Hello cake-lovers, we’ve closed the doors on the second chapter of Beatrix Bakes. But we’re preparing to rise again in 2024.
There’s a fresh book baking, new recipes on the way, and so much more. Check in here and on Instagram to keep in touch. I’ll still be baking because once you fall in love with cake, you never fall out of love.
Stay sweet,
Nat x
Recipes
Natalie Paull
I was born to bake. After my first butter cake at the age of seven (a tender age, definitely NOT tender cake), baking became my one true love. In my teens, Vogue Entertaining sat beside Smash Hits magazine on my bedside table. I was besotted with pictures of chocolate roulades with mascarpone as much as gazing upon John Taylor from Duran Duran’s extraordinary cheekbones! At eighteen I got my first commercial kitchen job as an apprentice chef and started absorbing knowledge like a tres leches sponge absorbs the milk. I started in the entree/salad section but just couldn’t deny the fact that my heart was all things sweet and kept moving towards the pastry section.
The Beatrix Bakes Book
Nat Paull's recipes are inspired by classics the world over, but they are irreverent too, and in this book she delights in showing readers that once they get the foundations right the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket ). The pages are filled with authentic photography that works as a stunning visual endorsement of Natalie's favorite treats. The recipes are divided across ten chapters: Crusts, Doughs, Pastries & Crusts; Tarts, Pies, A Crostata & a Galette; The Cake List; One in the Hand; Yeasted Bakes; Fruit-full; Creams, Custards, Fillings, Glazes and Buttercreams; and Finishing Touches. Peppered throughout are infographics, offering readers a visual (pie chart) guide to following their baking hearts.
Another Slice (March 2024)
Discover recipes for irresistible cookies and tray bakes, cakes, tarts, pies (and a strudel), doughs and epic day-off baking projects to fill your weekend. It also features Beatrix baseix – think cream, custard and ganache – fruity bits and cake-cessories (honeycomb, toffee, streusel and spice), as well as the beloved Adaptrix tips for handy substitutions, all served in Nat's signature style: warm, encouraging and firm when required.
Available 6 March 2024
What’s next for Beatrix Bakes?
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