(Actually a 4.5 star rating:) I carefully checked out several small batch baking books before selecting this one--I was slightly leary of this book because some reviews here mentioned typos and one mentioned use of what sounded like packaged products, but the variety of recipes (cakes, pies, puddings, cookies, muffins, breads, scones, etcetera) together with all the glowing reviews made me try this book, and I am glad I did. Here is what I would have liked to have known--Note that only #7 is the author's fault, while #6 is editing, which can be overcome with the information below, so I rate at 4.5 because of the variety, quality, rareness of information, quantity of recipes and quality of results offset the issues. Happy Baking!
(1) MEASUREMENTS. I have tried about 10 of the baked goods and several frosting/filling recipes so far and have earmarked many more to try--but you need to know when you bake recipes cut down to these small amounts, you MUST measure the ingredients EXACTLY in the way the author tells you. My first recipe from this book was dry, heavy, but nicely flavored. I went back and re-read the directions and realized I had not sieved/sifted the flour...that meant my 1st pass with only dip & sweep measurement of a "settled" flour had placed too much flour in the bowl, causing the heavy too-dry texture of the finished product. EXACT measurements of the products matters SO very much in small batch baking. The 2nd pass was perfection.
(2) The reviewer who mentioned recipes using what sounded like ready made mixes--I THINK he/she was referring to a handful of recipes which called for a cake prepared from another recipe in the book and then altered it--say the almond cake or genoise cake that are then "sherry soaked" or turned into rum cakes in a subsequent recipe. To me, that is NOT a prepared mix, just a call for another provided "from-scratch" recipe.
(3) Use of Cans as baking pans: The author suggests use of use specific standard size cans (commonly 14- 14.5 OUNCE cans) in several recipes. Canned goods DO take high heat in preparing the original processed food, so they can be used safely a couple of times. If it bothers you as it did me (who knows what new chemicals are in the latest can coatings), you can use similar sized cake pans--Big Daddio's makes 3 x 2 inch cheesecake pans available here on Amazon that I used for cakes instead of reusing tin cans (and no, they did not leak batter).
(4) Changing Pans: (A) If you change the size of the pans from what is specified, or the material (e.g. glass or ceramic for metal), realize that it matters very much when baking these small batches: Larger pans= thinner baked goods, and less baking time, so watch the clock and test early. (B) if your cakes are over-done on the edges and slightly sunk in the middle--likely your pan is too high for the batter. Act accordingly.
(5) Oven: Again, small batch = comparatively tiny products and therefore small heating variations affect baking time, so know your oven. Consider EITHER using an oven thermometer to verify the actual temperature if you expect to do a lot of small batch work OR keep good records when you bake so you can notice that YOUR oven consistently needs 2-3 minutes more (or less) time than what is called for in the recipes--watch the clock and TEST.
(6) Typos: (A) I found typo's for this book under another Amazon review titled "Important corrections from the author" and just printed it out and stuck it in the book--there were 7 recipes involved. (B) On my own I saw a couple recipes calling for "14- or 14.5 INCH cans" instead of "14- 14.5 OUNCE cans" called for the majority of the times when cans were involved. OBVIOUSLY, small batch baking would never have a pan of 14 inches, so it was pretty clear that the editor failed to notice this, and was easy to pick out. (C) Hazelnut Chocolate Torte (p 30 in hardback) appears to be a genoise, but missing the butter--see Mini Genoises on page 78 and use butter as that recipe calls for and in that amount (Yum!).
(7) Baking soda: At the time this book was written, perhaps 1/8 teaspoon measurements were the smallest available. That quantity works, but my taste-buds registered too much soda taste--I used a 1/16 teaspoon (also known as a pinch in some teaspoon sets), and had the same rise but no objectionable soda taste.
(8) Pans other than cans: At various times, she calls for other pan sizes: mini loaf, cupcake pans, big muffin pans, and small tart pans. She does list alternatives for some, and tells you the volume of the pans, so you could potentially make substitutions. I decided that based on the good results with the cakes, cookies and puddings (IF I was careful per items #1-7 above) that it was worth the time and $ to track down the exact tart pan size called for. I eventually found the size she specified was made by a French manufacturer by the name of Gobel. Amazon does carry some of Gobel's vast line of pans.
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Top reviews from other countries
tigermousecat
Would have liked to see more " basic " recipes as well ...
Reviewed in Canada on October 28, 2016
Amazon Customer
Pictures would be nice
Reviewed in the United Kingdom on February 19, 2014sharon
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Reviewed in the United Kingdom on August 16, 2014Paula Ward
Great recipes if you get it remember they are American ...
Reviewed in the United Kingdom on September 30, 2015
