The BIG Christmas Bake (Hardcover)
The Big Christmas Bake is a funny, lively romp through the twelve days of Christmas, taking the elements of the popular carol, and weaving them cleverly into the ingredients for a Twelfth Night Cake.
Starting with the partridge and its gift of dried fruit, this rhyming story includes all of the familiar characters from the song as they all contribute to the baking of the magnificent Twelfth Night cake.
Characterfully illustrated by Pippa Curnick The Big Christmas Bake is a beautiful, lyrical, and gently humourous Christmas story for the whole family to enjoy.
Starting with the partridge and its gift of dried fruit, this rhyming story includes all of the familiar characters from the song as they all contribute to the baking of the magnificent Twelfth Night cake.
- A trio of french hens bring baking powder
- Six geese bring eggs, and lots of feathers too
- Ten lords help carry the cake into the oven ready to bake
Characterfully illustrated by Pippa Curnick The Big Christmas Bake is a beautiful, lyrical, and gently humourous Christmas story for the whole family to enjoy.
Fiona Barker has been an audiologist for over twenty years as well as a children’s book author. She’s always loved picture books and passionately believes that reading a book together is one of the great joys of life. Her first picture book, Danny and the Dream Dog was published in 2018 by Tiny Tree Children’s Books.
Pippa Curnick graduated with a first-class degree in illustration from the University of Derby and has several years’ experience in picture book design for major childrens' publishers. When she’s not painting or drawing you’ll find her walking with her husband and two young children in their back garden – The Peak District.
“A trio of French hens bring baking powder and six geese arrive with the eggs, in this take on ‘The Twelve Days of Christmas’ which includes a recipe to make at home.” —The Bookseller
"Lola enjoyed making cakes using the recipe in the book."—Prima Magazine
"Lola enjoyed making cakes using the recipe in the book."—Prima Magazine