Cupcakes from the Primrose Bakery

by Martha Swift, Lisa Thomas

Overview

Two mothers in London wanted to produce cupcakes from natural ingredients, using no preservatives and no artificial colors, ingredients, or flavors. And, equally important, they wanted them to look amazing and totally distinctive. They went to the US, to Italy, to Australia, and to the Philippines in search of original and appealing decorations - flowers, sprinkles, animals, butterflies. These simple recipes are for every possible occasion and public holiday - from Valentine's Day to Halloween, from weddings to birthdays.

Product Details

ISBN-13:	9781906868086
Publisher:	Kyle Books
Publication date:	04/16/2010
Pages:	144
Sales rank:	428,833
Product dimensions:	8.60(w) x 9.40(h) x 0.60(d)

Editorial Reviews

Swift and Thomas of London's popular Primrose Bakery usher readers behind the counter to share their recipes for cupcake success, with dependable results. After offering a handful of basic recipes for vanilla, chocolate, lemon and carrot cupcakes, the bakers offer six buttercream frostings (standard vanilla and chocolate as well as coffee, lime and coconut, orange cream cheese and lemon) that the form building blocks for the rest of the collection. Little more than variations on a theme, many of the duo's recipes employ either a twist on a frosting (chocolate liqueur) or the cake itself (Earl Grey tea, malted milk, etc.), with a selection of "special occasion" cupcakes (for events like christenings, anniversaries, and birthday parties) that merely suggests decorating ideas like jimmies and plastic cake toppers. While their photography and style is eye-catching and their recipes perfectly acceptable, Swift and Thomas offer few surprises; novices interested in testing the frosted waters will find this a practical collection, but experienced cupcakers (bakers and consumers both) will likely be disappointed.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly - Library Journal

Founders of London's Primrose Bakery—whose clients include Jude Law, Kate Moss, and Madonna—Swift and Thomas begin with a few basic cupcake and frosting recipes as well as an illustrated step-by-step frosting method. More advanced recipes are grouped by holiday, e.g., Earl Grey Cupcakes for Mother's Day and White Amaretto Cupcakes, topped with edible flowers, as the perfect wedding treat. A few cakes are also included. Resources are provided with web sites, addresses, and phone numbers. Highly recommended for libraries that are looking for an advanced cupcake book—chefs will find plenty of party ideas.

Library Journal