---
product_id: 121494575
title: "Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake Kindle Edition"
brand: "maida heatter"
price: "R96"
currency: ZAR
in_stock: true
reviews_count: 8
url: https://www.desertcart.co.za/products/121494575-happiness-is-baking-cakes-pies-tarts-muffins-brownies-cookies-favorite
store_origin: ZA
region: South Africa
---

# Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake Kindle Edition

**Brand:** maida heatter
**Price:** R96
**Availability:** ✅ In Stock

## Quick Answers

- **What is this?** Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake Kindle Edition by maida heatter
- **How much does it cost?** R96 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.za](https://www.desertcart.co.za/products/121494575-happiness-is-baking-cakes-pies-tarts-muffins-brownies-cookies-favorite)

## Best For

- maida heatter enthusiasts

## Why This Product

- Trusted maida heatter brand quality
- Free international shipping included
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## Description

Full description not available

## Images

![Happiness Is Baking: Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake Kindle Edition - Image 1](https://m.media-amazon.com/images/I/51r7c9uYb0L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ 







  
  
    Compilation of Maida Heatter's Recipes and cute illustrations
  

*by E***. on Reviewed in the United States on April 17, 2019*

So I was so excited about this book coming out from the famous Maida Haetter, a very well-known cookbook author of desserts, cookies, cakes and anything sweet. This book is a compilation of the famous and popular recipes coming from many people who thought that her recipes really work, unless you enjoy reading her books as a guide to help you through successful baking.Maida Haetter is one of those cookbook authors that gives great emphasis and technical knowledge why she uses a particular technique to make these treats a success. A recipe requires precision, updated modern techniques that still works in her recipes, have all ingredients in an organized order and read the recipe all throughout until you reach the end. Then you are ready to bake. What I really enjoy about Maida is her high attention to detail, a unique technique and the final result are so delicious. Furthermore, this book list most of the popular recipes that people often requests or bakers that have baked it and the results gives astonishing results because it creates food memories of many people who have her recipes. From reading this cookbook, she probably got it from her mother's talents of cooking. Although she went to Pratt Institute and graduated with a major in fashion design and illustration. Her recipes have been followed by numerous chefs, home cooks all over because of her technical knowledge, wisdom, and some notes that will be part of our baking repetoire when we liked the recipe.But anyway, I have tried several recipes already from her past books like the Big Sur Choco Chip Cookies, Neiman Marcus Choco Chip Cookies, Buttermilk Spice Cake, Chocolate Intrigue (this is one chocolate cake you have to try- so delicious especially when you make a dark chocolate sauce and served with whipped cream or vanilla ice cream). On this book, I am going to try her last chapter - Pies, Tarts, Brownies, Bars and More.Also I like how she writes and talks how she does it in a specific way. Sometimes her stories are so funny which is true. You're almost listening while she is baking with you while reading the book. That's how I felt while reading the book, yet I enjoyed it! Can you also believe that she is 101 years old? She is still alive and kicking.

### ⭐⭐⭐⭐⭐ 







  
  
    No-Nonsense Desserts
  

*by P***  on Reviewed in the United States on May 5, 2019*

This is a collection of the wonderful recipes that taught a couple of generations how to bake. Maida's recipes are famous because they work and they are impossible to improve. Younger pastry aficionados may find the book quirky,. Rather than hand Mrs. Heatter another deserved bouquet, I want to point out these caveats, which in no way should stop anyone in their right minds from buying this book. Maida believes that sifted unbleached flour makes the best desserts, so most recipes start with double-sifting and the flour and measuring by the spoon-and-sweep method. If you are the kind of baker who weighs flour, my test showed 125 grams per cup of flour. (You are welcome.) The weights for other ingredients are all easy to find online these days. If you are used to, say, the in-depth explanations of Stella Parks, you won't find them here. Just follow the precise recipes and you will be fine. I know. I learned the hard way. For many years, I worked in the test kitchens of the big food magazines, and baked countless versions of her recipes. I remember once, with the blind confidence of youth, I blithely changed Maida's directions to line a Bundt pan with dried crumbs and used my standard butter and flour. I don't have to tell you that the cake stuck to the pan. When, cursing, I made another batch with her instructions intact, the results were perfect--I have used bread crumbs ever since.  And don't expect photos. Maida's books were always illustrated with line drawings (usually by her late daughter), and these have charming color graphics instead of over-styled photos.  I am thrilled to have all of her best recipes in one place. New fan or old, if you are a cook who wants to serve top-notch desserts, buy this book.

### ⭐⭐ 







  
  
    Not as good as I hoped
  

*by V***P on Reviewed in the United States on May 17, 2019*

This is not a terrible cook/baking book, but it let me down for a few reasons:1.  Heatter dictates at the onset that you must read every recipe and follow it to the letter, that she has fool proofed them by much baking.  Yeah, well, okay.  But I just don't respond well to that kind of bossiness and inflexibility, as a tone.2.  There are too many chocolate-centric recipes and recipes of the same basic thing--about 5, for all intents and purposes, chocolate chip cookie recipes in a cookie section that has about 25 recipes, 2 lemon cakes, 2 pecan bars, etc.3.  The book has a pretty design and the drawings are cheerful, but I would prefer in any cook/baking book to have real photos and/or illustrations that are more than decorative.4.  I've become a big proponent of giving ingredient amounts in weight, vs. volume, especially in baking.  Early on, a recipe mentions using sifted flour and a side note by the author says that 3 cups of sifted flour weighs 9 oz while 3 cups measured out weighs 12 oz.  This reminded me that perhaps weights vs. volume measurements (or, both) could be more useful and specific.It's not that I think that any of the recipes in this book are bad or difficult, and I'm sure the results are tasty and enjoyable.  But nothing about the way this book presents the recipes inspires me to start marking pages, thinking "ooh, I have to make this one" as I read through it.

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*Product available on Desertcart South Africa*
*Store origin: ZA*
*Last updated: 2026-02-04*