We live in a cynical world: there’s not nearly enough cake.
Baking holds and shares memories. Each slice of cake carries the scent, the flavour and the wonder of a birthday, a friendship, a celebration. The art of cake-baking is also a rhythm that can bring so much joy to its baker – especially when you’re measuring, creaming, folding and scraping to foolproof Emelia Jackson recipes. Every style of cake imaginable is covered across four approachable, delightful, fully-photographed chapters:
Hello, is it cake you’re looking for? – for all the go-to classics, from one-bowl wonders like a fluffy vanilla cake or carrot and pecan cake, to the code-breaking recipe for café-style banana bread.
All you need is cake – with an introduction to nut meals, syrups and more in these creative and simple cakes to up your flavour and texture combinations, including a roasted plum, brown sugar and cinnamon pavlova for a very special summer celebration.
May the mini-cake be with you – cake can come in all shapes and sizes, including mini lemon polenta cakes or cardamom and blackberry financiers, all purpose-designed for travelling to a friend’s home or gifting (after saving one for yourself).
Around the world in 80 flavours – a delicious voyage through cultural cornerstones, from Syrian orange cake, to two wonderful Hungarian layer cakes to impress, and an incredibly easy but satisfying French yoghurt cake.
In Emelia’s hands, cake becomes limitless. Each of the more-than-80 recipes are flexible, adaptable, and purpose-designed to welcome all levels of baker. Now show me the cake.
Author Biography
Emelia Jackson loves to make people happy through butter and sugar. A sought-after cake designer and recipe creator, she is the author of two bestellers: the modern baking bible First, Cream the Butter and Sugar and the delightful Some of My Best Friends are Cookies. Emelia rose to prominence when she was victorious in the 2020 Australian MasterChef Back to Win series, where she displayed her razor-sharp focus on the perfect cake and pastry.
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