INTRODUCTIONLISTOFRECIPES

CUPCAKESBREAKFASTLAYERCAKESLOAVESANDSLICESBISCUITSWEDDINGCAKESTECHNIQUESANDTIPS

STOCKISTSACKNOWLEDGEMENTS

ABOUTTHEAUTHORS

MarthaandLisabothliveinPrimroseHill,NorthLondon.MarthahastwodaughtersandLisahastwosons.Theymetwhentheirchildrenwenttonurseryschooltogetherfourteenyearsago.LisaisoriginallyfromNewZealandbutsettledinLondontwenty-oneyearsago.TheysetupPrimroseBakerysevenyearsagoinLisa’shomekitchen.Lisapreviouslyworkedasacostumedesignerforfilms,andMarthaworkedinpublishing.

www.primrosebakery.org.uk

Forsweettreatsonthego,downloadThePrimroseBakeryAppfromiTunes

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.

Forourmothers,CarolineandMarlene

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

cupcakes.Wemakeourowncroissantsbyhandandhaveahugerangeoflayercakes,biscuits,cakeslices,andsoon.Wewantedtobuildabusinessthatwouldbeknownforthehighqualityofthebakedgoodsitproducedanditsexcellentcustomerservice,tocreateaplacewhereeverybodyfeltwelcomeandthatwouldappealtoall.Todothis,wewantedtotakeinspirationfromthebestwehadseenandtastedintheUS,Australia,ItalyandFranceandcreateourowncakeshop.Bothourshopsarepaintedincoloursofyellow,mintgreenandpink,totieinwiththecoloursofmanyofourcakesandalsotoprovideawarm,welcomingenvironmentinwhichtoenjoyeatingthemwhileescapingtheoftengreyEnglishlight.

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

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

LISTOFRECIPESAfghanBiscuitsAppleandBlueberryLoafAppleCakeAuntMary’sBourbonBiscuits

BananaCakeBanoffeePieCupcakesBrandyButtercreamIcingBrownies

CaramelButtercreamIcingCaramelSliceCarrotCakeCherryChocolateCupcakesChocolateandBananaLoafChocolateandMarshmallowCupcakesChocolateButtercreamIcingChristmasPuddingCupcakesCinnamonBunsCoconutandRaspberrySliceCoconutButtercreamIcingCoconutCakeCookiesandCreamCupcakesCornMuffinsCranberryandOrangeCupcakesCreamCheeseIcing

CroissantsandPainsauChocolat

DarkChocolateTart

FlourlessChocolateCakeFreshLimeMeringueCupcakesFriands

GiantCupcakeGingerCreamChristmasCakeGingerLoafGingerSnapBiscuitsGingerbreadMenandCamelsGranolaandWhiteChocolateCookiesGranolaGreenTeaButtercreamIcingGreenTeaCupcakes

IcedBiscuits

LamingtonsLemonDrizzleLoafCakeLemonMeringueMiniCupcakes

MapleandPecanCupcakesMapleSyrupButtercreamIcingMarbleLoafCakeMarlene’sChristmasCakewithBrandyButtercreamIcingMarsBarCakeMarshmallowIcingMeltingMomentsMeringueIcingMilkChocolateandNutellaIcing

MilkChocolateIcingMiloCrunch

NeenishTartsNutellaCupcakes

OrangeCake

PeanutButterCookiesPearandGingerCakePlumCakePlumCupcakesPoachedSpicedFruitPrimroseBakeryIceboxCake

RaspberryCoconutIceCupcakesRhubarbButtercreamIcingRhubarbCupcakesRoseBiscuitsRoseWaterIcing

SausageDogBiscuitsShortbreadSourCreamChocolateIcingStrawberryCake

TripleChocolateCupcakesTripleLayerCaramelCake

VanillaButtercreamIcingVictoriaSpongeVioletButtercreamIcingVioletCupcakes

WhiteChocolateIcing

VioletCupcakes

VioletButtercreamIcing

CookiesandCreamCupcakes

MarshmallowIcing

ChocolateandMarshmallowCupcakes

FreshLimeMeringueCupcakes

MeringueIcing

LemonMeringueMiniCupcakes

RaspberryCoconutIceCupcakes

CoconutButtercreamIcing

TripleChocolateCupcakes

MilkChocolateIcing

CranberryandOrangeCupcakes

WhiteChocolateIcing

ChristmasPuddingCupcakes

BrandyButtercreamIcing

PlumCupcakes

VanillaButtercreamIcing

RhubarbCupcakes

RhubarbButtercreamIcing

NutellaCupcakes

MilkChocolateandNutellaIcing

GreenTeaCupcakes

GreenTeaButtercreamIcing

MapleandPecanCupcakes

MapleSyrupButtercreamIcing

CherryChocolateCupcakes

BanoffeePieCupcakes

Hereyouwillfindaselectionofthenewcupcakeswehavedevelopedoverthelastyearorsoandwhichwenowsellregularly.Wealwaysenjoytryingoutnewpossibilities,someofwhichworkandsomeofwhichdon’t!Afewoftherecipesusespongesthatmaybefamiliartoyoubutwehavecombinedthemwithinterestingnewicingflavours(andviceversa).Youcanalsoplayaroundyourself,matchingyourfavouriteicingsandspongestocreatenewflavours.

Weliketovarytheflavoursofcupcakesatdifferenttimesofyear,dependingonwhatfruitisinseason.Usingfreshseasonalfruitalwaysensuresthebestpossibletaste.

Itwouldbeimpossibletoexhaustthedifferentkindsofcupcakesyoucouldmakeandeachhasavisualandtasteappealofitsown.Thisiswhyit’shighlyunlikelythatcupcakeswilleverdecreaseinpopularity,astheyfitinanywhere.

Unlessotherwisestated,allthesecupcakescanbekeptinairtightcontainersandstoredatroomtemperaturefor2–3days.

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.

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).

VIOLETBUTTERCREAMICING

115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted1–2tbspvioletsyrup,ortotaste

Makesenoughtoice12regularcupcakes

Inabowlbeattogetherthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth,usinganelectrichandmixer.Thiswillusuallytakeafewminutes.Graduallybeatintheremainderoftheicingsugartoproducea

buttercreamwithacreamyandsmoothconsistency.Addalittleofthevioletsyrupandbeatwell.Continuetoaddmoresyrupuntilthedesiredtasteandcolourarereached–thesyrupwillalsoturntheicingabeautifullilacshadesoyouwillnotneedtoaddanyfoodcolouring.Storeinanairtightcontaineratroomtemperatureforupto3days.

Beatwellagainbeforereusing.

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.

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.

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.

CHOCOLATEANDMARSHMALLOWCUPCAKESThisisasimplevariationontheCookiesandCreamCupcakes(seehere).Youwillneedsomepinkfoodcolouring,apacketofmarshmallowsandsomeedibleglitter.

1batchChocolateCupcakes(seerecipeforCookiesandCreamCupcakeshere)

FORTHETOPPING1batchMarshmallowIcing(seerecipehere)Pinkfoodcolouring1packetmarshmallowsEdibleglitter,todecorate

Makes16regularcupcakes

Makeupthechocolatecupcakesandthemarshmallowicing.Onceyouhavemadetheicing,addafewdropsofpinkcolouringtoitandbeatagain.Keepaddingthecolouringuntilyoureachyourdesiredshadeofpink.Spreadeachcupcakewiththemarshmallowicingandthenplaceamarshmallowontopofeachcakeandsprinklewithedibleglitter.Thesecupcakesarebesteatenonthesamedaytheyaremade.

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

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.

MERINGUEICING

4largeeggwhites225ggoldencastersugar

Makesenoughtoice12regularcupcakesand36minicupcakesInacleanbowlbeattheeggwhiteswithanelectrichandmixeruntilstiffpeaksform.Add1tablespoonofthecastersugarandbeatwelluntilincorporated.Addtheremainingsugarandbeatwellagainuntilthemixturetakesonaglossysheen.Usestraightaway.

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.

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

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.

COCONUTBUTTERCREAMICING

115gunsaltedbutter,atroomtemperature60mlcoconutmilk1tspgood-qualityvanillaextract500gicingsugar,sifted75gdesiccatedcoconutAfewdropspinkfoodcolouring

Makesenoughtoice12regularcupcakes

Inabowlbeatthebutter,milk,vanillaextractandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Beatinthedesiccatedcoconut.IfusingtoicetheRaspberryCoconutIceCupcakes,dividethemixture

between2bowls.Addafewdropsofpinkcolouringtooneofthebowlsandbeatwell.Leavetheicinginthesecondbowluncoloured.Thebuttercreamcanbestoredinanairtightcontainerforupto3days

atroomtemperature.Beforereusingbeatwell.

TRIPLECHOCOLATECUPCAKESSeriouschocolatelovers–andprobablymostchildren–willadoretheserichcupcakes,andtheywon’tfailtosatisfyonthoseoccasionswhenonlysomethingchocolateywilldo.

1batchchocolatecupcakes(seerecipeforCookiesandCreamCupcakeshere)1batchMilkChocolateIcing(seerecipehere)1standard-size(100g)barwhitechocolate,grated,or1packetwhitechocolatebuttons,todecorate

Makes16regularcupcakes

Makethecupcakesand,oncetheyhavecooled,iceeachonewithagoodspoonfuloftheMilkChocolateIcingandthendecoratewithasprinklingofgratedwhitechocolateorseveralwhitechocolatebuttons.

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.

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.

Siftallthedryingredientstogetherinabowlandthenaddtotheliquidmixtureandbeatwell.Finally,foldinthecranberries.Dividethemixtureevenlybetweenthemuffincasesandbakeinthe

centreoftheovenforabout20-25minutesfortheregularsizeand17minutesfortheminiones,untilrisenandgolden.Totestifthecupcakesarecooked,insertaskewerintothecentreofoneofthecakes–itshouldcomeoutclean.Allowthecupcakestocoolintheirtin(ortins)for10minutesorso

beforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,iceeachonewiththeWhiteChocolateIcinganddecoratewithafewcranberries.

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.

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

theBrandyButtercreamIcinganddecoratewithsprigsofhollyandfreshberriesifdesired.

BRANDYBUTTERCREAMICING

115gunsaltedbutter,atroomtemperature30mlsemi-skimmedmilk1tspgood-qualityvanillaextract30mlbrandy500gicingsugar,sifted

Makesenoughtoice12regularcupcakes,oryoucandoublethequantitiestoicea20cmChristmascake

Usinganelectrichandmixer,beatthebutter,milk,vanillaextract,brandyandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Tastethebuttercreamtocheckifthereisenoughbrandy,andadda

littlemoreifneeded,althoughbearinmindhowstrongitcouldendupbeing!Thebuttercreamcanbestoredinanairtightcontaineratroom

temperatureforupto3days.Beatwellagainbeforereusing.

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.

Addone-thirdoftheflourtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilkandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Gentlyfoldintheplumjamuntilmostofitiscombined.It’sOKtohave

somejamstreaksrunningthroughthemixture.Carefullyspoonthebatterevenlyintothemuffincases,toabouttwo-

thirdsfull.Bakeinthecentreoftheovenforabout25minutes,untilslightlyraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesbefore

turningoutontoawirerack.Oncethecupcakesarecompletelycool,iceeachonewithVanilla

Buttercream.Justbeforeserving,finelyslicetheplumsanddecorateeachcupcakewithafewslices,arrangingtheminafan-likepattern.

VANILLABUTTERCREAMICING

115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,sifted

Makesenoughtoice12regularcupcakes

Usinganelectrichandmixer,beatthebutter,milk,vanillaextractandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days

atroomtemperature.Beatwellagainbeforereusing.

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

muffincases.Creamthebutterandsugarinabowlwithanelectrichandmixeruntil

lightandfluffy.Beatintheeggs,oneatatime,mixingbrieflyaftereach.Siftthefloursintoabowl,addthegingerandstirtogether.Addhalfof

thismixturetothecreamedbutterandsugarandbeatwell.Add40mlofthemilkandbeatagain.Beatintheremainingflourandthenthelast40mlofmilk.Finally,foldinthestewedrhubarbwithaspoonandcombinewell.Dividethemixtureevenlybetweenthemuffincases,fillingthemto

abouttwo-thirdsfull.Bakeinthecentreoftheovenfor25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinsfor10minutesandthenturnoutontoawireracktocoolcompletely.Iceeachcupcakewithagoodspoonfuloftherhubarbbuttercream.

RHUBARBBUTTERCREAMICING

110gunsaltedbutter,atroomtemperature500gicingsugar,sifted50mlrhubarbjuice(fromrecipeopposite)

Makesenoughtoice12regularcupcakes

Inabowlbeatthebutterandhalftheicingsugarwithanelectrichandmixeruntilsmooth.Addtherhubarbjuiceandbeatwell.Slowlyaddtheremainingicingsugaruntilyouhaveacreamybuttercreamicingthathasalovelypalepinkhinttoitfromtherhubarbjuice.Keepanyunusedicinginanairtightcontaineratroomtemperaturefor3–4days.

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.

Dividethebatterevenlybetweenthemuffincases,toabouttwo-thirdsfull.SpoonateaspoonfulofthewarmedNutellaontopofeachandgentlyswirlitthroughthebatterwithaskewerorsmallspoon.Bakeinthecentreoftheovenfor20–25minutes,oruntilraisedand

goldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecupcakestocoolintheirtinfor10minutesbeforeturningthemoutontoawirerack.Whenthecupcakesarecompletelycool,spreadeachonewithagood

spoonfuloftheMilkChocolateandNutellaIcinganddecorateasyouwish–perhapsevenwithaFerreroRocherchocolate!

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.

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.

Addone-thirdoftheflourmixtothecreamedbutterandsugarandbeatwell.Pourinone-thirdofthemilk/teamixtureandbeatagain.Repeatthesestepsuntilalltheflourandmilkhasbeenadded.Carefullyspoonthemixtureevenlyintothemuffincases,toabouttwo-

thirdsfull.Bakeintheovenforabout25minutes,untilraisedandgoldenbrown.Thecakeswillhaveagreenishtingetothem.Leavethecupcakesintheirtinfor10minutesorsobeforeturningout

ontoawirerack.Whencompletelycool,icewiththeGreenTeaButtercreamIcingandsprinklewithalittlegreenteapowder.

GREENTEABUTTERCREAMICING

115gunsaltedbutter,atroomtemperature60mlsemi-skimmedmilk1tspgood-qualityvanillaextract500gicingsugar,siftedApprox.1tspgreentea(Matcha)powder

Makesenoughtoice12regularcupcakes

Beatthebutter,milk,vanillaextractandhalftheicingsugaruntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugarandthegreenteapowdertoproduceabuttercreamwithacreamyandsmoothconsistency.Thegreenteapowdershouldbesufficienttoachievethedesiredgreen

shadeoficingsoyouwon’tneedtoaddanyfoodcolouring.Thebuttercreamcanbestoredinanairtightcontainerforupto3days

atroomtemperature.Beatwellagainbeforereusing.

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

oneofthecakescomesoutclean.Leavethecupcakestocoolslightlyintheirtinfor10minutesandthencarefullyturnoutontoawireracktocoolcompletely.Meanwhile,makethecaramelisedpecans.Gentlyheatthecaster

sugarinaheavy-basedsaucepanuntilthesugarhasmeltedandisapalegoldencolour.Spreadthenutsontoasheetofbakingpaper,thenpourthemeltedsugaroverthenuts,coveringthemcompletely.Leavetosit.Oncethecaramelhascooledandhardenend,breakinto20pieces,ensuringthereisapecanhalfineach.IcethecupcakeswiththeMapleSyrupButtercream,thentopeach

cakewithacaramelisedpecan.

MAPLESYRUPBUTTERCREAMICING

150gunsaltedbutter,atroomtemperature135mlmaplesyrup435gicingsugar,sifted

Makesenoughtoice10regularcupcakes

Usinganelectrichandmixer,beatthebutter,maplesyrupandhalftheicingsugarinabowluntilsmooth.Thiswillusuallytakeafewminutes.Graduallyaddtheremainderoftheicingsugartoproduceabuttercreamwithacreamyandsmoothconsistency.Thebuttercreamcanbestoredinanairtightcontainerforupto3days

atroomtemperature.Beatwellagainbeforereusing.

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

eitherinaheatproofbowloverapanofsimmeringwater,stirringcontinually,orinamicrosafebowlinthemicrowave(heatonamediumheatfor1minute,stirandthenheatforafurtherminute,takingcarenottoburnthechocolate).Whenitismeltedandrunny,pourintoabowlandallowtocoolslightly.Thendipeachcherryintothechocolateandcoatwell.Placethemonasheetofbakingpaperandleavetoset.Wheneverythingisreadyandthecakesarecool,iceeachcupcake

withvanillabuttercreamanddecoratewithachocolatecherry.

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

outontoawirerack.Whenthecupcakesarecompletelycool,icethemwiththecaramel

buttercreamanddecorateeachcakewithacoupleofbananachips.

CroissantsandPainsauChocolat

CinnamonBuns

CornMuffins

Granola

PoachedSpicedFruit

Breakfastisalwaysabusytimeforus,especiallyinourPrimroseHillshopwhereweareluckytohavelotsofregularcustomerswholiveintheneighbourhood.Ourcroissantsaremuchindemandandcustomershavebeenknowntoringuptoreservethem.Theyareallmadebyhandonadailybasisand,althoughcroissantshaveareputationassomethingthatcanonlybemadebyahighlyexperiencedpastrychef,infacttheyareachievablebyall.AftersamplingthemonarecenttriptoItaly,wenowalsomakewholemealandapricotjam-filledones,whichareprovingpopular.

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.

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.

Whenyouarereadytocookthem,preheattheovento200°C/gasmark6.Taketheclingfilmoffthecroissantsandpainsauchocolatandleavethemtositatroomtemperatureforatleast1hour,duringwhichtimetheywillalmostdoubleinsize.Beattheeggsinasmallcupordishandbrusheachcroissantandpain

auchocolatwithsomeofthebeatenegg.Bakeintheovenforabout30minutesuntilgoldenbrownandbeginningtocrispup.Thesearedeliciousservedimmediatelyfromtheovenwhilestillwarm.Theyarebesteatenonthedaytheyarebaked,butcanbewrappedinclingfilm

andrefrigeratedovernightreadyforreheatingthenextday.

JamfilledCroissantAdd1–1½tablespoonapricotorpeachjamtothecentreofthedoughbeforerollingintoshape.

WholemealCroissantReplace250gofthestrongwhitebreadflourwithstrongwholemealbreadflour.Followthesamemethod.

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

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.

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

andthenserveeithercoldorlightlytoasted.Storeanyuneatenmuffinsinanairtightcontainerforacoupleofdays.

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

airtightcontainertomaintainitsfreshnessandcrispness.Storedcorrectly,itshouldkeepwellforafewweeks.

POACHEDSPICEDFRUITThisisourwinteralternativetofruitsalad–it’sfantasticservedonitsownorwithsomehotporridgeorgranola.OurScottishchef,Ryan,startedmakingitforusrecentlywhenthewinterweatherbecametoocoldtothinkaboutfreshfruitsaladandtheseasonalfruitwasalittlesparseanduninteresting.Onceallthefruithasbeenstewed,thebeautifulpinkyorangecolourwillbrightenyourdaybeforeyouevenstarteatingthisdish.

FORTHESYRUP1litrewater500ggoldencastersugar1cinnamonstick2staranise6wholecloves1tspgood-qualityvanillaextractor1vanillapodPinchofgroundnutmeg1piecestemginger,fromajar

FORTHEFRUIT6ripepears6apples6plums150gfreshcranberries6oranges

Makesapprox.8servings

Putallthesyrupingredientsintoalargesaucepanandbringtotheboilonthehob.Assoonasthesyrupboils,turnofftheheatandleaveittoinfusewhileyoupreparethefruit.Peelandcorethepearsandapplesandcutintosmallsquares.Wash

theplumsandcutintoquarters,removingthestones.Washthe

cranberries.Peeltheorangesandcutintosegments(youcanaddanyexcessjuicetothesyrup).Oncethefruitisready,bringthesyrupbacktotheboil.Addthediced

pearsandsimmergentlyuntiljustcookedbutstillalittlefirm–itisveryimportantnottoovercookthemortheywillbegintobreakupandbecomemushy.Removethepearsfromthesyrupwithaslottedspoonandallowtocoolonaplate.Repeatthisprocessfortheapplesandplums.Oncethesearedone,

addthecranberriestothesyrupandsimmergentlyuntilcooked–thesewillrequireabitmorecookingthantheotherfruit,otherwisetheywillbealittlesour.Oncetheyarecooked,removethepanfromtheheatandaddtheoranges.Alloweverythingtocoolandthenreturnthepears,applesandplumstothesyrup.Pourintoabowlandserveimmediately(ifyouusedavanillapod,you

canspoonthefruitarounditorremoveitjustbeforeserving)orstoreinacoveredjugorbowlinthefridgeuntilneeded.Thisisdeliciousservedhotorcoldanditwillkeepwellforuptoaweekinthefridge.

VictoriaSponge

StrawberryCake

CarrotCake

CreamCheeseIcing

CoconutCake

TripleLayerCaramelCake

CaramelButtercreamIcing

FlourlessChocolateCake

OrangeCake

AppleCake

BananaCake

SourCreamChocolateIcing

PearandGingerCake

PlumCake

GingerCreamChristmasCake

Marlene’sChristmasCakewithBrandyButtercreamIcing

PrimroseBakeryIceboxCake

GiantCupcake

SometimespeoplethinkthatPrimroseBakeryisallaboutcupcakes–infact,ourlayercakesareequallypopularandwebakeandsellmanybirthday,wedding,christening(andevendivorce)cakes.Whethertheyarepersonalisedforaspecialoccasionorsimplyleftplainforafternoontea,thesecakesarealwayswellreceivedbyourcustomers.

Forthecakesinthischapterwehavegivenquantitiesformakinga20cm(orinsomecases23cm)roundcake,whichwillgiveyouapproximately10to12slices.Shouldyouwishtomakealarger,circularorevensquarecake,youcandothiseasilybyincreasingthequantities.Asageneralrule,caketinsshouldbefilledtoabouttwo-thirdsfullwiththemixture,toallowroomforthecakestorise,andthemixtureshouldbeevenedoutinthetinbeforebaking.

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

awayasthebatterwillquicklyovermixresultinginaheaviertexturedcake.Dividethebatterevenlybetweenthe2tinsandsmooththetopswitha

spatula.Bakeinthecentreoftheovenforabout25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Leavethecakestocoolslightlyintheirtinsforabout10minutesbeforeturningoutontowireracks.Oncethecakesarecool,removethebakingpapercirclesfromtheir

basesandlay1cakeonaplateorcakestand.Spreadwithathinlayerofraspberryorstrawberryjam.Then,holdingtheothercakeinyourhand,spreaditsundersidewith2or3goodspoonfulsofthevanillabuttercreamicingorfreshlywhippedcream.Sandwichthe2layerstogetherandsprinklethetopwithicingsugar.Youcouldalsoaddalayeroffinelyslicedstrawberriesorraspberriesinthemiddleifyouwanted.Anyleftovercakewillkeepwellforacoupleofdaysinanairtighttinat

roomtemperature.Ifyouhaveusedfreshcreamandfruit,storeinthefridgeovernight.

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.

Leavethecakestocoolslightlyintheirtinsfor10minutesandthenturnoutontowireracks.Whenthecakesarecompletelycool,removethebakingpapercircles

fromtheirbases.Place1cakeonaplateandspreadwithathinlayerofstrawberryjam.Thenplaceathinlayerofslicedstrawberriesontopofthejam.Holdthesecondcakeandicetheundersideofitwitha1cm-thicklayerofvanillabuttercream.Carefullyplaceontopofthefirstcake,icedsidedown.Oncethecakesaresandwichedtogether,icethetopwiththeremainingbuttercreamandtopwiththefreshstrawberries.Thiscakeisbestservedimmediately,asthefreshstrawberriesdo

haveatendencytosoftenandbleedtheirjuiceintotheicingquitequickly.

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,

beatingwellaftereachaddition.Pourthismixtureintothebowlcontainingthecarrotsandraisinsandmixwithawoodenspoonorspatulauntilwellincorporated.Filleachcaketintoabouttwo-thirdsfullandthendivideanyremaining

mixturebetweenthemuffincasesinthemuffintray.Bakeforabout30minutes,untilgoldenbrownandaspatulainsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesorsobeforeturningoutontowirerackstocoolcompletely.Whenyouarereadytoassemblethecake,removethebakingpaper

fromthebases.Place1cakeonaplateandspreadwithagenerousamountoficing.Carefullyplacetheothercakeontopandicethetopwithmoreicing.Sprinklewithadustingofcinnamon.Ifyouhavemadesomecupcakestoo,youcanicethemthesameway.

CREAMCHEESEICING

175gcreamcheese,atroomtemperature450gicingsugar,sifted125gunsaltedbutter,atroomtemperatureZestfrom1orange

Makesenoughtoice1x20cmroundlayercakewithsomeleftoverPlacealltheingredientsinamixingbowlandbeatwellwithanelectrichandmixeruntiltheyarethoroughlycombinedandtheicingissmoothandpale.Asthisicingcontainscreamcheese,itmustbestoredinthefridge,

whereitwillkeepwellfor3–4days.Beforereusing,letitcometoroomtemperatureandthenbeatagain.

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.

Bakeinthecentreoftheovenforabout1½hours,untilthetopisgoldenbrownincolourandaskewerinsertedintothecentreofthecakecomesoutclean.Withsomuchcoconutinit,thespongewillbefairlymoist.Leavethecaketocoolinitstinforabout10minutesbeforeturningit

outontoawirerack.Whenthecakeiscompletelycool,removethebakingpaper,then

spreadthepinkbuttercreamicingalloverthetopandsidesandsprinklewiththecoconut.Dothisquitequicklybeforetheicingsetstoomuchorthecoconutwon’tstickon.Anyuneatencakecanbekeptfor2–3daysinanairtightcontaineror

wrappedinclingfilmandstoredatroomtemperature.

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.

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.

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-

cream.Youcoulddustthetopwithsomecocoaoricingsugarbeforeservingifdesired.Anyuneatencakewillkeepverywellforagoodfewdayseitherinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperature.

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.

Dividethemixtureevenlybetweenthe2tinsandsmooththetopswithaspatula.Bakeinthecentreoftheovenfor20–25minutes,untilraisedandgoldenbrownandaskewerinsertedintothecentreofoneofthecakescomesoutclean.Allowthecakestocoolintheirtinsfor10minutesbeforeturningoutontowirerackstocoolcompletely.Tomaketheorangebuttercream,beatthebutter,orangejuiceandhalf

theicingsugartogetherinabowl.Graduallyaddtheremainderoftheicingsugarandthentheorangezestandbeatuntilsmooth.Tomaketheglaze,gentlypourtheorangejuiceintoabowlcontaining

theicingsugarandbeatonalowspeedwithanelectrichandmixer.Theglazeshouldbeofaslightlyrunny,liquidconsistency.Toassemblethelayercake,spreadthetopof1cakewiththeorange

buttercreamandplacetheotherontop.Pourtheglazecarefullyandevenlyoverthetopofthecake,allowingsomeofittorunoverthesides.Decoratewithorangezest.Allowtheglazetosetalittlebeforeserving.Besteatenonthedayofbaking.

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

thevanillaextractandbeatwell.Beatintheflourmixture,one-thirdatatime,alternatingwiththeapplesauce.Finally,stirinthewalnutandraisinmixturewithaspoonuntilwellcombined.Pourthemixtureintothepreparedcaketin,makingsurethebatteris

evenlydistributed.Bakeinthecentreoftheovenforabout40minutes,untilthetopisgoldenbrownandaskewerinsertedintothecentreofthecakecomesoutclean.Letitcoolinitstinonawirerackbeforeturningoutontoaservingplate.Dustalittleicingsugaroverthetopofthecakebeforeserving.You

couldalsoserveitstillslightlywarmandevenwithdoublecreamorcrèmefraiche.Keepanyuneatencakeinanairtightcontainerorwrapinclingfilmand

storeatroomtemperaturefor2–3days.

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

themashedbananaandmixuntileverythingiscombined.Pourthebatterintothepreparedcaketin,makingsureitisevenly

distributedthroughoutthetin.Bakeinthecentreoftheovenfor2hours,untilaskewerinsertedintothecentreofthecakecomesoutclean.Allowthecaketocoolinitstinforabout10minutesandthenturnoutontoawireracktocoolcompletely.Thecakecanbeservedwithouticing,andevenwhileslightlywarm.

Alternatively,oncethecakehascooledcompletely,spreadtheSourCreamChocolateIcingoverthetopandthesidesinathinlayerandallowittosetalittlebeforeserving.Anyuneaten,un-icedcakecanbekeptfor2–3daysinanairtight

containerorwrappedinclingfilmandstoredatroomtemperature.

SOURCREAMCHOCOLATEICING

350ggood-qualitydarkchocolate(atleast70%cocoasolids),brokenintopieces400ml(360g)sourcream

Makesenoughtoice1x23cmroundcakeMeltthechocolatetogetherwiththesourcream,eitherinamicrosafebowlinthemicrowaveorinapanoveralowheat,beatingcontinually.Oncethechocolateismeltedyoushouldhaveasmoothicing,whichyoucanthenusetocoverthetopandsidesofthebananacake.Allowittosetalittlebeforeserving.

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.

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.

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.

Pourthebatterintothepreparedtinandsmoothitoverwithaspatulasothatitisevenlydistributed.Arrangeacircleofplumquartersontop,aroundtheedgeofthetinandthenfillinthecentrewiththeremainderoftheplums.Tomakethetopping,sifttheflourandbrownsugarintoabowl,addthe

butterandmixwithyourhandsorwithanelectrichandmixeruntillargecrumbsareformedandthemixturestartstocometogether.Sprinkleoverthetopoftheplums,coveringthemcompletely.Bakeinthecentreoftheovenforabout1–1¼hours(donotopenthe

doorwhileitiscooking).Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowittocoolinitstinforatleast15minutesbeforeturningoutontoawirerack.Thiscakeisdeliciousservedslightlywarm,althoughitwillkeepwellfor

2–3daysinanairtightcontaineratroomtemperature.

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

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.

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.

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.

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

storedinthefridgeovernight.Asanalternative,youcouldmakeachocolate-orangeversionby

addingsomeorangezesttothecreamandgratingaTerry’sChocolateOrangeoverthetop.

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

tomakethinstripesupthesidesintheridgesofthecake.Placethetoppartofthecakeonthebaseandpushdowngentlyso

thatitstickson.Spreadthesecondbowlofbuttercreamicingaroundthetopofthecake,anddecorateasyouwish.Thisisquiteafragilecakeandcouldtoppleover,soit’snotagood

ideatotraveltoofarwithit.Anyuneatencakecanbestoredinanairtightcontaineratroomtemperaturefor3–4days.

LemonDrizzleLoafCake

AppleandBlueberryLoaf

GingerLoaf

ChocolateandBananaLoaf

MarbleLoafCake

CaramelSlice

Lamingtons

Brownies

Friands

CoconutandRaspberrySlice

MarsBarCake

DarkChocolateTart

NeenishTarts

MiloCrunch

Wearealwayssurprisedathowpopularasimpleloafcakecanbeinourshops,whereweusuallysellthembythesliceandvarytheflavoursaccordingtothetimeofyear.Perhapsit’sbecausetheyare,onthewhole,alittlelesssweetthansomeofourcupcakesandlayercakesandmakeanicealternativetohavewithacupofcoffeeortea,whenawholeicedcupcakecanseemtoomuch.

Likewiseourslices,whichowealottoLisa’sNewZealandandAustralianupbringing.Wetendnottomaketheseonadailybasis,butwheneverwedo,theygetsnappedup.Ourfriands,whicharesimilartoFrench‘financier’cakes,aremuchlovedinthetearoomatMillerHarrisinMayfair,London.

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

coolinitstin.Makeupthedrizzlebystirringthesugarintothelemonjuiceinajug

andmixingwell.Prickthesurfaceoftheloafalloverwithafork.Pourthedrizzleovertheloafandallowittoset,beforeremovingtheloaffromthetinandserving.Keepanyuneatenloafinanairtightcontaineratroomtemperaturefor3–4days.

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

slightlyinthetinforabout10minutesbeforetransferringtoawirerack.It’sdeliciouseatenwarmorcold.Keepanyuneatenloafinanairtightcontainerorwrappedinclingfilm

foracoupleofdaysorso.

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.

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.

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

distributedanddoafinalswirlonceallthemixturesarein.Bakeinthecentreoftheovenfor50–60minutes–youmayneedto

coverthetopwithapieceoffoilforthelast10minutesorsotostopthesurfaceovercooking.Whenthecakeiscooked,askewerinsertedintothecentreshouldcomeoutclean.Allowthecaketocoolinitstinforatleast10minutes.Serve

immediatelyaftercooling,ifpossible.Itcanbekeptinanairtightcontainerorwrappedinclingfilmandstoredatroomtemperaturefor1–2daysonly,asittendstodryoutmorequicklythanothersponges.

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

intoasaucepanoveralowheatuntilthebutteriscompletelymelted.Continuecookingfor7–10minutesasthecaramelthickensanddarkensincolour.Pouritoverthepreparedbaseandputbackintheovenfor20minutes.Removefromtheoven.Onceithascompletelycooled,preparethe

chocolatetoppingbymeltingthechocolateandoiltogetherverycarefullyeitherinaheatproofbowlsetoverasaucepanofsimmeringwaterorinamicrosafebowlinthemicrowave(heatfor1minute,stirandheatforafurtherminute).Pourthemixtureoverthecaramelandsmoothgentlyoverthetop.

Allowtosetbeforeremovingthewholeslabfromthetinandcuttingintoslices.Youcouldsprinklesomecocoapowderoverthetopthroughasievejustbeforeserving.Theslicescanbekeptinanairtightcontainerorclingfilmatroom

temperatureforabout3days.

LAMINGTONSLamingtonsoriginatefromAustraliaandaresmallspongesquaresdippedineitherchocolateorjellyandthencoveredwithcoconut.Theydivideusallhereatthebakery,betweenloversornotofcoconut,chocolateorpink,squaresorfingers,creamornocream.WemakethemforourNewZealandneighbourinPrimroseHill,GarryTrainer,wholovesthemwhicheverwaytheycome.Unlikemostothercakes,Lamingtonstastebetteriftheyaremadeup

whenthespongeisadayold.Alsotheywillbeeasiertomakeupifthespongehasbeenallowedtodryoutalittleandisnotsofreshandcrumbly.Infactyoucouldleaveitforlongerthanadayasitgetssturdierandeasiertohandleasitcontinuestodryout.

2batchesVictoriaspongebatter(seerecipeforVictoriaSpongehere)200gdesiccatedcoconutButter,forgreasingtin

FORCHOCOLATELAMINGTONS2tbspunsaltedbutter2tbspcocoapowder6tbspboilingwater350gicingsugarAfewdropsvanillaextract

FORPINKLAMINGTONS1x23gpacketraspberryjelly125mlboilingwater125mlcoldwater

FORJAFFALAMINGTONS1x23gpacketorangejelly125mlboilingwater125mlcoldwater1tbspcocoapowder

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.

ForChocolateLamingtonsMeltthebutterinaheavy-basedsaucepanoveralowheat.Dissolvethecocoapowderintheboilingwaterinabowlandstirinthemeltedbutter.Thenmixintheicingsugarandvanillaextractandbeatwell.

ForPinkLamingtonsDissolvetheraspberryjellyinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.

ForJaffaLamingtonsDissolvetheorangejellyandthecocoapowdertogetherinboththeboilingwaterandcoldwaterinabowl.Leavetocoolandsetalittleeitheratroomtemperatureorinthefridge.

ToassemblePourthedesiccatedcoconutintoalargishbowl.Using2forksasskewers,dipeachspongeshapeintoyourchosenflavourofliquid,makingsureyoucoatallthesidesasbestyoucan.Letanyexcessliquiddripoffwhilestillholdingthespongepieceoverthebowlandthentransferthespongetoyourcoconutbowl.Removetheforksanduse2

freshonestorollthedippedspongeinthecoconuttocoveritcompletely.Placeonawirerackoverapieceofbakingpapertoset.TheLamingtonsarenowreadytoserve.Thereisonefinaloption

available:youcanspliteachoneandfillwithalittlewhippedcreamand,ifyouhavemadethepinkones,ateaspoonofraspberryjamandafreshraspberry.Thesquares(withoutfilling)canbekeptinanairtightcontaineror

wrappedinclingfilmandstoredatroomtemperatureforabout3days.

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

eachtintoabouttwo-thirdsfullandthenleveloutthemixturewithaspatula.Bakeinthecentreoftheovenforabout30–40minutes.Youmayneedtoshakeortaptheovenrackthatthetinsaresittingonacoupleoftimesduringbakingtoknockoutanyexcessair.Itisimportantnottoovercookbrowniesastheycandryoutandtheyaremuchnicerwhentheyaresoftandgooey.Themixturewillstillcookalittlewhenyoutakeitoutoftheovenasitcools.Leavetocoolinthetins.Ifyouwanttocutitintosquares,putitintothefridgeforawhileonceit

iscool,asyouwillfinditisthenmucheasiertocutcleanly.Dustwithsomeicingsugarorcocoabeforeservingifdesired.

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.

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.

COCONUTANDRASPBERRYSLICEThisisanotherslicethatwasinspiredbyawonderfulrecipeofBillGranger’sandwehavebeenmakingitalmostsincetheverybeginningofPrimroseBakery.WeusedtomakeitonaveryregularbasiswhenwefirststartedoutbysupplyingcakesandcupcakestotheMelroseandMorgandelicatessen,whichislocatedacrosstheroadfromusinPrimroseHill.Foranautumnalseasonalalternative,youcouldreplacethe

raspberriesandraspberryjamwithblackberriesandblackberryjam.

125gunsaltedbutter,plusmoreforgreasingtin60ggoldencastersugar1largeegg,free-rangeororganic1tspgood-qualityvanillaextract185gplainflour,sifted1tspbakingpowder60mlmilk200ggood-qualityraspberryjam300gfreshraspberries

FORTHETOPPING100gunsaltedbutter,atroomtemperature5tbspgoldencastersugar2largeeggs225gdesiccatedcoconut60gplainflour

Makes12squares

Preheattheovento180°C/gasmark4.Greasealargerectangularbakingtinandlinethebaseandsideswithbakingpaper,extendingthepaperslightlyoverthesidesofthetin.Inabowlcreamtogetherthebutterandsugarwithanelectrichand

mixer.Addtheeggandthevanillaextractandmixwell.Slowlyaddthedryingredientsuntilwellcombinedandthenbeatinthemilk.Thisshouldgiveyouadough-likemixture.Putthisinthepreparedtin,thenleveloutthetopwithaspatulaandspreadtheraspberryjamontop.Tomakethetopping,creamthebutterandsugarwithanelectrichand

mixerandthenbeatintherestoftheingredientstogiveyouamixturewithquiteathickconsistency.Spoonthisoverthejaminthetin,againensuringitisevenlyspread.Bakeinthecentreoftheovenforabout30minutes,untilcookedand

goldenbrownontopandaskewerinsertedintothecentreoftheslicecomesoutclean.Allowtocoolinthetin.Onceitiscool,youcanliftthewholesliceoutof

thetinbyliftinguptheedgesofthebakingpaperandthenputitonachoppingboardtocutintosquares.Thesewillkeepfor3daysinanairtighttinorwrappedinclingfilmand

storedatroomtemperature.

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.

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.

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

roomtemperaturefor1–2hours.Dustwithcocoapowderthroughasieve.Anythatisuneatenshouldbestoredinthefridge,whereitwillkeepfor2–3days.

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

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

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

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

thewaterandicingsugarinabowlandbeatwell.Theicingwillhavequitealiquidconsistency.Oncethebasehascooled,gentlypourtheicingoverthewholesurface

andspreaditoutevenlywithaspatula.FinishbydustingwithsomeMiloorOvaltinepowderandcutintorectangularorsquarepiecesasyouwish.Thesewillkeepforupto3daysinanairtightcontainerorwrappedin

clingfilmandstoredatroomtemperature.

AuntMary’sBourbonBiscuits

SausageDogBiscuits

GingerSnapBiscuits

MeltingMoments

AfghanBiscuits

ChocolateButtercreamIcing

PeanutButterCookies

GranolaandWhiteChocolateCookies

IcedBiscuits

GingerbreadMenandCamels

RoseBiscuits

RoseWaterIcing

Shortbread

Biscuitsareawelcomeadditiontoanyafternoonteaorsimplywithacupofcoffeewhenacupcakeorpieceofcakeseemstooindulgent.BecauseofLisa’sNewZealandorigins,ourbiscuitsoftenhaveanAustralian/NewZealandslanttothemandtheyhaveprovedamazinglypopular.Theyarelessfragilethanourcupcakessoarealittleeasiertotransporttopicnics.Wrappedincellophaneandtiedwitharibbon,theyalsomakegreatpresents.

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.

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.

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.

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

theovenfor10–12minutes,untiltheedgesofthebiscuitshavehardenedbutthecentreremainssoft.Removefromtheovenandtransfertoawireracktocool.Thefinished

biscuitsshouldbecrunchyontheoutsideandchewyontheinside.Thesebiscuitsarebesteatenthesameday,butwillkeepfor2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.

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.

Bakeforabout9minutes,untiltheyarealightgoldenbrown.Don’tovercookthemortheywillbecometoocrispy.Forthecustardfilling,mixthecustardpowder,butterandicingsugarin

abowl,usinganelectrichandmixer,andgraduallyaddthewateruntilthedesiredspreadingconsistencyisreached.Usinganicingspatulaoraflat-edgedknife,spreadasmallamountof

icingontheflatsideofabiscuitandsandwichtogetherwithanotherbiscuit.Repeatwiththeremainingbiscuitsanddustwithicingsugar,tofinish.Thesearebesteatenonthesamedaytheyarebaked,butwillkeepfor

2–3daysinanairtighttinorwrappedinclingfilmandstoredatroomtemperature.

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

knife,tospreadasmallamountoftheChocolateButtercreamIcingontopofeachbiscuitanddecorateeachonewith1–2walnuthalves.Thesebiscuitswillkeepfor2–3daysinanairtighttinorwrappedin

clingfilmandstoredatroomtemperature.

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.

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

themslightly.Bakefor10minutes,untiltheyjustbegintofirmup.Donotovercookortheywillbeverycrisp.Whilethecookiesarestillwarm,lightlydusteachonewithalittle

goldencastersugar.Leavetocoolslightlyonthetray,thentransfertoawireracktocoolcompletely.Storeanyuneatencookiesinanairtightcontaineratroomtemperaturefor3–4days.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethis

doughinthefridge–butdon’tkeepitformorethanaweek.Oryoucouldfreezetheunuseddoughforupto2months.

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

tablespoons,androllintoaballwithyourhands.Placetheballs,spacedout,onthebakingtrayandpressdowngentlyoneachonewiththebackofafork,toflattenthemslightly.Bakefor9–10minutes,untiltheybegintofirmup.Ifyoudon’twanttobakethecookiesstraightaway,youcanstorethe

unuseddough,wrappedinclingfilm,inthefridgeforuptoaweek,orfreezeitforupto2months.Storeanyuneatenbiscuitsinanairtighttinatroomtemperaturefor3–

4days.

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.

Tomakeuptheicing,sifttheicingsugarintoabowlandaddabout1tablespoonfulofboilingwateratatime.Beatwelltoathickbutstillliquidconsistency.Ifyouaddtoomuchwater,simplyaddmoreicingsugar.Add1dropoffoodcolouringatatime.Whenyouarereadytoicethebiscuits,laythemoutonaflatwork

surface.Ifyouwanttheicingtohaveaperfectfinish,itisbesttouseapipingbagtopipeanoutlinearoundthebiscuitsandallowtodry,thenfillintheremainderwithaslightlythinnerconsistencyoficing.Fordetails,waituntilthebasecoatisdrytothetouch,thenuseapipingbagwithadifferentcolouricing.Ifdecoratingwithsprinklesorsweets,thisisbestdonewhentheicingisstillabitdamp.Thesewillkeepfor2–3daysinanairtighttinorwrappedinclingfilm

andstoredatroomtemperature.

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

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.

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.

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.

ROSEWATERICING

450gicingsugar1tsprosewaterAbout6tbsphotwaterPinkfoodcolouring(optional)

Makesenoughtoice15biscuits

Sifttheicingsugarintoabowl,addtherosewaterandthenbeatinenoughhotwatertomakeastiffpaste.Ifusingcolouring,addadroportwototheicingandbeatagain.Thisshouldbeplentytogiveabeautifulpalepinkcolour.

Note:differentvarietiesofrosewatervaryinstrength.Werecommendastrongone,StarKayWhite,availablefromWaitrose.Ifyouuseaweakerone,remembertoincreasethequantitiesrecommendedabovetoachievethesametaste.

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

toturngoldenbrownaroundtheedgesofthetin,itshouldbereadytotakeout.Itwillcontinuetocrispuponceitisoutoftheoven.Sprinklesomecastersugarallovertheshortbreadandthenallowitto

coolinthetin.Onceitiscool,cutoutthebiscuits,usingthemarkedsurfaceasaguideline.Storeanyuneatenshortbreadinanairtighttin,whereitshouldkeep

wellfor5–7days.Alternatively,youcanfreezethecookedshortbreadforupto2weeksandthendefrostlater.

Inrecentyears,therehasbeenanincreasingtrendtohavetiersofcupcakesataweddingratherthanthetraditionaltiersoffondant-coveredfruitcakes.Youcanuseanyflavourofcupcakeforaweddingorlargecelebrationandmakeabeautifulcenterpiece.Wemakelotsofweddingcakeslikethisandhavecateredforahugerangeofevents,fromsmall,intimategatheringstomassivepartiesofferinghundredsofdifferentcakes.Somepeoplepreferaverysimple,elegantoveralllookwhileotherswantacompletemixofflavoursandcolours.

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

colour/flavourschemesonthetiersbelowbutyoucould,ofcourse,useanyflavour.Icingthetopcakewilltakealittlemoretimeandcarethanmanycakes

asitreallyhastobeperfect,sofollowourstep-by-stepguidetoachieveabeautifulfinish.

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

thickoritwillbecometooheavyforthespongetowithstand.6.Decidewhatkindoffinishyouwouldlikeonthesidesofthecake–

smoothortextured.Ifyouwantatexturedfinish,trymakingsomeswirlsthroughtheicing.Forasmootherfinish,gentlyscrapeallthesides,removingtheexcess(butnottoomuch!)buttercream.7.Oncethesidesarefinished,scrapesomeoftheicingfromaround

thetopedgesofthecakebacktowardsthecentreofthecakeandcreatesomebigswirlsinthemiddle–youmayneedtoaddalittlemoreicingtoachievethis.Experimentwithwhatyouthinklooksbest.8.Asafinalstep,cleanthecakeboardverycarefullywithsomepaper

towel,removinganyicingthatisontheboardandtidyingthebottomedgewherethecakemeetstheboard.

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

womanwhohassetupherownsmallbusiness–herhusbandisapilotforQantasandfliestheA380planesovertoLondonfromSydney,oftenbringingwithhimaboxofbrightlycolouredtiersforusinhishandluggage!Themostimportantthingtorememberwithaweddingcake,orindeed

anycelebrationcake,istotakepleasurefrommaking,displayingandeatingitandnottoworryundulyaboutanyaspectofit,especiallyonwhatcanotherwisebeaverystressfuloccasiontoorganise.

Inthesevenyearswehavebeenbaking,wehavefoundafewtechniquesandtipsthatalwayshelpusensurethebest-tastingand-lookingcupcakes,cakes,biscuitsandsoon.Wearereallyhappytosharethemwithyou,althoughdorememberthateveryonewilldothingsslightlydifferently,beworkingindifferentkitchensandhaveaccesstodifferentequipmentandingredients.Neverbeafraidtogiveotherthingsago,buthereiswhatisreallyimportanttous.

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

andfromdifferentbrands,soifyousticktoamuffincase,ratherthanafairycakeorcupcakecase,youshouldfindthatitwillworkoutwell.Welovetosourceunusualanduniquedecorationsfromaroundthe

world.Wegetalotofpleasurefromdoingthis–itcertainlybeatsdoingthepaperwork–andeachseasonandspecialoccasionthroughouttheyearbringssquealsofdelightwhenwefindsomethingnew.However,itreallyisdowntoindividualpreferencewhenitcomestodecoratingyourowncakesandcupcakes.Nowadaysthereissomuchmorechoiceavailablethanevenacoupleofyearsagoandmanyofthemainstreamsupermarketssellfabuloussugardecorations.Notalldecorationshavetobeedibleandnotallcakesneeddecorating–justexperimentwithwhateveryouthinklooksbestandkeepaneyeoutforinterestingdecorationswhereveryouare.

HowtoIceaLayerCakeIt’snotdifficulttoachieveavisuallystunninglayercakewhenworkingwithbuttercreamicing.Itcanseemdaunting,eventous,andwehaveicedcakeseverydayforthelastsevenyears,butwithpracticeandpatienceyouwillgetthehangofit.(Itmakesusthinkofthetechniquesthatbricklayersandplasterersuse–thoseguyscouldmakegreatcakeicers!)

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

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

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.

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.

STOCKISTS

PrimroseBakerywww.primrosebakery.org.uk69GloucesterAvenue,LondonNW18LDTel:0207483422242TavistockStreet,LondonWC2E7PBTel:02078363638Email:primrosebakery@btconnect.com

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

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).

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

alreadythankedonapersonallevel,hasofcoursealsohelpedusfromthebeginningofPrimroseBakeryonaprofessionallevelwithhisuniqueandinspiredillustrationsforbothourbusinessandourbooks.Afinalwordofthanksmustgotoourcustomers–wehavebeen

privilegedtomakecakesformanydifferentpeopleandoccasionssincewestarted,andalsotomeetahugevarietyofpeoplewhocometoourshops,andwethankthemallfortheircontinuedcustom,supportandfeedback.

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

AddressesforcompanieswithinTheRandomHouseGroupLimitedcanbefoundat:www.randomhouse.co.uk/offices.htm

TheRandomHouseGroupLimitedReg.No.954009

ACIPcataloguerecordforthisbookisavailablefromtheBritishLibraryISBN9780224086882

Photography:YukiSugiuraIllustrations:MichaelHeathDesign:FriederikeHuberStyling:MarthaSwift&LisaThomasFoodstyling:ValerieBerry