x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Modern Baking: Cakes, Cookies and Everything in Between by Donna Hay

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chocolate meringue cake

    • Astrid5555 on November 11, 2018

      Somewhat unclear instructions. I would have had to bake the first layer much longer than the 25-30 minutes stated in the recipe before adding the meringue layer. Thus I had to overbake the cake to get the meringue layer somewhat crispy. Still ok but not great, will not make again.

  • Mocha meringue cake

    • Astrid5555 on December 10, 2018

      The star here is the mocha mousse. This is an incredibly rich but extremly delicious mousse which you want to (and will) eat on its own. The meringue adds a nice crunch, but once cut shatters into many little pieces and you end up with meringue mess plus mousse. Nevertheless this cake got rave reviews from my party guests. Will definitely repeat!

  • Bourbon sugar and pretzel truffles

    • Astrid5555 on December 10, 2018

      Wow, these truffles are an incredible boozy, salty and chocolatey combination rolled in home-made Bourbon sugar. Made half a recipe which produced 45 teaspoon sized truffles. Will definitely make again.

  • Chocolate and maple banana cake

    • Zosia on December 27, 2018

      Moist and delicious cake with a good balance of banana and chocolate flavours. The tangy ganache complemented it well but I'm not convinced the caramel was necessary. In place of self-raising flour, I used cake&pastry flour, 2 tsp baking powder and 1/2 tsp salt. Bake time was 90 minutes (20 more than the recipe states). Easily served 16.

  • White chocolate and amaretti bundt cake

    • Zosia on January 08, 2019

      Delicious! It didn't taste like white chocolate but it tasted different, more complex than a typical vanilla butter cake and the crumb was quite velvety, a contribution of the chocolate I think. The amaretti cookies didn't become marbled throughout, just stayed put where I had sprinkled them so next time I will add the batter in thirds with 2 layers of cookie crumbs for a more even distribution. It sliced easily and served 16.

  • Coffee and brown sugar tray cake

    • Zosia on December 31, 2018

      This is a pretty standard buttery vanilla coffee cake that replaces the streusel with instant coffee (which helps cut the sweetness) and cinnamon-brown sugar. I did like the mixing method that used only 1 bowl and a whisk but I do think it resulted in a denser cake. One I would repeat if short on time. I omitted the butter drizzle.

  • Upside-down maple and pear muffins

    • Zosia on January 04, 2019

      I liked the idea of these; the light spice flavour was nice but I found them too sweet thanks to the maple syrup and the texture was oddly gummy. I made 9 muffins in a regular tin (I used an extra half pear for the additional slices) with a bake time of 18 minutes.

  • Yoghurt and passionfruit syrup cake

    • Zosia on December 28, 2018

      Lovely, fine-crumbed vanilla pound cake with a sharp passionfruit glaze to liven it up. I replaced the self-rising flour with 260g cake&pastry flour, 2 tsp baking powder and 1/2 tsp salt.

  • Salted chocolate brownie cookies

    • raybun on February 11, 2019

      Incredible! Fudgy centres, crisp exterior. Smoked Maldon sea salt sprinkled on top gave these 5 stars.

  • Mixed spice and raspberry slice

    • raybun on February 11, 2019

      I made these into muffins, baked for 20 minutes. Tasted delicious.

  • Salted honey and apple tarte Tatin

    • raybun on February 11, 2019

      I kept the apples (Granny Smiths) whole, as opposed to slice, and I’m glad I did as they would probably have disintegrated otherwise. Used smoked Maldon sea salt and a flavourful honey- delicious!

  • Chocolate, banana and malt tarte Tatin

    • raybun on February 11, 2019

      I couldn’t find malt extract (used 1/4cup maple syrup) or beer nuts (made my own, thanks Google). Absolutely delicious!

  • Banana and coconut three-milk cake

    • lou_weez on November 04, 2018

      A great alternative to the stock-standard banana cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Eat Your Books by Jenny Hartin

    Brilliant, show-stopping desserts can be yours in this beautifully photographed bible to baking.

    Full review
  • The Kitchn

    ...this book is over four pounds! Not so surprisingly...this cookbook is an ode to baking in every way, shape, and form and features over 250 recipes for all things sweet.

    Full review
  • ISBN 10 1460756711
  • ISBN 13 9781460756713
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom, United States, Australia
  • Publisher HarperCollins
  • Imprint Fourth Estate

Publishers Text

Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes, biscuits and all kinds of divinely delicious sweet treats.

Donna says - "I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen."



Other cookbooks by this author