Mary Berry's Baking Bible: Over 250 Classic Recipes by Mary Berry

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  • Very best scones

    • Astrid5555 on October 01, 2013

      Very quick and easy, Nice with jam. Freeze well.

  • Divine chocolate birthday cake

    • jck99nz on October 21, 2016

      Not having used chocolate much for cooking, I followed the recipe which said to add 1T water (with coffee granules dissolved in it) to the melted chocolate. My smooth runny chocolate immediately turned to a stiff lump. Didn't take much research to find that water is the enemy of melted chocolate, causing seizure. Don't know why the recipe is worded this way - would be much better to add melted chocolate and coffee separately to the egg mixture. I used a couple of tablespoons of oil to recover the chocolate sufficiently to use, but not sure what effect it'll have on taste and texture - cake is still in oven.

  • Large all-in-one Victoria sandwich

    • sharifah on November 14, 2014

      I like that she gives variations for various tin sizes. I wanted to make a 7" cake, and she had an ingredients variation at the bottom of the page for 7" and 6" tin, which I thought was very useful. Cake was OK..nice...all-in-one method, can't go wrong really.

  • Chocolate chip cookies

    • sharifah on June 11, 2014

      Emmhh, these were okay, nice but...nothing special. A little bit flat, took a bit longer than the 10 minutes stated.

  • Blueberry muffins

    • sharifah on December 03, 2012

      Hmmm, these are OK, nothing really special...

  • Bara brith

    • sharifah on November 26, 2012

      Super easy and super yummy. Very sweet cake though, may reduce the sugar a little bit next time

  • Banana loaf

    • sharifah on February 10, 2013

      Quick to make, lovely, moist and not too sweet. Quick to disappear too.

    • Sparkles75 on April 23, 2019

      So easy and quick to make. Lovely flavour and texture. Nothing fancy here but didn't last long

  • Lemon Swiss roll

    • annapanna on January 04, 2015

      I used lemon curd made according to a recipe from Food52. I thought the layer of sponge it turned out a bit too thick. The flavor was nice, the kids loved it.It did crack a bit when rolling it, I need to figure out when is the best moment to roll it (is it better to wait that it cools down a bit? Or will it be even more difficult then?). Mary Berry says one should trim before rolling. I don't agree. It's not easy to trim nicely when it's still warm. Next time I will roll and chill first, then trim, to make a neater cut.

  • Doboz torte

    • annapanna on September 14, 2014

      There must be a mistake in the list of ingredients - the recipe does not use agave nectar, just sugar. The cake turned out well, but I would have liked the filling to taste more like chocolate, so next time maybe I will try ganache instead of the buttercream described. Also, I made 1 1/2 the given quantity of buttercream and used almost all of it.

  • Potato scones

    • Susan_F on January 28, 2014

      These were disappointing - I will stick to traditional potato scones in future, ie cooked on a griddle rather than in the oven.

  • Rich fruit cake

    • BasicStock on December 23, 2017

      My cake has now aged about six weeks, and it's delicious. I just used two types of raisins, currants, dried cherries and almonds, increasing amounts to get the same weight of fruits and nuts.

  • Focaccia bread with onion and balsamic topping

    • Wojtanowski on November 05, 2018

      Excellent with some fontina cheese and sage instead of thyme

  • The very best shortbread

    • Sparkles75 on April 23, 2019

      Fantastic shortbread and super simple to put together. Quite dangerous really!

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  • ISBN 10 1846077850
  • ISBN 13 9781846077852
  • Linked ISBNs
  • Published Sep 03 2009
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher Ebury Press
  • Imprint BBC Books

Publishers Text

This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged edition. Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake and Hazelnut Meringue Cake to tempting muffins, scones and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. Mary's easy-to-follow instructions and handy tips make it ideal for kitchen novices and more experienced cooks alike, and full-colour photographs and beautiful illustrations will guide you smoothly to baking success. Drawing on her years of experience to create recipes for cakes, breads and desserts, "Mary Berry's Baking Bible" will prove to be a timeless classic.

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