"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."
- Houghton Mifflin Harcourt
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- Product dimensions:
- 8.25(w) x 9.25(h) x 1.20(d)
Meet the Author
TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.
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Most Helpful Customer Reviews
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I searched far and wide for a book that would help me make the best stratch cakes and this is it. The sour cream chocolate (shown on the cover), my first cake from this book, is the best and is to die for. And finally, finally, I have conquered the basic yellow cake. The instructions are detailed, such as mixing times, and the sections on ingredients tools, and decorating are helpful and fascinating. This book will help you make that 'perfect' cake.
This is the cake book that made me start to take my baking seriously - I've tried so many of Ms. Boyle's recipes, and each of them has been a show-stopper! They never let me down, and if you follow her detailed instructions, the cakes come out like her pictures! (In fact, that would be the only complaint - not enough pictures!) Her Lemon Lust Cake and Creamy Coconut Cake are becoming staples in my repertoire, and I think I'll be adding a few cheesecakes soon! I rank this book up at the top of the scale, along with Ms. Berenbaum's The Cake Bible (my other favorite!)