Most valuable baking book I have | The Cake Book

Delicious! | The Cake Book | Tish Boyle

books:


	• The Cake Book Tish Boyle Wiley, 2006 - 400 pages average customer review:based on 29 reviews view larger image
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highly recommended

This is THE Cake Book

Although its title sounds unassuming, the cake recipes that lie within are anything but. Not only does the book include loads of information about ingredients, baking and frosting techniques, accurate difficulty ratings, etc, it offers a great variety of sweet sinful recipes that will have your head spinning just trying to select which ones to try first! I've tried quite a few, all with great results: Boston Cream Pie, Lemon-Soaked Ginger Pound Cake, Cinnamon Swirl Buttermilk Pound Cake, Rich Marble Pound Cake, Solid Gold Carrot Cake, Brooklyn Blackout Cake, Creamy Pumpkin Cheesecake with Ginger-Pecan Crust, Apple Cheesecake Brûlée, White Chocolate Peach Cheesecake, Brownie Latte Cheesecake, and Lemon Mousse Cake with Fresh Raspberries! There is still a long list of ones I'd like to try. I know some people may criticize and say that cheesecakes aren't really cakes, but when you try some of the ones included in this book, with PERFECT results, no cracks, and millions of compliments, you won't care about technicalities. The Cake Book is a necessity for any avid baker. I have about 100 cookbooks, both for cooking and baking, and this is easily one of few go-to baking books that I often seek out for new cakes to try and old favorites to try and try again.

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Most valuable baking book I have

I'm a little above an amateur baker, and this book has to be the best money I've spent on a baking book. I don't want to go over all the details, as many people already have. But I will tell you some of the cakes you can make that I've tried and loved.

My favorite, which I am actually going to make this week, is the Chocolate Almond Cake. It has very little flour (2 Tbs. in fact) so it is good for people who can't eat a lot of flour. Basically, the base is a little flour, some cocoa, and almond paste. Then, you add a layer of coconut soaked in corn syrup. Finally, you add a bitterwseet chocolate glaze to the top. The recipe for the glaze is also included, as are dozens of recipes for fillings, frosting, glazes, and garnishes (like candied pumpkin seeds!), all edible.

The German Chocolate Cake is also delicious. It is a two layer cake with homemade coconut frosting. She even adds a chocolate frosting to the top, which I didn't do, but I might some day.

There is a recipe for a Banana Caramel Mocha cake which is a little hard to make, but is worth it. It is a two layer banana cake with a homemade mocha caramel icing. The only difficult part is the icing because it requires a little timing on your part so it doesn't burn or cool too fast.

Also very good is the Ginger Pecan Cheesecake. You make it in a water bath, and mine didn't crack AT ALL and it was the first real New York style cheesecake (i think that's what kind it is) I've made.

This is a very inspiring book and I really recommend it.

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Delicious!

This cookbook has numerous yummy, tasty recipes. A great cookbook! The photos make you want to getting baking immediately. You won't be disappointed if you add this to your cookbook collection!!

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Love this book!

If you want to make a really good cake from scratch, this book will tell you how. I have tried the Yogurt Mousse Cake, the Lemon Mousse Cake, the Chocolate Coconut Cupcakes, the Deeply Dark Devil's Food Cake (way more than once!!) and the German Chocolate Cake. All these recipes are wonderful and worked well. The pictures are beautiful and I am looking forward to trying more recipes from this book.
I am pretty new to making cakes from scratch and this book has helped me tremendously! They are complicated and take a serious amount of time. If you don't want to do that, maybe making a cake from scratch is not for you.
I also have the "Cake Bible" another great book!

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"There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."
--Tish Boyle

reviews: page 1, 2, 3, 4, 5, 6

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