The Art of Creative Baking

There’s a bit of a misconception that baking is all about measurement and precision. That there’s little room for creativity and ‘winging it’.

Over my years working in the food industry and more importantly, baking at home, I’ve found it just as easy to be creative with my baking as it is to ‘free-style’ my savoury cooking.

My hope for you is that this book inspires and encourages you to become a creative baker.

I want you to empower you to make delicious treats, regardless of your dietary restrictions.

This is why I include so many variations with each of my recipes. There are always twists and tweaks you can make to mix things up or overcome the dreaded ‘missing ingredient’ situation.

So don’t be afraid!

To help you on your journey here are my 3 steps for getting creative with your baking.

Mastering the Art of Creative Baking

1. Begin with the end in mind.
It’s super important to know where you’re heading before you start baking. I always take the time to imagine what I’m going to make. Until I have a clear picture in my mind, I don’t start cooking.

2. Learn the classic flavour combinations.
Years ago I went to a lecture by the pastry chef of New York restaurant, wd~50. What surprised me most was his confession that he avoids ‘out-there’ flavour combinations. There’s a reason that the classics are classic. There’s no need to reinvent the wheel. Wise words.

Here are a few of my favourite combos to get you thinking:
* peanut butter & chocolate
* peanut butter & bluberries
* lime & coconut
* apple & cinnamon
* strawberries & balsamic vinegar
* peaches & cream
* chocolate & mint
* chocolate & orange
* pear & pecan
* honey & almond
* maple syrup & pecans
* salted caramel
* cookies & cream
* raspberry & chocolate
* chocolate & chocolate!

3. Keep it simple.
Apart from burning things, I find my biggest baking failures occur when I get carried away and add too many elements. There’s nothing worse than a muddled mess.