Bake a Rainbow Cake!

by Amirah Kassem

Overview

Pour it! Mix it! Bake it! Frost it! Make a wish!

With wheels to spin, flaps to open, and tabs to pull, this board book is perfect for little bakers!
In this interactive board book, create Flour Shop’s incredible rainbow explosion cake that, when cut, spills out a stream of sparkly sprinkles. Turn a wheel to mix the batter, lift a flap to open the oven, and pull a tab to frost the cake and then release the glittery contents!

Product Details

ISBN-13:	9781419737466
Publisher:	ABRAMS
Publication date:	02/25/2020
Pages:	10
Sales rank:	1,116,614
Product dimensions:	8.40(w) x 7.80(h) x 0.60(d)
Age Range:	3 Months to 3 Years

About the Author

FLOUR SHOP founder and Flour-ist Amirah Kassem is an artist at heart and cake is her medium. Amirah is the bestselling author of The Power of Sprinkles. Amirah grew up baking and sculpting with her mother in Mexico, where she discovered an appreciation for fine ingredients—and mastered the art of multisensory experiences.

Editorial Reviews

"With tons of exclamation points and super-bright colors, Bake a Rainbow Cake! is a wonderful sensory explosion."

Shelf Awareness

2020-02-09
It’s all about the colors in this board-book version of the virally popular “rainbow explosion” cake.

The cake, which stars in many online videos and slide shows, is actually all about the sprinkles, evoked here with a combination of multihued spinners or sliders and hundreds of tiny holes punched into the sturdy cover and stock. Kassem, a New York City specialist baker, recaps its creation…without specific ingredients but step by step in the simplest language: “Pour it! / Mix it! // Color it!” The images are abstract enough that the result never really looks like food, but young digerati are unlikely to care as they’re directed to choose colors for each of the six layers, pull a tab to watch them rise in the oven, then see all but the top layer hollowed out before being stacked in rainbow order (sans indigo) and finally filled with a column of sprinkles that will pour out in a climactic rush (“Surprise!”) when the finished cake, its outside likewise sprinkle encrusted, is sliced. Chavarri’s simple illustrations flash with oversaturated hues, each succeeding double-page spread being somehow brighter than the last one, until the final uncomplicated pop-up unfolds in a grand shower of confetti and sprinkles. Budding chefs may find the recipe-based approach in Lotta Niemenen’s Cook in a Book series more to their taste, but for sheer energy and dazzle, this is hard to beat.

A feast…at least for the eyes, and much better for the teeth. (Board book. 3-5)

Kirkus Reviews