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Buttercup Bake Shop Cookbook Hardcover – October 8, 2001


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Product Details

  • Hardcover: 128 pages
  • Publisher: Simon & Schuster (October 8, 2001)
  • Language: English
  • ISBN-10: 0743205790
  • ISBN-13: 978-0743205795
  • Product Dimensions: 9.6 x 7.7 x 0.7 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.9 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #845,492 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Think Caramel Cake with Brown Sugar Frosting, Strawberry Banana Muffins, Lemon Meringue Pie, and Sour Cream Coffee Cake. These old-fashioned comfort sweets are among those that Jennifer Appel turns out at her Buttercup Bake Shop. And while The Buttercup Bake Shop Cookbook evokes lazy afternoons in small towns, white picket fences, well-worn aprons, and warm fruit pies cooling on the window sill, the Buttercup Bake Shop is actually in Manhattan. Appel has included 80 bakery favorites in this little gem of a book, and the recipes are easy to follow and easy to make, and read like a list of favorite American desserts: Rice Krispies Treats, Gingersnaps, Old-Fashioned Buttermilk Pie, Glazed Pumpkin Squares, and Rice Pudding. Keep this wonderful cookbook in the kitchen, close at hand, so that with just a moment's notice you can whip up a special sweet something that'll make everyone smile. --Leora Y. Bloom

About the Author

Jennifer Appel is the proprietor of the Buttercup Bake Shop on the east side of Manhattan. Along with Allysa Torey, she founded the Magnolia Bakery in Greenwich Village and coauthored The Magnolia Bakery Cookbook. She lives in New York City.

More About the Author

Jennifer Appel is the owner of the Buttercup Bake Shop on Manhattan's East Side. She is the author of The Buttercup Bake Shop Cookbook and the coauthor of The Magnolia Bakery Cookbook. She lives with her family in New York City.

Customer Reviews

I look forward to her next cookbook.
"tsvw1031"
As someone who bakes quite a bit, I found the recipes lacking some detail and I think there are better techniques than some of those offered.
H. Phillips
As with The Magnolia Bakery Cookbook by Jennifer Appel, the recipes in this book have always turned out fabulous.
SEwing

Most Helpful Customer Reviews

45 of 50 people found the following review helpful By LBB on November 5, 2001
Format: Hardcover
I agree with the first reviewer of this book that the key word here is "old fashioned." These are the desserts that you turn to when you want something warm and familiar, and that'll settle into your stomach with a delightful plop.
Right from the start, the author makes it clear that all her desserts are made from scratch with whole milk, real butter, and white sugar. While die-hard health buffs might scream at the thought of no low-fat anything in this book, most dessert lovers like me revel in the Red Velvet Cake, Banana Cream Pudding (presented in a most novel way!), Oatmeal Butterscotch Cookies, cupcakes, and Rice Crispies Treats, which, (for me) was a hard to find recipe until I bought this book.
This book is simple pleasure and it takes you back to the joy of baking. There are no fancy, gravity-defying desserts here - just sheer delicious desserts you can make at home.
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21 of 22 people found the following review helpful By A Customer on September 17, 2002
Format: Hardcover
This book is worth the price for the banana pudding recipe alone. It is by far the best banana pudding I've ever had. I made it in a 9 x 13 pan instead of a bowl and it was a big hit at a family gathering. I also made the blueberry coffee cake, which I found disappointing. The cake itself was o.k., if a bit dry, but the streussel topping was dreadful. I believe it contains something like 12 tablespoons of vegetable shortening, which raised my eyebrows, but I decided to go ahead and try it anyway. My suspicions were confirmed. I don't mind the fat aspect, but the flavor of that topping is just terrible - like eating cake topped with fried chicken skin. I call this cake the Criso crunch cake. Blech. Several of the other recipes look good, though. I have a feeling I just ran into a clunker with the blueberry cake.
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22 of 24 people found the following review helpful By H. Phillips on January 4, 2006
Format: Hardcover
I bought this book based on the rave reviews and immediately made two of the recipes. Neither of them was anything I wanted to serve to family and friends. I kept checking the recipes to make sure I hadn't forgotten something. Nope--all there.

As someone who bakes quite a bit, I found the recipes lacking some detail and I think there are better techniques than some of those offered.

I'm sure this is a great bakery in person, I'm just not overly impressed with the book. There are far better books (and recipes) to be had if you're looking to make a good dessert.
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17 of 18 people found the following review helpful By Tommy York on May 18, 2004
Format: Hardcover
I am loving this book, but let's get one thing straight. This is not a cupcake book, as the cover would lead you to believe. In fact, I only saw one reference to a cupcake from a regular layer cake recipe, even though it is written by one of the owners of New York's famed Magnolia Bakery, which has gained notoriety for its cupcakes. At any rate, the recipes contained in this book are pure magic. So far I have made the white layer cake with chocolate chips and peanut butter icing (as suggested), and it was quite a hit with friends and family. Other recipes I'm going to try in the next few days are the sour cream coffee cake and the buttercup golden layer cake. This book is all about making things from scratch like they did in the olden days, but you could also mix and match homemade cakes with store-bought icing or vice-versa. Read the introductory section with tips and pay attention to the details (e.g., use cake flour instead of all-purpose or self-rising, use butter/sour cream at room temp., etc.), which will make all the difference. The section with icing recipes is short but covers a variety of flavors. It's definitely not an Atkins-friendly cookbook or any of that, so you know it's good for your sweet tooth! I would definitely recommend this book to any baker, novice or expert, and am looking forward to buying 'The Magnolia Bakery Cookbook' (co-authored by Appel) next.
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16 of 17 people found the following review helpful By A. Russell on June 17, 2004
Format: Hardcover
This book is fabulous; it's full of old-fashioned, butter-laden, comforting treats that are easy to make, and a pleasure to devour. Lots of people seem to be wondering where the cupcake recipes are: you just make the regular cake recipes in cupcake wrappers and bake for slightly less time! The buttercup golden layer cake recipe is to die for when coupled with the american buttercream frosting, by the way. The recipe for fresh peach pie is dreamy as well. Everything I've made in this book -- and I've made many things -- has turned out wonderfully. My copy is all warpy and dog-eared from constant use... maybe it's time to buy another...
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31 of 36 people found the following review helpful By Michael Suh on May 29, 2007
Format: Hardcover Verified Purchase
So, most people who buy this cookbook are aware of the falling out between the owners of Magnolia Bakery -- that's how Buttercup came to be. Since Buttercup is essentially a spinoff of Magnolia, you might suspect that the recipes are similar. They are.

Certain recipes are identical. For example, the "Buttercup Golden Layer Cake" is the same as Magnolia's "Traditional Vanilla Birthday Cake". There are a few other examples. With the same heritage, it's inevitable that this type of thing would happen. To the reviewers who didn't bother to read the recipes, cupcakes are simply the cakes with the batter poured into cups.

So, the difference is in the other recipes. Buttercup tends to pick some really strange ones. Orange Marble Pound Cake anyone? There are a lot of "white cakes" -- cakes without egg yolks. White cakes are definitely not for the beginner because they require a little more of a delicate touch than the "mix and bake" of a Duncan Hines box. Also, a lot of recipes call for cake flour, an ingredient that may not be familiar to a lot of beginners. The Milk Chocolate Layer Cake sounds good, but like many of the cakes in this book, the flavoring is really subtle and slightly disappointing. Same goes with the Red Velvet Cake.

In contrast, the cakes in Magnolia are very straightforward and usually require ordinary ingredients and preparation. And they're much more flavorful. They're simpler and faster. And in my opinion, they're more useful recipes. I can't think of a time when I would want to make a "Fireside Orange Cake with Brandy Glaze" from Buttercup's instead of a "Chocolate Buttermilk Layer Cake" from Magnolia's.

Which is a shame, because Buttercup is the superior bakery when it comes time to compare the two bakeries in person.
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