Table of Contents
Cover Page
Title Page
Table of Contents
Dear you …
Pantry, tools and other important things
Ingredients I use the most
The sweetest tools/equipment
How I bake
Cookie jar and tray bakes
Top tips
Milk chocolate and Earl Grey diges-tea-ves
Mandarin custard genovesi
Salty sweet lime crisp sandwiches
Mocha glim glams
Macadamia and white chocolate chonky chip cookies
Tangelo custard creams
The brownie (that is my favourite)
Triple ginger gingerbread hoops
Everything fig-scotti
Doughs like a pro: butter-rich, oil-based and yeasted doughs
Matters of crust
Crème fraîche shortbread crust
Brisee butter crust
Yoghurt rough puff pastry
Super flaky buckwheat crust (not gluten free)
Stretchy dough
Yeasted doughs
Sweet yeast day-before dough
Croiss-ain’t/faux-ssaint dough
Tarts, pies and a strudel
Pie-ces of advice
Don’t leak: how to win at liquid-filling tart life
Lemon cream tart
Rhubarb and strawberry hand pies
Nectarine and rye streusel strudel
Fig, brown butter + almond frangipane tartlets
Chocolate rum maple pecan pie
Christmas fruit mince pies
Vanilla malted milk custard tart
Banana cream pie with sesame toffee crunch
Jammy crumble crostata
Nicole Rucker’s life-affirming lime pie
Double-crust apple pie with buckwheat crust
The cake list
Cake coaching
Lovely layer cake-ing
Olive oil sponge roll with one-pot passionfruit curd
Cocoa sour cream layer cake
Yuzu soufflé cheesecake
Flourless chocolate cake
Hazelnut layer cake with roasted cherries and honeycomb
Heat and whip sponge cake
Toasted coconut + kaya tres leches
Gingerspice angel food cake with milk chocolate ganache and rye streusel
Ban-almond double crunch cheesecake with tropical fruits
Lemon (make it Meyer if you can) buttermilk chiffon cake
Coconut sugar pavlova roll with spiced grilled blood plums
Fresh strawberry buttersponge with mascarpone mousse and strawberry sherbet
Walnut la marjolaine with cumquats
Chicory caramel mascarpone layer cake
Day-off baking projects
Orange ras el hanout sunshine buns
Sumac blackberry shortcakes with kefir cream
Honey-oat pretzels
Pistachio and lemon iced buns
Sfogliatella riccia
Chocolate prune babka
Fry-day!
Cannoli with buffalo ricotta filling
Xuixo with ‘crème patalana’
Churros + chocolate
Cardamom pear claws with salted milk glaze
Dough-bombes with sour cherry jam and quark custard
Beatrix base-ix: creams, curds and a ganache
Cold-start thick custard
Whipped custard crème
Milk chocolate (reverse) ganache
German brown butter buttercream (or GBBBC)
Buttercream top tips
Kaya coconut jam
White chocolate and mascarpone mousse
Fluffy yoghurt frosting
Homemade ricotta
Vanilla malt crème anglaise (thin custard)
Cake-cessories
Caramel control
Leatherwood honeycomb
Lazy toffee crunch
Crisp rye streusel
German gingerbread spice (lebkuchengewürz)
Fruity bits
Olive-oil roasted sweet cherries
Sumac blackberries
A blueprint for jams, preserves and a kind of marmalade
Sour cherry + ginger jam
Strawberry + passionfruit jam
Citrus + fennel marmalade
Apricot, pineapple + vanilla jam
Spiced grilled blood plums
Three ways with a lemon, tangelo or blood orange
1. Citrus crisps
2. Tiff’s zingy lemon stuff
3. Candied citrus
Index
Thank yous
About the author
Copyright Page
Landmarks
Cover Page
Title Page
Table of Contents
Begin Reading
Copyright Page
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