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Kiss My Bundt: Recipes from the Award-Winning Bakery Paperback – May 1, 2010


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Kiss My Bundt: Recipes from the Award-Winning Bakery + Nordic Ware Platinum Collection Original Bundt Pan, 10 to 15 Cup
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Product Details

  • Paperback: 168 pages
  • Publisher: Life of Reiley (May 1, 2010)
  • Language: English
  • ISBN-10: 0977412024
  • ISBN-13: 978-0977412020
  • Product Dimensions: 6.9 x 5.9 x 0.4 inches
  • Shipping Weight: 9.1 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (119 customer reviews)
  • Amazon Best Sellers Rank: #46,617 in Books (See Top 100 in Books)

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

The book has instructions that are easy to follow.
Lynda Sanders
I made the strawberry bundt cake tonight and it was amazing, it is moist, soft, and it has real strawberry pieces!
A. Shyu
I have tried several recipes and all turned out great.
Sierra Dante

Most Helpful Customer Reviews

50 of 50 people found the following review helpful By Annie Fay on September 27, 2011
Format: Paperback 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'.
Read more ›
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48 of 49 people found the following review helpful By A. Shyu on March 24, 2011
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.
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41 of 43 people found the following review helpful By D. Jeffers on August 11, 2010
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.
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39 of 43 people found the following review helpful By R. Pedine on June 23, 2010
Format: Paperback
honestly, i can't even believe that i can bake a cake from scratch. but i did. i've baked several from this book, and this book is my new bible. i have baked some of the most delicious cakes i have ever tasted in my life from this book! yes yes yes! the red velvet impressed friends and my boyfriend. the coffee cake thrilled my co-workers. and i made the strawberry ginger cake for my roommate's birthday. this is my new choice for gifting my friends that love to cook too!
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15 of 15 people found the following review helpful By shouldalwaystellthetruth on December 10, 2010
Format: Paperback Verified Purchase
The Kiss My Bundt (KMB) bakery was by far one of my favorite memories of my summer in Los Angeles. This cookbook is definitely the next best thing. My love affair with KMB began with Chrysta Wilson's (author) red velvet cake. Although I am a native Southerner, I would not truly call myself a red velvet fan until discovering this lovely bundt. Certainly buying the cookbook was the next natural step. In addition to the famous red velvet, this cookbook will allow me to relive the memories of strawberry bundts with strawberry icing, and the more classic yellow cake with chocolate buttercream frosting. Just yesterday, I brought baby bundts (as featured on the cover) to a party, and they were an absolute hit! I piped the delicious cream cheese frosting with a pastry bag, and my red velvet bundts turned out just like the one on the cover. With the abundant baking information (in addition to the fabulous and diverse recipes), anyone can look like an expert baker! Tell all your friends to "Kiss My Bundt!"
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20 of 23 people found the following review helpful By Becky in NOLA TOP 100 REVIEWERVINE VOICE on May 9, 2011
Format: Paperback Verified Purchase
I had read the reviews but I was still not prepared for this thin little paperback with no pictures. Lately a lot of cookbooks have been more like coffee table books or art books with slick pages of beautiful pictures. This is more like the stick figure turkey drawing your kid gives you. That being said, this book is fantastic.

Whenever I get a cookbook I start with what I think is the simplest recipe to get an idea of the layout, the way it's written, directions, etc. I started with the vanilla cake and chocolate buttercream icing. Even the batter on this one was delicious. Both my sons mentioned how good the house smelled, it was the vanilla cake baking. The compliments didn't stop, the cake was delicious, as was the icing (or frosting, depending on where you're from)

The book starts with her talking about different sized bundt pans, what kind of flour, milk, etc to use (very helpful) and other good tips. Then the recipes are laid out very well, a clear list of ingredients, easily followed directions, and yummy cake goodness waiting at the end.

The smashes are a particularly good idea, a way to make sure the fruit gets all through the cake.

I can see myself using this book over and over because of the variety, ease of use, and who doesn't like a beautiful bundt cake!
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