Small Batch Bakes: Baking cakes, cookies, bars and buns for one to six people: THE SUNDAY TIMES BESTSELLER (Edd Kimber Baking Titles)

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I write freelancefor numerous magazines and newspapers and my work has featured in publications such as BBC Good Food, Olive Magazine, Delicious, The Washington Post, Bake From Scratch, The Guardian and many more. I alsomake regular appearances on TV including on Sunday Brunch, Saturday Kitchen, Good Morning America and as resident baker on The Alan Titchmarsh Show. When the cake is cool, reheat the oven to 180º (160ºC Fan) 350ºF, Gas Mark 4. Combine the glaze ingredients in a bowl and mix together until smooth and pourable. Drizzle the glaze all over the cake, then return it to the oven for a couple of minutes, or until the glaze is set. (this step is optional, the glaze will eventually set at room temp but for that classic doughnut style glaze the heat helps) Is it weird that I have a favourite cake texture? I’ll let you decide but I’m guessing its not quite normal. Weird or not, the fact is I do have an ideal cake texture and todays recipe is a perfect example, a cake that I am completely in love with. The texture is found most commonly in pound cakes and loaf cakes, it's a dense and buttery texture, almost velvet-like in its tenderness. It’s the type of cake that sits on your counter and demands you take a little nibble every time you walk past it, a cake that needs sharing before you ‘accidentally’ eat 3 slices in 1 day. To make the cake, melt the diced butter in a small pan over a medium heat, then set aside. Place the sugar, egg, cream and vanilla in a bowl and whisk together until smooth and combined. Add the flour, baking powder and salt and whisk again, just until a smooth batter forms.

One Tin Bakes: Sweet and simple traybakes, pies, bars and One Tin Bakes: Sweet and simple traybakes, pies, bars and

The Boy Who Bakes was my first book and it will always hold a special place in my heart. Therecipes are varied and covereverything from comforting desserts like apple crumble through delicious layer cakes, something for all tastes and skill levels.

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In a third, large bowl, whisk the sugars, egg and vanilla until light and fluffy. Pour in the melted chocolate and whisk again until smooth and combined. When the buns come out of the oven, while still hot, liberally brush them with the syrup and then sprinkle over the sesame seeds. Leave the buns to cool completely in the tin before removing and serving. Leave to cool in the tin for an hour, then refrigerate for at least 4 hours, before cutting into squares to serve.

Small Batch Bakes by Edd Kimber | Hachette UK Small Batch Bakes by Edd Kimber | Hachette UK

For the bread dough add the flour, sugar, salt and yeast to the bowl of an electric stand mixer with the dough hook attachment and mix briefly to combine. Add the milk and eggs and knead on medium-low speed for about 10 minutes, or until the dough is smooth, elastic and pulling away from the sides of the bowl. With the mixer still running, add the butter, a little bit at a time. Once the butter has been worked into the dough, continue kneading for a further 10 minutes or so until the dough is once again pulling away from the sides of the bowl. Place the dough in a lightly greased bowl, cover with clingfilm and refrigerate overnight or for up to 2 days. If you prefer, you can let the dough rise at room temperature, but it’s worth making this in advance as the dough is much easier to handle when thoroughly chilled. Cut the sausage into 12 equal-sized slices and place them, cut-side up, into the prepared baking tin. Cover with clingfilm and set aside to prove in a warm place for 45 minutes to 1 hour, or until the rolls are touching each other and feel puffy to the touch. Meanwhile, preheat the oven to 190°C (375°F), Gas Mark 5. Bake the buns for 30–35 minutes, or until golden brown.

This book is a peek inside the mind of one of my favorite bakers, where creativity with butter and sugar is paired with solid technique and downright fun. Edd shares a true world of possibilities - all within a 9x13 tin. This book is an absolute must-have for every home baker.' Joy Wilson I cannot keep jars of Biscoff spread in the house – they present a very real danger. If the jar is open – or, let’s be honest, even if it’s not – a spoon will magically appear in my hand, willing me to take a bite. So, when I do have some in the house and I want to use it in something, rather than letting it tempt me late at night, these brownies are my favourite way to bake with it. I get a treat and can share the rest or freeze them for a later date.