Bake It Like You Mean It: Gorgeous Cakes from Inside Out Author: Gesine Bullock-Prado | Language: English | ISBN:
B00A39GHNM | Format: EPUB
Bake It Like You Mean It: Gorgeous Cakes from Inside Out Description
Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie It Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to more technically difficult as the chapters progress. When the cakes are cut, they will reveal intricate layers of patterns and designs—such as hearts, checkerboards, helixes, and colorful stripes—that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Bullock-Prado’s latest book will delight her fans.
- File Size: 32901 KB
- Print Length: 252 pages
- Publisher: Stewart, Tabori & Chang (March 5, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00A39GHNM
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #113,887 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #37
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Cakes - #73
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Desserts
- #37
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Cakes - #73
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Baking > Desserts
This is my first review on Amazon.com. But I was so disappointed with the results, that I had to dhare my expiriences with the recipes. BILYMI is sure a perfect Coffee table book, with beautiful photos, mouthwatering recipes, extraordinary flavour combos, helpful notes and photo tutorials and amazing Cakes. It's a very inspiring Book, If you want to impress. But If the recipes don't work, a Book doesn't worth the money for me! I have so many Books on my shelf, some are good, others amazing, some ok, but this one...I don't know. I tested a few recipes so far, and after spending hours on them, I didn't have only one good result. I would say that I'm an advanced baker, so after the disappointing results, I started checking the recipes. I have never seen a Book with so many errata like this before! The metric conversions in this Book are a disaster: Sugar, Flour, Cake Flour, no difference in weight with sifted or unsifted Flour...If you weigh your ingredients please don't follow the suggested amounts in this Book! Also there is a very confusing note in this Book regarding the Conversion charts: the author says that 1cup of superfine Sugar=8oz. 1cup granulated Sugar=7oz. This is important, as the amount of Sugar affects the taste and structure of a Cake. But in her recipe the metric equivalent is 7oz. I don't unterstand why the author mentions this, but doesn' t apply it in her recipes. And although the sugar "generally used in this Book...is superfine Sugar...", it appears in only 1recipe. Ok, maybe this is a standard conversion chart, but if a book offers metric conversions, they have to be accurate in order to get good results.
Gesine Bullock-Prado can rock the baking world because she has an edgy, take-no-prisoners attitude. This attitude came from years of having to deal with the excess of some within in Hollywood. Having decided that she needed to change her path in life, she turned to her "baking side" and has now turned that natural talent into baked goods.
Starting out small but is now on a solid baking trajectory, she continues to take to pen and paper as author. Having a couple of books under her belt already, this was another anticipated gem. When looking at the cover, and seeing that fabulous "surprise" cake with its vertical layers, plus seeing that words "gorgeous cakes from the inside out", one was sort of lead to believe that this was a book on those intricate and detailed cakes that get you to thinking "how do they do that?".
This being said, I respectfully give my opinion that I was a bit disappointed. While it did have some vertically-challenged layer cakes, it is more of a book of high-end baked goods that are delicious. As one who is trying to attempt to bake beyond the standards, I assumed incorrectly that internally different cake layers was the main theme. I guess I need to read more as opposed to assuming, as that can get me into so much trouble in life.
Another small point that I found frustrating was that the photo's weren't next to the recipes, which in itself is not a problem. Perhaps if the baked item had a corresponding page number, it would have helped as opposed to going to the index. But the food styling was beautiful and the photo's definitely made you want to attempt many of the recipes. That being said, the photography is excellent, clear, sharp, and close.
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