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Alisa Huntsman

Peter Wynne

Sky High: Irresistible Triple-Layer Cakes Hardcover – October 4, 2007

by Alisa Huntsman (Author), Peter Wynne (Author), Tina Rupp (Photographer)

69 ratings

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A classic layer cake has always been the best party pleaser, but this cookbook takes dessert to a whole new level. Sky High celebrates the triple-layer cake in all its glorious incarnations with more than 40 decadent and delicious recipes. The wide range of flavors will appeal to anyone with a sweet tooth. The book features such delights as Boston Cream Pie, Mile-High Devil's Food Cake, and Key West Cake. There are even three astonishingly beautiful (and totally do-able) wedding cakes! From luscious chocolate creations to drizzled caramel confections, take simple layer cakes to new heights with Sky High.

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Editorial Reviews

About the Author

Alisa Huntsman graduated from the Culinary Institute of America and is the pastry chef at the Loveless Café in Nashville, Tennessee.

Peter Wynne is an author and newspaper journalist. He lives in Pennsylvania.

Tina Rupp is a New York-based photographer.

Product details

Grade level : 8 and up
Item Weight : 2.37 pounds
Hardcover : 224 pages
ISBN-10 : 0811854485
ISBN-13 : 978-0811854481
Dimensions : 8.5 x 1.1 x 9.7 inches
Reading level : 13 and up
Publisher : Chronicle Books; First Edition (1st printing) (October 4, 2007)
Language: : English

Best Sellers Rank: #330,226 in Books (See Top 100 in Books)
- #401 in Cake Baking (Books)

Customer Reviews:
69 ratings

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5 star		73%
4 star		15%
3 star		9%
2 star 0% (0%)		0%
1 star		3%

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Top reviews from the United States

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Nik

Baking formulas are not pefect

Reviewed in the United States on January 3, 2015

Verified Purchase

No doubt a beautiful book. But... I've tried two of the recipes here. I have made my share of cakes and pies etc. to know what I'm doing and what ingredients go together etc. etc. To the point, I am dissapointed by the recipes here. The vanilla buttermilk cake recipe was a successful let down. Without trusting my strongest intuition that something was amiss I proceeded with the recipe as written and ended up with a done cake that didn't crumble/fall apart like another reviewers cake, but, was more of a firm pudding texture on the inside than a cake texture once assembled. There ratio of liquid to cake flour and sugar was off, and the use of buttermilk with no b. soda to counteract with the b. powder left this cake a firm pudding. Dissapointed. Some of these recipes need a Makeover to make them truly desirable not only in a picture but on the plate. A waste of eggs, butter, flour, sugar and buttermilk. Not to mention the mocha frosting from scratch and the time to prepare and ensemble the entire cake for a special occasion.
Thank goodness the recipes are salvageable in the hands of a skilled baker.

20 people found this helpful

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RiceV

Well-Organized Cake Projects for Every Occasion

Reviewed in the United States on March 29, 2013

Verified Purchase

I've had this book for years, and used it extensively. The recipes I repeat most often are the chocolate peanut butter cake, and the orange grand marnier cake, but I've also made the orange grand marnier cake, the one-bowl chocolate and ice cream cake, the strawberry butter cake, and the dulce de leche cake.

The recipes are really well laid out, and easy to follow. Each cake is a discrete project, no flipping back and forth through the book to get all the pieces together (unless you want to mix things up). The cakes are impressive in terms of results, but can mostly be accomplished in the course of an afternoon, with the obvious exception of the wedding cakes. (The ice cream cake needs a few hours in the freezer at an intermediate stage, but doesn't require an overnight.)

My only quibble is that the whipped-cream based frostings used in some of the recipes won't hold a three-layer cake together throughout the entire process of slicing and serving. If you want to impress your guests, this is something you need to keep in mind when making baking choices, but otherwise? Shut your eyes and eat your cake. You'll be glad you did.

5 people found this helpful

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Every cake a dream!

Reviewed in the United States on July 3, 2014

Verified Purchase

I had been eyeing this book for a year scouring the internet for people who made recipes from it (and posted it). I tried the chocolate cake with peanut butter frosting drizzled in chocolate ganache. I thought I had gone to heaven! I had to have more recipes. I thought surely if this is a sample it must be good!
Glad to say my instinct were right. Every cake in this book is delectable. It makes me very popular at get-togethers! Some recipes are more complicated than others; be sure to read ahead on some for items that need prep time such as chilling. If she makes a part two I will be ready to buy!

4 people found this helpful

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M. McLaren

Truly irresistible

Reviewed in the United States on September 3, 2009

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I bought this book after getting addicted to [...] because she has made several references to it. It has some incredible recipes with very detailed explanations, and a section at the beginning of the book that goes into specifics about certain ingredients. For example, which chocolate to buy, why cake flour is better than regular flour for certain recipes, and which ingredients you need to spend the extra money on for a better outcome. I recently made the marbled lemon-blueberry butter cake with lemon buttercream frosting for a group of friends and I couldn't be happier with the results. I prefer to cook rather than bake, but this book was very detailed and I turned out a very professional looking cake that was simply delicious. I highly recommend it.

5 people found this helpful

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Mrs S

Very good book

Reviewed in the United States on January 28, 2014

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If you like baking 3 layer cakes there are not so many books out there that will help you with that, usually most of the recipes are for 2 layer cakes, this book not only gives you great recipes but it also shows you good basics of cake baking... it explains difference between different cakes, the texture you will get mixing in different ingredients. I would definitely recommend this one especially for cake decorators, we want our cakes to be taller than just a 2 layer cakes and if you don't want to experiment with a 2 layer recipes and adding an extra 1/2 batch to get 3 layers (if it works) this book is for you.

One person found this helpful

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atlmichelle

A great visual read, but double check recipes...

Reviewed in the United States on April 6, 2010

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I was so excited to get this book. I am known as quite the cake baker in my family and I knew this would be the best addition yet to my library of cake books. I chose the coconut cake as my first recipe to make and followed it to a T. I took the yummy smelling cakes out of the oven, allowed them to cool the recommended 10-15 minutes and flipped them over to remove from the pans. All three completely disengrated. I had a pile of warm cake pieces. It couldn't be salvaged. Determined. I re-read the recipe and noticed the cake had no real binder. It called for 5 egg WHITES. I decided to try the recipe again, only I added 3 egg whites and 2 whole eggs. I also swapped out 1 cup of cake flour for regular all purpose. I baked it and it turned out perfectly. The cake was still very very moist, yet held its form nicely and was very easy to ice.

So while I do recommend this book, it appears some of the recipes may be trial and error.

11 people found this helpful

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K. Ryan

Great book for cake bakers!

Reviewed in the United States on July 26, 2011

Verified Purchase

I am an executive pastry chef and buy dozens of baking-type cookbooks every year, and this is one of the few that we have actually taken recipes from and adapted them for the bakery. The directions are clear. The flavors are interesting and the end results are good. Not a beginner's book, necessarily, but well worth the investment for a baker wanting to make an impressive dinner party or special occasion dessert.

5 people found this helpful

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Top reviews from other countries

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Jayne

Gorgeous!

Reviewed in the United Kingdom on November 11, 2012

Verified Purchase

This was a purchase made on the spur of the moment... I love looking through Amazon at the range of baking books and dreaming of adding to my humongous collection of baking and caking books!!!
The front cover is inviting and the range of recipes inside don't disappoint. Although it is an American book, being in the UK it has few adaptions which will need to be made in order to create these, but being an experienced baker I'm sure this won't be too much of an issue.
Will be trying the chai cake with honey-ginger cream first, yum!

One person found this helpful

AmazonP

Really amazing cakes

Reviewed in the United Kingdom on February 29, 2012

Verified Purchase

All the recipes I have tested have been winners, espcially rhe vanilla cake with fudge frosting. Cant understans why this book doesnt have more reviews

One person found this helpful

Maria Costa

A bit disapointed...

Reviewed in the United Kingdom on March 11, 2013

Verified Purchase

Good recipes but there was some recipes without photos. I think photos in a culinary book it's very important.
Nevertheless recipes that u want to try, because they are yummy.

2 people found this helpful

Mr Fourcakes

immancabile

Reviewed in Italy on October 16, 2015

Verified Purchase

Questo libro è talmente bello e le sue ricette talmente buone e ricche di consigli utili che l'ho comprato due volte: sia in versione cartacea che digitale.

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A. Davey

Inspirational but very american

Reviewed in the United Kingdom on March 26, 2012

Verified Purchase

The book looks lovely and the photography and the recipes are inspirational. However I have really struggled with the american units and the american ingredients. At the moment I feel like even the simplest recipe requires converting into UK weights and figuring out what 'half and half' is etc. Only tried one recipe so far and my cakes sank in the middle and the italian meringue frosting failed. Possibly most of this was due to user error but it's certainly not the easiest book to use. I will persevere...