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Gorgeous Cakes Paperback – March 2, 2006


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Product Details

  • Paperback: 192 pages
  • Publisher: Kyle Books (March 2, 2006)
  • Language: English
  • ISBN-10: 1904920349
  • ISBN-13: 978-1904920342
  • Product Dimensions: 9.3 x 9.9 x 0.7 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 2.8 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #2,934,636 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Annie Bell, having begun her career as a chef, has been a full-time cookery writer and author for over ten years. She has written a number of books including Annie Bell's Vegetable Book, and Evergreen, shortlisted for the Andre Simon and Glenfiddich Awards. More recently she has published Living and Eating, a lifestyle cookery book written with the architect John Pawson, and In My Kitchen. She spent several years as Vogue's Cookery Writer, then as Food Writer on The Independent for whom she writes a week-end cookery column, and is currently the Cookery Writer on YOU Magazine in The Mail on Sunday, and a contributor to Country Living. She was winner of the 2003 Guild of Food Writers Journalist of the Year. --This text refers to an out of print or unavailable edition of this title.

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Customer Reviews

2.8 out of 5 stars
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Most Helpful Customer Reviews

12 of 13 people found the following review helpful By CaptEO on April 4, 2007
Format: Paperback
I have a small collection of cake books and most of them sit on a shelf in the kitchen. I look at the pictures every now and then thinking how much fun it would be to create this cake or that cake, until I look at the recipe and then decide I have better things to do.

I received "Gorgeous Cakes" as a Christmas present and was encouraged by the short recipes. My first cake was their "Classic Victoria Sponge Cake" on page 34. It is such a simple recipe that I made this cake in no time -- twice. It is a great cake to make when you need a good dessert in a very short amount of time. All of the ingredients, except for perhaps the heavy cream and confectioners' sugar, are ones that you would probably already have in your kitchen. Using this cake recipe as a foundation you can start branching out into other options, either of your own creation or move onto one of the many cake varieties given in this book, still using the same sponge cake base.

My second cake was the "Rich lemon curd cake" and wow, it was really, really good. This one I needed a little help with and with two people, and the help of my newly purchased double boiler, (and it wasn't really that scary to use after all), I soon had an amazing cake to share. This cake book is great for people of all different levels of experience, from beginners (sponge cake) to more experienced bakers (iced lemon loaf with crystallized rose petals). You may want to have your computer around to look up different cooking terms. Many of their cakes seem to require an 8-inch spring form cake pan so you might want to pick up one of those before you get this book. My next cake is going to be the "Black Forest Victoria" a spin-off of the classic sponge cake. I'm really looking forward to this!
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4 of 4 people found the following review helpful By B. Ashworth on May 18, 2009
Format: Paperback
I first saw this book for sale while traveling in Great Britain and was thoroughly tempted to purchase it then. Trying to cut back on trip expenses I denied myself the pleasure, and returned home with the memory of the beautiful photos, especially of the Easter Fruit Cake. I was thrilled two years later to discover the book published in the US and in paperback. When Easter rolled around I was determined to prepare the Easter Fruitcake with its exotic saffron cream cheese frosting and chocolate mini egg decorations. Imagine my consternation when the recipe specified "4 cups (2 sticks) butter." Huh? 4 cups of butter is equivalent to 8 sticks of butter. (I went with the 2 sticks and got a rich result.) Flipping through other recipes in the book I noted that many of them either had similar typos or suffered during the translation from UK measurements to US measurements.

I have written the publisher to request a corrections page on their website for the American edition, but in the meantime, I recommend this book only if you are an experienced baker and can wade successfully through the typos and conversion errors. Certain recipes also incorporate ingredients that are common in the UK, but not the US. Note, too, that some of the pan sizes are unusual.

I give this book three stars because despite the issues described above, the recipes are creative with lots of flavors you haven't seen elsewhere (mascarpone-based icings, gin and tonic minis, angel mint cakes with marshmallow garnish, orange-Campari upsidedown cake to name a few), along with classic British creations like coffee walnut cake, treacle tart and Victoria sponge. I highly recommend the above-mentioned Easter Fruit Cake (I found a disposable foil pan in the required 9" x 11" size) and the Banana Passion (which does not contain passion fruit, but does have pineapple). Just going downstairs now to frost the Iced Cherry Shortbread...
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1 of 2 people found the following review helpful By Ms. E. Marie on August 17, 2013
Format: Paperback
There is nothing Gorgeous, appetizing or appealing about any cake in this book. Cakes with frosting have it just smeared on top with candies or bits of chocolate stuck on top. Everything else is just basic cakes that can be found in the betty crocker cookbook. Better ideas can be found from the little magazines at the check out stand.
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0 of 6 people found the following review helpful By Zoeann Tackis on April 19, 2009
Format: Paperback
I have been cooking and reading cookbooks for years. The book looked great,but my first try was truffle cupcakes. 5cupcake not 14. I didn't think the food processor would work but it did purfect. Great cakes. The icing was hot chocolate. Did any one test these recipes?
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