Williams-Sonoma Mastering: Cakes, Frostings & Fillings [Hardcover]

Elinor Klivans (Author)

Editorial Reviews

About the Author

Elinor Klivans is an award-winning pastry chef trained in France and the United States. She is the author of several cookbooks, including Big Fat Cookies and Bake and Freeze Desserts, a Julia Child Cookbook Award nominee, and a coauthor of Williams-Sonoma Essentials of Baking. Klivans is also a frequent guest on radio and television and has written for numerous national magazines.

Product Details

• Hardcover: 144 pages
• Publisher: Free Press (April 25, 2006)
• Language: English
• ISBN-10: 0743267397
• ISBN-13: 978-0743267397
• Product Dimensions: 10.7 x 9.4 x 0.9 inches
• Shipping Weight: 2.1 pounds
• Average Customer Review: 4.4 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #886,612 in Books (See Top 100 in Books)

More About the Author

Elinor Klivans is a notable cookbook author and food writer who has published articles for Bon Appetit, Fine Cooking, Cooking Pleasures, and the Washington Post, among others. A former pastry chef, she is a member of the International Association of Culinary Professionals and lives in Camden, Maine.

Customer Reviews

Most Helpful Customer Reviews

12 of 14 people found the following review helpful:

5.0 out of 5 stars A complete and thorough collection of professional and high-class cakes, June 5, 2006

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Williams-Sonoma Mastering: Cakes, Frostings & Fillings (Hardcover)

Superbly illustrated with step-by-step photography, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is a "kitchen cook friendly" introduction to the many variations available when approaching the decorative and tasteful creation of cakes for any dining or celebratory occasion. Covering pound cakes, sheet cakes, layer cakes, and so many utterly delicious frostings and fillings, Williams-Sonoma: Mastering Cakes, Fillings & Frostings deftly guides aspiring cake makers in an easy-to-follow manner, through recipes for cakes ranging from Vanilla Cheesecake; Citrus Curd; and Pound Cake, to Vanilla Buttercream; Devil's Food Cake; and Sponge Sheet Cake, as well as an informative selection of ingredients, tools, and histories. For all readers searching for a complete and thorough collection of professional and high-class cakes, Williams-Sonoma: Mastering Cakes, Fillings & Frostings is very highly recommended.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Awesome buy!, July 8, 2007

By 

Patricia Bertolucci - See all my reviews
(REAL NAME)   

This review is from: Williams-Sonoma Mastering: Cakes, Frostings & Fillings (Hardcover)

I strongly recommend the purchase of this book!
I've been a Pastry Chef for about 5 years now and this book is really thorough, the step-by-step is really well done, a great buy for both experienced and beginner Chefs. Even better if you're just a home baker! It has clear explanations about the HOWs and WHYs in cake batters, fillings and frostings.
The photos are also beautiful and it makes you want to try every recipe.
I only got mine a couple of days ago, so I'm still reading some theory and will try the recipes soon. I'll be back to let you know how it went.
The only downside was that the cover got dented during trasportation and I really don't want to return it, as I would have to wait another month or so to get another one.
Great purchase otherwise!!!

6 of 6 people found the following review helpful:

5.0 out of 5 stars Amazing step-by-step guide to baking cakes, September 11, 2007

By 

Joseph Boone (Irvine, CA United States) - See all my reviews
(VINE VOICE)    (2008 HOLIDAY TEAM)    (REAL NAME)   

This review is from: Williams-Sonoma Mastering: Cakes, Frostings & Fillings (Hardcover)

Williams-Sonoma Mastering: Cakes, Frostings & Fillings takes readers through the steps require to bake a cake successfully beginning with the most simple steps through to completing fairly complex recipes. The author, begins with a general description of the most common ingredients and what to look for when you buy them. She then explains how the various types of ingredients in a cake affect its structure, texture, moistness, etc. While somewhat technical in nature, the language is very simple and easy to understand.

The book includes picture-by-picture steps to help you learn basic baking techniques if you are unfamiliar with them (examples include separating eggs, zesting citrus, whipping egg whites, folding, and many more). For a beginner without an experienced person to show them the ropes, this is ideal.

The recipes are divided into sections with the first being various frostings and then moving on to Simple Cakes, Cake Layers & Sheet Cakes, and Special Occasion cakes. All of the recipes are very clearly presented including photos of the key steps and little tips in the margin to help you with some of the fine points. There is also something of a building block approach here where you can master the Simple Cakes and use those skills as you move up toward the Special Occasion cakes.

It's hard to find fault with this book. If I had to name one complaint, it's that the title is a trifle misleading. If you are already an advanced baker, I'm not sure this book will be the key to "Mastering Cakes." On the other hand, I'm a beginner and find it invaluable. Many techniques like folding were something of a mystery to me and this cookbook really helped me understand them. It's hard to overstate how helpful the photos are and how concise and clear the text is.