8 of 13 people found the following review helpful
What is going on here?,
This review is from: Baked Explorations: Classic American Desserts Reinvented (Hardcover)
I was given this book as a gift and was pretty excited about it. The first recipe I tried, the double chocolate loaf, was awesome. However, the more recipes I get into, the more I wonder if these two guys have any idea what they're writing about. Maybe the recipes have been modified from what they sell at their bakery, because the more recipes I do, the worse they get. I thought something was wrong when I was instructed to put flour in a buttercream icing recipe, and by the time I got to the end of the cake, it looked horrible and I was horribly frustrated. The recipes can be very inefficient on time and I can't imagine doing them professionally. Anyone who actually knows what they're doing as a baker has to question this cookbook.
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Showing 1-2 of 2 posts in this discussion
Initial post: Sep 23, 2012 2:18:40 PM PDT
Becca Porter says:
Flour based buttercream is widely used, and is the best frosting you can make if you ask me. Super fluffy, creamy, great to pipe, not too sweet or buttery. It is easy to mess up though if you don't closely follow instructions.
Posted on Dec 3, 2012 6:10:20 AM PST
My mother in law cooks flour and milk into a paste in a sauce pan and adds it to frosting to cut the sweetness. I find many cookbooks have editing issues, I hope you have better luck.
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