Zissman - Wicked Cupcakes!

Cupcake Queen Luisa Zissman shows you that you dont need a lot of time or complicated ingredients to create stunning cupcakes like hers!

Just as you would expect, the cupcakes Luisa makes are bold and brassy a treat for the eyes as well as the taste buds. Whatever the occasion, she has a cake thats the perfect fit:

SALTED CARAMEL CUPCAKES, FOR WHEN YOURE FEELING INDULGENT

JELLY SHOT CUPCAKES FOR A NIGHT IN WITH THE GIRLS

ICE CREAM CONE CAKES FOR A PICNIC IN THE PARK

TREASURE ISLAND CUPCAKES TO BAKE WITH THE KIDS

CHOCOLATE JALAPEO CUPCAKES FOR WHEN YOU WANT TO BAKE SOMETHING TRULY QUIRKY

Theres even a selection of delicious low-fat cupcake recipes for those who fancy a guilt-free treat, as well as tips and tricks on how to make and decorate your creations.

So roll up your sleeves, have a go and let Luisa put the fun and sparkle back into your kitchen.

For Dixie, my beautiful princess, who inspires and motivates me every day. My wonderful parents who support me continually and A... I love you all very much xx

Writing this book is something of a dream come true for me. Ever since I was little Ive been creative and Ive always loved cake so what better project to sink my teeth into? If youll pardon the pun...

People always ask if I made cakes with my mum while I was growing up, but as a child I remember spending my days baking with my Italian grandmother. Wed make pizza, bread, Christmas cake there was always a Christmas cake! And shed let me help out with making the little models on top, too. Looking back, I think thats where it all began for me Nonna ignited in me a real passion for baking at a young age.

I really didnt think anything would come of it when I started baking from home, making wacky birthday cakes for friends, but it kind of snowballed and word spread and here I am today, with my own little baking empire!

I started Dixies Cupcakery in St Albans three years ago. My aim was to provide people with luxury cakes and cupcakes with innovative flavours that they wouldnt normally make or buy. I closed the shop and relocated to bigger premises to focus solely on orders because the main focus of Dixies was creating cakes and cupcakes for bespoke orders. Dixie loves baking with me and helping create wonderful treats. She may be young, but she actually makes a really good shortbread. I think its because shes got such little fingers and it all crumbles so well she could definitely be my secret weapon!

As youll see when you work your way through the book, I love the decorative side of baking, but Im also quite experimental I think of really out-there ideas and then just see if it works. If it doesnt work for you, dont be disheartened just try again!

When it came to deciding which recipes to put in the book, I selected things that are popular in the shop and a little bit different. Im not a very measured baker and thats reflected in the book, too its very much do this, add a bit of that, stick that in. People might think Im crazy but, after a few trials and errors, it usually comes out well. We create fun flavours my Pimms cake with cucumber icing is a real summer hit and I think baking should be fun. I dont want to be traditional, so roll up those sleeves and get stuck in!

People always ask about my idols and who I look up to in the industry and thats where the inspiration for this cookbook came from I really dont think theres anyone young and fun who the under-40s can look up to in the baking world, so I guess Id like that person to be me. I want to tap into a different generation of bakers and introduce you to a fun new way of baking, vamping it up, making baking sexy and a bit different. There are so many baking books out there and I wanted something that was going to stand out. Its a very pink, very sparkly, very girlie take on baking, with loads of crazy stuff as well as an introduction to basic sugarcraft and decorations, with lots of different recipes, and I really hope you all enjoy it.

Ive been credited with making baking sexy and, while that really wasnt a deliberate move of mine, theres nothing wrong with sexing-up baking Im young, I look the way I do, I dress a certain way and I go out with my friends. Baking is fashionable and fun and I want to set an example to a new generation of bakers, girls like me.

People keep asking whats next after the book and whether Im going to have my own baking show. Obviously The Apprentice and Celebrity Big Brother opened a lot of doors for me and were life-changing, career-boosting experiences.

Before The Apprentice, I owned Dixies and The Baker Shop my online business which sells brands such as Wilton and PME. Im thinking of new ideas, new flavours, new wacky schemes all the time. The Baker Shop, for example, came out of Dixies we used to buy packaging to put our cupcakes in, but were very American in our style at Dixies, very over the top, and I couldnt find a box tall enough to put the cakes in. So I designed my own, had them manufactured, and eventually started selling them. Thats how Bakers Toolkit came about I was dealing with different suppliers and realized that the industry really isnt that forward-thinking, so I started my own brand tailored to the consumer. No one out there does it exactly how I want it done, so I just think, oh, Ill do my own thing. And thats something I want to encourage you to do when it comes to your own baking.

With this book, I hope youll learn some new tips and tricks and of course make some delicious teatime treats. But, more than that, I hope I inspire you to try new recipes, experiment with ideas of your own and really have fun with your baking. After all, if it doesnt turn out quite right, you can just lick the bowl and start again!

Luisa x

First, take your time when I rush, it never comes out well. I love getting all my bowls out and measuring all the ingredients first.

Put all the dry ingredients flour, baking powder, cocoa powder, etc. into the mixer together with the butter and mix until it resembles fine breadcrumbs. Its definitely worth investing in a good mixer, as these help with the consistency of your cakes, making them really light and fluffy and they take away a lot of the hard work for you, too!

While thats mixing, measure out your wet ingredients eggs, milk and flavourings and slowly add them to the breadcrumb mixture. I only use free-range eggs, medium size, and ensure theyre at room temperature before I start baking. If your eggs are too cold, the cakes wont bake as well they wont be as light.