You Had Me At Cake

We live in a cynical world: there's not nearly enough cake. Baking holds and shares memories. Each slice of cake carries the scent, the flavour, and the wonder of a birthday, a friendship, a celebration. The classic art of cake-baking is also a rhythm that can bring so much joy to the baker—especially when you're measuring, creaming, folding, and scraping to foolproof Emelia Jackson recipes. Every style of cake imaginable is covered here across four approachable, delightful, fully photographed chapters:

Hello, is it cake you're looking for? For all the go-to classics, from one-bowl wonders like fluffy vanilla cake and carrot and pecan cake, to the code-breaking recipe for café-style banana bread.

All you need is cake. The perfect introduction to nut meals, syrups, and more, this chapter features creative and simple cakes that will enhance your flavour and texture combinations, including a roasted plum, brown sugar, and cinnamon pavlova for a very special summer celebration.

May the (mini) cake be with you. Cake can come in all shapes and sizes, including mini lemon polenta cakes and cardamom and blackberry financiers, all purpose-designed for travelling to a friend's home or gifting (after saving one for yourself).

Around the world in 80 flavours. A delicious voyage through cultural cornerstones, from Syrian orange cake to two wonderful Hungarian layer cakes to impress, and an incredibly easy but satisfying French yoghurt cake.

In Emelia's hands, cake becomes limitless. Each of the 80-plus recipes is flexible, adaptable, and designed to welcome bakers of any skill level. Now, show me the cake.