Taisty Bytes

Taisty Bytes Welcome to Taisty Bytes with me, Mark! 🍰 Discover a world of beginner baker adventures, tips, and tales from my Devonshire kitchen.

Join us for recipes, laughs, and learning.

Week 1: Signature ChallengeSwiss Roll with Inlay DesignAnd the first challenge is complete - not too bad for my first ...
06/09/2025

Week 1: Signature Challenge

Swiss Roll with Inlay Design

And the first challenge is complete - not too bad for my first attempt at a Swiss roll!

For the design I went with a light blue sponge with lemon motif. I think my sponge was a bit too thick or I didn’t roll tight enough to get a good spiral. But, it didn’t split… so I’m giving myself extra brownie points for that 🤣

For the filling I went with a lemon curd and vanilla bean buttercream - which was pretty damn delish. A good flavour combo you can’t really go wrong with!

With a bit more practice, I can see how this would be a fun bake to make!

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Buns Buns Buns!And that’s a wrap on my latest edition of Cook the Books! Here are some of my favourite shots I took from...
02/09/2025

Buns Buns Buns!

And that’s a wrap on my latest edition of Cook the Books! Here are some of my favourite shots I took from the bakes I made.

“Buns, by promised “sweet and simple bakes”, and it more than lived up to that. It’s approachable, beautifully written - paired with phenomenal photography, and full of recipes that not only work but give you confidence. “

Read parts 1 & 2 of my Cook the Books review of Buns, by Nordic - and find out why this book needs a spot on your shelf. Links are in my bio >>

Book Credentials:
Photographer:
Food stylist: /
Prop stylist:
Design:
Art director:
Publisher:

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Bake no.6 from Buns by for my Cook the Books series: Praline & Double Espresso Buns.Friends, I did it. I survived anoth...
31/08/2025

Bake no.6 from Buns by for my Cook the Books series: Praline & Double Espresso Buns.

Friends, I did it. I survived another week of buns! And by survive, I of course mean resisting the urge to not eat myself into bun-induced oblivion. Which was no easy feat when the kitchen has been something akin to busy bakery.

“Buns promised “sweet and simple bakes”, and it more than lived up to that. It’s approachable, beautifully written - paired with phenomenal photography, and full of recipes that not only work but give you confidence.”

Part 2 of my Buns Cook the Books review on Substack is now live! Come and take a read - link is in the bio >>

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Bake no.5 from Buns by nordic for my Cook the Books series: Raspberry and Hibiscus BunsThese crescent shaped buns are fi...
30/08/2025

Bake no.5 from Buns by nordic for my Cook the Books series: Raspberry and Hibiscus Buns

These crescent shaped buns are filled with a homemade raspberry and hibiscus jam, the tartness of which works so well with the soft, pillowy dough.

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Starting the morning making a batch of raspberry and hibiscus jam, ready to be used in some buns later this afternoon - ...
30/08/2025

Starting the morning making a batch of raspberry and hibiscus jam, ready to be used in some buns later this afternoon - the recipe of which was decided by my Substack readers for my final 3 bakes from Buns, by for Cook the Books.

As many of you will know, I fell in love with hibiscus after making ’s hibiscus poached pears - and this jam is making me fall in love with it all over again.

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Happy Friday, friends! Today, my obsession with Olivia Dean’s new song is still going strong - which was happily on repe...
29/08/2025

Happy Friday, friends! Today, my obsession with Olivia Dean’s new song is still going strong - which was happily on repeat whilst worked on bake no.4 from Buns, by !

The skollenboller, or school bun, is a Norwegian sweet roll most commonly given as part of school lunch.

Made with tangzhong enriched dough, crowned with a vanilla custard and decorated with icing dipped in toasted desiccated coconut.

A simple but utterly delicious treat!

Is there anything more comforting than a freshly baked bun? I don’t think so.This month’s Cook the Books takes us into B...
24/08/2025

Is there anything more comforting than a freshly baked bun? I don’t think so.

This month’s Cook the Books takes us into Buns: Sweet and Simple Bakes by - a beautiful collection of recipes that proves how a handful of simple ingredients can be coaxed into something truly glorious.

There are cinnamon rolls slathered with cream cheese frosting, blackberry oat crumble buns made with blackberries from my garden and fragrant Scandinavian cardamom knots.

Come have a read - link is in the bio >>

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Happy Saturday, friends - we made it to the weekend! I’ve been bopping around the kitchen working on bake no.3 from Buns...
23/08/2025

Happy Saturday, friends - we made it to the weekend! I’ve been bopping around the kitchen working on bake no.3 from Buns by , and one I know it’s one so many of you have been waiting for... cardamom buns! (page 73)

This recipe is by far the most requested and suggested, and for good reason. They’re warm, sweet and spicy - with a hint of floral and also mint? I dont think cardamom itself knows what it wants to taste like, but whatever it is, I’m sold.

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Today’s hero ingredient: cardamomSplit from their shell and ground in a mortar and pestle, this powerhouse spice is the ...
22/08/2025

Today’s hero ingredient: cardamom

Split from their shell and ground in a mortar and pestle, this powerhouse spice is the main flavour in today’s bake: cardamom buns!

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The humble blackberry oat crumble bun - to me, a quintessential bakery item and one I’ve long admired but hesitated to a...
21/08/2025

The humble blackberry oat crumble bun - to me, a quintessential bakery item and one I’ve long admired but hesitated to attempt. (Until now!)

I couldn’t be more proud of myself at how these have turned out - and without question among the top three things I’ve ever baked!

This is bake no.2 from Buns by - tomorrow we’ll be tackling the final recipe from part 1 of this month’s Cook the Books.

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