Milton - Eat me!: the stupendous, self-raising world of cupcakes & bakes according to Cookie Girl

Welcome to the wonderful world of Cookie Girl. Cheeky, sexy and delectable, this is a unique collection of cake-based delights. The 80 irresistible recipes summon up the glamour of cocktail hour, the pure sensual indulgence of puds, and the fun and celebration of special occasions. Youll be licking the buttercream off your fingers for a long time to come...

Part Snow White, part Nell Gwynne with a smattering of Little Red Riding Hood, Cookie Girl is the pin-up for home baking.

Xanthe Milton is a writer and baker. She began selling her own home-made cookies and cakes when she took a break from acting at first she delivered cookies on foot to offices in West London (figuring that people dont shut the door on warm cookies very often!), then set up a stall at Portobello Market. Later, her cupcakes were sold in Selfridges stores nationwide. She writes the Cookie Girl column for The Grove magazine. Eat Me! is her first book. For more information visit www.cookiegirl.co.uk.

Dearest Mummy Goose, this book is for you. For your unfailing belief in me, the clothes you have made me, the stories you have read me, and for teaching me to bake in the first place.

There is a myth that surrounds baking a kind of mystique that puts many people off for no good reason. This is a pity, as few things in life give you as much satisfaction for so little effort. There is something so joyful about taking a batch of cupcakes from the oven, and smelling their warm, heady aroma. I have yet to meet anyone, young or old, man or woman, who does not get a kick out of this. It is ridiculously pleasing to see how a batter prepared from everyday ingredients rises to such exemplary proportions, bringing gasps of admiration from all who see the results.

There is an important thing to remember when baking: you must believe in it. It may sound strange, but I think that cookies and cakes can sense when you are full of doubt, and that is when they sink in the middle, spill over the edges or just taste plain wrong. Baking is a form of alchemy and, as with magic, you have to believe in it for it to work.

So when making cupcakes for a wedding, it is essential to think thoughts of love, future happiness and prosperity for the bride and groom. Visualise their many happy years together as you stir the mixture. When baking cakes for birthday boys and girls, imagine wonderful wishes coming true. Take an arrow from Cupids quiver and aim it at a heart-shaped biscuit for your Valentine.

Never bake out of a sense of obligation or when feeling sad or stressed. No good will come of it the milk will sour and the butter will go rancid. Take a moment to think about how you want the cake or biscuit to taste, have a cup of tea and shake off your troubles. Smile and remind yourself that you are not going to let anything cloud your ability to make something tremendous and life-enhancing.

Food has the power to take us on an incredible journey. We can revisit those lost years of childhood with just one mouthful of a cake or biscuit like granny used to bake. There is nothing quite like a freshly baked cookie or cupcake to bring a sense of comfort, belonging and completeness. Here are some of my cake memories: curled up like a kitten on Grandmas worn Damask sofa, nibbling a lemon finger; slathering green icing onto a simple vanilla sponge to create froggy cakes for Halloween; my sister surprising me with the gift of a beautiful glass jar filled with hand-made macaroons.

These are my memories, moments that I can capture in a cupcake case, and I love passing my traditions on to the next generation. But these are just my experiences, my creations. It is up to you to make your own voyage of discovery, unleash your deepest thoughts and fancies, and create unique and satisfying ideas to pass down to your children.

Dont feel obliged to follow a recipe too rigidly it is just a guide and an expression of my own ideas. Dont let a missing ingredient put you off improvise and discover a whole new territory. Let seasons and occasions inspire you, be guided by the likes and dislikes of your friends and family, take risks with combinations. And if things go wrong, dont feel too bad what is life without taking risks? The cost of the ingredients is negligible; just make sure you have enough left to create the next masterpiece.

When it comes to decorating, there are no rules. I love to use myriad sprinkles in every hue, some that catch the light like delicate jewels: gold and silver hearts and stars, colourful drages and iridescent glitter. Flowers come in all shapes and sizes, from romantic roses in blushing pink to elegant lilies, brazen daisies and multicoloured pansies. There are Smarties, perfect for creating eyes, ears and noses for a whole menagerie of animals, and long threads of liquorice that can be wound into shapes. Sometimes just one chocolate-covered coffee bean is enough to finish off an elegant, white-iced espresso cupcake. At other times, cakes cry out to be drenched in a mountain of pick and mix, all jostling for space.

Before we start, I must warn you that baking is addictive. Its not only the eating of the cakes, but also the tremendous joy that comes with the making of them. Baking gives you the opportunity to express your creative side, from the choice of flavour to how elaborately you choose to decorate your little works of art. You will become hooked and so will all your friends and family, for there is no sweeter gift you can give.

Before you get started, here are some guidelines on the equipment youll need nothing fancy and a few other tips.

Measuring scales . I use an ancient Salter scale, but any kind is fine, as long as it does the job. Once you become more experienced you can improvise if scales arent available. A heaped tablespoon of dry ingredients is roughly 30 g/1 oz. Always weigh ingredients in either metric or imperial dont mix the two.

Measuring jug . This can be metal, glass, china or plastic and should have measurements marked in fluid ounces and millilitres. It is easiest to be accurate with your measurements if you can see through the jug bend down to get your eye in line with the top of the fluid.

Measuring spoons . For accuracy, it is best to have a set of measuring spoons and they dont cost much. If you have to use ordinary spoons, 1 dessertspoon is equivalent to 2 teaspoons.

Mixing bowls . I like Pyrex as it can be used in the microwave, freezer and oven. You will need a bowl large enough to contain all ingredients for a batch of cupcakes and still have room to give them a thorough mix without any spillage about 68 litres is ideal. A medium, 4-litre bowl is useful for whisking egg whites, making icing, or a smaller quantity of mixture. Finally, you need at least one small bowl for softening butter in the microwave and a multitude of other uses.