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CakeLove: How to Bake Cakes from Scratch Hardcover – May 1, 2008

4.3 out of 5 stars 82 customer reviews

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Frequently Bought Together

  • CakeLove: How to Bake Cakes from Scratch
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  • CakeLove in the Morning: Recipes for Muffins, Scones, Pancakes, Waffles, Biscuits, Frittatas, and Other Breakfast Treats
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  • United Cakes of America: Recipes Celebrating Every State
Total price: $66.80
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Editorial Reviews

From Publishers Weekly

Brown takes the intimidation factor out of baking with easy-to-follow recipes while entertaining with his upbeat and casual writing style. The former lawyer and bakery owner, fulfills the promise to take readers on a tour of how and why I bake cakes, weaving his personal journey that led to sugar and flour as the tools of his career. Chapters include those featuring types of cake (pound, butter, foam), as well as sections on frostings and glazes, fillings, meringues and cake assembly. The fun and informal recipes, such as Sassy, and Mr. Banana Legs, consist of clear, numbered steps and are accompanied by informative headnotes. Full-color photos illustrate step-by-step techniques and showcase the cakes that are chockfull of appeal with their less-than-perfect appearance and convey the author's philosophy that baking shouldn't be an uptight endeavor; as long as a cake is homemade, it deserves respect. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Warren Brown has a bachelor’s degree from Brown University, and a J.D. and master’s degree from The George Washington University. After establishing a career in health education and law, he realized his calling was in the kitchen and starting baking. In 2002 he opened his bakery, CakeLove, and LoveCafe followed in 2003. He lives in Washington, D.C.

Reneé Comet is a noted photographer who specializes in food and still-life photography. A cook herself, Comet has a particular passion for cookbooks and has photographed more than 30, including The Artful Pie and The Joy of Cooking. She is also a regular contributor to Vegetarian Times, Food Arts, and The Washington Post.





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Product Details

  • Hardcover: 224 pages
  • Publisher: Stewart, Tabori and Chang (May 1, 2008)
  • Language: English
  • ISBN-10: 1584796626
  • ISBN-13: 978-1584796626
  • Product Dimensions: 9 x 1 x 10 inches
  • Shipping Weight: 2.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (82 customer reviews)
  • Amazon Best Sellers Rank: #460,151 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

Format: Hardcover Verified Purchase
I first became aware of Warren on the Food Network when they did a special that featured his store, Cake Love years ago. That was followed up by two seasons of Sugar Rush, which sadly didn't feature his own recipes but the creative works of other chefs around the country. He mentioned doing a cookbook on his website about a year and a half ago and asked for suggestions. I quickly submitted some ideas along with other readers and I was glad to see that they are present in the book. I have been waiting for over a year and a half for this book to come out so I immediately baked a cake the day it arrived and it was very lovely. I really enjoyed the texture and flavor! I'm looking forward to making several of the other recipes.

Warren approaches cake baking with a few different ingredients that are part of each basic cake recipe and a slightly different philosophy than your average cookbook. Warren provides information on alterations for baking at high altitudes , not only the ingredient quantity, but cooking times as well. He also gives a few notes on baking in high humidity. He also gives information on different baking temperatures based on having a conventional or convection oven. Warren advises that one should sift the flour into a bowl that is on the scale to avoid dry heavy cakes if you can. This is different from the 3 main approaches, which are dip and sweep, fill the measuring cup spoon by spoon, or simply weighting the ingredients with a scale w/o sifting first. If you don't have a scale he also offers the dry ingredients in cups, but advises the use of a scale due to what his experiments showed was the best measuring method.
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Format: Hardcover Verified Purchase
I've been waiting for months for this book to come out. I enjoyed reading it (I read cookbooks for fun -- I need a life), and when my youngest son graduated from university, I decided to make the "Sassy" cake to celebrate. Mostly when I make a cake -- and I make a good cake -- everyone enjoys a great big piece of it, and the rest of the cake waits around for a week or so. That's when the whole, big family is here. I made "Sassy" and there were only three of us home, and it was gone the next day. My son thought it was from a bakery (which he thought was a compliment.) Anyway, that is the only cake I've made from this book so far, and it was splendid. That one recipe would have been worth the price of the book, but there are more, more, more -- I can't wait.
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Format: Hardcover Verified Purchase
I saw Cake Love on local television around Valentine's day and ended up getting a Cake Love cake about a month later - it was amazing! The book arrived last week, I baked the Mojito cake last night and iced it tonight and both the cake and the icing (Italian Meringue Buttercream) are fabulous. The instructions and pictures were extraordinarily clear - an excellent road map to an excellent cake!
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Format: Hardcover Verified Purchase
There were a couple of recipes of Warren's in an issue of Cuisine at Home around the holidays a year or two ago. I have made those two cakes SO many times to amazing reviews that there was NO way I wasn't getting this book. It was well worth the wait (I ordered it last August when it was first announced.)

The recipes are quite simple, ingredients readily available and the fact that he gives "alcohol free" options makes it so much more useful. The Italian Buttercream frosting is one of my favorite things to make as it ALWAYS turns out. He reminds us that cakes need not be complicated and hard to make. With a few skills that are easy to master, you can turn out the most amazing baked creations.

This book and The Cake Book by Tish Boyle are really all you need for an amazing array of easy to difficult cakes for any occasion...as if you need an occasion for cake ;-)
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Format: Hardcover
You may be familiar with Warren Brown from reruns of his show Sugar Rush on the Food Network, or perhaps if you're lucky enough to reside in D.C. you might have had the pleasure of sampling some of his creations and original recipes at one of his highly regarded CakeLove bakeries. For those of us living outside of personal shopping distance you're in luck as Warren has recently released a gorgeous cookbook dedicated to the art of making some of his most popular CakeLove recipes.

I don't use the term "art" loosely. These cake are involved masterpieces. Don't be lulled into complacency by the brightly colored layout and upbeat color schemes. The pages of this book may be designed to imply simplicity and ease but in reality this cookbook is more boot camp than day camp. These recipes mean business and attention to detail is key.

Fortunately, Brown gives you all of the tools to succeed including very detailed recipe instructions, step-by-step images when appropriate, and helpful tips and tricks. But in the end it's all up to you. Thanks to jaw dropping photography and tantalizing recipe options like Stout Pound Cake with Roasted Pecans, Tres Leches Butter Cake, and Hazelnut Spice Sponge Cake your body will no doubt go into pure craving mode, and the ambition to taste one of these fanciful creations will give you all the motivation you'll need to power through the recipe.

After examining the cookbook I decided to attempt the decidedly Summer appropriate Mojito Pound Cake. To answer your burning question, yes, it really does taste like a Mojito!
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