flavour, traybakes are the perfect bake for any occasion. From delicious fruity flapjacks and gooey chocolate slices to a perfect savoury smoky cheese and onion tart, the trusted experts at Good Food have brought you ideas and recipes for every kitchen. Including recipes tailor-made to make introducing kids to the kitchen a breeze and filling up a crowd a doddle, traybakes are a fuss-free and tasty way to satisfy any stomach. Triple-tested by the experts at Good Food and with full-colour photos for each recipe, Traybakes is the perfect companion to simple and delicious baking.
This gift-sized guide has delicious recipes for savory and sweet treats, from sandwiches and tart to cakes, scones, macaroons, shortbreads and preserves. Some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps, cream horns or the classic scone. Plus there's everything you need to know to brew to the perfect pot of tea (not to mention the odd cocktail and bowl of punch). Sample menus help you to plan your tea, whether you're looking for a lively party, the last word in elegance or a hearty winter tea by the fire. Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some beloved dishes. Includes dual measures.
More than a hundred recipes for sweet and savoury tarts from two of France s most critically acclaimed chefs. With easy-to-follow instructions and stunning photography, this must-have collection features beloved classics along with some modern twists. Tarts are a classic French comfort food simple to make, elegant to serve, and glorious to eat. Bringing together the very best recipes from all over France, these delicious, easy recipes are wonderful for intimate dinners but also a joy for entertaining a crowd. The book is divided into three sections: savoury, sweet, and making dough. Most recipes occupy a single page with simple, clear instructions illustrated with one full-page photograph that displays the result like an object d art. Included are instructions for several types of dough, advice on ingredients and equipment, and tips for rolling, stretching, and baking a perfect crust. Recipes include such classics as tarte Tatin, tarte a la rhubarbe, and clafouti as well as innovative new takes on stalwarts like rice pudding tart or a cheesecake tart. The savoury section mirrors this approach with classics like quiche Lorraine and then includes some intriguing innovations as well as other tartlike dishes such a pizzas, pissaladiere, and Alsatian flammekueche. Whether you re an expert baker looking to perfect your craft or a novice seeking to master the basics, Tarts is sure to become a treasured volume.
Bake-Off mania continues! On 8 October 2014, an incredible 12.3 million BBC1 viewers watched builder Richard Burr narrowly miss out on the Great British Bake-Off crown. Affable and laidback, with his trademark pencil tucked behind his ear, Richard had been the favourite to win. As a builder, Richard has a unique approach to his cakes and bakes - B.I.Y. Bake It Yourself showcases his creativity and technical tips for achieving success every time you cook. Each recipe contains the essential building blocks with step-by-step guides and photos. Then there is an Easy, Intermediate or Advanced variation where you can practise your new skills. Richard's expert and reassuring instructions guide you throughout. With a basic baking 'toolkit' and featuring tricks of the trade, the 80 recipes cover the essentials of bread, sweet pastry, cakes, biscuits, pies, tarts, savouries and puddings
Bakewells, Bannocks, Cornish Fairings, Dingle Pies, Welsh Cakes, Yorkshire Parkin . . . you don't get better than a traditional British bake.
Join Paul Hollywood for a personal tour around the regions of Britain and discover the charming history of their finest baked delights. Paul will show you the secrets behind the recipes and how to create them in your own kitchen--and, in his inimitable style, he'll apply his signature twist. Rich with beautiful recipe photography, maps and illustrations, here is the ultimate collection of British bakes from the nation's favourite artisan baker.
Over many years, Mary Berry has perfected the art of cake-making and her skills have earned her a reputation as the queen of cakes. Now she has updated her classic home baking bible, the Ultimate Cake Book, and once again shares with you the secrets of her success. With over 200 classic cake recipes, Mary Berry's Ultimate Cake Book includes recipes for every cake, biscuit and bun you ever wanted to bake and many more. From the traditional Victoria Sandwich Cake, Tarte Tatin or Millionaires Shortbread to the indulgent Very Best Chocolate Roulade, Swiss Wild Strawberry and Walnut Cake or Sharp Lemon Cheesecake, there is sure to be a cake or bake here to suit everyone. Ideal for cake-baking novices as well as more experienced cooks, Mary explains the basic methods of baking and gives advice on ingredients and equipment. Mary's easy recipes are interspersed with baking tips and solutions for the most common problems, making it possible for everyone to bake their favourite cake, whatever the occasion.
How sweet it is! Simple ingredients come together to make indulgent and addicting candy! Sally McKenney, creator and author of Sally's Baking Addiction, is back with a brand-new cookbook chock-full of a whole new host of treats for your sweet-tooth fix. If you're a candy and sweets lover, then look no further. Complete with over 75 brand new recipes, indulge in truffles, fudge, caramels, and marshmallows. And if you like Oreos, Reese's, Snickers, or other candy bar favorites, Sally will show you the best ways to incorporate these into cookies, cupcakes, bars, and more. Complete with easy-to-follow, step-by-step recipes, Sally's signature photography for every recipe, and snippets from Sally's own kitchen experiences, Sally's Candy Addiction has a recipe for every candy lover in your life.
There is no more indulgent treat than layers of flavoured sponge sandwiched together with scrummy fillings and decorated in the prettiest ways possible. Containing over 30 recipes for delectable sponges and mouth-watering fillings, Love Layer Cakes provides the inspiration for years of flavoursome and fool-proof baking. The book contains cakes for teatime treats that are proven favourites at The Peggy Porschen Parlour in central London as well as brand new recipes developed especially for this book. Peggy classics include the ever-popular Salted caramel cake, covered in marbled chocolate ganache and caramel fudge squares, and Vanilla cloud cake decorated with a dainty sky blue cloud stencil. New cakes include the Toasted marshmallow cake, kid-friendly Cheeky monkey cake, and Rose and pistachio cake makes an elegant centrepiece for any occasion. There are cake designs suitable for every occasion and, as you would expect from a master baker like Peggy Porschen, the recipes are all triple-tested to ensure perfect results for even the novice home baker. For better baking, Peggy divulges many of her golden rules for the perfect sponge plus professional cheats and tricks for perfect cake decorating and - perhaps best of all - the book comes with two free food-safe cake stencils featuring exclusive designs by Peggy Porschen herself so that you can effortlessly recreate designs from the book.
This title features 100 recipes for traditional breads of the world shown in 600 photographs. It includes great classic breads, such as Italian Ciabatta, French Baguettes, Irish Soda Bread, and San Franciscan Sourdough, as well as less well-known, but no less delicious breads, such as Portuguese Corn Bread, Welsh Clay Pot Loaves, and Syrian Onion Bread. A detailed step-by-step techniques section explains every stage of the bread-making process, as well as a complete guide to useful baking equipment. There is something undeniably special about freshly baked bread. Why does it smell so good? And what makes it so hard to resist? This comprehensive guide provides the answers, combining fabulous close-up photographs with essential information and delicious recipes. Organized by country, there are over 100 breads from every corner of the globe - from France and Italy to the West Coast of America. Each recipe includes step-by-step instructions, from mixing the dough to baking the loaf. Whether you'd simply like to identify an unusual bread, or want to try your hand at baking a classic loaf, this book is an essential addition to every cook's kitchen shelf.
Create stunning cake toppers for all occasions using mouth-watering modelling chocolate. In comparison to other decorating pastes, chocolate has a stiffer consistency and a delicious taste - allowing you to create ambitious detailed toppers with ease. The projects in this book are perfect for the beginner, progressing to more detailed projects for the advanced cake-decorator, yet you only need the most basic tools to complete each project. Tutorials include, Teddy Bear Cake Pops, Chocolate Roses, Graduation Cupcakes, Father's Day Cake Toppers, Chocolate Wedding Favors and Superhero Cake Pops. Complete with step-by-step instructions and beautiful images to release the hidden baker within you, you will be sure to surprise and wow your friends and family with these wonderful creations.
Learn how to create breathtakingly beautiful lace cakes for weddings and romantic occasions with this definitive guide to lace cake decorating techniques from international cake decorating guru Zoe Clark. In Elegant Lace Cakes, Zoe takes you step-by-step through creating her signature style cake designs, which feature delicate and detailed sugar lace on cakes using a range of sugarcraft techniques. Through 12 stunning cake decorating projects, Zoe explores innovative new products such as Sugarveil and Cake Lace, as well as more established techniques for creating lace effects on cakes including applique with fondant icing, and piping and brushwork with royal icing. The sensational lace cake designs included range from classic whites and pretty pastels to bolder Burlesque-inspired colourways. Each main cake is presented alongside a smaller spin-off idea, showing you how the effects can also be applied to cookies, mini cakes and fondant fancies to complement the theme. Not only does Zoe show you how to recreate the designs in the book, she also reveals how to take your own piece of lace and recreate it in sugar, as well as all the basic techniques you need to bake, level, and cover your cakes for a perfectly polished professional finish.
Nothing Says Comfort Like A Southern Biscuit
Southern Biscuits features recipes and baking secrets for every biscuit imaginable, including hassle-free easy biscuits to embellished biscuits laced with silky goat butter, crunchy pecans, or tangy pimento cheese.
The traditional biscuits in this book encompass a number of types, from beaten biscuits of the Old South and England, to Angel Biscuits--a yeast biscuit sturdy enough to split and fill but light enough to melt in your mouth. Filled with beautiful photography, including dozens of how-to photos showing how to mix, stir, fold, roll, and knead, Southern Biscuits is the definitive biscuit baking book.
Nathalie Dupree has written or coauthored many cookbooks, including the James Beard award winner Nathalie Dupree's Southern Memories and Shrimp and Grits.
She has appeared on more than 300 television shows and specials, which have shown nationally on PBS, The Learning Channel, and The Food Network. Dupree holds an Advanced Certificate from the Cordon Bleu and has also written extensively for magazines and newspapers. She lives in Charleston, South Carolina.
Cynthia Stevens Graubart is an author and former television producer who began her culinary television production career with New Southern Cooking with Nathalie Dupree in 1985. She is the author of The One-Armed Cook, called the culinary version of What to Expect When You're Expecting. Cynthia and her husband, Cliff, live in Atlanta, Georgia. Homemade Refrigerator Biscuit Mix
Makes 10 cups
If making several batches of biscuits a month, or one biscuit at a time, make a flour-and-fat base mixture to add the milk to at a later time. It will keep several months in a tightly covered container in the refrigerator. Combine one part milk or buttermilk with two parts mix for any quantity of biscuits from 4 to 40 Once again, more salt and baking powder are added. This dough can also be used in making coffee cakes, pancakes, waffles, and the like. Ingredients:
10 cups self-rising flour
3 teaspoons salt
5 teaspoons cream of tartar
4 teaspoons baking powder
2 cups chilled shortening, lard, or butter,
roughly cut into 1/2-inch pieces
Fork-sift or whisk the flour, salt, cream of tartar, and baking powder in a very large bowl. Scatter the shortening over the flour and work in by rubbing fingers with the shortening and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese, with no piece larger than a pea.
Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.
Store the mix in the refrigerator in an airtight container until ready to use.
When he wrote about Jim Lahey s bread in the New York Times, Mark Bittman s excitement was palpable: The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I ve used, and it will blow your mind. Here, thanks to Jim Lahey, New York s premier baker, is a way to make bread at home that doesn t rely on a fancy bread machine or complicated kneading techniques.
The secret to Jim Lahey s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic no kneading necessary. The process couldn t be more simple, or the results more inspiring. Here finally Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home."
Eighty delicious, imaginative recipes from the Star Tribune\u2019s beloved annual cookie contest, with mouth-watering pictures and bakers\u2019 stories It\u2019s cold in Minnesota, especially around the holidays, and there\u2019s nothing like baking a batch of cookies to warm the kitchen and the heart. A celebration of the rich traditions, creativity, and taste of the region, The Great Minnesota Cookie Book collects the best-loved recipes and baking lore from fifteen years of the Star Tribune\u2019s popular holiday cookie contest. Drop cookies and cutouts, refrigerator cookies and bars; Swedish shortbread, Viennese wafers, and French-Swiss butter cookies; almond palmiers; chai crescents and taffy treats; snowball clippers, cherry pinwheels, lime coolers, and chocolate-drizzled churros: a dizzying array and all delightful, the recipes in this book recall memories of holidays past and inspire the promise of happy gatherings to come. These are winning cookies in every sense, the best of the best chosen by the contest\u2019s judges, accompanied by beautiful photographs as instructive as they are enticing. A treat for any occasion, whether party, bake sale, or after-school snack, each time- and taste-tested recipe is perfect for starting a tradition of one\u2019s own.
Cakes contains a host of delicious recipes for a wide range of buns, everyday cakes such as simple fruit cake, luxuriously indulgent gateaux, as well as cheesecakes and other pudding cakes. With straightforward methods and easy-to-find ingredients, in addition to invaluable tips and advice on equipment and techniques, you'll soon be enjoying scrumptious cakes everyday!
This book is the first of its kind in the whole world. The ground-breaking book shows home and professional bakers how to use luscious and flavourful tropical fruits in baked goods of all kinds: cakes and cupcakes cookies and biscuits pies and tarts puddings and souffles cheesecakes The tropical fruits used are not just those already found in pastry shops but showcase this wide range: durian, coconut, mango, pineapple, banana,rambutan, jackfruit, mangosteen, dragon fruit, chiku, soursop, starfruit, papaya, pomegranate, passion fruit, longan, lychee, watermelon and even guava. This is a book that will appeal to those who are looking to create something unusual and different from their ovens. And every one of the 70 original recipes will result in fabulous-looking treats with the intense tastes of the tropics. It is a unique product for cookery shelves in all bookshops.
Kawaii Cakes is a baking and decorating book containing over 30 cute Japanese-inspired cakes, cookies, cupcakes, doughnuts, cake pops and more. Each design is super quick, super cute, and super easy to make. Try an avocado cookie, a unicorn cupcake, adorable kitten doughnuts, bunny rabbit macaroons and more. These seriously sweet treats not only look amazing, they taste delicious. Juliet shows easy step-by-step instructions on how to ice and decorate your creations to perfection, making them the perfect gift or party treat. From larger cakes to small cookies and cupcakes, there's something to suit every occasion. Fun, tasty, and totally kawaii - it's time to get your bake on!
This comprehensive guide to beautiful baked goods features more than 125 recipes from Anna Olsen's popular TV baking show. From chocolate chip cookies to croquembouche, pumpkin pie to petits fours, Anna Olson's newest baking book is full of delectable delights for every occasion, category and skill level. Beginner bakers, dessert aficionados and fans of her show will find over 125 recipes to take their baking to the next level, whether through perfecting a classic like New York Cheesecake or mastering a fancy dessert like Chocolate Hazelnut Napoleon.
Welcoming a new baby into the world is the most joyful of family celebrations, and making a special cake for all to share at the christening is a loving gesture that will never be forgotten. Linda Pawsey has created 20 spectacular cake designs, ranging from simple, elegant cakes that would be suitable for the most formal christening, to cute animal cakes that young children will love. The designs in Christening Cakes can be made by novice cake decorators or experienced sugarcrafters alike by following the straightforward step-by-step instructions. Special sections explain how to achieve stunning fabric effects and how to make the more complicated models such as babies and cribs. This cake book will teach the reader how to create edible works of art with varying materials such as sugarpaste and fondant. This cake decorating guide has recipes for both christening cakes and birthday cakes as well. There are cakes for baby boys and girls, older children and even twins, along with suggestions for personalizing the designs to create a completely original look. Choose from the classically beautiful Draped Lace Crib and Dainty Pram; the fun-loving Duck's Bath Time and Jumbo Junior's Nap; or the more unusual Fit for a Princess christening gown or the bluebirds playing in a fountain in Making a Splash. The only difficulty you will have is deciding which cake to make for your special celebration.
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