Baking expert Flo Braker rises to the occasion with more than 200 celebration-worthy recipes for baked goods. Whether it's an impressive Dark Chocolate Custard Tart to wish someone a happy birthday, a blue ribbon-worthy batch of Fresh Mint Brownies for the annual family reunion, or an Old World Braided Coffee Cake to impress the bridge club, each recipe is custom-crafted to commemorate life's special events. Lots of introductory information on techniques and ingredients ensure that each treat will be baked to perfection, making this a fabulous reference for any cookbook library. Baking for All Occasions makes each day something to celebrate.
Baking for All Occasions
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Editorial Reviews
Review
"Every baker will be richly rewarded by this wonderful book." Chuck Williams, founder of Williams-Sonoma
About the Author
Flo Braker is the author of Sweet Miniatures and The Simple Art of Perfect Baking. She lives in Palo Alto, California.
Scott Peterson is a San Francisco-based photographer.
Chuck Williams is the founder of Williams-Sonoma.
Scott Peterson is a San Francisco-based photographer.
Chuck Williams is the founder of Williams-Sonoma.
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Customer Reviews
Most Helpful Customer Reviews
42 of 42 people found the following review helpful
By Milda Ruffo
Format:Hardcover
I am a baking book collector and own dozens of books on the subject. This one stands out from the pack in many ways. First of all, the book is very well laid out with good clear large-enough print, excellent directions and photographs of many of the recipes. The recipes themselves are most interesting and include some very original ones that I haven't found in any other books. So far, I have made the Banana Bottom Pineapple-Swirl Cupcakes (Banana cake and pineapple cheese cake baked together). What a heavenly combination! I also tried the Banana-Poppyseed Cake with Lemon Icing drizzled over, another smash hit. If you are looking for a spectacular bar cookie to add to your Christmas goodies, try the Neapolitan Bars (pastry bottom, almond filling with a layer of raspberry jam and topped with a chocolate glaze). Wow! I also made the Heavenly Brownies on Shortbread Bars. Another delicious and original treat. None of the recipes were difficult or even very time-consuming but the results were just wonderful. I also appreciated that there was a choice of measuring cup quantities and weighed measures. I find weighing things like cake flour much more accurate than just sifting and measuring in a cup. I intend to bake my way through most of the book. All of the recipes are worth a try. You won't regret buying this book, I assure you.
49 of 50 people found the following review helpful
By A. L. W.
Format:Hardcover|Amazon Verified Purchase
Years ago I stumbled upon Braker's first book and immediately contacted her about where to get almond paste. This was the first time I had encountered such a heavy usage of almond paste, and it made an almond paste lover out of me. Since then I keep a food service size tin of the stuff on hand as does she. In Baking for All Occasions, Braker, stays true to her love of almonds and almond paste and contributes a good amont of recipes with them included in the book. But if your are not an almond lover, don't be turned off, there are many delicious recipes in this book that don't include it. I had been waiting for this book for over a year and so when I got it I immediately starting baking from it was and was pleased as usual. First off, I love that she included cups, ounces and grams, which is true to her style.
I also loved some of the really different recipes. The Zebra Cookies, which are called "chocolate-Vanilla Swirl are so cute along with the Chocolate-Dipped Cheesecake-sicles. Many of these could be served at an A-list event but they are easy. There is the Red Velvet Cake Roll, that is visually stunning and the Dark Chocolate Baby Cakes with Coffee White chocolate Ganache. There is a really nice variety of recipes and if you are not familiar with her work after baking from this book, you will likely go and try and find her older books. A nice set of 23 photos is included in the book as well as two indexes. One index is by recipe categories. Therefore looking for tarts and crostatas or yeast cakes, you'll find them more easily in this index. She also includes the standard index, just in case you are looking for all the almond paste recipes.... Read more ›
I also loved some of the really different recipes. The Zebra Cookies, which are called "chocolate-Vanilla Swirl are so cute along with the Chocolate-Dipped Cheesecake-sicles. Many of these could be served at an A-list event but they are easy. There is the Red Velvet Cake Roll, that is visually stunning and the Dark Chocolate Baby Cakes with Coffee White chocolate Ganache. There is a really nice variety of recipes and if you are not familiar with her work after baking from this book, you will likely go and try and find her older books. A nice set of 23 photos is included in the book as well as two indexes. One index is by recipe categories. Therefore looking for tarts and crostatas or yeast cakes, you'll find them more easily in this index. She also includes the standard index, just in case you are looking for all the almond paste recipes.... Read more ›
14 of 15 people found the following review helpful
By Jay
Format:Hardcover|Amazon Verified Purchase
I've been baking for 45 years (scares me to think about it!), and I have found the recipes Flo Braker publishes to be consistently of high quality. If a recipe intrigues me, I can pretty much bet I am going to love the results. As in all of her recipes, she provides plenty of instructions for those who might require a bit of guidance in the kitchen, and I can't imagine anyone going wrong following her recipes due to getting confused about the directions.
One of the sections that I really enjoyed (simply due to the quality of those recipes) was a section on some tried-and-true basic cake and pastry recipes that then become the basis of some of the more detailed recipes that precede it.
While the organization of the recipes -- by "occasion" -- may not be to everyone's taste, there is an index at the back that organizes the recipes in a more conventional way by category (which I appreciate, although I also enjoyed at least perusing her categorization as well). I also appreciate the fact that quantities are provided not only by what have been conventional measures (i.e., by cups), but also by weight, including metric measures.
I would have given the cookbook 5 stars instead of 4 had it not been for one frustrating element: the typeface. While it works for alphabetic characters and integers, I have found it very difficult to read when it comes to fractions in the list of ingredients. My eyes aren't as great as they used to be, but no cookbook should require ANY reader to pull out a magnifying glass or open the cookbook under a bright light and hold it just so to make out the amounts. I blame the publisher for not having more sense -- there are easier typefaces to read, and even boldface would have worked better.
One of the sections that I really enjoyed (simply due to the quality of those recipes) was a section on some tried-and-true basic cake and pastry recipes that then become the basis of some of the more detailed recipes that precede it.
While the organization of the recipes -- by "occasion" -- may not be to everyone's taste, there is an index at the back that organizes the recipes in a more conventional way by category (which I appreciate, although I also enjoyed at least perusing her categorization as well). I also appreciate the fact that quantities are provided not only by what have been conventional measures (i.e., by cups), but also by weight, including metric measures.
I would have given the cookbook 5 stars instead of 4 had it not been for one frustrating element: the typeface. While it works for alphabetic characters and integers, I have found it very difficult to read when it comes to fractions in the list of ingredients. My eyes aren't as great as they used to be, but no cookbook should require ANY reader to pull out a magnifying glass or open the cookbook under a bright light and hold it just so to make out the amounts. I blame the publisher for not having more sense -- there are easier typefaces to read, and even boldface would have worked better.
14 of 17 people found the following review helpful
4.0 out of 5 stars
good recipes but there is some mistake, I am so sorry to say/see that.
August 24, 2009
By Dan
Format:Hardcover
I tried the signature chocolate cake in the last chapter of this book, and I managed through this recipe with some puzzles:
1) this recipe calls for 85g choclolate,melted, however, after I read and read and read through the recipe 6 times, I still can not find on which step i should integrate this chocolate into the mixtuer.so I just added it into the butter cream, and then fold in the flour. I guess this is what Flo wants.
2) baking time, it said the 6 inch cake needs 55min to bake and 9 inch one just 35min, I guess (again)it should be opposite.
I am sorry for these small mistakes, though I corrected them by myself, I still feel very dissapointed because it is Flo's book, she spent many words reminding scrach down the sugur or flour after each load, but how can she forget such important steps!
whatever, the cake turns to be the best chocolate cake I have ever baked! I like it very much!
1) this recipe calls for 85g choclolate,melted, however, after I read and read and read through the recipe 6 times, I still can not find on which step i should integrate this chocolate into the mixtuer.so I just added it into the butter cream, and then fold in the flour. I guess this is what Flo wants.
2) baking time, it said the 6 inch cake needs 55min to bake and 9 inch one just 35min, I guess (again)it should be opposite.
I am sorry for these small mistakes, though I corrected them by myself, I still feel very dissapointed because it is Flo's book, she spent many words reminding scrach down the sugur or flour after each load, but how can she forget such important steps!
whatever, the cake turns to be the best chocolate cake I have ever baked! I like it very much!
Most Recent Customer Reviews
5.0 out of 5 stars
Fantastic!
Would expect the best from Flo! Always well-written, 5 star recipes, and fantastic design. Only comment is that your name should be a bit bigger on the top. Thanks!
Published 2 months ago by Josh
2.0 out of 5 stars
Not accurate
The names of the recipes do not match the actual pics. Very confusing. Wouldn't recommend purchase to anyone unless they like deciphering the actual recipes to pics.
Published 2 months ago by Cathy A Augliano
3.0 out of 5 stars
just okay
Not an especially good cookbook. Apparently something went wrong in the printing, resulting in the pictures not matching the description. Read more
Published 3 months ago by J. Smith
5.0 out of 5 stars
where are the pictures
Just purchased and downloaded to kindle fire. Organization looks good, recipes sound delicious, but where are the pictures? I cannot find them. Read more
Published 3 months ago by D. Navo
5.0 out of 5 stars
A peerless masterpiece
Baking For All Occasions is the best baking book I've bought in years,possibly ever. So many of the recipes are downright fabulous, from the luscious lime bars,the eggnog cake and... Read more
Published 4 months ago by Jemma C. Gabriel
2.0 out of 5 stars
Wanted to Love It - Can't Read It!
I really wanted to love Baking for All Occasions when I purchased the Kindle a few days ago. Sadly, the book is almost impossible to read, never mind cook from. Read more
Published 4 months ago by Grandma
5.0 out of 5 stars
One of my all time favorite cookbooks
While I write this review, I wish that Flo Braker would write more cookbooks - "Baking for All Occasions" is a masterpiece; it's packed with delicious recipes, nice twists on... Read more
Published 13 months ago by Patricia Scarpin
1.0 out of 5 stars
Unreadable, therefore unusable
The person who designed this book has done a horrible disservice to Flo Braker, who is a baker extraordinaire. Read more
Published 18 months ago by Claire C.
5.0 out of 5 stars
delicious and informative
I don't really know what to say about this book other than it is everything I expected and more. I have wanted to get this book for awhile and was so excited when it came in the... Read more
Published on December 2, 2009 by Chitty
5.0 out of 5 stars
Simply scrumptious
This book is fantastic. Everything I've made has come out absolutely delicious. I can't think of enough superlative things to say about this book. Read more
Published on August 8, 2009 by Elizabeth Winter
