Bake with BrookiStep into the kitchen with wildly popular baker Brooke Bellamy, owner of Brooki Bakehouse, and discover how to create the most delectable sweet treats for every craving and occasion. Since growing up baking with her mum in Tasmania, Brooke’s journey to becoming a bakery owner has spanned continents: from patisserie classes in Paris and visiting Swiss chocolate factories, to hunting down the ultimate cookies in New York City and seeking out cardamom buns in snowy Copenhagen. Now, she inspires millions of followers with her day-in-the-life videos from her Brisbane bakery, selling out daily to the queues of fans waiting in line for their Brooki fix. Brooke’s insatiable sweet tooth and passion for creating the very best bakes have driven her through it all, to here: her first cookbook. BAKE WITH BROOKI has everything – those chunky cookies that have gained a cult following (of course!) plus brownies, cupcakes, traybakes, macarons, cheesecakes, layer cakes and more. They’re all beautifully photographed and come with Brooke’s top tips for success every time, no matter your skill level. These are the tried-and-true recipes behind the bakes that have made Brooki Bakehouse famous, plus the brand-new personal favourites that Brooke loves to make at home for friends and family (or a late-night sweet moment). You’ll find cherry-topped Red Velvet Cupcakes, a deliciously rich and surprisingly easy Biscoff Cheesecake and Sticky Date Puddings to wow your guests. Baking is better when you BAKE WITH BROOKI! |
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1½ teaspoon 15 MINUTES 20 MINUTES COOKING 30 minutes 4½ oz 9 oz airtight container Allow to cool almond meal almond paste BAKE WITH BROOKI bakery baking paper baking powder baking trays beat the butter Biscoff biscuits blondies bowl BROOKI BROOKI BROOKI brownie buttercream cake tin caster sugar cheesecake cocoa powder cookie dough balls cool completely crumb cupcake dark chocolate dry ingredients egg whites Ferrero Rocher fl oz flavour fridge fully incorporated g 1 lb g 14 oz g 3½ oz g 4½ g 7 oz ganache Grease and line heat icing sugar large eggs layer lemon light brown sugar low speed macaron shells matcha melted meringue mix until combined Nutella paddle attachment piping bag Place plain flour Preheat the oven PREPARATION raspberries recipe room temperature saucepan sifted slice stand mixer STORAGE Store tablespoon teaspoon of vanilla thickened cream turn the mixer unsalted butter vanilla extract whisk attachment