World’s Best Cakes

World's Best Cakes is a fabulous collection of globally inspired classic bakes, from national favourites such as American Boston Cream Pie and British Chelsea Buns to exquisite small treats including Russian Tea Cakes and French Madeleines. Each recipe has been meticulously researched and perfectly baked by Roger Pizey, one of the world's leading pastry chefs

Whether you are a baking novice wanting to make your first Plum Madeira or a seasoned pastry enthusiast wishing to impress with a Millefeuille or Croquembouche, the book is divided into chapters that correspond with types of cake and baking techniques. These include Sponges and Layer Cakes; Loaves and Pound Cakes; Fruit, Nut and Seed Cakes; Tray Bakes; Cheesecakes; Small Cakes; Leavened Cakes, Pastries; Tarts and Celebration Cakes.

Each recipe has fascinating insights into the origins, culture or traditions associated with each cake, and dotted throughout the book are feature recipes from guest chefs, including Mark Hix and Marco Pierre White in London, Shannon Bennett in Melbourne and Lucas Glanville in Singapore.

For those who love to travel, each chapter includes a section on unmissable cake-eating destinations around the globe. These act as your personal guide to the best places to pause for coffee or tea and cake, whether you're in London or Paris, Copenhagen or Vienna, New York or Tokyo, Sydney or Singapore.

World's Best Cakes is a superlative global resource for the art of cake baking, a showcase of awe-inspiring cakes and pastries, each one a testament to the superb baking skills of master pâtissier Roger Pizey.