What do you think?
Rate this book
The Hummingbird Bakery Cookbook
The Hummingbird Bakery is the destination bakery for Londoners with a passion for great cakes. In this irresistible book, the chefs from the bakery share their recipes for a delicious range of 60 bakes, from deliciously light cupcakes with pretty buttercream frosting to moist chocolate layer cakes and zesty lemon meringue pie. Hummingbird recipes not only taste great but also look spectacular - without resorting to fussy recipes and hours in the kitchen. The chapters include Cupcakes, Cakes (including loaf, layer, ring and cheesecakes), Pies, Brownies and Bars, Muffins and Cookies.
144 pages, Hardcover
First published August 1, 2009
25 people are currently reading
3776 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 71 reviews
October 16, 2015
I'm not sure what others experienced, but every recipe I tried was gold. I'm also not quite sure why people would be turned off by the amount of butter and sugar in a book about desserts. Butter and sugar are at the crux of everything that makes baking sweets great. I mean, the food has the nickname SWEETS for Christ sake! If you are looking for some old fashion recipes, here you go. If you want something healthier, I strongly suggest hitting up Isa Chandra's books. Her vegan cupcakes and cookies books are amazing.
October 30, 2012
I know this cookbook gets rave reviews, but I was disappointed, and didn't end up using it, because it seemed like almost every recipe was loaded with sugar and butter. I'm not necessarily a low-fat cook, but it's expensive to bake that way, and I do avoid excessive sugar.
November 24, 2009
not impressed with these recipes at all. cupcakes are simple to make usually, and I have made some great cakes in my time. the sponge was extremely crumbly with the cakes I made, and I followed the recipes to the exact measurements and did everything as it says in the book, complete rubbish!
Also I made gingerbread men, and it didn't make a dough at all, it was like thick cake batter, so I added a little more flour to bind it more, only to find the following day when I cut the men out, these so called gingerbread men with more like gingerpowder men, disgusting, anoying and pissed off I wasted these ingredients on complete crap I couldn't eat aaarrrgggg!!!!! don't buy it, thats what I say :)
Also I made gingerbread men, and it didn't make a dough at all, it was like thick cake batter, so I added a little more flour to bind it more, only to find the following day when I cut the men out, these so called gingerbread men with more like gingerpowder men, disgusting, anoying and pissed off I wasted these ingredients on complete crap I couldn't eat aaarrrgggg!!!!! don't buy it, thats what I say :)
October 4, 2020
the new edition is about 15 pages longer
i worried if anything was taken out of the book, but this pretty much sums things up
Now Tarek Malouf and The Hummingbird Bakers have created a new edition of the book, fine-tuning their classic recipes and introducing new bakes such as:
Mile-high Chocolate Salted Caramel Cake
Sticky Fig and Pistachio Cupcakes
Hot Cross Bun Cupcakes
Chocolate Cola Cake
i worried if anything was taken out of the book, but this pretty much sums things up
Now Tarek Malouf and The Hummingbird Bakers have created a new edition of the book, fine-tuning their classic recipes and introducing new bakes such as:
Mile-high Chocolate Salted Caramel Cake
Sticky Fig and Pistachio Cupcakes
Hot Cross Bun Cupcakes
Chocolate Cola Cake
October 2, 2009
Lovely book looks wise, but the recipes are not great & don't always turn out well.
August 23, 2015
Do not believe the hype. This is a very poor recipe book, with inaccurate measurements, vague instructions and incorrect cooking times.
As a baker of some experience, first glance at the ingredients set alarm bells ringing: FAR to much sugar and fat, and I was correct in my assessment. The bakes were poor and far too sweet, any flavour was overwhelmed by sugar and the frostings were gritty and cloying.
This book represents everything I disliked about the cupcake trend - emphasis on the look over all and an end result of a mound of sickly icing over a bland hockey puck of sponge.
As a baker of some experience, first glance at the ingredients set alarm bells ringing: FAR to much sugar and fat, and I was correct in my assessment. The bakes were poor and far too sweet, any flavour was overwhelmed by sugar and the frostings were gritty and cloying.
This book represents everything I disliked about the cupcake trend - emphasis on the look over all and an end result of a mound of sickly icing over a bland hockey puck of sponge.
February 9, 2015
This is one of my Favourite Cookbooks. It has so many yummy things in it. I think over the years I've cooked some amazing recipes from it and I always go back ever once and awhile to have a look through and maybe bake something sinful as well.
June 7, 2012
This is one of my favourite cookbooks. The brownie recipe is a staple in my repertoire now, and I've only ever had the cupcakes turn out well. I haven't yet tried any of the pies or more fancy cakes, mostly for lack of proper baking equipment (and my fear of pie crusts). I plan to try out all the recipes in the book though!
August 4, 2009
Seriously not impressed. There are better baking books out there. The frosting on the cakes and cupcakes looks grainy and disgusting. I think they were going for "rustic" in some of the photos, but the finished products look sloppy instead.
Really, nothing special.
Really, nothing special.
September 14, 2011
Some pretty good recipes in here, including the very delicious lemon loaf cake. Cupcakes are not bad either. The method and the ingredient quantities appear odd, but I've had good results. I know that this is not universally the case.
September 29, 2012
Bought this for my daughter but have made nearly all recipes at some point or another! The red velvet cupcakes are to die for, and i made a selection of the cupcakes for my 40th birthday party. Just divine!
May 5, 2021
I’m an absolute novice cook, but this cookbook has been my absolute favourite for anything cakes and sweets! I can’t fault any of the recipes - and I’ve pretty well tried majority of them now.
Definitely rate this, it’s epic!
Definitely rate this, it’s epic!
July 8, 2012
Finally! a moist chocolate cupcake!
March 31, 2021
I am hiding this book away from me. Even thought the pictures are great, the final result after trying the recipes is poor.
The quantities are wrong and even the preparation method is incomplet.
The quantities are wrong and even the preparation method is incomplet.
November 26, 2012
The chocolate and hazelnut (i.e. Nutella) cupcakes alone justify five stars.
February 26, 2018
I hate this cook book so much I LITERALLY set it on fire. Of the many recipes I tried from this book only 2 worked. The measurements are wrong and the instructions are vague. I've emailed the company with my complaints and they said that they have sold millions of copies and have had no complaints and the recipes are tried and tested. Its very frustrating to have wasted money on this book and on wasting money and ingredients on bad recipes. So to prevent myself using this book again I've thrown it on the log burner. The heat generated from this was enough to cook some mushrooms on the stove top-about the only use this book has been to assist my cooking.
August 10, 2018
The lightest yummiest cupcakes you will ever make!🍰🎂
This book has been one of my best buys ever! I have made quite a few of the cupcake recipes and they have been amazing! I even won a charity cake competition at work for my red velvet cupcakes!
If you like cakes and deserts then this book is a must for any self confessed cake a holic!
I am constantly asked at work when I am going to bring cakes in, I take 48 cupcakes in and they literally vanish before my eyes!
This book has been one of my best buys ever! I have made quite a few of the cupcake recipes and they have been amazing! I even won a charity cake competition at work for my red velvet cupcakes!
If you like cakes and deserts then this book is a must for any self confessed cake a holic!
I am constantly asked at work when I am going to bring cakes in, I take 48 cupcakes in and they literally vanish before my eyes!
September 17, 2020
Tiene varias recetas que están muy buenas, destacando los bizcochos, pero todas se basan en poner una gran cantidad de mantequilla y azúcar, por tanto resultan elaboraciones muy pesadas y no sería recomendable hacer una receta por semana. Además, muchas de estas recetas son aún más pesadas si optas por ponerme un glaseado a un bizcocho para convertirlo en tartatarta. Yo creo que hubiera añadido alguna receta más liviana.
January 2, 2021
This covers quite a range of baking recipes from cupcakes and cakes, to pies and brownies, all provided by the chefs from the Hummingbird Bakery in London (for those familiar with this place...). The instructions are clear and easy to follow and aren't as complex as I thought they might be given that they are from professional bakers.
October 19, 2022
The banana bread recipe has replaced our old family recipe, even nanny uses this recipe now! And the oatmeal raisin cookies are to die for, if you swap the raisins for chocolate chips, lol. Over the last decade, this has been our go to recipe book anytime we make baked goods! ⭐⭐⭐⭐⭐
January 6, 2018
My go to baking book!
February 14, 2018
nyummy cupcakes.
June 27, 2021
Your so good
😀😀😀😀😀😀😀😀😀😊😊😊😊😊😊😊😊😊
😀😀😀😀😀😀😀😀😀😊😊😊😊😊😊😊😊😊
This entire review has been hidden because of spoilers.
January 8, 2022
I have enjoyed watching the photos
March 7, 2015
Before reading this book, read http://www.theguardian.com/lifeandsty... Especially if you’ve picked up, inexpensively, an early edition of this book.
“Bakery” is the clue here. Sugar addicts will love this book. Tempted by size, layout and photography I bought this book without a second thought, very inexpensively, second hand; despite my having more cake recipes within my library than I could possibly ever have time to produce product from.
Having now made a closer inspection of the book, I see all is not entirely well. Notes (in very small type) opposite the Contents page advise that there is a size difference between American cupcake cases and UK ‘cases’. But there is precious little clear explanation to quantify the difference (what should I look for in a cook shop or supermarket?); no volume measure is stated for each. I’m now not even certain that I can safely assume that muffin cases can only be of American volume, because an (English) Muffin is an entirely different product to a cake.
Quite why free-range eggs are recommended, other to salve the conscience of a commercial bakery which doubtless uses an awful lot of commercial processed egg product in its daily production of product for sale, is not explained. Why, also, should there be a disclaimer that no recipe has been tested in a fan oven (as opposed to something they call a ‘regular’ oven, whatever that is)? I can’t remember when I last bought a ‘modern’ cookbook which didn’t print two cooking temperatures side by side for each recipe.
So; much to ponder upon here. The star rating (2) I now give must reflect this initial “Whoa; what have I bought here?” question and judgement having merely read through this book. I’ll update it when I’ve generated a few real, edible (I hope), products from the recipes within this book. I shall also hope that this book hasn’t been published as advertising simply to increase mail-order sales of bakery goods, rather than actually encourage home baking.
“Bakery” is the clue here. Sugar addicts will love this book. Tempted by size, layout and photography I bought this book without a second thought, very inexpensively, second hand; despite my having more cake recipes within my library than I could possibly ever have time to produce product from.
Having now made a closer inspection of the book, I see all is not entirely well. Notes (in very small type) opposite the Contents page advise that there is a size difference between American cupcake cases and UK ‘cases’. But there is precious little clear explanation to quantify the difference (what should I look for in a cook shop or supermarket?); no volume measure is stated for each. I’m now not even certain that I can safely assume that muffin cases can only be of American volume, because an (English) Muffin is an entirely different product to a cake.
Quite why free-range eggs are recommended, other to salve the conscience of a commercial bakery which doubtless uses an awful lot of commercial processed egg product in its daily production of product for sale, is not explained. Why, also, should there be a disclaimer that no recipe has been tested in a fan oven (as opposed to something they call a ‘regular’ oven, whatever that is)? I can’t remember when I last bought a ‘modern’ cookbook which didn’t print two cooking temperatures side by side for each recipe.
So; much to ponder upon here. The star rating (2) I now give must reflect this initial “Whoa; what have I bought here?” question and judgement having merely read through this book. I’ll update it when I’ve generated a few real, edible (I hope), products from the recipes within this book. I shall also hope that this book hasn’t been published as advertising simply to increase mail-order sales of bakery goods, rather than actually encourage home baking.
February 25, 2010
Do you guys count cookbooks as a book read? I mean, I read the entire thing, so it counts, right? Anyway. I’m not going to go into an enormous amount of detail, but it’s an excellent dessert book. I love all the recipes, they seem simple enough to make and I’ve had the cupcakes and brownies at the Hummingbird Bakery before, so I know the results are delicious. I’ll include the first recipe in the book for anyone who wants to give it a go:
Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
Vanilla Frosting
hundreds and thousands or other edible sprinkles to decorate
(a 12-hole cupcake tray, lined with paper cases)
Preheat oven to 170°C / 325°F / Gas Mark 3
Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the frosting on top and decorate with hundreds and thousands.
Vanilla Cupcakes
120g plain flour
140g caster sugar
1 1/2 teaspoons baking powder
a pinch of salt
40g unsalted butter at room temperature
120ml whole milk
1 egg
1/4 teaspoon vanilla extract
Vanilla Frosting
hundreds and thousands or other edible sprinkles to decorate
(a 12-hole cupcake tray, lined with paper cases)
Preheat oven to 170°C / 325°F / Gas Mark 3
Put the flour, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
When the cupcakes are cold, spoon the frosting on top and decorate with hundreds and thousands.
March 24, 2013
Usually 'celebrity' endorsed products turn me off. Sorry Paris I don't want to smell/dress/ be like you. However, when I saw Gwyneth Paltrow's gushing recommendation of the hummingbird bakery, I was intrigued. Gwyneth Paltrow, who ( if the tabloids are to be believed) lives off a teaspoon of flaxseeds a day, eats cake? And not just any cake, cakes with lots of BUTTER and SUGAR and CREAM. There is even a pecan pie where you have to have dark corn syrup flown in from America ( where the fat people live). Everything that 'they' say you shouldn't eat (they, being skinny, unhappy health experts) is in these recipes. And there are no healthy versions of brownies. Hurrah!!!!! (Madonna's personal chef says ' all you need is 100g of quinoa, 100g of spelt flour and 150ml of beetroot juice! You honestly can't taste the difference'. This is why Madonna looks so miserable).
The book has 6 different sections, cupcakes (yum), cakes (yummy), pies (yummo) brownies and bars (yummalicious), muffins ( yumtastic), cookies (yumptious). The photos are amazing and the recipes are easy to follow.
If the skinny, unhappy people (sorry, health experts) are to be believed, you will die if you eat these cakes. That is a risk I am willing to take.
The book has 6 different sections, cupcakes (yum), cakes (yummy), pies (yummo) brownies and bars (yummalicious), muffins ( yumtastic), cookies (yumptious). The photos are amazing and the recipes are easy to follow.
If the skinny, unhappy people (sorry, health experts) are to be believed, you will die if you eat these cakes. That is a risk I am willing to take.
July 7, 2014
Bought this because it was recommended. Extremely disappointed!!! Followed the Lemon Cake recipe to the letter and it was a disaster. Bubbled over in the oven all over the oven floor but I continued on and then it refused to come out of the tin and just broke up. I rechecked the recipe and made no mistakes. The book must be wrong. I have made lemon cake before to a way less complicated recipe and they always turned out more than fine. I just threw the whole thing in the bin. Wasted my time and my money and the book will be going in the same direction. Another really bad thing is the amount of sugar and butter in the recipes, all of them! Diabetes anyone!!!
March 13, 2010
This book had the endorsement of two trusted sources before I even opened the cover. The first was my friend Laurel, who is an outstanding cook, and who sent me this for my birthday. The second was the fact that right on the sleeve, Gwyneth Paltrow, who not only knows a thing or two about great food, but tends to also know the chef who invented it, raves about it.
In the past, my attempts at Red Velvet cake have produced rather disappointingly pink results. But as you can see from the photo on my blog (http://bit.ly/bvzFTj)today's cake is like a red, red rose.
In the past, my attempts at Red Velvet cake have produced rather disappointingly pink results. But as you can see from the photo on my blog (http://bit.ly/bvzFTj)today's cake is like a red, red rose.
May 9, 2011
Picked it up for €15 last week. (Dutch 2010 edition without the mistakes I hear people mention in the editions before May 2009) This weekend's try-out: chocolate cupcakes with mint buttercream. Rave reviews from guests and kids. Even I liked them. Since then I read a lot of not-so-good reviews.
Used the exact recipe/ingredients, even cooking time was good. I had less batter then expected. Need to test bake more before I can say anything. So far I loved the easy recipe and that it turned out just as expected.
Used the exact recipe/ingredients, even cooking time was good. I had less batter then expected. Need to test bake more before I can say anything. So far I loved the easy recipe and that it turned out just as expected.
Displaying 1 - 30 of 71 reviews