How Baking Works: ...And What to Do When It Doesn't by James Morton

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  • Crème pâtissière (page 23)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings; Mousses, trifles, custards & creams; French
    • Ingredients: milk; egg yolks; caster sugar
    show

  • The best pouring custard (Crème Anglaise) (page 24)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Mousses, trifles, custards & creams; English
    • Ingredients: vanilla pods; milk; single cream; caster sugar; egg yolks
    show

  • Crème brûlée (page 24)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: berries of your choice; double cream; caster sugar; vanilla paste; egg yolks
    show

  • Frangipane (page 25)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings
    • Ingredients: caster sugar; ground almonds
    show

  • Caramel (page 27)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Candy / sweets
    • Ingredients: caster sugar
    show

  • Easy caramel sauce (page 28)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Sauces for desserts; Quick / easy
    • Ingredients: golden syrup; double cream; store-cupboard ingredients
    show

  • Chocolate ganache (page 30)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings
    • Ingredients: double cream; dark chocolate; espresso
    show

  • Buttercream (page 31)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings
    • Ingredients: butter; icing sugar
    show

  • Cream cheese frosting (page 31)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings
    • Ingredients: icing sugar; cream cheese
    show

  • Italian meringue buttercream (page 33)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings; Italian
    • Ingredients: caster sugar; egg whites; butter
    show

  • Marzipan (page 34)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Frostings & fillings
    • Ingredients: egg whites; ground almonds; icing sugar
    show

  • Crumble topping (page 34)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Crumbles, cobblers, crisps & bettys
    • Ingredients: plain flour; Demerara sugar; rolled oats
    show

  • Jam (page 35)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Jams, jellies & preserves
    • Ingredients: fruit of your choice; caster sugar
    show

  • Curd (page 36)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Jams, jellies & preserves
    • Ingredients: caster sugar; lemons; egg yolks
    show

  • Basic cake recipe (page 42)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: butter; caster sugar; eggs; self-raising flour
    show

  • Granny's sponge (page 48)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: caster sugar; self-raising flour; jam; store-cupboard ingredients
    show
  • Pear & vanilla upside-down cake

    Pear & vanilla upside-down cake (page 50)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: butter; caster sugar; eggs; Greek yoghurt; vanilla pods; self-raising flour; pears
    show

  • Banana fairy cakes with pecan icing (page 52)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, small; Frostings & fillings; Afternoon tea
    • Ingredients: caster sugar; bananas; pecans; lemons; icing sugar; cream cheese
    show

  • Celeriac cake with strawberries & cream (page 54)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: butter; caster sugar; eggs; plain flour; celeriac; double cream; strawberry jam; strawberries
    show

  • Instant lemon drizzle (page 57)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: margarine; lemons; caster sugar; eggs; self-raising flour
    show

  • The best chocolate cake (page 59)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: butter; caster sugar; dark chocolate; eggs; espresso; hot chilli powder; chocolate extract; natural yoghurt; cocoa powder; plain flour; double cream; vanilla pods; raspberries; gelatine leaves
    show

  • Basic Génoise sponge recipe (page 62)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Dessert
    • Ingredients: eggs; caster sugar
    show

  • Praline & cream Génoise (page 67)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Candy / sweets; Dessert
    • Ingredients: eggs; caster sugar; roasted hazelnuts; double cream
    show

  • Alternative birthday cake (whisky drizzle cake) (page 70)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, large; Frostings & fillings; Jams, jellies & preserves; Dessert; Entertaining & parties
    • Ingredients: caster sugar; eggs; oranges; whisky; crème pâtissière
    show

  • Wee sponges with passion fruit curd & Italian meringue (page 72)

    from How Baking Works: ...And What to Do When It Doesn't How Baking Works by James Morton

    • Categories: Cakes, small; Afternoon tea
    • Ingredients: caster sugar; eggs; passion fruit; egg whites
    show

Notes about this book

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Notes about Recipes in this book

  • Hazelnut shortbread

    • usingSpoons on May 26, 2015

      The recipe doesn't specify the tin size, but it worked well in a 31cm x 17cm brownie tin (12" x 7")

  • Basic muffin recipe

    • dprostrollo on May 22, 2018

      Really useful basic muffin recipe - I kept the ratio as it was written and played around with replacing some of the milk with greek yogurt, different flavors, different icings... all really lovely. This is a great go-to if you want to develop your own signature flavors :)

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  • ISBN 10 009195990X
  • ISBN 13 9780091959906
  • Linked ISBNs
  • Published Mar 12 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint Ebury Press

Publishers Text

Does your Victoria sponge always sink in the centre? Does your choux pastry end up flat and dry? Are your brownies more soggy than squidgy? In How Baking Works James Morton takes on cakes, biscuits, macarons, pastry, muffins, tortes and more, explaining with step-by-step instructions and photographs how to achieve the perfect bake every time. He gently takes you through the essential processes, techniques and timings - and how you can adapt and customise recipes to suit your own ideas. With troubleshooting tips and over 70 original recipes including pear and vanilla upside down cake, best ever millionaire's shortbread and even blueberry pizza cake, How Baking Works explains the how and why of every single recipe.

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