From Publishers Weekly
This volume isn't about artisanal baking nor does it pretend to be. And that won't bother the legions of devoted Cake Mix Doctor fans. Byrn's sixth book goes back to what made her famous: a whole lot of recipes for comforting cakes (plus some cookies and brownies) made easy thanks to the use of purchased cake mix and other supermarket ingredients. Readers are welcomed with thumbnail color photographs of all cakes in the book, with page numbers to enable quick flipping when a confection catches the eye. A hint-filled introduction, written in Byrn's friendly, collaborational prose, offers confidence even to kitchen neophytes. And then there are the recipes, 160 of them, many contributed by fans. They include lemonade chiffon layer cake with raspberry filling, made with yellow cake mix, frozen lemonade concentrate and raspberry pie filling; double coconut macadamia cake, featuring yellow or butter cake mix and vanilla instant pudding mix; chocolate-covered cherry cake, utilizing chocolate cake mix with pudding and cherry pie filling; and plenty more appealingly straightforward sweet treats. For those who want to have their mostly homemade cake and eat it, too, this book will become a go-to guide. (Oct.)
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From the Back Cover
It’s pure magic—you’ll never believe these cakes come out of a box!
Transform ordinary cake mix into extraordinary cakes through just the right additions: Use buttermilk and sour cream for greater moisture and richness. Boost flavor with cocoa powder, peppermint extract, lemon zest—even lemon yogurt. Instead of water, try orange juice, canned pumpkin, a leftover cup of coffee (it makes for a devilishly delicious brownie). Celebrating ten years since she reinvented home baking, Anne Byrn takes bakers boldly forward with 160 all-new, fast, foolproof recipes, plus dozens of fresh ideas on frosting (including how to make only what you need), garnishing, and baking lighter cakes for lighter appetites.