The mood at Happy Foodie HQ has been nothing short of celebratory this week as we finally got our hands on the new cookbook from Jane’s Patisserie. As devout fans of Jane’s previous book, we couldn’t wait to discover what new creative flavour combinations, whimsical creations and downright deliciousness Jane has in store for us in Celebrate!. Filled with popular classics from her blog and social channels as well as brand new recipes requested by her audience, Celebrate! is all about marking special occasions with a bake. From funfetti birthday cookies to ghost cupcakes, mince pie brownies to Easter flapjacks, Jane presents cakes, cookies, traybakes, tarts, cheesecakes and more to help bakers of all levels celebrate every occasion in style. Needless to say, our obsession with Jane’s bakes has only intensified. Read on to find out how we got on with our first bakes from the book.
From the book
Jane’s Patisserie: Celebrate! Bake every day special
The brand-new cookbook from baking sensation Jane’s Patisserie
Celebrate every occasion with a bake, from birthdays to Christmas, Easter to Halloween
Featuring cookies to cheesecakes, traybakes to desserts, and much more
Buy From
Who: Mia Oakley, Campaigns Officer, Ebury Publishing
What I made: Florentines
What I thought: These Florentines were a delight to make and a delight to eat. My kitchen smelt wonderful throughout which meant I had to exercise a lot of restraint while they were cooling down so as not to eat them all. I used a combination of almonds, walnuts and peanuts in my mixture which gave them a nice varied texture. As I had a bit of left over milk chocolate I decided to drizzle it across the top of a few of the Florentines for an added extra. I also really appreciated how user friendly the recipe was with very easy and clear steps as well as preparation and shelf life times. Next time I make them, I am going to try and perfect the shape so they look as wonderfully round as Jane’s.
Name: Emily Brickell, Editor
What I made: Vegetable Tarts
What I thought: Being – of course – a massive fan of Jane’s sweet bakes, I was so excited to see what she could do with savoury food. These tarts have a pesto and sundried tomato base, then are piled with veggies and finished with two different cheeses. They are very easy to make and really delicious. The recipe makes six tarts, and would happily serve six people, but my partner and I devoured four between us because they are just that good.
Who: Abby Watson, Head of Campaigns, Lifestyle
What I made: No-Bake Chocolate Hazelnut Wafer Cheesecake
What I thought: Jane has the brilliant ability to turn your favourite chocolate bar into a delicious cake, cookie, brownie or cheesecake and this recipe with Kinder Bueno has been on my “to make” list for AGES – it did not disappoint. Easy to pull together and a great prepare ahead pudding that will woo those you’re making it for. Top tip – don’t be shy about pushing the cheesecake mix down into the tin – I was light touch with mine hence the gaps around the edge. Jane’s decorating inspiration was perfect and really elevated the finish of the dessert to make it look more complete, a real masterpiece.
Who: Demeter Scanlon, Head of Campaigns, Ebury Food
What I made: Crumpets
What I thought: Crumpets are one of my favourite things to have for breakfast. I have only every eaten store bought so this was my first time making them from scratch…and I don’t think I can go back to buying them again! These crumpets incredibly quick and easy to make with ingredients I already had in my kitchen cupboard. The crumpets were fluffy and soft on the inside, with the perfect amount of crunch on the bottom (as all good crumpets should be). I had half fresh with huge slather of butter and drizzle of honey and saved the rest to toast for breakfast throughout the week.
Who: Alice King, Senior Campaigns Manager, Ebury
What I made: Lemon Drizzle Loaf Cake
What I thought: I didn’t let the fact I didn’t own a loaf tin stop me from making this! Despite improvising with a baking tin within a baking tin this recipe was still just as delicious. The lemon zest balance was just right and the icing drizzle added a lovely sweetness to cut through the sharp lemon. It also lasted for a few days in a Tupperware! Definitely one I’ll be making again.
Who: Jessica Lockyer-Palmer, Marketing Manager, The Happy Foodie
What I made: Peach and Raspberry Cake
What I thought: This recipe, which is essentially a peach Melba upside down cake, promised absolutely everything I look for in a bake: a simple, fluffy, moist vanilla sponge, seasonal fruit and a laid-back baking method. The recipe calls for you to arrange slices of peach and raspberry on the bottom of your cake tin and carefully pour your cake batter on top. During baking, the fruit caramelises to create a wonderfully sweet soft fruit topping that looks beautiful when you flip the cake over. The sponge itself is also so light, aerated and delicate; the perfect base to allow the flavours of the fruit to take centre stage. I served mine with double cream (because who doesn’t love peaches and cream?) and the suggested drizzle of peach syrup.
Who: Sam Crisp, Ebury Commissioning Editor
What I made: Cinnamon Swirl Cookies
What I thought: These cookies are absolutely incredible! I dare you to try and eat just one. The ingredients and method are so simple it’s actually a really quick recipe to put together and the finished cookies would make a lovely gift if you bagged a few up with some nice ribbon. I’m not the best at rolling dough evenly but it didn’t even matter with this recipe as the delicious icing hides all manner of things. Next time I would use a sharper knife when cutting the cookies, as I think my blunt knife squashed the shape a little, but they still tasted great and there will definitely be a ‘next time’ for this bake.
Who: Francesca Sleet, Marketing Executive, The Happy Foodie
What I made: Scotch Eggs
What I thought: Scotch eggs are a staple at any picnic and I’ve only ever thought to buy the store bought option, but never again! I didn’t expect these to come out as beautifully as they did but Jane’s simple instructions made sure that it was nearly impossible to mess up. The only difficult part of making these was having to wait for them cool down before cutting them open to see the result! I loved the additional flavour that spicing up the sausage mix gave to each bite and I can see these being highly customisable. I served them as is, in the garden on a sunny afternoon but I will definitely be pulling this recipe out again for the next picnic I go on.
