Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil [NOOK Book]

Overview

Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone ...
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Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil

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Overview

Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious!) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation!
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Editorial Reviews

Library Journal
Matheson will have bakers dusting off their old bundt pans with this tempting assortment of 50-plus recipes for both sweet and sweet/savory treats.
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Product Details

  • ISBN-13: 9781452110257
  • Publisher: Chronicle Books LLC
  • Publication date: 10/21/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 132
  • Sales rank: 435,159
  • File size: 9 MB

Meet the Author

Christie Matheson is the co-author of several books, including Flour.

Alex Farnum is a San Francisco-based photographer.

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Sort by: Showing 1 Customer Reviews
  • Posted October 19, 2011

    Not your typical cake cookbook--this is a good one!

    Bundt cakes seem to be the rage these days, and I do love making them, so I'm always on the alert for new recipes. I haven't yet tried out any of the recipes in the book, but I have spotted several I plan to bake in the next few weeks and during the holidays. This book contains quite a few recipes that feature ingredients that are a bit out of the ordinary--for example, using creme fraiche instead of sour cream (the author says this produces a superior crumb, and she includes instructions on how to make your own creme fraiche).
    The organization of the book is very useful: a chapter on Bundt classics, one on more decadent cakes, one "for food snobs" (some really unusual ingredients here!), and a chapter on Bundt minis. Some recipes in the latter are for a six-mold pan, others for an eight-mold pan. The author also provides suggestions about what to do if you have one of the newer Bundt pans that have one of fancier design shapes (e.g., fleur-de-lis) but a smaller capacity than the traditional pan.
    I can already tell that this book will make a nice addition to my ever-expanding cookbook collection!

    1 out of 1 people found this review helpful.

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