What to Bake & How to Bake it by Jane Hornby

  • Golden citrus drizzle cake

    from What to Bake & How to Bake it What to Bake & How to Bake it by Jane Hornby

    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert
    • Ingredients: butter; lemons; limes; mandarin oranges; sugar; eggs; all-purpose flour; cornmeal; lemon yogurt
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Notes about this book

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Notes about Recipes in this book

  • Fruity cupcakes

    • PiaOC on April 25, 2016

      Great cupcake! I made mini ones.

  • Cherry-almond streusel slice

    • nadiam1000 on April 11, 2016

      Made with jarred, drained Morello cherries and raspberry jam. Used full amount of almond extract (1 tsp). Moist and not too sweet - came together pretty easily. all butter crust recipe yielded a tender, sweet crust.

  • Chocolate hazelnut log

    • MollyB on November 03, 2020

      This was great! Don't overbake the cake - I think I overdid it and it cracked when I tried to roll it. Mine ended up quite messy looking but tasted amazing. I loved with the Nutella ganache, which may become my go-to ganache in the future. It was hard to not just eat the ganache and the whipped cream/ganache filling straight out of the bowls.

  • Cranberry stollen

    • sat78 on December 23, 2025

      Amazing! Our family favorite version of stollen. We make it every year. Two never last long!

  • Tart au citron

    • MollyB on November 03, 2020

      The crust on this was a total failure. I was skeptical about a tart dough that creamed the butter and sugar and had no liquid beyond an egg yolk, but decided to give it a chance since other recipes have been good. But it was a crumbly mess after chilling and impossible to roll out. I tossed it and never got to the filling.

  • Strawberry meringue cake

    • PiaOC on April 25, 2016

      This was an easy cake to make and quite delicious with the varied textures. It cooked within 40 minutes. I topped the cake with whipped cream and mixed berries. I might double the meringue next time to make the cake higher.

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Reviews about this book

  • Tasting Table

    "I get really obsessed with pictures and recipes," Hornby admits. But this attention to detail and love of instruction make it clear that this book is tailor-made for the budding baker.

    Full review
  • ISBN 10 0714867438
  • ISBN 13 9780714867434
  • Published Sep 29 2014
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press
  • Imprint Phaidon Press Ltd

Publishers Text

What to Bake & How to Bake It is the ultimate cookbook for amateur bakers looking to master the classics and expand their repertoires. Each of the 50 delicious and accessible recipes is accompanied by photographs of the ingredients, a clear image of every step and a stunning finished dish shot, ensuring foolproof results every time. Every element of the baker's craft is covered, from everyday cakes and cookies to special occasion breads and pastries. Chapters include: Simple Family Baking (such as Golden Citrus Drizzle Cake, Peanut Butter Cookies and Vanilla Fruit Scones) Morning Coffee & Afternoon Tea (such as Classic Shortbread, Jaffa Marble Loaf and Seriously Chocolatey Cookies) Special Bakes (such as Coconut Layer Cake, Red Velvet Whoopie Pies and Cranberry Stollen) Desserts & After Dinner (such as Tart au Citron, Classic Baked Cheesecake and Strawberry Meringue Cake) With an illustrated cover by Kerry Lemon and photography by Max and Liz Haarala Hamilton What to Bake & How to Bake It is the perfect follow-up to the already successful What to Cook & How to Cook It series.

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