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Cover
Title
Contents
A note from Aimee
Baker’s notes
1. Cakes
Feather-light lilac cake
Coconut-coated sponge cake with fruit
Cookie dough chocolate cake
Beetroot chocolate cake
Raspberry ripple cake
Blackberry and apple crêpe cake
‘Rainbow’ cake with edible flowers
Tiramisu cake with hazelnut dacquoise
Persimmon cinnamon cake
Mandarin lemon cake with cream cheese frosting
Victoria sponge cake
Parsnip pear cake
Dominican(ish) cake with rose and lime
2. Sweet bakes
Hot cross buns
Lime and coconut madeleines
Lemon poppy seed rolls
Brioche tête
Strawberry lime brioche buns
Cinnamon Danish pastry swirls
Sweet apple cinnamon pretzels
Pumpkin pecan cinnamon buns
Giant pecan pie Chelsea bun
Rhubarb crumble and custard macarons
Personal apple pies
Banoffee brioche loaf
Pineapple orange pavlova
3. Savoury bakes
Quail’s egg stuffed pork pies
Spicy tomato macarons
Sour cream, cheddar and chive drop scones
Manchego chorizo Danish pastries
Feta, Greek yoghurt and herb muffins with tomatoes
Chicken pie cones
Little Cornish pasties
Cheddar beer pretzels
Squid ink bagels
Pear and salted caramel challah
Fig, honey, pistachio and goat’s cheese loaf
Beetroot cheddar fougasse
Stencilled buttermilk honey oat loaf
4. Little gifts
Parmesan and tomato breadstick twists
Homemade spelt flour spinach tortilla chips
Sweet potato cheddar crackers
Granola
Knäckerbröd
Seeded rolls in terracotta pots
Mini blue cheese and apple pies
Baked camembert in filo pastry
Mini dark chocolate and orange jelly cakes
Pomegranate, pistachio and lemon biscotti
Walnut baklava
Maple-roasted and cinnamon sugar pecans
Acknowledgements
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