Candice Brown - Candice Brown

I am more thankful than I can ever express, for the opportunity to be able to write my own book. Thank you, reader, for believing in me enough to go out and buy it. Massive thanks go out to my incredible family and friends (you know who you are) but special mentions go to:

Nan and Grandad I owe you my devotion to baking. Grandad, your love of cake carries on through me, and Nan the apple of my eye, the most modest, kind woman to grace this Earth you taught me everything I know and I hope I make you proud. I miss you every single day. Nan, Ivy thank you for showing me that a diet of 95 per cent sugar can lead to a long and happy life; sweet dreams. Mam and Dad thank you for your love and support; Mam, for teaching me the importance of always overdressing and never leaving home without lipstick. Letting me in on your trade kitchen secrets has shown me how to cater for and please the most demanding customers (mentioning no names, Benj!); Dad, thank you for just being you and being my Pop. Talking all things football and rugby has been a welcome distraction you are my hero. Tanya and Ben, my big sis and little bro I know you always have my back. Tanya, thank you for playing it cool. Ben, thanks for your advice, especially on the cheese-on-crumpets recipe sadly, it didnt make the cut!

My girls (Wolfpack, Wednesday and School) youve stuck by me and not batted an eyelid when Ive cancelled plans or not replied to messages. Im so grateful for your friendship I owe you a lot more cake! Thank you for being my cheerleaders.

Anna Blondie to my Brownie! Youve always been by my side, we are like two peas in a pod. Thank you for never ever doubting me.

Beth and John thank you for making me feel so welcome and letting me cover your kitchen in flour, icing sugar and everything else baking related. I am very lucky to have such a lovely, supportive second family.

The Great British Bake Off thank you to everyone involved and Love Productions, from casting and production to directors, home economists and runners. And Mary, Paul, Mel and Sue: I have learnt so much and you allowed me to be me that means more than you will ever know. And thanks to my eleven new friends the Bakers of 2016: Jane, Andrew, Selasi, Benji, Rav, Tom, Val, Kate, Michael, Lou and Lee who I regularly call on for advice or just have a good giggle with! Thank you lovely Shelagh and Amanda for holding my hand throughout everything.

Everyone at Ashlyns, especially James and Elly you helped me pursue my dream and encouraged me to take this opportunity and run with it.

Geraldine, Kate and Anna at Yellow Poppy thank you for your belief in me from the very beginning and continual support. You took a chance on me and that means so much.

Thank you to Ebury who gave me this opportunity to write my first book, to Laura Higginson and Laura Nickoll for all you have put into it and for your patience: Laura N my 2am emails were not ideal but you never huffed and puffed! And thanks to Louise for the stunning design.

Lou you made my recipes look better than I ever could. You are so talented and the bakes are just beautiful. And thank you, Hannah, for sourcing wonderful props. Ellis you have taken some of the most stunning photographs of my food I have ever seen! You get me and my oddities and this is reflected in your pictures so beautifully. Thank you for the giggles and for not telling me off too much for chipped nails and hand burns!

Finally, my two boys my Scottish one and my Pug one: Liam and Dennis. Thank you, Liam, for being there from the start. You encouraged me, picking me up and dusting me down when things went wrong and being the first to say see, I told you when things went well. Thank you for putting up with me I love you with all I have.

CB xxx

Whether you are baking with the kids on school holidays and need a few ideas, throwing a party and need some tasty nibbles and bites, or need a real wow-factor celebration cake that has people fighting for a second slice I have come up with a few ideas that cover most bake-related situations!

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* leave out the alcohol if baking with kids!

All tied up in some brown paper with brown string!

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Im not sure if there is anything better than a huge slice of cake. I think I could eat cake every day for the rest of my life. I particularly love big, hearty and homely cakes that are made for sharing. You will find all sorts of cakes in this chapter, from my Nans Boiled Fruit Cake (). I always taste a raw cake mix before baking as I think that if it tastes okay raw it will be lovely baked!

When making cakes always ensure that the butter is nice and soft so it can be incorporated easily into the mixture, and that the eggs are at room temperature. Never over-beat the mixture or you will end up with a tough cake. Dont be afraid to play around with flavours the basis of a cake will never really change but the addition of flavour is where you can let your imagination run wild! Just remember: dont add too much liquid, and roll your fruit in flour to stop it sinking.

Courgette in a cake?, I hear you say. Yes, it works and it works well adding moisture and depth without compromising any of the rich chocolate/coffee flavours. This is a grown-up chocolate cake because the coffee, though not overpowering, gives it an intense flavour. I use ganache in a lot of my recipes. Here, though, by whipping it up after chilling it turns from smooth and dark to fluffy and pale, perfect to complement the dark sponge.

Serves 1012

200g walnut halves

175ml melted coconut oil

300g dark brown muscovado sugar

3 eggs

85g cocoa powder

250g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

pinch of salt

5 tbsp brewed strong black coffee

350g courgettes, grated

Ganache:

500ml double cream

2 tbsp instant coffee powder

400g dark chocolate (minimum 70% cocoa solids), chopped

* Dont just use any old instant coffee. Go for a good-quality coffee as it will make such a difference to the flavour.

Preheat the oven to 150C fan (170C/325F/Gas Mark 3). Grease two 23cm round, loose-bottomed cake tins and line with greaseproof paper.