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Cake Ladies: Celebrating a Southern Tradition Paperback – October 4, 2011

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$13.22 FREE Shipping on orders over $35. Only 7 left in stock (more on the way). Ships from and sold by Amazon.com. Gift-wrap available.

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Cake Ladies: Celebrating a Southern Tradition + The Brown Betty Cookbook: Modern Vintage Desserts and Stories from Philadelphia's Best Bakery + Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations
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Editorial Reviews

Review

Named one of Kitchen Daily's Top Five Southern Cookbooks 2011
 
"A beautiful new book chock-full of cake recipes, Southern charm, and inspiring women.Y’all seriously need to check this out. The photos are beautiful and the recipes look divine. Just thumbing through the pages got me itching to preheat the oven and get baking." - Bake It Pretty
 
"The stories and words of the cake ladies, the photographs of not just delectable desserts, but of the people and places, add a richness and depth not often found in cookbooks." - Craft Gossip

About the Author

Jodi Rhoden owns Short Street Cakes, a popular bakery specializing in natural, from scratch, traditional Southern cakes. She is a food activist and member of The Southern Foodways Alliance as well as a board member of the Bountiful Cities Project. Jodi is the author of Great Cupcake Makeover, one of 12 booklets in Craft-In (Lark, 2010) and a contributor to The Green Market Baking Book (Sterling, January 2011). She chronicles her life as a baker, mom and foodie at http://shortstreetcakes.blogspot.com. Jodi lives in Asheville, North Carolina.

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Product Details

  • Paperback: 144 pages
  • Publisher: Lark Crafts; First Edition edition (October 4, 2011)
  • Language: English
  • ISBN-10: 1600597890
  • ISBN-13: 978-1600597893
  • Product Dimensions: 0.5 x 9.5 x 9.5 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #940,796 in Books (See Top 100 in Books)

More About the Author

Jodi Rhoden is a mom, writer, baker, blogger, and food activist based in Asheville, NC. She is the owner of Short Street Cakes in West Asheville, which she began out of her small home kitchen in 2006. In 2010, she traveled the South, interviewing Cake Ladies and documenting their stories and recipes. Jodi is active in the community gardening and local food movements, and is very grateful for her family, her Cake Shop, and her community.

Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By Hello Happy TOP 1000 REVIEWER on December 9, 2011
Format: Paperback
The author of Cake Ladies, Jodi Rhoden, is actually a cake lady herself and she decided to write a book to honor the tradition of the beloved cake ladies, who are common in the South. Although discount store bakeries and boxed mixes resulted in a lessening of the cake lady popularity, luckily they are again regaining their well-deserved notoriety. And given that love is focal point of desire to bake for others, this resurgence in popularity is a wonderful thing.

Cake Ladies starts with an explanation of the anatomy of a cake wtih the ingredients used and why they are used. There is a feature on each cake lady telling about her background and why she makes cakes, plus their expert tips. And, of course, there are delicious recipes, like Vanilla Almond Pound Cake, Caramel Cake and Hummingbird Cake, and the classic Southern Ten-Layer Chocolate Cake, all beautifully presented along with pictures of the ladies working in their own kitchens. Reading about these lovely women, I was struck with the importance of preserving these types of things, and I appreciate what a wonderful job of that the author did with this book.
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14 of 17 people found the following review helpful By Amanda B. Houk on October 10, 2011
Format: Paperback
This book is the exception that proves the rule: "Don't judge a book by its cover." The charm and nostalgia and delicious looking cake that are shown on the cover are a perfect preview of what's inside!

The stories of the ladies are lovingly, respectfully told. These women will all inspire you and remind you of why tradition and family are so crucial to our culture (southern or not!).

The recipes are diverse (and look delicious -- I'm going to make the Dirty Gullah Cake first!), and the tips included (like how to crack a coconut) are actually useful, not just stuck in there to take up space.

And the photography is flat-out gorgeous. This book is going to live on my coffee table (when it's not busy in my kitchen, of course).

I planned to buy one, but as soon as I saw the book, I bought ten instead. I will probably have to buy more, since I keep thinking of people I need to give the book to!
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5 of 5 people found the following review helpful By Ellen P. Lafleche-christian on February 5, 2012
Format: Paperback
If you have fond memories of cakes that you enjoyed growing up or you'd like to try to master the techniques needed to create your own cakes, Cake Ladies Celebrating: a Southern Tradition is a book that you need to pick up. The author wrote this book to celebrate days gone by in the south when women created their own cakes and were known for the amazing creations that came out of their kitchen. With more and more people becoming interested in self sufficiency, women are starting to discover some of the lost arts and one of those is creating your own cakes without the help of a boxed cake mix. Cake Ladies Celebrating a Southern Tradition will walk you through the basics of cake making including ingredients, tools, and tips. You'll learn why eggs should always be at room temperature when you use them to bake a cake and what the best way is to tell when your cake is done.

You'll learn about each of the cake ladies featured in the book and find out who they are, what type of cake they are known for and learn their secret kitchen wisdom when it comes to making the best cake there is. They share their favorite recipes with you along with tips and tricks to make yours come out perfectly. Each recipe is showcased on its own page with a full color photograph of the finished creation. You are also shown photographs of their favorite cooking utensils (in some case gorgeous vintage heirlooms), their kitchens, the towns they live in, and the ingredients they use.

The recipes themselves are well written and easy to follow. They include prep time, baking time, and decorating time. Also included is a detailed ingredients list and easy to understand directions. When appropriate, the icing, frosting, or topping recipes for the cake are also included. The photographs are truly amazing.
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13 of 17 people found the following review helpful By H. Rayburn on October 29, 2011
Format: Paperback
I am a huge fan of Shortstreet Cakes and of Jodi Rhoden. Her shop is a cozy, comfortable neighborhood hotspot for people who adore rich, authentic Southern cake. I grew up with Southern cake ladies, so I'm not at all interested in a box-made cake or a fancy dessert that's all looks. I'm also very particular about cookbooks. I devour the good ones, and this one is a standout. Each recipe is accompanied by beautiful photographs and well-written, interesting stories. I adore the creative choices with the book's photography, layout, and design. Bravo, Jodi Rhoden, and bravo Cake Ladies!
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3 of 3 people found the following review helpful By Spokane Dan on August 22, 2013
Format: Paperback
I love the personal stories in this book, the cake-lady tips, and am excited to try more recipes! However, the first and only one I've tried is the Vanilla Almond Pound Cake, the first cake in the book. It is so delicious and I probably scraped down the bowl more times for one recipe than I ever have before but I wanted to stick to the instructions for the most authentic results possible. I should have known by how the cake-lady's fifty-cent pan was touted that a large part of the cake's turn out was dependent on that pan. My two problems were that it filled my standard coated metal bunt pan to the brim and removing the cake from the pan. Realizing that there were 5 eggs in the batter I had the foresight to remove at least a third and placed it in a glass loaf pan to bake along side. Maybe that was part of the secondary problem because I opened the oven to turn and swap their positions half way through, but neither cake came free of the pan whole. They were both coated in butter as instructed and I waited 10 minutes for the smaller glass loaf pan cake and the full hour (as indicated) for the bunt. I ended up making a trifle instead and of course it tasted amazing because of the cake but I will definitely not be using either pan in the future for the recipe and will limit it to cupcakes and planned trifles.
I wish the author would have tested the recipe in her own kitchen (without the cake lady's pan, of course) and made her suggestions & modifications from there. I'm sure the cake lady would want us all to be successful in our recreations of her lovely recipe. I only wish it would have come out of the pans in one piece.
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