BAKING FOR PLEASURE & PROFIT by Christine Capendale. Published by Human & Rousseau, 2015.
Given the renaissance of home baking that has flourished since cupcakes became the flavour of the month, a spate of cookbooks devoted to the joys of producing delectable home-baked goodies has flowed from local and overseas publishers. Some of the earlier ones were both useful and enjoyable, but most of the recent titles I have received have been potboilers, to use a mixed metaphor.
However, Christine Capendale’s compilation is an exception – a well produced collection of sweet and savoury treats including confectionery, with recipes clearly set out and well illustrated, each accompanied by tips under the heading ‘Sell more! ‘Capendale suggests eye-catching decorations and packaging to add eye candy to those wanting to market their goodies successfully.
In fact the book begins with a fund of information for those aiming to make money from their hobby, with details on everything from licences and permits to equipment and supplies. She tells us how to work out the cost of ingredients (with tables), to add in equipment and operating costs,marketing expenses, and how to calculate selling prices. General baking tips follow and, by the time one reaches the first recipe – for red velvet cake – one feels that the benefits of a whole cooking course have been presented by a teacher eager to share her passion and expertise.
So, its unsurprising to learn that Capendale ran successful cookery classes in Langebaan, where she still spends some of her time, and has a food studio in Pretoria where she teaches and writes about cooking.
The recipes start with cakes, go on to tea breads, cupcakes and biscuits. Bars and squares fill another chapter, while the following, Sweet Treats, presents a range of confectionery, which always sells well. Traditional bakes includes classics like milk tart and mosbolletjies, and there are plenty of sweet tarts and pies to try as wwell. Breads, rusks and muffin and savoury quiches and bites are also given their share of space.
The oh-so-trendy macaroons, white and dark chocolate and raspberry or coconut – are there for the more experienced baker to attempt – and threaded onto coloured ribbon and dangled en masse - make for irresistible displays.
Well indexed, with beautiful images by photographer Myburgh du Plessis, the R250 price of this title is certain to inspire a whole bunch of keen bakers to make their passion pay! And when the present cult of home baking is replaced by some other pastime, this collection will continue to pay its way. The Afrikaans version is called Bak vir Pret and Profyt.