The Primrose Bakery Book
Transcript of The Primrose Bakery Book
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INTRODUCTIONLISTOFRECIPES
CUPCAKESBREAKFASTLAYERCAKESLOAVESANDSLICESBISCUITSWEDDINGCAKESTECHNIQUESANDTIPS
STOCKISTSACKNOWLEDGEMENTS
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ABOUTTHEAUTHORS
MarthaandLisabothliveinPrimroseHill,NorthLondon.MarthahastwodaughtersandLisahastwosons.Theymetwhentheirchildrenwenttonurseryschooltogetherfourteenyearsago.LisaisoriginallyfromNewZealandbutsettledinLondontwenty-oneyearsago.TheysetupPrimroseBakerysevenyearsagoinLisa’shomekitchen.Lisapreviouslyworkedasacostumedesignerforfilms,andMarthaworkedinpublishing.
www.primrosebakery.org.uk
Forsweettreatsonthego,downloadThePrimroseBakeryAppfromiTunes
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ABOUTTHEBOOK
PrimroseBakeryisawayoflife.Fromhomemadecroissantsatbreakfast,throughfruityloavesatcoffeetime,toasliceoflayercakewithafternoontea,ithasthewholedaycovered.Andthat’snotforgettingtheirsignaturecupcakeswithbuttercreamicingineveryflavour,adelicioustreatwhateverthetimeofday.
SinceMarthaandLisaopenedtheirfirstcakeshopinPrimroseHillandthenanotheroneinCoventGarden,theyhavequicklybecomeinstitutionsforcakelovers.Alltheirconcoctionsaredeliciouslyunique,suchastheirseasonalraspberryandcoconutcupcakes,theirhomemadegranolaandwhitechocolatecookies,andtheirshow-stoppingcarameltriplelayercake.Andtheirloyalcustomersmakeveryeagerrecipetesters.
ThePrimroseBakeryBookispack-fullofquirkycharm.Withmorethan80gorgeouslyillustratedrecipesfromsimpleicedbiscuitstopartycakes,it’stheperfectbakinghandbook.BecauseMarthaandLisafirstbegantheirbakingbusinessinLisa’shomekitchen,theyknowthevalueofsimplerecipesthatgivegreatresults.Fromstaff-favouriterecipesandhand-me-downcakesfromtheirmums,tothesecretofperfecticingandsugardecorations,thisbookisamouth-wateringwindowontotheyear-roundworldofPrimroseBakery.
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Forourmothers,CarolineandMarlene
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It’snowsevenyearssincewestartedPrimroseBakeryinLisa’shomekitcheninPrimroseHill,NorthLondon.InOctober2004wedecidedthataswewerenotabletofindthecakesandcupcakesthatseemedtobesoreadilyavailableelsewhereintheworld,wewouldsetupourownbusiness.Wehadnofive-yearbusinessplan,noprofessionalbackgroundincookingandnooutsideinvestment.Wedid,however,haveapassionforbakingandahugedesiretostartabusinessofourown.Wewantedtocreateaproperold-fashionedcakeshop,basedontheprinciplesofhomebakingandexcellentcustomerservice.WenowhavetwoshopsinLondon–oneinPrimroseHillandtheother
inCoventGarden–andourfirstbook,CupcakesfromthePrimroseBakery,waspublishedin2009.Attimeswecan’tbelievethatsomethingwestartedathomewithjustthetwoofushasgrownsomuch.ItgivesusahugesenseofsatisfactiontoseepeoplequeuingoutintothestreetonaSaturdayafternoonwaitingtobuyourcakes–thereisnobetterfeelingthanthis,toseethatpeoplereallydowanttobuyandeatwhatwehavemade,anditmakesallthelonghoursworthwhile.Ourfirstbookwasverymuchbasedoncupcakes–quiterightly,as
thesewerewhatwestartedwithandtheystillformsuchanimportantpartofwhatwedotoday.Peopleoftenaskus,‘Whathappensaftercupcakes?’butcupcakes,inoneformoranother,havebeenaroundformanyyearsbeforewebeganmakingthemandwetrulybelievethattheywillbearoundformanyyearstocome.Theirversatilityandadaptability,combinedwiththeirhugevisualappeal,meansthereisaplaceforcupcakesateveryconceivableoccasion,fromasimplefamilyteatoabigwedding.However,PrimroseBakeryhasalwaysbeenaboutmorethan
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cupcakes.Wemakeourowncroissantsbyhandandhaveahugerangeoflayercakes,biscuits,cakeslices,andsoon.Wewantedtobuildabusinessthatwouldbeknownforthehighqualityofthebakedgoodsitproducedanditsexcellentcustomerservice,tocreateaplacewhereeverybodyfeltwelcomeandthatwouldappealtoall.Todothis,wewantedtotakeinspirationfromthebestwehadseenandtastedintheUS,Australia,ItalyandFranceandcreateourowncakeshop.Bothourshopsarepaintedincoloursofyellow,mintgreenandpink,totieinwiththecoloursofmanyofourcakesandalsotoprovideawarm,welcomingenvironmentinwhichtoenjoyeatingthemwhileescapingtheoftengreyEnglishlight.
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Therefore,wehopethisbookwillrepresentourbakingandourbusinessasawhole.Westillworktothesameprincipleswestartedoutwith–tokeepascloseaspossibletohowwebakeinahomekitchenwhileactuallycookingonaprofessionallevel.Weuseequipmentfoundinmanydomestickitchens–electrichandmixers,foodprocessors,spatulas,mixingbowls–andmakeeverythinginsmallbatches,usingverysimple,high-quality,carefullysourcedseasonalingredients,withnoartificialadditivesorpreservatives.Weiceallourcupcakes,cakesandbiscuitsbyhandandbakeeveryday–sevendaysaweek,almost365daysayear–sothateverythingwesellinourshopsisfreshlybakedandtoensureaslittlewastageaspossible.It’shardwork,though.Eveninourkitchens,wherewebakethesame
sortofthingseveryday,stuffgoeswrong.Bakingcanbeverytemperamental:oventemperaturesvary,cakesdon’trise,theyrisetoomuch,tinsareoverfilled,cakesfallapart,cupcakescomeoutoftheirwrappers.Then,ofcourse,therearethemanyotherdisasters–thefirstyearwewereopeninPrimroseHillwelostourelectricitysupplyfor24hoursintherun-uptoChristmas;thecupcakecaseswelikedtousearenolongermadebythemanufacturer;wehaverunoutoficingsugar,butterand,atonetimeoranother,everyingredientweuse;cakeshavebeendroppedjustastheyaretobehandedtoacustomer;thevolcanicashcloudinApril2010meantwecouldn’treceiveoursuppliesofdecorationsfromabroad.Thelistisendless...Wehopethatyoufindtheserecipesstraightforwardandeasytouse.
Ofcoursewehaveaddedmorecupcakes,aswearealwaysdevelopingnewflavours,andthisisthegreatthingaboutcupcakes–therereallyisnoendtothepossibilitiesofwhatyoucoulddowiththem.We’vealsoincludedmanyofourlayercakes,loaves,biscuitsandcroissantsandhopethatthisbookgivesapictureofwhatlifeislikeinourshopsonadailybasisandtoencouragepeopletogiveitago.Wewanttoshowhowmuchpleasurecanbegainedfrombaking,bothforthebakerandtherecipient.Wearenowluckyenoughtoemployabout20stafftohelpusprepare
andsellourcakesinourshops.Sincewebegan,wehaveemployedso
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manyinterestingandvariedpeoplewhohavecontributedgreatlytoPrimroseBakeryandtaughtussomuch.Itislikehavinganextendedfamilytoaddtoourownfamilies.Ourownchildren(Martha’stwodaughtersandLisa’stwosons)havegrownupconsiderablyinthelastsevenyearsandMartha’seldestdaughter,Daisy,andLisa’ssonThomas(both16)nowworkintheshopsontheoccasionalweekendandintheschoolholidays.Martha’syoungerdaughter,Millie,isalreadyafantasticcakeicerat13andLisa’syoungerson,Ned,whois10,makeshisownlemonadetosellonastalloutsideinthesummer.We’vealsohadtheprivilegeofworkingwithsomeamazingcompaniesandotherpeopleinthefoodindustry,suchasMillerHarris,AnyaHindmarch,Smythson,TheRoyalBallet,CathKidston,DKNYandMamaMioandhavecateredforsomefantasticeventssuchasVogue’sFashionNightOut,theHelpforHeroesconcert,theCapitalRadiosummertimeandJingleBellballs,theRoyalVarietyPerformance,theMuseumofEverythinglaunch,andmanymore.Onesingleproblemwiththecakesweproduceinourshopsisthat
theyareslightlytoofragiletotransportfarand,althoughweoftentraveltodifferentvenuesalloverthesouth-eastofEnglandtosetupweddingcaketiersourselves,onthewholewecannotsupplycakesoutsideLondon.Bypublishingthisbookwecanhelpthecakesreachawideraudienceandhopethattheserecipeswillinspireyoutomakeyourownandtotryoutdifferentdecorationsandingredientsdependingonwhatisavailablewhereyoulive.Wehavebeenamazedbythekindemailsthatpeoplehavesenttoussinceourfirstbookwaspublishedandwewanttoshowthatallourrecipesareachievablebyeveryoneandthatanythingispossible.
MarthaSwiftandLisaThomas
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LISTOFRECIPESAfghanBiscuitsAppleandBlueberryLoafAppleCakeAuntMary’sBourbonBiscuits
BananaCakeBanoffeePieCupcakesBrandyButtercreamIcingBrownies
CaramelButtercreamIcingCaramelSliceCarrotCakeCherryChocolateCupcakesChocolateandBananaLoafChocolateandMarshmallowCupcakesChocolateButtercreamIcingChristmasPuddingCupcakesCinnamonBunsCoconutandRaspberrySliceCoconutButtercreamIcingCoconutCakeCookiesandCreamCupcakesCornMuffinsCranberryandOrangeCupcakesCreamCheeseIcing
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CroissantsandPainsauChocolat
DarkChocolateTart
FlourlessChocolateCakeFreshLimeMeringueCupcakesFriands
GiantCupcakeGingerCreamChristmasCakeGingerLoafGingerSnapBiscuitsGingerbreadMenandCamelsGranolaandWhiteChocolateCookiesGranolaGreenTeaButtercreamIcingGreenTeaCupcakes
IcedBiscuits
LamingtonsLemonDrizzleLoafCakeLemonMeringueMiniCupcakes
MapleandPecanCupcakesMapleSyrupButtercreamIcingMarbleLoafCakeMarlene’sChristmasCakewithBrandyButtercreamIcingMarsBarCakeMarshmallowIcingMeltingMomentsMeringueIcingMilkChocolateandNutellaIcing
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MilkChocolateIcingMiloCrunch
NeenishTartsNutellaCupcakes
OrangeCake
PeanutButterCookiesPearandGingerCakePlumCakePlumCupcakesPoachedSpicedFruitPrimroseBakeryIceboxCake
RaspberryCoconutIceCupcakesRhubarbButtercreamIcingRhubarbCupcakesRoseBiscuitsRoseWaterIcing
SausageDogBiscuitsShortbreadSourCreamChocolateIcingStrawberryCake
TripleChocolateCupcakesTripleLayerCaramelCake
VanillaButtercreamIcingVictoriaSpongeVioletButtercreamIcingVioletCupcakes
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WhiteChocolateIcing
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VioletCupcakes
VioletButtercreamIcing
CookiesandCreamCupcakes
MarshmallowIcing
ChocolateandMarshmallowCupcakes
FreshLimeMeringueCupcakes
MeringueIcing
LemonMeringueMiniCupcakes
RaspberryCoconutIceCupcakes
CoconutButtercreamIcing
TripleChocolateCupcakes
MilkChocolateIcing
CranberryandOrangeCupcakes
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WhiteChocolateIcing
ChristmasPuddingCupcakes
BrandyButtercreamIcing
PlumCupcakes
VanillaButtercreamIcing
RhubarbCupcakes
RhubarbButtercreamIcing
NutellaCupcakes
MilkChocolateandNutellaIcing
GreenTeaCupcakes
GreenTeaButtercreamIcing
MapleandPecanCupcakes
MapleSyrupButtercreamIcing
CherryChocolateCupcakes
BanoffeePieCupcakes
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Hereyouwillfindaselectionofthenewcupcakeswehavedevelopedoverthelastyearorsoandwhichwenowsellregularly.Wealwaysenjoytryingoutnewpossibilities,someofwhichworkandsomeofwhichdon’t!Afewoftherecipesusespongesthatmaybefamiliartoyoubutwehavecombinedthemwithinterestingnewicingflavours(andviceversa).Youcanalsoplayaroundyourself,matchingyourfavouriteicingsandspongestocreatenewflavours.
Weliketovarytheflavoursofcupcakesatdifferenttimesofyear,dependingonwhatfruitisinseason.Usingfreshseasonalfruitalwaysensuresthebestpossibletaste.
Itwouldbeimpossibletoexhaustthedifferentkindsofcupcakesyoucouldmakeandeachhasavisualandtasteappealofitsown.Thisiswhyit’shighlyunlikelythatcupcakeswilleverdecreaseinpopularity,astheyfitinanywhere.
Unlessotherwisestated,allthesecupcakescanbekeptinairtightcontainersandstoredatroomtemperaturefor2–3days.
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VIOLETCUPCAKESIfyouloveperfumedflavours,thenyouwillloveourvioletcupcakes–andnotjusttheendresult,becauseyoursenseswillbetreatedfromstarttofinishwiththeviolet-drenchedaromaofthesyrupasyoucookitandalsotheintensefloraltasteofthecrystallisedvioletpetalsthatweusetodecoratethecakesattheend.Givingthesecupcakestosomeonewouldbeaslovelyaspresentingthemwithabunchofrealviolets!
FORTHEVIOLETCUPCAKES110gunsaltedbutter,atroomtemperature225ggoldencastersugar2largeeggs,preferablyfree-rangeororganic120mlsemi-skimmedmilk1½tbspvioletsyrup150gself-raisingflour125gplainflour
FORTHETOPPING1batchVioletButtercreamIcing(seerecipehere)Crystallisedvioletpetals,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Creamthebutterandsugarinabowl,usinganelectrichandmixer,
untilthemixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition–thiscantakeafewminutes.Scrapedownthesidesofthebowlwitharubberspatulatoensurethemixturestayswellcombined.Measurethemilkintoaplasticmeasuringjugandstirintheviolet
syrup.Siftthefloursintoaseparatebowlandstirtogether.
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Addone-thirdoftheflourmixtothecreamedbutterandsugarmixtureandbeatwell.Pourinone-thirdoftheviolet-flavouredmilkandbeatagain.Repeatthesestepsuntilalltheflourandmilk/syruphasbeenadded.Youwillnoticethatthebatterwillturnagrey/violetcolourasthesyrupisadded.Thisiscompletelynormaland,infact,makesaninterestinglilaccolouredspongecupcakeoncecooked.Spoonthebatterevenlyintothemuffincases,fillingthemtoabouttwo-
thirdsfull.Bakeinthecentreoftheovenforabout25minutes,untilslightlyraisedandgoldenbrown.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Leavethecupcakestocoolintheirtinforabout10minutesbefore
turningoutontoawirerack.Oncecompletelycool,iceeachonewiththevioletbuttercreamanddecoratewiththecrystallisedvioletpetals.
Note:weuseJardind’ElanSiropàlaViolette,fromLaFromagerieinLondon.Itisexpensiveandcanbetrickytogetholdofbutmakesforaspecialtreat.Otherbrandsareavailableonline(seeStockistshere).
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VIOLETBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted1–2tbspvioletsyrup,ortotaste
Makesenoughtoice12regularcupcakes
Inabowlbeattogetherthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth,usinganelectrichandmixer.Thiswillusuallytakeafewminutes.Graduallybeatintheremainderoftheicingsugartoproducea
buttercreamwithacreamyandsmoothconsistency.Addalittleofthevioletsyrupandbeatwell.Continuetoaddmoresyrupuntilthedesiredtasteandcolourarereached–thesyrupwillalsoturntheicingabeautifullilacshadesoyouwillnotneedtoaddanyfoodcolouring.Storeinanairtightcontaineratroomtemperatureforupto3days.
Beatwellagainbeforereusing.
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COOKIESANDCREAMCUPCAKESAfterthesuccessofourMaltedMarshmallowCupcakes,wedecidedtoexperimentmoreanddevisedtheseCookiesandCreamonesaswellastheChocolateandMarshmallowCupcakes(seehere).Althoughnotassubtleacupcakeaswenormallymake,theygodownparticularlywellwithchildren.
FORTHECHOCOLATECUPCAKES115ggood-qualitydarkchocolate(atleast70%cocoasolids)85gunsaltedbutter,atroomtemperature175gsoftbrownsugar2largeeggs,free-rangeororganic,separated185gplainflour¾tspbakingpowder¾tspbicarbonateofsodaPinchofsalt250mlsemi-skimmedmilk,atroomtemperature1tspgood-qualityvanillaextract
FORTHETOPPING1batchMarshmallowIcing(seerecipehere)1packetOreocookies,crushedorbrokenintosmallpieces,todecorate
Makes16regularcupcakes
Preheattheovento190°C/gasmark5.Line2x12-holemuffintrayswith16muffincases.Meltthechocolate:youcandothisinaheatproofbowlsetovera
saucepanofsimmeringwateronthehob,buttheeasiestwayisinthemicrowave–placethechocolateinamicrosafebowlandheatonamediumheatfor1minute,stirandthenmicrowaveagainforafurtherminute–butbeverycarefulnottoburnthechocolate.Leavetocoolslightly.
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Inabowlcreamthebutterandsugartogether,usinganelectrichandmixer,untilpaleandsmooth.Slowlyaddtheeggyolksandbeatwell.Next,addthemeltedchocolateandbeatwellagain.Sifttheflour,bakingpowder,bicarbonateofsodaandsaltintoa
separatebowlandstirtogether.Measurethemilkintoajugandstirinthevanillaextract.Graduallyaddalternateamountsoftheflourmixtureandthemilktothechocolate,butterandsugarmixture,beatingwellaftereachaddition.Inacleanbowlandusingacleanwhisk,whisktheeggwhitesuntilstiff
peakshaveformed.Then,usingaspatula,carefullyfoldtheeggswhitesintothemainbatteruntilitisallcombined.Spoonthemixtureequallyintothemuffincases,fillingthemtoabout
two-thirdsfull.Bakefor20–25minutes.Leavethecupcakestocoolintheirtinforabout10minutesbeforeturningthemoutontoawireracktocoolcompletely.Icethemwiththemarshmallowicinganddecoratewithsomeofthe
brokenOreopieces.
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MARSHMALLOWICING
120ggranulatedsugar80ggoldensyrup1½tbspwater2largeeggwhites½tspgood-qualityvanillaextract(optional)
Makesenoughtoice16regularcupcakeswithsomeleftoverPlacethesugar,goldensyrupandwaterintoasaucepanorashallowfryingpanandcookonahighheatuntilthemixturereachesthesoft-ballstage–thisiswhenthebubblesinthemixturealmoststarttosticktogetherandwoulddropoffaspooninasmooth,slowstream.Thiscouldtakeabout2minutesonahighheat.Whenitreachesthisstage,removefromtheheat.Inthebowlofafreestandingmixerorafoodprocessor,whisktheegg
whitesuntilsoftpeaksstarttoform.Now,withthemachineonalowspeed,slowlyandevenlypourthehotsugarmixtureintothebowl.Continuetobeatonalowspeeduntilallthehotsugarisinthemixingbowl.Increasethespeedtomedium-highandcontinuewhippinguntilthe
mixturebecomesthick,glossyandcool.Addthevanillaextract,ifusing,towardstheendofthemixingprocess.Thisicingiseasiesttoworkwithwhileitisstillalittlewarm,sotryto
useitrightaway.Ifyouhavesomeleftover,storeitinthefridgeovernight,butwewouldnotrecommendkeepinganyunusedicingforlongerthanthat.Youwillneedtobeatitagaingentlywithaspoonorspatulaifusingstraightfromthefridge.
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CHOCOLATEANDMARSHMALLOWCUPCAKESThisisasimplevariationontheCookiesandCreamCupcakes(seehere).Youwillneedsomepinkfoodcolouring,apacketofmarshmallowsandsomeedibleglitter.
1batchChocolateCupcakes(seerecipeforCookiesandCreamCupcakeshere)
FORTHETOPPING1batchMarshmallowIcing(seerecipehere)Pinkfoodcolouring1packetmarshmallowsEdibleglitter,todecorate
Makes16regularcupcakes
Makeupthechocolatecupcakesandthemarshmallowicing.Onceyouhavemadetheicing,addafewdropsofpinkcolouringtoitandbeatagain.Keepaddingthecolouringuntilyoureachyourdesiredshadeofpink.Spreadeachcupcakewiththemarshmallowicingandthenplaceamarshmallowontopofeachcakeandsprinklewithedibleglitter.Thesecupcakesarebesteatenonthesamedaytheyaremade.
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FRESHLIMEMERINGUECUPCAKESThesecupcakesweredevelopedbyusforInStylemagazineandareacupcakeversionofalimemeringuepie.Theslightlysourcitrustasteofthelimegoesverywellwiththesweetmeringueonthetopandreallyhasnoneedforanyotherdecoration.
FORTHELIMECUPCAKES110gunsaltedbutter,atroomtemperature225ggoldencastersugar2largeeggs,free-rangeororganic90mlsemi-skimmedmilk30mlfreshlysqueezedlimejuice1tbspsourcream150gself-raisingflour125gplainflour1tsp(roughly2limes’worth)gratedlimezest
FORTHETOPPINGApprox.12tsplimecurd(limemarmaladewouldworkwelltoo)1batchMeringueIcing(seerecipehere)Gratedlimezest,todecorate(optional)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Inalargebowlcreamthebutterandsugartogether,usinganelectric
handmixer,untillightandfluffy.Addtheeggs,oneatatime,andbeatwellaftereachaddition.Measurethemilkintoajug,addthelimejuiceandsourcreamand
combinewell.Siftthefloursintoabowlandstirtogether.Addalternateamountsoftheflourandthelime-flavouredmilktothe
creamedbutterandsugarasfollows:addone-thirdoftheflourandmix
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well;addhalfthemilkandmixwell;addanotherthirdofflourandmixwell;addtheremainderofthemilkandmixwell;finishbyaddingthelastthirdofflourandthenthelimezest,andbeatwell.Ifthemixturelooksasthoughitiscurdlingslightly,don’tpanic–simplyaddanotherspoonfulofplainflourandbeatwell.Spoonthemixtureevenlyintothemuffincases,fillingthemtoabout
two-thirdsfull.Bakeinthecentreoftheovenfor25minutes.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Thecupcakeswillappearquitealightgoldenbrowncolourevenwhencooked.Leavethecupcakestocoolslightlyintheirtinfor10minutesandthen
carefullyturnthemoutontoawireracktocoolcompletely.Oncethecupcakesareoutoftheoven,reducetheoventemperatureto160°C/gasmark3,readyforfinishingtheicedcupcakeslater.Whenthecupcakesarecompletelycool,cutasmallholeinthetopof
eachcakeanddiscard(oreat!),then,usingasharpknifeorateaspoon,carefullyplace1teaspoonoflimecurdinsidethesponge.Toicethecakes,useapipingbagoratablespoontopipeorspoonthe
MeringueIcingoverthesurfaceofeachcake,coveringitcompletely.Putthecupcakesonalinedbakingtrayandreturnthemtotheovenforabout15minutes,untilthemeringuehassetslightlyandhasaslightgoldentinge.Letthecupcakescoolagainbeforeserving.Youcouldgrateasmall
amountoflimezestoverthefinishedcupcakesifyouwanted.
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MERINGUEICING
4largeeggwhites225ggoldencastersugar
Makesenoughtoice12regularcupcakesand36minicupcakesInacleanbowlbeattheeggwhiteswithanelectrichandmixeruntilstiffpeaksform.Add1tablespoonofthecastersugarandbeatwelluntilincorporated.Addtheremainingsugarandbeatwellagainuntilthemixturetakesonaglossysheen.Usestraightaway.
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LEMONMERINGUEMINICUPCAKESAsimplevariationontheFreshLimeMeringueCupcakes(seehere),theseminicupcakesarealwaysabestsellerattheMillerHarristearoominMayfair,London.TheyaretheperfectcomplementtotheamazingrangeoffragrantteasdesignedbyLynHarris,andbothcanbeenjoyedwhilegazingatthebeautifulperfumesandbathandbeautyproductsintheshopinfront.
1batchlemoncupcakes(seemethodhere)1batchMeringueIcing(seerecipehere)
Makes36minicupcakes
Line3x12-holeminimuffintrayswithminimuffincases.Tomakethecupcakes,followtheinstructionsformakingthebatterin
therecipeforFreshLimeMeringueCupcakes(seehere)butsubstitutethelimejuiceandzestwiththesameamountoflemonjuiceandzestanduselemoncurdinsteadoflimecurd.Spoonthemixtureintotheminimuffincasesandbakefor13minutes
orso,untilrisenandgoldenbrown.Allowtocoolfully,beforeinsertingthelemoncurdintoeachcakethenpipingorspreadingwiththeMeringueIcingandreturningtotheoven,asdescribed(seehere).However,theseminicupcakeswillneedonlyabout10minutesintheovenfortheicingtosetslightly.AswiththeFreshLimeMeringueCupcakes,thesearebesteatenon
thedaytheyaremade.
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RASPBERRYCOCONUTICECUPCAKESSummerbringsfreshraspberriestoourkitchens.Aseachseasonchangesandnewfruitarrives,wealwaysexperimenttomakesomethingentirelynew.Everyoneinthekitchengetsinvolvedandcomesupwithideas,soitisdefinitelyonepartofourworkwereallylove–unlikepayingthebills!ThisrecipecameaboutwhenwewereaskedbytheSundayTimes‘Style’magazinetocreateacupcakethatwouldbefittingatanEnglishpicnic.AthemeofEnglishgardensandsummerfairgroundswasagreedonandthiscametogetherforusinthecupcakebelow,withitspinkandwhiteswirl.
FORTHERASPBERRYCUPCAKES225ggoldencastersugar1tspbakingpowder210gself-raisingflour,sifted25gcornflour225gunsaltedbutter4largeeggs,free-rangeororganic150gcrushedfreshraspberries
FORTHETOPPINGApprox.12tspgood-qualityraspberryjamCoconutButtercreamIcing(seerecipehere)Freshraspberries,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Putthesugar,bakingpowder,flourandcornflourintoafoodprocessor.
Pulseuntilevenlymixed(about4seconds).Addtheremainingingredients,exceptforthecrushedraspberries,andprocessbrieflyuntilevenlymixed(about10seconds).Ifyouprefertouseanelectrichand
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mixer,creamthebutterandsugartogetherfirst,beatintheeggsonebyone,andthenaddtheremainingingredientsandbeatwelltogether.Addthecrushedraspberriesandmixthroughthebattergentlybyhand.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,oruntilcookedandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Thecakeswillappearfairlymoistevenwhencooked.Allowthecakestocoolintheirtinfor10minutesbeforecarefully
turningoutontoawirerack.Oncethecakesarecompletelycool,carefullymakeasmallholeinthe
centreofeachcupcakewithasharpknifeorateaspoon(youcandiscardoreatthecut-outsponge)andplaceasmallamount(aboutateaspoonful)ofraspberryjaminsidethesponge.Tofinishthecupcakes,iceonesideofeachwiththepinkCoconut
ButtercreamandtheothersidewiththeuncolouredCoconutButtercream.Usingapaletteknifeorflat-edgedknife,swirltheicingstogetherinthecentre.Finishwithseveralfreshraspberries.
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COCONUTBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlcoconutmilk1tspgood-qualityvanillaextract500gicingsugar,sifted75gdesiccatedcoconutAfewdropspinkfoodcolouring
Makesenoughtoice12regularcupcakes
Inabowlbeatthebutter,milk,vanillaextractandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Beatinthedesiccatedcoconut.IfusingtoicetheRaspberryCoconutIceCupcakes,dividethemixture
between2bowls.Addafewdropsofpinkcolouringtooneofthebowlsandbeatwell.Leavetheicinginthesecondbowluncoloured.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beforereusingbeatwell.
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TRIPLECHOCOLATECUPCAKESSeriouschocolatelovers–andprobablymostchildren–willadoretheserichcupcakes,andtheywon’tfailtosatisfyonthoseoccasionswhenonlysomethingchocolateywilldo.
1batchchocolatecupcakes(seerecipeforCookiesandCreamCupcakeshere)1batchMilkChocolateIcing(seerecipehere)1standard-size(100g)barwhitechocolate,grated,or1packetwhitechocolatebuttons,todecorate
Makes16regularcupcakes
Makethecupcakesand,oncetheyhavecooled,iceeachonewithagoodspoonfuloftheMilkChocolateIcingandthendecoratewithasprinklingofgratedwhitechocolateorseveralwhitechocolatebuttons.
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MILKCHOCOLATEICING
300ggood-qualitymilkchocolate(atleast20%cocoasolids),brokenintosmallpieces60mldoublecream2tbspunsaltedbutter,atroomtemperature½tspgood-qualityvanillaextract
Makesenoughtoice16regularcupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunnypourintoamixingbowlandleavetosit.Oncethechocolatehascooledalittle,addthecream,butterand
vanillaextractandbeatwellwithanelectrichandmixeruntilthemixtureissmoothandwellcombined.Theicingwillprobablyneedtogointhefridgeforabouthalfanhourto
setalittlebeforeusing.Youmayneedtobeatitonceagainbeforeusing.Anyunusedicingshouldbestoredinthefridge,whereitwillkeepfor3–4days.
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CRANBERRYANDORANGECUPCAKESWeusuallymakethesecupcakesaroundHalloweenandChristmasbutyoucouldmakethematanytime.Wehaveslightlyadaptedouroriginalrecipetomakethemalittlemoisterandcombinedthemwithawhitechocolateicing–theseparticularcupcakeswerecreatedforaneventwedidwithSmythson,thestylishEnglishleathergoodscompany.
FORTHECUPCAKES3largeeggs,free-rangeororganic200ggoldencastersugar90mlcornoil125gsourcream1tspgratedorangezest1tspgood-qualityvanillaextract230gplainflour½tspbakingpowder¼tspbicarbonateofsoda¼tspsalt1tspgroundcinnamon140gdriedcranberries,choppedintosmallpieces
FORTHETOPPING1batchWhiteChocolateIcing(seerecipehere)Afewcranberries,todecorate,eitherdriedorfresh(optional)
Makes12regularcupcakesor36minicupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintrayor3x12-holeminimuffintrayswiththeappropriatesizemuffincases.Inabowlbeattheeggsandsugartogether,usinganelectrichand
mixer.Slowlypourintheoil,beatingwellaftereachaddition,andthenrepeattheprocesswiththesourcream,orangezestandvanillaextract,makingsureeverythingiswellcombined.
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Siftallthedryingredientstogetherinabowlandthenaddtotheliquidmixtureandbeatwell.Finally,foldinthecranberries.Dividethemixtureevenlybetweenthemuffincasesandbakeinthe
centreoftheovenforabout20-25minutesfortheregularsizeand17minutesfortheminiones,untilrisenandgolden.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Allowthecupcakestocoolintheirtin(ortins)for10minutesorso
beforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,iceeachonewiththeWhiteChocolateIcinganddecoratewithafewcranberries.
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WHITECHOCOLATEICING
200ggood-qualitywhitechocolateApprox.120g(8tbsp)VanillaButtercreamIcing(seerecipehere)6tbspdoublecream
Makesenoughtoice12regularcupcakesor36minicupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunnypourintoalargemixingbowlandleavetosit.Whenthechocolatehascooledalittle,addthevanillabuttercreamand
thedoublecreamandbeatwellwithanelectrichandmixeruntilitallcomestogether.Theicingisusuallytoorunnytouseimmediatelysowouldbenefitfrombeingputinthefridgeforalittlewhiletothickenup.Ifitdoesbegintostiffentoomuch,softenitwithabitmoredoublecreamorplaceinthemicrowavefor10seconds,thenbeatwellagainbeforeusing.Thisicingneedstobestoredinthefridgebecauseitcontainscream.It
willkeepwellinthefridgeforatleastaweek.Youwillneedtobringittoroomtemperatureandbeatwellagainifusingstraightfromthefridge.
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CHRISTMASPUDDINGCUPCAKESAgreatalternativetoamincepieoraChristmaspudding,thesecupcakesaredeliciousicedwithBrandyButtercreamanddecoratedwithhollyandberries.
FORTHECHRISTMASPUDDINGCUPCAKES225gunsaltedbutter225ggoldencastersugar4largeeggs,free-rangeororganic210gself-raisingflour25gcornflour250ggood-qualitymincemeat1tspbakingpowder
FORTHETOPPING1batchBrandyButtercreamIcing(seerecipehere)Sprigsofhollyandfreshberries,todecorate(optional)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Usinganelectrichandmixer,creamthebutterandsugartogetherina
bowluntillightandfluffy,thenbeatintheeggs,onebyone.Addtheremainingingredientsandbeatwelltogether.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor20–23minutes,oruntilraisedandquiteadarkgoldenbrown.Whentheyarecooked,askewerinsertedintothecentreofoneofthecakesshouldcomeoutclean.Thecakeswillappearfairlymoistevenwhencooked.Allowthecupcakestocoolintheirtinfor10minutesbeforeturningout
ontoawirerack.Oncetheyarecompletelycool,spreadeachcakewith
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theBrandyButtercreamIcinganddecoratewithsprigsofhollyandfreshberriesifdesired.
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BRANDYBUTTERCREAMICING
115gunsaltedbutter,atroomtemperature30mlsemi-skimmedmilk1tspgood-qualityvanillaextract30mlbrandy500gicingsugar,sifted
Makesenoughtoice12regularcupcakes,oryoucandoublethequantitiestoicea20cmChristmascake
Usinganelectrichandmixer,beatthebutter,milk,vanillaextract,brandyandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Tastethebuttercreamtocheckifthereisenoughbrandy,andadda
littlemoreifneeded,althoughbearinmindhowstrongitcouldendupbeing!Thebuttercreamcanbestoredinanairtightcontaineratroom
temperatureforupto3days.Beatwellagainbeforereusing.
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PLUMCUPCAKESWeusuallymakethesecupcakesintheautumn,afterstrawberriesandraspberrieshavegoneoutofseason.Trytousethebest-qualityjamyoucanfindforthespongeandtheripest,sweetestfreshplumsfordecorationasthiswillmakearealdifferencetotheendresult.
FORTHEPLUMCUPCAKES112gunsaltedbutter,atroomtemperature180ggoldencastersugar2largeeggs,free-rangeororganic125mlsemi-skimmedmilk½tspgood-qualityvanillaextract125gself-raisingflour120gplainflour4tbspgood-qualityplumjam
FORTHETOPPING1batchVanillaButtercreamIcing(seerecipehere)2–3freshplums,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Usinganelectrichandmixer,creamthebutterandsugarinabowluntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Thiscantakeafewminutes.Scrapedownthesidesofthebowlwitharubberspatulatoensurethemixturestayswellcombined.Measurethemilkintoaplasticmeasuringjugandstirinthevanilla
extract.Siftthefloursintoaseparatebowlandcombinewell.
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Addone-thirdoftheflourtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilkandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Gentlyfoldintheplumjamuntilmostofitiscombined.It’sOKtohave
somejamstreaksrunningthroughthemixture.Carefullyspoonthebatterevenlyintothemuffincases,toabouttwo-
thirdsfull.Bakeinthecentreoftheovenforabout25minutes,untilslightlyraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesbefore
turningoutontoawirerack.Oncethecupcakesarecompletelycool,iceeachonewithVanilla
Buttercream.Justbeforeserving,finelyslicetheplumsanddecorateeachcupcakewithafewslices,arrangingtheminafan-likepattern.
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VANILLABUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted
Makesenoughtoice12regularcupcakes
Usinganelectrichandmixer,beatthebutter,milk,vanillaextractandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
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RHUBARBCUPCAKESAtfirstwefoundthatrhubarbwasquiteatrickyingredienttoaddtoacupcake,butitissuchadeliciousfruitandsuchaprettypinkcolourthatweweredeterminedtomakeitwork.Wehopeyouagreethatwesucceeded!
FORTHESTEWEDRHUBARB300gchoppedrhubarb3tbspgranulatedsugar250mlwater
FORTHERHUBARBSPONGE110gunsaltedbutter225ggoldencastersugar2largeeggs,free-rangeororganic150gself-raisingflour125gplainflour1tspgroundginger80mlmilk300gstewedrhubarb(fromabove)
FORTHETOPPING1batchRhubarbButtercreamIcing(seerecipehere)
Makes12regularcupcakes
First,stewtherhubarb–youcoulddothisinadvanceifyouwanted.Puttherhubarb,sugarandwaterintoasaucepanoveramediumheatforabout5–7minutesuntiltherhubarbstartstobreakup.Oncethishappens,straintherhubarbjuiceintoanotherpanandplaceoverahighheatforanother5–7minutesuntilithasreducedtoabout50mljuice.Thestewedrhubarbwillbeusedinthecupcakespongeandthejuicewillbeusedintheicing.Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith
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muffincases.Creamthebutterandsugarinabowlwithanelectrichandmixeruntil
lightandfluffy.Beatintheeggs,oneatatime,mixingbrieflyaftereach.Siftthefloursintoabowl,addthegingerandstirtogether.Addhalfof
thismixturetothecreamedbutterandsugarandbeatwell.Add40mlofthemilkandbeatagain.Beatintheremainingflourandthenthelast40mlofmilk.Finally,foldinthestewedrhubarbwithaspoonandcombinewell.Dividethemixtureevenlybetweenthemuffincases,fillingthemto
abouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinsfor10minutesandthenturnoutontoawireracktocoolcompletely.Iceeachcupcakewithagoodspoonfuloftherhubarbbuttercream.
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RHUBARBBUTTERCREAMICING
110gunsaltedbutter,atroomtemperature500gicingsugar,sifted50mlrhubarbjuice(fromrecipeopposite)
Makesenoughtoice12regularcupcakes
Inabowlbeatthebutterandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Addtherhubarbjuiceandbeatwell.Slowlyaddtheremainingicingsugaruntilyouhaveacreamybuttercreamicingthathasalovelypalepinkhinttoitfromtherhubarbjuice.Keepanyunusedicinginanairtightcontaineratroomtemperaturefor3–4days.
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NUTELLACUPCAKESWhenitbecameclearthatwewerefirmlyensconcedinthebusinessofcupcakes,manyofthenewflavourswedevelopedwereinspiredbothbyourowntastesandthoseofourchildren.Thiscupcakeisonesuchrecipe,asLisa’ssonNedandMartha’sdaughterMilliebelievethatNutellashouldbeeatenwitheverything.Althoughthisfactissomewhatdebatable,asacupcakeflavourithasprovedtobeanundeniablesuccess!
FORTHENUTELLACUPCAKES175gunsaltedbutter,atroomtemperature175ggoldencastersugar3largeeggs,free-rangeororganic200gself-raisingflour,sifted1tspbakingpowder2tspgroundcinnamon4tbspmilk12tspNutellachocolatehazelnutspread
FORTHETOPPING1batchMilkChocolateandNutellaIcing(seerecipehere)
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Inabowlcreamthebutterandsugarwithanelectrichandmixeruntil
themixtureispaleandsmooth.Beatintheeggs,oneatatime,mixingbrieflyaftereachaddition.Graduallybeatintheflour,bakingpowderandcinnamonandthenthemilk.HeattheNutellainasmallpanonthehobuntilveryslightlywarmand
easiertostir.
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Dividethebatterevenlybetweenthemuffincases,toabouttwo-thirdsfull.SpoonateaspoonfulofthewarmedNutellaontopofeachandgentlyswirlitthroughthebatterwithaskewerorsmallspoon.Bakeinthecentreoftheovenfor20–25minutes,oruntilraisedand
goldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinfor10minutesbeforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,spreadeachonewithagood
spoonfuloftheMilkChocolateandNutellaIcinganddecorateasyouwish–perhapsevenwithaFerreroRocherchocolate!
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MILKCHOCOLATEANDNUTELLAICING
300ggood-qualitymilkchocolate(atleast20%cocoasolids)60mldoublecream2tbspunsaltedbutter½tspgood-qualityvanillaextract250gNutellachocolatehazelnutspread
Makesenoughtoice12regularcupcakes
Meltthechocolateeitherinaheatproofbowloverasaucepanofsimmeringwateronthehob,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenthechocolateismeltedandrunny,pourintoalargemixingbowlandallowtocoolslightly.Addthedoublecream,butterandvanillaextractandbeatwellwithan
electrichandmixer.BeatintheNutellauntiltheicingissmoothandcreamy.Itshouldbesuitabletousestraightaway,butifitisalittlerunnyputitintothefridgeforhalfanhourorso.Youcanstoreanyunusedicinginthefridgefor3–4days.Beforereusing,allowittocometoroomtemperatureandbeatwell.
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GREENTEACUPCAKESOurEarlGreyCupcakeshavebeenimmenselypopularsowethoughtitwastimetoproduceanothertea-flavouredcupcake.
FORTHEGREENTEACUPCAKES150mlsemi-skimmedmilk4greenteateabags2½tspgreentea(Matcha)powder110gunsaltedbutter,atroomtemperature225ggranulatedsugar2largeeggs,free-rangeororganic125gself-raisingflour120gplainflour
FORTHETOPPING1batchGreenTeaButtercreamIcing(seerecipehere)Alittlegreenteapowder,todecorate
Makes12regularcupcakes
Heatthemilkinasaucepanoveramediumheatuntilitjustbeginstoboil.Removefromtheheatandaddtheteabags.Coverwithclingfilmandletthemixturesteepforatleast30minutes,orlongerifpossible.Youcouldevenleavethisovernightinthefridge.Whenyouarereadytomakethecupcakes,preheattheovento
180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Removetheteabagsfromthemilkandsqueezeoutanyexcessmilk
intothepan.Addthegreenteapowder,andstir.Inabowlcreamthebutterandsugarwithanelectrichandmixeruntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Siftthefloursintoaseparatebowlandstirwell.
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Addone-thirdoftheflourmixtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilk/teamixtureandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Carefullyspoonthemixtureevenlyintothemuffincases,toabouttwo-
thirdsfull.Bakeintheovenforabout25minutes,untilraisedandgoldenbrown.Thecakeswillhaveagreenishtingetothem.Leavethecupcakesintheirtinfor10minutesorsobeforeturningout
ontoawirerack.Whencompletelycool,icewiththeGreenTeaButtercreamIcingandsprinklewithalittlegreenteapowder.
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GREENTEABUTTERCREAMICING
115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,siftedApprox.1tspgreentea(Matcha)powder
Makesenoughtoice12regularcupcakes
Beatthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugarandthegreenteapowdertoproduceabuttercreamwithacreamyandsmoothconsistency.Thegreenteapowdershouldbesufficienttoachievethedesiredgreen
shadeoficingsoyouwon’tneedtoaddanyfoodcolouring.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
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MAPLEANDPECANCUPCAKESThesecupcakesweredesignedbyAnniceCurtis,winnerofacompetitionweheldonourFacebookpageinaidoftheWellbeingofWomen(WOW)charity.Wesoldthecupcakesinourshopstoraisemoneyforthecharityandtheyhavesincebecomeafirmfavouritewithourcustomers.
FORTHEMAPLEANDPECANCUPCAKES115gunsaltedbutter,atroomtemperature50gsoftbrownsugar160mlmaplesyrup2largeeggs,free-rangeororganic115gself-raisingflour,sifted60gpecannuts,roughlychopped
FORTHECARAMELISEDNUTS60ggoldencastersugar20pecannuthalves
FORTHETOPPING1batchMapleSyrupButtercreamIcing(seerecipehere)
Makes10regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith10muffincases.Usinganelectricmixer,creamthebutterandthesugartogetherina
bowluntilpaleandsmooth.Addthemaplesyrupandbeatwell.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Usingaspoon,foldtheflourintothebatterandbeatwell,thenfoldin
thenuts.Carefullyspoonthemixtureevenlyintothemuffincases,fillingeach
casetoabouttwo-thirdsfull.Bakeinthecentreoftheovenfor20–25minutes,untilrisenandgoldenandaskewerinsertedintothecentreof
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oneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesandthencarefullyturnoutontoawireracktocoolcompletely.Meanwhile,makethecaramelisedpecans.Gentlyheatthecaster
sugarinaheavy-basedsaucepanuntilthesugarhasmeltedandisapalegoldencolour.Spreadthenutsontoasheetofbakingpaper,thenpourthemeltedsugaroverthenuts,coveringthemcompletely.Leavetosit.Oncethecaramelhascooledandhardenend,breakinto20pieces,ensuringthereisapecanhalfineach.IcethecupcakeswiththeMapleSyrupButtercream,thentopeach
cakewithacaramelisedpecan.
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MAPLESYRUPBUTTERCREAMICING
150gunsaltedbutter,atroomtemperature135mlmaplesyrup435gicingsugar,sifted
Makesenoughtoice10regularcupcakes
Usinganelectrichandmixer,beatthebutter,maplesyrupandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days
atroomtemperature.Beatwellagainbeforereusing.
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CHERRYCHOCOLATECUPCAKESOurtakeonBlackForestgateauincupcakeform,butgiventhatcherriesandchocolategosowelltogetherwhocouldblameus?
FORTHECHERRYCHOCOLATECUPCAKES1batchchocolatecupcakespongebatter(seerecipeforCookiesandCreamCupcakeshere)
230gdriedcherries,choppedApprox.8tspcherryjam
FORTHETOPPING1batchVanillaButtercreamIcing(seerecipehere)1standard-sized(about100g)bargood-qualityplainchocolate(atleast70%cocoasolids),brokenintosmallpieces
16freshcherries
Makes16regularcupcakes
Preheattheovento190°C/gasmark5.Line2x12-holemuffintinswith16muffincases.Makeupthechocolatespongebatter,followingthemethodforthe
CookiesandCreamCupcakes(seehere)butoncealltheflourandmilkhasbeenadded,stirinthedriedcherriesbeforewhiskingtheeggwhitesandfoldingintothebatter.Spoonthemixtureoutevenlyintothemuffincases,toabouttwo-thirds
full.Intoeachthenadd½teaspoonofcherryjamandcarefullyswirlitthoughthemixture.Bakeinthecentreoftheovenfor20–25minutes,untilcookedandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinsfor10minutesandthen
carefullyturnoutontoawirerack.Whilethecakesarecooling,makeuptheVanillaButtercreamIcingasdirected(seehere).Meltthechocolate
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eitherinaheatproofbowloverapanofsimmeringwater,stirringcontinually,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenitismeltedandrunny,pourintoabowlandallowtocoolslightly.Thendipeachcherryintothechocolateandcoatwell.Placethemonasheetofbakingpaperandleavetoset.Wheneverythingisreadyandthecakesarecool,iceeachcupcake
withvanillabuttercreamanddecoratewithachocolatecherry.
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BANOFFEEPIECUPCAKESAnexcellentwayofusingupoverripebananasthatareturningblackandyoumightotherwisebetemptedtothrowaway.Theresultingcupcakeswillbeverysoftandmoistandcouldevenbeeatenwithouticing,asabananamuffin.
FORTHEBANOFFEEPIECUPCAKES125gunsaltedbutter,atroomtemperature250ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten1tspgood-qualityvanillaextract250gplainflour,sifted2tspbakingpowder4ripebananas(preferablyturningblack),mashedwithaforkorbrokenbyhandintosmallpieces
FORTHETOPPING½batchCaramelButtercreamIcing(seerecipehere)1packetdriedbananachips,todecorate
Makes12regularcupcakes
Preheattheovento180°C/gasmark4.Linea12-holemuffintraywithmuffincases.Creamthebutterandsugarinabowlwithanelectrichandmixeruntil
themixtureispaleandsmooth.Addtheeggs,oneatatime,mixingbrieflyaftereachaddition.Addthevanillaextractandbeatagainbriefly.Graduallyaddtheflourandthebakingpowderandbeatagainuntilwellcombined.Dothesamewiththebananas.Dividethemixtureevenlybetweenthemuffincases,fillingeachcase
toabouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolintheirtinfor10minutesandthenturn
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outontoawirerack.Whenthecupcakesarecompletelycool,icethemwiththecaramel
buttercreamanddecorateeachcakewithacoupleofbananachips.
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CroissantsandPainsauChocolat
CinnamonBuns
CornMuffins
Granola
PoachedSpicedFruit
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Breakfastisalwaysabusytimeforus,especiallyinourPrimroseHillshopwhereweareluckytohavelotsofregularcustomerswholiveintheneighbourhood.Ourcroissantsaremuchindemandandcustomershavebeenknowntoringuptoreservethem.Theyareallmadebyhandonadailybasisand,althoughcroissantshaveareputationassomethingthatcanonlybemadebyahighlyexperiencedpastrychef,infacttheyareachievablebyall.AftersamplingthemonarecenttriptoItaly,wenowalsomakewholemealandapricotjam-filledones,whichareprovingpopular.
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CROISSANTSANDPAINSAUCHOCOLATMakingyourowngreat-tastingcroissantsissuchagoodfeelingandnotnearlyasdifficultasyoumightthink!We’vewrittenourrecipe,incorporatingthestricttechniqueallourbakersfollow,sothatnovicebakerstoocanproducethesame,much-loved,deliciouscroissantsweservefresh,straightfromourovenseachmorning.Allyouneedisalittlepatienceandstrongbicepmuscles.
300ml‘handhot’water1½tspactivedriedyeast500gstrongwhitebreadflour,plusmoreforrolling45ggranulatedsugar2tspsalt20gskimmedmilkpowder250gunsaltedbutter,preferablystraightfromthefridge
FORTHEPAINSAUCHOCOLAT40ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces
FORTHEEGGWASH2largeeggs,free-rangeororganic,beaten
Makesapprox.6plaincroissantsand4painsauchocolat
Measurethewaterintoajugandstirintheyeast.Letitsitfor10minutesuntillightlyfoamyontop(thisishowyoucantelltheyeastisactive).Makesurethewaterisn’ttoohotoritwillkillyouryeast.Siftallthedryingredientsintoalargebowlandstirwellwithawooden
spoon.Cutthebutterintosmallchunksandmixitthroughthedryingredients,butdonotovermix.Stirintheyeastmixtureandcombineuntilincorporated.Wrapthedoughinclingfilmandrefrigerateovernight.Youmayfindthat
theclingfilmblowsupabitasthegascomesoutofthedough.
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Whenyouarereadytorolloutyourcroissantsamdpainsauchocolat,flouralarge,flatworksurfaceandrollthedoughintoalargerectangle–don’tworrytoomuchatthisstageaboutthedepth.Foldtherectangleintothirds,asiffoldingaletter,androtatethedough90degrees(seepictureshere).Repeattherolling,foldingandrotatingprocess3moretimes.Afterthefourthfoldingandrotating,rollthedoughintoarectangle
measuring48x38cm.Followthediagram(seehere)forinstructionsoncuttingthecroissantsandpainsauchocolatintoshape.Thenfollowthepictures(seehere)forrollingthem.Eachpainauchocolatwillneedasmallamount(about10g)ofdarkchocolate,brokenintosmallpieces.Placetherolledcroissantsandpainsauchocolatonabakingsheet
linedwithbakingpaper.Ifyoudon’twanttocooktheseimmediately,simplycoverwithclingfilmandreturntothefridge,orfreezethemforlater.
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Whenyouarereadytocookthem,preheattheovento200°C/gasmark6.Taketheclingfilmoffthecroissantsandpainsauchocolatandleavethemtositatroomtemperatureforatleast1hour,duringwhichtimetheywillalmostdoubleinsize.Beattheeggsinasmallcupordishandbrusheachcroissantandpain
auchocolatwithsomeofthebeatenegg.Bakeintheovenforabout30minutesuntilgoldenbrownandbeginningtocrispup.Thesearedeliciousservedimmediatelyfromtheovenwhilestillwarm.Theyarebesteatenonthedaytheyarebaked,butcanbewrappedinclingfilm
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andrefrigeratedovernightreadyforreheatingthenextday.
JamfilledCroissantAdd1–1½tablespoonapricotorpeachjamtothecentreofthedoughbeforerollingintoshape.
WholemealCroissantReplace250gofthestrongwhitebreadflourwithstrongwholemealbreadflour.Followthesamemethod.
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CINNAMONBUNSThesedeliciousspicyandstickycinnamonbunsareanewadditiontoourbreakfastcountersandthisrecipewasdevisedbyoneofourfantasticpastrychefs,JuliaMurphy-Buske.JuliafirstmadetheseinhernativeCanadaonacolddayinJasper,AlbertaandnowmakesthemforustohelpusthroughthedrearyEnglishwinters.Foraneventastierresult,youcouldspreadthemwithourCreamCheeseIcing(seehere).
275glukewarmwater5gactivedriedyeast4tbspgranulatedsugar600gstrongwhitebreadflour,sifted,plusmoreforrolling¼tspsalt175gmilk,warmedveryslightlyinapanto‘handhot’75gunsaltedbutter,atroomtemperature
FORTHEFILLING125gunsaltedbutter,atroomtemperature250gdarkbrownsugar1½tspgroundcinnamon½tspgroundginger¼tspnutmegPinchofcloves
FORTHEGLAZE2tbspapricotjammixedwith3tbspwater
Makes12buns
Measurethewaterintoajug,thenstirintheyeastand1tablespoonofthesugarandsetaside.Preheattheovento180°C/gasmark4.Lineabakingtraywithbaking
paper.Inalargebowlmixtogethertheflour,saltandtheremaining3
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tablespoonssugar,usingyourhandsoraspoon.Addthe75gbutterandmixwell.Addthemilkandtheyeastmixtureandstirtoformastickydough.Turnthedoughoutontoalarge,well-flouredsurfaceand,withwell-
flouredhands,kneadforabout5minutesuntilsmoothandelastic–thedoughshouldspringbackwhentouched.Allowthedoughtorest.After10minutes,rollthedoughouttoarectanglemeasuring63x
38cm.Spreadthe125gbutterevenlyoverthisrectangle,leavinga2.5cmgapalongthebottom(long)edge(seepictureshere).Inabowlmixtogetherthebrownsugarandallthespicesandspreadoverthebutter.Startingfromthetopoftherectangle,rollupthedoughtowardsthebottomedge,enclosingthefilling.Brushthebottomedgewithalittlewatertosecurethedoughyouhave
justrolledandthencuttherollinto5cmlengths.Placeonthebakingtrayandleavetoriseforabout40minutesinawarmarea.Bakeintheovenfor18–20minutesuntilgoldenbrown.Removefrom
theovenandbrushtheapricotjamglazeoverthehotbuns.Thesearebestservedstraightaway,butanyuneatenbunscanbewrappedinclingfilmandrefrigeratedovernightandthenreheatedthenextday.
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CORNMUFFINSCornmuffinsarestillrelativelyunknownasabreakfasttreatinBritain.WewereintroducedtothembyMartha’sbrotherDanielinNewYork,wherehelivesandwhereweeatthemcutopen,toastedandspreadwithgrapejelly.
285gplainflour230gyellowcornmealorpolentaflour3tbspgranulatedsugar2½tspbakingpowder¼tspbicarbonateofsoda½tspsaltPinchofnutmeg230mlbuttermilk(youcanmakeyourownbycombining230mlmilkwith2tsplemonjuice)
3tbspunsaltedbutter,meltedandcooled3tbspcornoil2largeeggs3tbsphoney
Makes12muffins
Ifyouaremakingyourownbuttermilk,dothisfirstandsetaside.Preheattheovento180°C/gasmark4.Linea12-holemuffintraywith
muffincases.Siftthedryingredientsintoalargebowl.Putthewetingredients
(buttermilk,butter,cornoil,eggsandhoney)intoaseparatelargebowl.Addallthewetingredientstothedryand,usinganelectrichandmixer,
beatonahighsettingforabout1minute.Dividethemixtureevenlybetweenthemuffincasesfillingthemtwothirdsfull,andbakeintheovenfor12–15minutesuntilrisenandgoldenbrown.Youcouldservethesestraightfromtheovenorallowtocoolinthetin
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andthenserveeithercoldorlightlytoasted.Storeanyuneatenmuffinsinanairtightcontainerforacoupleofdays.
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GRANOLAWestartedmakingourowngranolawhenweopenedourfirstshopinPrimroseHillandneededsomethingquickandnutritiousforourownbreakfast.Wealwaysservethiswithplainyoghurtandaseasonalfruitsalad,butit’salsogoodwithjustcoldmilkpouredover.ThisisthegranolaweuseinourGranolaandWhiteChocolateCookies(seehere).
170gunsaltedbutter250mlclearhoney2tbspgoldensyrup500grolledoats250gwholealmonds250gsunflowerseeds200gpumpkinseeds150gdriedcranberries150gdriedblueberries150gdriedsourcherries200gdriedapricots
Makesenoughtofill1x1litrejar
Preheattheovento180°C/gasmark4.Lineabakingtraywithbakingpaper.Meltthebutter,honeyandgoldensyrupinaheavy-basedsaucepan
overalowheatuntilrunny,stirringcontinuously.Tiptheoats,almonds,sunflowerseedsandpumpkinseedsontothe
linedbakingtrayandpourthewarmedmixtureoverthem.Bakeintheovenuntilgoldenbrownandalittlebitcrisp–thisshouldtakeabout25minutes.Besuretorotateandstirthemixfrequentlywhileitisintheoven.Onceitisoutoftheoven,allowittocoolfullyonthetray.Thenaddall
thedriedfruitandmixwellwithaspoon.Storeinanairtightjarorother
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airtightcontainertomaintainitsfreshnessandcrispness.Storedcorrectly,itshouldkeepwellforafewweeks.
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POACHEDSPICEDFRUITThisisourwinteralternativetofruitsalad–it’sfantasticservedonitsownorwithsomehotporridgeorgranola.OurScottishchef,Ryan,startedmakingitforusrecentlywhenthewinterweatherbecametoocoldtothinkaboutfreshfruitsaladandtheseasonalfruitwasalittlesparseanduninteresting.Onceallthefruithasbeenstewed,thebeautifulpinkyorangecolourwillbrightenyourdaybeforeyouevenstarteatingthisdish.
FORTHESYRUP1litrewater500ggoldencastersugar1cinnamonstick2staranise6wholecloves1tspgood-qualityvanillaextractor1vanillapodPinchofgroundnutmeg1piecestemginger,fromajar
FORTHEFRUIT6ripepears6apples6plums150gfreshcranberries6oranges
Makesapprox.8servings
Putallthesyrupingredientsintoalargesaucepanandbringtotheboilonthehob.Assoonasthesyrupboils,turnofftheheatandleaveittoinfusewhileyoupreparethefruit.Peelandcorethepearsandapplesandcutintosmallsquares.Wash
theplumsandcutintoquarters,removingthestones.Washthe
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cranberries.Peeltheorangesandcutintosegments(youcanaddanyexcessjuicetothesyrup).Oncethefruitisready,bringthesyrupbacktotheboil.Addthediced
pearsandsimmergentlyuntiljustcookedbutstillalittlefirm–itisveryimportantnottoovercookthemortheywillbegintobreakupandbecomemushy.Removethepearsfromthesyrupwithaslottedspoonandallowtocoolonaplate.Repeatthisprocessfortheapplesandplums.Oncethesearedone,
addthecranberriestothesyrupandsimmergentlyuntilcooked–thesewillrequireabitmorecookingthantheotherfruit,otherwisetheywillbealittlesour.Oncetheyarecooked,removethepanfromtheheatandaddtheoranges.Alloweverythingtocoolandthenreturnthepears,applesandplumstothesyrup.Pourintoabowlandserveimmediately(ifyouusedavanillapod,you
canspoonthefruitarounditorremoveitjustbeforeserving)orstoreinacoveredjugorbowlinthefridgeuntilneeded.Thisisdeliciousservedhotorcoldanditwillkeepwellforuptoaweekinthefridge.
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VictoriaSponge
StrawberryCake
CarrotCake
CreamCheeseIcing
CoconutCake
TripleLayerCaramelCake
CaramelButtercreamIcing
FlourlessChocolateCake
OrangeCake
AppleCake
BananaCake
SourCreamChocolateIcing
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PearandGingerCake
PlumCake
GingerCreamChristmasCake
Marlene’sChristmasCakewithBrandyButtercreamIcing
PrimroseBakeryIceboxCake
GiantCupcake
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SometimespeoplethinkthatPrimroseBakeryisallaboutcupcakes–infact,ourlayercakesareequallypopularandwebakeandsellmanybirthday,wedding,christening(andevendivorce)cakes.Whethertheyarepersonalisedforaspecialoccasionorsimplyleftplainforafternoontea,thesecakesarealwayswellreceivedbyourcustomers.
Forthecakesinthischapterwehavegivenquantitiesformakinga20cm(orinsomecases23cm)roundcake,whichwillgiveyouapproximately10to12slices.Shouldyouwishtomakealarger,circularorevensquarecake,youcandothiseasilybyincreasingthequantities.Asageneralrule,caketinsshouldbefilledtoabouttwo-thirdsfullwiththemixture,toallowroomforthecakestorise,andthemixtureshouldbeevenedoutinthetinbeforebaking.
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VICTORIASPONGEThereareoccasionswhennothingcanbeattheclassicVictoriasponge.It’soneofourbakery’sall-timefavouritecakesthroughouttheyearandperhapsthemosttraditionalEnglishcakewedo.Thiscakeisbestservedassoonasithascooled,beenicedandplacedonabeautifulvintagecakeplate.
FORTHESPONGE210gself-raisingflour225ggoldencastersugar25gcornflour1tspbakingpowder1tspgood-qualityvanillaextract225gunsaltedbutter,atroomtemperatureandquitesoft,plusmoreforgreasingtins4largeeggs,free-rangeororganic3tbspsemi-skimmedmilk
FORTHEFILLING2–3tbspgood-qualitystrawberryorraspberryjam½batchVanillaButtercreamIcing(seerecipehere)or2tbspwhippeddoublecreamorwhippingcream
FORDECORATINGIcingsugar,fordustingAfewfreshstrawberriesorraspberries(optional)
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Tomakethesponge,sifttheflour,sugar,cornflourandbakingpowder
intoafoodprocessorandmixwell.Addtheremainingingredients,andprocessbriefly.Don’tbetemptedtoleavetheprocessoronandwalk
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awayasthebatterwillquicklyovermixresultinginaheaviertexturedcake.Dividethebatterevenlybetweenthe2tinsandsmooththetopswitha
spatula.Bakeinthecentreoftheovenforabout25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecakestocoolslightlyintheirtinsforabout10minutesbeforeturningoutontowireracks.Oncethecakesarecool,removethebakingpapercirclesfromtheir
basesandlay1cakeonaplateorcakestand.Spreadwithathinlayerofraspberryorstrawberryjam.Then,holdingtheothercakeinyourhand,spreaditsundersidewith2or3goodspoonfulsofthevanillabuttercreamicingorfreshlywhippedcream.Sandwichthe2layerstogetherandsprinklethetopwithicingsugar.Youcouldalsoaddalayeroffinelyslicedstrawberriesorraspberriesinthemiddleifyouwanted.Anyleftovercakewillkeepwellforacoupleofdaysinanairtighttinat
roomtemperature.Ifyouhaveusedfreshcreamandfruit,storeinthefridgeovernight.
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STRAWBERRYCAKEAprettypinkcakewithstrawberriesinthesponge,inthefillingandonthetop,thisistheperfectsummertreat.
FORTHESPONGE210gself-raisingflour25gcornflour225ggoldencastersugar1tspbakingpowder225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins4largeeggs,free-rangeororganic225gfreshstrawberries,hulledandchoppedintosmallpieces1tspgood-qualityvanillaextract250gfreshstrawberries,hulled,todecorate
FORTHEFILLING3–4tbspstrawberryjam1batchVanillaButtercreamIcing(seerecipehere),colouredpalepinkwithafewdropsofrosefoodcolouring
Afewfreshstrawberries,hulledandsliced
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Sifttheflour,cornflour,sugarandbakingpowderintothebowlofafood
processor.Pulseuntilevenlymixed,whichshouldtakeabout4seconds.Addthebutter,eggs,strawberriesandvanillaextractandprocessbrieflyuntilwellcombined,butnotoverlyprocessed.Dividethemixtureevenlybetweenthe2caketinsandsmooththetops
withaspatula.Bakeinthecentreoftheovenfor25minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.
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Leavethecakestocoolslightlyintheirtinsfor10minutesandthenturnoutontowireracks.Whenthecakesarecompletelycool,removethebakingpapercircles
fromtheirbases.Place1cakeonaplateandspreadwithathinlayerofstrawberryjam.Thenplaceathinlayerofslicedstrawberriesontopofthejam.Holdthesecondcakeandicetheundersideofitwitha1cm-thicklayerofvanillabuttercream.Carefullyplaceontopofthefirstcake,icedsidedown.Oncethecakesaresandwichedtogether,icethetopwiththeremainingbuttercreamandtopwiththefreshstrawberries.Thiscakeisbestservedimmediately,asthefreshstrawberriesdo
haveatendencytosoftenandbleedtheirjuiceintotheicingquitequickly.
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CARROTCAKECarrotcakeisoftenperceivedtobehealthierandlesssweetthanmanyothercakesandisusuallyenjoyedbyall.Themoist,fruityspongeworksbrilliantlywiththesmooth,coolcreamcheeseicingforatastytreatatanytimeofday.
FORTHESPONGE450ggratedcarrots260graisins4largeeggs,free-rangeororganic260ggoldencastersugar240mlcornoil1tspgood-qualityvanillaextract4tspfreshorangezest240gplainflour2tspbicarbonateofsodaPinchofsalt2tspcinnamon,plusmorefordustingButter,forgreasingtins
FORTHEFILLINGANDTOPPING1batchCreamCheeseIcing(seerecipehere)
Makes2x20cmroundcakes,whichcanbesandwichedtogethertoform1layercake,plus6regularcarrotcupcakesPreheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Linea12-holemuffintraywith6muffincases.Combinethegratedcarrotsandraisinsinalargebowl,andputtoone
side.Inanotherbowlbeattheeggsandsugartogetherwithanelectrichandmixerforseveralminutesandthencarefullyaddtheoil,vanillaextractandorangezestandbeatwell.Sifttheflour,bicarbonateofsoda,saltandcinnamonintoaseparate
bowlandthenslowlyaddtheseingredientstotheeggandsugarmixture,
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beatingwellaftereachaddition.Pourthismixtureintothebowlcontainingthecarrotsandraisinsandmixwithawoodenspoonorspatulauntilwellincorporated.Filleachcaketintoabouttwo-thirdsfullandthendivideanyremaining
mixturebetweenthemuffincasesinthemuffintray.Bakeforabout30minutes,untilgoldenbrownandaspatulainsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesorsobeforeturningoutontowirerackstocoolcompletely.Whenyouarereadytoassemblethecake,removethebakingpaper
fromthebases.Place1cakeonaplateandspreadwithagenerousamountoficing.Carefullyplacetheothercakeontopandicethetopwithmoreicing.Sprinklewithadustingofcinnamon.Ifyouhavemadesomecupcakestoo,youcanicethemthesameway.
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CREAMCHEESEICING
175gcreamcheese,atroomtemperature450gicingsugar,sifted125gunsaltedbutter,atroomtemperatureZestfrom1orange
Makesenoughtoice1x20cmroundlayercakewithsomeleftoverPlacealltheingredientsinamixingbowlandbeatwellwithanelectrichandmixeruntiltheyarethoroughlycombinedandtheicingissmoothandpale.Asthisicingcontainscreamcheese,itmustbestoredinthefridge,
whereitwillkeepwellfor3–4days.Beforereusing,letitcometoroomtemperatureandthenbeatagain.
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COCONUTCAKEThepalepinkcolourofthisfinishedcakefitsinperfectlywiththecoloursofourshopsandourothercakesandlooksevenbetterifsittingonagreenplate,asthecoloursworksowelltogether.Itfeelslikeaverysummerycake,butreallycouldbeeatenatanytimeoftheyearandyoucouldalwayssubstitutethedesiccatedcoconutontopwithsometoastedcoconutflakesorevensomemarshmallows.
FORTHESPONGE170gdesiccatedcoconut150mlwater250gunsaltedbutter,plusmoreforgreasingtin330ggoldencastersugar1tspgood-qualityvanillaextract4largeeggwhites375gself-raisingflour,sifted
FORTHEFILLINGANDTOPPING1batchVanillaButtercreamIcing(seerecipehere),colouredwithafewdropsofpinkfoodcolouring
Desiccatedcoconut,todecorate
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Grease1x23cmcaketin(about6–7cmindepth)andlinethebasewithbakingpaper.Putthecoconutandwaterinabowlandstirtocombine.Leavetoone
side.Usinganelectrichandmixerorafreestandingmixer,beatthebutter,
sugarandvanillaextractfor8–10minutesuntilpaleandcreamy.Graduallyaddtheeggwhites,beatingwellaftereachaddition.Addthecoconutmixtureandtheflourandbeatwelltocombine.Pourthemixtureintothecaketinandsmooththetopwithaspatula.
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Bakeinthecentreoftheovenforabout1½hours,untilthetopisgoldenbrownincolourandaskewerinsertedintothecentreofthecakecomesoutclean.Withsomuchcoconutinit,thespongewillbefairlymoist.Leavethecaketocoolinitstinforabout10minutesbeforeturningit
outontoawirerack.Whenthecakeiscompletelycool,removethebakingpaper,then
spreadthepinkbuttercreamicingalloverthetopandsidesandsprinklewiththecoconut.Dothisquitequicklybeforetheicingsetstoomuchorthecoconutwon’tstickon.Anyuneatencakecanbekeptfor2–3daysinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperature.
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TRIPLELAYERCARAMELCAKEEasilyadaptedfromourchocolatecupcakerecipe,this3-tiered,caramel-drenchedcakeshouldsatisfyevenyourdiehardDimebar-lovingguest.Astheconsistencyoftheicingisrunnierthanmostofourothers,letitcascadeovereachlayerforamouth-wateringfinish.
FORTHESPONGE2batcheschocolatespongebatter(seerecipeforCookiesandCreamCupcakeshere)
FORTHEICING1batchCaramelButtercreamIcing(seehere)Butter,forgreasingtin
Makes3x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento190°C/gasmark5.Grease3x20cmsandwichcaketinsandlinethebaseswithbakingpaper.Dividethebatterevenlybetweenthetins(usebetween500gand600g
batterineachtin)andsmooththetopswithaspatula.Bakeinthecentreoftheovenforabout30minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecakestocoolslightlyintheirtinsforabout10minutesbeforeturningthemoutontowirerackstocoolcompletely.Removethesheetsofbakingpaperfromthebasesofthecakes.Ice
thetopofeachcakewiththecaramelbuttercreamandallowittosetalittlebeforesandwichingthecakestogetherandserving.Un-iced,thesespongelayerscanbewrappedinclingfilmandkeptat
roomtemperatureforupto3days,orevenfrozenandthendefrostedwhenneeded.
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CARAMELBUTTERCREAMICING
90gunsaltedbutter135ml(9tbsp)semi-skimmedmilk330glight,softbrownsugar360gicingsugar,sifted1tspgood-qualityvanillaextract
Makesenoughtoice1x20cmtriplelayercake
Combinethebutter,milkandbrownsugarinaheavy-basedsaucepanandputonthehoboverahighheat.Stirringcontinuously,bringthemixturetoaboil.Allowittoboilfor1minute,thenremovefromtheheatandstirinhalfoftheicingsugar.Allowthemixturetocoolslightly,thenaddtherestoftheicingsugar
andthevanillaextractandstiruntilitthickenstothedesiredconsistency.Itwillhaveaslightlyrunnyconsistency,whichworkswellwiththiscake.Ifyouleaveitanditstartstoset,justtransfertoamicrosafebowlandsoftenitforafewsecondsinthemicrowavebeforebeatingagainand,ifnecessary,addalittledoublecream.Storeanyunusedicinginthefridge,whereitshouldkeepwellforupto
aweek.Ifusingstraightfromthefridge,youwillneedtoletitcometoroomtemperatureandbeatwell.
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FLOURLESSCHOCOLATECAKEWeareoftenaskedforgluten-freecupcakes,buthavenotyethadtimetodevelopthem.Instead,afriendofLisa’s,anamazingorganicskincarespecialistcalledSharonMcGlinchey,sentusthisrecipeandweofteneatitallbeforeitreachestheshopcounter!
200ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces200gunsaltedbutter,plusmoreforgreasingtin4largeeggs,free-rangeororganic,separated220ggoldencastersugarCocoapowderoricingsugar,sifted,fordusting(optional)
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Greaseandline1x23cmcaketin(preferablyonewitharemovablebase).Meltthechocolatepiecesandthebutterinaheatproofbowlsetovera
saucepanofsimmeringwater,stirringcontinually.Inanotherlargebowl,beattheeggyolkswithhalfofthecastersugar,usinganelectrichandmixer.Foldinthemeltedchocolateandbutteruntilwellcombined.Inaseparate,cleanbowlandusingawhiskoranelectrichandmixer,
whisktheeggwhitestosoftpeaksandthenbeatintheremainingsugar.Foldthismixtureintothefirstbowlwiththeotherspongeingredients,beingcarefulnottoovermixotherwiseyouwillknocktoomuchairoutofthemixture.Pourthebatterintothepreparedtinandbakeinthecentreoftheovenforabout40minutes,oruntilaskewerinsertedintothecentreofthecakecomesoutclean.Leavethecaketocoolinitstinforabout10minutesbeforeturningout
ontoawireracktocoolcompletely.Thiscakewillhaveafairlysticky,fudge-likeconsistencyandwouldbe
deliciousservedwarmorcold,onitsownorwithsomecreamorice-
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cream.Youcoulddustthetopwithsomecocoaoricingsugarbeforeservingifdesired.Anyuneatencakewillkeepverywellforagoodfewdayseitherinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperature.
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ORANGECAKEThisisthefavouritecakeofLisa’snephew,Gareth,whoworksinourbakeries.Hiscoffee-makingskillsarerenowned,andoneofhiscappuccinoswouldgoperfectlywithasliceofthis(or,indeed,anyothercake–ashewouldbethefirsttotellyou!)
FORTHESPONGE225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin225ggoldencastersugarZestof1smallorange4largeeggs,free-rangeororganic225gself-raisingflour,sifted
FORTHEORANGEBUTTERCREAM125gunsaltedbutter15mlfreshlysqueezedorangejuice150gicingsugar,siftedZestof½smallorange
FORTHEGLAZE200gicingsugar,sifted2tbspfreshlysqueezedorangejuice
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercake
Preheattheovento180°C/gasmark4.Grease2x20cmsandwichcaketinsandlinethebaseofeachtinwithbakingpaper.Tomakethesponge,creamthebutter,sugarandorangezestina
largebowlwithanelectrichandmixer.Addtheeggs,oneatatime,beatingwellaftereachaddition.Ifthemixturecurdlesalittle,addsomeoftheflour.Graduallyaddtheremainingflourandbeatwell,butnotfortoolong.
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Dividethemixtureevenlybetweenthe2tinsandsmooththetopswithaspatula.Bakeinthecentreoftheovenfor20–25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesbeforeturningoutontowirerackstocoolcompletely.Tomaketheorangebuttercream,beatthebutter,orangejuiceandhalf
theicingsugartogetherinabowl.Graduallyaddtheremainderoftheicingsugarandthentheorangezestandbeatuntilsmooth.Tomaketheglaze,gentlypourtheorangejuiceintoabowlcontaining
theicingsugarandbeatonalowspeedwithanelectrichandmixer.Theglazeshouldbeofaslightlyrunny,liquidconsistency.Toassemblethelayercake,spreadthetopof1cakewiththeorange
buttercreamandplacetheotherontop.Pourtheglazecarefullyandevenlyoverthetopofthecake,allowingsomeofittorunoverthesides.Decoratewithorangezest.Allowtheglazetosetalittlebeforeserving.Besteatenonthedayofbaking.
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APPLECAKEWhenwefirststartedsupplyingcakestothedelicatessenMelroseandMorganin2004,thisisoneofthecakeswemadequiteoften.Itcomesfroma1980sAmericanrecipebookbyJimFobel,whichwasgiventousbyMartha’sbrother,Daniel.Itsspicy,nutty,fruitflavourmakesadeliciousalternativetosomeofthesweetercakes.
300gplainflour2tspbicarbonateofsoda1tspbakingpowder1½tspgroundcinnamon1tspfreshlygratednutmeg¼tspgroundcloves170graisins115gchoppedwalnuts120gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin230ggranulatedsugar1largeegg,free-rangeororganic2tspgood-qualityvanillaextract500gapplesauce(fromajar)orunsweetenedstewedappleIcingsugar,fordusting
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Grease1x23cmcaketin(about6–7cmindepth)andlinethebasewithbakingpaper.Sifttheflour,bicarbonateofsodaandbakingpowderintoamedium-
sizedbowl,addthecinnamon,nutmegandclovesandmixwellwithawoodenspoon.Inaseparatebowl,combinetheraisinsandwalnutsandthenaddasmallamountoftheflourmixturetocoatthemwell.Inanotherbowl,creamthebutterandsugarforaminuteortwowithan
electrichandmixer,untilthemixtureislightandfluffy.Addtheeggand
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thevanillaextractandbeatwell.Beatintheflourmixture,one-thirdatatime,alternatingwiththeapplesauce.Finally,stirinthewalnutandraisinmixturewithaspoonuntilwellcombined.Pourthemixtureintothepreparedcaketin,makingsurethebatteris
evenlydistributed.Bakeinthecentreoftheovenforabout40minutes,untilthetopisgoldenbrownandaskewerinsertedintothecentreofthecakecomesoutclean.Letitcoolinitstinonawirerackbeforeturningoutontoaservingplate.Dustalittleicingsugaroverthetopofthecakebeforeserving.You
couldalsoserveitstillslightlywarmandevenwithdoublecreamorcrèmefraiche.Keepanyuneatencakeinanairtightcontainerorwrapinclingfilmand
storeatroomtemperaturefor2–3days.
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BANANACAKEThismoist,spicybananacakecanbemadeandservedwithorwithoutasourcreamchocolateicing,dependingontheoccasion.Aslicewithouticingwouldmakeadeliciousbreakfast,whiletheadditionofthebittersweeticingturnsitintoarichafternoontreat.OurformerchefFrances–whosadlyhasmovedbacktotheUS–firstmadeitforMartha’sdaughterDaisy,whowantedtotryabananacakewithoutchocolatechips(havingbeenbroughtuponourChocolateandBananaLoaf,seehere).
400gplainflour2tspbakingsoda280gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin200ml(90g)sourcream3tspgood-qualityvanillaextract4tspgratedlemonzest350ggoldencastersugar4largeeggs,free-rangeororganic500gmashedbanana(theriperandsofterthebananasthebetter)1batchSourCreamChocolateIcing(optional,seerecipehere)
Makes1x23cmroundcake
Preheattheovento180°C/gasmark4.Greaseandlinea23cmcaketin(about6–7cmindepth).Sifttheflourandbakingsodaintoalargebowlandstirtogether.Add
thebutterandbeatwellwithanelectrichandmixer,untilthemixtureispaleandcreamy.Inaseparatebowl,mixthesourcream,vanillaextractandlemonzest
togetherandthenbeatintotheflourmixture.Graduallyaddthesugarandthentheeggs,oneatatime,beatingwellaftereachaddition.Add
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themashedbananaandmixuntileverythingiscombined.Pourthebatterintothepreparedcaketin,makingsureitisevenly
distributedthroughoutthetin.Bakeinthecentreoftheovenfor2hours,untilaskewerinsertedintothecentreofthecakecomesoutclean.Allowthecaketocoolinitstinforabout10minutesandthenturnoutontoawireracktocoolcompletely.Thecakecanbeservedwithouticing,andevenwhileslightlywarm.
Alternatively,oncethecakehascooledcompletely,spreadtheSourCreamChocolateIcingoverthetopandthesidesinathinlayerandallowittosetalittlebeforeserving.Anyuneaten,un-icedcakecanbekeptfor2–3daysinanairtight
containerorwrappedinclingfilmandstoredatroomtemperature.
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SOURCREAMCHOCOLATEICING
350ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintopieces400ml(360g)sourcream
Makesenoughtoice1x23cmroundcakeMeltthechocolatetogetherwiththesourcream,eitherinamicrosafebowlinthemicrowaveorinapanoveralowheat,beatingcontinually.Oncethechocolateismeltedyoushouldhaveasmoothicing,whichyoucanthenusetocoverthetopandsidesofthebananacake.Allowittosetalittlebeforeserving.
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PEARANDGINGERCAKEThisisdefinitelyawintercakeandit’sperfectservedwithfreshcreamorcrèmefraîche.Ourstaffandcustomersarealwaysexcitedwhenitreappearsonourshopcountersafteritslongsummerholidayandit’saparticularfavouriteofoneofourlongest-servingmembersofstaff,Emma,whoalwaystakesasliceofithomeafteralongdayatworktoenjoyitslowlyratherthanrushingtoeatitinbetweenservingcustomers.
FORTHESPONGE230gplainflour,sifted½tspbicarbonateofsoda½tspsalt115gsoftbrownsugar½tspgroundnutmeg½tspgroundcloves1tbspgroundcinnamon½tbspgroundginger1½piecesstemginger,choppedintosmallpieces(reservethejuice)1tbspgingerjuice,fromabovestemginger2largeeggs,free-rangeororganic,beaten120mlbuttermilk65gunsaltedbutter,melted,plusmoreforgreasingtin
FORTHETOPPING60gunsaltedbutter,softened115gsoftbrownsugar2–3ripepears,peeledandsliced
Makes1x20cmroundcake
Preheattheovento180°C/gasmark4.Greasea20cmsandwichcaketin(about4–5cmindepth),verywell.Ideally,useaspringformtinsoit’seasiertogetthecakeoutlater.
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Makethetoppingfirst,bycreamingthebutterandsugartogetherinabowl,usinganelectrichandmixer,untilthemixtureispaleandfluffy.Spoonthisintothebaseofthepreparedcaketin,spreadingitevenlyandsmoothingthetopwithaspatula.Arrangethepearslicesoverthetop,placingtheminafan-likepatternaroundtheedgeofthetin.Tomakethesponge,sifttheflour,bicarbonateofsoda,salt,brown
sugarandthegroundspicesintoalargebowl,addthepiecesofstemgingerandthegingerjuiceandmixwithanelectrichandmixerorawoodenspoonuntilwellcombined.Graduallyaddthebeateneggs,buttermilkandmeltedbutterandbeatonalowspeedtomakeasmoothbatter.Pourthisbatterintothetinoverthepears,makingsureitisevenlydistributed.Bakeinthecentreoftheovenforabout1hour,untilgoldenbrownand
askewerinsertedintothecentreofthecakecomesoutclean.Leavethecaketocoolinitstinforabout10minutesandthenverycarefullyinvertitontoawirerack,sothatthepearswillbevisibleatthetopofthecake.Thiscakecanbeservedwarmorcoldandisbesteatenonthesame
dayorthedayafterbakingforoptimumfreshness.
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PLUMCAKEOurpopularplumcakecametousviaoneofourfavouriteAustralianchefs,BillGranger.Hisbooksarefullofinterestingandsimplerecipesthatseemtoepitomisethesunny,sociable,outdoorslifestyleinAustralia.Weservethiscakealmosteverydayinourshopsandifit’snotthere,customersalwaysaskforit.Youcouldevenserveitwithcreamorice-creamasadessertafterdinner.
FORTHESPONGE185gplainflour2tspbakingpowder180gunsaltedbutter,atroomtemperature,plusmoreforgreasing250ggoldencastersugar1tspgood-qualityvanillaextract3largeeggs,free-rangeororganic,lightlybeaten500ggood-qualityripeplums,stonedandquartered
FORTHETOPPING90gsoftdarkbrownsugar90gplainflour100gunsaltedbutter,atroomtemperature
Makes1x25cmroundcake
Preheattheovento180°C/gasmark4.Greaseandlinea25cmcaketin(about6–7cmindepth).Sifttheflourandbakingpowdertogetherintoalargebowlandmix
well.Inanotherlargebowlcreamthebutterandcastersugarwithanelectric
handmixeruntilthemixtureispaleandfluffy.Addthevanillaextractandmixwell,thengraduallyaddthebeateneggsandbeatuntiljustcombined.Slowlyaddtheflourandbakingpowderandbeatwellonalowspeed.
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Pourthebatterintothepreparedtinandsmoothitoverwithaspatulasothatitisevenlydistributed.Arrangeacircleofplumquartersontop,aroundtheedgeofthetinandthenfillinthecentrewiththeremainderoftheplums.Tomakethetopping,sifttheflourandbrownsugarintoabowl,addthe
butterandmixwithyourhandsorwithanelectrichandmixeruntillargecrumbsareformedandthemixturestartstocometogether.Sprinkleoverthetopoftheplums,coveringthemcompletely.Bakeinthecentreoftheovenforabout1–1¼hours(donotopenthe
doorwhileitiscooking).Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowittocoolinitstinforatleast15minutesbeforeturningoutontoawirerack.Thiscakeisdeliciousservedslightlywarm,althoughitwillkeepwellfor
2–3daysinanairtightcontaineratroomtemperature.
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GINGERCREAMCHRISTMASCAKEGinger,spiceandcream–andnotasoakedraisinorsultanainsight–thisistheVictoriaspongefortheChristmasseason,withitslightcinnamon,gingerandclovespongesandwichedtogetherwithgingerwhippedcream.Itmakestheperfectafternoontreatwithacupofteaoraglassofmulledwine.
FORTHESPONGE2tbspfinelychoppedfreshginger1tbspgoldencastersugar250gself-raisingflour2tspgroundginger¾tspgroundcinnamon¼tspgroundcloves165gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins175gsoftlightbrownsugar3largeeggs,free-rangeororganic125mlgoldensyrup185ggood-qualitydarkchocolate(atleast70%cocoasolids)250mlbuttermilkIcingsugar,fordusting
FORTHEFILLING250mldoubleorwhippingcream8slicespeeledfreshginger
Makes2x20cmroundcakes,whichcanbesandwichedtogethertomake1layercakePreparethefillinginadvance.Placethecreamandgingerinasaucepanoveramediumheatandbringalmosttoboilingpoint.Removefromtheheatandtransfertoabowl,thencoverandplaceinthefridgeforatleast2hours,orideallyovernight.Beforeusingstrainthecreamintoabowl,thenwhip.Tomakethecake,preheattheovento180°C/gasmark4.Grease2x
20cmcaketinsandlinethebaseswithbakingpaper.Putthefreshgingerandcastersugarinabowl,stirandsetasideforafewminutes.Siftthe
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flourandspicestogetherintoaseparatebowlandmix.Melt60gofthechocolateeitherinaheatproofbowlsetoverapanof
simmeringwater,orcarefullyinamicrosafebowlinthemicrowave.Leavetocool.Finelychoptheremainderofthechocolate.Inaseparatebowl,creamthebutterandbrownsugartogetheruntil
paleandfluffy.Beatintheeggs,onebyone.Don’tworryifthemixturelooksalittlecurdled.Beatinthegoldensyrupuntilsmooth.Beatinthemeltedchocolateandthesugaredginger.Graduallyaddalternatespoonfulsofthespicedflourandthebuttermilk,beatinguntiltheingredientsarejustblended.Finally,foldinthechocolate.Dividethemixtureevenlybetweenthetins.Bakeinthecentreofthe
ovenforabout30minutes,untilaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowtocoolintheirtinsfor10minutesandthenturnoutontowireracks.Oncecompletelycool,coveronecakegenerouslywiththecream,then
placetheothercakeontopandspreadwithafurtherlayer.Thisisbesteatenonthedayitismade,butcanbestoredovernightinthefridge.
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MARLENE’SCHRISTMASCAKEWITHBRANDYBUTTERCREAMICINGTherecipeforthisdeliciousfruitcakecomesfromLisa’smother,Marlene,inAustralia.Weneverusedtomakefruitcakebutthisonetastessogood,wesimplyhadtostartdoingit.Combiningitwiththebrandybuttercreamicingmakesaluxurious(andmoredelicious,inouropinion)alternativetothetraditionalfondanticing.
175gsultanas175gpitteddates,halved175gcurrants175graisins45gmixedpeel250mlgingerale50mlbrandy225gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin200ggoldencastersugar4largeeggs,free-rangeororganic250gplainflour1tspbakingpowder¼tspgratedlemonzest½tspgood-qualityvanillaextract½tspalmondextract
FORTHETOPPING1batchBrandyButtercreamIcing(seerecipehere)Festivecakedecorationsofyourchoice(optional)
Makes1x20cmroundcake
Thedaybeforeyouwanttomakethecake,combinethesultanas,dates,currants,raisinsandpeelwiththegingeraleandbrandyinalargebowl.Coverandleavetositinawarmplaceovernight.
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Thenextday,preheatovento180°C/gasmark4.Grease1x20cmcaketin(about9cmindepth),andlinethebasewithbakingpaper.Usinganelectrichandmixer,creamthebutterandsugarinabowluntil
themixtureispaleandfluffy.Addtheeggs,onebyone,beatingwellaftereachaddition.Sifttheflourandbakingpowdertogetherintoanotherbowlandthen
stirintothecreamedmixture,usingawoodenspoon.Drainthedriedfruitanddiscardanyexcessliquid.Addthisfruit,togetherwiththelemonzestandvanillaandalmondextracts,tothemixtureandmixwell.Spoonthemixtureintothepreparedtinandsmooththetopwitha
spatula.Bakeinthecentreoftheovenforabout1hourand25minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Allowthecaketocoolcompletelyinitstinbeforeturningoutontoacakeboardorservingplate.Spreadthebrandybuttercreamalloverthetopandthesidesofthe
cake,creatingasnow-likeeffect,anddecorateasdesiredwithfestivecakedecorationsofyourchoice.Thiscakewillkeepwellfor2–3weeksinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperature.
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PRIMROSEBAKERYICEBOXCAKEIceboxcakeisoneofthegreatestAmericandessertsofalltimeandverysimpletoprepare.WefirstexperienceditonahotterthanhotManhattanafternoonanditwasunforgettable.ItistraditionallymadewithNabiscowafers,butasthesearenoteasilyavailableintheUK,weexperimentedwithourownBourbonBiscuitsandaddeddifferentflavourstothecream.Theyallworkedouttomakeanequallydeliciousversionofitsoriginalform.Asuccessionofhotafternoonstoeatitonwouldbegreat!
900mldoubleorwhippingcream3tbspgranulatedsugar1tbspgood-qualityvanillaextract1batch(40circles)AuntMary’sBourbonBiscuits(seerecipehere)1smallbargood-qualitydarkchocolate(atleast70%cocoasolids),grated,todecorate(optional)
Makes1x20cmroundcake
Putthecream,sugarandvanillaextractinabowlandbeatwithanelectrichandmixeruntilthecreamislightlywhipped.Beverycarefulnottoover-beatoritwillruinthefinishedcake.Lay12ofthebourboncirclesonaflat,roundplatetocreateamostly
filled-in,largercircle.Usingaboutaquarterofthecream,spreaditevenlyacrossthebiscuitbase.Putanotherlayerof12biscuitsontopofthecreamandspreadwithanotherquarterofthecreamontopofthis.Repeatthisprocessuntilallthebiscuitsandcreamareusedup,finishingwithalayerofcream.Youcouldthengratesomedarkchocolateoverthetop,tofinish.Putthecakeinthefridgeforatleast5hours(orovernight)toset.
Servestraightfromthefridgeandcutasyouwouldaspongelayercake.Onceset,it’sbesteatenstraightaway,butanyuneatencakecanbe
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storedinthefridgeovernight.Asanalternative,youcouldmakeachocolate-orangeversionby
addingsomeorangezesttothecreamandgratingaTerry’sChocolateOrangeoverthetop.
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GIANTCUPCAKEThisisanewadditiontoourbirthdaycakerangeandyoucanuseanyflavoursponge,notjusttheonewerecommendhere.Itisalwaysgoodtouseadifferentcolouraroundthebaseor‘case’partofthespongeandthetop‘icing’partofthespongetodifferentiatebetweenthembutthisisnotessential.Youwillneedagiantcupcaketin.
1batchVictoriasponge(seerecipeforVictoriaSpongehere)1–2batchesVanillaButtercreamIcing(seerecipehere)FoodcolouringsofyourchoiceEdiblesprinklesorothercakedecorationsofyourchoiceButter,forgreasingtin
Makes1giantcupcake,approx.16cmindiameter,whichcanbecutinto10–15slices
Preheattheovento180°C/gasmark4.Grease1giantcupcaketinwell–ifthespongesticksitcouldbreakapartandloseitsdistinctiveshape.MakeuptheVictoriaspongeaspertherecipeandspoonabouttwo-
thirdsofthebatterintothebaseofthetinandspoontheremainingbatterinthetopofthetin.Bakeinthecentreoftheovenfor40–45minutes,untilgoldenbrown
andaskewerinsertedintooneofthecakescomesoutclean.Allowtocoolinthetinforabout10minutesandthenverycarefullyturnthe2spongesoutontowirerackstofinishcooling.Makeupthevanillabuttercreamanddivideitbetween2bowls.Add
enoughfoodcolouringtoeachbowltoachieveyourdesiredshades.Toicethecake,placethebaseofthespongeonasilvercakeboard
andleveloffthetopwithaknifesothattheotherspongewillsitontopandstayput.Spreadoneofthebowlsofbuttercreamalloverthebase–youcouldevenmaketheshapeofapapercaseinicingbyusingaknife
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tomakethinstripesupthesidesintheridgesofthecake.Placethetoppartofthecakeonthebaseandpushdowngentlyso
thatitstickson.Spreadthesecondbowlofbuttercreamicingaroundthetopofthecake,anddecorateasyouwish.Thisisquiteafragilecakeandcouldtoppleover,soit’snotagood
ideatotraveltoofarwithit.Anyuneatencakecanbestoredinanairtightcontaineratroomtemperaturefor3–4days.
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LemonDrizzleLoafCake
AppleandBlueberryLoaf
GingerLoaf
ChocolateandBananaLoaf
MarbleLoafCake
CaramelSlice
Lamingtons
Brownies
Friands
CoconutandRaspberrySlice
MarsBarCake
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DarkChocolateTart
NeenishTarts
MiloCrunch
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Wearealwayssurprisedathowpopularasimpleloafcakecanbeinourshops,whereweusuallysellthembythesliceandvarytheflavoursaccordingtothetimeofyear.Perhapsit’sbecausetheyare,onthewhole,alittlelesssweetthansomeofourcupcakesandlayercakesandmakeanicealternativetohavewithacupofcoffeeortea,whenawholeicedcupcakecanseemtoomuch.
Likewiseourslices,whichowealottoLisa’sNewZealandandAustralianupbringing.Wetendnottomaketheseonadailybasis,butwheneverwedo,theygetsnappedup.Ourfriands,whicharesimilartoFrench‘financier’cakes,aremuchlovedinthetearoomatMillerHarrisinMayfair,London.
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LEMONDRIZZLELOAFCAKEWeemployfourMongolianchefsinourkitchens,whoselackofspokenEnglishismorethanmadeupforbytheirveryaccurateandefficientbaking.ThislemondrizzleloafisoneofourfavouriteloavesandhasbeendevelopedtoperfectionbyoneoftheMongolians,Baggi,whoslightlyalteredtheamountoflemonjuicefromouroriginalrecipeandproducedanevenbetterresult.
FORTHELOAF155gself-raisingflour,sifted1tspbakingpowder155ggoldencastersugar20gcornflour155gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin3largeeggs,free-rangeororganicGratedzestandjuiceof1lemon
FORTHEDRIZZLE160ggranulatedsugarJuiceof2lemons
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Sifttheflour,bakingpowder,sugarandcornflourintothebowlofafood
processor.Pulsethemixtureforabout4secondsuntilevenlymixed.Addthebutter,eggsandlemonzestandjuiceandprocessbrieflyuntilevenlyblended(about10seconds).Pourthemixtureintotheloaftinandlevelthetopwithaspatula.Bake
inthecentreoftheovenforabout35–40minutes,untilgoldenbrownandaskewerinsertedintothecentreoftheloafcomesoutclean.Lettheloaf
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coolinitstin.Makeupthedrizzlebystirringthesugarintothelemonjuiceinajug
andmixingwell.Prickthesurfaceoftheloafalloverwithafork.Pourthedrizzleovertheloafandallowittoset,beforeremovingtheloaffromthetinandserving.Keepanyuneatenloafinanairtightcontaineratroomtemperaturefor3–4days.
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APPLEANDBLUEBERRYLOAFThisquiteunassumingloafcake,withitssweetblueberriesandtartapples,hassteadilygrowninpopularityandrightlyearneditsplaceasaregularonourbakeries’countertops.Thestill-warmslicesareoftenchosenbyourearlymorningcustomerstoaccompanythefirstcoffeeoftheday.
125gcoldunsaltedbutter,cubed,plusmoreforgreasingtin225gself-raisingflour,siftedPinchofsalt175ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten2apples(GrannySmithsworkwell),peeled,coredandthinlysliced125gfreshblueberries2tbspapricotjam
Makes1x900gloafcake(8–10slices)
Preheattheovento190°C/gasmark5.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Sifttheflour,saltandbutterintothebowlofafoodprocessorand
processuntilithasthetextureofbreadcrumbs.Addthesugarandeggsandmixagainuntilsmooth.Carefullyspoonthebatterintotheloaftinandthenscatterwithhalfthe
applesandhalftheblueberries.Addtheremainingbatterandthenarrangetheremainingfruitoverthetop.Bakeinthecentreoftheovenforabout1houruntilrisenandquitefirmtothetouch.Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Meanwhile,heattheapricotjaminasmallpanoveralowheatorina
microsafedishinthemicrowave,tosoftenit.Assoonastheloafisoutoftheoven,brushthewarmjamoveritwithapastrybrush.Allowtocool
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slightlyinthetinforabout10minutesbeforetransferringtoawirerack.It’sdeliciouseatenwarmorcold.Keepanyuneatenloafinanairtightcontainerorwrappedinclingfilm
foracoupleofdaysorso.
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GINGERLOAFThisspicymoistloafcakemakestheperfectbreakfastorteatimetreat–tryeatingittoastedandspreadwithbutter.
200gunsaltedbutter,diced,plusmoreforgreasingtin175gmolassessugar3tbspblacktreacle/molasses150mlsemi-skimmedmilk4piecesstemginger,drainedandchopped(reservethesyruptopouroverfinishedloaf)2largeeggs,free-rangeororganic,beaten300gself-raisingflour1tbspgroundgingerPinchofsalt
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Meltthebutter,sugarandtreacleinasaucepanoveralowheat.Leave
tocoolbrieflyandthenstirinthemilk.Inabowl,addthechoppedgingertothebeateneggsandthenbeatintothebuttermixture.Sifttheflour,groundgingerandsaltintoabowl,thenaddtothewarmmixtureandcombinethoroughly.Pourthemixtureintotheloaftinandlevelitoutwithaspatula.Bakein
thecentreoftheovenfor50minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Leaveinthetintocool.Whileitiscooling,prickthesurfaceoftheloaf
alloverwithafork,thenpourthereservedgingersyrupovertheloafandbrushitevenlyallover.Anyuneatengingerloafcanbekeptinanairtightcontainerorwrapped
inclingfilmandstoredatroomtemperaturefor3–4days.
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CHOCOLATEANDBANANALOAFThecombinationofbananaandchocolateinthisloafcakeishardtoresist.Asliceofitservedalmoststraightfromtheovenwouldbegoodforawinterbreakfastoranafternoontea.
125gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin250ggoldencastersugar2largeeggs,free-rangeororganic,lightlybeaten1tspgood-qualityvanillaextract250gplainflour2tspbakingpowder4ripebananas,mashedwithafork175ggood-qualitydarkchocolatechipsordarkchocolate(70%cocoasolids),brokenintosmallpieces
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Creamthebutterandsugarinabowlwithanelectrichandmixer.Add
theeggs,oneatatime,mixingwellaftereachaddition.Addthevanillaextractandbeatagainbriefly.Sifttheflourandbakingpowderintoabowl,thengraduallyaddtothecreamedbutterandsugarandbeatagainuntilwellcombined.Beatinthemashedbananasandfinallystirinthechocolatepieces.Pourthemixtureintotheloaftinandlevelitoutwithaspatula.Bakein
thecentreoftheovenfor50minutes,untilaskewerinsertedintothecentreofthecakecomesoutclean.Leavethecakeinthetintocool.Thisloafcakeisbestservedwarm.Keepanyuneatencakeinan
airtightcontaineratroomtemperatureforabout3days.
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MARBLELOAFCAKEYouwillseealovelycombinationofcoloursswirledtogetherasyoucutasliceofthismarbleloafcake,whichwasalwaysLisa’sbirthdaycakeasshewasgrowingup.It’sbestservedsoonafteritcomesoutoftheovenorattheveryleastonthedayitismade.
150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin175gcastersugar½tspgood-qualityvanillaextract3largeeggs,free-rangeororganic375gself-raisingflour¼tspsalt185mlmilk1tbspcocoapowderDropofredfoodcolouring
Makes1x900gloafcake(8–10slices)
Preheattheovento180°C/gasmark4.Grease1x900gloaftinandlinewithbakingpaperoraloaftinliner.Inalargebowlcreamthebutterandsugartogetherwithanelectric
handmixeruntillightandfluffyandthenbeatinthevanillaextract.Beattheeggstogetherinasmallbowlorcupandthengraduallyaddtothecreamedbutterandsugarandmixwell.Sifttheflourandsaltintoinabowlandgraduallyaddtothebatter,
alternatingwiththemilkandmixingwellaftereachaddition.Dividethemixturebetween3bowls.Addthecocoapowdertoone
bowlandbeatwell,addthedropofredfoodcolouringtoanotherbowlandbeatwell,andleavethethirdbowluntouched.Addalternatespoonfulsofeachmixturetothetin,swirlingthemalittle
withaspatulaorspoonasyougo.Makesurethebatterisevenly
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distributedanddoafinalswirlonceallthemixturesarein.Bakeinthecentreoftheovenfor50–60minutes–youmayneedto
coverthetopwithapieceoffoilforthelast10minutesorsotostopthesurfaceovercooking.Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowthecaketocoolinitstinforatleast10minutes.Serve
immediatelyaftercooling,ifpossible.Itcanbekeptinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperaturefor1–2daysonly,asittendstodryoutmorequicklythanothersponges.
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CARAMELSLICEArich,stickytreatthatyoumightfindhardtostopeatingonceyoustart,thiscaramelsliceissomoreish.WhenweusedtosupplyittoFernandezandWells,anamazingcaféinLondon’sSoho,wealwaysmadeanextraonetoserveinourshops.
FORTHEBISCUITBASE200gplainflour,sifted90gsoftbrownsugar65gdesiccatedcoconut188gunsaltedbutter,melted,plusmoreforgreasingtin
FORTHECARAMELFILLING115ggoldensyrup125gunsaltedbutter,brokenorchoppedintosmallpieces2x397gtinscondensedmilk
FORTHECHOCOLATETOPPING300ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintosmallpieces2tbspcornoilCocoapowder,fordusting(optional)
Makes12pieces
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtin.Linethebaseandthesideswithbakingpaperandextenditabovethesidessoyoucanliftthewholesliceouteasilywhenit’sready.Tomakethebiscuitbase,sifttheflourandsugarintoabowl.Addthe
coconutandbutterandmixtogetherwithanelectrichandmixeruntilwellcombined.Pressthemixtureevenlyandfirmlyintothebakingtin.Bakeforabout10–15minutes,untilgoldenbrown.Donotovercookoritwillhaveatendencytobreakapart.Tomakethecaramel,putthegoldensyrup,butterandcondensedmilk
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intoasaucepanoveralowheatuntilthebutteriscompletelymelted.Continuecookingfor7–10minutesasthecaramelthickensanddarkensincolour.Pouritoverthepreparedbaseandputbackintheovenfor20minutes.Removefromtheoven.Onceithascompletelycooled,preparethe
chocolatetoppingbymeltingthechocolateandoiltogetherverycarefullyeitherinaheatproofbowlsetoverasaucepanofsimmeringwaterorinamicrosafebowlinthemicrowave(heatfor1minute,stirandheatforafurtherminute).Pourthemixtureoverthecaramelandsmoothgentlyoverthetop.
Allowtosetbeforeremovingthewholeslabfromthetinandcuttingintoslices.Youcouldsprinklesomecocoapowderoverthetopthroughasievejustbeforeserving.Theslicescanbekeptinanairtightcontainerorclingfilmatroom
temperatureforabout3days.
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LAMINGTONSLamingtonsoriginatefromAustraliaandaresmallspongesquaresdippedineitherchocolateorjellyandthencoveredwithcoconut.Theydivideusallhereatthebakery,betweenloversornotofcoconut,chocolateorpink,squaresorfingers,creamornocream.WemakethemforourNewZealandneighbourinPrimroseHill,GarryTrainer,wholovesthemwhicheverwaytheycome.Unlikemostothercakes,Lamingtonstastebetteriftheyaremadeup
whenthespongeisadayold.Alsotheywillbeeasiertomakeupifthespongehasbeenallowedtodryoutalittleandisnotsofreshandcrumbly.Infactyoucouldleaveitforlongerthanadayasitgetssturdierandeasiertohandleasitcontinuestodryout.
2batchesVictoriaspongebatter(seerecipeforVictoriaSpongehere)200gdesiccatedcoconutButter,forgreasingtin
FORCHOCOLATELAMINGTONS2tbspunsaltedbutter2tbspcocoapowder6tbspboilingwater350gicingsugarAfewdropsvanillaextract
FORPINKLAMINGTONS1x23gpacketraspberryjelly125mlboilingwater125mlcoldwater
FORJAFFALAMINGTONS1x23gpacketorangejelly125mlboilingwater125mlcoldwater1tbspcocoapowder
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Makes24squares
Greasealargerectangularbakingtin(aclassicroastingtinwouldworkjustaswell).MakeupadoublebatchoftheVictoriaspongebatter.Pourthebatter
intothepreparedtinandlevelitoutwithaspatula.Bakeinthecentreoftheovenforabout45minutes,untilthespongeisgoldenbrownandaskewerinsertedintothecentreofthecakecomesoutclean.Leavetocoolinthetinforabout10minutesandthenturnoutontoa
wireracktocoolcompletely.Wrapthespongeinclingfilmandleaveatroomtemperaturefor24hoursorso,untilyouarereadytofinishtheLamingtons.Whenyouareready,preheattheovento180°C/gasmark4.Firstyouwillneedtocutthespongeintothedesiredshapes.
Traditionally,aLamingtoniscutintosquaresofabout5cmorrectanglesofabout3x10cm.However,ifyouaremakingthemforyoungchildrenoryouwouldpreferasmaller,canapésize,andyouhaveleftyourspongetowellandtrulydryout,thenyoucouldcuttheshapesevensmaller.Therearethreevariationsofflavour,asdetailedoverleaf.
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ForChocolateLamingtonsMeltthebutterinaheavy-basedsaucepanoveralowheat.Dissolvethecocoapowderintheboilingwaterinabowlandstirinthemeltedbutter.Thenmixintheicingsugarandvanillaextractandbeatwell.
ForPinkLamingtonsDissolvetheraspberryjellyinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.
ForJaffaLamingtonsDissolvetheorangejellyandthecocoapowdertogetherinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.
ToassemblePourthedesiccatedcoconutintoalargishbowl.Using2forksasskewers,dipeachspongeshapeintoyourchosenflavourofliquid,makingsureyoucoatallthesidesasbestyoucan.Letanyexcessliquiddripoffwhilestillholdingthespongepieceoverthebowlandthentransferthespongetoyourcoconutbowl.Removetheforksanduse2
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freshonestorollthedippedspongeinthecoconuttocoveritcompletely.Placeonawirerackoverapieceofbakingpapertoset.TheLamingtonsarenowreadytoserve.Thereisonefinaloption
available:youcanspliteachoneandfillwithalittlewhippedcreamand,ifyouhavemadethepinkones,ateaspoonofraspberryjamandafreshraspberry.Thesquares(withoutfilling)canbekeptinanairtightcontaineror
wrappedinclingfilmandstoredatroomtemperatureforabout3days.
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BROWNIESWedon’tmakebrowniesveryoften,butthisrecipewastoogoodtoleaveout.ItwasdevisedbyaformerAmericanchefofours,FrancesMoney,whosadlyhasmovedbacktoherhomestateofTexas.Hersunnycharacterandgreatcookingskillsaremissedbyall.
285ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenup115gunsaltedbutter,plusmoreforgreasingtins450glightsoftbrownsugar1tspsalt1½tbspinstantespressopowder6largeeggs,free-rangeororganic1tbspgood-qualityvanillaextract160gplainflour,sifted1tbspbakingpowder230gdarkchocolatechips(optional)Icingsugarorcocoapowder,fordusting(optional)
Makes12squares
Preheattheovento150°C/gasmark2.Greasearectangularbakingtinandlinewithbakingpaper.Meltthechocolateandbuttertogether,eitherinaheatproofbowlset
overasaucepanofsimmeringwaterorinamicrosafebowlinthemicrowave(heatfor1minute,stir,andthenheatforafurtherminute,beingcarefulnottoburnit).Leavetocool.Mixthesugarandespressopowdertogetherinalargebowl.Ina
separatebowl,beattogethertheeggsandvanillaextractgentlywithanelectrichandmixer.Addthiseggmixturetothesugarmixandstir.Addthecooledchocolateandbutterandmixagain.Finally,addtheflour,bakingpowderandsalt(andchocolatechipsif
using)andstirwithawoodenspoon.Pourintothepreparedtins,filling
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eachtintoabouttwo-thirdsfullandthenleveloutthemixturewithaspatula.Bakeinthecentreoftheovenforabout30–40minutes.Youmayneedtoshakeortaptheovenrackthatthetinsaresittingonacoupleoftimesduringbakingtoknockoutanyexcessair.Itisimportantnottoovercookbrowniesastheycandryoutandtheyaremuchnicerwhentheyaresoftandgooey.Themixturewillstillcookalittlewhenyoutakeitoutoftheovenasitcools.Leavetocoolinthetins.Ifyouwanttocutitintosquares,putitintothefridgeforawhileonceit
iscool,asyouwillfinditisthenmucheasiertocutcleanly.Dustwithsomeicingsugarorcocoabeforeservingifdesired.
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FRIANDSFriandsarelittleFrenchcakesthathavebeenlovinglyadoptedbythecafésandbakeriesofSydney,Australia.Itwashere,afteraSaturdaymorningspentinthePaddingtonmarkets,thatwetastedourfirstFriandsandrealisedhowgoodtheywere,especiallywithatraditionalflatwhitecoffeeinhand.Theycouldn’tbeeasiertomake,andthereisalsopotentialforlotsofdifferentflavours,exchangingingredientsforanother–we’resure,likeus,you’llbetryingdifferentcombinationsinnotime.
FORPEACHANDCOCONUTFRIANDS100gunsaltedbutter,plusmoreforgreasingtins100ggood-qualitywhitechocolate230gdesiccatedcoconut345gicingsugar115gplainflour1tspgood-qualityvanillaextract6largeeggwhites,lightlybeaten3peaches,choppedintosmallpiecesIcingsugar,fordusting(optional)
FORRASPBERRYANDALMONDFRIANDS200gunsaltedbutter,plusmoreforgreasingtins115gplainflour345gicingsugar230ggroundalmonds2tspgood-qualityvanillaextract6largeeggwhites,lightlybeaten230gfreshraspberriesIcingsugar,todust(optional)
Makes12
Grease12individualfriandtinsorminiloaftins.Preheattheovento190°C/gasmark5.
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ForPeachandCoconutFriandsGentlymeltthebutterandwhitechocolatetogetherinaheavy-basedsaucepan,stirringcontinually.Siftallthedryingredientsintoamixingbowlandcombinewell.Addthe
remainingingredients,exceptthepeaches,andstirgentlyuntiljustcombined.Finally,addthechoppedpeachesonthetop.Dividethemixtureevenlybetweenthepreparedtins,fillingthemtojust
overhalf-full.
ForRaspberryandAlmondFriandsMeltthebutterverygentlyinaheavy-basedpan.Sifttheflourandicingsugarintoabowl.Addtheremaining
ingredients,exceptfortheraspberries,andstiruntiljustcombined.Stirinthemeltedbutterandmixagain.Dividethemixtureevenlybetweenthepreparedtins,fillingthemtojust
overhalf-full.Topeachtinwith3or4raspberries.
TobakeandfinishFriandsBakeinthecentreoftheovenfor20–25minutes.Leavetocoolslightlyintheirtinsfor5minutesbeforeturningoutontoawireracktocoolcompletely.Beforeserving,dustwithalittleicingsugarifyouwish.TheFriandswillkeepfor3daysinanairtighttinorwrappedinclingfilm
andstoredatroomtemperature.
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COCONUTANDRASPBERRYSLICEThisisanotherslicethatwasinspiredbyawonderfulrecipeofBillGranger’sandwehavebeenmakingitalmostsincetheverybeginningofPrimroseBakery.WeusedtomakeitonaveryregularbasiswhenwefirststartedoutbysupplyingcakesandcupcakestotheMelroseandMorgandelicatessen,whichislocatedacrosstheroadfromusinPrimroseHill.Foranautumnalseasonalalternative,youcouldreplacethe
raspberriesandraspberryjamwithblackberriesandblackberryjam.
125gunsaltedbutter,plusmoreforgreasingtin60ggoldencastersugar1largeegg,free-rangeororganic1tspgood-qualityvanillaextract185gplainflour,sifted1tspbakingpowder60mlmilk200ggood-qualityraspberryjam300gfreshraspberries
FORTHETOPPING100gunsaltedbutter,atroomtemperature5tbspgoldencastersugar2largeeggs225gdesiccatedcoconut60gplainflour
Makes12squares
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtinandlinethebaseandsideswithbakingpaper,extendingthepaperslightlyoverthesidesofthetin.Inabowlcreamtogetherthebutterandsugarwithanelectrichand
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mixer.Addtheeggandthevanillaextractandmixwell.Slowlyaddthedryingredientsuntilwellcombinedandthenbeatinthemilk.Thisshouldgiveyouadough-likemixture.Putthisinthepreparedtin,thenleveloutthetopwithaspatulaandspreadtheraspberryjamontop.Tomakethetopping,creamthebutterandsugarwithanelectrichand
mixerandthenbeatintherestoftheingredientstogiveyouamixturewithquiteathickconsistency.Spoonthisoverthejaminthetin,againensuringitisevenlyspread.Bakeinthecentreoftheovenforabout30minutes,untilcookedand
goldenbrownontopandaskewerinsertedintothecentreoftheslicecomesoutclean.Allowtocoolinthetin.Onceitiscool,youcanliftthewholesliceoutof
thetinbyliftinguptheedgesofthebakingpaperandthenputitonachoppingboardtocutintosquares.Thesewillkeepfor3daysinanairtighttinorwrappedinclingfilmand
storedatroomtemperature.
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MARSBARCAKEOneofouryear-roundbestsellingcakes,althoughprobablynotstrictlya‘cake’,thisisaverysweet,stickytreatthat’shardtoresist!
70gunsaltedbutter,plusmoreforgreasingtin3tbspgoldensyrup6Marsbars(standardsize58gbars),choppedintosmallpieces200gcornflakes
Makes1x20cmroundcake(approx.10–12slices)
Grease1x20cmsandwichcaketinandlinethebasewithbakingpaper.Meltthebutterandgoldensyrupgentlyinaheavy-basedsaucepan
overaverylowheat,stirringcontinuously.AddthechoppedMarsbarsandkeepstirringuntiltheyhavejustmelted.Removefromtheheatandthengentlyfoldinthecornflakes.Spoonthemixtureintothetin,pressingitdowntodistributeitevenly.
Allowittocoolandsetcompletelybeforeserving,whichwilltakeabout1hour.Removefromthetin,peelawaythebakingpaperandcutintoslices.Itwillinevitablybeverysticky.Thesewillkeepfor3daysinanairtighttinorwrappedinclingfilmand
storedatroomtemperature.
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DARKCHOCOLATETARTThisrichdarkchocolatetartisreallymoreofadessertthanacake,soweusuallymakeawholetartforacustomerratherthansellitbytheslice.It’sdeliciousservedwithcreamorvanillaice-cream.ThisrecipewascreatedforusbyJessLeefe,oneofthefirstpastrychefsweemployedwhenweopenedourPrimroseHillshop.Jesswasahugeassettousandextremelytalented.
FORTHESWEETPASTRY(PÂTESUCRÉE)250gplainflour70ggoldencastersugar150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtin2largeeggyolks,free-rangeororganic
FORTHEFILLING330mldoublecream2leveltspcastersugarPinchofsalt120gunsaltedbutter455ggood-qualitydarkchocolate(atleast70%cocoasolids)120mlcoldmilkCocoapowder,fordusting
Makes1x28cmroundtart
First,makethesweetpastrybysiftingtogethertheflourandsugar,thenplaceinthebowlofafoodprocessorandaddthebutterandtheeggyolks.Mixonfullspeeduntilthemixturecomestogetherinlargecrumbs.(Becarefulnottoovermixasthiscanmaketheconsistencyofthedoughverytoughandchewy.)Turnthepastryoutontoaflouredsurfaceandflattenintoarounddisc,
usingyourhands(makesureyourhandsarenottoowarmwhendoingthis).Wrapinclingfilmandputinthefridgeforatleast1hour.
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Preheattheovento180°C/gasmark4.Greasea28cmflutedflantinwitharemovablebase.Whenyouarereadytorolloutthepastry,firstflourtheworksurface.
Then,ratherthanrollingbackandforthoverthepastry,gentlypushtherollingpindowntoformlittleridges–thispreventsthepastryfromcracking.Keepgentlyturningthepastrydiscsothatitdoesnotsticktotheworksurface.Youwillneedtorollitouttoabout3mmthick(aboutthethicknessofa50pcoin).
Carefullypressthedoughintothepreparedtinandtrimtheedgesbacktothesidesofthetin.Prickthebaseofthedoughwithaforkinafewdifferentplaces,coverwithasheetofbakingpaperandweighitdownwithsomeceramicbakingbeans(orotherdriedbeans).Bakeinthecentreoftheovenforabout20minutes,oruntilalightgoldenbrown.Removethebeansandallowthepastryshelltocoolcompletelyinthetin.Tomakethefilling,combinethecream,sugarandsaltinalarge,
heavy-basedsaucepanandbringtoaboil.Removefromtheheatandaddthebutterandchocolate.Stiruntiltheyarebothcompletelymeltedandthenallowthemixturetocoolslightly.Addthemilkandstiruntilthemixtureissmoothandshiny.Pourthemixtureintothepastryshell.Shaketheflantingentlytoeven
itoutandthensmooththetopwithaspatula.Allowittocoolandsetat
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roomtemperaturefor1–2hours.Dustwithcocoapowderthroughasieve.Anythatisuneatenshouldbestoredinthefridge,whereitwillkeepfor2–3days.
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NEENISHTARTSTheseareaNewZealanddelicacy–oratleastasfarasLisaisconcerned,alongwithPinkybarsandherdad’sbeer-batteredoysters!Theyareverysimpletomake,althoughhowmuchtimeyouspendonperfectingyouricingfinishisentirelyuptoyou.Eitherway,theywilltastedelicious.Addingthepulpofapassionfruittoyouricingandleavingoffthechocolatehalfisahealthieralternative.
FORTHETARTSHELLS250gplainflour70ggoldencastersugar150gunsaltedbutter,atroomtemperature,plusmoreforgreasingtins2largeeggyolks,free-rangeororganic
FORTHEFILLING125gunsaltedbutter,atroomtemperature125gicingsugar,sifted4tbspcondensedmilk1tbspfreshlysqueezedlemonjuiceRaspberryjam(allow½tsppertart)
FORTHEICING3–4tbspunsaltedbutter,atroomtemperature350gicingsugar,sifted1tbspcocoapowder,sifted2tbspboilingwaterAfewdropspinkfoodcolouring(optional)
Makesapprox.22tarts
Makethetartshellsfirst.Sifttogethertheflourandsugar,thenplaceinthebowlofafoodprocessorandaddthebutterandtheeggyolks.Mixonfullspeeduntilthemixturecomestogetherinlargecrumbs.(Becarefulnottoovermixasthiscanmaketheconsistencyofthedoughvery
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toughandchewy.)Turnthepastryoutontoaflouredsurfaceandflattenintoarounddisc,
usingyourhands(makesureyourhandsarenottoowarmwhendoingthis).Wrapinclingfilmandputinthefridgeforatleast1hour.Asthisrecipewillgiveyouquitealotoftartshells,youcanatthis
stagehalvethedough,wraponeofthehalvesinclingfilmandfreezeuntilneeded.Alternatively,storeitinthefridgeifyouareplanningtouseitinafewdays’time.Onceyouarereadytopreparethetarts,rolloutthedoughtoa5mm
thicknessonaflouredworksurface.Weusea5.5cm-diameterbiscuitcuttertocutthecirclesfromthedough,asthisseemstoworkbestwithastandardtarttray(whichisshallowerthanamuffintray).Preheattheovento180°C/gasmark4.Greaseasmanytarttinsas
youneed.Carefullyplaceeachcircleofdoughinthecentreofeachtartholeonthetrayandpresswithyourfingertipstoshapeitsothatitfitsthewholehole,allowingtheedgesofthedoughtoreachrighttothetopofthesidesofthehole.
Coverthetraylooselywithasheetofbakingpaperandthenfilleachpastryshellwithsomeceramicbakingbeans.Oncetheshellsareinthetrays,restthemagaininthefridgeforafurther10minutes.Takethetrayoutofthefridgeandbakethetartshellsintheovenfor
about10minutes.Removethebeansandthebakingpaperandthenput
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backintheovenforanother5minutes,untilthepastryisalightgoldenbrown.Allowtocoolcompletely.Tomakethefilling,putalltheingredients(remembertohalvethe
quantitiesifusingonlyhalfofthedough),exceptfortheraspberryjam,inabowlandbeatwellwithanelectrichandmixeruntilyouhaveathickcreamypaste.Drop½teaspoonofraspberryjamintothecentreofeachtartshell.Thenspoonsomeofthefillingintoeachshellandspreadevenlywithaknifesothatitfillsthewholeshell.Allowtosetforabout1houratroomtemperature.
Fortheicing,youwillneedtomake2separatebowlfuls,oneforthechocolateicingandtheotherforthepinkicing(again,remembertohalvethetotalingredientsifusingonlyhalfthedough).Inthefirstbowlbeathalfthebutter,icingsugar,cocoapowderandwatertoasmoothfinish.Intheotherbowl,beattheremainingbutter,icingsugar,waterandadroportwoofpinkcolouring(oryoucanleavethisoneuncolouredifpreferred).TofinishtheNeenishTarts,firstweusuallyicethewholetartwithathin
layerofpinkicing.Then,toensureaneatfinish,weuseapipingbag(seehere)filledwiththechocolateicingtodrawalineacrossthecentreofthetartandthenfillinonehalfwithsomemoreofthechocolateicing.Anyuneatentartswillkeepinanairtightcontaineratroomtemperature
for2–3days
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MILOCRUNCHMiloisachocolateandmaltpowder,originallyfromAustralia,whereitwasfirstproducedin1934,butisnoweasilyfoundintheUKand,indeed,allovertheworldinitsdistinctivegreentin.It’sverysimilartoOvaltine,whichcanbesubstitutedinthisrecipewithanequallygoodresult.
FORTHEBASE250gplainflour2tspbakingpowder4tbspsoftbrownsugar250gdesiccatedcoconut2½tbspMiloorOvaltinepowder,plusmorefordusting200gunsaltedbutter,plusmoreforgreasingtin
FORTHEICING50gunsaltedbutter400gicingsugar,sifted70mlwater
Makes12pieces
Preheattheovento180°C/gasmark4.Greaseandlinealargerectangularbakingtin.It’sagoodideatolinethetincompletelywiththebakingpaperandextenditabovethesidesofthetinalittle–youwilltheneasilybeabletoliftthewholesliceoutwhenitisready.Startbymakingthebase.Siftallthedryingredientsintoabowlandstir
tocombine.Meltthebuttercarefullyinaheavy-basedsaucepanoveralowheat,stirringcontinuously,thenpouritintothebowlofdryingredientsandmixwell.Pressthedoughevenlyandfirmlyintothepreparedtin.Bakeintheovenforabout25minutes,untilgoldenbrown.Allowtocoolcompletelyinthetinwhileyoumaketheicing.Meltthebutterinasaucepanoveralowheatandthencombineitwith
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thewaterandicingsugarinabowlandbeatwell.Theicingwillhavequitealiquidconsistency.Oncethebasehascooled,gentlypourtheicingoverthewholesurface
andspreaditoutevenlywithaspatula.FinishbydustingwithsomeMiloorOvaltinepowderandcutintorectangularorsquarepiecesasyouwish.Thesewillkeepforupto3daysinanairtightcontainerorwrappedin
clingfilmandstoredatroomtemperature.
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AuntMary’sBourbonBiscuits
SausageDogBiscuits
GingerSnapBiscuits
MeltingMoments
AfghanBiscuits
ChocolateButtercreamIcing
PeanutButterCookies
GranolaandWhiteChocolateCookies
IcedBiscuits
GingerbreadMenandCamels
RoseBiscuits
RoseWaterIcing
Shortbread
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Biscuitsareawelcomeadditiontoanyafternoonteaorsimplywithacupofcoffeewhenacupcakeorpieceofcakeseemstooindulgent.BecauseofLisa’sNewZealandorigins,ourbiscuitsoftenhaveanAustralian/NewZealandslanttothemandtheyhaveprovedamazinglypopular.Theyarelessfragilethanourcupcakessoarealittleeasiertotransporttopicnics.Wrappedincellophaneandtiedwitharibbon,theyalsomakegreatpresents.
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AUNTMARY’SBOURBONBISCUITSThisisoneofourfavouriteandoldestrecipes.ItbelongedtoMartha’sGreat-AuntMaryandhasbeenpasseddownthroughthefamilyandkeptcarefullybyMartha’sUncleJohn,reachingusstillontheoriginalhandwrittenpieceofpaper.
FORTHEBISCUITS225gunsaltedbutter,atroomtemperature225ggoldencastersugar4heapedtspgoldensyrup340gself-raisingflour115gcornflour115gcocoapowder4tbspwater,ormoreifneeded
FORTHEICING2tbspcocoapowder4tspwarmwater115gunsaltedbutter,atroomtemperature6tbspicingsugar½tspgood-qualityvanillaextract(optional)
Makesapprox.40circles,togive20finishedbiscuits
Tomakethebiscuits,creamthebutter,sugarandgoldensyruptogetherinabowl,usinganelectrichandmixer.Sifttheflour,cornflourandcocoapowdertogetherandbeatintothecreamedmixture,alongwiththewater.Ifthemixtureseemsverydry,addalittlemorewater.Kneadthoroughlytoformasmooththickdough.Youcaneitherrestthedoughinthefridgeuntilyouarereadytofinishmakingthebiscuits,orrollitoutstraightaway.Onceyouareready,preheattheovento180°C/gasmark4.Linea
bakingtraywithbakingpaper.
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Lightlyflouraworksurfaceandrolloutthedoughtoathicknessof3–4mm.Usingacircular5cmbiscuitcutter,cutintoabout40circles.Layeachcircleonthetray,leavingalittlespacebetween.Bakeinthe
ovenfor10–12minutes,untilhardtothetouch.Makesureyoudon’tovercookthemortheywillburn.Allowtocool.Tomaketheicing,siftthecocoapowderintoabowl,addthewarm
water,andstirtogether.Inaseparatebowl,beatthebutteruntilsmooth,usinganelectrichandmixer,addtheicingsugarandvanillaextract(ifusing)andbeatwell.Addthecocoaandwarmwater.Sandwich2biscuitstogetherwithathinlayerofthechocolateicing
andwhentheyarealliced,dustwithicingsugar.Thesebiscuitsarebesteatenonthedaytheyarebaked,butwillkeepfor2–3daysinanairtightbiscuittin.
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SAUSAGEDOGBISCUITS
Makes25–30biscuits,dependingonsizeandshapeofcutterAsanalternativetotheclassicroundBourbonBiscuits(seehere),youcoulduseanyshapedbiscuitcutter,animalorotherwise,toproduceathinchocolatebiscuitandthendecorateasyouwish.WemakesausagedogbiscuitsbecauseofMartha’sdachshund,Charlie,whoisaregularvisitortoourPrimroseHillshop,andinfactasatributetoallthemanysausagedogsthatseemtoliveinandaroundPrimroseHill.Thesebiscuitsaregreatfuntodecoratewithicingcollars,noses,tails,earsandsomeareevenknowntosportabikini.Justmakesureyoudon’tfeedthemtoyourdog!Preheattheovento180°C/gasmark4.Makeupthedoughaccording
totherecipeforAuntMary’sBourbonBiscuits(seehere)androllitoutonaflouredworksurfacetoathicknessofabout4mm.Thencutoutyourdesiredshapes,placeonabakingsheetlinedwithbakingpaperandbakefor8–9minutes,untilfirmtothetouchbutnotbeginningtoblacken.Allowtocoolfullybeforeicingordecorating.Thesearebesteatenon
thedaytheyaremade,butwillkeepfor2–3daysinanairtighttinorwrappedinclingfilm.
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GINGERSNAPBISCUITSAfavouriteCanadianbiscuit,thesearearecentadditiontoourrangeandaremadeforusbyourCanadianchef,Julia.Ourcustomersseemtonevertireofginger-flavouredbiscuits,cakesandcupcakes,sothesealwaysgetquicklysnappedup!
170gunsaltedbutter,atroomtemperature200ggranulatedsugar1largeegg,free-rangeororganic,beaten85gblacktreacle/molasses250gplainflour,sifted1tspbicarbonateofsoda1tspgroundcinnamon½tspgroundcloves1tspgroundginger100ggranulatedsugar,forcoating
Makes25–30biscuits
Inalargebowlcreamtogetherthebutter,sugar,eggandtreacle,usinganelectrichandmixer,untilwellcombined.Mixintheremainingingredients,untilthemixturecomestogetherinadough.Placeinthefridgeforabout1hour.Whenreadytorolloutthebiscuits,preheattheovento180°C/gas
mark4.Line2bakingtrayswithbakingpaper.Takethedoughoutofthefridgeandcarefullyrolltablespoonfulsofthe
doughintosmallballs.Placethegranulatedsugarinabowlanddipeachballintothesugar,thensprinklewith2–3dropsofcoldwater(whichwillgivethebiscuitsa‘cracked’effectoncetheyhavebeencooked).Placetheballsonthepreparedbakingtrays,leavingaspaceofabout
5cmbetweeneachoneastheywillincreaseinsizeastheycook.Bakein
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theovenfor10–12minutes,untiltheedgesofthebiscuitshavehardenedbutthecentreremainssoft.Removefromtheovenandtransfertoawireracktocool.Thefinished
biscuitsshouldbecrunchyontheoutsideandchewyontheinside.Thesebiscuitsarebesteatenthesameday,butwillkeepfor2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.
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MELTINGMOMENTSMeltingMomentsaretheheirstocustardcreams.ThosepoorAustraliandescendantsofEnglishstockmusthaveadaptedthefirstrecipeinhomagetotheBritishteatimebiscuit.WhenLisawasachild,hermotherwouldbakethemintheheatoftheAustralianChristmasholidaysandstoretheminthefreezer.Sheandherbrotherdiscoveredjusthowgoodtheyweretoeatstraightfromthefreezer,withouteverrestoringthemtotheirrightfulroomtemperature!
FORTHEBISCUITS200gunsaltedbutter,softened190gicingsugar,plusmorefordusting155gplainflour140gcornflour½tspbakingpowder
FORTHEFILLING2tbspcustardpowder100gunsaltedbutter,atroomtemperature150gicingsugar,sifted2–3tbspwater
Makesapprox.24discs,togive12finishedbiscuits
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Forthebiscuits,siftallthedryingredientstogetherinabowl,addthe
butterandmixwellwithanelectrichandmixer.Usingyourhands,rolltablespoonfulsofthemixtureintoabout24small
balls.Placetheballsonthebakingtrays,leavingaspaceofabout5cmbetweeneachone.Gentlypressdownonthetopofeachbiscuitwithaforktoflattenthemsotheyarealmostdoubledinsize.
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Bakeforabout9minutes,untiltheyarealightgoldenbrown.Don’tovercookthemortheywillbecometoocrispy.Forthecustardfilling,mixthecustardpowder,butterandicingsugarin
abowl,usinganelectrichandmixer,andgraduallyaddthewateruntilthedesiredspreadingconsistencyisreached.Usinganicingspatulaoraflat-edgedknife,spreadasmallamountof
icingontheflatsideofabiscuitandsandwichtogetherwithanotherbiscuit.Repeatwiththeremainingbiscuitsanddustwithicingsugar,tofinish.Thesearebesteatenonthesamedaytheyarebaked,butwillkeepfor
2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.
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AFGHANBISCUITSAfghanbiscuitsareatraditionalAustraliantreat,andthenation’sfavouritebiscuit.Thecombinationofsuchsimpleingredientsshouldnottastethisgood–butitdoes!Thenameofteninvitescuriosityoveritsorigin:wehavefoundlinkstoWW1soldiers’helmets,Afghanhounds,good-luckwalnuts,andmore.
FORTHEBISCUITS200gunsaltedbutter,atroomtemperature75ggoldencastersugar175gplainflour,sifted25gcocoapowder,sifted50gcornflakes
FORTHETOPPING1batchChocolateButtercreamIcing(seerecipehere)3–4walnuts,cutinhalf,todecorate
Makes6–8biscuits
Preheattheovento180°C/gasmark4.Lineabakingtraywithbakingpaper.Inabowlcreamthebutterandsugartogetherwithanelectrichand
mixer,untilthemixtureispaleandfluffy.Graduallyaddtheflourandcocoapowderandbeatagain.Lastly,addthecornflakesandstirinwithaspoonuntilcombined.Putapproximately2tablespoonfulseachofthemixtureinneatpileson
thebakingtray,leavingalittlespacebetweeneachone,andflattenthemslightlywiththebackofafork.Bakeintheovenforabout15minutes,oruntiljustbecomingfirmtothetouch.Allowtocoolslightlyonthetrayandthentransfertoawirerack.Whenthebiscuitsarecompletelycool,useaspatulaoraflat-edged
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knife,tospreadasmallamountoftheChocolateButtercreamIcingontopofeachbiscuitanddecorateeachonewith1–2walnuthalves.Thesebiscuitswillkeepfor2–3daysinanairtighttinorwrappedin
clingfilmandstoredatroomtemperature.
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CHOCOLATEBUTTERCREAMICING
175ggood-qualitydarkchocolate(atleast70%cocoasolids)115gunsaltedbutter,atroomtemperature125gicingsugar,sifted½tbspsemi-skimmedmilk½tspgood-qualityvanillaextract
Makesenoughtoice6–8biscuits
Meltthechocolateeitherinaheatproofbowlsetoverapanofsimmeringwaterorinamicrosafebowlinthemicrowave,untilthechocolateissmoothandhasathickpouringconsistency.(Ifusingamicrowave,heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate.)Leavetocoolslightly.Inabowlbeatthebutter,sugar,milkandvanillatogetheruntilsmooth.
Addthemeltedchocolateandbeatuntilthickandcreamy.Thisicingcanbestoredinanairtightcontaineratroomtemperaturefor
upto3days.Remembertobeatwellbeforereusing.Ifitlookstoorunnytousetoicethebiscuits,simplykeepbeating–thiswillthickentheicingandimproveitsconsistency.
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PEANUTBUTTERCOOKIESWelovethesecookieswhentheyareonlyjustcooked,stillwarmandnottoocrispyapartfromthecrunchycastersugardustedontheirtops.
285gplainflour¾tspbicarbonateofsoda½tspbakingpowder¼tspsalt115gunsaltedbutter,atroomtemperature230gcrunchypeanutbutter175ggoldencastersugar,plusmorefordusting115glightsoftbrownsugar1largeegg,free-rangeororganic1tbspmilk1tspgood-qualityvanillaextract230gpeanutbutterchips(or230gunsaltedpeanutsifyoucan’tfindthechips)
Makes20–24cookies
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Siftthefirst4ingredientstogetherinabowl.Inaseparatebowlbeat
thebutterandpeanutbutteruntilsmooth,thenbeatinthesugars.Addtheegg,milkandvanillaextractandbeatagain.Addthedryingredientsand,finally,thepeanutbutterchipsorunsaltedpeanutsandmixuntileverythingisincorporatedandthemixturecomestogetherasadough.Usingyourhands,bringthedoughtogetherintoalargeballandplaceontheworksurface.Youdonotneedtorollitoutbeforestartingtomakeeachcookie.Weighout40gofdoughpercookie,whichisabout2tablespoons,and
rollintoaballwithyourhands.Placetheballs,spacedout,onthebakingtrayandpressdowngentlyoneachonewiththebackofaforktoflatten
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themslightly.Bakefor10minutes,untiltheyjustbegintofirmup.Donotovercookortheywillbeverycrisp.Whilethecookiesarestillwarm,lightlydusteachonewithalittle
goldencastersugar.Leavetocoolslightlyonthetray,thentransfertoawireracktocoolcompletely.Storeanyuneatencookiesinanairtightcontaineratroomtemperaturefor3–4days.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethis
doughinthefridge–butdon’tkeepitformorethanaweek.Oryoucouldfreezetheunuseddoughforupto2months.
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GRANOLAANDWHITECHOCOLATECOOKIESThesecrunchy,nuttycookiesareevenmoredeliciouswhenyoumakethemwithourgranola–andevenmoreimpressivetoshowofftoyourfriends.
460gplainflour1tspbicarbonateofsoda½tspsalt230gunsaltedbutter,atroomtemperature115ggranulatedsugar115gsoftlightbrownsugar1largeegg1tspgood-qualityvanillaextract230ggranola,home-made(seerecipehere)orready-made230galmonds,coarselychopped150ggood-qualitywhitechocolate,roughlychopped
Makes20–24cookies
Preheattheovento180°C/gasmark4.Line2bakingtrayswithbakingpaper.Sifttheflour,bicarbonateofsodaandsaltintoabowl,combinewell
andsetaside.Inaseparate,largebowlcreamthebutterandsugarstogetherwithanelectrichandmixer.Addtheeggandvanillaextractandbeatwell,thengraduallyaddtheflourmixture,mixingwellaftereachaddition.Usingaspoon,stirinthegranola,almondsandwhitechocolateuntilalliswellcombined.Themixtureshouldcometogetherinadough,fromwhichyoucanstartmeasuringoutyourcookies,withoutanyneedtorollout.Weighout30–35gdoughpercookie,whichisjustlessthan2
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tablespoons,androllintoaballwithyourhands.Placetheballs,spacedout,onthebakingtrayandpressdowngentlyoneachonewiththebackofafork,toflattenthemslightly.Bakefor9–10minutes,untiltheybegintofirmup.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethe
unuseddough,wrappedinclingfilm,inthefridgeforuptoaweek,orfreezeitforupto2months.Storeanyuneatenbiscuitsinanairtighttinatroomtemperaturefor3–
4days.
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ICEDBISCUITSWehavebeenmakingthesebiscuitsforsolongnowthatwefeltweshouldincludetheminthischapter.However,wemustgivefullcredittoNigellaLawsonhere,astheyfirstcametoourattentionviaherHowtobeaDomesticGoddesscookbookandhavebeenveryslightlytweakedbyussincethen.Wefindcountlessoccasionstohaveanexcusetobakethese,withsomanyfantasticcutterstobefound–whichwebothlookoutforonourtravels–andcolourstobeused.
FORTHEBISCUITS85gunsaltedbutter100ggoldencastersugar1largeegg,free-rangeororganic½tspgood-qualityvanillaextract200gplainflour,sifted,plusmoreforrolling½tspbakingpowder¼tspsalt
FORTHEICING150gicingsugar2–3tbspboilingwater,orasneededAfewdropsfoodcolouring
Makesapprox.30biscuits,dependingonsizeofcutterusedPreheattheovento180°C/gasmark4.Line1or2bakingtrayswithbakingpaper.Creamthebutterandsugartogetherinabowl,andthenaddtheegg
andmixwell.Graduallyaddtheflour,salt,andbakingpowderandmix.Onaflouredworksurfacerollthedoughouttoathicknessofabout
5mm,thencutintoyourdesiredshapesandplace,wellspacedout,onthebakingtray(s).Bakeforabout10–12minutes,untilthebiscuitsarealightgoldenbrown.Theywillcookquickly–sokeepaneyeonthecookingtime–andwillcontinuetocookalittleoncetheyareoutoftheoven.Leavetocoolonawirerack.
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Tomakeuptheicing,sifttheicingsugarintoabowlandaddabout1tablespoonfulofboilingwateratatime.Beatwelltoathickbutstillliquidconsistency.Ifyouaddtoomuchwater,simplyaddmoreicingsugar.Add1dropoffoodcolouringatatime.Whenyouarereadytoicethebiscuits,laythemoutonaflatwork
surface.Ifyouwanttheicingtohaveaperfectfinish,itisbesttouseapipingbagtopipeanoutlinearoundthebiscuitsandallowtodry,thenfillintheremainderwithaslightlythinnerconsistencyoficing.Fordetails,waituntilthebasecoatisdrytothetouch,thenuseapipingbagwithadifferentcolouricing.Ifdecoratingwithsprinklesorsweets,thisisbestdonewhentheicingisstillabitdamp.Thesewillkeepfor2–3daysinanairtighttinorwrappedinclingfilm
andstoredatroomtemperature.
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GINGERBREADMENANDCAMELSIcingbiscuitsisoneofLisa’sfavouritetasksandtheresultsarecertainlyamazing(whichsheherselfwouldbehappytoadmit!)andthesegingerbreadmenandcamelsfillourshopthroughoutDecember,allindividuallyadorned.Don’tworryifyoudon’thaveagingerbreadmanbiscuitcutter,youcanuseanycutter.Beascreativeasyoulikewhendecoratingthem.
75gsoftdarkbrownsugar50ggoldensyrup25gblacktreacle/molasses1tspcinnamon1tspgingerPinchofclovesPinchofgroundnutmegRindof½orange95gunsaltedbutter225gplainflour,sifted,plusmoreforrolling½tspbicarbonateofsodaRoyalorwatericing,fromapacketorhome-made(seeicinginstructionsinrecipeforIcedBiscuitshere,adjustingthequantitiesasneeded)
Makesapprox.15biscuits
Putthebrownsugar,goldensyrup,blacktreacle,spicesandorangerindintoaheavy-basedsaucepanoverahighheatuntilthesugarisdissolved,whichshouldtakeabout3–5minutes.Removethepanfromtheheatandstirinthebutteruntilitis
completelymelted.Stirintheflourandbicarbonateofsodauntilasoftdoughisformed.Wrapthedoughinclingfilmandrefrigerateforatleast1hour,orovernight.Tocookthebiscuits,preheattheovento180°C/gasmark4.Line1–2
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bakingtrayswithbakingpaper.Rollthedoughoutontoalarge,flat,flouredworksurfacetoathicknessofabout2mm.Carefullycutouttheshapeswiththebiscuitcutterandthenplaceonthebakingtray(s),leavingalittlespacebetweeneach.Bakefor8–10minutes.Totestiftheyarecooked,feelthecentreof
one–itshouldfeelstiffbutnothard.Theedgesmustnotbetoodark,otherwiseitwillbebrittleandbitter.Allowthebiscuitstocoolfullybeforeicing.Ideally,useroyalorwater
icing,anduseadifferent-colouredicingforcreatingtheeyesandmouth.WealsofindthetubesofSilverSpoonDesignerIcingverygoodforthiskindofdecorating.Allowtheicingtosetalittlebeforeserving.Theyalsomakegreat
presents–youcanwrapthemindividuallyinacellophanebagandtiewitharibbon.Alternatively,youcouldputasmallholeineachbeforebakingandturnthemintohangingdecorationswithasmallribbon.Thesebiscuitswillkeepwellinanairtighttinatroomtemperaturefor3
or4days.
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ROSEBISCUITSDelicateinbothflavourandcolour,thesebiscuitsareahugecontrasttothegiant,chocolate-chunkfilledcookiethathasdominatedthe‘cookiescene’inrecentyears.Ofcoursethereisarightfulplaceforallofthem,althoughwethinkthesedainty,rose-scentedbiscuitsaretheperfectadditiontoaspecialafternoontea,alongsidecucumbersandwiches,minicupcakesandyourfavouritetea.Oryoucouldmakethemfor,say,ababyshowerorgiveasapresent.
85gunsaltedbutter,atroomtemperature100ggoldencastersugar1largeegg,free-rangeororganic1tbsprosewater200gplainflour,plusmoreforrolling1½tspbakingpowder¼tspsalt1batchRoseWaterIcing(seerecipehere)Crystallisedrosepetals,todecorate
Makesapprox.15finishedbiscuits
Usinganelectrichandmixer,beatthebutterandsugarinabowluntilpaleandcreamy.Addtheeggandtherosewaterandbeatagain.Inaseparatebowlsifttheflour,bakingpowderandsalttogether.Addthistothebutterandsugarandbeatgentlyuntilwellcombined.Theresultingdoughshouldnotbetoosticky,whichwouldmakeitdifficulttorollout–ifitis,addmoreflour,justatinyamountatatime.Gatheryourdoughintoasingleshape,wrapinclingfilmandputinthe
fridgetorestfor1hour.Whenyouarereadytomakethebiscuits,preheattheovento
180°C/gasmark4andline2bakingtrayswithbakingpaper.
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Onaflouredworksurface,rolloutthedoughtoathicknessofabout5mm.Youmayneedtoaddalittlemoreflour.Usingacircularbiscuitcutter,about5.5cmindiameter,cutoutasmanybiscuitsasyoucan,puttingthecutterclosetoeachcut-outbiscuit,soasnottowasteanydough.Youcangatherupanyremainingdoughandrollagainuntilitisusedup.Placethebiscuitsonthebakingtrays,about1cmapart.Bakefor10–
12minutesuntilgoldenbrown.Oncetheyarecooked,transferthemtoawirerackandallowtocoolfullybeforeicingandassembling.Whentheyarecool,sandwich2biscuitstogetherwithathinlayerof
icinginthemiddleandanotherlayeronthetop.Finishwithacrystallisedrosepetal.Anyuneatenbiscuitswillkeepfor2–3daysinanairtightcontainerat
roomtemperature.
Note:ifyouareusingdifferent-sizedbiscuitcutters,thecookingtimewillvary.Putsimilar-sizedbiscuitsonthesametraysothatyoucankeepaneyeonthecookingtimesassmalleroneswillbakefasterandneedtoberemovedfromtheovensoonerthanlargerones.
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ROSEWATERICING
450gicingsugar1tsprosewaterAbout6tbsphotwaterPinkfoodcolouring(optional)
Makesenoughtoice15biscuits
Sifttheicingsugarintoabowl,addtherosewaterandthenbeatinenoughhotwatertomakeastiffpaste.Ifusingcolouring,addadroportwototheicingandbeatagain.Thisshouldbeplentytogiveabeautifulpalepinkcolour.
Note:differentvarietiesofrosewatervaryinstrength.Werecommendastrongone,StarKayWhite,availablefromWaitrose.Ifyouuseaweakerone,remembertoincreasethequantitiesrecommendedabovetoachievethesametaste.
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SHORTBREADThesebiscuitstakeusrightbacktotheveryearlydaysofPrimroseBakery,whenLisausedtomakethemonanalmostdailybasisandineveryconceivableshapeandsizeforthedelicatessenMelroseandMorgan.Intheendwecouldhardlybeartolookat,letaloneeat,anybutwhenwestartedtopreparetherecipesforthisbook,werememberedhowdelicioustheywere,especiallyservedwithacupoftheMariageFrèresEarlGreyteathatweserveinourshops.
125gicingsugar,sifted225gplainflour,sifted,plusmorefordusting125gcornflour,sifted225gunsaltedbutter,plusmoreforgreasingtinAlittlecastersugar,forsprinkling
Makes12–15bars
Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtin.Sifttheicingsugar,flourandcornflourintothebowlofafood
processor.Addthebutterandbeatonaslowspeeduntilthemixturecomestogether.Itshouldhavetheconsistencyofapastry-likedough.Takethedoughoutofthebowland,onaflouredworksurface,kneaduntilitcomestogetherinalargeball,butbeverycarefulnottoovermixorover-kneadoritwilldryoutwhenbaking.Pressthedoughintothepreparedtin,makingsureitisevenly
distributedthroughoutthetin.Markthesurfacewithatipofaknifeintotheshapesofthebiscuitsyouwantafterithasbeenbaked,asthiswillhelpwhenyoucometocutthemoutlater.Pricktheshortbreadalloverwithaforkandbakeforabout30minutes.It’sveryeasytoovercookshortbread,sokeepaneyeonitduringcookingandassoonasitstarts
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toturngoldenbrownaroundtheedgesofthetin,itshouldbereadytotakeout.Itwillcontinuetocrispuponceitisoutoftheoven.Sprinklesomecastersugarallovertheshortbreadandthenallowitto
coolinthetin.Onceitiscool,cutoutthebiscuits,usingthemarkedsurfaceasaguideline.Storeanyuneatenshortbreadinanairtighttin,whereitshouldkeep
wellfor5–7days.Alternatively,youcanfreezethecookedshortbreadforupto2weeksandthendefrostlater.
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Inrecentyears,therehasbeenanincreasingtrendtohavetiersofcupcakesataweddingratherthanthetraditionaltiersoffondant-coveredfruitcakes.Youcanuseanyflavourofcupcakeforaweddingorlargecelebrationandmakeabeautifulcenterpiece.Wemakelotsofweddingcakeslikethisandhavecateredforahugerangeofevents,fromsmall,intimategatheringstomassivepartiesofferinghundredsofdifferentcakes.Somepeoplepreferaverysimple,elegantoveralllookwhileotherswantacompletemixofflavoursandcolours.
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Theversatilityofcupcakesliesbehindtheirpopularityasweddingcakes–youreallycancaterforanytypeofweddingandtheywillalwaysfitinbrilliantly.Oneoftheaddedbonusesofourjobisthatwehavevisitedmany
differentvenueswhiledeliveringandsettingupweddingcakesandhavefeltprivilegedtobeapartofsomanypeople’sspecialdays,whilehavingthechancetoseemanybeautifulbuildings,restaurants,flowers,tablesettings,andsoon.InourCupcakesbookweillustratedtwoverydifferentlooksforatierof
weddingcupcakes.Readersseemtohavefoundthisveryhelpfulandithasprovidedthemwithinspirationfortheirownweddingcakes,whethermadebyusorbythemselves.Hereweshowsomemoreideasforpossiblewaysofdisplayingthem
andforusingdifferentcoloursandflavours.It’scustomary,thoughnotessential,tohaveasmallcakeonthetop
levelofthetierforcutting,anditcanfinishthewholedisplayverywell.Firstdecideonyourflavourofsponge–usuallychocolateorvanilla–andthesize,whichwillprobablybe18cmor20cmindiametertofitthetopplateofthetier.Fortheicing,wetendtousecreamoranotherpale,pastelshadeofvanillabuttercream–thisseemstogowellwithmost
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colour/flavourschemesonthetiersbelowbutyoucould,ofcourse,useanyflavour.Icingthetopcakewilltakealittlemoretimeandcarethanmanycakes
asitreallyhastobeperfect,sofollowourstep-by-stepguidetoachieveabeautifulfinish.
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Step-By-StepGuidetoIcingaLayerCakeAllOver
Onceyouhaveread‘HowtoIceaLayerCake’intheTipsandTechniqueschapter,youcangoastepfurtherwithourguidelinesbelowonhowtoicethetopcakeforaweddingtier.1.Followsteps1and2(seehere),butuseabitmoreicinginthe
middlelayerandthistimepushitouttotheedgessothatsomestartstofalldownthesidesofthecake.Theicingthatactuallycoversthetopofthisbottomlayerofcakeshouldnotbetoothick–athinlayerisbest.2.Withasmallericingspatulaorknife,workthebuttercreamright
downtothebaseofthiscake,turningthecakeasyougoinordertocoverthewholeofitsothereisnospongevisibleanywhere.Donotworryaboutneatnessatthispointorifafewcrumbscreepthroughtheicing.3.Carefullypositionthesecondcakeontop,pressingitdownfirmlyin
place.Makesurethatitiscentredandthatthereisnottoomuchbuttercreambetweenthelayers.Take3–4largespoonfulsofbuttercreamandstarticingthetop,againpushingtheicingwithyourspatulaouttowardsandovertheedges.Spreadthebuttercreamrightdowntomeetthelowerlayeroficingonthesidessothateventuallyallthecakeiscovered.Itdoesn’tmatteraboutthefinishatthisstage.4.Atthispointyoumayrealisethattherearetoomanycrumbsvisible
throughtheicing.Ifso,simplysmoothandscrapetheicingsoyouareleftwiththeminimalamountofcoverageandputthecakeintothefridgeforabout15minutes.Oncetheicinghasset,itwillholdallexistingandfuturecrumbsatbayandleavethesurfacesmoothforyoutocontinuewiththeicing.Thethinnerthelayeroficingonthecakewhenyouputitintothefridge,thefasteritwillsetandthemoreeffectiveitwillbewhenyoustarticingagain.5.Onceyouhaveremovedthecakefromthefridge,starticingagain
immediately.Takeabout4largespoonfulsofbuttercreamandputitontothecentreofthetoplayerofcake.Spreaditoutwards,keepingitasevenlydistributedaspossible,andworktothesidesandbeyond.Asitstartstofalloverthesidespushitdownandaround,butdon’tmakeittoo
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thickoritwillbecometooheavyforthespongetowithstand.6.Decidewhatkindoffinishyouwouldlikeonthesidesofthecake–
smoothortextured.Ifyouwantatexturedfinish,trymakingsomeswirlsthroughtheicing.Forasmootherfinish,gentlyscrapeallthesides,removingtheexcess(butnottoomuch!)buttercream.7.Oncethesidesarefinished,scrapesomeoftheicingfromaround
thetopedgesofthecakebacktowardsthecentreofthecakeandcreatesomebigswirlsinthemiddle–youmayneedtoaddalittlemoreicingtoachievethis.Experimentwithwhatyouthinklooksbest.8.Asafinalstep,cleanthecakeboardverycarefullywithsomepaper
towel,removinganyicingthatisontheboardandtidyingthebottomedgewherethecakemeetstheboard.
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Youarenowreadytodecoratethecake.Itisprobablybesttocoordinatethedecorationsforthetopcakewiththoseyouareusingonthecupcakesonthetiersbelow,tokeepaconsistentoveralllook.Freshflowersonthetopcake(andthetier)arealwaysabonus.Moreoftenthannotweuseroses,butmanyothertypesofflowerswouldworkwelltoo–askthefloristtomakeupasmallposytoplaceinthecentreorjustkeepafewstemsbackandbreakthestalksquitecloseuptotheflowerheadbeforearrangingprettilyinthecentreofthecake.Keepanyfreshflowersinwateruntilascloseaspossibletothetimewhenthecakewillbeonshow–thisensurestheflowerswillnotwiltbeforeitiscut.Fordisplayingyourweddingcupcakes,thereisnowawideselectionof
tieredcakestandsavailable.IntheStockistssection(seehere)wehavelistedacoupleofwebsitesthatwehavefoundparticularlyusefulandthereisalsousuallyabigchoiceavailabletobuythrougheBay.Wethinkthecupcakeslookbestiftheyarequitetightlypackedonthe
tier,soit’sagoodideatoworkouthowmanycakesyouwillhavebeforedecidingonthesizeoftier.Ifyouarehavingatopcake,makesureit’satierwithacompletelyflattopplate,withnoneofthedividersorthespineofthetiercomingthrough,otherwisethecakewillnotsitflat.Intermsofsize,youwouldusuallyneedeithera10cm,13cmor20cmtopcaketoenableyoutohaveatleast2otherlayersunderneath.WemostlyusePerspextiers,whicharecompletelyclearandtherefore
donotdetractfromtheoveralllookofthecake.Theycanusuallybeadjustedtocorrespondtothenumbersofcakes,byeithertakingawayoraddinglevels.However,theyarealittlefragile,soextremecareshouldbetakennottodropthemastheytendtosnap.Forthisreasonit’salsoadvisabletosetupyourweddingcakeonatableinthespotwhereitwillbedisplayedandthereforenothavetobemoved,toavoidanyaccidents!Therearemanyothertypesoftierssoit’sdowntoindividualtasteand
whatworksbestintheroomwheretheweddingwillbeheld.Forasmaller,budgetweddingtherearenowsomeattractivecardboardstandsonthemarket,availableinarangeofdifferentcoloursandpatternsandtheselooksensationalwhentheyaresetup.Westockalovelyrangeofthese,whichcomeallthewayfromAustraliawheretheyaremadebya
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womanwhohassetupherownsmallbusiness–herhusbandisapilotforQantasandfliestheA380planesovertoLondonfromSydney,oftenbringingwithhimaboxofbrightlycolouredtiersforusinhishandluggage!Themostimportantthingtorememberwithaweddingcake,orindeed
anycelebrationcake,istotakepleasurefrommaking,displayingandeatingitandnottoworryundulyaboutanyaspectofit,especiallyonwhatcanotherwisebeaverystressfuloccasiontoorganise.
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Inthesevenyearswehavebeenbaking,wehavefoundafewtechniquesandtipsthatalwayshelpusensurethebest-tastingand-lookingcupcakes,cakes,biscuitsandsoon.Wearereallyhappytosharethemwithyou,althoughdorememberthateveryonewilldothingsslightlydifferently,beworkingindifferentkitchensandhaveaccesstodifferentequipmentandingredients.Neverbeafraidtogiveotherthingsago,buthereiswhatisreallyimportanttous.
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Wehavealwaysstressedtheimportanceofgood-quality,seasonalingredientsinourbakingasitreallydoesmakesuchadifferencetothetasteandthelookofthefinishedproduct.Inourbakerieswetrytoonlyusefruitwhenit’sinseasonintheUKor,
atmost,simplybroughtinfromEurope.Onthegroundsoftaste,costandenvironmentalconcerns,wetrynottousefruitthathashadtotravelfromacrosstheworld.Alsowefeelit’sgoodtovaryourcakesthroughouttheyearandgiveourcustomerssomethingtolookforwardtoatdifferenttimesoftheyear.Alongwithseasonalfruits,wealsotakegreatcaretosourcethebest
ingredientswecanfindandafford.Westillbuyalotofoureverydayingredientsfromsupermarketsastheyoftenstockthemostvariedchoiceandrangesofsugar,flour,jams,andsoon.Usingahigh-qualityjamwithahigh-fruitcontent,forexample,willenhancetheflavourofyourplumcupcake,jam-filledcroissantorVictoriasponge.Thereareafewspecialistingredientswhichyouwillneed,andwhich
areworthtrackingdown.Theseareavailableonline,viamailorder,andsotheyshouldberelativelyeasytogetholdof.Thereareoneortwoingredientsforwhichwefindthatonlyone
particularbrandworksforus–themostimportantoftheseisouricingsugar.WeonlyuseTateandLyle–noothericingsugarcomescloseinouropinion.Theirothersugarsarealsoofaveryhighquality.WeareoftenaskedtomakeRedVelvetcupcakes,whichhavebecome
extremelypopularintheUKinrecentyearsandaremadebysomeotherbakeries.Thereasonwedon’tmakethemissimplythattheycontainmorefoodcolouringthanwefeelhappyusing–eachbatchofcupcakescouldcontainanythingfromahalftoawholebottleofredfoodcolouring.However,wehavebeenexperimentingwithbeetroottoseewhetheritcangivethedesiredcolour,sohopefullythismightbesomethingnewforthefuture!Forourregularsizecupcakesweusestandardwhitemuffincasesina
muffintray,andforourminicupcakesweuseminimuffincasesinaminimuffintray.Therearevaryingsizesofcasesavailableindifferentshops
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andfromdifferentbrands,soifyousticktoamuffincase,ratherthanafairycakeorcupcakecase,youshouldfindthatitwillworkoutwell.Welovetosourceunusualanduniquedecorationsfromaroundthe
world.Wegetalotofpleasurefromdoingthis–itcertainlybeatsdoingthepaperwork–andeachseasonandspecialoccasionthroughouttheyearbringssquealsofdelightwhenwefindsomethingnew.However,itreallyisdowntoindividualpreferencewhenitcomestodecoratingyourowncakesandcupcakes.Nowadaysthereissomuchmorechoiceavailablethanevenacoupleofyearsagoandmanyofthemainstreamsupermarketssellfabuloussugardecorations.Notalldecorationshavetobeedibleandnotallcakesneeddecorating–justexperimentwithwhateveryouthinklooksbestandkeepaneyeoutforinterestingdecorationswhereveryouare.
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HowtoIceaLayerCakeIt’snotdifficulttoachieveavisuallystunninglayercakewhenworkingwithbuttercreamicing.Itcanseemdaunting,eventous,andwehaveicedcakeseverydayforthelastsevenyears,butwithpracticeandpatienceyouwillgetthehangofit.(Itmakesusthinkofthetechniquesthatbricklayersandplasterersuse–thoseguyscouldmakegreatcakeicers!)
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Icingacakeisverymuchafreehandthing,sothekeyistoexperimentandyouwillcomeupwithdifferentresults.Alwaysallowyourselfenoughtimetospendonicingthecake,asit’shorribletofeelthatyouhavetorushitandthere’satimelimitonfinishingit.Beforestarting,it’simportantthatyourchosenbuttercreamicingisofa
verycreamy,smoothconsistency–sobeatitverywell,ideallywithanelectrichandmixer,andmakesureitisatroomtemperatureandnottoocoldortoohot.Youcanre-beattheicingasyougoalong,afteryoufinisheachstep.1.Placeasilvercakeboardunderoneofthe2cakes.It’sagoodidea
touseacakeboardthatis2or3cmbiggerthanthesizeofthecake–soforexample,usea23cmboardfora20cmcake.First,levelthebottomlayerofcakebyusingaserratedknifetoevenoutthetop,soyouhaveacompletelyflatsurfacetoworkwith.Gentlypatthesurfacetobrushoffanycrumbs,whichwillhelpmakeiteasiertoworkwithwhenyoustarticing.2.Spreadacoupleoflargespoonfulsoficingoverthismiddlelayer,
usingaspatulaorflat-edgedknife.Don’tgorighttotheveryedgeofthecake,astheicingwillbepushedoutalittleanywaywhenyouplacetheotherlayerofcakeontop.Makesuretheicingisasevenlydistributedaspossible.Usingthismiddlelayertopractiseicingisreallyhelpfulasyoucandoitasmanytimesasyoulike,simplyscrapingitoffinbetweenuntilyoufeelconfidentaboutmovingontothetoplayer.Therearethreedifferentfinishesyoumaywanttoachieve:
TheswirlTheflatfinishThecakeicedallover
TheswirlTheswirlisatexturedfinish,muchlikethefinishononeofourcupcakes,andsoisperfectfordecoratingwithsugarsprinklesorflowers.1.Acaketurntableisveryhelpfultoachievethisfinishasyouwillneed
topushtheicinggentlytotheedgesofthecake,ideallywithalargeicingspatula,workingonaquarterofthesurfaceatatime.Todothis,youwillneedtokeepturningthecakearoundasyoumovefromoneareatothenext.Usingabout2–3tablespoonsoficing,concentrateongettingthe
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edgesprettyandleavethecentreuntillast.2.Takeonelastbigspoonfuloficing,putitintothemiddleofthecake
and,holdingthespatulaatacomfortableangle,pushtheicinglightlyintoaswirl.Thiswilltakealittlepractice,sosmoothitoverandstartagainifyouwanttoandyouarenotunderanypressuretofinishquickly.Alwaysrememberthatyoucanscrapetheicingoffatanystageand
startagain.Itismuchbettertospendmoretimeandbehappywiththeendresultratherthanrushthroughitandthenbedisappointed.
TheflatfinishAflatfinishisrequiredifyouintendtopipeamessageontothecake.1.Usethesameamountoficingasfortheswirlfinishandcoverthe
wholesurfaceofthecakewiththeicing.Theaimistosmooththeicingoutevenlyoverthesurfacetomakethefinishedicingveryflatsothatitcreatesthebestsurfacetopipethemessageon.Makesureyouuseenoughicing,aswithallthesmoothingyoudon’twanttoendupwithabarepatch!2.Finishbytidyinguptheedgesofthecaketogetaneatfinishwithno
icingoverhangingthesides.Gentlygoroundtheedgeswithyouricingspatulatomakesuretheicingjustreachesasfarastheedgeofthespongeandthecircleisevenandtidyallthewayround.
ThecakeicedalloverWehavedescribedthetechniqueforicingthecakealloverintheWeddingCakeschapter(seehere)asthismethodismostcommonlyusedforthetopcakeofaweddingtierorforachristeningorotherspecialoccasion.
DecoratingIfyouareplanningonusingsugarsprinklesfordecoration,timewillnotbeonyoursidewhenicing.Thevanillabuttercreamicingtendstosetalittle,makingithardforthesprinklestostick,soyouneedtogetthemontothecakeasquicklyaspossible.However,chocolatebuttercreamdoesnotset,andwerecommendyouusethiswhileyouarepractisingyourtechnique,sothatyoucantakeyourtimetogettheresultyouwant.Practicewillmakeperfectwithcakeicing,butmistakeshappenallthe
time,evenforusinthebakery–wehavebeenknowntore-icecakesat
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8pmonaSaturdaynightaftera12-or13-hourdaytomakesuretheyareperfectforanyordersfirstthingonaSundaymorningorforoneofourchildren’sbirthdaycakes.
HowtoMakeaPipingBagBuyingdisposablepipingbagsiseasyenough,butoftenwemakeourownwhenusingsmallamountsoficingthatneedlotsofcolours,andespeciallywhenusingwatericingtodecoratebiscuits.1.Cutoutasquarepieceofparchmentorbakingpaper,about30x
30cm.Foldinhalfonthediagonalandcutinto2pieces,tomake2triangles.Eachtrianglewillmakeonebag.2.Takethe2bottomcornersofonetriangleandcrossthemaround
andbehindeachotherandthendrawthemuptoalignwiththetopcorner.Thethingtorememberisthattheresultingtipusedforpipingwillactuallybewhatwasoriginallythecentrepointofthebaseofthetriangle.3.Asyoupullthecornersuptomeetthetopcorner,yourtriangle
shouldhaveformedneatlyintoaconeshape.Gentlypullthepaperuntilthenewlyformedtipisfullyclosed,asifnothingcouldpassthroughit.4.Withyourthumbsholdingtheconefirmlyinplace,maketinyfolds
fromthetop,outwardsanddownsothatyourpaperconefeelssecureandholdstogetheronitsown.5.Itisnowreadytobefilledwithicing–fillittoabouthalf-fullsothat
youleaveenoughpapertofoldinonitselftomakeitreadytouse.6.Finally,snipjusttheveryendofftocreateyouricingtip.
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MakingDecorationsfromSugarpasteThereareprofessionalclassesforthiskindofthingandwearecertainlynotclaimingtobesugarartexperts,butthoughtwewouldsharethebasicsofmakingyourownsugardecorations.We’veexperimentedourselvesoverthelastfewyears,makingamongstotherthingsShrekearsandDonkeyearsfortheEverymancinemasinLondon,wherewesupplycupcakestomatchtheirlatestfeaturefilms.Soifyoufeelinclinedtogiveitago,hereisabasicintroductiontoanotherwholeareaofcakedecorating.1.Youcanbuypacketsofready-madesugarpasteinspecialistfood
andpartyshops,someofwhichwe’velistedonourStockistspageatthebackofthebook.Youcanusuallyfinditinblocksofdifferentcoloursorjustwhite,intowhichyoucanworkacolouryourselfifyouneedaparticularshade.Thisrequiresalittletimeandalotofkneadingasyoudropverysmallamountsoffoodcolouringontotheblockandworkitthroughwithyourhands,addingmoreasyougo,toreachthedesiredcolour.2.Youmaythenneedtorolltheblockouttotherequiredthicknessof
yourdecorationorsimplymoulditdirectlyfromtheblockintoshapes.Thereisanamazingrangeoftoolsandstencilcuttersavailabletobuythatcanhelpwiththistask,oryoucancutoutashapeonsomebakingpaperthenlayitonthesugarpasteandcutaroundit.Justremembertowrapinclingfilmanysugarpasteyouarenotimmediatelyworkingwithasitwillquicklybecomehardandallthekneadingwillhavegonetowaste!3.Whenyourcreationsaredone,theyshouldsetquicklyandbecome
quitehard.Youcanthendecorateyourcakeorcupcakeswiththem.Analternativetocolouringthesugarpastewouldbetosimplymakethe
shapesinwhiteandthenpaintoverthemwithalittlefoodcolouringorsomeedibleglitter.Forthenovicebaker,thisisausefulwayofmakingsimpleshapeslikefootballsorothersportingdecorations,smallleaves,flowers,etc.,orotherveryspecialiseddecorationsthatmightnotbeeasytobuyready-made.
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STOCKISTS
PrimroseBakerywww.primrosebakery.org.uk69GloucesterAvenue,LondonNW18LDTel:0207483422242TavistockStreet,LondonWC2E7PBTel:02078363638Email:[email protected]
www.cakescookiesandcraftsshop.co.ukDecorations,equipment,weddingtiers
www.cakecraftworld.co.ukDecorations,equipment,cupcakecases
Divertimentiwww.divertimenti.co.ukSpecialistbakingequipment,tins,etc.
www.thedrinksshop.comVioletsyrup
JaneAsherpartyshopwww.janeasher.comDecorations,bakingtins,cases
JohnLewiswww.johnlewis.comBakingequipment,decorations
LaFromageriewww.lafromagerie.co.ukVioletsyrupandvioletsugarpetals
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Lakelandwww.lakeland.co.ukBakingequipment,decorations
MarksandSpencerwww.marksandspencer.comIngredients,decorations,equipment
Partridgeswww.partridges.co.ukSpecialistUSingredients
Rococowww.rococochocolates.comSugaredrosepetals,violetpetals,chocolatesandsugaredalmondsfordecorationsSelfridgeswww.selfridges.comSpecialistingredients
SquiresKitchenwww.squires-shop.comSquiresHouse,3WaverleyLane,Farnham,SurreyGU98BBDecorations,foodcolours
Waitrosewww.waitrose.comIngredients,decorations
ThemixerusedinthephotographyforthisbookwassuppliedbyKitchenAid(www.kitchenaid.co.uk).
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ACKNOWLEDGEMENTS
PrimroseBakerycouldnotrunwithoutthededication,hardworkandpassionofallitspastandcurrentstaff.It’simpossibletonameeveryonebuttheyhaveall,intheirownway,provedinvaluableandweowethemhugethanks.Toourfamilieswealsoowethanks–particularlyfortheirnever-ending
patienceandunderstandingoverourmany,manyhoursspentawayfromhome–Michael,DaisyandMillieHeathandKevin,ThomasandNedThomas.Andtoourparentsandsiblings–CarolineMooreheadandJeremySwift,DanielSwift,CamillaSwift,RogerandMarleneGlover,MartinandKerrinGlover–whohaveall,intheirownways,beenextremelysupportiveasourbusinesshasgrown.Therearealsomanypeoplewhohavehelpedusenormouslywithour
businessandbooksoverthelastsevenyearsandtowhomweareverygrateful.NickSelbyandIanJamesofMelroseandMorgan,AndrewDavis,JoshTalmud,TinaGaudoin,RagiDholakia,MeganLichter,FrancesMoney,MelanieSolomou,JessLeefe,SilvanaArzu,FayeMacGregor,JuliaMurphy-Byske,DebbieSchogger,SimonScarboroughofFlemingsHotel,TimGowandGrahamPennhaveallintheirdifferentwayscontributedgreatlytothesuccessofPrimroseBakery.OurfantasticagentCharlotteRobertson,oureditorRowanYappof
SquarePeg,JillNorman,ClareAlexander,KyleCathie,PeterandPamWhitehaveallbeenespeciallyhelpfulwiththewholeprocessofproducingeitherourfirstorsecondbook,bothofwhichweareveryproudof,andwearegratefultothemallfortheiradviceandguidance.ForthisbookinparticularwemustthankFriederikeHuberforherwonderfuldesignsandideas,ValerieBerryforhertirelessandamazingcookingandhelpthroughthewholebookphotographyprocessandtoourphotographer,YukiSugiura,forhertrulybeautifulphotographsforbothourbookswhichhavereallymanagedtocapturethespiritofPrimroseBakery.Martha’shusband,MichaelHeath,whowehave
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alreadythankedonapersonallevel,hasofcoursealsohelpedusfromthebeginningofPrimroseBakeryonaprofessionallevelwithhisuniqueandinspiredillustrationsforbothourbusinessandourbooks.Afinalwordofthanksmustgotoourcustomers–wehavebeen
privilegedtomakecakesformanydifferentpeopleandoccasionssincewestarted,andalsotomeetahugevarietyofpeoplewhocometoourshops,andwethankthemallfortheircontinuedcustom,supportandfeedback.
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Thisebookiscopyrightmaterialandmustnotbecopied,reproduced,transferred,distributed,leased,licensedorpubliclyperformedorusedinanywayexceptasspecificallypermittedinwritingbythepublishers,asallowedunderthetermsandconditionsunderwhichitwaspurchasedorasstrictlypermittedbyapplicablecopyrightlaw.Anyunauthoriseddistributionoruseofthistextmaybeadirectinfringementoftheauthor’sandpublisher’srightsandthoseresponsiblemaybeliableinlawaccordingly.
EpubISBN:9781448114863
Version1.0
www.randomhouse.co.uk
PublishedbySquarePeg2011
24681097531
Copyright©MarthaSwiftandLisaThomas2011Photography©YukiSugiura2011
TheAuthorshasassertedtheirrightundertheCopyright,DesignsandPatentsAct1988tobeidentifiedastheauthorsofthisworkThisbookissoldsubjecttotheconditionthatitshallnot,bywayoftradeorotherwise,belent,resold,hiredout,orotherwisecirculatedwithoutthepublisher’spriorconsentinanyformofbindingorcoverotherthanthatinwhichitispublishedandwithoutasimilarcondition,includingthiscondition,beingimposedonthesubsequentpurchaser.
FirstpublishedinGreatBritainin2011bySquarePegRandomHouse20VauxhallBridgeRoadLondonSW1V2SA
www.rbooks.co.uk
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AddressesforcompanieswithinTheRandomHouseGroupLimitedcanbefoundat:www.randomhouse.co.uk/offices.htm
TheRandomHouseGroupLimitedReg.No.954009
ACIPcataloguerecordforthisbookisavailablefromtheBritishLibraryISBN9780224086882
Photography:YukiSugiuraIllustrations:MichaelHeathDesign:FriederikeHuberStyling:MarthaSwift&LisaThomasFoodstyling:ValerieBerry