Book Review ~ Mich Turner’s Cake School

Mich Turner's Cake School**See below for Special Discount price

When ever I receive a book to review, I try my best to bake something from it before I comment, especially where cakes are concerned.

I would say the title ‘Cake School’ fits the content of the book. There are picture step by step guides on many of the recipes including testing if a cake is baked, pictures showing the creaming method, with more pictures showing what can go wrong if you overbake, underbake, use the wrong flour and what happens if your oven is set at the wrong temperature. At this point I would like to reiterate how important it is to have an oven thermometer because of the difference in temperatures that some ovens have.

There are lessons on how to skim coat a cake, Ganache pouring, how to make Italian Meringues, Glace Icing and Tutorials on decorations such as how to make beautiful butterfly run outs. Something I must have a go at some time.

There are plenty of cake templates at the back of the book to recreate and recipes for delicious cakes such as the Marble Cake on page 68 which I made. See below. I used mixed chopped nuts rather than the suggested hazel nuts. This All in One method worked beautifully with marbles of Chocolate and Vanilla sponge topped with a Coffee Icing.

For anyone thinking of making their own wedding cake, there are several single tier and three tier recipes to choose from, with tutorials on hand moulding. Plus recipes for smaller cakes and cookies to make as favours. There’s a gorgeous 3 tiered ‘Gilded Christmas Cake’ that embraces and includes many of the tutorials that you have already learnt once you reach that stage of the book.

Below are just a few of the Tutorials

  • Piping
    Monochrome Lace
    Vertical Lines
    Brush Embroidery
    Hand Lettering
    Hand Moulding


  • Many thanks to Jacqui Small publishers for my copy.
  • This review was first published on the Clandestine Cake Club website blog post.
Marble Cake with Coffee icing

Marble Cake with Coffee icing

Marble sponge inside

Marble sponge inside

Marble cake and Recipe

Marble cake and Recipe


**To order Mich Turner’s Cake School at the discounted price of £24.00 including p&p* (RRP: £30.00), telephone 01903 828503 or email and quote the offer code APG212.

*UK ONLY – Please add £2.50 if ordering from overseas.

The book officially releases on 18th September and is published by Jacqui Small (@JacquiSmallPub)

Soak your Sponge in a Simple Syrup


Simple Syrup

Why not make a simple syrup using your favourite liqueur, adding a hint of extra flavour to your cakes.


For the Syrup

  • 110ml Water
  • 90g caster sugar
  • 1 peel of lemon zest
  • 1/2 vanilla pod split down the centre.
  • 80ml of your favourite liqueur.

Method for the Syrup

  • Put the water, sugar and lemon zest in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and empty pod to the saucepan.
  • Boil for 3 mins to syrup consistency.
  • Take off the heat and add your Liqueur ( today I am using Pimms ). Leave to cool.

Sponge soaked in Syrup

This syrup is suitable for brushing over, still warm, Loaf Cakes, several times. Making tiny holes with a skewer will help the syrup penetrate through the depths. Leave the cake in the tin to soak up all the flavours before turing out onto a wired wrack.

Also suitable for brushing over several layers of cake sponge before adding fillings and sandwiching them together.

Strawberries and Syrup

Add a couple of tablespoons of syrup to fresh strawberries and use to sandwich your sponge layers together.

You can of course go the whole hog and add undiluted Liqueur to your sponge cakes. But for a subtle flavour I suggest a syrup instead.

Keep any leftover syrup in the fridge and  use within a  week or double up the quantities and bottle in your favourite jars, remembering to sterilise them before you do.