Love is a Pink Cake: Irresistible bakes for breakfast, lunch, dinner and everything in between

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Love is a Pink Cake: Irresistible bakes for breakfast, lunch, dinner and everything in between

Love is a Pink Cake: Irresistible bakes for breakfast, lunch, dinner and everything in between

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Claire's recipes are generous, intuitive, and beautiful. This is a celebration of life, and the bounty of the earth. You will feel as though an old friend is taking you by the hand and teaching you how to make the perfect fluffy blueberry muffin. Pull up a chair. Claire is the friend everybody needs in their life. Laila Gohar Stir in the chopped almonds, flour and baking powder just to combine. Dollop this over the jam – don’t worry about spreading it evenly as it will melt into place in the oven and spreading it can cause the jam to get mixed in rather than remaining its own layer. Return to the oven for 30-40 minutes, or until golden and set. Allow to cool for 20 minutes. Fiona Leahy, Claire Ptak, Felicity Blunt and Stanley Tucci at the Love is a Pink Cake launch party at Rochelle Canteen Marco Bahler Claire is my favourite baker. I know so many of these recipes will become favourites baked again and again. A Violet recipe always works perfectly. Anna Jones, author of 'One: Pot, Pan, Planet'

Claire Ptak is the coolest girl I know. She makes baking sexy ... in a wolrd of saccharine this is the antidote Fiona Leahy Indispensable . . . Not only is Ptak's book compelling--her baking is excellent.--Rachel P. Kreiter "Eater" Add half of the dry flour mixture to the creamed butter and sugar and mix well. Then add the coconut milk and vanilla and mix again. Scrape down the sides of the bowl and add the remaining dry ingredients to the bowl. Mix well to incorporate all of the ingredients, but do not overmix or this will make your cake tough. Ptak provides an ingredient glossary to match UK ingredient names with US ones. Caster sugar is super-fine granulated white sugar. Semi-skimmed milk is low-fat milk. Strong flour is bread flour. (Most of us may know these things after seasons of The Great British Baking Show.) She uses English measurements with the the US equivalent in parentheses. I know that all I’ve pretty much done is shout recipe titles at you, but it’s hard to temper my excitement, and I’m not sure I’d ever want to. I regard the happiness I get from Love is a Pink Cake as a real gift, and I’m so grateful to Claire Ptak for it. It remains for me to do no more than tell you that the recipe I’m sharing with you today is her mother’s Lemon Meringue Pie Bars.

Love Is a Pink Cake offers glimpses of Ms. Ptak's personality, as well as of her personal life . . . Rich in color (a pistachio-green plum cake with candied violets) and texture.--Emilia Petrarca "New York Times" Ptak, a Northern Californian who was a pastry chef at Chez Panisse before moving to London, started off selling cakes from an East London market stall and opened her cafe, Violet, in 2010. In key ways, Ptak and her bakery typify an East London style that I’ve been describing to my friends for the past year. It’s a post-industrial space softened by the memory of a country house you’ve never been to: a little gingham and a lot of linen; terra-cotta pottery; dried flowers; sponge painting; enamelware; natural wine; white-washing; candlelight. The food in this paradigm, especially as shot for Love Is a Pink Cake, is unfussy, neutrally and pastel-colored, and showcases big, ripe hunks of whichever fruit’s now in season, all arrayed in rustic interiors nobody’s swept up before the shoot. Featuring gorgeous photographs shot in both England and California, Love is a Pink Cake is a treasure trove of inspiration for anyone eager to emulate Ptak's unique sensibility and dreamy creations in their own kitchen. Amazing recipes and heartfelt stories Christopher Kane, Creative Director and Founder of Christopher Kane

Ptak’s love for nature’s bounty shines through in this collection for fans of farm-to-table baking." Booklist - Jessica S. Levy Read More I met Dr Barbara Sturm in the Maldives – and this is what she taught me about holiday skincare Preheat the oven to 150°C fan/170°C/340°F/ gas mark 3½. Grease and line either 1 deep or 3 shallow 20cm (8in) cake tins.Claire's desserts are more than just a conclusion to a great meal; they're bites of special memories for me . . . Her cakes have been at the center of some of our most cherished family moments.--Meghan Markle, Duchess of Sussex "New York Times" Stir in the chopped almonds, flour and baking powder just to combine. Dollop this over the jam—don’t worry about spreading it evenly as it will melt into place in the oven and spreading it can cause the jam to get mixed in rather than remaining its own layer. Return to the oven for 30-40 minutes, or until golden and set. Allow to cool for 20 minutes. It's the transferable wisdom that makes Love Is A Pink Cake invaluable . . . And you will find that even the classics--yellow sheet cake with chocolate frosting, treacle tart with whipped cream--can be improved upon by following Ptak's advice.--Hayley Maitland "Vogue"

For the topping, beat the butter and sugar together until creamy but not fluffy. Add the extracts, salt, eggs and egg white, then beat well.Read More Chef Ruth Rogers and photographer Matthew Donaldson on breaking new ground with The River Cafe Look Book Harry and Meghan’s wedding cake baker Claire Ptak at the Love is a Pink Cake launch party at Rochelle Canteen Marco Bahler Put the butter, sugar and oil into the bowl of a stand mixer and cream until light and fluffy. Add the eggs one at a time until combined. Of course, Berry’s cookbook is good; just to be sure about that tart shell, I remade it for a quiche, and it remained an unassailable tart shell, one I’ll make again. To say that the book suffers in comparison to Ptak’s would be incorrect; they are different, with divergent goals, and as a hobbyist I need a completist tome as much as I enjoy reveling in Ptak’s meadowy sensibilities and artistic sympathy. But as both books are being issued around a great national inflection point, it makes sense to note that, just as they illustrate two very different kinds of baking books, they each also represent how baking can explain two confections of Britain’s national character, the cool multicultural East London and the white upper-middle-class English countryside. Love Is a Pink Cake offers glimpses of Ms. Ptak’s personality, as well as of her personal life . . . Rich in color (a pistachio-green plum cake with candied violets) and texture." New York Times - Emilia Petrarca

It might sound like I’m down on this, but on the contrary: There’s an intellectual honesty in this book. As a sort-of celebrity baker Ptak is webbed across continents and industries; what seems like name-dropping can also be true to the author’s experience. As she writes in the introduction, “Take the experience of your life and let it shape your baking. Bake more often. Bake for those you love. Love is a pink cake.” Meanwhile, whisk together the lemon juice and icing sugar until smooth. Spread this glaze over the cooled Bakewell, then slice into fingers. Decorate each slice with a preserved cherry. Not to say this undermines the book. For a hobby baker wanting to sharpen my skills, the challenge is part of the allure. Meanwhile, other recipes offer failsafe reliability. A Big Sur cookie uses up leftover granola; it’s not only a great cookie, but an exciting paradigm: Any recipe using up the dregs of my cupboard is a winner, and the final product will vary greatly by granola. Ptak’s bakewell bars are buttery, nutty, and laced with tart jam. They cut beautifully, look great on a stand, and make a traybake out of the most British possible tart. It was Violet that first opened my eyes to the potential of bakewell, a U.K. bakery case staple that can be stodgy, gummy, or bland. These, on the other hand, are now on my roster, along with those rye brownies. There's some cookbooks you enjoy reading and there's some that you read for the delicious recipes. This book is the latter. (Besides, not to sound like an old fart, but the type is tiny.) As a sort-of celebrity baker Ptak is webbed across continents and industries; what seems like name-dropping can also be true to the author’s experience.

Delightful . . . Claire has also given us a very delicious recipe for a dessert of muscat wine and raspberries, which I have already bookmarked for my own Easter lunch." Guardian - Nigel Slater Ptak's love for nature's bounty shines through in this collection for fans of farm-to-table baking.--Jessica S. Levy "Booklist" Ptak grew up in California and was Chez Panisse trained. She's a seasonal baker and an artist. An endearing reference to Amy Vanderbilt's Complete Cookbook with illustrations by Warhol. I love that Vanderbilt book just for the illustrations alone.



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