First Cream the Butter and Sugar is the perfect cook book for those who love a good homemade cake but don't love sifting flour (is it really necessary?) and enjoy a shortcut (do the eggs really have to be room temp?), Emelia Jackson has done the homework on your behalf. She breaks down the steps that truly matter and dispenses with those that don't.
Packed with advice for every level of home baker, this is the modern baking reassurance you need the night before the birthday party or just because it's a Monday afternoon and you feel like something sweet.
Hardback 408 pages.
Approx: 20 x 26cm.
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