A new star in the baking firmament – #TanyaBakes
Earlier this year I was asked to make an index for a baking book written by a YouTuber (yes that is a word, it’s in the dictionary). So I did the job and ended up a bit puzzled. There were plenty of recipes for cakes, cookies and cheesecakes, but they were a bit ‘easy’, no complicated techniques, no hard-to-find ingredients, not many flavours, and I wondered faintly why anyone had bothered to make the book. So I put the work behind me and got on with other things and wasn’t even tempted to try making any of them.
Last Friday, 1st July, while Britain and Europe were still reeling from Brexit, I was labouring over an index for a book about medieval trade across the North Sea, and on the day the destruction of the Somme was remembered (wasn’t #wearehere fabulous? I wish I’d been able to see some of the young men myself), Tanya Bakes was launched. And I finally got why the book was written, it’s not a book for my demographic at all, it’s a cookery book for people who want straightforward, simple, feelgood recipes, with nice pictures. It’s for girls (and boys) who want to thank their mum or dad or sister, or nan or uncle or teacher and make them a few cookies. It’s for friends who want to spend an hour together to make something before settling down to watch a movie. It’s for anyone who wants to make cheesecake or party pudding or a cake you can stick sparklers in. There’s not much in the way of fancy icing to be done and it shows it is OK to put sweets on cakes if that’s what you want to do. If you want recipes for Nutella or put peanut butter in something, you’ll find something to help you.
Twitter went mad. #TanyaBakes was used by people expressing their excitement at having received their copy, saying they were going to one of the book signings she has arranged, and more importantly perhaps, showing off their bakes. So it’s not my demographic, but I’ve got to congratulate Tanya if she encourages people to try a few things for themselves. It’s not a book to grab and use every day, I had to laugh a little at the person who put a review on Amazon complaining about the amount of sugar, but in moderation it has got good points.
And I made some brownies. Tanya’s most ‘exotic’ recipe uses coconut sugar and coconut oil, I swapped that out for brown and white sugar and some butter, but I did put in the half an avocado. Here’s a piece with some raspberries out of my garden and a bit of cream.