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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth Hardcover – July 31, 2012

4.4 out of 5 stars 161 customer reviews

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Pillsbury The Big Book of More Baking with Refrigerated Dough (Betty Crocker Big Book) by Pillsbury Editors
Big Baking Books
A clever, must-have collection of 160 recipes that highlight the ease, creativity, and show-stopping results home bakers can achieve with prepared dough. Learn more | See related books

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Editorial Reviews

Amazon.com Review

Review

“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions.”
 —Shelf Awareness for Readers, 8/3/12

“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.”
 —The Kitchn, 7/31/12

“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop
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Product Details

  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (July 31, 2012)
  • Language: English
  • ISBN-10: 1607741024
  • ISBN-13: 978-1607741022
  • Product Dimensions: 8.3 x 0.9 x 9.3 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (161 customer reviews)
  • Amazon Best Sellers Rank: #30,970 in Books (See Top 100 in Books)

More About the Author

Julie Richardson is the owner and head baker of Baker & Spice, a small-batch bakery and café in Portland, Oregon. Julie is a graduate of the Culinary Institute of America in Hyde Park, New York, and the co-author of Rustic Fruit Desserts. Her sweet tooth led her to open her first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland, she fell in love with the farms and fruits of the Pacific Northwest and launched Baker & Spice from a stall at the farmers' market in 1999. You can find Julie most days baking up cakes, croissants, and pies at Baker & Spice or teaching classes up the street at Sweetwares, her retail bakeware shop. When Julie is not baking, she can be found digging in her garden. She lives in Portland with her husband, Matt, and their many four-legged friends.

Customer Reviews

Top Customer Reviews

Format: Hardcover
The consistent success I had with Richardson's Rustic Fruit Desserts made me curious about this book (her seasonal fruit recipes are now go-to's as they never fail to make me look like a baking genius.) I don't bake cake often and frankly, was skeptical about needing "another cake book" but...WOAH...this book makes me want to bake cake! The recipes seem do-able for a baker like me (enthusiastic but not a pro). I have already tried the Kentucky Bourbon and Harvey Wallbanger recipes and both are fantastic, boozy "man" cakes - delicious and celebratory without being frufru (I was trying to find just the right cake for my husband's 50th birthday and the Kentucky Bourbon cake is it!) I can't wait to work my way through the rest of this book - the Lemon and Almond Streamliner cake, the Lemon Queen Cake (served in tea cups!), The chocolate Grammy Cake and The Rhubarb Pudding Cake are all on my list of what to bake, next. Would love to hear what recipes others have tried with great results.
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Format: Hardcover
This is my second review on Amazon.com, but I have to write a review on this Book, because it's one of the best I have. I don't care, that there isn't a picture on each recipe, and if they are realy vintage. What counts for me, are the results. I've baked several Cakes from it, and each one was a success (see customer pics). I own over 100 baking books, but what differs this from my other ones, are the perfect results. The recipes are straight forward, the metric conversions are perfect, the taste is amazing, and the flavour combos are unique. When I need a Cake to impress, then I pick out a Cake from this book. I'm addicted, and if one day I'd have the possibility, I will sure visit Mrs. Richardson Bakery.
I highly recommend this Book! I realy love it!
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Format: Hardcover
I've made a couple recipes from this book (the Kentucky Bourbon Bundt Cake and the Texas Sheet Cake), and I must say that both turned out wonderfully. I was especially a big fan of the Kentucky Bourbon Bundt Cake, and would go on to say it's one of my favorite bundt cake recipes.

My problem with this book, however, is its lack of visuals. The whole concept behind the cookbook -- updating old-fashioned recipes for more contemporary tastes -- is wonderful. Unfortunately, a lot of the recipes don't have accompanying pictures! I've never heard of most of the cakes since a lot of the recipes are truly vintage (the author discovered most in a random box in her bakery's attic), so it would really be great to have accompanying visuals. For instance, how am I supposed to know what a Shinny cake looks like if it dates back to 1898 and isn't commonly found in modern times? Or another example is that the author's much beloved and incredibly popular Pink Champagne Cake -- it sounds great but it doesn't even have a photo! Is it actually pink? I have no idea.

As a result, flipping through the text-heavy book leaves me feeling uninspired and scared to try any of the recipes since I don't know what the end result will look like. I guess I just don't like flying blind while baking, which is something this book seems more than comfortable with letting you do.
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Format: Kindle Edition
I suck at making cakes. I've turned a lot of flour, sugar and butter into (somewhat) edible hockey pucks.

This book is great because it spells everything out precisely. I read it cover to cover and follow all of the directions to the letter. It says what kind of flour and salt to buy, tells me to warm everything up to room temperature before starting and how long to mix things in the mixer. Lo and behold, I've made three marvelous cakes! I'm including a photo of my first-ever layer cake with my review. Finished eating it a week ago, and I'm still in shock because it was both delicious and came out looking nice!

The book has a nice variety of types of cakes. None of the ingredients or tools are hard to find. The toppings/icings also have lots of variety and aren't sickly sweet; even my frosting-adverse husband eats every last bit. I can see myself making every recipe in this book.

One could wish for more photos. The instructions in this book are precise enough that I don't need photos to get a nice-looking finished cake, but a photo of every recipe would be nice. Other cookbooks do it and it's helpful because not everyone can read down an ingredient list and decide if they will like the finished dish.
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Format: Hardcover
Vintage Cakes is a unique cookbook that celebrates historic cake recipes that have vanished from popular circulation. While some of them take some time, there are recipes that are certainly worth the effort with flavors like Coffee Crunch Spiral, White Chocolate Rhubarb Downside-Up Cake, Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting, and Shoo-Fly Cake, there is a little something for everyone. Learning about the history of each of the recipes is fun with some dating back to the late 1800s.
Vintage Cakes is packed with unique cake recipes and tantalizing pictures, but many of the recipes require a fair amount of time in the kitchen. While there is a "Hasty Cakes" chapter for recipes that are quicker to whip together, most of the recipes require quite a bit of work to put together. This is a fun book, but it may be a better fit for people who are looking for unique cakes or who have a knack for baking.
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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
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