A cookbook straight from my favorite bakery in Melbourne, this a book for anyone living in this city who daydreams about what they might do with a garden. In that garden you would grow so many vegetables and flowers and herbs! And the things you could make from them! Parsnip and pear bars, chocolate and beetroot truffles, fennel and honey cake. This book gets extra marks for being especially handsome-looking.
Hayley McKee is passionate about creating sweets that taste of nature, where the ingredients are familiar, the coloring is genuine, and the flavors are unmasked. In Sticky Fingers, Green Thumb she celebrates the use of vegetables, edible flowers and herbs in her incredible baked desserts.
Sticky Fingers, Green Thumb includes recipes such as spiced parsnip and willow blossom cake; sweet pea and green tea cake; passionfruit cupcakes with raspberry basil frosting; peanut butter, rock salt and rosemary cookies; hibiscus brownies and lemon myrtle & fennel seed honey cake. Broken into five chapters: Real Baking Know-how; Vegetables in Baked Desserts; Herbs in Baked Desserts and Edible Flowers, each section includes a handy flavor wheel and gardening tips and tricks.
This is baking as it should be – soulful, earthy and seasonal in Hayley's signature, delicious style.
About the Author
Hayley McKee is a food writer, self-taught baker and owner of Sticky Fingers Bakery (established in 2010). She is known for her stunning cakes made with seasonal ingredients, edible native plants, and homegrown herbs and flowers. She is considered a go-to baker for bespoke baked creations that are big on flavors, not just looks, and has been named as the number one wedding cake designer in Melbourne.
Hayley's work has received local and international praise, and has been featured in international editions of Glamour, Rookie, Collective and I Heart. Her cakes and recipes have also been commissioned by The Age, Epicure/GoodFood, frankie magazine, ABC Radio, Warner Brothers Music, The Australian Ballet and fashion house Romance Was Born.