Frances McNaughton shows how to make 20 cute and funny sugar animals for cake decorating using sugarpaste and a few simple tools and techniques. First we learn about the simple shapes that are the basis for all the animals, and the few basic tools that are needed. Then it is staight on to making elephants, monkeys, pandas, lizards, dolphins, kangaroos and much more. The constituent parts of the animals are shown with the step by step instructions, and annotated for clarity, then each finished animal is pictured in all its splendour. Animal lovers will be thrilled to see any of these appealing creatures on top of a celebratory cake.

One-Tier Party Cakes features 12 elaborate, single-layer cakes for a variety of occasions from birthdays to baby showers, friendship celebrations to Christmas festivities. Lindy Smith demonstrates how to transfer a template to the cake and decorate each of the three-dimensional designs in the book, while providing plenty of inspiration and encouragement for the reader to develop their own designs. This book features recipes for two delicious layered cakes (Madeira and chocolate fudge); plus the ingredients you need to make successful cake coverings and fillings including sugarpaste (fondant), flower paste, modelling chocolate, ganache and royal icing. It also includes new and popular cake techniques such as achieving sharp edges, working with modelling chocolate, airbrushing, cocoa butter painting and mastering double-height cakes.

If you are thinking of buying a bread machine, machine, or you already have one at home, this is the book for you. In her usual easy-going and accessible style, Sue Simkins explains how a bread machine enables you to make gorgeous fresh bread in your own home: quickly, easily and on a regular basis. Making your own bread means that you can have wholesome, additive free bread (organic if you like) whenever you want. You don't have to go and fetch it from the shops, and it will cost half as much or less than ready made. And, of course, it is so delicious and the aroma of baking in the house is wonderful! Apart from loaves of bread and a selection of tea-time cakes made entirely in the bread machine, Sue Simkins also guides you through using the machine for mixing dough to make your own buns, rolls and pizza bases to bake in the oven - and even covers making your own pasta. There are also plenty of hints and tips to help you get the best from your machine and ensure that it doesn't languish unloved and unused in the back of a dark cupboard. Contents: Acknowledgements; Introduction; 1. Loaves Made Entirely in the Machine; 2. Dough Recipes; 3. Sweet Loaves; Buns and Tea Breads; 4. Easy Cakes from Your Bread Machine; 5. Bread Debriefing; Index.

From baking wunderkind Catherine Zhang comes an assortment of delectable recipes that highlight authentic Asian flavours for both newcomers and lovers of this cuisine. These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavours that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine's Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include: * Mochi Donuts * Japanese Strawberry Shortcake * Tahini "Nutter Butters" * Vietnamese Coffee Tres Leches * Chocolate Matcha Viennese Swirls * Cookies and Cream Snow Skin Mooncakes * Tangzhong Cinnamon Rolls * Raspberry Yuzu Cream Puffs * Brown Sugar Boba Popsicles * Baked Ube Cheesecake Whether you're new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.

In this internationally acclaimed book, Claudia Roden interweaves more than 800 recipes with the stories and histories that have shaped Jewish cooking over the centuries. The recipes are treasures garnered from almost sixteen years of Roden's research around the world, enjoying the immense diversity of traditional Jewish food.

Roden shares the most essential dishes from her native Egypt and beyond, taking us on a journey through the Jewish Diaspora: from the Ashkenazi world there is hallah bread, wine-poached salmon and luscious plum tarts, and the Sephardi chapter boasts an array of tabbouleh, falafel and the inimitable orange Passover cake. The result is a cookbook unlike any other: a learned, loving and delicious tribute to the variety and vitality of Jewish culture the world over.

With new material for this special twenty-fifth anniversary edition, this is the definitive book of Jewish cuisine; a celebration of the food, and the people, that have shaped our culinary world as we know it.

Bake like a Disney princess with this adorable cookbook inspired by your favorite animated heroines, such as Belle, Ariel, Moana, and more!

Baking has never been so magical with this charming cookbook featuring over 40 tasty, easy-to-follow recipes inspired by the Disney princesses. From delicate buttery cookies to fancy, decadent cakes, this cookbook includes all manner of delicious Disney-themed treats. Whip up a batch of Tiana’s Famous Beignets. Make a cake inspired by Belle’s beautiful golden ball gown. Be a part of Ariel’s world with her seashell-inspired almond cookies.

Featuring full-color photography, suggestions for alternate ingredients, and tips and tricks from some of your favorite characters, this all-ages cookbook is the perfect way to bring friends and family together with a little Disney baking magic.

Put Flavor First with 60 Easy, Stylish Cakes Unlock a whole new world of flavor with Benjamina Ebuehi's signature cakes. Inspired by her journey to The Great British Bake Off and beyond, Benjamina's groundbreaking recipes put flavor at the forefront by letting the star ingredients--toasted nuts, fragrant spices, bold herbs and ripe fruit--do all the work. Creations like Plum & Black Pepper Cake, Masala-Chai Carrot Cake and Caramelized Plantain Upside-Down Cake are as impressive as they are simple. Beautiful, minimal finishing touches make a big impact, highlighting the exciting ingredients within. These irresistible treats will amaze your friends and family as easily as they will spice up your week. Full of beautiful, of-the-moment cakes with unforgettable flavors, The New Way to Cake brings out the best baker in everyone.

Yum Yum and more Yum
Rich and chocolaty, light and lemony, small and sweet and sprinkled with little hearts for Valentine's Day, these gourmet creations from a Le Cordon Bleu Chef taste heavenly and look beautiful. With recipes ranging from very adult, sophisticated creations for celebratory occasions to delectable treats kids will gobble up, this cupcake cookbook features something delicious for everyone and something special for every occasion. Pink and blue cupcakes, topped with color-coordinated binkies, will charm guests at a baby shower. Coffee-Brandy Cupcakes are a special treat for grown-ups only. Breakfast becomes just a little brighter with Cranberry-Pumpkin Seed cakes. There are even some healthy recipes featuring such unique ingredients as quinoa, Brazil nuts, green tea, lavender, and pomegranates. But for decadence, nothing beats the "Top Cat Cupcake" with chocolate icing dripping down the sides.
Throughout, stunning photos showcase every gorgeous delicacy, piled high with luscious frosting and presented in theme-appropriate paper cups. They'll provide every baker with inspiration to whip up delicacies as visually scrumptious as they are delicious

Learn how to perfect the prettiest trend in cake decorating - using edible flowers and herbs to decorate your cakes and bakes - with this impossibly beautiful guide from celebrity baker Juliet Sear. Learn what flowers are edible and great for flavour, how to use, preserve, store and apply them including pressing, drying and crystallising flowers and petals. Then follow Juliet step-by-step as she creates around 20 beautiful botanical cakes that showcase edible flowers and herbs, including more top trends such as a confetti cake, a wreath cake, a gin and tonic cake, floral chocolate bark, a naked cake, a jelly cake, a letter cake and more.

Some fruits are at their best when eaten fresh, while others reveal their truest and most delicious flavour when cooked. Understanding how to enjoy fruit at its peak of flavour, whether it's lightly sauteed, poached, baked, braised or roasted, is the key - and this cookbook for home cooks shows you how. 'Simple Fruit' inspires home cooks to explore and enhance the flavours of fruit throughout the year. Each recipe applies a cooking technique that wakes the senses with the distinct flavour characteristics of a fruit. The 50 recipes in this book are organised seasonally and by type of fruit, with a focus on bringing out the best flavour. Whether it's Vanilla-Roasted Rhubarb, Strawberry Pavlova, Cherry Hand Pies or Grilled Apricots with Brown Butter and Maple-Tamari Glaze, 'Simple Fruit' encourages and inspires readers to explore cooked fruits, and gives them options to create a variety of seasonal desserts.

Erin Jeanne McDowell, New York Times contributing baker extraordinaire and top food stylist, wrote the book on pie, a comprehensive handbook that distills all you'll ever need to know for making perfect pies. The Book on Pie starts with the basics, including ways to mix pie dough for extra flaky crusts, storage and freezing, recipe size conversions, and expert tips for decorating and styling, before diving into the recipes for all the different kinds of pies: fruit, custard, cream, chiffon, cold set, savory, and mini. Find everything from classics like Apple Pie and Pumpkin Pie, to more inspired recipes like Birthday-Cake Pie and Caramel Pork Pie with Chile and Scallions. Erin also suggests recommended pie doughs and toppings with each recipe for infinitely customizable pies: Mix and match Pumpkin Spice Pie Dough and Dark Chocolate Drippy Glaze with the Pumpkin Pie, or sub in the Chive Compound-Butter Crust for the Croque Madame Pielets . . . the possibilities are endless. With helpful tips, photographic guides, and inspirations-pie-deas-it's almost like having Erin in the kitchen baking pies with you.

First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.

Well-known for her artistic cake designs, Bets of Magnolia Kitchen is a force to be reckoned with. From humble beginnings, she now runs a sweet cafe, wholesale distribution business and online shop delivering her retail products worldwide, while maintaining a strong following on Instagram. As well as her amazingly creative custom cakes, Bets is celebrated for her macarons, doughnuts, gourmet s'mores and many more mouth-watering treats. In her first cookbook she shares her journey and her widely-sought-after recipes so that you can enjoy the deliciousness at home. With step-by-step instructions for cake decorating and making macarons, and a full range of allergy-friendly recipes, this is a must-have book for anyone interested in baking and eating.

Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you--and satisfy your sweet tooth.

Inside, you'll find:

--Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

--More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies

--Troubleshooting tips for each type of candy

--How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

--Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

--Decorating techniques to show off your tasty results

Get started in your kitchen with The Sweet Book of Candy Making

Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the countrys premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family which was first published to huge critical acclaim in 2003 has now been revised and updated. She says in her introduction my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. This remains one of the most comprehensive collections of cake recipes published in one mammoth volume. Cakes Regional & Traditional encompasses all the traditional, historical and regional cakes from the British Isles. With the combined circulation of cake making magazines exceeding 50,000 per issue the market for this book is assured as other cake making books specialize in either wedding cakes or childrens novelty cakes and there is no one source for the hundreds of cakes which are such an integral part of British cooking.

The brains behind Bee's Bakery ('London's Top 5 biscuit bakeries' - Evening Standard), Bee Berrie is an ex-microbiologist who swapped bacteria for baking in 2012. Bee's second recipe book Bee's Adventures in Cake Decorating, is a bold, fun, easy-to-follow cake deco compendium packed full of over 30 recipes. 'This vibrant little book is bursting with wow factor inspiration - Vegetarian Living magazine, June 2017 The brains behind Bee's Bakery ('London's Top 5 biscuit bakeries' - Evening Standard), Bee Berrie is an ex-microbiologist who swapped bacteria for baking in 2012. Bee's second recipe book Bee's Adventures in Cake Decorating, is a bold, fun, easy-to-follow cake deco compendium packed full of over 30 recipes. Including recipes for brilliant cakes and frostings, from Bee's favourite vegan banana cake, to her punchy Jamaica ginger cake, with countless options for creating gluten and dairy free variations on both cake recipes and frostings, including a fantastic vegan chocolate and avocado icing recipe that just has to be tried! Since launching in 2012, without any external funding or loans, Bee has built a thriving, resilient small business and now supplies clients including Selfridges, Topshop, ASOS, Harrods and Daylesford organic. Bee regularly speaks, teaches and demonstrates at conferences, meetings and trade shows - on specific baking subjects, on entrepreneurialism, second careers and lean start-ups. WC: 15,000

A Good Day to Bake is full of 70 sweet and savory baking recipes for any day of the week, led by flavor.

Going through the ritual of bringing out the measuring scales, pouring out flour, whipping up the eggs, stirring the batter and impatiently slicing up warm cake is a beautiful thing that deserves to be enjoyed all year round no matter the day, season or occasion.

This is a cookbook that embraces simplicity, mindfulness and the therapeutic comforts of baking. The Great British Bake Off's 2016 contestant Benjamina writes so warmly about cakes and her recipes speak to a natural, seasonal and down-to-earth way of baking. Chapters include Herbs & Tea, Stone Fruit & Berries, Vegetables, Best of Beige, Spice Cupboard, and Chocolate.

Because every day is a good day to bake.