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Crazy About Cupcakes Paperback – August 1, 2006
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As a beginner, I do like the simplicity of the recipes and designs and feel it is a good introduction into the world of cupcakes. The only improvements could be pictures on recipe pages, a little more detail on basic baking techniques, and a troubleshooting section.
I then bought the Martha Stewart Cupcake book (not a huge fan of hers), and I think it is a much, much better book. I have tried 3 receipes and all 3 came out perfectly. The images are fantastic and the ideas of decoration very good. Worth getting this one over the Crazy About Cupcakes.
I'm from Australia and one of the things I find a bit fiddly to adjust is the conversion of everything into metric. I have no idea how many sticks of butter = whatever weight, but luckily google is my friend. All temperatures are to be converted, but it is touch and go a bit with your oven types. I have never overcooked my cupcakes, so it is just a case of leaving things in there a little bit longer until they pass the skewer test.
For a non-cook like me, I love the fact that the ingredients are listed in the order they are being used. Nothing annoys me more than having to jump about the book to work out what I should use, what quantity and how to mix it. It does take absolutely aaaaaaages! More time is left for you to mix things properly and in the desired time.
I've tried many recipes on there but my ultimate favourite is the kahlua + tiramisu combo. One small thing, which is not overly major is that the recipes do not tell you how many cupcakes you make. So you do find that sometimes, you have to make 2 trays + a few more depending again on the oven settings and the rise. But these are the things that are beyond the control of the book, and something you would need to find out yourself.
2 thumbs (and toes) up for this book.
This book has it all in terms of good recipes, great ideas for frosting and decorating. Unfortunately, the pages haven't been correctly cut. In the second half of the book, all the pages are still joined together at the bottom. In order to look up a recipe, one must first cut the pages open. In the past, I've come across examples of a page not cut, but certainly not half a book!
If you aren't that knowledable about a certain dairy product, fruit, or nut the author does a great job of explaining proper ingredient uses and how liberal you can get with substitutions. Also if you are a beginner there is a section with flavors that go well togther, fairly easy decorating examples, and a few cake mix recipes.
Overall a wonderfully written book, for all...unless you simply don't like baking!