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Kiss My Bundt: Recipes from the Award-Winning Bakery Paperback – May 1, 2010
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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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Top Customer Reviews
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 ›
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.
Most Recent Customer Reviews
Found this book while looking for a bundt pan--so glad I did!. Made the cinnamon/nut bundt as my first one and it came out great! Read morePublished 9 days ago by Christelynn
I love this book. I am committed to baking from scratch from now on. This book is great!!!!Published 18 days ago by G. Turner
Love this book BUT while the author references photos my kindle download had none. Really a shame. Anyone else have this problem ? A major issue for me in a cookbook. Read morePublished 28 days ago by navyblueangel
Love this book!! She really broke down each recipe step by step. So far I tried three recipes on this book. Loved it! Read morePublished 1 month ago by Lizrose
Like most people I eat with my eyes as much as with my mouth. When browsing recipes I'm generally drawn to a picture, then ingredients. Read morePublished 1 month ago by J. Zarwell
Really great little book. Lots of cakes to choose from as well as baking hints.Published 2 months ago by D. Griffin
The writing is playful, there are plenty of helpful baking tips, and the recipes are FABULOUS! And the book is small so it doesn't take up a ton of shelf space. Read morePublished 2 months ago by Mary