Vintage Cakes and over one million other books are available for Amazon Kindle. Learn more
Buy New
$15.82
Qty:1
  • List Price: $24.00
  • Save: $8.18 (34%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
Trade in your item
Get a $3.83
Gift Card.
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

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


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$15.82
$13.99 $12.05


Frequently Bought Together

Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth + Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More + The Back in the Day Bakery Cookbook
Price for all three: $48.92

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (July 31, 2012)
  • Language: English
  • ISBN-10: 1607741024
  • ISBN-13: 978-1607741022
  • Product Dimensions: 9.4 x 8.3 x 0.9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (118 customer reviews)
  • Amazon Best Sellers Rank: #17,526 in Books (See Top 100 in Books)

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

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

4.4 out of 5 stars
5 star
78
4 star
23
3 star
9
2 star
8
1 star
0
See all 118 customer reviews
It has beautiful photos and the recipes are great.
D. M. Smith
I enjoy the cookbook, i've only tried one recipe so far which was the berry long cake turned out great.
Amazon Customer
Purchased this as a gift for my friends daughter and fell in love with it.
L. Springer

Most Helpful Customer Reviews

42 of 45 people found the following review helpful By lhk on August 15, 2012
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.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
64 of 74 people found the following review helpful By ml09 on November 25, 2012
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.
4 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
23 of 29 people found the following review helpful By Leilani K. Burns on August 25, 2012
Format: Hardcover Verified Purchase
I have so far made only 2 recipes in this book. Loved the results. I made the Butterscotch Cream Roll up cake....Devine, light, rich and a very easy thing to make. It was a small cake, perfect if you dont want a full size layer cake and it hold up well in the fridge. I also made the Berry Long Cake with ginger crumb. I used only strawberries, as thats all I had. I went easy w/the ginger. We loved the texture of the corn meal. delish!
Beautiful book and lovely photographs.Im an experienced baker, so it was all pretty easy for me, but Im sure a novice could follow the directions.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
36 of 47 people found the following review helpful By shelfishness on September 16, 2012
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
8 of 9 people found the following review helpful By Lilith on February 3, 2013
Format: Hardcover Verified Purchase
I recommend this book to anyone who likes to bake or would like to learn to bake. The recipes range from simple to complex and the sections Tips and Techniques, Cake Baker's Battery, and Cake Baker's Cupboard contain information for the beginner and the experienced. I had a cream cheese frosting/berries problem and solved it by switching to Julie's buttercream recipe. The chemistry lessons are great for everyone and a must for anyone who wants to bake with success. Knowing how ingredients interact to achieve the desired results will save you a lot of heartache. I have a book on baking dedicated to this subject and much prefer Julie's explanations - short, well explained, and to the point.

While some of the recipes are more involved, have a number of steps, and require a time commitment, baking is my stress release, so I thoroughly enjoy being totally focused on a more complex, time consuming recipe. However, there is something for every occasion, and level of experience in this book, along with recipes that are quick, or more complex.

The lack of photographs does not bother me, as this leaves more space for recipes, but I understand the desire for a visual comparsion of your cake and that of the author. This is not a make or break (for me) for purchasing this book.

Love, love this book and it is my new favorite!!!!! I give it a 10.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
Search