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CakeLove: How to Bake Cakes from Scratch Hardcover – May 1, 2008
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From Publishers Weekly
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About the Author
Reneé Comet is a noted photographer who specializes in food and still-life photography. A cook herself, Comet has a particular passion for cookbooks and has photographed more than 30, including The Artful Pie and The Joy of Cooking. She is also a regular contributor to Vegetarian Times, Food Arts, and The Washington Post.
Top Customer Reviews
Warren approaches cake baking with a few different ingredients that are part of each basic cake recipe and a slightly different philosophy than your average cookbook. Warren provides information on alterations for baking at high altitudes , not only the ingredient quantity, but cooking times as well. He also gives a few notes on baking in high humidity. He also gives information on different baking temperatures based on having a conventional or convection oven. Warren advises that one should sift the flour into a bowl that is on the scale to avoid dry heavy cakes if you can. This is different from the 3 main approaches, which are dip and sweep, fill the measuring cup spoon by spoon, or simply weighting the ingredients with a scale w/o sifting first. If you don't have a scale he also offers the dry ingredients in cups, but advises the use of a scale due to what his experiments showed was the best measuring method.Read more ›
The recipes are quite simple, ingredients readily available and the fact that he gives "alcohol free" options makes it so much more useful. The Italian Buttercream frosting is one of my favorite things to make as it ALWAYS turns out. He reminds us that cakes need not be complicated and hard to make. With a few skills that are easy to master, you can turn out the most amazing baked creations.
This book and The Cake Book by Tish Boyle are really all you need for an amazing array of easy to difficult cakes for any occasion...as if you need an occasion for cake ;-)
I don't use the term "art" loosely. These cake are involved masterpieces. Don't be lulled into complacency by the brightly colored layout and upbeat color schemes. The pages of this book may be designed to imply simplicity and ease but in reality this cookbook is more boot camp than day camp. These recipes mean business and attention to detail is key.
Fortunately, Brown gives you all of the tools to succeed including very detailed recipe instructions, step-by-step images when appropriate, and helpful tips and tricks. But in the end it's all up to you. Thanks to jaw dropping photography and tantalizing recipe options like Stout Pound Cake with Roasted Pecans, Tres Leches Butter Cake, and Hazelnut Spice Sponge Cake your body will no doubt go into pure craving mode, and the ambition to taste one of these fanciful creations will give you all the motivation you'll need to power through the recipe.
After examining the cookbook I decided to attempt the decidedly Summer appropriate Mojito Pound Cake. To answer your burning question, yes, it really does taste like a Mojito!Read more ›
Most Recent Customer Reviews
Not my favorite cookbook. I'm sure the recipes are good but the format of the recipes are quite different than what I'm used to. Read morePublished 4 months ago by LaToya
i love it but I had to cut down on the sugar quantity I used. but in it all its a great cake bookPublished 5 months ago by Amazon Customer
Loved this book! I learned so much from it. I can't wait to open up my bakery!Published 7 months ago by Casanova Diva
If you want to understand the science of baking this is your cookbookPublished 9 months ago by Dane Douglas
Just ok, not exciting, I wish there had been more than cakes. It says cake, and that is what it is. Cake.Published 10 months ago by nancy elliott