Top critical review
on February 4, 2013
I've attended some rudimentary culinary classes at culinary school in the states before I had to move to Tokyo, so I know some basic cooking and baking skills.
I originally thought that this book would be able to create cakes that would taste good enough to be served without having to go through the delicate and time consuming labor of making one from scratch, etc. The one I cooked was the Triple Decker Raspberry Chocolate (w/ Ganache) cake and hmm.... it turned out to be way too moist and pudding-like. Also, the recipe called for 3/4 cup cream to 8 oz of chocolate, but I think it should've been more like 1 cup of cream to 8 oz of chocolate, it just wasn't enough to be "pour"able on top of the cake; the ganache was too solid due to not enough cream, like the ganache used for making chocolate truffle fillings. The recipe also requested too much sour cream, which I suspect was why the cake was too moist. I think 1/2 cup sour cream would've been better than 1 cup.
I wouldn't recommend this book because the measurements are kind of off.