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Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes Hardcover – September 9, 2014

4.5 out of 5 stars 53 customer reviews

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Editorial Reviews

Review

“This is the perfect book of classic and sophisticated cakes that just happen to be gluten-free. From Boston Cream Pie to Bûche de Noël, you will find a cake for every occasion. As a former pastry chef, I cannot get enough.” 
-Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates and Sweet Treats

“Catherine Ruehle has created a simple-to-follow book that addresses the many facets, traps, pitfalls, and substitutions of baking gluten-free layered cakes, cupcakes, celebration cakes, icings, and fillings. There are also some very handy tips for decorating these specialties. I would recommend this book to anyone who needs a helping hand navigating the tricky world of gluten-free baking.”
-Kerry Vincent, Hall of Fame sugar artist, Oklahoma State Sugar Art Show director, and television personality

“As a long-standing chef and father of two sons living with diabetes, I understand the role food plays in both human health and enjoyment. This fantastic book offers both! The recipes are thoughtful, well constructed, and easy—greatly enhancing the fun factor of making cakes.”
-Michel Nischan, chef and food equity advocate

About the Author

CATHERINE RUEHLE is a renowned cake artist, pastry chef, television personality, certified holistic health coach, and wellness foods chef. She was the owner of Sublime Bakery and, after being diagnosed with rheumatoid arthritis, started her own health coaching company. Ruehle has been featured on Food Network, Style Network, WE Network, as well as in The New York Times and Los Angeles Times, among others.

SARAH SCHEFFEL is a cookbook editor currently enrolled at The Natural Gourmet Institute for Culinary Arts.
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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press (September 9, 2014)
  • Language: English
  • ISBN-10: 1607746298
  • ISBN-13: 978-1607746294
  • Product Dimensions: 8.4 x 1 x 9.4 inches
  • Shipping Weight: 1.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (53 customer reviews)
  • Amazon Best Sellers Rank: #101,795 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Michelle L. Hankes on September 16, 2014
Format: Kindle Edition
Sitting down to eat my second to last piece of Boston Cream cake that I made inspired to me to get around to writing this review. The slightly bitter contrast of the dark chocolate ganache to the buttery, creamy, and just-the-right-amount-of-sweet pastry cream that sits layered and filling every crevice of the moist yellow cake.

So good.

It took me a few days to find the right words.

This cake is moderately time-consuming to make, as many layered cakes can be, if they are filled with more than just the buttercream you will use to decorate the edges and top. Not particularly complex, but just a lot of steps and layers that require time and energy to complete. But worth every last minute of energy it requires.

But, first, let's talk about the book. I received this book as part of the book world of reviews and freebies called Blogging for Books and I chose it because, well, who doesn't love cake? Yes, there are a few people out there. And sometimes, even that person is me. But a gluten-free book by a trained pastry chef (and originally a self-taught baker) with a beautiful caramel cake on the front? Who could resist? I had to know what was inside and if I could replicate with Catherine Ruehle's expert instructions.

When I got the book, I admired it. It's a beauty. The hardback book contains beautiful images and easy to read recipes, some expertise in certain places and a bit of shared knowledge by someone who understands the letting go of gluten and dairy products (and learning to replace them with equal deliciousness). I paged through the tome with ease and grace and found some of my favorite cakes in the book: Boston Cream, Triple Lemon, Texas Sheet, Caramel Cream, and even coffeecakes.
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Format: Hardcover
The pictures alone will make your mouth water. This book is beautifully done but it also offers a wealth of information on cake decorating, baking basics, and ingredient resources (where to buy, favorite brands -- which can take so much guess work out of the gluten-free baking process if you are new to it) and it has a handy chart of every recipe in the back of the book explaining which is dairy-free, vegan, nut-free and soy-free (they are all soy free, btw). You have to do Southern Coconut Cake and Texas Sheet Cake. And call me when they are done. Love, love, love this book!
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Format: Hardcover Verified Purchase
So easy to read. I love cookbooks, I have a ton of them. Most sit in my cabinet and only a few get used. I love how easy these recipes are and the tips at the bottom of the recipes are great. Some I never knew and I bake a lot. I was a little worried that it would be like so many other gluten free cookbooks and not have a lot of flavor or really hard to find the ingredients, not the case here. I have already tried one of the recipes for my kids after school snack and they had no clue it was gluten free. I can't wait to try more recipes and share with friends. Try the buttermilk bundt cake with peaches first!!!
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Format: Hardcover
I've been gluten free for probably 4 years. The first couple of years was tough, but now I feel pretty pro in the kitchen when it comes to GF food. My only short coming is "cakes". That is one gluten free dessert that is hard to really master and hard to find recipes for. In Let Us All Eat Cake by pastry chef Catherine Ruehle, you get a slew of traditional and new cake recipes and a great assortment of frosting, fillings, and glazes. The thing that made me love this book so much was the traditional cake recipes. Here is a few that really caught my eye:

Texas Sheet Cake
Triple Lemon Cake
Hummingbird Cake
German Chocolate Cake
Boston Cream Pie
Strawberry Shortcake

So, far I have only made one cake, the Apple-Cinnamon Coffee Cake with Almond Streusel. And I shouldn't have made it cause it's so yummy I'm scared I'm going to eat the whole thing. Catherine gives you tips and tricks throughout the book that help you and she gives you two flour mixes she used to make her cakes. The reason I am only giving this 4 stars verses 5 is that I wish there was more photos throughout the book and maybe some step by step photos. The photos that are there are beautiful though. The second thing I would of liked that I noticed when I was making the cake I had no idea of how the batter should be like. Mine was really thick and I wasn't sure if that was correct or if I needed add a liquid. I was so uncertain that I decided to add a little of milk. Gluten free baking is tricky and more details in the book would of been helpful. But overall I am really excited to try more recipes, especially as the holidays draw near.

"Blogging for Books provided this book to me for free in exchange for an honest review."
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Format: Hardcover
Perfect in every way. Wonderful, dripping with sweetness gluten free recipes. I found myself learning new things like Xanthan gum, Earth Balance Vegan Buttery Sticks, Brown rice syrup, Flax Egg Replacer. I adore the story of how the author created cakes and pasteries under Chef Nischan’s direction. She became a caterer, restaurant manager, cake designer, open Sublime Bakery, a retail bakery, cake studio. Geez, the multitude of talent here. But it turns out she was stricken with rheumatoid arthritis. She created a way to heal herself with trial and error taking away food that would trigger the onset. Eliminating dairy, refined sugar, gluten from her diet. The Mocha Coffee Cake, awww…… so delicioso! I however used eggs instead of the Flax Egg Replacer and I used unsalted butter instead of Earth Balance Vegan Buttery Sticks. It’s a weaning process for me, slow steps. I will use the two items in another recipe. Did you see the Lemon Meringue Cupcakes? Oh yeah, I am the reviewer:D Awesome pictures to go with the recipes. Delicious appetizing treats of delight to say the least. Did you see the Golden Sugar Halos? Sorry, I know I am the reviewer. Techniques and tips, variation, just wonderful straight forward instructions.
Designing your cake? This book shows you piping techniques like round or plain tip designs from star to petal and leaf. Writing on cakes, round tip borders for cakes, round cupcake mounds, round cupcake swirl, petal icing for cakes, etc. Tips, tricks and decorating techniques. The cute Pink Princess Cake is something to be admired, I know the princess in your family will fall in love with this cake, beautiful! Oh did I mention Pink Buttercream goes with the Pink Princess Cake?
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