A collection of classic confectionery ranging from traditional hard candies and suckable lollipops to chewy taffies and shaped fondants. It explains how sugar can be worked in various ways to achieve different effects - for hard, soft or chewy bites. It also features photography that shows difficult stages of preparation.

The author has been drawing crowds keen to sample her remarkable American-style baked goods to Violet, her East London bakery, and her stand at Broadway Market since 2005. This book helps the reader recreate the delicious cakes, pastries and savouries of Violet bakery at home.