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All About Cake: A Milk Bar Cookbook
Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi.
It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever.
From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.
But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever.
From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.
But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
558 pages, Kindle Edition
First published October 1, 2018
215 people are currently reading
1059 people want to read
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Displaying 1 - 30 of 64 reviews
August 29, 2023
i didn't know cookbooks were on goodreads for some reason but i had a major masterchef phase a few years ago where i was obsessed with christina tosi. i also read every book she has and made a shit ton of her recipes and had the time of my life with it.
November 28, 2018
Anyone who knows me knows I love
cake.
I also love pie, cupcakes, ice cream, chocolate, muffins, cookies...well, you get the picture.
All About Cake is no ordinary cookbook about cake.
There's cake and then there's CAAAKKKEEEE like the ones featured here.
The recipes are wildly inventive and unique like the author; she explains her process and her instructions are easy to follow but...
Beware! Most of these recipes are seriously labor intensive and they should be.
They are showstoppers; they are meant to be gazed at with awe and wonder, to make you giggle with excitement and glee that you finished making the cake as you shovel spoonful of carbs and sugar into your drooling mouth.
Since I'm a lousy cook, but a great lover of eating, I will just have to be content to stare at these pictures. Or get off my lazy duff and get baking.
Remember those scratch and sniff stickers from the 80s?
I wished all cookbooks about sweets had that function.
I also love pie, cupcakes, ice cream, chocolate, muffins, cookies...well, you get the picture.
All About Cake is no ordinary cookbook about cake.
There's cake and then there's CAAAKKKEEEE like the ones featured here.
The recipes are wildly inventive and unique like the author; she explains her process and her instructions are easy to follow but...
Beware! Most of these recipes are seriously labor intensive and they should be.
They are showstoppers; they are meant to be gazed at with awe and wonder, to make you giggle with excitement and glee that you finished making the cake as you shovel spoonful of carbs and sugar into your drooling mouth.
Since I'm a lousy cook, but a great lover of eating, I will just have to be content to stare at these pictures. Or get off my lazy duff and get baking.
Remember those scratch and sniff stickers from the 80s?
I wished all cookbooks about sweets had that function.
December 29, 2018
Absolutely fantastic book and great recipes. This is basically a bigger continuation of the first Milk Bar cookbook- whereas that one focused on cookies and ice cream, in here you've got loads of cake in all forms, including the famous cake truffles. I've already tried a few recipes and can't wait to try more. The Pumpkin Pie Layer Cake was phenomenal, highly recommend if you love the idea of pumpkin pie but not actually eating pumpkin pie.
Her recipes are extremely accurate and you will get excellent results if you follow them exactly, same thing with the first Milk Bar cookbook:
*DO read the intros because they explain a lot of essential techniques and equipment in order to be successful with these bakes.
*DO NOT make substitutions, cut corners or skip steps!
*GET A DIGITAL FOOD SCALE. I get so tired of people complaining about weight measurements- how do you think the pros do it? They don't use measuring cups! If you want accuracy and for your baking to turn out amazing Every. Single. Time, then you need a scale. You can get one for $20 bucks. Trust me, best $20 you'll ever spend. This kind of baking is a precise science, great results take patience and exactness. With a food scale, you can foray into jams, preserves, breads, and yes, every single volume of the Great British Bake Off cookbooks.
*Also, with Tosi's recipes, it helps to plan out your recipes for each cake so you don't feel tired and overwhelmed. Ex: make the crumb or other filling on day 1, then cake and frosting on day 2, assemble and freeze to serve on day 3. The results are absolutely worth it.
If you love cake, you dream of cake, your one food that you would choose over all others is cake... you need this book.
Her recipes are extremely accurate and you will get excellent results if you follow them exactly, same thing with the first Milk Bar cookbook:
*DO read the intros because they explain a lot of essential techniques and equipment in order to be successful with these bakes.
*DO NOT make substitutions, cut corners or skip steps!
*GET A DIGITAL FOOD SCALE. I get so tired of people complaining about weight measurements- how do you think the pros do it? They don't use measuring cups! If you want accuracy and for your baking to turn out amazing Every. Single. Time, then you need a scale. You can get one for $20 bucks. Trust me, best $20 you'll ever spend. This kind of baking is a precise science, great results take patience and exactness. With a food scale, you can foray into jams, preserves, breads, and yes, every single volume of the Great British Bake Off cookbooks.
*Also, with Tosi's recipes, it helps to plan out your recipes for each cake so you don't feel tired and overwhelmed. Ex: make the crumb or other filling on day 1, then cake and frosting on day 2, assemble and freeze to serve on day 3. The results are absolutely worth it.
If you love cake, you dream of cake, your one food that you would choose over all others is cake... you need this book.
February 10, 2023
I enjoyed this one a bit more than Momofuku Milk Bar, I think because the narrower focus here works better, but I still didn't absolutely love it. This is largely just because, as I learned in the previous cookbook, Tosi's style of having very complex, labor-intensive, multi-recipe desserts is really not my jam, and many of the flavor combinations just don't appeal. I did bookmark a few cakes, and I can't deny they look stunning, and I love the concept of the multiple layers, etc. but it's just not the kind of baking I have much of a need for in my daily life.
April 23, 2019
How many times have I thought: I'm a good cook but I can't bake to save my life? Like, so, so many times. Part of the reason for this being I practice cooking way more often and it's easy to get discouraged when baking. Curdle-y Italian buttercream, dry cake, or a host of baking flops and complete "Nailed It!" moments make me hesitant when it comes to baking. I probably shouldn't complain too much because people will start to point to my successes on Instagram. And, yes, I've had some great baking moments in the past several years but it's a skill I lack confidence in. This is where Christina Tosi and her book All About Cake fit in.
When I first got her book last November there weren't any major family celebrations, so I wasn't looking to bake layer cakes, which was alright because she has recipes for mug cakes. These are exactly what they sound like -- individual-sized cakes in mugs which are cooked in the microwave. Who could say "no" to such a small cake indulgence? My husband who is the "if it's not chocolate, it's not dessert" type loved the Molten Chocolate Microwave Mug Cake, and, I totally dug the Oatmeal-Apple-Brown Sugar Microwave Mug Cake (which is topped with green apple matchsticks and brown sugar glaze). Minimal effort with a high-impact treat factor! And, while I'm almost positive Tosi would tell me that I don't need a special occasion to bake cake as it's an occasion in and of itself, these mug cakes strike the perfect balance between enjoying the sweet life without totally regretting it. A little somethin' somethin'.
All About Cake is really all about cake -- bundts, pound, cupcake, mug cake, cake truffles, sheet cake, ice cream cake, crockpot cake, and layer cakes. Tosi is focusing on all your cake-related needs! Her flavours are classic and inspired -- there's even a recipe for celery root pound cake! You might think "yuck", but you know if Tosi has put this recipe into a book about cake you know it's a winner. Her methods and flavour-combos are completely bonafide. One thing I've noticed about Tosi's recipes is that there can be a few different elements happening that are meant to work in perfect concert with each other so that when you take your first bite you're hit with incredible flavour AND texture. Take the Oatmeal-Apple-Brown Sugar Microwave Mug Cake -- you get the warming comfort of oatmeal with the sweet/tart crunchy green apples and the sticky-sweet brown sugar glaze. It's like what happens to Cinderella when her Fairy Godmother waves her wand -- it's like oatmeal gets the Fairy-Godmother makeover! If oatmeal could live its best life, I think this mug cake might be it. When you get into some of the bigger, more involved layer cakes there are still these flavour and textural elements that work together to elevate the cake experience.
Ask my husband right this moment if he's regretting sharing a birthday cake with me and he'd probably say yeah (our birthdays are less than a week apart, so we've been sharing a cake instead of having two in the past few years). If he knew how much he was going to love the German Chocolate Jimbo Cake I think he would have told me to make two cakes! (My daughter would have also asked for two cakes because as I was unmolding the cake, she was standing behind me and offered this observation: "Hey mom -- I don't think that cake is going to be big enough for the three of us.") All I can say is that everyone is going to be wanting their own cakes from now on!
The German Chocolate Jimbo Cake is one of the most delicious cakes I've ever had! You start with three basic chocolate cake layers that become the backdrop for liberal splashes of malted milk cake soak, coconut-crack filling, pecan crunch filling, and chocolate frosting. It's borderline genius how well Tosi can deconstruct a recipe and make it her own. Once you've layered up your cake, it goes into the freezer to set for 12 hrs. Anyone can bake a cake the Tosi way and be successful. All you must do is make the components and you're set. She's really kept the home baker in mind because you can totally make the different elements ahead of time so that you aren't spending a day in the kitchen.
The last time (well, the only time) I made a 6"-layer cake, I used several 6" round cake pans. This is not the case with a Tosi cake -- she relies on a jelly roll sized pan to bake the cake on. Once baked and cooled you use your cake ring to cut out the layers -- two perfect rounds and one "round" that is cobbled together with pieces. As you can see in my picture, I got 2 whole rounds and two 1/2 rounds. The benefit to baking the cake like this is that you get really even layers, unlike the domed rounds you get when you bake a cake layer in a round cake pan. Not having to level anything out is a huge plus! (If you're wondering what you do with the extra cake you cake eat it or make cake truffles with it -- the recipe for which are in the book).
When building a Tosi/Milk Bar cake you need some essential tools/equipment and some key ingredients. Before baking any of her layer cakes I ordered a couple of cake rings -- I had to go to a restaurant supply store because I needed the heavy-duty ones (I bought a 6" and an 8") that were wide enough on the sides (3") to support the cake layers (you'll also use the ring to cut out the layers). I also picked up a roll of acetate -- this is what you use to line the ring with. When you unmold your cake, the acetate will stop the layers from sticking to the sides of the ring but, it will also create a smooth and tidy edge once you peel it off the cake. Finally, I ordered freeze-dried corn so that I could grind it up into powder. This seemingly small flavour element becomes one of the essential components in the Milk Bar (formerly known as crack pie) filling. I made the mistake of thinking I could buy feuillitine (tiny paper-thin wafer shards used by pastry chefs) anywhere (I couldn't) so I used Rice Krispies (Tosi had mentioned how feuillitine was like Rice Krispies in a YouTube vid).
With my success baking up the German Chocolate Jimbo Cake I feel like I want to bake more of these cakes! Not only can you make 6" cakes but with the use of different sized rings you can pretty much make whatever size cake you want (Tosi even gives information on how to make darn delicious vegan cakes!). It's all about eating something that is worth the effort to make in the first place. Nothing beige or boring. Layer cakes like this are perfect for me because it's not about piping on flowers or swooping that frosting. And, if you're like me, in love with Milk Bar but might never have a chance to actually taste their creations, then this book allows you to easily bake up all kinds of lovely Milk Bar cakes right in your own home.
Please note that this review is an excerpt of a review that was posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Random House Canada / Clarkson Potter Publishers for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
When I first got her book last November there weren't any major family celebrations, so I wasn't looking to bake layer cakes, which was alright because she has recipes for mug cakes. These are exactly what they sound like -- individual-sized cakes in mugs which are cooked in the microwave. Who could say "no" to such a small cake indulgence? My husband who is the "if it's not chocolate, it's not dessert" type loved the Molten Chocolate Microwave Mug Cake, and, I totally dug the Oatmeal-Apple-Brown Sugar Microwave Mug Cake (which is topped with green apple matchsticks and brown sugar glaze). Minimal effort with a high-impact treat factor! And, while I'm almost positive Tosi would tell me that I don't need a special occasion to bake cake as it's an occasion in and of itself, these mug cakes strike the perfect balance between enjoying the sweet life without totally regretting it. A little somethin' somethin'.
All About Cake is really all about cake -- bundts, pound, cupcake, mug cake, cake truffles, sheet cake, ice cream cake, crockpot cake, and layer cakes. Tosi is focusing on all your cake-related needs! Her flavours are classic and inspired -- there's even a recipe for celery root pound cake! You might think "yuck", but you know if Tosi has put this recipe into a book about cake you know it's a winner. Her methods and flavour-combos are completely bonafide. One thing I've noticed about Tosi's recipes is that there can be a few different elements happening that are meant to work in perfect concert with each other so that when you take your first bite you're hit with incredible flavour AND texture. Take the Oatmeal-Apple-Brown Sugar Microwave Mug Cake -- you get the warming comfort of oatmeal with the sweet/tart crunchy green apples and the sticky-sweet brown sugar glaze. It's like what happens to Cinderella when her Fairy Godmother waves her wand -- it's like oatmeal gets the Fairy-Godmother makeover! If oatmeal could live its best life, I think this mug cake might be it. When you get into some of the bigger, more involved layer cakes there are still these flavour and textural elements that work together to elevate the cake experience.
Ask my husband right this moment if he's regretting sharing a birthday cake with me and he'd probably say yeah (our birthdays are less than a week apart, so we've been sharing a cake instead of having two in the past few years). If he knew how much he was going to love the German Chocolate Jimbo Cake I think he would have told me to make two cakes! (My daughter would have also asked for two cakes because as I was unmolding the cake, she was standing behind me and offered this observation: "Hey mom -- I don't think that cake is going to be big enough for the three of us.") All I can say is that everyone is going to be wanting their own cakes from now on!
The German Chocolate Jimbo Cake is one of the most delicious cakes I've ever had! You start with three basic chocolate cake layers that become the backdrop for liberal splashes of malted milk cake soak, coconut-crack filling, pecan crunch filling, and chocolate frosting. It's borderline genius how well Tosi can deconstruct a recipe and make it her own. Once you've layered up your cake, it goes into the freezer to set for 12 hrs. Anyone can bake a cake the Tosi way and be successful. All you must do is make the components and you're set. She's really kept the home baker in mind because you can totally make the different elements ahead of time so that you aren't spending a day in the kitchen.
The last time (well, the only time) I made a 6"-layer cake, I used several 6" round cake pans. This is not the case with a Tosi cake -- she relies on a jelly roll sized pan to bake the cake on. Once baked and cooled you use your cake ring to cut out the layers -- two perfect rounds and one "round" that is cobbled together with pieces. As you can see in my picture, I got 2 whole rounds and two 1/2 rounds. The benefit to baking the cake like this is that you get really even layers, unlike the domed rounds you get when you bake a cake layer in a round cake pan. Not having to level anything out is a huge plus! (If you're wondering what you do with the extra cake you cake eat it or make cake truffles with it -- the recipe for which are in the book).
When building a Tosi/Milk Bar cake you need some essential tools/equipment and some key ingredients. Before baking any of her layer cakes I ordered a couple of cake rings -- I had to go to a restaurant supply store because I needed the heavy-duty ones (I bought a 6" and an 8") that were wide enough on the sides (3") to support the cake layers (you'll also use the ring to cut out the layers). I also picked up a roll of acetate -- this is what you use to line the ring with. When you unmold your cake, the acetate will stop the layers from sticking to the sides of the ring but, it will also create a smooth and tidy edge once you peel it off the cake. Finally, I ordered freeze-dried corn so that I could grind it up into powder. This seemingly small flavour element becomes one of the essential components in the Milk Bar (formerly known as crack pie) filling. I made the mistake of thinking I could buy feuillitine (tiny paper-thin wafer shards used by pastry chefs) anywhere (I couldn't) so I used Rice Krispies (Tosi had mentioned how feuillitine was like Rice Krispies in a YouTube vid).
With my success baking up the German Chocolate Jimbo Cake I feel like I want to bake more of these cakes! Not only can you make 6" cakes but with the use of different sized rings you can pretty much make whatever size cake you want (Tosi even gives information on how to make darn delicious vegan cakes!). It's all about eating something that is worth the effort to make in the first place. Nothing beige or boring. Layer cakes like this are perfect for me because it's not about piping on flowers or swooping that frosting. And, if you're like me, in love with Milk Bar but might never have a chance to actually taste their creations, then this book allows you to easily bake up all kinds of lovely Milk Bar cakes right in your own home.
Please note that this review is an excerpt of a review that was posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Penguin Random House Canada / Clarkson Potter Publishers for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
February 5, 2019
Tosi, past pastry chef at Momofuko and current owner of Milk Bar, came late to cake, deciding in 2005 she was going to come up with cake recipes that were flavor forward, amazing and not reliant on frosting for taste. Here she shares the recipes she developed that met her criteria. She starts with a pantry and equipment chapter that goes beyond talking about ingredients to providing recommendations of specific brands. This is also an informative chapter that explains that the unusual flavor in cereal ice cream comes from homemade corn powder and clear vanilla extract can not be substituted with regular! You really need to read this section because unlike most cookbook cake recipes, you are going to need more than the usual cake pan, namely a quarter sheet pan and 6 inch cake rings (but other things too depending on what you decide to bake).
So what makes a cake flavor forward? Well, slices of lemon in the lemon cake, fresh cherry purée in a cherry cake, potato chips and pretzels in the compost cake, and flavors you may never have imagined like cherry cola, mint julep, or banana green curry pound cake. The layer cakes follow a formula of cake, cake soak, frosting or filling, texture and frosting topped by another layer. These are not quick, easy or let’s just bake a cake recipes.
There is also a section on warm cakes including those cooked in a mug or in a slow cooker. Several interesting cupcake recipes like key lime or chocolate hazelnut banana. Layer cakes and cake truffles (chocolate chip passion fruit is one example) are included. The get fancy layer cake section includes cakes with 6-7 different separate recipes.
Recipes include both weights and measures and are written clearly (and even more clear if you read the equipment and pantry sections). However, the layer cake and cake truffle recipes are difficult to follow. Their are foundation recipes like birthday sheet cake and then they are combined in different ways to make different cakes. But in order to follow the cake recipe, you will have recipes on many different pages. So, printing out copies of the different recipes required (between 4-5 recipes for regular layer, 6-7 for fancy) will be helpful. One example includes vanilla cake, lemon juice, pickled strawberry jam, milk crumbs,
lemon cheesecake, liquid cheesecake, pickled strawberry frosting. There are many color pictures but not for all recipes.
If you want really elaborate and unique cakes this may be the cookbook for you
So what makes a cake flavor forward? Well, slices of lemon in the lemon cake, fresh cherry purée in a cherry cake, potato chips and pretzels in the compost cake, and flavors you may never have imagined like cherry cola, mint julep, or banana green curry pound cake. The layer cakes follow a formula of cake, cake soak, frosting or filling, texture and frosting topped by another layer. These are not quick, easy or let’s just bake a cake recipes.
There is also a section on warm cakes including those cooked in a mug or in a slow cooker. Several interesting cupcake recipes like key lime or chocolate hazelnut banana. Layer cakes and cake truffles (chocolate chip passion fruit is one example) are included. The get fancy layer cake section includes cakes with 6-7 different separate recipes.
Recipes include both weights and measures and are written clearly (and even more clear if you read the equipment and pantry sections). However, the layer cake and cake truffle recipes are difficult to follow. Their are foundation recipes like birthday sheet cake and then they are combined in different ways to make different cakes. But in order to follow the cake recipe, you will have recipes on many different pages. So, printing out copies of the different recipes required (between 4-5 recipes for regular layer, 6-7 for fancy) will be helpful. One example includes vanilla cake, lemon juice, pickled strawberry jam, milk crumbs,
lemon cheesecake, liquid cheesecake, pickled strawberry frosting. There are many color pictures but not for all recipes.
If you want really elaborate and unique cakes this may be the cookbook for you
November 29, 2018
If you enjoy making really good cakes and being very creative in the process, go get this book. Right. Now. In her first book, Tosi has amazing cakes, but they are pretty complicated and require a lot of time. With this book, however, she spans the cake world from mug cakes up loaf cakes to sheet cakes. There are a few repeat recipes from Momofuku Milk Bar, but not enough to not get this book. Your friends and family will love you.
January 31, 2021
Labor intensive like you wouldn’t believe, with random ingredients (malt powder and malted milk powder anyone?)- but the recipe was so compelling. So I made the pretzel cake with Guinness soak, and chocolate ganache with honey frosting and malted milk crumbles. 4 components and using a hand mixer (the cake recipe in particular would have really benefited from a stand mixer). The cake was too salty (I think it was the particular kind of pretzels I used), the frosting too clumpy, the crumbles were too powdery, and I could have used more Guinness in the soak. But am I going to try again after tweaking the recipe? Hell yes! The combination of salty and sweet was so good that I still ate it even with all that went wrong with it. The cake was really tender and almost crumbly, and the chocolate ganache with Guinness in it my daughter loves (as do I).
March 4, 2023
Every time I make a cake from here I get rave reviews. Though it’s more the composition theory that does it. (I still use a box mix for the cake element.) It’s inspired me to both off road to create my own layered cakes and stick closely to her instructions for the elements I need because I know that crumb or frosting will be spot on. I love that Tosi gets nostalgia as an ingredient and tells you what works and what doesn’t. (Hate when recipes haven’t been thoroughly tested. Definitely not the case here.)
December 18, 2018
Beautiful and yummy-looking cakes. Not going to make of them but... very nice.
March 12, 2019
Another great book by Tosi. I really liked the corn and blueberry sheet cake. Other recipes from previous books are improved or made easier.
January 25, 2020
Cakes are my weak point when it comes to baking and I feel like I got some good tips. I'm also very excited to make an Arnold Palmer cake.
June 12, 2021
I want cake now 🤤
January 5, 2019
This will be the year of cake, and I couldn't be more excited. I've already tried two of the three mug cakes and couldn't be happier with them.
June 23, 2019
there are full page photos of pans n crockpots n mixers n tosi but not every cake i hate that
i've actually only made parts of recipes n the banana green curry cake (not as intense as i was expecting loved the black pepper butter please remember if measuring by volume n using mortons cut the salt in half tosi uses diamond crystal which isn't as salty she mentions this in the beginning of the book but not the recipe itself n it makes a huge difference from delicious to inedible n try to keep this in mind with other recipes even if the author doesn't specify most chefs seem to prefer diamond crystal or artisan salts) but regardless of how "successful" the recipes are the book n the surprising flavor combinations n ideas within got me very excited to bake n experiment
i've actually only made parts of recipes n the banana green curry cake (not as intense as i was expecting loved the black pepper butter please remember if measuring by volume n using mortons cut the salt in half tosi uses diamond crystal which isn't as salty she mentions this in the beginning of the book but not the recipe itself n it makes a huge difference from delicious to inedible n try to keep this in mind with other recipes even if the author doesn't specify most chefs seem to prefer diamond crystal or artisan salts) but regardless of how "successful" the recipes are the book n the surprising flavor combinations n ideas within got me very excited to bake n experiment
March 24, 2019
This is a beautiful book but I don’t have confidence in the actual recipes. I made the Corn and Blueberry Sheet Cake and found myself with a cake batter coated oven. I followed the recipe and even ordered new baking sheets to make sure I was using the correct size. To make the corn powder for this recipe it will run about $12 if you order the freeze dried corn from Amazon. The book is fun to look at but save your time and money and don’t make this recipe. Baker beware!
February 22, 2019
I enjoy Christina Tosi’s amicable and easy style of writing. However, I find her recipes less accessible. If you want to recreate Milk Bar desserts, she tells you how. But if you’re looking for general tips and suggestions for getting your own creative juices flowing, I would recommend looking elsewhere.
November 29, 2023
Less than a week ago I was editing my Amazon wish list, as one often does in advance of the holidays (don't worry, I have a note on every book to please buy locally and not from Jeffy Warbucks) and remarked to my wife that I knew I wanted one of Tosi's cookbooks, but I wasn't sure this was the one. After all, I said, thinking only of large-format layer cakes, when would I ever realistically make one of her cakes? I didn't even like cake enough to go to the effort for my own 40th birthday earlier this month, I sure wasn't going to do it for anyone else.
Two days later I received a package from my favorite aunt, a belated gift for the aforementioned birthday, containing 3 cookbooks off my list, this among them. Chuckling to myself, I cracked it right away-- and found myself eating my words almost immediately. How could I have forgotten pound cake, bundt cakes, angel food cake, and above all, Tosi's ability to put a wild spin on even something as homely as a microwave cake-in-a-mug?
Sure, there is a whole chapter devoted to recreating Milk Bar's gorgeous layer cakes. But most of the recipe components appear elsewhere in the book, so if I ever find myself craving (just as an example) a pretzel cake, a popcorn cake, or a birthday funfetti cake, the book offers two or three other formats I can manifest them in that won't leave me thinking nostalgically of the days when I worked in an actual office and could pawn my leftover baked goods on my unsuspecting coworkers. (My wife, it should be noted, does not share my sweet tooth, much to my chagrin.)
In other words, even if you think you're not a big fan of cake, you should still give this book a once-over. Tosi is no less than a genius of sweets and baking, and her techniques and flavor combos mix gourmet taste and childlike delight in equal measure. For years now her corn cookies have been a go-to recipe of mine, often requested by friends and family when we gather, and I'm stoked to add a couple more of her creations to my playbook.
Two days later I received a package from my favorite aunt, a belated gift for the aforementioned birthday, containing 3 cookbooks off my list, this among them. Chuckling to myself, I cracked it right away-- and found myself eating my words almost immediately. How could I have forgotten pound cake, bundt cakes, angel food cake, and above all, Tosi's ability to put a wild spin on even something as homely as a microwave cake-in-a-mug?
Sure, there is a whole chapter devoted to recreating Milk Bar's gorgeous layer cakes. But most of the recipe components appear elsewhere in the book, so if I ever find myself craving (just as an example) a pretzel cake, a popcorn cake, or a birthday funfetti cake, the book offers two or three other formats I can manifest them in that won't leave me thinking nostalgically of the days when I worked in an actual office and could pawn my leftover baked goods on my unsuspecting coworkers. (My wife, it should be noted, does not share my sweet tooth, much to my chagrin.)
In other words, even if you think you're not a big fan of cake, you should still give this book a once-over. Tosi is no less than a genius of sweets and baking, and her techniques and flavor combos mix gourmet taste and childlike delight in equal measure. For years now her corn cookies have been a go-to recipe of mine, often requested by friends and family when we gather, and I'm stoked to add a couple more of her creations to my playbook.
October 28, 2020
I made the strawberry-lemon layer cake (I substituted huckleberries for strawberries) for my husband's birthday and it was by far the best cake I've ever had in my life. I didn't even know that cake could get this good. Seven other people at the party share this opinion. It was beautiful.
This wasn't a small undertaking. I re-read the recipes several times. I had to order a cake ring, quarter sheet pans, a special kind of pectin, and look in several stores for nonfat milk powder. I had to make 6 separate recipes over several days, some of which were complicated (making the sponge too a lot more attention and time than I thought it would), and figure out which had to be made on the day of assembly. I had to have it assembled and in the freezer at least 12 hours before the party started. Was all of that worth it? Absolutely! Was gaining weight in the process worth it? Yes! I want to make the Key Lime cake next.
Some tips: My cake was too defrosted and it fell apart as I was cutting it. She recommends taking it out of the freezer 3 hours before cutting it. I put in the fridge about 7 hours before and put it room temperature about 3 hours before and that was too defrosted. I also didn't do the warm wet knife for every cut that she recommends.
Don't go overboard with tasting individual cake elements while assembling, or you will get a sugar headache. What surprised me was how the whole cake was so much more than the sum of it's delicious individual parts.
I substituted the Citrus Crumbs for the Milk Crumbs because they had more flavor and I think that was a great decision.
This wasn't a small undertaking. I re-read the recipes several times. I had to order a cake ring, quarter sheet pans, a special kind of pectin, and look in several stores for nonfat milk powder. I had to make 6 separate recipes over several days, some of which were complicated (making the sponge too a lot more attention and time than I thought it would), and figure out which had to be made on the day of assembly. I had to have it assembled and in the freezer at least 12 hours before the party started. Was all of that worth it? Absolutely! Was gaining weight in the process worth it? Yes! I want to make the Key Lime cake next.
Some tips: My cake was too defrosted and it fell apart as I was cutting it. She recommends taking it out of the freezer 3 hours before cutting it. I put in the fridge about 7 hours before and put it room temperature about 3 hours before and that was too defrosted. I also didn't do the warm wet knife for every cut that she recommends.
Don't go overboard with tasting individual cake elements while assembling, or you will get a sugar headache. What surprised me was how the whole cake was so much more than the sum of it's delicious individual parts.
I substituted the Citrus Crumbs for the Milk Crumbs because they had more flavor and I think that was a great decision.
January 3, 2019
I was super excited for this book... I have the first momofuku cookbook and it was nothing less than revelatory. I am a hardcore Tosi acolyte. If we talk long enough to say hello to one another, odds are very good you will hear something about my most recent Tosi-inspired baking success (or failure).
But this cookbook kind of let me down. Its beautiful for sure, and I'm certain that the fabulous photos have helped me understand more about some of the textures called for in certain recipes (cake truffles especially). The recipes themselves, however... well, i haven't tried them all but the one I did try -- a crock pot creamsicle cake -- turned out burned on the bottom, wet in the middle, too sweet and utterly inedible. I was shocked.
If you are looking for your first Tosi adventure cookbook, go buy the momofuku milk bar book. Its better. If youre looking to complete your set, then obviously you need this and I understand. I'm hoping the next recipe I try will be better. I guess we'll see.
But this cookbook kind of let me down. Its beautiful for sure, and I'm certain that the fabulous photos have helped me understand more about some of the textures called for in certain recipes (cake truffles especially). The recipes themselves, however... well, i haven't tried them all but the one I did try -- a crock pot creamsicle cake -- turned out burned on the bottom, wet in the middle, too sweet and utterly inedible. I was shocked.
If you are looking for your first Tosi adventure cookbook, go buy the momofuku milk bar book. Its better. If youre looking to complete your set, then obviously you need this and I understand. I'm hoping the next recipe I try will be better. I guess we'll see.
June 19, 2019
For me, it was a bit of a comical comparison to be baking from this book and Odette William's Simple Cake simultaneously. They're the same subject, yet couldn't be on more opposite sides of the spectrum. Aside from the "Hot Cakes" (i.e., cakes made in crock-pots and microwaved in mugs) Tosi's recipes are quite labor intensive ordeals: baking or whipping up four separate recipes (cake, crumb, soak, frosting) to then combine or layer them into a finished tiered masterpiece. No pressure popping it out of the pan to platter when you've invested HOURS on it, right? Haha!
The flavor of the recipes is often intense, like think Pop Rocks intense, nothing subtle here. The Arnold Palmer sheet cake and the Strawberry-Lemon Cake Truffles had people puckering. But I love the cake truffles and the uniqueness of each finished product, definitely not anything you could stroll in and buy in your typical bakery, so it's perfect for marking special occasions and impressing friends and family members with occasionally.
The flavor of the recipes is often intense, like think Pop Rocks intense, nothing subtle here. The Arnold Palmer sheet cake and the Strawberry-Lemon Cake Truffles had people puckering. But I love the cake truffles and the uniqueness of each finished product, definitely not anything you could stroll in and buy in your typical bakery, so it's perfect for marking special occasions and impressing friends and family members with occasionally.
December 8, 2018
I'm not a baker..................... But I liked the new and refreshing recipes that this book offered. Besides suggestions on ingredients for the baker's kitchen, the best tools and equipment were also listed and described. I will occasionaly perpare a bundt and I liked her suggestions. My favorite were the recipes for molten cakes prepared in minutes in an 11oz. cup. Great for a household of only two people. Liked looking at the recently popular naked cakes with many layers of goodness. She also developed cake balls from leftover cakes and batter. Just a yummy little pop of goodness and sweetness. Though i was not familiar with this chef, I believe she is quite popular on the celebrity circuit and with her shops in New York. Highly recommend!
December 4, 2018
All bakers should take a gander at this one. So fun to read, so interesting in terms of flavor matching and the science of cooking and the fun, insouciant tone of the author. I am going to have to make a pilgrimage to Momofuku Milk Bar when I am in NYC again. Some day I will make some of these amazing cakes and reach the pinnacle of cakedom. This would be a great gift for the baker in your life. That may be yourself, that may be me. I can assure you he/she will love it.
August 31, 2022
This book really is all about cakes....how to measure, how to beat the cake batter, what flour or cake mixes to use, what pans you use, oven temps. etc. Then there are many, many recipes that sound delicious. Actually I am not a real cake fan, I just like my lemon and chocolate, but I like to read cook books. This is one you will probably really like. The problem is, I don't make cake often, so online recipes are better for me.
January 9, 2019
Interesting cake theories and intriguing recipes. I made a monstrous chocolate birthday cake based on this book and learned several techniques that will definitely up my cake game. Maybe about a third of the book is practical for the home baker who does not have unlimited time and energy, but all of it is a fun read. Recommended.
January 12, 2019
I LOVE Christina Tosi's baking style. She's creative and ingenious but totally relatable and inspirational. I read and baked my way through her Momofuku Milk Bar cookbook and was exited to try this book out. It hasn't disappointed. The recipes take time but they are all worth it. Christina gives you the skills you need to create your own combinations.
April 20, 2019
Unlike the author I've always liked cake, actually better than icing. I also really like pumpkin pie which the author also doesn't like. To me layering cake, soak, frosting, crumbs, filling, cake, soak, frosting, crumbs, filling, cake, frosting, decor would hide the thing I really like- the cake! The only recipe I might try is the chocolate microwave mug cake
June 19, 2019
I love everything Milk Bar in Manhattan makes, and now I CAN MAKE IT MYSELF! Rather dangerous. Christina Tosi breaks is down for you, and even presents her signature "sprinkles birthday cake" as an easy to make sheet cake. I will buy this book, and make cakes for birthdays with it for years to come.
July 3, 2020
Book has great pictures and lots of yummy looking cakes and desserts but I gave it a 3 star rating because it has ingredients I wouldn’t have around my house. Ingredients I would have go on the hunt for or hit up Amazon. For the specialty Baker or a seasoned baker it would be perfect but for a beginner not so much.
November 8, 2022
A lot of fun, but it's not for the faint of heart. Most cakes require 3-4 separate recipes, and some of the ingredients are a bit hard to find (or you can order them on Amazon). There are definitely simpler recipes too, though, and there are some unique recipes and flavor combinations, which elevates it beyond your average cake book.
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