Featuring more than 60 made-from-scratch recipes, this guide provides instruction to re-create the award-winning cakes from the Kiss My Bundt bakery in Los Angeles. Including recipes for champagne celebration cake, sour cream pound cake, lemon basil bundt, bacon cake with bacon sprinkles, and many vegan recipes as well, it also reveals the bakery’s approach to developing new cake flavors and provides techniques for trying this at home.
Kiss My Bundt: Recipes from the Award-Winning Bakery
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Book Description
Frequently Bought Together
Editorial Reviews
Review
“This bundt lover's bible spells out how to make just about any variety you can think of, from basic vanilla to Lime Basil, while providing tips on how to achieve the perfect fluffiness and flavor.” —Angeleno
About the Author
Chrysta Wilson is the owner of the Kiss My Bundt bakery, where she is known for her Californian spin on the Southern dessert of bundt cake. She lives in Los Angeles.
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Customer Reviews
Most Helpful Customer Reviews
36 of 36 people found the following review helpful
By D. Jeffers
Format:Paperback
This little book contains the best bundt cakes ever. I make the red velvet cake at least twice a month, and it's always a hit. The author is very detailed and tells you exactly how to get the best result with every recipe. Lots of imaginative flavor combinations, too, and she includes recipes for vegan versions of some popular bundts.
27 of 27 people found the following review helpful
By A. Shyu
Format:Paperback
When I first got this book, I was a little disappointed. I usually like cook books with lots of pictures, and this book only has 3 pages in the middle that has images. If I was browsing this book at a book store instead of buying it online, I wouldn't have picked it up. Well I am so glad I did. I made the strawberry bundt cake tonight and it was amazing, it is moist, soft, and it has real strawberry pieces! I tried experimenting making fruit cake with real fruit before and was never successful because fresh fruit has too much water. Well after following the recipe from this cook book, I finally realized the secret of using fresh fruit in cakes!!!!!! I am so glad I got this book, it's worth it just for the strawberry bundt cake alone! I can't wait to try other flavors soon :)
One thing, I like my dessert not overly sweet, so I always cut all recipe's sugar in half. I used about 3/4 of the sugar it called for and it came out perfect for my taste.
I wish it had a little more variety, many of the cakes are the exact same recipe, just switching out 1 flavor extract ingredient.
One thing, I like my dessert not overly sweet, so I always cut all recipe's sugar in half. I used about 3/4 of the sugar it called for and it came out perfect for my taste.
I wish it had a little more variety, many of the cakes are the exact same recipe, just switching out 1 flavor extract ingredient.
19 of 19 people found the following review helpful
By Annie Fay
Format:Paperback|Amazon Verified Purchase
I love bundts! Not much of a cake fan but I love a good bundt. Weird, eh?
With the exception of one, every recipe (so far) has been easy to make and tastes very, very good.
The basic vanilla bundt recipe is worth the price of the cookbook alone. It can be dolled up in a variety of flavors!
The techniques for baking a truly delicious, wonderfully textured bundt have helped me tremendously. The recipes allow for your own creativity and still have fabulous results. Gotta love that!
So far I've made:
*Banana~ (replaced the milk w/ buttermilk), it had a lovely texture.
*Blueberry~ (added homemade blueberry jam to the smash), the blueberry flavor really came out in the finished cake, I was surprised!
*Pumpkin~ everyone LOVED this cake and thought it had the perfect amount of spice.
*Cinnamon pecan Coffee Cake~ LOVE! (I doctored up the filling a bit by cutting back on the sugar and adding a bit of butter and oatmeal)
*7UP pound cake~ Sweet. Make sure you add all the zest that the recipe calls for! Nice texture.
*Fresh Ginger~ Different, not your typical 'gingerbread' style recipe. Light, warm flavor. I drizzled with vanilla glaze and sprinkled with candied ginger, as suggested. Yum!
*Mocha~ Really moist. It seemed like an absolute ton of coffee in the recipe, but the flavor is very faint in the finished cake. For the glaze (ganache), I whisked instant espresso powder into the hot cream and poured over bittersweet chocolate. Allowed it to firm up a bit and then poured it over the cake. I think it added a deeper mocha flavor.
*Marbled~ She gives half-sized recipes, that allows you to be creative with your flavor combinations. I made my own 'Neapolitan' and it was BRILLIANT!
*Basic Chocolate~ A very good 'base'. My mind is racing with flavor options.
*Peanut Butter Lover's~ I'm a true PB LOVER and couldn't wait to try this one. What a dud!! I removed a star from my review because it's such a bad recipe. I have reworked it 3 times now and FINALLY have a fabulous cake! The original recipe is terribly greasy. Oily, greasy and tasteless. Very little peanut butter taste at all. Awful, IMO. The original recipe has nearly 2 cups of fat to 2 cups of flour. Add in another 2/3 c. of whole milk? No way is that ratio going to work for me. Sorry. My revamped recipe omits an entire stick of butter and uses 1% milk. I also reversed the sugar amounts to 1 c. brown and 1/2 c. white. It is PERFECT! Moist, peanut buttery, melt-in-your-mouth texture with an outer crust that tastes like a great PB cookie.
I'm looking forward to trying several others and incorporating my own ideas.
Highly recommend!!
Oh, one more thing: It is a tiny book with the most bizzaro pictures. If you're looking for a cookbook with gorgeous photos of bundt cakes, this is NOT it! Not one picture showcases these beautiful bundts. Kinda scary.
With the exception of one, every recipe (so far) has been easy to make and tastes very, very good.
The basic vanilla bundt recipe is worth the price of the cookbook alone. It can be dolled up in a variety of flavors!
The techniques for baking a truly delicious, wonderfully textured bundt have helped me tremendously. The recipes allow for your own creativity and still have fabulous results. Gotta love that!
So far I've made:
*Banana~ (replaced the milk w/ buttermilk), it had a lovely texture.
*Blueberry~ (added homemade blueberry jam to the smash), the blueberry flavor really came out in the finished cake, I was surprised!
*Pumpkin~ everyone LOVED this cake and thought it had the perfect amount of spice.
*Cinnamon pecan Coffee Cake~ LOVE! (I doctored up the filling a bit by cutting back on the sugar and adding a bit of butter and oatmeal)
*7UP pound cake~ Sweet. Make sure you add all the zest that the recipe calls for! Nice texture.
*Fresh Ginger~ Different, not your typical 'gingerbread' style recipe. Light, warm flavor. I drizzled with vanilla glaze and sprinkled with candied ginger, as suggested. Yum!
*Mocha~ Really moist. It seemed like an absolute ton of coffee in the recipe, but the flavor is very faint in the finished cake. For the glaze (ganache), I whisked instant espresso powder into the hot cream and poured over bittersweet chocolate. Allowed it to firm up a bit and then poured it over the cake. I think it added a deeper mocha flavor.
*Marbled~ She gives half-sized recipes, that allows you to be creative with your flavor combinations. I made my own 'Neapolitan' and it was BRILLIANT!
*Basic Chocolate~ A very good 'base'. My mind is racing with flavor options.
*Peanut Butter Lover's~ I'm a true PB LOVER and couldn't wait to try this one. What a dud!! I removed a star from my review because it's such a bad recipe. I have reworked it 3 times now and FINALLY have a fabulous cake! The original recipe is terribly greasy. Oily, greasy and tasteless. Very little peanut butter taste at all. Awful, IMO. The original recipe has nearly 2 cups of fat to 2 cups of flour. Add in another 2/3 c. of whole milk? No way is that ratio going to work for me. Sorry. My revamped recipe omits an entire stick of butter and uses 1% milk. I also reversed the sugar amounts to 1 c. brown and 1/2 c. white. It is PERFECT! Moist, peanut buttery, melt-in-your-mouth texture with an outer crust that tastes like a great PB cookie.
I'm looking forward to trying several others and incorporating my own ideas.
Highly recommend!!
Oh, one more thing: It is a tiny book with the most bizzaro pictures. If you're looking for a cookbook with gorgeous photos of bundt cakes, this is NOT it! Not one picture showcases these beautiful bundts. Kinda scary.
Most Recent Customer Reviews
5.0 out of 5 stars
So Far, So Good
Served the Orange Dream Pound Cake to my Afternoon Tea group; they loved it. The cake was still mildly warm inside when it was served. Read more
Published 28 days ago by Patricia Ann
4.0 out of 5 stars
Great recipes
The only reason I didn't give this book five stars is because it is difficult to read while you're baking. The book is small and won't lie flat. Read more
Published 1 month ago by Isabel
5.0 out of 5 stars
A real Treasure of a cook book!
"Kiss My Bundt" is a treasure trove of information & recipes. I found out things that were unexpected. The Bundts are worth every penny too. Read more
Published 1 month ago by Lynda Sanders
5.0 out of 5 stars
Very good book.
I have had no luck with 'scratch' bunt recipes thus far until I found this book. The recipes come out moist as flavorful! Read more
Published 1 month ago by Agent99
5.0 out of 5 stars
Moist & tasty cakes!
So far, I've made 3 of the chocolate cakes following the directions closely, and they are the moistest, tastiest cakes I've made.
Published 1 month ago by Karen K
5.0 out of 5 stars
SIMPLY, EASY AND GOOD
GREAT RECIPES..I LOVE THIS BOOK...I LOVE THE WAY SHE BREAKS DOWN THE POUND CAKE...BIG OL BUNDT...I LOVE IT .. I MADE MY FRIEND GO AND PURCHASE HER ONE
Published 2 months ago by lakeisha
5.0 out of 5 stars
Cook Book
I liked the receipes in the book, however I have not tried any yet. I liked that it was part of the bundle.
Published 2 months ago by Dianne A
5.0 out of 5 stars
Love this little book!!!
I got this book today and I've read pretty much everything. I can't wait to try the recipes. This is quite a surprise b/c I usually like cookbooks with pictures to give me an idea... Read more
Published 2 months ago by swanace
1.0 out of 5 stars
Diasppointed
I was highly disappointed when I received my book. It is a small book almost like a child's book in size. Read more
Published 2 months ago by Raquel Wright
4.0 out of 5 stars
like
I wanted to rate this as LOVED IT, but I didn't see any "out this world" recipes. Great name though.
Published 2 months ago by giggz
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