About the author
LOLA’s is a business with a simple aim: to handcraft the most delicious cupcakes you have ever tasted, using only the finest fresh ingredients. LOLA’s is run with passion and creativity by Asher Budwig, a fourth-generation baker who grew up watching his father Mario establish and run the enormously successful chain Millie’s Cookies, which grew to over 100 stores in the UK. Asher’s grandmother and great grandmother had also run a patisserie and café since the 1940s in Colombia, so with such a talented family of bakers, it was almost inevitable that he would bring success to LOLA’s. LOLA’s is rapidly expanding, and Asher’s passion for high standards and quality ingredients is reflected in the latest developments. In every new branch of LOLA’s, quality remains key. The specialist bakers are highly trained and passionate about all things LOLA. Each individual cupcake is created with love and skill, so that every cupcake is sure to impress.
Discover 70 popular cakes from across the globe, brought to you by London’s famous bakery. From American and Middle Eastern delicacies to European delights—bake your way across the continents with this exciting range of recipes.
Lola’s Cupcakes is the place to go for handcrafted cakes and cupcakes of all shapes and sizes. Now the professionals behind some of the best bakes in London bring you over 70 recipes that will take you on a delicious journey. What better way to learn about cultures and cuisines than through the medium of baked goods in all their various forms? With Lola’s Cupcakes’ detailed, precise and well-tested recipes you are sure to be in safe hands and practiced home-bakers will be inspired by new skills to master. From simple classics to extravagantly decorated creations that make delightful party centerpieces, Lola’s Cupcakes share their recipes for some of the most admired cakes around the world. Divided geographically, the book begins with classics from Northern Europe including an English Victoria Sponge, Welsh Bara Brith, German Stollen, Austrian Strudel and French Paris-Brest. The second chapter covers treats from sunny Southern Europe such as a Spanish Orange and Almond Cake, Italian Tiramisu Cake and a Greek Lemon and Olive Oil Cake. Next, The Middle East and Africa offer a dreamy Chocolate Tahini Cake from Lebanon, a sticky Baklava Cake from Saudi Arabia and a Peanut and Banana Cake from Ghana. Chapter four showcases The Americas and The Caribbean with a classic Boston Cream Pie, a Mexican Tres Leches Cake and a Coconut Rum Cake from Cuba. The final chapter features sweet treats from Australasia and Asia such as Australian Lamingtons, a Japanese Matcha Cake and an Indian Sesame Seed Cake.