What could be more enticing than the aroma of floral-scented scones or cupcakes wafting through the kitchen? Floral essences have long been used to flavour cakes, and crystallised flowers to decorate them, but when flowers inspire Frances Bissell's baking she does much more than add a dash of rosewater here, a spoonful of lavender jelly there.
The floral cook sans pareil, Frances offers such delights as Lavender and White Chocolate Caramel Cake; Mango and Jasmine Upside-Down Tart; Saffron and Rosewater Biscuits; and Peach, Lavender and Almond Tart. Savoury baking is also on the menu, with Wild Garlic Flower, Walnut and Cheese Biscuits; Lavender and Tomato Tart; Marigold, Olive and Manchego Scones, and other imaginative delicacies.
Giving easily-followed basic recipes for sponges, cupcakes, breads, scones, muffins and the other cornerstones of the baking repertoire, Frances Bissell enables both novice and experienced bakers to proceed confidently and produce delicious, creative treats.