Bakery-quality mini loaf cakes, made with natural ingredients, in over 20,000 combinations
117 pages of recipes, pastry chef technique and shelf life guidance, with seven bonus desserts included. PDF download, US$25.
A mini loaf has very little room to hide. The small surface dries out faster than a large cake, the balance of cake to frosting decides how it eats, and a decorated loaf keeps only as long as its most delicate element. Most bakers learn all three after the cake is made.
Mini Loaf Cakes Made Easy puts that knowledge first. You get the recipes, the reasons behind each step and a system for combining them, so every loaf you bake is one you understand.
Three choices make every loaf
Every mini loaf is a cake, a frosting or filling, and a finish. The book gives you the full range of each, which comes to over 20,000 combinations from one PDF.
Step 1: 15 cakes
Five sponges (vanilla, lemon, orange, matcha, carrot), five brownies (chocolate, peanut butter, walnut, orange hazelnut, white chocolate) and five nut cakes (lemon almond, orange almond, hazelnut, orange hazelnut, pistachio). Each recipe gives the yield, the batter weight for each tin and the bake time, so you can repeat it. Every cake recipe lists its allergens.
Step 2: frostings, fillings and soaking syrups
Italian meringue buttercream, flavoured with chocolate, citrus zest, jam, curd, spices, liqueurs, nut butters and pralines. Whipped caramel buttercreams in vanilla, coffee and Earl Grey. Six ganaches, a jam recipe that works with a dozen fruits, marshmallow fluff and toasted Italian meringue. Ten soaking syrups, plus liqueur syrups, keep small cakes moist.
Step 3: decoration, all natural
Candied citrus peel, caramelised nuts, praline, cacao nib brittle, caramel drizzle, nut streusel, marzipan, chocolate, fresh fruit, edible flowers and herbs. Six piping styles show the nozzle and cake combination for each, and there is a section for when you would rather not pipe at all.
The reasons behind every step
Why butter and eggs go in at room temperature, why eggs are added gradually, what oven temperature does to the rise, how to tell a cake is ready and how to cool it so the base stays moist. You also learn how to bring back a split buttercream or a grainy ganache.
Shelf life for every element
How long each cake, frosting, filling and decoration keeps at room temperature, in the fridge and in the freezer, and how to defrost so nothing dries out. A finished cake lasts as long as its shortest-lived part, and the book shows you how to work that out and label your cakes with an eat by date.
Design Your Cake
More than 30 classic, unusual and seasonal combinations to start from, a guide to baking through the seasons, and flavour pairing charts for fruit, nuts and seeds, so you can build your own.
Also inside
An ingredients guide on what to look for in eggs, butter, flour, dairy, fruit, nuts and chocolate, written to apply wherever you live. An equipment guide and a Ready Steady Bake checklist.
Seven bonus desserts, included with every new purchase
Apple Cardamom & Raisin, Orange Frangipane 'Mince Pie', Crème Caramel, Crème Brûlée, Pear & Hazelnut Chocolate Crumble, a Dubai Pistachio Chocolate inspired mini loaf cake and Swedish Gingerbread Cake.
Who it is for
Home bakers baking for family, bakers selling from home, and experienced bakers who want a structure to build their own flavours on. If you are new to baking, the book suggests starting with one of its combinations.
From Faye
I'm Faye Palmqvist, a pastry chef. I'm half Swedish and half Maltese, I grew up mostly in Greece, and I trained in patisserie at Le Cordon Bleu in London. I ran a home baking business for over a decade, and then went on to open my brick and mortar patisserie cafe. I have made many thousands of cakes in hundreds of varieties, and this book is what I learned from them, written down.
Questions
Do I need special equipment? A stand mixer or hand-held mixer, 200ml (6.8 oz) mini loaf tins, digital scales and a digital thermometer. The full list is in the book.
Do the recipes work outside the UK? Recipes are in grams with Celsius and Fahrenheit, and US ingredient names are given, for example plain flour (AP flour) and caster sugar (superfine sugar).
Can I sell the cakes I make? Yes. The licence lets you bake and sell cakes made with the book, in line with your local food safety and labelling rules.
What format is it? A PDF download.
This is a digital product and non-refundable.
P.S. 117 pages, 15 cakes, over 20,000 combinations, shelf life guidance for every element and seven bonus desserts, for US$25.
Bakery-quality mini loaf cakes, made with natural ingredients, in over 20,000 combinations
117 pages of recipes, pastry chef technique and shelf life guidance, with seven bonus desserts included. PDF download, US$25.
A mini loaf has very little room to hide. The small surface dries out faster than a large cake, the balance of cake to frosting decides how it eats, and a decorated loaf keeps only as long as its most delicate element. Most bakers learn all three after the cake is made.
Mini Loaf Cakes Made Easy puts that knowledge first. You get the recipes, the reasons behind each step and a system for combining them, so every loaf you bake is one you understand.
Three choices make every loaf
Every mini loaf is a cake, a frosting or filling, and a finish. The book gives you the full range of each, which comes to over 20,000 combinations from one PDF.
Step 1: 15 cakes
Five sponges (vanilla, lemon, orange, matcha, carrot), five brownies (chocolate, peanut butter, walnut, orange hazelnut, white chocolate) and five nut cakes (lemon almond, orange almond, hazelnut, orange hazelnut, pistachio). Each recipe gives the yield, the batter weight for each tin and the bake time, so you can repeat it. Every cake recipe lists its allergens.
Step 2: frostings, fillings and soaking syrups
Italian meringue buttercream, flavoured with chocolate, citrus zest, jam, curd, spices, liqueurs, nut butters and pralines. Whipped caramel buttercreams in vanilla, coffee and Earl Grey. Six ganaches, a jam recipe that works with a dozen fruits, marshmallow fluff and toasted Italian meringue. Ten soaking syrups, plus liqueur syrups, keep small cakes moist.
Step 3: decoration, all natural
Candied citrus peel, caramelised nuts, praline, cacao nib brittle, caramel drizzle, nut streusel, marzipan, chocolate, fresh fruit, edible flowers and herbs. Six piping styles show the nozzle and cake combination for each, and there is a section for when you would rather not pipe at all.
The reasons behind every step
Why butter and eggs go in at room temperature, why eggs are added gradually, what oven temperature does to the rise, how to tell a cake is ready and how to cool it so the base stays moist. You also learn how to bring back a split buttercream or a grainy ganache.
Shelf life for every element
How long each cake, frosting, filling and decoration keeps at room temperature, in the fridge and in the freezer, and how to defrost so nothing dries out. A finished cake lasts as long as its shortest-lived part, and the book shows you how to work that out and label your cakes with an eat by date.
Design Your Cake
More than 30 classic, unusual and seasonal combinations to start from, a guide to baking through the seasons, and flavour pairing charts for fruit, nuts and seeds, so you can build your own.
Also inside
An ingredients guide on what to look for in eggs, butter, flour, dairy, fruit, nuts and chocolate, written to apply wherever you live. An equipment guide and a Ready Steady Bake checklist.
Seven bonus desserts, included with every new purchase
Apple Cardamom & Raisin, Orange Frangipane 'Mince Pie', Crème Caramel, Crème Brûlée, Pear & Hazelnut Chocolate Crumble, a Dubai Pistachio Chocolate inspired mini loaf cake and Swedish Gingerbread Cake.
Who it is for
Home bakers baking for family, bakers selling from home, and experienced bakers who want a structure to build their own flavours on. If you are new to baking, the book suggests starting with one of its combinations.
From Faye
I'm Faye Palmqvist, a pastry chef. I'm half Swedish and half Maltese, I grew up mostly in Greece, and I trained in patisserie at Le Cordon Bleu in London. I ran a home baking business for over a decade, and then went on to open my brick and mortar patisserie cafe. I have made many thousands of cakes in hundreds of varieties, and this book is what I learned from them, written down.
Questions
Do I need special equipment? A stand mixer or hand-held mixer, 200ml (6.8 oz) mini loaf tins, digital scales and a digital thermometer. The full list is in the book.
Do the recipes work outside the UK? Recipes are in grams with Celsius and Fahrenheit, and US ingredient names are given, for example plain flour (AP flour) and caster sugar (superfine sugar).
Can I sell the cakes I make? Yes. The licence lets you bake and sell cakes made with the book, in line with your local food safety and labelling rules.
What format is it? A PDF download.
This is a digital product and non-refundable.
P.S. 117 pages, 15 cakes, over 20,000 combinations, shelf life guidance for every element and seven bonus desserts, for US$25.
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