Kiss My Bundt: Recipes from the Award-Winning Bakery Author: Visit Amazon's Chrysta Wilson Page | Language: English | ISBN:
0977412024 | Format: EPUB
Kiss My Bundt: Recipes from the Award-Winning Bakery Description
Review
“This bundt lover's bible spells out how to make just about any variety you can think of, from basic vanilla to Lime Basil, while providing tips on how to achieve the perfect fluffiness and flavor.” —Angeleno
About the Author
Chrysta Wilson is the owner of the Kiss My Bundt bakery, where she is known for her Californian spin on the Southern dessert of bundt cake. She lives in Los Angeles.
- Paperback: 168 pages
- Publisher: Life of Reiley (May 1, 2010)
- Language: English
- ISBN-10: 0977412024
- ISBN-13: 978-0977412020
- Product Dimensions: 6.9 x 5.9 x 0.4 inches
- Shipping Weight: 9.1 ounces (View shipping rates and policies)
I love bundts! Not much of a cake fan but I love a good bundt. Weird, eh?
With the exception of one, every recipe (so far) has been easy to make and tastes very, very good.
The basic vanilla bundt recipe is worth the price of the cookbook alone. It can be dolled up in a variety of flavors!
The techniques for baking a truly delicious, wonderfully textured bundt have helped me tremendously. The recipes allow for your own creativity and still have fabulous results. Gotta love that!
So far I've made:
*Banana~ (replaced the milk w/ buttermilk), it had a lovely texture.
*Blueberry~ (added homemade blueberry jam to the smash), the blueberry flavor really came out in the finished cake, I was surprised!
*Pumpkin~ everyone LOVED this cake and thought it had the perfect amount of spice.
*Cinnamon pecan Coffee Cake~ LOVE! (I doctored up the filling a bit by cutting back on the sugar and adding a bit of butter and oatmeal)
*7UP pound cake~ Sweet. Make sure you add all the zest that the recipe calls for! Nice texture.
*Fresh Ginger~ Different, not your typical 'gingerbread' style recipe. Light, warm flavor. I drizzled with vanilla glaze and sprinkled with candied ginger, as suggested. Yum!
*Mocha~ Really moist. It seemed like an absolute ton of coffee in the recipe, but the flavor is very faint in the finished cake. For the glaze (ganache), I whisked instant espresso powder into the hot cream and poured over bittersweet chocolate. Allowed it to firm up a bit and then poured it over the cake. I think it added a deeper mocha flavor.
*Marbled~ She gives half-sized recipes, that allows you to be creative with your flavor combinations. I made my own 'Neapolitan' and it was BRILLIANT!
*Basic Chocolate~ A very good 'base'.
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