An unbeatable kitchen companion for aspiring bakers and anyone with a sweet tooth.
Feature image credit: Murdoch Books
Emelia Jackson’s You Had Me at Cake has been described as ‘the happily ever after we all deserve.’ Having had the pleasure of bringing this book into my kitchen, I can confirm that it really is what it says on the tin: ‘Unconditional love in 80 perfect, simple cakes.’
This simple yet impressive tome doesn’t just include a long list of delectable sweet recipes; it captures the heart of baking. ‘Each slice of cake carries the scent, the flavour and the wonder of a birthday, a friendship, a celebration,’ the press release notes. ‘The art of cake-baking is also a rhythm that can bring so much joy to its baker — especially when you’re measuring, creaming, folding and scraping to foolproof Emelia Jackson recipes.’
There really is representation for every kind of cake imaginable in this collection, starting with the classics. Your sheet cakes, banana bread, and pound cakes are all present and accounted for. Then there are those recipes that take it up a notch to more unexpected flavour combos—think Mocha Tres Leches (page 91), Gingerbread Bundt Cake with Caramel (page 106), and Roasted Plum, Brown Sugar, and Cinnamon Pavlova (page 92). For when a full cake is a little too much, there are fun-sized options: Funfetti Minis (page 132), Sticky Date Madeleines (page 161), and Black Sesame Mini Bundts (page 136). Then in the Around the World in 80 Flavours section, there’s everything from Boston Cream Pie (page 208) to Danish Drømmekage (page 227). Jackson, of MasterChef Australia fame, also sets readers up with deep insights into her Tools of the Trade, go-to ingredients, and the thought behind her processes in helpful guides at the start of the book.
With gorgeous photography by Armelle Habib and illustrations by Andrea Smith, this book would make a cute piece of kitchen décor even if the recipes within weren’t any good. But the ones I tried are very good, and just about every other page now has a Post-It marking the recipes I can’t wait to try in the future.
A simple apple cake (page 74)
Aesthetic-wise, this one looked so much more impressive than your average apple cake. The notes and aromatics were taken up to another notch as well — it was spicier than standard, and bursting with flavour. Dicing the apple was honestly the hardest part, and if that’s the case, then you’re on easy street! This was delicious on its own, but would be even better on a cold winter’s day served hot with some custard.
Morello Cherry Streusel Loaves (page 164)
Buttery flavour, airy texture, and petite serving sizes? Say no more! These were so yummy, with the cherries adding a syrupy tartness to the vanilla batter. The streusel was the perfect finish, serving up a spicy sweetness to bring everything together. This recipe makes way more than the suggested 12, and I sort of overstuffed my mini loaf moulds. So in the end, they didn’t look great, but who cares when they taste this good.
One bowl carrot and pecan cake (page 40)
I’ve made a few carrot cakes over the years, but none have been complimented like this! The one-bowl recipe is super simple and quick, and the cream cheese frosting balances the sweet and nutty cake batter well. It’s light and airy in texture but still filling, and I loved the author’s suggestion to swap out walnuts for pecans. Don’t be surprised if this cake disappears very quickly!
Reviewed by Vanessa Elle
Instagram: @vanessaellewrites
The views expressed in this review belong to the author and not Glam Adelaide, its affiliates, or employees.
Distributed by: Murdoch Books
Released: March 2026
RRP: $39.99
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