The Hummingbird Bakery Home Sweet Home: 100 new recipes for baking brilliance

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Ever since the first Hummingbird Bakery opened in Notting Hill, west London, in 2004 it has been amazing to see how many people have enjoyed our cakes and treats. That they have also been inspired to bake at home, however, is something that we never expected. The popularity of home baking has grown so much since our ovens were first turned on, which is something that makes us extremely happy. So for Home Sweet Home, our third cookbook, we decided to celebrate classic home baking with best-loved flavours and nostalgic recipes – all of which come with our distinctive American-inspired Hummingbird Bakery twist, of course!

America has a rich heritage of home baking, handed down from generation to generation, never ashamed of being sweet, indulgent or brash. But there’s also a down-to-earth quality about American baking, never needing to be overly fussy or putting style before flavour.

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8. When the mixture reaches the right temperature, whisk in the bicarbonate of soda – the mixture will froth up quite vigorously. Wearing oven gloves, carefully pour the toffee immediately into the prepared tray. Leave to cool and set completely.

9. Using a freestanding electric mixer with the paddle attachment or a hand-held electric whisk, gradually mix the icing sugar, cocoa powder and butter together on a low speed until combined and there are no large lumps of butter. Gradually add the milk while mixing on a slow speed. Once incorporated, increase the speed and beat until light and fluffy.

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