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Bake: Celebrating the Time-Honoured Tradition of Home Baking by Australian Women's Weekly

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Notes about this book

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Notes about Recipes in this book

  • Scottish shortbread

    • nadiam1000 on December 19, 2016

      I am a huge fan of Walker's shortbread so in the interest of making it at home, I tried this recipe. Slightly crumbly, not too sweet, shortbread. I used half unsalted and half salted (french) butter. I was out of rice flour and substituted cornstarch which worked perfectly.

  • Family chocolate cake with fudge frosting

    • Hellyloves2cook on August 01, 2013

      The recipe starts off by warming through the butter, sugar, water and cocoa etc and so I found a pan that was big enough with plenty of room to spare. After the sugar has melted gently you are then asked to bring to the boil and simmer for 5 mins. Wow! Upon bringing to the boiling point the volume of liquid started to rise up and froth -I quickly had to transfer it to a much much bigger saucepan. So beware! I then continued with the recipe and poured the very wet batter mix into my biggest baking dish. Yes, this is a large cake! Husband made the icing fudge topping and I iced the cake the following morning. Very nice indeed!

  • Lemon syrup cake

    • KarinaFrancis on January 27, 2014

      This cake is lovely and tangy, without being overly tart. The crumb is light and delicate. I added half a capful of orange flower water to the syrup and it gave it a slight middle eastern feel, and served it with a dollop of yougurt.

  • Carrot cupcakes with maple frosting

    • KarinaFrancis on July 27, 2014

      These were very nice, and the icing was a big hit. Note that this makes a soft spreadable icing, not a firm pipable icing.

  • Macadamia Anzacs

    • KarinaFrancis on May 24, 2015

      AWW never disappoints. Easy and delicious, I added macadamias (yum) but not the ginger. Note, place them well apart the spread like crazy.

  • Chocolate soufflé with raspberry coulis

    • KarinaFrancis on June 27, 2015

      This was just ok, the base was a lot firmer than I expected, I needed to break it down with some cream before it was workable. I'd like to try a different recipe

  • Banoffee pie

    • KarinaFrancis on April 06, 2014

      Thank you AWW! I started out making a different version but the filling for that one turned out to be a disaster. I made the filling from this recipe and it was perfect. Kept it on the biscuit base from the other recipe and the combination really worked.

  • Onion focaccia

    • KarinaFrancis on March 28, 2016

      Not bad for my first attempt at yeasted bread. The texture was a bit cakey, so maybe I didn't kneed it enough? Will try again though, because its a good basic recipe, and you could make a few substitutions for the topping

  • Marshmallow Pavlova

    • KarinaFrancis on February 26, 2016

      Finally found a pavlova that I can't mess up. This is a great all-purpose based for any topping. Should have known to go straight to AWW

  • Rock cakes

    • lou_weez on July 08, 2017

      My kids love making these and they were the first thing I learnt to make. We substitute choc chips for the sultanas, much to my husband's disgust!

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  • ISBN 10 1742453252
  • ISBN 13 9781742453255
  • Published Aug 01 2012
  • Format Paperback
  • Page Count 688
  • Language English
  • Countries Australia
  • Publisher ACP Publishing Pty Ltd
  • Imprint ACP Publishing Pty Ltd

Publishers Text

This baking masterpiece is the follow-up to the bestseller "Cook" and its companion, "Kitchen". It is the ultimate guide on how to get the best results from your oven. All those best-loved cakes, muffins, biscuits, slices and scones you remember from your childhood are here. Clear instructions and meticulous measurements are what you need when you're baking. Follow these triple-tested recipes to the letter and you'll be lauded by your friends and family as a master baker. The chapters include all kinds of cakes - chocolate, butter, sponge, syrup, fruit and cupcakes - biscuits, slices, scones, muffins, pies, tarts, pastries and savoury pies & quiches. As well as fabulous recipes and beautiful photographs, there are special features, each containing 12 photographs, which give you additional information about the deeply satisfying art of baking.

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