Jane’s Patisserie Celebrate!: Bake every day special. THE NO.1 SUNDAY TIMES BESTSELLER

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She has baked on This Morning, James Martin’s Saturday Kitchen, and her recipes have been featured in The Times, Fabulous, Cosmopolitan and Baking Heaven Magazine. They work as a starter, as a main to a dinner, as a lunch or even a snack and they are insanely easy to put together.

Put the balls into the freezer for at least 30 minutes, or in the fridge to chill for an hour or so.Whether you’re looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S’more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. Includes 70 new and exclusive recipes requested by her followers, a photograph for every recipe, popular classics from her blog - Mini Egg NYC Cookies, Chocolate Orange Cupcakes, Kinder Bueno Cheesecake and more! Combining the most popular viral recipes from Jane’s blog, like her Mini Egg NYC Cookies and Kinder Bueno Cheesecake, with 70 new, exclusive recipes requested by her fans, this book delivers on fun, customisable recipes for all bakers. However, if you wanted to make these at another time of year, such as Christmas, you could use red and green coated chocolates instead.

Thick, chunky and sweet New York-style Mini Egg NYC Cookies stuffed with chocolate chips and chocolate mini eggs… the be-all and end-all of Easter treats! I used a homemade pesto for these (the recipe makes more then you need, but the leftovers are great for many other things) and then used a variety of my most beloved toppings. These cookies are without a doubt one of the most popular recipes on my blog, and I am not even slightly shocked.Whether you’re looking for a fancy funfetti sponge cake for a Birthday, or a gooey S’more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. These beauties make a wonderful homemade gift; imagine receiving a few of them in a bag, wrapped with a cute Easter-themed ribbon! Jane has baked on This Morning, James Martin's Saturday Kitchen, and her recipes have been featured in The Times, Fabulous, Cosmopolitan and Baking Heaven Magazine. Portion the dough out into 8 balls (each should weigh about 120g) and lay out onto a flat tray that fits into your freezer.