What I thought:These Florentines were a delight to make and a delight to eat. My kitchen smelt wonderful throughout which meant I had to exercise a lot of restraint while they were cooling down so as not to eat them all. I used a combination of almonds, walnuts and peanuts in my mixture which gavethem a nice varied texture. As I had a bit of left over milk chocolate I decided to drizzle it acrossthetop of a few oftheFlorentines for an added extra. I also really appreciated how user friendlytherecipe was with very easy and clear steps as well as preparation and shelf life times. Next time I makethem, I am going to try and perfecttheshape sothey look as wonderfully round as Jane’s. Put the egg whites into a separate large bowl and whisk them to stiff peaks. Start adding the caster sugar, 1 teaspoon at a time, until it is all incorporated, then whisk for a further minute. Add the food colouring and whisk until combined and you reach your desired colour.

PREP: 30 minutes COOK: 18–22 minutes COOL: 10 minutes LASTS: 2 days in the fridge (but best served fresh) Cover the pastry with parchment paper and fill with baking beans or rice and bake the pastry ‘blind’ for 20 minutes. Remove the parchment paper and the beans and bake for an extra 10 minutes or until the pastry is cooked through and turning golden in colour. Leave to cool in the tin. My first book managed to reach the title of fastest selling book EVER… but no worries, none of the recipes in either books repeat!! Once you have piped all your macarons, tap the trays onto the work surface 5 or 6 times to get any air bubbles out, and set aside for 1 hour to form a skin. Towards the end of the hour, preheat your oven to 150°C/130°C fan. Put the sugar and the water into a heavy-based pan and bring to a boil, stirring occasionally with a wooden spoon. When the mixture starts to boil, monitor the temperature until it reaches 120ºC (firm ball stage) with a sugar thermometer. If any sugar splashes up the side of the pan while boiling, brush the insides of the pan with a pastry brush dipped in cold water. This will stop the mixture from crystallizing.

From the book: Jane’s Patisserie: Celebrate! Bake every day special

Spread a tablespoon or two of jam onto the first cooled sponge, and crush over some meringue. Spoon over one-third of the whipped cream and spread as evenly as possible. Add the second sponge layer and repeat. Finally, add the third sponge layer and slather on the remaining cream. Add the fresh strawberries, crumble over the remaining crushed meringue, and finish with a sprinkling of freeze-dried strawberries. Transfer the mixture to a piping bag fitted with a small round tip (0.5cm) and line 2–3 baking trays with parchment paper. Carefully pipe the mixture onto the lined trays, making circles about 2cm in diameter. Space them well apart, as they will spread in the oven. Transfer the meringue mixture to a piping bag fitted with a large round nozzle. Pipe the meringue onto each cupcake, pointing the nozzle downwards until it creates a wider bottom, then lift slightly as you release. Repeat with a slightly smaller blob and lift for a smaller top. In a food processor, add the basil, pine nuts, parmesan and salt and pepper. Blitz the mixture until broken down. Continue to mix, drizzling in the olive oil continuously until you reach the consistency of pesto you want – I like mine quite wet. Food writer and blogger Jane Dunn joined Tom Allen on the Chris Evans Breakfast Show with Sky this morning to talk about her new book, Jane’s Patisserie Celebrate!: Bake Every Day Special.

What I thought: Being – of course – a massive fan of Jane’s sweet bakes, I was so excited to see what she could do with savoury food.These tarts have a pesto and sundried tomato base,then are piled with veggies and finished with two different cheeses.They are very easy to make and really delicious.Therecipe makes six tarts, and would happily serve six people, but my partner and I devoured four between us becausethey are just that good. My second recipe book features 70 brand new and exclusive fan-requested recipes, as well as some delicious blog favourites and it has been the most fun to thing to work on over the past year or so!!Some of the newbies include bakes such as rainbow cupcakes, garlic stuffed bread, no-bake gingerbread cheesecake and cake pops! In a large bowl, sift the flour and icing sugar. Add the butter, egg yolks and cold water and rub the mixture together with your fingertips until it resembles breadcrumbs, bring together with your hands and knead until a smooth pastry is formed. Beat the butter on its own so it is smooth. Add the icing sugar and pink food colouring and beat again until fluffy. Carefully peel the macarons off the parchment paper and then pipe a small amount of buttercream on to one macaron, then sandwich with another macaron. Put them into the fridge for the buttercream to set for an hour or so, and then enjoy. In a large bowl, cream the butter and sugar together until light and fluffy. Add the flour, salt, eggs and vanilla extract and beat to combine. Finally, add the milk and lime zest and beat again.

Transfer the buttercream to a piping bag with the piping nozzle of your choice fitted. Pipe the buttercream over the cupcakes however you like. I just think it's one of those things where people could really resonate with me, and they realised I was just the normal girl in the kitchen,” Jane said when asked why she thought her blog and cookbook were so popular. I think my aim with any recipe I've ever produced is whether you are a Michelin star chef, or you just want something fun, or you've never baked anything in your life, that you're still gonna have the same result,” she said. “That's why I test everything multiple times and go through different ideas and then make it accessible. Everyone should be able to do it.”

In a large bowl, beat the butter for a few minutes to loosen. Gradually beat in the icing sugar until well combined. Pour in the tequila slowly while continuously mixing, add the lime zest and beat the buttercream for a few minutes until light and fluffy. She added, “I’m always happy if you have a question about how, what, or why this didn't work, message me because I will also want to work out why it didn't work.” In a small heatproof bowl, break up the chocolate into pieces, add the butter and melt in short bursts in the microwave, or over a pan of simmering water (bain-marie). Leave to cool for 5 minutes.My first book and now my second book and even everything on my blog is based on what people asked for,” she explained. “Even when I’m just walking down the confectionery aisle in the supermarket, I’ll think, ‘What have I not baked with recently?’” PREP: 45 minutes BAKE: 18-22 minutes COOL: 1 hour DECORATE: 30 minutes LASTS: 2+ days in the fridge Add the meringue mixture to the bowl of icing sugar and ground almonds, along with the vanilla extract. Carefully fold the mixture together, making sure that it is all combined. Use a rubber spatula to smooth the mixture around the edges of the bowl (this is called ‘macaronage’). Store the pesto in the fridge in a sealed container – leftover pesto lasts for one week in the fridge. Whether you're looking for a salted caramel fix, or a spicy biscoff bake, this book has everything you need to create iconic bakes and become a star baker.

Whether you're looking for a fancy funfetti sponge cake for a Birthday, a chunky Mini Egg Cookie for Easter, or a gooey S'more Muffin to add a little sparkle to your Sunday, this book has everything you need to treat yourself and celebrate every day. That said, accidents do happen and sometimes baking just doesn’t go the way you planned. If you’re a beginner baker, Jane has some top tips for getting started.The baker also encourages her followers to get in touch if their sweet treats weren’t turning out the way they wanted them to.