Beatrix Bakes by Natalie Paull

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Notes about Recipes in this book

  • Cream cheese dough

    • Astrid5555 on August 18, 2020

      Looked a little curdled before adding the flour, quite sticky to work with. Best to be rolled out between two sheets of parchment paper. Delicious crust!

  • Apple with cinnamon streusel [custard crumble pies]

    • Astrid5555 on January 18, 2021

      Excellent, can be prepared in advance and comes together quite quickly on the day of. Great cinnamon/apple flavors with a nice crunch from the streusel. Will make again!

  • Pillowy peach and polenta pie

    • Astrid5555 on August 27, 2021

      A family winner, which, if it is not a chocolate cake, actually happens very rarely. Will make this again and again, so good, especially with the crunch from the polenta in the tart dough. One watchout though, my tart crust stuck to the tart ring, so next time I will definitely butter my tart ring for an easier release.

  • Blood plum galette

    • Astrid5555 on August 18, 2020

      Really delicious and so quick to make! Needs less than an hour from start to finish. Roll out the dough between to sheets of parchment, otherwise no chance to transfer the finished galette on to the baking sheet. Will go into regular plum rotation!

    • rosyannposy on June 23, 2021

      Really nice and easy. Used apricots, plums and raspberries. Will definitely make again.

  • Blueberry coconut shagg layer cake

    • Astrid5555 on June 14, 2020

      Beautiful to look at, did not add the sweetened coconut flakes to the top and sides of the cake. I might have used the wrong coconut milk (did not check the percentage of coconut extract to water as described) and ended up with a quite dense cake with a fat ratio that felt wrong. Also too sweet for my taste, would have loved to have a higher fruit to buttercream ratio. However, no one at our socially distanced father’s day get-together complained about it. Since this is a four layer cake one small slice goes a long way.

  • Apple compote

    • Astrid5555 on January 18, 2021

      Made for the crumble pie without thickener. Great cinnamon/apple flavor, can’t wait to use the leftovers as topping for my porridge tomorrow morning.

  • Heat and whip meringues

    • pomona on March 20, 2020

      Pretty great way to use up the egg whites from the chocolate Bavarian tart.

  • Chocolate Bavarian pie

    • pomona on March 20, 2020

      This is just like a Sara Lee chocolate Bavarian only better. It was so good it vanished off the plate at work. A++ will make again.

    • lou_weez on March 27, 2020

      This was a lot easier than I thought it was going to be and the results were delicious.

    • MsMonsoon on June 12, 2021

      I was a bit intimidated by this recipe but it was quite easy and done in a few separate steps. Creamy layer of chocolate custard and a tangy, unsweetened creme fraiche topping on a crumbly chocolate cookie crust. Natalie Paull’s instructions are so clear, descriptive, and encouraging, too. The book photo shows this without the “chocolate rubble” on top, which looks pretty and streamline, but the gravely bits of chocolate help protect the top, especially if you need to cover it with plastic wrap before or after serving.

    • Melyinoz on May 30, 2021

      It was easy to make this gluten free as there is so little flour in the recipe. The creme fraiche adds a nice counterpoint to the base and filling that I don’t remember the Sara Lee original having. I’m going to share this with my neighbours and I think they will be very happy indeed.

  • Red velvet layer cake

    • lou_weez on July 09, 2020

      I used half yogurt/milk combo in place of the buttermilk in this recipe. Cakes took longer to cook than the stated 20-25min. I ended up turning the heat to 180 and that did the trick. This was such a lovely cake and everyone really loved it. Not a sweet cake, just right in its balance of flavors. The white chocolate cream cheese frosting is amazing!

  • Chocolate crème fraîche mousse

    • lou_weez on July 22, 2021

      Ridiculously good!! Smooth, light and not overly sweet. This is what chocolate mousse should be.

  • Baked chocolate mousse tart with spiced date caramel and peanut crust

    • ChelseaP on May 21, 2021

      This was so decadent! You have to make quite a few components but I found it relaxing and you get mini chefs treats if you taste as you go. The spiced date caramel is incredible and the finished tart kept well for days in the fridge.

  • Buttery date caramel

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  • ISBN 10 1743795254
  • ISBN 13 9781743795255
  • Published Mar 17 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States, United Kingdom, Australia
  • Publisher Hardie Grant

Publishers Text

For Natalie Paull, baking is a gift. It's also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking's sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own – whether it's a lemon curd cream crepe cake or pecan maple cinnamon scrolls.

Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, Pastries & Crusts; Tarts, Pies, a Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches.

While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that – once they get the foundations right – the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!).

Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.