This is delicious, but the baking times are way off for both components, the sponge layer and the cheesecake layer.

BAKE IT, SLICE IT, EAT IT - Exploding Bakery BAKE IT, SLICE IT, EAT IT - Exploding Bakery

Start simple and work your way up to experimenting with new flavour combinations, different flours and seasonal ingredients if the mood takes you. We pay respect to the Elders past, present and emerging, and extend that respect to all Aboriginal and Torres Strait Islander peoples today. To really dive in at the deep end of the flavour pool, try these with some smoked sea salt sprinkled on top.

In some ways it felt like we were divulging secrets that we've only ever talked about in the bakery.

Bake It Eat It - Facebook Bake It Eat It - Facebook

They tore up the recipe book and made their own cakes and brownies, to pave the streets with proper slabs of cake, made with honest ingredients.This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Beautifully photographed, lovely intro explaining their motivation (worth a read for that alone)… but most recipes are VERY heavy on butter or oil so would be for very occasional baking for my family of primary school aged children (treat food, not school lunch snacks). The first time I heard the phrase imposter syndrome, I was quick to lazily apply it to myself and every aspect of what I do and have done since starting the company. A whole load of tasty cake recipes - from knockout carrot cake, banana bread, tiffin, crumble cake and cheesecake to an irresistible array of brownies - awaits you here and they're all made in one size of brownie tin.

Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom Bake It. Slice It. Eat It. by Tom Oxford, Oliver Coysh, Tom

They are an environmentally and socially conscious brand, getting features in Vogue, Tatler, Vanity Fair, The Times and the Guardian. Spoon teaspoon-sized dollops of marmalade on top and bake at 170C (150C fan)/325F/gas 3 for 25-30 minutes – you want a bit of a wobble in the middle of the tray to get that fudgy texture. Slowly stir in the melted chocolate so the mix becomes emulsified, then add the rye flour, baking powder and fine sea salt and mix until combined. Other days could be spent perfecting just one recipe over and over again, even having them roll into the next day.A whole load of tasty cake recipes – from knockout carrot cake, banana bread, tiffin, crumble cake and cheesecake to an irresistible array of brownies – awaits you here and they’re all made in one size of brownie pan. Today they continue to provide great cakes to the food service industry, but also make brownies designed to be posted through a letterbox. But once we accepted the fact that we’d signed the publishing deal, the only thing left to do was get our heads down and hit the deadlines. Now, after a very long and slightly nervous wait, we've seen the first copy of the book in the flesh. Making the mix with a low-gluten wheat flour from a local miller can also add some maltiness, but it’s OK to use normal white cake flour, too.