What To Bake & How To Bake It

This fall I’m bringing my step-by-step sensibility to one of my all-time favourite subjects – baking – with a brand new book.

Whatever your level of skill or experience, What to Bake & How to Bake It will help you to bake something to be proud of.

As with the other titles in my What to Cook series, I’m taking a back-to-basics approach to 50 favourite recipes, each of which is accompanied by photos of the ingredients, a clear image of every step and a finished shot of the final product to help you cook along and achieve success every time.

I develop all of my own recipes, baking and tweaking again and again to make sure each method is simple as it can be without compromising on deliciousness. My recipes are thoroughly tested to ensure they work the first time with no nasty surprises.

Beginners will find that the text is written in a practical way, demystifying the craft of baking without bogging you down in technical information. More experienced cooks can enjoy revisiting old favourites and trying something new. Since writing the book, I’ve personally found it hugely useful to have the key recipes I turn to (such as brownies, pound cake, muffins) collected together in one neat package.

Choosing the recipe list was easy; I wanted this book to contain the 50 recipes you would find most useful for daily life, plus those special occasions when homemade says it best. From classic Peanut Butter Cookies to Flourless Chocolate Cake to freeform Apple & Blackberry Pie, What to Bake & How to Bake It covers every recipe you need to know to become a better baker.

AVAILABLE NOW

Order Here: Phaidon Store | Amazon | Barnes & Noble | Indiebound

LOOK INSIDE

 

RECIPES FROM THIS BOOK

  • Yield : 16 pieces
  • Servings : 16
  • Cook Time : 35 Min
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13 Responses to Fudgy Cheesecake Brownies

  1. Jo September 12, 2014 at 4:51 am #

    Hi Jane,
    Congratulations on your new book! Among the many interesting recipes, I particularly want to make the chocolate fudge cake. I was happy to see your use of condensed milk in the icing. I use it too but w/o the cream and butter. It does become a little stiff if you cook it too long but it’s an easy recipe.
    Please just confirm that the absence of eggs in the cake recipe is intentional.

    Thanks and Best Woshes,
    Jo Reyes

    • Jane Hornby
      Jane Hornby September 24, 2014 at 5:26 pm #

      Hi Jo, thank you for your message, my apologies for taking a while to respond. I’m just getting used to being fully online! In short, yes, the absence of eggs is intentional. I know it sounds weird but it’ll work. Thanks for the congrats, let me know what you think of the recipe! With best wishes, Jane

  2. Heidi December 30, 2014 at 4:36 pm #

    Hi Jane, I’m looking at using your rich chocolate cake as a tier for a wedding cake, you mention about double lining the tin as before, please could you just clarify this for me to exactly how to do it?
    Many thanks Heidi

    • Jane Hornby
      Jane Hornby January 5, 2015 at 7:15 pm #

      Hi Heidi, sorry to have missed this message. Double-line means to line the base and sides of the tin with a double-thickness of baking parchment, which helps to protect the cake from the heat of the oven when a cake is going to be in there for a particularly long time. There are images of this in my Christmas cake recipe – I’ll try to upload them soon. There is a video of how to line a cake tin here (very old, terrible sound!!) http://www.bbcgoodfood.com/technique/how-line-cake-tin
      For a more recent vid on lining a tin you can see this video here, though it doesn’t cover double-lining. https://www.youtube.com/watch?v=pN-2vYlknqw

      Hope this helps for now. Jane

  3. Shirley January 7, 2015 at 12:46 pm #

    Hi Jane
    I would like to make your vanilla celebration cake and maybe I am having a senior moment but when you state separate 3pf the eggs and add whites to 3whole eggs . (You won’t need the yaks here) does that mean I don’t need the other yolks as I can’t find anywhere in the recipe where you then add them later !!!!
    Kind regards shirley

  4. Lindy January 26, 2015 at 2:38 pm #

    Hi Jane,

    I received your book as a Christmas gift from my husband ( I don’t know if this was a hint :-). I have made the Malted Milk Birthday Cake-frosting was delicious! did not taste malted flavor, can I add more next time? Also the Golden Citrus Drizzle Cake (in my recipe box forever!) What do we do with the rest of the zest? the recipe only uses 2 teaspoons? Are we suppose to put it in the glaze?

    Thank you
    Novice Baker who loves dessert!

  5. Toni February 13, 2015 at 12:58 pm #

    Hi Jane

    My mother in law (who I beleive knows your mom quite well!) brought me your Fresh and Easy book for Christmas. I absolutely love it, such a useful book. I have subscribed to Good Food for years and made your recipes from that, but without the connection. looking forward to the Coffee cake from this months subscription
    x

    • Jane Hornby
      Jane Hornby March 16, 2015 at 11:20 am #

      Thanks for letting me know Toni! Great to hear you are enjoying the recipes. Best wishes, Jane

  6. Eva July 21, 2015 at 11:02 am #

    Hi Jane, I’ve been given your book as a present and it inspired me to start baking. I’ve now made the Victoria Sponge and Marble Jaffa Cake and they both turned out amazing. Your recipes are really easy to follow and I would recommend your book to all the new and experienced bakers.

    • Jane Hornby
      Jane Hornby July 30, 2015 at 10:02 am #

      This is the kind of message that keeps me cooking! Thanks Eva, I hope you continue to bake and grown ore confident by the day. Best wishes, Jane

  7. Kimberly L. July 29, 2015 at 5:44 pm #

    Hello! I found your book a few weeks ago and fell in love! I ended up buying it for my boyfriend who has never baked a thing in his whole life. He made me the Citrus Drizzle cake last night, and my oh my, it is SO good! One thing we both couldn’t figure out is what to do with the rest of the zest. The recipe states to zest the 2 lemons, 2 limes, and mandarin orange, and then to use only 2tsp. in the cake, “saving the rest for later.” Well, there is never mention of what to do with the rest of the zest. I wonder why you would use the zest from all 5 pieces of fruit, only to use about half of it. Where is the rest of the zest supposed to go? If it’s not needed, maybe the recipe should only use one lemon, and one lime?

    • Jane Hornby
      Jane Hornby July 30, 2015 at 10:01 am #

      Hi Kimberly, thanks for your message and for the enthusiasm! Well spotted (hangs head in shame). The leftover zest should added in to the final sugar and juice for the topping. Another reader alerted me to the oversight a while back, it slipped past me at the proof stage. I’ll make sure that we get it amended if I’m lucky enough to have a reprint.

      I hope that the book continues to inspire you to bake and you both continue to enjoy the recipes.

      With all best wishes,

      Jane

      • Kimberly L. July 30, 2015 at 5:16 pm #

        Thank you so much for responding, and for the kind words. I’ll make a little note so next time we make it (which we definitely will) we’ll add it in. We just got both your other books last night — they are also so gorgeous, and we can’t wait to cook from them!

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