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Product info

<p/><br></br><p><b> Book Synopsis </b></p></br></br>Hayley�McKee is passionate about creating sweets that taste of nature, where the ingredients are familiar, the coloring is genuine, and the flavors are unmasked. In <i>Sticky Fingers, Green Thumb</i> she celebrates the use of vegetables, edible flowers and herbs in her incredible baked desserts. <p/><i>Sticky Fingers, Green Thumb</i>�includes recipes such as spiced parsnip and willow blossom cake; sweet pea and green tea cake; passionfruit cupcakes with raspberry basil frosting; peanut butter, rock salt and rosemary cookies; hibiscus brownies and lemon myrtle & fennel seed honey cake. Broken into five chapters: Real Baking Know-how; Vegetables in Baked Desserts; Herbs in Baked Desserts and Edible Flowers, each section includes a handy flavor wheel and gardening tips and tricks. <p/>This is baking as it should be - soulful, earthy and seasonal in Hayley's signature, delicious style.<p/><br></br><p><b> About the Author </b></p></br></br><b>Hayley McKee</b> is a food writer, self-taught baker and owner of Sticky Fingers Bakery (established in 2010).�She is known for her stunning cakes made with seasonal ingredients, edible native plants, and homegrown herbs and flowers. She is considered a go-to baker for bespoke baked creations that are big on flavors, not just looks, and has been named as the number one wedding cake designer in Melbourne. <p/>Hayley's work has received local and international praise, and has been featured in international editions of�<i>Glamour</i>,�<i>Rookie</i>,�<i>Collective</i>�and�<i>I Heart</i>.�Her cakes and recipes have also been commissioned by�The Age, Epicure/GoodFood,�<i>frankie</i>�magazine, ABC Radio, Warner Brothers Music, The Australian Ballet and fashion house Romance Was Born.

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