Spectacular Cakes
This book is a versatile guide, for the novice and the more experienced cake decorator alike, to create a selection of stunning cakes for formal or informal events that will add that all essential ‘ wow’ factor to any event.
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Our Best Baking Books
There are few kitchen tasks more satisfying, or more welcomed by the recipients of your efforts, than baking a cake. This fabulous foursome of baking books hold a patisserie full of baked delights; cakes, treats and beyond. So let's bake!
Bad Girl Bakery
A book that delights in the joys of baking, from Everyday Treats (brownies, muffins, cookies) to Not-So-Everyday-Treats (loaf cakes, tarts, giant chocolate chip cookies) – there’s even a chapter on Cake For Breakfast. Recipes are made with the home baker in mind and hit just the right balance between do-able and aspirational.
Little Flower Baking
One of California's most acclaimed bakers is sharing her very best recipes, all adapted and carefully tested for the home cook. Extensively photographed and rich with Christine Moore's down-home warmth and wisdom, it inspires home cooks to make her rustically beautiful, always delicious cookies, cakes, pastries, savory baked goods, breads, rolls, bars, puddings, and so much more.
Baking
This master class in pastry making caters to both novice bakers and cake bosses. Culinary coach James Peterson presents the basics, such as moist sponge cake and devil’s food cake, along with ambitious showstoppers, like a Peach Crème Mousseline and Chocolate Hazelnut With Hazelnut Buttercream, dressed with meticulous illustrations and photographs.
Cooking With Wild Garlic
The scent of wild garlic is a sure sign that spring has arrived in many parts of the Northern Hemisphere. It's a forager's treat (identify it by its aroma and delicate white flowers), and it's available from some farmers' markets and greengrocers too, from mid-March until late April. The recipes in this collection include wild garlic, wild leek, and ramsons, all edible alliums that are well worth getting to know in the kitchen.
Be Inspired
Curated collections from ckbk's editors
Author spotlight
Features & Stories
Newsletter: 🍰 Let’s bake! + Parsi recipes to celebrate the Spring equinox🥘
‘The first thing to understand is that baking requires technique, attention to detail, and respect for processes. Talking about confectionery, small details make a huge difference in the final result.’ Luciana Corrêa
15 Top Technical Tips for Baking a Cake
Pastry chef Luciana Corrêa has scoured ckbk’s collection of baking titles for top tips from experienced bakers to help you reliably achieve the best results with your cakes. Read below for her 15 key tips for cake making, and watch out for more culinary tips in future articles in this series.
Newsletter: ☘️ Cook with the luck of the Irish for St Patrick's Day + Korean Food Made Simple🥘
With Saint Patrick's Day approaching on Tuesday 17 March, there’s every excuse to lean into the generous, comforting cooking of Ireland. It’s a cuisine that knows how to turn humble ingredients into something worth celebrating: potatoes, cabbage, butter, good bread and perhaps a splash of something warming in the glass. Just the sort of food that feels right while the weather still has a bite to it—and the kind that invites everyone to gather round the table and stay a while.
Newsletter: 🇺🇦 A collection of treasured Ukrainian recipes from Odesa + magical umami potatoes🥔
Congratulations to food writer Maria Kalenska on the publication of her brand new book Cuisines of Odesa: A Ukrainian Cookbook. We are thrilled to have it added to ckbk simultaneous with publication. An ambitious and heartfelt project, the book’s recipes tell the stories of their creators, and are arranged into sections reflecting Odesan life—eg. On a Sunny Morning: Breakfasts and Bites, and From the Garden: Fermenting, Pickling and Preserving.
Tales from the Chopping Board: Triple Umami Potatoes
In this latest in our occasional series of articles from ckbk subscribers, we feature this contribution from Anthony Humpage, an enthusiastic cook and YouTuber with a particular fondness for the cooking of Japan. Here he describes the genesis of one of his own favorite creations, ‘triple umami potatoes’.
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