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Mug Cakes: 100 Speedy Microwave Treats to Satisfy Your Sweet Tooth Paperback – August 6, 2013
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“What could be more fun than making a superfast delicious cake in a CUP? Mug cakes! The concept is utterly unintimidating! As a pastry chef I appreciate what a brilliant idea Leslie Bilderback has hatched---easy recipes that promise sweet comfort and instant reward. There's room for creativity in her quick delectable recipes. Grab a cup and make a cake!” ―Janet Rikala Dalton, former executive pastry chef of Wolfgang Puck's Postrio and dessert consultant
About the Author
LESLIE BILDERBACK is a Certified Master Baker and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. She is also the author of eight books in The Complete Idiot's Guide and Everything series. Leslie has been profiled by The New York Times, San Francisco Chronicle, and Culinary Trends Magazine, and was a winner in season three of Food Network's Sweet Genius.
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Top Customer Reviews
The recipes work and they make 2 individual sized cakes - great for those of us who are on perpetual diets and need built in portion control;
They're fast. You can have your cake and eat it, too, in less than 20 minutes. Exactly what you need for those late night "I will kill someone if I don't have chocolate now!" cravings.
Great for young kids since the oven isn't needed. Even better for college dorm denizens.
These don't sit well. Like all microwave "baked" products, they get rubbery and tough the longer they sit. They need to be eaten immediately for best results.
Any toppings, like icings, are going to melt, since, if you wait until your cakelet cools, you will have a rubbery tough cake.
You don't save much time. You still need to gather, then put away ingredients, and you still need to do dishes, although you don't need to wash anything large like a stand mixer or beaters. It just seems to me like a lot of work to get everything together, then put everything away and clean up, all for 2 tiny cakes.
I plan to try the recipes again, but this time bake them using ramekins in a regular oven and a toaster oven to see how they come out.
*Addendum: I tried them in the oven in ramekins, baked for 20 minutes at 350F. Perfect! Also, the recipes double very easily. I'm raising my review from 3 to 4 stars.
Just a note: If some of the cakes turn out a bit too rubbery in the microwave for your liking, and you don't mind waiting, use a toaster oven and ramekins. 350 deg. for about 10-15 min. It's worth the wait. (I use the small ramekins, not mugs, in the microwave too. They cook faster)
I think that the whole point of this book is to inspire you to think up your own combinations and be creative. Satisfying your sweet tooth with a small gourmet treat is sure better than making a whole cake and ending up eating too much of it. If you use the substitutions, you can really create a nice dessert with very few calories. and.....if you're so inclined, a TB of liquor (say, Grand Marnier?) in that chocolate cake wouldn't hurt either.