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Cupcakes From the Primrose Bakery Hardcover – Illustrated, 17 Sep 2009

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Cupcakes From the Primrose Bakery + The Primrose Bakery Book + The Hummingbird Bakery Cake Days
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Product details

  • Hardcover: 160 pages
  • Publisher: Kyle Cathie (17 Sept. 2009)
  • Language: English
  • ISBN-10: 1856268470
  • ISBN-13: 978-1856268479
  • Product Dimensions: 23 x 2.3 x 24.5 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (190 customer reviews)
  • Amazon Bestsellers Rank: 8,251 in Books (See Top 100 in Books)

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Product Description


'I defy anyone to find a better cupcake.' --Jude Law

'This is an utterly enchanting book.' --Nigella Lawson

'There is no better place in London to get cupcakes.' --Evening Standard. 'Contentment is a cupcake away. The best ideas and instructions are in this lovely fingerlicking book.' --Fay Maschler

About the Author

Martha and Lisa founded Primrose Bakery in 2004 and started out supplying to their local deli Melrose & Morgan. The business grew to meet the rising demand and they now supply Selfridges food hall, Fortnum and Mason, Tom's deli in Notting Hill and Fresh and Wild, as well as an ever-expanding private client list, which has included Paul Smith, Kate Moss and Elton John. In autumn 08 they opened a Primrose Bakery in Covent Garden.www.primrosebakery.org.uk

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Customer Reviews

4.4 out of 5 stars

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By roadrunner on 30 Dec. 2011
Format: Hardcover Verified Purchase
I've owned this book now for almost 2 years and I can safely say it's the cupcake book I use most out of my extensive collection - so much so that the pages are stuck together with cake batter and buttercream! I have tried lots of recipes from this book including carrot cake, vanilla, chocolate, raspberry & white chocolate, coconut & lime, strawberry & cream, orange, lemon and amaretto to name just a few that come to mind. I have been told many times that the carrot cake cupcakes are the best people have ever tasted.
I read previous reviews about dense or heavy sponge and to a certain extent I agree. There seems to be a bit of a battle between The Hummingbird Bakery Cookbook and this one. I own both books and as far as I can see the main difference between them is that the Primrose Bakery book uses the creaming method (and no baking powder) to make the mixture rise whereas the Hummingbird bakery favour the all in one method (using baking powder). I think the omission of baking powder is the reason the primrose Bakery's cakes are slightly heavy, so all I do is add 1 teaspoon of baking powder to the mix and the cakes are perfect. I bake, on average, 2 batches of cupcakes from this book every fortnight to take into work and have always had favourable reports and they certainly disappear very quickly.
Another tip I would give is that the icing amounts are very generous so if you are just spreading the icing with a knife you will probably have enough if you halve the mixture. I ice the buttercream with an icing bag and nozzle for a more professional finish. This uses more buttercream but even so I still have some buttercream left over. I have found that the more you use this book, the more comfortable you become with the recipes and you can tweak them to your own tastes. All in all, this is one book I reach for time and again in the kitchen.
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92 of 96 people found the following review helpful By Mrs. D. Rowland on 25 Sept. 2009
Format: Hardcover
I bought this boook after developing a bit of an obsession with baking cupcakes. I wanted to try some different recipes to the standard cupcake recipes I usually used and this one caught my eye. It is fabulous! The images look fantastic and after trying out 2 recipes (chocolate and banana cupcakes and the "basic" chocolate cupcakes)I am really pleased with my purchase. Have also made the chocolate buttercream icing from the book too, which again was scrummy. There are plenty of "different" recipes that I am desperate to try out on my family and friends.

The recipes are all easy to follow, though some of them are a bit more complicated than what I've used before for cupcakes but the results are well worth the extra effort. A note about the recipes though, I followed them to the letter and got slightly different results than what the book leads you to expect (the chocolate cupcake recipe explains that the mix may resemble batter and might be easier to pour into cases from a jug rather than spoon, I found it to be very stiff actually and more like a chocolate mousse!)The result was THE BEST EVER chocolate cupcake though so I'm not worrying! Also estimations on the ammount the recipe makes varies quite a bit but generally you get more than you were expecting so who can complain! The chocolate cupcake recipe states 16 standard cakes but I got 16 very generously filled large muffin cases. The same with the banana and chocolate muffins, states 12 standard, I got 16 large muffin size.

All in all an EXCELLENT book and well worth the money. Order it now, you will not be disappointed!
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32 of 34 people found the following review helpful By Ms. Jasvinder Kaur on 18 Nov. 2009
Format: Hardcover
I got the book for my birthday after reading the 5 stars reviews and all the comments sounded positive I put it on my birthday wish list. This book lives up to the hype, I made the vanilla cupcakes and yes has other reviewers have mentioned they do require more effort then traditional cupcakes, but do not be put off by that they are simply delicious and worth the extra time, the only problem is I had to add a extra 5-10 mins of cooking time to each bath of cakes to ensure the cakes were cooked through, this may depend on type oven you are using. You have the option of making muffin or cupcake sized cakes I chose muffin but they were more filling once I added the Delicious butter-icing, so next time I will make smaller ones. Couple of reviewers have mentioned the large amount of icing used in the butter icing yes it is alot but i tend to half the butter icing recipe so only use 250g instead of 500g icing mentioned, plus these are intended has treat and you are spreading the cing between 12 muffin cupcakes or 36 mini cakes.

1) Invest in a electric mixer will make light work of mixing the mixture.
2) When putting the butter icing on be careful how much you spread on the top otherwise like me you will end up with a 1cm thick layer of icing on top.
3) Don't make same mistake has me and buy quality vanilla extract which has tiny bits of vanilla seed in so you end up with tiny tiny dots of black in your cakes.
4) Buy quality vanilla extract not that cheap one in a bottle for 59p, has it won't add that sweet vanilla taste.
5) You may need to leave your cakes in oven for little longer if they are not golden brown, and make sure when you gently press the top of cake that pop back up if not leave a little longer in the oven.

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