Ingredients and Quantities

You may come across some unfamiliar ingredients; these are listed in the glossary at the back of the book.

All liquids are weighed in grams; this is how we work at Sweet Studio. I believe it is more accurate in reproducing recipes and I find measuring jugs (pitchers) to be inconsistent.

All eggs are free range and at room temperature. The whole eggs, egg yolks or egg whites are weighed in grams. To do this, mix the ingredients first and then weigh off the desired amount.

All milk is whole (full-fat) with a butterfat content of 3.5 per cent and all cream has a butterfat content of 35 per cent.