Did you come up with new recipes for this book or will we discover how to make some of our delicious favourites? The cafe's interior has a retro look, she said, "our first cake counter was an old haberdashery unit and I wanted to make it look as good as I possibly could. The style may have grown up a bit but we have kept the fifties aesthetic." Naming convention That one event proved to be a huge jumping point for the business, allowing her to open Bad Girl Bakery Cafe, Muir of Ord, and led her to supply cake to The National Trust for Scotland and the Caledonian Sleeper service. Taking a chance

But you just keep stirring it for a bit longer and it turns into this silk-smooth, beautiful chocolatey mixture – and, I have to say, that moment gets me every time!” The bakery’s debut cookbook, from independent Edinburgh-based publisher Kitchen Press, promises to be the icing on the cake for the thriving young business. Jeni along with her team plan the day's cake display meticulously. The idea is to get a good range of cakes and bakes, she said, "we work really hard on creating a feeling of abundance, and something super indulgent and something a wee bit plainer." Keeping it simple

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But we don't use any artificial colour or decorate our cakes with anything that isn't found in them," although she makes a concession for sprinkles imported from America at Christmas time. Bad Girl Bakery Jeni Iannetta. Picture: Clair Irwin On with the show Yes, very much. My oldest sister always hosts family Christmas and before I moved up to the Highlands that is where I would spend it. She is a fantastic cook and does beautiful Christmas spreads and makes it all look effortless.

Though we no longer wholesale, we have provided cakes all over the Highlands and clients include all of the National Trust in North West of Scotland, The Caledonian Sleeper, Scottish Canals and other cafes across the Highlands.

Not in a million years! I did an English degree and got a job in arts marketing straight after graduation. I did a marketing qualification while working at the BBC, then moved into theatre and visual arts marketing, and imagined that would be my career until I retired. I applied for a baking job on a whim (totally unqualified) and got it. That decision changed everything.

Fiona Pratt, who offered me my first job as a baker, instilled the importance of not cutting corners and using good quality ingredients. It doesn't have to be the most expensive ingredients but aim for the best quality you can afford. Bad Girl Bakery is a bakery, cafe and cook school based in the Highlands of Scotland. Our development kitchen and cook school is located in our home town or Muir of Ord and our award winning cafe is the ancor business in the new Food & Drink Hall in The Victorian Market in Inverness. I was born and grew up in Dundee. I really don’t remember much as a child, but I vividly remember making chocolate crispy cakes in my first year at secondary school and messing them up and being mortified! Baking and cooking was something I got into when I was older.The best tip we can give is don't overwork the dough. Overworked dough makes your scones heavy – it should have lumps and bumps in it. Everyone’s got someone in their family who, when you reach for a sweet thing, they go ‘Oh, bad girl!’. Food was always a big deal in the family and she attributes her love of baking entirely to her big sister.

She had accidentally fallen into a successful career in arts marketing at; Dundee Rep, Scottish Opera, Theatre Royal, BBC Scotland resources, before returning to her home city working at Dundee Contemporary Arts. Her recipe for success includse flavour combinations, textures, baking seasonally and prioritising local produce where she can. I am not trained and I didn’t go to pastry school or anything,” Jeni explained. “Like everyone else, I started baking other people’s recipes and watching cooking shows and buying cook books. Before I started my career that is how I learned to bake. Jeni Iannetta from Bad Girl Bakery has a cookery book coming out in November, with Kitchen Press, she admits to being a cook book fan owning over two hundred, "I'm obsessed with them and the fact that I have my own is just astounding like a fantasy."

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We are all about the occasional treat. Everyone knows someone who’s disapproving of indulgence. The kind of person who’ll say ‘oh you bad girl’ if you reach for a treat. It’s gently poking fun at that. Q: What is the single bit of advice you would give to home bakers who want to up their baking game? To begin with she turned the opportunity down, but changed her mind, she said, "I stayed up for three days straight baking and got about six hours sleep." Jeni always has a showstopper, she said, "even if you are not going to eat it, it will bring you to the display and make you go, wow. Some books take up residence in your home, others in your heart, and Bad Girl Bakery most vehemently belongs in the latter category. I love everything about this book: its warmth, its down-to-earth voice, and its heavenly recipes. It’s a very real joy, and what a pleasure and honour it is to share it with you.