Customer Reviews (18)

Cake Inspiration
obviously not a cookbook though there are several basic recipes included. This book is a great tool to help stir your imagination and creativity. Colette Peters features many beautiful and unique cakes in this book, Its a great cake book to add to your collection serious baker or just a baking enthusist!

Fun & Easy!!
I bought this book for my mom for mother's day and asked her to make me the seashell shaped cake for my birthday yesterday and she was pretty intimidated at first not thinking she'd be able to pull off such a realistic work of art..especially because she had never even used fondant before...but she soon found out it was WAYYY EASIER than she ever imagined! :) Collette really breaks down the process for the common kitchen dweller. You don't have to be Picasso to create these masterpieces. This book provides excellent descriptions, precise illustrations and absolutely gorgeous photographs! 5stars!! :)

The Artof Cake Decorating
I like this book, I don't love it but I think it's well worth the money!!

If you ask me if I'd buy it again; I'd say yes!!

Sorry, I hate to say...
I am someone who really admires Colette's work.I had bought all of her cake books except this one and "Colette's Christmas" (going for $200 now as opposed to the usual $30+-... what does that tell you about her popularity??)(YOU GO GIRL)However, I just received Colette's Cakes and am a little disappointed.This must be one of Colette's 1st books.These cakes offered no real challenge at all for me.Hey, I guess you have to start somewhere.Colette has grown and developed so much!!I really am one of her biggest fans!!Just thought you might want to know this book is a little light on the creative side, compared to Colette's work we know and love today!!:)P.S. - Her Chocolate Bourbon Cake Recipein her book "Colette's Birthday Cakes" is UNBELIEVABLY delicious!!!I made the cover cake and was SO "THE HERO" at that party!!Thanks Colette!!:D

Interesting
This book gives a lot of information on how to do the cakes and the necessary tools needed, but some of the cakes were just, my daughter's view "just awful!" ... Read more

Book Description
If you have a creative spirit and want to try your hand at cake and cupcake decorating, Cake Art is for you. Chefs from the CIA's prestigious Baking and Pastry faculty describe the various techniques and provide easy-to-follow instructions so the home baker can create beautiful cakes and cupcakes. Cake decorating is an activity that can be enjoyed by everyone and children can help with 8 of the 27 projects included in Cake Art. ... Read more

Book Description

This delightful little book contains a veritable treasury of enticing, easy, and fun-to-make cakes and treats -- straight from the kitchen of the Charleston Cake Lady. At last home bakers can learn the secrets that have made her cakes legendary. Here, for the first time, are the coveted recipes for her bestsellers, such as Milk Chocolate Cake (a light-as-air, but deeply chocolate-flavored confection), Crunchy Pound Cake (a delightful, crunchier version of the classic recipe), and Chocolate Chip Cake (guaranteed to become an immediate family favorite).

Intensely flavorful, moist, and addictive, the cakes are so easy to make they can be prepared in almost no time at all. A real boon to busy cooks, the Cake Lady's simple recipes deliver classic flavors without requiring fancy equipment, complicated instructions, or lengthy ingredients lists. Along the way, the author makes helpful suggestions about baking, serving, and storing the cakes. Her recipes are foolproof and the cakes taste so rich they don't even need to be frosted! They freeze, pack, and ship beautifully, too, which makes them ideal for gift giving. ... Read more

Customer Reviews (11)

A Lovely Southern Sojourn
I received this book as a gift.I love it. I found Teresa Pregnall's candid comments about her recipes fascinating.She offers charming stories about each recipe, and surprisingly, she admits that some of her recipes call for cake mixes (reminiscent of the Cake Doctor recipes).I've made a number of the cakes, both the "scratch" recipes and those calling for a cake mix, and every one has turned out beautifully.Her pound cakes (I especially loved the Cofectioners' Sugar Pound Cake), bundt cakes, muffins, etc. are easy to make and have flavor and goodness that brings back memories of the desserts I ate as a child. This "Treasured Recipes" book would be a nice fit in anyone's collection, and I also recommend her companion book, "Special Recipes".

The solution to the flops
I have now made the coconut carrot cake, the carrot cake and the gem cake.They all turned out well and I have used adaptations of them for wedding cakes and special event cakes in my catering business.

I have a tip for anyone who is making any cake from any recipe - do not use all-purpose flour - use cake flour for cakes.Using cake flour will make all the flops work out much better.I found the gem cake a bit on the eggy side (4 eggs will do that) but once I iced with a homemade whipped cream based icing and real strawberries it was fine.

What I've noticed about this and many other cookbooks is that there is an assumption made by the author that people know what they are doing in the kitchen.Since often this is not the case I would recommend that folks read:The Cake Bible first and perhaps another book about cakes from scratch. Then read this book and only using real cake flour make the cakes that seem interesting to you.

Disappointed but maybe I am wrong
I think that people who buy this book should know that many of the recipes require the use of a cake mix.It may be that when I actually make the cakes, I will regret what I write now, but until then I am feeling a little short changed.Surely Mrs. Pregnall does not use commercial cake mix in her own shop.

This isn't a Treasure its a GOLD MINE!
The recipes in the book are super easy to make,and they taste like you have slaved over them all day long when in fact you really haven't. It's not just cake recipes (my fav. being the Choc. Chip Cake) but I shall always use Teresa's Brownie recipe for the rest of my life. There are Pound Cake recipes,Coffee Cake recipes,Snacks and Picnic Treats recipes, and many more treasures. Teresa, YOU are the real Treasure. Thanks

Beautiful book, but the recipes...
When this book arrived, I had trouble putting it down.It's such fun to read.I bake often, & my friends really enjoy my cakes.(I'm not a baking novice.)I tried 3 recipes from this book.Two were flops, & one was mediocre.The chocolate chip cake, & Charlston chews were gooey in the middle long after the suggested bake time.The buttermilk coffee cake was nothing special.I'd buy a different book. ... Read more

Customer Reviews (1)

An elegant, mouth-watering, palate pleasing collection of truly tempting confections
The chocolate cake is an desert and celebratory icon. Chocolate Cakes: 20 Fabulously Indulgent Cakes by British confectionary expert Tom Philips showcases twenty superb chocolate cakes, each of which would make any special occasion truly memorable. After providing basic introduction information on chocolate, techniques of cake baking, cakes and sponges, fillings, coverings, and equipment, the fully illustrated, "kitchen cook friendly" recipes follow. The selected cakes comprising this outstanding and highly recommended compendium of specialized recipes includes: Praline Chequerboard Torte; Hedgehog; Chocolate Flower; Choc Cherry Fondant; Square Box of Chocolates; Ultimate Chocolate Truffle Cake; Chocolate Panel Cake; Bitter Fruity Ganache Cake; Round Chocolate Box; Valentine's Love Heart; Vertical Layer Torte; Yle Log; Christmas Tree; Floral Trail; White Wedding Dream; Fairy Cake Tower; Chocolate Croquembouche; Forever Frills; Easter Basket; and Tower of Flowers. Enhanced with templates, a list of suppliers, and an index, Chocolate Cakes is an elegant, mouth-watering, palate pleasing collection of truly tempting confections.
... Read more

Book Description
Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.
With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.
Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.
You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.
A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a "cookbook" -- it's a baking course between two covers. ... Read more

Customer Reviews (16)

Great cakes
This book was recommended by a friend.It has great recipes and helpful information.Love it.

Learn How to Bake a Cake
There are an awful lot baking cook books available these days, but few are worth anything.This book is one of the few truly helpful books that actually shows you how to properly bake a cake. Many baking books feature a famous chef on the cover, along with casual recipe instructions and the admonition that this really is easy to do; usually, this is a lie.This book fills in all the details, and is really the only cake cook book you will need.

Please note that this is not a "throw it together and bake" kind of cookbook; for these, I suggest books like The Fannie Farmer Baking Book, or Pillsbury's Best of the Bake-Off.The chapters are arranged like a textbook. The author expects you to systematically bake your way through each chapter in order, gaining skill and experience with each chapter.You are not suppose to skip around at random, picking out a few appealing recipes.The first chapter has pound cakes, the easiest; last chapter has European tortes and gateaux, the most difficult.

It has chapters on ingredients, equipment, techniques, pound cakes, butter cakes, coffee / streusel cakes, cakes with fruit, sponge cakes, roulades, chiffon, angel food, american, cheesecakes, tortes and gateaux, filling, frosting, glazes, sauces and toppings, and decorations.

The quality of the cakes are very high. When I need a high caliber Sacher Torte in a professional setting, the recipe comes from this book.It has a rare and complete recipe for Genoise.It is also one of the few books that insists on clarified butter for the Genoise (the only other one I can think of is Beranbaum's Cake Bible).The only real complaint I have is the suggestion to bang Genoise batter in the cake pan on the counter just before baking (never do this; better a couple of small holes in the finished cake than a deflated cake).Her recipe for chiffon cakes produces more loft than conventional procedures.I also wish the author would use the classic European names for the recipe titles; it would make looking up certain patissiere classics easier. The last section tells you how to match frostings and fillings to the cake, some valuable and hard to find recipes for glazes, and a definitive recipe for creme anglaise.There is also information on substituting different baking pans, and a sufficient amount of information about cake decorating for the home baker.

The most vexing feature of this book is the format of the first part, which has critical information on tools, pantry, and techniques.This is a most important collection of information that is essential for baking, but is usually left out of most baking books.The bad part is that these three chapters do not have a listing of the subjects; if you need to find something, say how to fold an egg foam batter, you will have to leaf through the entire chapter to find it.All other chapters have a complete listing of recipes in the Table of Contents.

One can disagree with the author on a few points: unbleached flour does not have a higher protein content than all-purpose (this is brand dependent), the silly notion of melting chocolate in a 225 degree oven, and not supplying the flour measurements in weight as well as volume (she describes sift, spoon, and sweep, which is about 3 1/2 oz when I tried it).I also dislike her idea to dump out excess flour when flouring a cake into the sink; since flour tends to clog drains, I do it over a garbage can.The section on suggested equipment is comprehensive: 30 different cake pans are listed, about a dozen categorized as essential, and 50 different tools, about half categorized as essential.The pantry chapter has a good dissertation on the important ingredients and what to do with them.The chapter on techniques gives complete instructions for all of the important baking tasks, such as how to handle butter and fats, beating eggs, folding batters, lining baking pans, bain-marie, telling when cakes are done baking (it differs greatly depending on cake type), de-panning cakes, storage, and a fascinating section on freezing.The metric conversion table for liquids in the Appendix is wrong.

An Outstanding Book
If you only buy one book on cakes, make it this one. Read the author's invaluable instructions on technique, ingredients, equipment etc. before you begin baking. No matter what level of baker you are you will learn something new. One caveat: while this is not a "fussy" book, it certainly is not for "cake doctors"--be methodical and follow the recipes to a "T"--you will be thrilled with the results!

LOVE THE COCONUT CAKE RECIPE!
This is a great cookbook for anyone who likes to make cakes from scratch.The coconut cake recipe is absolutely delicious!This is the only cookbook I use when I want to make a cake.Her directions are easy to follow and even a novice like me gets great results!

A TREASUR INDEED
This is got to be your first step to cake education. Its more than a cook book, its a baking course between 2 covers. I recommond it in the shelf of every beginner baker. ... Read more

Book Description
Make the cake?

Yes, you can.

If you love to bake and are willing to plan ahead, you can make a spectacular wedding cake—and you don't have to be a pastry chef to do it! Let prominent wedding cake expert Dede Wilson guide you through every layer of the process—from choosing among flavors and styles to baking, assembling, and decorating your way to a beautiful and delicious cake. This accessible cookbook not only gets you ready for the big event, it helps you lend a truly personal touch to the celebration.

"If you want to make your own wedding cake, Dede Wilson is the perfect guide. She helps you bake with confidence every step of the way to a delicious personalized result."
—Donna Ferrari, BRIDE'S magazine ... Read more

Customer Reviews (28)

Excellent buy!
I could hardly wait to get my physical hands on this book. Tried one of the basic cake recipe, OK for beginners, however, I'll stick with the one I have been using. I love the way she gives you timelines for organizing yourself to make the beautiful cakes in her book. The book was well worth the purchase! Would recommend to new cake decorators.

Great for a birthday cake
I wanted to make a cake for my boyfriend's birthday. Although I used to bake all the time, it had been about six years since I'd made a cake and I felt like I was starting all over again. In preparation, I bought about ten books on cake making and decorating. Many of them had very beautiful, breathtaking designs but, to my surprise, this is the one I ended up using exclusively to make my cake.

This book has so many great details concerning everything you need to know to make a frosted and decorated cake. Yes, I was making a birthday cake and not a wedding cake, but I still want to know about crumb coats and detailed instructions for torting the cake. My favorite instructions were for the meringue buttercream frosting. It tells you exactly what to do, including what to do if things aren't going quite right and how to time your boiled sugar with your eggwhites. For a minute I thought I had ruined a rather large batch of the stuff, but her tip to put your bowl inside a larger bowl filled with ice water turned it into the beautiful, silky thing it was meant to be. My bf loved the chocolate buttercream and said it was even better the next day.

I made the Nutella Cake, but I filled it with more buttercream instead of Nutella. It would be easy to make a birthday sized cake from any one of these cakes, since instructions and amounts are included for cake layers from six inches up to fourteen. I can't wait for someone else to have a birthday so I can try something else.

The cakes in here are not that complicated, and I don't think I would use them for a wedding cake because I think wedding cakes should be a bit fancier. However, I would use the recipes, the flavor combinations and all the great tips and copious pictures and instructions along with another book and maybe your own creativity.

I would really have liked to have the recipes listed by weight as well as volume or number. If a recipe calls for 1 1/2 eggs, is that three ounces? how do I measure half an egg?

bought as a gift
Bought this as a gift for someone in africa.I usually try to go by other reiviews when I purchase anything online, whether it's something for me but also & especially if it's a gift for someone else.Pictures looked good.Not sure if it is reasonable to expect these cakes to be made by anyone other than somebody with prior know-how.Check out the "See Inside" for details and assess for yourself if it seems to be something anyone could do.

Cake Book
This was not what I was expecting.It is for a beginner.Very basic.It does have good ideas for a beginner.And it does show that a person with no decorating abilities can make their own wedding cake.It just won't be real fancy.Which is what I was looking for.

Fantastic Find
These recipes are perfect!Not only do the recipes hold up during the course of making the cake, the taste is out of this world.I made a beautiful wedding cake thanks to this book.As a chemist and former chef, I highly recommend this book!! ... Read more

Book Description
When a world-famous shoe designer walked into his surprise birthday party and saw the cake that was waiting for him--a Manolo stiletto perched alluringly next to a tissue-filled shoebox--it was his turn to ogle someone else's talent. The cake, created by Elisa Strauss of Confetti Cakes in New York City, was a sensation. Not only did everyone at the party want to know how it was made, they wanted to know how to create something as dazzling themselves.This unique book contains projects for every skill level: from gorgeous, sugar-dusted heart cookies to delightful billiard-ball cupcakes, to sculpted cakes in the shape of wine bottles and Chinese takeout boxes, to the extravagantly beautiful, threetieredembroidery cake showcased on Sex and the City. With delicious recipes, stunning creations for every occasion, suggestions for time-saving shortcuts, and hot tips for fabulous results, all illustrated with gorgeous photographs and easy-to follow diagrams, THE CONFETTI CAKES COOKBOOK is a must-have for the outrageously chic baker in all of us. ... Read more

Customer Reviews (33)

Beautiful Pictures but not good recipes.
The cookbook has beautiful pictures, quite well done and the pages are a nice glossy finish.That's why I gave it 2 stars.Otherwise the recipe content is very lacking.The recipes don't seem accurate to me.
I tried making the red velvet cake and after adding 2 cups of oil and a 1 1/4 c. of buttermilk it was just a wet mess.There was 3 1/2 c. of flour but something just wasn't turning out right.I wasted a lot of money on this recipe because it also calls for 1 lb of sugar! ouch, quite pricey to just dump in the garbage.
The other recipe I made was the white cake and baking for one hour was a bit too much.I wish I'd read the other reviews first. And the chocolate cake tasted like grape cough syrup.
If you're thinking about buying this book, check it out at the library first.Unless you're a professional baker the cost of these recipes and all the costly colorings, baubles, and such you'd have to buy you're better off just calling a professional from the start!
Don't recommend for the mom with kids, there weren't any really cute cakes for kids.These were cakes/cookies in the shape of slippers and purses, and you needed 8 pounds of fondant!geez.

The best cakes you could make!!!
Ever since i started baking Elisa's recipes i've been hooked! Her cake flavors are one of a kind. The vanilla is my personal favorite although the banana and red velvet are competing for that honor. I truly love this book!!! Not only Elisa writes the recipes in a way that are easy to read, understand and mix for the home baker but she also uses weight measurements for us professional pastry chefs. The recipes are also very easy tobake in large quantities since she gives you the volume for 9" pans and 1/2 sheets. I strongly recommend this book!

Gorgeous book, but inaccurate recipes
This is indeed a gorgeous book.But, like another reviewer, those that have given it 5 stars have only looked at the book and not baked from it.I made the vanilla and chocolate cakes for a birthday party.The instructions for baking the vanilla 9-inch cakes are obviously inaccurate as they say to bake the layers for 1 hour when, in fact, it should be more like 35 minutes.Luckily I bake a lot and knew there had to be a problem.The vanilla cake was okay.We all liked the chocolate cake, but it has a much denser texture than most I make from scratch.The sugar cookie recipe is totally inaccurate.It had at least twice the flour in it as it should have.I tried to rescue the dough, but with very little success.

The pictures are gorgeous and she is truly a talented designer, but it would have been a really good idea to have tested the recipes after they were printed...at least had them proofed several times as there are several inaccuracies.

So not worth the money
I have to believe that some of the previous reviews are from people who have not made any of the recipes.I have tried several of them and I would give them all a "C" at best--except for the vanilla cake which I would give a "B" BUT it took a while for the "upgrade" since in the book it states to bake 3 9inch pans for one hour!!!!Anyone who knows anything about cakes would never back a 9in layer cake for an hour in a 350 oven.Heres the thing though---its obvious Ms. Strauss knows what she is doing---she is so successful but I don't think thisbook is for the baker at home.So--back to the vanilla cake, on the third attempt I baked the layers for 35 minutes and they turned out nice.The chocolate was a D on flavor and on texture in my opinion.

I have seen Ms. Strauss on TV several times and love her style (not to mention her gusto--being so young and so successful) but the book did not live up to my expectations at all.I tried the swiss meringue buttercream 3 times and have yet to get it perfect.I am not a beginner--far from an expert---but who is this book for---the good to very good baker????Thats me!And its not working out at all!The only thing that has kept me going back to this book is the techniques for covering cakes in fondant.Overall, I was very disappointed and feel okay saying that (even though I think the author/chef is fantastic) since I have tried and tried and tried.

Confetti Cakes
I really like this book.I bought it after checking one out at the library.The cakes are adorable.Great recipes and instructions.The cakes are not for a beginner.But you will get great ideas.These cakes are decorated with fondant. ... Read more

Book Description
Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.
With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.
Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.
You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.
A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a "cookbook" -- it's a baking course between two covers. ... Read more

Customer Reviews (2)

Good cake book for a low price
Although this cake book does not havephotographs of all the cakes and usually I abstain from cookbooks that do not have photographs of all of their recipes,I was surprised to find that this is a very good book despite that.I even made a cake the banana nut cake but instead of banana I used pineapple.It was very nice but as the other reviewer said it needed some more sugar.

Tons of great recipes
My favorite recipe in this book is the Carrot Pineapple Cake. What I also like is that the recipes respond well to tweeking, therefore you can make a recipe your own. The cakes have that homemade taste to them. There is also some useful info in the front about the different ingredients, which is a must for any serious baker. There are directions for decorating cakes and recipes for sauces, frosting and glazes in the back. Every recipe end with instructions on how to store the finished cake, and contains variations of the original recipe. I am a recent graduate of a professional baking and pastry program, and I can tell you that I use this book for cakes more so than my textbook. I took away one star for the lack of photos. There are some in the middle of the book as well as some illustrations in the decorating section, but I usually like more photos in my books. But don't let that stop you from buying this book. This is my bible for cakes.
NOTE: Taste the batter before you bake, I find that I have to add a little sugar to the recipes. ... Read more

Amazon.com
Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, afterall, is the woman who wrote her master's thesis on the effects of sifting on thequality of yellow cake. In The Cake Bible, she explains the sciencebehind types of leavening, the merits (or not) of sifting, melting chocolate,preheating ovens, and more. There are precise and detailed instructions forintricate wedding cakes as well as cakes that can be mixed and in the oven infive minutes. In addition, nutrition information is included with every recipe.Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teachnovice bakers how to create a garden full of flowers from royal icing andmushrooms from piped meringue. It's no wonder that the International Associationof Culinary Professionals picked The Cake Bible as their cookbook of theyear for 1988--this book has something to teach bakers at every level.Book Description

"If you ever bake a cake, this book will become your partner in the kitchen."

-- from the foreword by Maida Heatter

This is the classic cake cookbook that enables anyone to make delicious, exquisite cakes. As a writer for food magazines, women's magazines, and newspapers, including The New York Times, Rose Levy Beranbaum's trademark is her ability to reduce the most complex techniques to easy-to-follow recipes. Rose makes baking a joy. This is the definitive work on cakes by the country's top cake baker.

The Cake Bible shows how to:

Mix a buttery, tender layer cake in under five minutes with perfect results every time

Make the most fabulous chocolate cake you ever imagined with just three ingredients

Find recipes for every major type of cake, from pancakes to four-tiered wedding cakes

Make cakes with less sugar but maximum flavor and texture

Make many low- to no- cholesterol, low-saturated-fat recipes

Customer Reviews (149)

Guys, if I can bake a cake, so can you
My wife and I both cook.Its something we do because we enjoy good food and cannot see blowing our budget on restaurant fare.Hence we are both fans of good cook books.There are a number of great books out there on cooking, but when it comes to baking I could never find a book that seemed to work for me (my wife, on the other hand, is quite good at it, no matter what the book).

I was about to come to the conclusion that baking must be something only females in general, or CIA trained Chefs can do until I came across Rose Beranbaum's Cake Bible.She explains cake baking in terms that are both informative and interesting.She also combines the mind of a chemist with the heart of an artist.

I invested in an inexpensive electronic scale, read through her ingredients and process descriptions, and started baking cakes.I was amazed that I finally could produce a cake that was beyond edible, indeed they were excellent!My earlier trials, pre-Rose, could have been used to up-armor HumVees.

So, hats off to Rose for this must have book. I am so enthused about her work that I ordered her other two Bibles (on Pastry and on Bread).I look forward to seeing if those books match the high benchmark she has set with her Cake Bible.

a big book
I got the book as a gift. I did not try to make any cake. But the thing I did not like about the book - each recipe does not have a picture. only some recipes have pictures in the middle of the book. 3 starts - I hope recipes themselves were good

The Cake Bible
There are lots of recipes that are well explained and easy to follow.Love it!

THE SOLUTION for dry chocolate cakes from the Bible
I was reading some of the negative reviews for the Cake Bible and they made me hesitate to purchase it.I was googling through some blog entries and came up with the following information.So now I'm going to buy the Cake Bible! No more dry chocolate cakes!

"I've been using Rose's chocolate cake recipes for nearly two years, and always had the same problem - I weighed every ingredient carefully, had the oven spot on 350, and every time, the cake would bake perfectly, but would serve out DRY and crumbly. The strange thing was that when I made yellow or white cakes, this didn't happen. Last week I figured out why.
When you use hot water to dissolve the cocoa powder, then let it sit to cool, some of the water evaporates. I stated measuring the water/cocoa mixture *after* it cooled, and found that I was loosing as much as two ounces of water, depending on the conditions in my kitchen! Adding a little room-temp. water, just before mixing the cocoa/water with the other ingredients has totally solved this problem. Just last weekend, I made a wedding cake with a 12-inch, two-layer middle tier of chocolate, baked and iced the day before the event. When served, the cake was soft and moist and the texture perfect."

Here's Rose Baranbaum's response on her webpage:

http://www.realbakingwithrose.com/2006/11/blogger_aaron_solves_dry_choco.html

Must have
This is a awesome book, although some of the recipes are alot more difficult then they need to be. I have made some of the same tasting frosting, alot easier with less ingredients. ... Read more

Book Description

Customer Reviews (3)

great basic recipes that hold up to creative impulses
I love this book.I've made several recipes from this cookbook, and have really been pleased.What impresses me most is that these recipes hold up well when you substitute ingredients, don't exactly measure precisely, or take half of one recipe and combine it with another.The author did her research well, so if you read through a couple of recipes, you can replicate almost anything that you'll find in a fancy cake shop at home with what you have in your cupboard.And the best part?Most recipes make exactly 12 cupcakes - perfect for a midnight snack, and so much better than from-a-box.Yum!

Best friends gift
I love this book because everything I have made turned out very good. It is a splendid idea because nobody gets sick of the cake before it is all gone.I am buying these books as gifts for my friends to enjoy, because this is what I would like as a gift.

Good manual on scratch cake baking. Highly Recommended.
`Little Cakes' by professional writer and `cookbook archeologist' Susan Waggoner is a very pleasant discovery I am happy to recommend to all, especially occasional bakers who want to go just one step beyond the Duncan Hines and Betty Crocker packages to make cakes from scratch. In spite of the delightful watercolor illustrations dotting the dust jacket, I was expecting a weak effort on petit fours and other less than useful preparations. This especially in light of my recently having reviewed expert baker and baking writer Flo Braker's reissued `Sweet Miniatures'. I was very pleasantly surprised with what I found.

For starters `little cakes' in this book means primarily single layer cakes baked in an 8-inch square or round pan, with icing. There are plenty of recipes which can be adapted to two or three layers, and the author gives many suggestions for same, but the heart of the matter is cakes baked with a relatively small amount of batter for a relatively short time. Within those constraints, the variety of cakes presented in this delightful book is wide indeed. The basic types include silver cake, white cake, white chocolate cake, yellow cake, gold cake, genoise (French sponge cake), whipped cream cake, chocolate cakes, devils food cake, marble cakes, `German' chocolate cake, flourless chocolate cake, red velvet cake, pound cake, marble pound cake, butter pecan loaf, lemon pudding cake, orange cake, banana cake, grapefruit cake, pineapple upside-down cake, raisin spice cake, oatmeal cake, pumpkin cake, gingerbread, carrotcake, walnut cake, spice cakes, sandwich cakes, tea cakes, ginger buttons, petit fours, icebox cakes, ladyfingers, and cheesecakes. I will be happy to forgive the author for including cheesecake (a cheese custard pie) and other non-caky desserts such as trifles and tiramisu, as she has successfully created a highly accessible source of good recipes for quick reference when you do not want to wade through a 600 page tome to find something quick for a last minute baking need.

The litany of cake types above is multiplied by pairing each type of `crumb' with an appropriate icing, of which Ms. Waggoner gives several such as whipped creams, lady Baltimore frosting, white decorator icing, basic vanilla icing, basic chocolate frosting, lavish fudge frosting, chocolate ganache, white chocolate buttercream, white chocolate meringue, basic cream cheese frosting, grapefruit frosting, powdered sugar glaze, quick-set fondant, browned butter frosting, peanut butter frosting, penuche frosting, and caramel icing. On top of these are recipes for fillings and syrups for `kicking things up a notch' to borrow a phrase from someone.

While Ms. Waggoner does not have the professional baking credentials of Flo Braker or Nick Malgieri or Gayle Ortiz or Gail Gand, she is no slouch when it comes to starting one out with excellent advice on how to go about baking a good, simple cake. As far as I can tell, she touches all the right bases and gives absolutely no spurious advice. Some practical folk may object to her ward against using an oil spray from an aerosol can to lubricate a pan. I suggest those folk go and read the ingredients on those little cans and realize that the `no fat added' advertising claim is based on a fuzziness in the labeling law which says that if the amount is less than 1%, it can be deemed zero. The wrapper or a stub end of a stick of butter will give no more fat and probably be a lot healthier. A huzzah for Ms. Waggoner on this point.

For those of us who bake cakes only about three or four times a year, I still recommend Ms. Waggoner's book, as it is a very entertaining read for foodies as well as being an exceptionally good quick reference for a wide variety of basic cake types. The very short biography on the dust jacket says Ms. Waggoner enjoys rummaging through old magazines and newspapers for recipes. Well, she has really put all that rummaging to good use. Before the recipe for each major classic recipe, there is a little story on the source and age of the recipe and where it has been between the time it was created and its appearance in this little book. There are even some references to that greatest of pastry chefs Antonin Careme who is credited with the invention of the strawberry charlotte russe.

It is a small point for a book of such high quality recipes, technique, and stories, but the book is also exceptionally well designed to be both pleasant to read and easy to follow when you are doing recipes. The watercolor illustrations contribute little to the appreciation of the end result, but they succeed in being very decorative.

I compared some of Ms. Waggoner's recipes to my favorites and I will not give up my Nick Malgieri recipes for carrot cake or gingerbread and I will not stop referring to Rose Levy Beranbaum or Shirley Corriher for advice on what went wrong with my genoise, and I will definitely go to Maida Heatter when I want a seriously impressive production, but I will definitely turn to Ms. Waggoner the next time I need something I can make quickly from the pantry of a very short trip to the local grocery store.

Highly recommended to all foodies, occasional bakers, and readers in general.
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Book Description

Jill Foster makes cake decorating as easy as writing your name. With her unique write-way method, if you can write your name you can decorate a cake. Anyone can make beautiful homemade cakes like the ones seen in magazines.

This full-color, illustrated book includes a DVD demonstrating the original, handwriting-based, cake decorating techniques and offers tools, tips, and creative ideas for all sorts of holidays, including birthdays for all ages, religious events, baby showers, bridal showers, and weddings.

Customer Reviews (7)

baker
I really like this book. Just looking at the pictures gives me many other ideas. I'm ready to decorate all my cakes now.

Simply Great!
This book is great! I suddenly decided that I wanted to decorate cakes and after practicing with this book I am on my third cake and they look just like the ones in the pictures!! I really liked that it came with a DVD, that gave me a little extra confidence being able to know that I was doing it right!

Cake Decorating
This book is wonderful for anyone wanting to try cake decorating on their own. It is very easy to follow.

The perfect gift
We were given a copy of "Creative Cakes Anyone Can Make" and were struck by the presentation - step-by-step guidance both in word form and on a DVD.Add to that Jill Foster's creativity and you have a package that brings simplicity and fun to cake decorating.We bought 5 copies ourselves to give as gifts to friends and relatives who still have families at home and reason to celebrate birthdays, holidays, showers and other occasions.Even if you don't see yourself decorating cakes, you can make points with others who will by giving a copy of the book to them as a gift.We have done that and the feedback has been very positive and the gratitude have been forthcoming.

WOW! Cakes I can REALLY Make! And a DVD too!
This is the first cake decorating book with a training DVD that gives people hope they can be a decorator. Every cake is possible with my busy life and limited budget. I don't have to go hunting for supplies, everything can be found locally. The author, Jill Foster gives more than sixty cake ideas for every holiday, celebration and theme party ideas.
And the best part - NO fondant and gumpaste! HOORAY! ... Read more

Book Description

Book Description
You'll find 1,001 delicious cake recipes-from family favoritesto exotic cakes from around the world-in this mouthwatering cookbook. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best results. Each recipe is ranked by difficulty, from super-easy to the more challenging. ... Read more

Customer Reviews (7)

A Baker's Dream
I bought this book, and absolutely love to bake from it. There are many eccentric, difficult cakes, but for the beginner, there are simply easy, yet delicious cakes that you can bake for any occasion. The cakes in this collection are very good and delicious, and if you have a baker in your family, you already have a birthday, anniversary, wedding, etc. present. It won't disappoint!

Dissapointed
I bought this book because the cover made my mouth water. I ordered it for a really good price and anxiously awaited it's arrival.Well, when it came I was extremley dissapointed.I do not recognize some of the ingredients in the cakes that I was interested in and alot of things seem geared toward experiencedbakers.But the majority of the cakes in this book I would not even try.The cover is still beautiful though.

gift for girlfriend
this book was a gift for my girlfriend as she loves to bake. she likes this book for some of the older reciepes that it has.

For Experienced Bakers Only.
This book is a valuable collection of Italian cakes that you probably have never eaten, much less even heard of before. On the down side, half of the recipes in this book simply do not work as written.

If you are an experienced baker, this book is an invaluable encyclopedia of Italian cakes. Each and every recipe that you can get to work from this book will be a revelation to your dining guests, in that they are neither German, Austrian, American, nor French in influence.The combination of flavors are uniquely Italian, underappreciated in this country, and therefore valuable and sure to amaze and surprise your diners.You are on your own, however, in choosing those recipes that will work, and being able to get faulty or incomplete recipes to work correctly.

If you are an average home cook, however, avoid this book. There is no educational information, and no helpful hints. This is a big problem, in that many recipes are rather tricky and require experience to pull off correctly.Almost all recipes need additional techniques to do correctly, and these techniques are not spelled out (an experience baker, however, should be able to supply the missing bits).The recipes appear to be a simple cut and paste affair, cribbing from many sources far and wide, but without all the explanatory stuff you would normally expect to get in addition to just the recipe.

(...)
I love this cookbook more than a fat kid likes cake. ... Read more

Book Description

With One Cake, One Hundred Desserts master just one basic cake recipe and you'll be able to turn out one hundred other desserts simply by adding a pinch of this or a dash of that.

Customer Reviews (5)

Dessertlover
I am already familiar with Greg Case's delectable pastry desserts in the Boston area. His new cake recipe book gives a vast range of ways to take a familiar pound cake and make it into something that can satisfy nearly everyone's dessert tastes and need for something special.My wife and I will be trying out these recipes for years to come. This dessert book is definitely different and a welcome addition to our kitchen.

Good concept.
This book is great for a home baker.The concept is really great.It is truly, one recipe with many variations.

Destined to be my dessert cookbook cornerstone.
Who knew I was famous? But there I am, right there in the introduction. I'm the one always bringing the same dessert when I go out because that's the recipe I know by heart. But no more! I feel like I'm learning how to bake like a pro. This cookbook gives me the tools to be creative and infinitely adaptable just by mastering one simple but elegant recipe.

The directions are simple and straightforward, accompanied by warm stories and good bit of humor. Each new recipe flows naturally from the last, and I'm already coming up with creative new twists.

I highly recommend this cookbook for anyone who wants to increase his or her dessert repertoire painlessly.

Concept
Like the simplicity of the concept and the layout from the publisher. Same formula but 100 different tastes. I think this is great gift book for the Holidays.

Cool idea
Im not much of a baker so my boyfriend got me this book (lol)!!!So far I made whoopie pies, peppermint patty bars and carrot cake and they were really easy. I'll definitely use this one alot!! ... Read more

Book Description
Dense Flourless Chocolate Cake, light Vanilla Sponge Cake layered with buttercream, moist Apple Cake -- a beautiful cake is every baker's dream. Using this book, you will soon have the know-how to prepare these classics and many more.

Williams-Sonoma Mastering Cakes is a complete baking course in a single volume. The opening describes the different types of cakes you can bake, including simple cakes, sheet and layer cakes, and cakes for special occasions. Basic recipes and indispensable technique sequences then illustrate dozens of key culinary building blocks, such as how to whip egg whites to the proper loft or how to cut a sponge cake into even layers before filling. Troubleshooting tips show you what can go wrong and how to fix it without having to start all over again.

The recipes lead you step-by-step, with friendly text and instructive photographs, through every stage of preparation. The variations in each chapter help you to continue practicing your newfound skills, building your repertory and your confidence at the same time. Finally, a guide to equipment and a glossary of ingredients will help you stock your kitchen with all the essentials.

In these pages, you will discover more than fifty classic recipes that tell you, in both pictures and words, how every cake you bake should look and taste from start to finish. Whether you are an aspiring novice or an accomplished home baker, this book will guide and inspire you every step of the way.

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Customer Reviews (5)

Amazing step-by-step guide to baking cakes
Williams-Sonoma Mastering: Cakes, Frostings & Fillings takes readers through the steps require to bake a cake successfully beginning with the most simple steps through to completing fairly complex recipes.The author, begins with a general description of the most common ingredients and what to look for when you buy them.She then explains how the various types of ingredients in a cake affect its structure, texture, moistness, etc.While somewhat technical in nature, the language is very simple and easy to understand.

The book includes picture-by-picture steps to help you learn basic baking techniques if you are unfamiliar with them (examples include separating eggs, zesting citrus, whipping egg whites, folding, and many more).For a beginner without an experienced person to show them the ropes, this is ideal.

The recipes are divided into sections with the first being various frostings and then moving on to Simple Cakes, Cake Layers & Sheet Cakes, and Special Occasion cakes.All of the recipes are very clearly presented including photos of the key steps and little tips in the margin to help you with some of the fine points.There is also something of a building block approach here where you can master the Simple Cakes and use those skills as you move up toward the Special Occasion cakes.

It's hard to find fault with this book.If I had to name one complaint, it's that the title is a trifle misleading.If you are already an advanced baker, I'm not sure this book will be the key to "Mastering Cakes."On the other hand, I'm a beginner and find it invaluable.Many techniques like folding were something of a mystery to me and this cookbook really helped me understand them.It's hard to overstate how helpful the photos are and how concise and clear the text is.

Awesome buy!
I strongly recommend the purchase of this book!
I've been a Pastry Chef for about 5 years now and this book is really thorough, the step-by-step is really well done, a great buy for both experienced and beginner Chefs. Even better if you're just a home baker! It has clear explanations about the HOWs and WHYs in cake batters, fillings and frostings.
The photos are also beautiful and it makes you want to try every recipe.
I only got mine a couple of days ago, so I'm still reading some theory and will try the recipes soon. I'll be back to let you know how it went.
The only downside was that the cover got dented during trasportation and I really don't want to return it, as I would have to wait another month or so to get another one.
Great purchase otherwise!!!

Mostly for beginners
Pictures are lovely.The recipes are not anything you couldn't fine in other fine baking books....like Flo Braker.

A complete and thorough collection of professional and high-class cakes
Superbly illustrated with step-by-step photography, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is a "kitchen cook friendly" introduction to the many variations available when approaching the decorative and tasteful creation of cakes for any dining or celebratory occasion. Covering pound cakes, sheet cakes, layer cakes, and so many utterly delicious frostings and fillings, Williams-Sonoma: Mastering Cakes, Fillings & Frostings deftly guides aspiring cake makers in an easy-to-follow manner, through recipes for cakes ranging from Vanilla Cheesecake; Citrus Curd; and Pound Cake, to Vanilla Buttercream; Devil's Food Cake; and Sponge Sheet Cake, as well as an informative selection of ingredients, tools, and histories. For all readers searching for a complete and thorough collection of professional and high-class cakes, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is very highly recommended.

A complete and thorough collection of professional and high-class cakes
Superbly illustrated with step-by-step photography, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is a "kitchen cook friendly" introduction to the many variations available when approaching the decorative and tasteful creation of cakes for any dining or celebratory occasion. Covering pound cakes, sheet cakes, layer cakes, and so many utterly delicious frostings and fillings, Williams-Sonoma: Mastering Cakes, Fillings & Frostings deftly guides aspiring cake makers in an easy-to-follow manner, through recipes for cakes ranging from Vanilla Cheesecake; Citrus Curd; and Pound Cake, to Vanilla Buttercream; Devil's Food Cake; and Sponge Sheet Cake, as well as an informative selection of ingredients, tools, and histories. For all readers searching for a complete and thorough collection of professional and high-class cakes, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is very highly recommended.
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Book Description

Customer Reviews (2)

informative
The book is very informative....has great pictures for instructions....hoping my wedding comes out great.

Some beautiful design examples, distracting separator plate
I bought this book because of the beautiful lacy detail work Sylvia does on her cakes, but the more I looked at the cakes in the photos, the more I kept saying, there is something wrong with the way these look.Sylvia usesvery large separator plates and does not blend in the base to the top ofthe cakes.The look is very distracting to the overall presentation.Itis a shame because many of her designs are so elegant.I would notreccomend this book as a sole source of cake decorating tips. ... Read more

Book Description
Create wedding, shower, holiday, and festive kids' cakes

Easy at-home instruction for making and decorating fabulous cakes

Want to make beautiful cakes? This fun, instructive guide gives you simple techniques for creating cakes for all celebrations. You get expert advice in all the basics — from baking to icing to decorating with style. You'll also find delicious foolproof recipes, great ideas for themed cakes, and savvy tips for starting a cake decorating business!

Discover how to:

• Find ingredients and supplies

• Make a cake from scratch

• Use frostings and fillings

• Cut and serve a cake

• Troubleshoot cake catastrophes

• Master creative techniques

Customer Reviews (2)

Great for first starting out
If you are new to cake decorating then you will love this book.Its covers great topics such as decorating tips, transporting your cake, how to cut your cake and even gives you some great receipes too.

Everything for beginners
This is very informative one. I have all the answers in this book and you can really build confidence towards getting into cake decorating business! I have bought some books for decorating but mostly is for picture presentation purposes but this one is really a good one to keep well explained as most of the Books For Dummies. ... Read more

Book Description

Book Description
Cast your mind back to your childhood days and awaken your senses and memories with this heart-warming compendium of irresistible cake recipes. Delicious photographs of the cakes accompany 120 recipes. The chapters include: Afternoon Tea, Grandma's Favorites, Special Occasion Cakes, Cakes for Kids, Dessert Cakes and Healthy and Special Diet Cakes This comprehensive collection of all-time classic cake recipes contains loads of old favorites to bring back sweet memories of childhood, and a number of new recipes that will have the whole family pleading for more. You?ll find old staples like the Pink and White Birthday cake and Dark Chocolate Cheesecake to new interpretations of traditional recipes like German Chocolate cake and Rum Cake. Cakes Galore is your one-stop guide to baking these popular desserts. ... Read more