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Erin Bakes Cake: Make + Bake + Decorate = Your Own Cake Adventure! Hardcover – September 5, 2017
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“You have not eaten cake until you have eaten one of Erin’s. For the extra greedy among us who just cannot get enough of her densely moist confections, fluffy butter creams, and elegantly whimsical decorations, Erin Bakes Cake is a must on your shelf. Erin has sprinkled a bit of her magic across these pages and given all of us the fail-prood techniques she uses to wow every time. Sink your teeth into her sweet life, you will not be disappointed!
―Daphne Oz, Emmy Award-winning TV host and New York Times bestselling author
“If you are only gonna buy one baking book in your lifetime you better buy Erin Bakes Cake. It’s not only an encyclopedia of baking, but a true feast for your eyes. Let the cake revolt start!”
“Fresh. Fun. Creative. Erin's book is full of revolutionary designs in not only decoration but flavor! She pays attention to every detail and offers up a unique perspective that is revitalizing the baking world. Her passion for her cakes is contagious!”
―Amanda Rettke, i am baker blogger and author of Surprise Inside Cakes
“One of my most favourite cake creatives, Erin's delicious ideas are totally out-of-the-cake box! This book is packed with delightful inspiration, super handy tips and mouth-watering recipes. It definitely has pride of place in my kitchen!”
“We have a superstar, sweet, rock candy, unicorn crush on Erin Bakes Cake and we're headed into the kitchen right this second!”
― Jonathan Faucett + Rachel Faucett, Handmade Charlotte
“I loved Choose Your Own Adventure books as a kid, so combining that concept with my ultimate favourite, CAKE―I’m in love already! Erin has been sharing her whimsical and approachable cake creations for years and I’ve long admired her ability to combine deliciousness with colourful, rainbow-tinged creative flair. This bright and hilariously-written book is stacked with recipes for delicious cakes, fillings and frostings, as well as attainable and lively designs using easy-to-find ingredients. Erin Bakes Cakes will lead you to a buttercream-filled unicorn land of cakey magic―you’ll always get the happy ending!”
―Lyndsay Sung, creator of Coco Cake Land
“Erin Bakes Cakes is equal parts fun, creative, and pure genius! Through intriguing flavour/texture pairings and endless decorating ideas, the structure of the book nourishes our own inner artists and provides the perfect road map toward creating the cakes of our dreams. Erin’s cakes are undoubtedly beautiful, and her easy-to-follow instructions and countless recipe variations provide us with a lifetime of tricks and techniques to try.”
―Tessa Huff, author of Layered: Baking, Building and Styling Spectacular Cakes
“This book is an absolute unicornucopia of magic, delicious delight, and an enjoyable education on all things cake baking and decorating. Unicorn-approved!”
―Jessie Oleson Moore, CakeSpy.com
“Erin Bakes Cake is a modern mashup of fundamental baking techniques and creative genius. Erin breaks down the nitty gritty details of baking success with relatable charm, whimsical diagrams, rainbow charts, and heavy sprinkling of fun. In the world of baking books, this one is truly a unicorn.”
―Carrie Sellman, founder of TheCakeBlog.com
“Erin is in baking and with cakes what I try to be in DIY: a fun, ‘you can do this’ approach that makes it easy to achieve the things you want to. This must-get book will have you making cake for days!”
―Nicole Farb, Founder of Darby Smart
“Ordinary cake books are fine for all those other boring bakers out there, but you want to be like me: a culinary rebel who plays by their own rules! Erin Gardner will help show you the way: this technicolor tome will help you unleash the buttery beast, letting you follow your heart to the cake of your dreams.”
―Allison Robicelli, chef, James Beard nominee and author of Robicelli’s: A Love Story, With Cupcakes
About the Author
Erin Gardner is a self-taught pastry chef, Craftsy instructor, creator of ErinBakes.com, and author of Great Cake Decorating. She’s a regular contributor for The Cake Blog and Craftsy’s Cake Decorating Blog. Erin worked as a pastry chef in numerous New England kitchens, including Boston’s legendary Locke Ober, before opening Wild Orchid Baking Co. in 2009. She quickly became the go-to cake designer for premiere events, competing on and winning Food Network’s Sweet Genius. Her work has been featured in Brides, Martha Stewart Weddings, Town & Country, OK Magazine, Huffington Post, HGTV’s DIY Network, and more. She lives with her husband and children in the New Hampshire lakes region.
Top customer reviews
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I made an apple cake and a chocolate cake. Both dry. Chocolate cake is often dry, but a fruit cake? I had to bake them way longer to get the middle cooked through, which dries out the cake. Looking back through her pictures in the book, her cake edges look overbaked. One positive thing? The cakes slice really nicely.
Something else that was a huge bother was that the recipes produced way more batter than the cake pans could hold.
I gave her one last chance, using her maple honeycomb recipe. Three tries, maple twice and plain honeycomb, all bitter and gross. I made sure to heat until 300 degrees (used two different thermometers), but the honeycomb tasted burnt. Something is missing in the directions or the ingredients.
I’m done trying. Gifting it away. I’m left wondering, did bakers test these recipes out before it was published?
If you like moist cakes, I highly recommend “Layered”. I’ve been baking from it successfully for about over a year now.
Bravo Erin and keep baking and writing.!!!!
I was browsing Amazon recently for upcoming cookbooks when stumbled across this one. I had no idea who the author was, but the "see inside" seemed promising so I pre-ordered.
I've been baking for a long time (just recreationally), and I'm in awe of how much practical information is crammed into this easy-to-read, super colorful, somewhat zany cookbook. I greatly appreciate being given cup yields for each cake recipe instead of "makes 2 layer cake". Her suggestion of adding the leavener and salt with the butter is one I've found myself gravitating towards since I hate sifting, and it's nice to read someone with more knowledge than I have about baking confirm the practice as ok.
The recipe for ermine frosting, for example, is substantially easier to execute than the one I've been using from Baked for the last few years. Erin's caramel sauce (with secret ingredients) is pretty magical too. The huge range of flavor combinations for cakes and frostings makes me anxious to start baking immediately, and I can't wait to try some of her cake decoration projects. They range in complexity but are all thoroughly detailed and promise to wow everyone. The planets cake and the pop art cake are on my immediate list to make.
It is a lot more batter than for 3 6” pans... it filled four 6” plus two 4”
Can’t complain I love it
Not sure if I made a mistake measuring the buttercream tho it’s very runny :( but I hope it will be better after a few hours in the fridge...
IT LOOKS AMAZING I AM SO ANXIOUS TO HAND IT OFF TO A YOUNG WOMAN WHO WILL ENJOY IT FOR YEARS TO COME.
THE PRICE WAS HIGHER THAN I EXPECTED WHEN I DECIDED TO BUY IT.