Disclosure / Disclaimer: I received this book, free of charge, from Quercus Publishing,via edelweiss,for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.
if you've watched any of the PBS show, The Great British Baking Show,
you know this amazing baker and author!
Synopsis:
With straightforward recipes you can trust from Mary Berry, the beloved judge of The Great British Baking Show, Fast Cakes is a must-have for all busy bakers.
Fast Cakes is a definitive baking book from the queen of baking, Mary Berry. Mary has incorporated her all-in-one method of preparation into as many recipes as possible, so her recipes are now faster to make than ever--nearly 100 of the bakes take only ten minutes to make.
There are scones, buns, cookies, bars, and breads perfect for any school or family party and, of course, fool-proof cakes for any occasion, from Honey & Almond Cake to Mary's First-Rate Chocolate Cake. Fast Cakes also includes many recipes perfect to make with kids, including Happy Face Cookies, Traffic Lights, and Jammy Buns.
If you miss Mary's wisdom and inspiration from The Great British Baking Show, or simply want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you, with more than 150 easy recipes to make with confidence.
Review:
This book was actually first published back in 1981, was quickly became a bestseller in Britain and Europe. For this edition, Mary revised and updated it, for more modern convenience and resources, and added in recipes from the original follow up, More Fast Cakes (which came out 7 years after the first book). It's a solid baking book, with every type of cake you really need! The cakes can be fancied up, or kept simple, but are equally enjoyable! The book has pictures that really make you want to start baking as well! We love Mary's recipes, and you will too!
Note:
I received only sample pages from the book, so my review only covers those 6 pages of the book and the index pages.
Note:
I received only sample pages from the book, so my review only covers those 6 pages of the book and the index pages.
Recipe:
This is a simple recipe that can be used for more than just blueberries- try it with Spring strawberries, raspberries or even a mixture of them all! A tray bake is any dessert,baked in a square or rectangular tin, and then cut into individual pieces, like we traditionally do with brownies or sheet cakes!
Blueberry and vanilla tray bake
Makes 16 servings
INGREDIENTS
For the Cake:
1 cp baking spread, from fridge
(you can substitute in margarine, as long as it is 70% oil/fat)
1 cp caster sugar
1 1/2 cps self-raising flour
1 level tsp baking powder
4 large eggs
4 tbsp milk
1 tsp vanilla extract
For the icing
1/4 cp butter, softened
1 cp icing sugar
1 tsp vanilla extract
2 1/8 cps full-fat mascarpone cheese
(can substitute cream cheese, if you can't find it)
For topping:
1 1/2 cps blueberries
Directions
1. Preheat the oven to 350 degrees. Grease your 9x11 pan, and line with non-stick baking paper.
2. Place all the tray bake ingredients into a large bowl, and beat with an electric mixer until light and fluffy.
3. Turn the mixture into the pan, and level the top.
4. Bake in the preheated oven for 30-35 minutes, or until the cake has shrunk a little from the sides of the pan, and springs back when pressed in the centre with your fingertips.
5. Leave to cool in the pan.
6. To make the icing: whisk the butter and icing sugar together in a bowl. Add the vanilla and mascarpone and whisk again until smooth.
7. Spread icing over the top of the tray bake, decorate with the blueberries and cut into square slices.
About the Author:
This is a simple recipe that can be used for more than just blueberries- try it with Spring strawberries, raspberries or even a mixture of them all! A tray bake is any dessert,baked in a square or rectangular tin, and then cut into individual pieces, like we traditionally do with brownies or sheet cakes!
Blueberry and vanilla tray bake
Makes 16 servings
INGREDIENTS
For the Cake:
1 cp baking spread, from fridge
(you can substitute in margarine, as long as it is 70% oil/fat)
1 cp caster sugar
1 1/2 cps self-raising flour
1 level tsp baking powder
4 large eggs
4 tbsp milk
1 tsp vanilla extract
For the icing
1/4 cp butter, softened
1 cp icing sugar
1 tsp vanilla extract
2 1/8 cps full-fat mascarpone cheese
(can substitute cream cheese, if you can't find it)
For topping:
1 1/2 cps blueberries
Directions
1. Preheat the oven to 350 degrees. Grease your 9x11 pan, and line with non-stick baking paper.
2. Place all the tray bake ingredients into a large bowl, and beat with an electric mixer until light and fluffy.
3. Turn the mixture into the pan, and level the top.
4. Bake in the preheated oven for 30-35 minutes, or until the cake has shrunk a little from the sides of the pan, and springs back when pressed in the centre with your fingertips.
5. Leave to cool in the pan.
6. To make the icing: whisk the butter and icing sugar together in a bowl. Add the vanilla and mascarpone and whisk again until smooth.
7. Spread icing over the top of the tray bake, decorate with the blueberries and cut into square slices.
About the Author:
Mary Berry is Britain's favorite baker and home cook. The much-loved judge of The Great British Baking Show,she is the author of more than seventy cookbooks and beloved for her practical and unfussy approach to cooking. When at home, she loves to be with her family and tending her garden.
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