This is a gorgous tome of a book, from the pastel and gold cover and pink-edged pages to the glorious photography inside. As anyone who's visited Lily's bakery will know, the focus is on outstanding presentation as well as delicious cakes.
The recipes in here do not disappoint,and celebrate unusual ingredients. They are divided into the following sections:
CAKES such as Bitter Chocolate Orange Cake, Beetroot Cake, Flourless Oreo Cake, Chocolate Avocado Cake and Margarita Drizzle Cake
PASTRY, with her gorgeous little Bakewells, Passionfruit Ganache Tarts and Rhubarb Tarts with Chilli and Ginger
BISCUITS AND TEACAKES including Biscuit Brownies, Baked Apple Cider Doughnuts, Hackney Buns and Chelsea Buns
MERINGUE - the bright pink Candy Floss Meringues look divine
CHOCOLATE - Chocolate and Pecan Truffles, Ganache Tarts with Honeycomb and Absinthe Hot Chocolate
SUGAR - Pecan Brittle, Caremelised Popcorn and Watermelonade
ICES - Mango & Mint, Coffee & Pecan and Brownie Chunk.
Decoration is key so Lily also teaches you how to make brightly coloured sugar shards, crystallised flowers, various buttercreams, ganache, coulis, and ways with both fresh and candied fruit, whipped cream and glitter to make your cakes spectacular showpieces that Marie Antoinette would be proud of.
She also includes a lot of practical, science-y but straightforward information about everything from how to know you're doing your pastry right to how to fill a piping bag. It is, in short, a masterclass in decadence and above all deliciousness.