The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery [NOOK Book]

Overview

On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting ...
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The Magnolia Bakery Cookbook: Old Fashioned Recipes From New Yorks Sweetest Bakery

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Overview

On the corner of Bleecker and Eleventh Streets in the heart of Greenwich Village sits the Magnolia Bakery. This unassuming shop, where the smells of home-style baking weaken even the strongest will, has attracted a clientele that ranges from kids on their way home from school to celebrity glitterati. Cupcakes swirled with pastel frosting crowd the counter, and cakestands display Lemon Vanilla Bundt Cake, Apple Walnut Cake with Caramel Cream Cheese Icing, and Coconut Layer Cake, swathed in fluffy white frosting and covered in drifts of coconut. As Time Out New York says: "The secret to Magnolia's success is simple: Nobody knows how to bake like this anymore."
Magnolia's owners Jennifer Appel and Allysa Torey know how, and in The Magnolia Bakery Cookbook they share their most mouth-watering recipes, from sweet breakfast treats like Dried-Cherry Crumb Buns to classic Iced Molasses Cookies, from decadently rich Caramel Pecan Brownies and Raspberry Marzipan Cheesecake to refreshing Lemon Icebox Pie. Their easy-to-follow recipes and invaluable baking hints mean that even the inexperienced baker will be able to frost the perfect layer cake, turn out the flakiest pie crust, and whip up the creamiest cheesecake. Illustrated with eight pages of glorious color photographs, The Magnolia Bakery Cookbook will inspire you to turn on the oven and create sweet memories for your family and friends.
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Product Details

  • ISBN-13: 9780743242110
  • Publisher: Simon & Schuster
  • Publication date: 12/1/2009
  • Sold by: SIMON & SCHUSTER
  • Format: eBook
  • Pages: 128
  • Sales rank: 766,411
  • File size: 12 MB
  • Note: This product may take a few minutes to download.

Meet the Author

.

Allysa Torey and Jennifer Appel are the founders of the Magnolia Bakery in New York City, which now has two additional stores. In 1999 Jennifer Appel left to open Buttercup Bake Shop, which has two locations in Manhattan, where she resides with her husband Hernan and her daughter Isabel. Allysa Torey sold Magnolia Bakery in 2007, and currently lives with her son Wilson Henry in upstate NY, where she spends her time writing, cooking, gardening, and taking long walks through the hayfields with her collies Sam, Daisy and Honey.

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Read an Excerpt

Introduction

In an age of microwave, quick-and-easy, freeze and defrost, the Magnolia Bakery takes us back to a time when we simply did everything the old-fashioned way: using the best and freshest ingredients, mixing them with lots of love, and taking the time to produce delicious homemade treats. Customers often request to lick the bowl as we prepare our desserts in our open-kitchen format. Some call and ask which muffins have just come out of the oven and are still warm.

As two women passionate for the culinary and homemaking arts, we opened the Magnolia Bakery in 1996. Allysa and I wanted to express our desires and creativity through a business that emphasizes a slow-paced, wholesome way of life reminiscent of 1950s America.

The Magnolia Bakery came into being over a brunch conversation during which we expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, the western part of New York City's Greenwich Village, we grabbed the opportunity. The West Village seemed ideal. It is low-key and family oriented, a place where we can do what we love where we love it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm, cozy kitchen that feels "just like Mom's." We scoured the flea markets and vintage stores to buy just the right furniture, decorations, and lighting fixtures to create an inviting atmosphere. Mostpeople who walk in say they feel as if they have gone back in time to "Mom's" or "Grandma's" kitchen, with butter, fresh eggs, and other natural ingredients in abundance, just lying about and waiting to go into the mixers.

In the three years we have been in business, our popularity has grown tremendously. With only word of mouth for advertising, people from all over Manhattan, the outer boroughs, the suburbs, and even as far away as Iowa order our desserts. There is usually a long line out the door at night and on the weekends, as people buzz around our store like bees in a hive, scooping up the last of our sweet creations. Many people in the arts are drawn to the Village and the Magnolia Bakery. Actors, supermodels, musicians, and other celebrities often hang out at the bakery, making it one of the hottest spots on Bleecker Street. But famous or not, all our customers feel a welcome sense of being home at Magnolia.

While the business itself is fast paced and hectic at times, our original aim and values remain the same — natural, fresh ingredients, carefully crafted with goodness and love. In a world filled with stress, deadlines, and overwhelming demands, it is comforting to hear customers come in and sigh, "Gosh, you make me so happy!"

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section One: Muffins, Buns, and Quick Breads

Corn Muffins

In pursuit of the perfect corn muffin, we think we've got the right proportion of ingredients that create a light, moist, and not-too-sweet version of this traditional breakfast favorite. Maybe that's why customers call them the best corn muffins in town!

1 1/4 cups yellow cornmeal

1 1/4 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups milk

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly

Makes 9 muffins

Preheat oven to 350 degrees.

Grease well 9 cups of a 12-cup muffin tin.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. The batter may be lumpy.

Fill the muffin cups about three-quarters full. Bake for 18­20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section Four: Layer Cakes

Coconut Layer Cake

Allysa has had this recipe in her cookbook for years. It's originally from a woman named Kathy who lives in the Midwest. It's a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery. Kathy, we don't know you, but thanks a lot!

This cake is best served the day it is filled and frosted.

Cake

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup milk

1 teaspoon vanilla extract

Filling

3/4 cup milk

1/2 cup sugar

2 tablespoons all-purpose flour

1 seven-ounce package sweetened, shredded coconut

1 teaspoon vanilla extract

Frosting:

3 egg whites

1 1/2 teaspoons vanilla extract

1/2 cup cold water

1 1/2 cups sugar

1/4 plus 1/8 teaspoon cream of tartar

Garnish

Sweetened, shredded-coconut

Makes 1 three-layer 9-inch cake

Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20­25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

To make the filling: In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

To make the frosting: In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2­3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.

Generously sprinkle top with shredded coconut.

Copyright © 1999 by Jennifer Appel and Allysa Torey

From Section Nine: Icebox Desserts

Chocolate Wafer Icebox Cake

This dessert is a variation of the traditional Nabisco chocolate wafer refrigerator log. At Allysa's house it was always made round and then sliced like a regular layer cake — probably because it was much easier for children to assemble this way.

4 cups heavy cream

3 tablespoons sugar

1 tablespoon plus 1 teaspoon vanilla extract

1 1/2 packages (13 1/2 ounces) Nabisco chocolate wafer cookies

Makes one 8-inch cake

In a large bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip. To assemble the cake: On a flat plate at least 9 inches in diameter, arrange seven wafers, with one wafer in the center and the remaining six surrounding it. Scoop about 1 cup of the whipped cream onto the wafers and gently spread the cream in a thin layer to completely cover the cookies.

Continue to layer the wafers and the cream, making sure to end with a whipped cream layer on top. Refrigerate for at least 5 hours, or overnight, before cutting and serving.

Copyright © 1999 by Jennifer Appel and Allysa Torey

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Table of Contents

Contents

Introduction

Helpful Hints

Muffins, Buns, and Quick Breads

Corn Muffins • Oatmeal Muffins • Blueberry Muffins • Dried-Cherry Crumb Buns • Glazed Breakfast Buns • Sour Cream Breakfast Buns • Apple Pecan Quick Bread • Cranberry Orange Bread • Poppy Seed Bread • Chocolate Chip Peanut Banana Loaf

Cookies

Chocolate Chip Cookies • Chocolate-Covered Log Cookies • Chocolate Drop Cookies with Heath Bars, Vanilla Chips, and Pecans • Iced Molasses Cookies • Peanut Butter Cookies • Peanut Butter Cup Cookies • Oatmeal Raisin Almond Cookies • Almond Crescent Cookies • Orange Vanilla Chip Cookies • White Chocolate Coconut Macadamia Cookies

Squares and Bars

Lemon Bars • Strawberry Oat Bars • Raspberry Crumb Squares • Vanilla Pecan Brownies • Chocolate Brownies with Cream Cheese Icing • Fudge Brownies with White Chocolate, Toffee, and Pecans • Butterscotch Cream Cheese Swirl Brownies • Caramel Pecan Brownies • Peanut Butter Heath Bar Blondies • Peanut Butter Fudge Brownies • Magic Cookie Bars

Layer Cakes

Old-Fashioned White Cake • Traditional Vanilla Birthday Cake • Lemon Layer Cake • Coconut Layer Cake • Hummingbird Cake • Maple Walnut Layer Cake with Fluffy Maple Frosting • Apple Walnut Cake with Caramel Cream Cheese Icing • Chocolate Buttermilk Layer Cake • Devil's Food Cake • German Chocolate Cake

Other Cakes

Lemon Vanilla Bundt Cake • Chocolate Amaretto Bundt Cake • Chocolate Sour Cream Cakewith Chocolate Chips • Poppy Seed Coffee Cake • Dump Cake • Pear Pecan Cake • Aunt Daisy's Fresh Fruit Torte

Icings, Fillings, and Frostings

Traditional Vanilla Buttercream • Chocolate Buttercream • Lemon Buttercream • Seven-Minute Icing • Cream Cheese Icing • Chocolate Glaze • Basic Creamy Custard Filling • Butterscotch Filling • Lemon Curd Filling • Caramel

Cheesecakes

Crumb-Topped Cheesecake • Caramel Pecan Cheesecake • Heath Bar Almond Crunch Cheesecake • Chocolate Almond Cheesecake • Chocolate Swirl Cheesecake • White Chocolate Hazelnut Cheesecake • Mocha Rum Cheesecake • Raspberry Marzipan Cheesecake

Pies and a Cobbler

Apple Crumb Pie • Blueberry Crumb Pie • Lime Pie with Gingersnap Crust • Pecan Pie • Sweet Potato Pie • Cheese Pie • Chocolate Pudding Pie • Nectarine Cobbler

Icebox Desserts

Lemon Icebox Pie • Peanut Butter Icebox Pie • Chocolate Wafer Icebox Cake • Chocolate Pudding Trifle • Cream Cheese Chocolate Pudding Squares

Index

Read More Show Less

Introduction

Introduction In an age of microwave, quick-and-easy, freeze and defrost, the Magnolia Bakery takes us back to a time when we simply did everything the old-fashioned way: using the best and freshest ingredients, mixing them with lots of love, and taking the time to produce delicious homemade treats. Customers often request to lick the bowl as we prepare our desserts in our open-kitchen format. Some call and ask which muffins have just come out of the oven and are still warm.

As two women passionate for the culinary and homemaking arts, we opened the Magnolia Bakery in 1996. Allysa and I wanted to express our desires and creativity through a business that emphasizes a slow-paced, wholesome way of life reminiscent of 1950s America.

The Magnolia Bakery came into being over a brunch conversation during which we expressed for the umpteenth time our mutual frustration with our jobs and lifestyles. We finally decided that something would be done about it and opened up a wholesale baking business in early 1996. We soon received very positive feedback from our customers. When a retail space became available in our favorite neighborhood, the western part of New York City's Greenwich Village, we grabbed the opportunity. The West Village seemed ideal. It is low-key and family oriented, a place where we can do what we love where we love it. Over the course of two months and with the help of an adept construction crew, we transformed an empty shell into a warm, cozy kitchen that feels "just like Mom's." We scoured the flea markets and vintage stores to buy just the right furniture, decorations, and lighting fixtures to create an inviting atmosphere. Most people who walk in say they feel as if they have gone back in time to "Mom's" or "Grandma's" kitchen, with butter, fresh eggs, and other natural ingredients in abundance, just lying about and waiting to go into the mixers.

In the three years we have been in business, our popularity has grown tremendously. With only word of mouth for advertising, people from all over Manhattan, the outer boroughs, the suburbs, and even as far away as Iowa order our desserts. There is usually a long line out the door at night and on the weekends, as people buzz around our store like bees in a hive, scooping up the last of our sweet creations. Many people in the arts are drawn to the Village and the Magnolia Bakery. Actors, supermodels, musicians, and other celebrities often hang out at the bakery, making it one of the hottest spots on Bleecker Street. But famous or not, all our customers feel a welcome sense of being home at Magnolia.

While the business itself is fast paced and hectic at times, our original aim and values remain the same -- natural, fresh ingredients, carefully crafted with goodness and love. In a world filled with stress, deadlines, and overwhelming demands, it is comforting to hear customers come in and sigh, "Gosh, you make me so happy!"

Copyright © 1999 by Jennifer Appel and Allysa Torey

Read More Show Less

Recipe

From Section One: Muffins, Buns, and Quick Breads

Corn Muffins

In pursuit of the perfect corn muffin, we think we've got the right proportion of ingredients that create a light, moist, and not-too-sweet version of this traditional breakfast favorite. Maybe that's why customers call them the best corn muffins in town!


1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups milk
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly

Makes 9 muffins


Preheat oven to 350 degrees.

Grease well 9 cups of a 12-cup muffin tin.

In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients until just combined, being careful not to overmix. The batter may be lumpy.

Fill the muffin cups about three-quarters full. Bake for 18­20 minutes until lightly golden or a cake tester inserted into center of muffin comes out with moist crumbs attached. Do not overbake.


From Section Four: Layer Cakes

Coconut Layer Cake

Allysa has had this recipe in her cookbook for years. It's originally from a woman named Kathy who lives in the Midwest. It's a wonderful cake and has become one of the all-time favorites among customers at the Magnolia Bakery. Kathy, we don't know you, but thanks a lot!

This cake is best served the day it is filled and frosted.


Cake
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract

Filling
3/4 cup milk
1/2 cup sugar
2 tablespoons all-purpose flour
1 seven-ounce package sweetened, shredded coconut
1 teaspoon vanilla extract

Frosting:
3 egg whites
1 1/2 teaspoons vanilla extract
1/2 cup cold water
1 1/2 cups sugar
1/4 plus 1/8 teaspoon cream of tartar

Garnish
Sweetened, shredded-coconut

Makes 1 three-layer 9-inch cake


Preheat oven to 350 degrees.

Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20­25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.

To make the filling: In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.

When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.

To make the frosting: In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boil (about 2­3 minutes) and remove immediately from heat.

Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.

Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately.

Generously sprinkle top with shredded coconut.


From Section Nine: Icebox Desserts

Chocolate Wafer Icebox Cake

This dessert is a variation of the traditional Nabisco chocolate wafer refrigerator log. At Allysa's house it was always made round and then sliced like a regular layer cake -- probably because it was much easier for children to assemble this way.

4 cups heavy cream
3 tablespoons sugar
1 tablespoon plus 1 teaspoon vanilla extract
1 1/2 packages (13 1/2 ounces) Nabisco chocolate wafer cookies

Makes one 8-inch cake

In a large bowl, whip the heavy cream with the sugar and the vanilla extract until soft peaks form, being careful not to overwhip. To assemble the cake: On a flat plate at least 9 inches in diameter, arrange seven wafers, with one wafer in the center and the remaining six surrounding it. Scoop about 1 cup of the whipped cream onto the wafers and gently spread the cream in a thin layer to completely cover the cookies.

Continue to layer the wafers and the cream, making sure to end with a whipped cream layer on top. Refrigerate for at least 5 hours, or overnight, before cutting and serving.

Copyright © 1999 by Jennifer Appel and Allysa Torey

Read More Show Less

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See All Sort by: Showing 1 – 20 of 30 Customer Reviews
  • Anonymous

    Posted August 23, 2008

    Tasty treats

    I have baked about 5 or more cakes using the recipes and most of them came out really tasty. Some better the 2nd time around. The blueberry muffin recipe was tastless to me, I've tried other recipes & had better results, a lot better. The Vanilla Cake has become very popular among my family & friends. It's my daughter's fav, I love the Chocolate Buttermilk recipe w/Chocolate Buttercream! The recipes are simple & easy to follow steps. I've been baking for years & refer to this book, regularly. The only ingredient that was almost impossible to find(they use it often)the Vanilla Chips, I tried many, many websites. I just used a substitute. Also, they use lots of sugar so dieters beware!

    5 out of 5 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted June 3, 2007

    wannabe baker

    My daughters birthday was around the corner and I wanted to bake her cake so I was looking around for a bakers book. I read some of the reviews and decided on this book and boy was it a great buy. I haven't stopped baking. The recipes are easy to follow and the results are fabulous.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 11, 2007

    Great Cakes

    I have had this cookbook for a few years now, and love the cake recipes I have tried.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted April 5, 2007

    You'll LOVE this cookbook

    This book was recently given to me as a birthday present and already it has become a favorite cookbook. The cakes taste gourmet but are easy to make.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 13, 2006

    A Must Buy!

    I bought this book based on the positive reviews from other customers. What a find! The recipies are so simple yet so sophisticated that I cannot wait to make each and everything in the book. It has quickly become my favorite book. If you are looking for a great book to learn how to bake or if you are looking for something to add to you collection, this book is it! I can't wait to start baking these recipies.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 8, 2006

    Best Cakes EVER

    Even though I LOVE to bake, I don't have much experience. But every single time I back the Traditional Vanilla Birthday with Buttercream Icing people tell me I should sell them. It's THAT good. And super-easy too. I refuse to tell anyone my 'secret recipe' and when my mom (who collects cookbooks) came to visit I hid the book so she couldn't copy it down! It's the only thing I've made in the book but even just for that one recipe the book is definitely a must-buy!

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 9, 2005

    Wonderful find!

    Made the Devils food cake and chocolate buttercream frosting. Delightfully good! Have 30 cookbooks and this is one of my all time favorites.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 22, 2005

    It will be the Hit of your Event

    It is true, this cookbook is fantastic. I made the Hummingbird Cake for my mother's bday and everyone flipped their wig! I have made four other recipes since then and they were all hits. This is my new favorite cookbook to give brides and fellow bakers. Buy it! It is outstanding.

    2 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 10, 2003

    Magnolia Vs. Buttercup

    Most cake-loving New Yorkers know that Jennifer Appell co-founded Magnolia then left to found Buttercup Bake Shop, but beware. As is usually the case, the sequel never matches the caliber of the original. The Magnolia bakery and cookbook are true delights to any sweets lovers! Buttercup, on the other hand, features dry cakes with mounds of crusty icing, and the recipe book is filled with some real head scratchers (12 tbsp. of Crisco to top a coffee cake? Trust me, it's terrible!)If you can't decide between the Magnolia or Buttercup cookbooks, go for the original Magnolia recipes! I promise you won't be disappointed!!

    2 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 16, 2009

    Perfect gift!

    I gave this to my friend's mom and she loved it!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 23, 2000

    A must buy!!

    I liked the simplicity of the recipes both in ingredients and procedure. I purchased it two weeks ago and have already tried four recipes with wonderful results. The Chocolate Chip Cookies are excellent and worked well with some of my substitutions. The Lemon Cake with Lemon Buttercream and Lemon Curd Filling is a lemon-lover's delight.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted February 28, 2000

    Remember what it was like to lick the frosting out of the bowl?

    Having just recently stumbled upon The Magnolia Bakery in New York City just last week, I was THRILLED to see that the owners had put out a cookbook. Simplicity is the key word, here. It is rare that a place can make you feel so happily 5 years old, again, and a blessing that a cookbook has been put out to share these simple, utterly wonderful concoctions. The price of the book is worth the recipe for buttercream frosting in and of itself ..... BUY IT !!!

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  • Anonymous

    Posted December 22, 1999

    WOW!! What a book!!

    I only wish there were a higher rating than 5 stars as this book deserves it. The recipes are easy to follow with wonderful results. The Chocolate Layer Cake is fantastic. I might just have to make a special trip to New York to visit 'New York's Sweetest Bakery.' If the book is any preview of the bakery, then this place deserves a place in the bakery hall of fame.

    Was this review helpful? Yes  No   Report this review
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    Posted December 19, 2008

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