Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Hardcover – May 5, 2009
|New from||Used from|
Frequently bought together
Customers who bought this item also bought
From Publishers Weekly
Starred Review. Diagnosed with wheat and dairy allergies in 2004, McKenna faced a life free of cupcakes, pies and brownies. Refusing to accept such a bleak future, McKenna did her research and opened Babycakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy Manhattanites. Here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and Babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). Her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation. A number of specialty ingredients are required (agave nectar, xanthan gum, coconut oil, etc.), which can be pricey but are fairly easy to source (online vendors are listed).; Happily, however, McKenna keeps the ingredient list to a minimum. Those new to gluten- and sugar-free baking may be intimidated, but McKenna is friendly, patient, enthusiastic and encouraging. Those with dietary restrictions, and their families, will find this cookbook a sweet revelation.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
"In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."
—Tom Colicchio (from the Foreword)
"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."
"I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!"
"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
—Mary Louise Parker
"Thank all that is holy for BabyCakes NYC…"
If you are a seller for this product, would you like to suggest updates through seller support?
Top Customer Reviews
* the book looks nice. i like the girls and their uniforms. pretty. i have been to the store in NY, and, well, it's a really small store next to chinatown. the book makes the store look much bigger and nicer, but i guess it makes the book look nicer so i marked that as good
* i like the celebrity quotes. although, yes, this is a form of marketing and the fact that i like that thin natalie portman and pamela anderson love the place makes me one big sucker (yes, i feel ashamed that i fall for this marketing stuff!)
* i like the page where erin tells you how to naturally color frosting. neato! have not tried this yet though because...
* like everyone else who has tried to make their fabulous frosting (sooo good in the store), mine flopped big time! i'm not a full-time vegan (guilty! i know!) because i do not have really big food allergies, so i do bake regular food as well and i was VERY excited to see that erin's frosting does not require me to heat egg whites, or use my kitchen aid standing mixer (hated washing the thing twice, once for cupcakes, once for frosting usage). unfortunately, after buying tons of ingredients, my frosting was not thick the next morning. i had to junk the whole thing. it also was not sweet enough.
* i don't like extra work. i do not like extra clean-up. i do not like extra reading from other sources when it should all be in the same book. after my frosting disaster, i had to go to Babycakes website and read their entire FAQ section on the cookbook on how to fix the dang frosting. then i had to go to martha stewart's website to find the right recipe. then i also read the blog on Babycakes site to see what this one woman did to fix it (added coconut milk, changed the measurement of ingredients). THEN i had to skim read the beginning of the babycakes book to find out that erin does not even use soy milk at all even though her recipe states soy milk (she uses rice milk). sorry, i do not read cookbooks cover to cover, i read recipes and read what i want when i have time. THEN i find out in the FAQ Babycakes section that she uses a special proprietary blend of rice milk powder and it's not on the freakin market!!! it's like a milk powder monopoly only available for the elite with a patent on it that won't allow us common folk to purchase it. what the heck?!
* so bottom line is when i went to Babycakes NYC, i remember the cupcake tasting OK because well, it is a healthier vegan cupcake but the frosting was amazing. when i made the cupcakes, i ended up with a tasty healthy cupcake better than the ones in the store, but a really screwed up frosting. btw, i used, for the first time, king arthur black cocoa powder to give the color a darker hue and king arthur dutch processed cocoa to give it that great chocolate taste. my first time being a pretentious cocoa baker but i had to try and i think it did make a difference. but, the black cocoa does not specify how much to put in. i used 1/4 c black cocoa and 3/4 c dutch processed in the healthy hostess recipe and it turned out fine.
(NEW!!! Updated Sept 2010)
1. Frosting: Have not tried this yet, but I found this information on Martha Stewart and on Erin's Babycakes site although it seems to have been deleted now)
Use 3/4 cup rice milk INSTEAD of soy milk
If you can find it, use rice milk powder INSTEAD of soy milk powder (which I cannot find)
maybe use 1 cup of coconut oil instead of 1.5 cups. If you turn to the chocolate frosting recipe, it's 1 cup over there so I'm not sure which one is right. I still need to try it myself). Either way, if you do the exact recipe as printed you will end up with a liquid slop that will not thicken enough to sit on a cupcake.
2. Just made the apple-cinnamon toastie:
Do NOT POUR the entire batter in the loaf pan. She made a vimeo video stating not to do this. This recipe can be either for TWO loaf pans or use the leftovers to make muffins or whatever. The batter rises A LOT so don't fill it more than half-way before adding the darker sugar added batter that makes the dark swirl.
Notice it calls for 1 cup of roasted apples. When you roast 2 lbs of apples, you get like 4 cups! I made the mistake of not reading and added all 4 cups to my loaf batter. Makes it more watery. So, yea, also notice on the actual apple cinnamon muffin recipe, that she still only says to add 1 cup of apples. So WHY BOTHER making 4 cups? I HAVE NO IDEA!!! Also when you make the sugar dark brown swirl mixture, don't fold the apples in before doing it like she says to. I have no idea why she said to fold them in beforehand, but it just screws up the mixture and the apples kind of get in the way. Anyways, my family still loved it and ate it. I loved it and ate 6 slices in one day. But, I want to make a better loaf next time so that is my advice.
Let's just say, I'm determined to make her stuff even though the book is an illogical mess. I keep a sharpie next to the book and write all over it so I remember what to actually do next time to make it right.
Also, evaporated cane juice is a screwed up marketing word for fine cane sugar or Florida Crystals. Don't get lost asking everyone that works at the grocery store for evaporated cane juice because you will think you can't get it when it's actually there and NOT CALLED evaporated cane juice. Found info on this when I looked online. GOOD LUCK!
FROSTING UPDATE 4/2011:
After three tries (including the Martha Stewart version which wasn't perfect)... I have perfected the vanilla frosting. Enjoy! Changes are denoted with a (*). Obviously, she has denied the recipe being wrong...but it is. If you look at the choco frosting recipe, you have to balance the ratio of dry ingredients to wet and have them match the vanilla frosting...duh. and they don't match. her dry match, but her liquids don't...obviously something is wrong. For perfect consistency try my version:
1 1/2 c rice milk
1 1/4 c dry soy milk powder (*)
2 Tbs coconut flour (*)
1/2 c agave nectar (*)
1 Tbs vanilla
1 1/2 c coconut oil
2 Tbs Lemon Juice
Note: still can taste soy too much, so if you have rice milk powder it's best to use that. i still can't find it on the shelves over here and hate S&H charges so i haven't tried... but again consistency with my version is great. ergo, my ratio of dry to wet is awesome.
Most Recent Customer Reviews
I will NOT be buying it.Read more