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Baking Mash-Up: Chownies, tiramuffins, pretzants, sneesecake and more! Hardcover – 11 Sep 2014

4.8 out of 5 stars 4 customer reviews

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Product details

  • Hardcover: 64 pages
  • Publisher: Ryland Peters & Small (11 Sept. 2014)
  • Language: English
  • ISBN-10: 1849755582
  • ISBN-13: 978-1849755580
  • Product Dimensions: 19.6 x 19.3 x 1.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 198,637 in Books (See Top 100 in Books)
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Product description

About the Author

Victoria Glass is the author of Boutique Wedding Cakes and Deliciously Vintage. She is a cake maker and private sugarcraft tutor. Her bespoke celebration cake business, Victoria’s Cake Boutique, was launched in 2008, and provides beautiful, tailormade designs. Victoria’s celebrity clients include Miranda Hart, Dave Gorman, The Princes’ Trust and The Royal British Legion. She also writes the popular blog victorias-alphabet-soup.blogspot.com. In 2013 she launched Milk & Sugar, an afternoon tea ‘supperclub’ along with fellow author Milli Taylor. She lives in South London, England.


Customer Reviews

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Top Customer Reviews

Format: Hardcover Verified Purchase
Excellent Christmas gift . Great fun recipes to try.
Ordered it on Sunday and arrived on the Monday through standard delivery.
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Format: Hardcover Verified Purchase
Exciting mashup, friends raved for it!
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Format: Hardcover Verified Purchase
Good range of unusual bakes
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Format: Hardcover Verified Purchase
As described
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 3.0 out of 5 stars 3 reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Five Stars 16 Oct. 2014
By Kelly Calame - Published on Amazon.com
Format: Hardcover Verified Purchase
have enjoyed reading this cant wait to make some
2.0 out of 5 stars Interesting, but British. 19 May 2015
By M. B. likes baking - Published on Amazon.com
Format: Hardcover
This is an interesting book. The Boston blackout cake with vanilla creme pastry filling is luscious-looking. I'm intrigued by a brownie in a tiny tart shell. But the flavors are purely British. An oatcake layer in millionaire's shortbread (basically homemade Twix, but the shortbread layer is oats)? Garibaldis with shortbread? Um, translated, that's currant cookies combined with shortbread. The brownies in a pie crust have ginger and orange zest in them. Um, no thanks. "Freckles cakes" -- these are Eccles cakes with frangipane. ??? To translate, it's a hand pie with a currant filling and frangipane filling, which is like marzipan with eggs. It's a cute idea, but I'm just not a currant person. There's a recipe for Torte tatin, which is Tarte Tatin (apple-caramel tart) with an almond, flourless cake.
The ideas are interesting but this book was printed in the UK with some poor attempts at "translation." For example, several of the recipes call for 3 1/2 oz. of baking chocolate. Have you ever tried to measure out 3 1/2 oz. of chocolate chips? Pretty much impossible since Americans don't generally bake with scales. And cutting off half of a square of Baker's chocolate to make 3 1/2 oz.? You'd need a machete. The recipe measurements are given in metric units and don't always translate well, plus there are mistakes (page 46 -- how much cornstarch? It just says 35 g.!). A lot of the recipes call for muscovado sugar, which I know is available in the U.S., I've just never used it and don't feel up to buying unusual ingredients to try a recipe that uses just a little of it.
So, it's a cute, pretty book for Brits, but Americans have better options, like Dorothy Kern's Dessert Mashups (chocolate chip cookie pie, sconuts, s'morescake) or the Hungry Happenings blog (conversation heart cheesecakes, bunny butt ice cream cones).
0 of 1 people found the following review helpful
2.0 out of 5 stars Two Stars 7 April 2015
By Carole Vargas - Published on Amazon.com
Format: Hardcover Verified Purchase
Ok but not great
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