Squires Kitchen Bake School 6

SKU: 9685

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Squires Kitchen Bake School 6
In this issue you’ll find 35 step-by-step recipes, from the ultimate homemade cheese straws to a stunning, two-tier festive carrot cake decorated with white chocolate trees. As well as being seriously tasty, these bakes will help you to develop your culinary skills using tips and techniques from our expert tutors.
Divided into six collections, the recipes identify the latest trends in baking and food styling to make sure you’re always one step ahead. They’re also tried-and-tested by professional chefs so you know you can rely on them. Try the diverse and delicious range of recipes in Chocolate, embrace the trend for all things rustic in The Great Outdoors, and perfect your pastry skills in Pastries and Pies. The squash, maple and pecan pie is to die for – it’s sure to become an autumnal classic. In Winter Wonderland you’ll find show-stopping centrepieces and gifts for the festive season, from red-breasted robin biscuits to a ‘naked’ caramel cake with gilded pears. And if you’re baking for people with gluten-free or even vegan diets, they are all catered for in this issue.
Not only do we like to introduce you to new recipes and techniques, but also new bakers. Meet Emma Iivanainen, an award-winning cake designer from Finland who has a flair for colour and flavour combinations. You can also read interviews with our tutors and students to find out their top baking tips, and find out what you could learn from the wide range of courses at Squires Kitchen International School.

Squires Kitchen has been the UK’s leading cake decoration specialist for nearly 30 years and students come from all over the world to learn to create, bake and decorate with us. The projects in this magazine give you a taste of the wide variety of skills you can come and learn from our tutors here at Squires Kitchen International School, many of whom are published authors and masters in their specialist areas. It is amazing to think that we have over 320 years of combined teaching experience to draw on, all under one roof. In this issue you will find more than 40 original recipes and guides for all occasions, from afternoon tea treats to spectacular centrepieces. Whether you are looking for perfect pâtisserie, cakes for special diets, tips for working with chocolate, or sweet and savoury ways to use yeast for delicious results, you have come to the right place. Pick your own favourites from our selection of treats inspired by fruit, vegetables and flowers, and brighten everyone’s day whatever the weather with a rainbow-themed dessert table. All of the step-by-step guides are tried and tested by professional chefs so you can be sure your bakes will be a cut above the rest. And we don’t just cover baking; you will also find plenty of food styling tips and decorative techniques including piping with royal icing, painting chocolate moulds and making beautiful sugarcraft flowers

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