29 of 30 people found the following review helpful
Love this Book!,
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This review is from: Piece of Cake!: One-Bowl, No-Fuss, From-Scratch Cakes (Spiral-bound)
I love to cook and I love to bake. For baking, cake is my favorite thing to make. I have a couple of favorite recipes from other books. The Chocolate Transportation Cake from Death By Chocolate Cakes by Marcel Desaulniers and the All-Occasion Downy Yellow Butter Cake by Rose Levy Beranbaum have been my two all-time favorites for years. While both are incredibly delicious and extremely dependable recipes, they are both quite a bit of work and really dirty up my kitchen.
When I saw Piece of Cake, I had to try it! This book is a keeper! I have made four cakes so far and each has had incredible texture and was absolutely delicious! I've made the Cookies and Cream Chocolate Cake, the Mixed Berry Spoon Cake, the Sunny Lemon Cake and the Butterscotch Cake with Milk Chocolate Frosting. I have only made the cake portions of these recipes, as I have frosting recipes that my family adores and chose to use those instead of the frosting recipes in the book. The cakes were moist and delicious! They are heavier cakes than my previous family favorites, but that hasn't stopped anyone who has eaten them from gobbling them up! We served the Mixed Berry Spoon Cake at a dinner party with Whipped Cream on the side. Every guest requested seconds! My husband ate the left-overs the next day, warmed in the microwave, with vanilla ice cream. I served the Sunny Lemon Cake and the Cookies and Cream Cake at pot lucks and both were the favorite desserts by many of the guests. I am embarrassed to say that we ate the entire Butterscotch Cake all by ourselves.
I have loved these cakes so much, that I bought copies of the book for my daughter and two daughter-in-laws for Easter. My daughter has already made the Sticky Toffee Pudding Cake and pronounced it really delicious. She really liked the fact that clean-up was minimal.
This is a great book for any baker, even those who are beginners. The key, like many others have commented, is to be sure your butter is very soft and the eggs warm.