London - When the first ‘cronuts’ were cooked up by a New York bakery by combining recipes for croissants and doughnuts, many thought the hybrid baking trend would be shortlived. Not so.
A new book Baking Mash-Up, published this month has a gloriously silly selection. There are stoll-au-vents — a mix of vol au vents and stollen; pretzants — pretzel and croissant; and chownies — cheesecake and brownie.
But you may puzzle over a Sneezecake. It’s a cheesecake and a snickerdoodle — a type of cookie rolled in cinnamon sugar. - Daily Mail
* Baking Mash-Up by Victoria Glass is published by Ryland, Peters and Small