If I had all the ingredients I needed on hand right now, I would make Tanya Burr‘s Victoria Spongecake or the Brownie Cake. Wait, maybe I would make the Raspberry & Lemon Friands, a small almond cake, instead or the Salted Chocolate Tart or the Strawberry Tarts or basically everything in the blogger/YouTube star’s latest cookbook Tanya Bakes ($35.99, Penguin Random House).

It might be because the hardcover book is only about baked goods so I couldn’t find a recipe within its full-colour pages that I wouldn’t eat, particularly if someone made it for me.

There are a number of sections with a variety of delicious looking recipes in each. You can Mary Berry’s Chocolate Fork Biscuits and White Chocolate & Nutella Pinwheel Biscuits in the Cookies & Biscuits section; Salted Caramel Brownies and Amazing Chocolate Brownies in the Muffins, Cupcakes & Traybakes; Lemon Drizzle Loaf and Plum & Almond Cake Cakes in Loaves; Salted Caramel Cheesecake and Apple & Blackberry Crumble in Puddings; Profiteroles and Lemon Tart in Pastry; Pretzels and Cheese Scones in Bread; Cheat’s Croissants & Pain au chocolate and French Toast in Brunch; and Mince Pies and Salted Chocolate Truffles in Special Occasions.

My only complaint is the dry ingredients are listed in grams. I know! People will argue grams are the best and most accurate way to measure dry ingredients. I am not disagreeing. But for lazy bakers like myself, I want things to be easy and offering a cup equivalent is easier and quicker than dragging out a scale.  I feel the alternative measurement should have been offered in addition to grams.

A copy of this book was provided by Penguin Random House for an honest review. The opinions are my own.