What do you think?
Rate this book
More Than Cake: 100 Baking Recipes Built for Pleasure and Community
The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz * Named a Best New Cookbook of Spring 2023 by Food & Wine , Eater , and more
Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.
The recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.
And she’s a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable underbeat meringue; boil your plum stones to extract even more plum flavor; look for “first-press” yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds.
More Than Cake means baking to bring people together. It calls on you to prioritize pleasure. As the author writes, “Dessert is beyond simple calories and nutrition. . . . It spreads delight in a way that no other kind of dish can. This is something I think people really need—it’s not optional.” It’s a philosophy to live by.
Natasha Pickowicz is a creative force in the world of baking. Her pastries are uniquely delicious and surprising. She’s picked up three James Beard Award nominations for her time as a professional pastry chef. Her buzzy bake sales for Planned Parenthood and other nonprofits have raised hundreds of thousands of dollars. Now she shares her recipes and baking know-how in a debut cookbook brimming with the energy, passion, joy, knowledge, and spirit of generosity that define her work.
The recipes are fresh and uncomplicated, drawing on the author’s Chinese and Californian heritage. She pairs nectarine and miso in a tarte tatin and makes a layer cake with olive oil, mascarpone, and fennel. Black cardamom gets tucked into pecan sticky buns, and galettes go savory with kabocha squash. Brown butter is the secret to irresistible buckwheat chocolate chunk cookies.
And she’s a born teacher. Of course pastry requires a real focus on detail and technique, but the author is here at every step with invaluable underbeat meringue; boil your plum stones to extract even more plum flavor; look for “first-press” yuzu juice; for the flakiest pie dough, first freeze your butter, then use a grater to get perfect shreds.
More Than Cake means baking to bring people together. It calls on you to prioritize pleasure. As the author writes, “Dessert is beyond simple calories and nutrition. . . . It spreads delight in a way that no other kind of dish can. This is something I think people really need—it’s not optional.” It’s a philosophy to live by.
320 pages, Hardcover
Published April 11, 2023
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 34 reviews
June 28, 2023
Beautiful cookbook filled with a variety of recipes, primarily dessert, with a few breakfast and snacky options thrown in. Every recipe has a photo, which I always appreciate, and there are some really interesting flavor pairings here. It did feel a little inaccessible--definitely for an experienced and adventurous baker who doesn't mind splashing out on 4 different types of flour for a single bread recipe.
April 20, 2025
This book changed my baking forever. I have read it from cover to cover, including the stories, tips, and recipes. I don't think I've ever brought a cookbook to bed with me along with sticky notes and a pen to take notes. This was my husband's cookbook club pick and it's become my favorite cookbook of all time.
Natasha Pickowicz is not just a baker, she is an artist and storyteller. I have fallen in love with her perspective on how baking should be. For example...
Sugar is not a flavor. Desserts can be both sweet and savory. Baking should not be a task, but a process to enjoy - yes, it takes time, but savor it! Baked goods are meant to be shared with friends (and strangers, too). Cake doesn't have to be fussy. Mistakes can be saved; fix them or keep the crumbled version for other recipes. Every ingredient can be honored with care and intimacy; touch the eggs! Nature is a beautiful inspiration for decorating (excuse me while I start my edible flower garden).
We have not made a recipe we don't like yet. The instructions are detailed and beautifully written to make the process fun. For example, use your hands like salad tongs when tossing the salad scone dough until it feels like a wet wool sweater. I mean, come on, HOW FUN!! I felt like a kid making a mess while mixing those scones and loved it. And now I can't stop eating them.
With Natasha's warm encouragement and detailed instructions, the recipes are beginner friendly. However, I do not think the book is for a beginner baker unless they're willing to spend money to expand their pantry. We keep 6 kinds of flour, plus bran and other ingredients because we already bake a lot. We had a strong base, but still purchased some new ingredients. At a time when eggs are a luxury, we've seen the grocery bill increase. Still, I would recommend this book to everyone.
Start with the chocolate chip cookies, olive oil cake, sticky buns, and salad scones!
Natasha Pickowicz is not just a baker, she is an artist and storyteller. I have fallen in love with her perspective on how baking should be. For example...
Sugar is not a flavor. Desserts can be both sweet and savory. Baking should not be a task, but a process to enjoy - yes, it takes time, but savor it! Baked goods are meant to be shared with friends (and strangers, too). Cake doesn't have to be fussy. Mistakes can be saved; fix them or keep the crumbled version for other recipes. Every ingredient can be honored with care and intimacy; touch the eggs! Nature is a beautiful inspiration for decorating (excuse me while I start my edible flower garden).
We have not made a recipe we don't like yet. The instructions are detailed and beautifully written to make the process fun. For example, use your hands like salad tongs when tossing the salad scone dough until it feels like a wet wool sweater. I mean, come on, HOW FUN!! I felt like a kid making a mess while mixing those scones and loved it. And now I can't stop eating them.
With Natasha's warm encouragement and detailed instructions, the recipes are beginner friendly. However, I do not think the book is for a beginner baker unless they're willing to spend money to expand their pantry. We keep 6 kinds of flour, plus bran and other ingredients because we already bake a lot. We had a strong base, but still purchased some new ingredients. At a time when eggs are a luxury, we've seen the grocery bill increase. Still, I would recommend this book to everyone.
Start with the chocolate chip cookies, olive oil cake, sticky buns, and salad scones!
June 7, 2023
Natasha Pickowicz delivers a titan of a book showcasing how baking is much, much more than just cake. Her writing exudes her love of baking as well as her desire for us to be successful when making her creations.
The majority of recipes include color photos and delightful little drawings by her Mother are sprinkled throughout the book. There are also several useful pictorials for dishes requiring multiples steps. The chapter on Modern Layer Cakes was unusual in that it cleverly presented recipes as 4 individual components (cakes, fillings, soaks and frostings) so you can mix and match to create your own favorite layer cake combinations.
Recipes incorporate unexpected combinations of ingredients as with the Miso Soup Danish and Pecan and Black Cardamon Sticky Buns. While some concoctions may come across as fussy, the author's fastidious and exacting instructions make her recipes approachable for all bakers, regardless of level of baking experience.
The majority of recipes include color photos and delightful little drawings by her Mother are sprinkled throughout the book. There are also several useful pictorials for dishes requiring multiples steps. The chapter on Modern Layer Cakes was unusual in that it cleverly presented recipes as 4 individual components (cakes, fillings, soaks and frostings) so you can mix and match to create your own favorite layer cake combinations.
Recipes incorporate unexpected combinations of ingredients as with the Miso Soup Danish and Pecan and Black Cardamon Sticky Buns. While some concoctions may come across as fussy, the author's fastidious and exacting instructions make her recipes approachable for all bakers, regardless of level of baking experience.
May 11, 2023
very odd book
the recipe that fascinates me is passionfruit coconut and tequila layer cake, topped with rose petals (are there edible tulip and pansy petals?]
I think another liqueur would be much better than tequila
passion fruit and olive oil curd
and coconut streusel
with vanilla buttercream
seems quirky enough
it's an interesting book, but I just can't get too excited about it
the photos are unusual and odd, and dramatic though
if you're into that kind of thing
---
Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new
Liz Prueitt, Tartine Bakery
Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.
Dorie Greenspan, Baking with Dorie
---
Citrusy macaroons
unsweetened coconut flakes - egg white - coconut sugar
honey - white rice flour
grapefruit - sugar - citric acid
Nubby granola shortbread
granola - walnuts
white rice flour - unsalted butter
Fennel, chocolate, and hazelnut spears
eggs - unsalted butter - fennel seed
almond flour - hazelnuts - dark chocolate
Shoyu peanut cookies
unsalted butter - eggs - flour
rye flour - roasted unsalted peanuts - unsalted peanuts
grapeseed oil - honey - shoyu
Shoyu peanut butter
unsalted peanuts - grapeseed oil
honey - shoyu
Brown butter, buckwheat, and chocolate chunk cookies
unsalted butter - flour - buckwheat flour
eggs - dark chocolate
Pine nut sablés with Taleggio
unsalted butter - egg yolks - flour
buckwheat flour - pine nuts - Taleggio cheese
Coffee-hazelnut Linzers
unsalted butter - egg yolk - hazelnuts
flour - ground coffee
kumquats - sugar
Kumquat preserves [oh boy]
kumquats - sugar
Black sesame fortune cookies
unsalted butter - egg white
black sesame paste - black sesame seeds
Sour glaze maple gingerbread
coconut oil - coconut sugar - maple syrup
eggs - flour - whole wheat pastry flour
ginger - cinnamon - nutmeg
dried fruit - icing sugar
fruit vinegar - balsamic vinegar
Vinegar icing
icing sugar - fruit vinegar - balsamic vinegar
Passion fruit jellies
passion fruit - agar-agar powder
unsweetened passion fruit juice
Caramelized white chocolate and coconut truffles
white chocolate - heavy cream
unsweetened coconut flakes - minor cupboard ingredients
Malted cocoa fudge
unsalted butter - Dutch cocoa - malted milk powder
eggs - egg yolks - sugar
butter cookies - dark chocolate - snow sugar
Golden sesame candy
sugar - honey - roasted unsalted peanuts
sesame seeds - turmeric
Pizza crackers
flour - rye flour - tomato powder
dried oregano - dried red pepper flakes - eggs
Flaky poppy seed crackers with whipped feta
feta - ricotta - honey
egg white - poppy seeds
flour - unsalted butter
Cheddar oatcakes [bleh]
old-fashioned rolled oats - sharp cheddar
flour - unsalted butter - yogurt
Fennel seed squiggles
turbinado sugar - fennel seed - egg white
flour - unsalted butter - vinegar
Carrot and coconut cake
eggs - flour - whole wheat flour - pineapple
carrots - unsweetened coconut flakes
grapeseed oil - snow sugar
Cocoa and chicory sheet cake
roasted chicory root - eggs - flour
cocoa powder - buttermilk - grapeseed oil
cacao nibs - glucose
Cocoa gloss
roasted chicory root - cocoa powder - glucose
Dappled date cake
white sesame seeds - black sesame seeds
coconut sugar - dates - eggs
unsweetened coconut milk - coconut oil - cornmeal
Crunchy almond cake
unsalted butter - eggs - almond extract
blanched almond flour - heavy cream
sliced almonds - egg white
Easy marzipan
blanched almond flour - egg white - almond extract
Toffee almond topping
heavy cream - sliced almonds - minor cupboard ingredients
Jammy coffee cake
raspberries - unsalted butter - eggs
sour cream - spelt flour - cinnamon
cocoa powder - rolled oats - flour
Sweet-and-salty oat crumbs [oh boy]
rolled oats - minor cupboard ingredients
Olive oil cake with crispy capers
oranges - eggs - sugar
flour - olive oil - almond extract
capers - grapeseed oil - Marsala wine
Passion fruit roll-up cake
unsweetened coconut milk - eggs - flour
grapeseed oil - heavy cream - mascarpone
passion fruit - silver gelatin leaves
sugar - egg yolks - extra-virgin olive oil
Sticky fig cake
dried figs - vin santo - eggs
almond flour - tapioca starch - whole wheat flour
heavy cream - unsalted butter
Vin santo toffee sauce
heavy cream - vin santo - minor cupboard ingredients
Toasted vanilla bean pound cake
turbinado sugar - vanilla beans - sugar
flour - corn flour - unsalted butter
eggs - buttermilk - salted cultured butter
Vanilla sponge cake
eggs - vanilla extract - minor cupboard ingredients
Whole wheat and almond chiffon cake [whole wheat blah]
eggs - almond butter - sugar
any neutral oil - almond extract - whole wheat pastry flour
Black sesame chiffon cake
eggs - sugar - any neutral oil
black sesame paste - flour
Hazelnut dacquoise
almond flour - blanched hazelnuts
icing sugar - egg white
Olive oil cake
buttermilk - sugar - eggs
olive oil - flour
Tequila and coconut soak
unsweetened coconut milk - tequila
Prosecco and strawberry soak
strawberries - sparkling wine
Maple and vanilla milk soak
maple syrup - milk - vanilla beans
Mascarpone mousse
egg yolk - mascarpone cheese - heavy cream
Cream cheese mousse
egg yolk - heavy cream - cream cheese
Green tea diplomat cream
silver gelatin leaves - milk
green tea leaves - eggs - heavy cream
Toasted honey and chocolate ganache
silver gelatin leaves - honey
heavy cream - dark chocolate
Yuzu and olive oil curd
silver gelatin leaves - yuzu juice
sugar - eggs
egg yolks - extra-virgin olive oil
Passion fruit and olive oil curd
silver gelatin leaves - sugar
eggs - egg yolks
extra-virgin olive oil - passion fruit purée
Fennel and white balsamic jam
fennel bulbs - white balsamic vinegar - minor cupboard ingredients
Blueberry and sumac compote
blueberries - dried sumac - agar-agar powder
Pineapple and lime marmalade
pineapple - limes - sugar
Sweet and spicy hazelnuts
hazelnuts - ground chile - ground nori
Coconut streusel
white rice flour - coconut oil
Candied grapefruit peel
grapefruits - sugar - citric acid
Black sesame and cream cheese frosting
unsalted butter - cream cheese
icing sugar - black sesame paste
Vanilla bean Swiss buttercream
egg white - sugar
vanilla beans - unsalted butter
Silky pistachio buttercream
egg white - sugar - vanilla beans
unsalted butter - pistachio paste
Italian espresso buttercream
sugar - eggs - egg yolks
espresso - unsalted butter
Passion fruit, coconut, and tequila layer cake [the interesting one]
heavy cream - eggs - unsweetened coconut milk
tequila - passion fruit purée - silver gelatin leaves
sugar - egg white - vanilla bean
unsalted butter - white rice flour
coconut oil - flowers of your choice
Black sesame, cream cheese, and pineapple layer cake [just a few things]
eggs - any neutral oil - sugar
black sesame paste - flour - vanilla bean
maple syrup - milk - pineapple
lime - unsalted butter - cream cheese
icing sugar - heavy cream - flowers of your choice
Olive oil, mascarpone, and fennel layer cake [just a few things]
buttermilk - sugar - eggs
olive oil - flour - mascarpone
heavy cream - fennel - white balsamic vinegar
pistachio paste - egg white - sugar
vanilla beans - unsalted butter
mixed chicories - mixed lettuces - greens of your choice
Almond, green tea, and blueberry bombe [just a few things]
eggs - almond butter - sugar
any neutral oil - almond extract - whole wheat pastry flour
strawberries - sparkling wine - silver gelatin leaves
milk - green tea leaves - heavy cream
blueberries - dried sumac - agar-agar powder
egg white - sugar - vanilla beans
unsalted butter - edible flowers
Espresso, hazelnut, chocolate, and honey cake [just a few things]
almond flour - blanched hazelnuts - icing sugar
egg white - silver gelatin leaves - honey
heavy cream - dark chocolate - hazelnuts
ground chile - nori - sugar
eggs - espresso - unsalted butter
unsweetened cocoa powder
edible dried flowers - edible leaves
Pineapple tile galette [weird]
limes - pineapple - coconut oil
citric acid - egg white - shiso leaves
flour - unsalted butter
Shiso chips
citric acid - egg white - shiso leaves
Pâte brisée [fooled ya, it’s complicated]
flour - unsalted butter
Triple apple tart
flour - unsalted butter
Honeycrisp apples - egg white
apple cider vinegar - apples - honey
Apple butter
apples - honey
Checkered rhubarb tart
flour - unsalted butter
rhubarb - egg white - sugar
Sour cherry and sunflower seed tart
sour cherries - kirsch - unsalted butter
eggs - egg yolks - flour
sunflower seeds - almond extract
Sunflower seed frangipane
unsalted butter - eggs
sunflower seeds - almond extract
Nectarine and miso tarte Tatin
white miso paste - nectarines - egg white
flour - unsalted butter
vinegar - crème fraîche
Rough puff pastry
flour - unsalted butter - vinegar
Still life tart
unsalted butter - flour - vinegar
egg white - lemons
mixed fruit - fresh herbs
Sunchoke and apricot tart
apricot jam - egg white - eggs
egg yolks - flour - almond flour
sunchokes - vanilla beans
unsalted butter - milk
Almond tart dough
eggs - egg yolks
flour - almond flour
Sunchoke custard
sunchokes - vanilla bean
eggs - milk
Plum nests
egg white - almond extract - ricotta
mascarpone - plums - honey
stone fruit jam - fresh herbs - olive oil
Herb oil [oh boy]
fresh herbs - olive oil
Half-moon pie
flour - unsalted butter - broccoli
eggs - Calabrian chiles in oil
roasted red peppers
ham - Fontina cheese
Miso soup Danish
scallions - dried seaweed - bitter greens
carrots - white miso paste - extra-firm tofu
flour - unsalted butter
nori - egg white
Kabocha galette
leeks - rice vinegar - flour
unsalted butter - kabocha squash
egg white - hulled pumpkin seeds
flaky sea salt - roasted barley tea
honey - coconut aminos - fish sauce
Barley tea lacquer [uh oh]
roasted barley tea - honey
coconut aminos
fish sauce - rice vinegar
Mushroom, cheddar, and apple tart
mixed mushrooms - shallots - apple cider vinegar
unsalted butter - mixed seeds
flour - rye flour - egg yolks
heavy cream - cheddar
eggs - apples
Seeded rye dough
mixed seeds - flour - rye flour
Cheddar cream
egg yolks - heavy cream - cheddar
Apricot and olive focaccia [definately weird]
yeast - whole wheat flour
honey - flour - verjus
dried apricots - oil-cured black olives
Verjus-soaked apricots and olives
verjus - dried apricots - oil-cured black olives
Lemony squash pizzettes
yeast - flour - summer squash - lemons
hazelnuts - shiso leaves - honey
Bathed pie [blech]
bread flour - tomatoes - waxy potatoes
kale - oil-cured black olives
hard cheese - eggs
garlic - oil-packed anchovies
Panna cotta with grated melon
silver gelatin leaves - vanilla bean
heavy cream - honeydew melons
fruity vinegar - mixed fresh herbs
Caramel chocolate chip bombe
heavy cream - cream cheese
egg yolk - rum - cocoa powder
honey - dark chocolate chips - coconut oil
Caramel chocolate chip ice cream cake
heavy cream - cream cheese
egg yolk - rum - cocoa powder
honey - dark chocolate chips
coconut oil - sponge cake
Salted caramel sauce
honey - heavy cream - kosher salt
Cheesecake and plum syrup
cream cheese - sour cream
eggs - almond extract
balsamic vinegar - plums - sugar
Star anise and vanilla bean crème brûlée
star anise - heavy cream
egg yolks - turbinado sugar
citric acid - vanilla beans
Rose water and mezcal flan [oh wait i wanted to bake some medical flan]
glucose - egg yolks - eggs
rose water - oranges
mezcal - milk
sugar - vanilla beans
Condensed milk
milk - sugar - vanilla beans
Chamomile puff crown
rye flour - eggs - milk
chamomile flowers - heavy cream
green food coloring
unsalted butter - flour
Chamomile cream
chamomile flowers - eggs
heavy cream - milk
Vanilla craquelin
vanilla extract - green food coloring - minor cupboard ingredients
Chocolate and Earl Grey mousse
heavy cream - Earl Grey tea bags
dark chocolate - eggs - egg yolks
Cointreau - candied cherries
unsweetened cocoa powder - light corn syrup
Chocolate and Earl Grey ganache
heavy cream - light corn syrup
dark chocolate - Earl Grey tea bags
Feuilletine
egg white - minor cupboard ingredients
Adzuki bean and brown butter pie [double yuk]
flour - unsalted butter - eggs
canned sweet adzuki bean paste
Chinese five-spice powder - heavy cream
maple syrup - tapioca starch - whiskey
milk - sugar - vanilla beans
Twisty fruit and nut buns
dried currants - walnuts - fortified wine
cinnamon - nutmeg
orange marmalade - eggs - yeast
honey - flour - unsalted butter
No-knead honey brioche
yeast - honey - eggs - flour
Pecan and black cardamom sticky buns
unsalted butter - ground pecans
ground black cardamom - cinnamon
yeast - honey - eggs
flour - egg white - heavy cream
Salty bun goo [no need to think of a good name, yeah that fits]
heavy cream - honey - kosher salt
Tutti-frutti tart
yeast - honey - eggs
flour - hibiscus tea - rum
tropical fruits - lemons - egg yolks
sparkling wine - heavy cream - unsalted butter
Leafy dinner rolls
honey - yeast - coconut milk
eggs - flour - unsalted butter
fig leaves - egg white
Buttered cucumber sliders [yuk]
yeast - eggs - flour
matcha powder - mini cucumbers
flowering chives - sorrel - unsalted butter
Sorrel butter
sorrel - unsalted butter
Date-swirl brown brioche [complex]
flat beer - yeast - honey
eggs - plain white bread flour - bran
whole wheat flour - cocoa powder
caraway seeds - fennel seed
instant coffee - unsalted butter
dark chocolate
pitted dates - dark rye flour
Sticky date and chocolate paste
dark chocolate - pitted dates
unsalted butter - cocoa powder
Spiced rutabaga loaf
rutabagas - eggs - grapeseed oil
flour - whole wheat flour
cinnamon - nutmeg - pecans
unsweetened coconut flakes - turbinado sugar
Millet, parsnip, and chocolate chunk muffins [triple yuk]
millet - parsnips - unsalted butter
honey - eggs - applesauce
buttermilk - plain yogurt - flour
whole wheat flour - oat bran
ginger - dark chocolate
Terazzo bread [needs more sawdust]
rolled oats - millet - hazelnuts
sunflower seeds - sliced almonds
pumpkin seeds - flaxseeds
psyllium seed husks - chia seeds
maple syrup - watermelon rind
white vinegar - sugar
Candied watermelon rind
watermelon rind - white vinegar - sugar
Corn husk muffins [needs more coconut]
coconut milk - corn flour
coconut oil - coconut sugar
unsweetened coconut yogurt
eggs - unshucked corn
Coco-corn crumble
corn flour - coconut sugar - coconut oil
Peach cocktail skillet
peaches - peach leaves
sugar - lemons - honey
grapeseed oil - buttermilk
yogurt - graham flour
cinnamon - lemon verbena
Honey graham crisp
honey - graham flour
cinnamon - minor cupboard ingredients
Big green salad scones [Bizzaro-World]
lacinato kale - zucchini
blueberries - green olives
parsley - feta - flour
whole wheat pastry flour
unsalted butter - buttermilk
Scallion pancake biscuits
unsalted butter - toasted sesame oil
scallions - flour
yeast - buttermilk
Sweet onion and sesame gougères
rice flour - yellow onions -
sesame seeds - toasted sesame oil
unsalted butter - flour
eggs - melting cheese
Mocha latte puffs
maple sugar - buckwheat flour
eggs - heavy cream
mascarpone - instant coffee
unsweetened cocoa powder - cinnamon
ground espresso coffee
unsalted butter - flour
maple syrup - rum - pecans
Mocha craquelin
unsweetened cocoa powder - cinnamon
ground espresso coffee - minor cupboard ingredients
Maple pecans
maple sugar - maple syrup
rum - pecans
the recipe that fascinates me is passionfruit coconut and tequila layer cake, topped with rose petals (are there edible tulip and pansy petals?]
I think another liqueur would be much better than tequila
passion fruit and olive oil curd
and coconut streusel
with vanilla buttercream
seems quirky enough
it's an interesting book, but I just can't get too excited about it
the photos are unusual and odd, and dramatic though
if you're into that kind of thing
---
Natasha’s dedication to bringing people together through food to benefit community is widely known and admired, and this book showcases her love for the art and craft of simple, beautiful pastry, with a particular talent for combining the traditional with surprise elements to create something wholly new
Liz Prueitt, Tartine Bakery
Think of More Than Cake as your guide to capturing the happiness of baking, the pleasure of making something fabulously delicious with your hands and your heart, and the satisfaction of sharing what you’ve made with others.
Dorie Greenspan, Baking with Dorie
---
Citrusy macaroons
unsweetened coconut flakes - egg white - coconut sugar
honey - white rice flour
grapefruit - sugar - citric acid
Nubby granola shortbread
granola - walnuts
white rice flour - unsalted butter
Fennel, chocolate, and hazelnut spears
eggs - unsalted butter - fennel seed
almond flour - hazelnuts - dark chocolate
Shoyu peanut cookies
unsalted butter - eggs - flour
rye flour - roasted unsalted peanuts - unsalted peanuts
grapeseed oil - honey - shoyu
Shoyu peanut butter
unsalted peanuts - grapeseed oil
honey - shoyu
Brown butter, buckwheat, and chocolate chunk cookies
unsalted butter - flour - buckwheat flour
eggs - dark chocolate
Pine nut sablés with Taleggio
unsalted butter - egg yolks - flour
buckwheat flour - pine nuts - Taleggio cheese
Coffee-hazelnut Linzers
unsalted butter - egg yolk - hazelnuts
flour - ground coffee
kumquats - sugar
Kumquat preserves [oh boy]
kumquats - sugar
Black sesame fortune cookies
unsalted butter - egg white
black sesame paste - black sesame seeds
Sour glaze maple gingerbread
coconut oil - coconut sugar - maple syrup
eggs - flour - whole wheat pastry flour
ginger - cinnamon - nutmeg
dried fruit - icing sugar
fruit vinegar - balsamic vinegar
Vinegar icing
icing sugar - fruit vinegar - balsamic vinegar
Passion fruit jellies
passion fruit - agar-agar powder
unsweetened passion fruit juice
Caramelized white chocolate and coconut truffles
white chocolate - heavy cream
unsweetened coconut flakes - minor cupboard ingredients
Malted cocoa fudge
unsalted butter - Dutch cocoa - malted milk powder
eggs - egg yolks - sugar
butter cookies - dark chocolate - snow sugar
Golden sesame candy
sugar - honey - roasted unsalted peanuts
sesame seeds - turmeric
Pizza crackers
flour - rye flour - tomato powder
dried oregano - dried red pepper flakes - eggs
Flaky poppy seed crackers with whipped feta
feta - ricotta - honey
egg white - poppy seeds
flour - unsalted butter
Cheddar oatcakes [bleh]
old-fashioned rolled oats - sharp cheddar
flour - unsalted butter - yogurt
Fennel seed squiggles
turbinado sugar - fennel seed - egg white
flour - unsalted butter - vinegar
Carrot and coconut cake
eggs - flour - whole wheat flour - pineapple
carrots - unsweetened coconut flakes
grapeseed oil - snow sugar
Cocoa and chicory sheet cake
roasted chicory root - eggs - flour
cocoa powder - buttermilk - grapeseed oil
cacao nibs - glucose
Cocoa gloss
roasted chicory root - cocoa powder - glucose
Dappled date cake
white sesame seeds - black sesame seeds
coconut sugar - dates - eggs
unsweetened coconut milk - coconut oil - cornmeal
Crunchy almond cake
unsalted butter - eggs - almond extract
blanched almond flour - heavy cream
sliced almonds - egg white
Easy marzipan
blanched almond flour - egg white - almond extract
Toffee almond topping
heavy cream - sliced almonds - minor cupboard ingredients
Jammy coffee cake
raspberries - unsalted butter - eggs
sour cream - spelt flour - cinnamon
cocoa powder - rolled oats - flour
Sweet-and-salty oat crumbs [oh boy]
rolled oats - minor cupboard ingredients
Olive oil cake with crispy capers
oranges - eggs - sugar
flour - olive oil - almond extract
capers - grapeseed oil - Marsala wine
Passion fruit roll-up cake
unsweetened coconut milk - eggs - flour
grapeseed oil - heavy cream - mascarpone
passion fruit - silver gelatin leaves
sugar - egg yolks - extra-virgin olive oil
Sticky fig cake
dried figs - vin santo - eggs
almond flour - tapioca starch - whole wheat flour
heavy cream - unsalted butter
Vin santo toffee sauce
heavy cream - vin santo - minor cupboard ingredients
Toasted vanilla bean pound cake
turbinado sugar - vanilla beans - sugar
flour - corn flour - unsalted butter
eggs - buttermilk - salted cultured butter
Vanilla sponge cake
eggs - vanilla extract - minor cupboard ingredients
Whole wheat and almond chiffon cake [whole wheat blah]
eggs - almond butter - sugar
any neutral oil - almond extract - whole wheat pastry flour
Black sesame chiffon cake
eggs - sugar - any neutral oil
black sesame paste - flour
Hazelnut dacquoise
almond flour - blanched hazelnuts
icing sugar - egg white
Olive oil cake
buttermilk - sugar - eggs
olive oil - flour
Tequila and coconut soak
unsweetened coconut milk - tequila
Prosecco and strawberry soak
strawberries - sparkling wine
Maple and vanilla milk soak
maple syrup - milk - vanilla beans
Mascarpone mousse
egg yolk - mascarpone cheese - heavy cream
Cream cheese mousse
egg yolk - heavy cream - cream cheese
Green tea diplomat cream
silver gelatin leaves - milk
green tea leaves - eggs - heavy cream
Toasted honey and chocolate ganache
silver gelatin leaves - honey
heavy cream - dark chocolate
Yuzu and olive oil curd
silver gelatin leaves - yuzu juice
sugar - eggs
egg yolks - extra-virgin olive oil
Passion fruit and olive oil curd
silver gelatin leaves - sugar
eggs - egg yolks
extra-virgin olive oil - passion fruit purée
Fennel and white balsamic jam
fennel bulbs - white balsamic vinegar - minor cupboard ingredients
Blueberry and sumac compote
blueberries - dried sumac - agar-agar powder
Pineapple and lime marmalade
pineapple - limes - sugar
Sweet and spicy hazelnuts
hazelnuts - ground chile - ground nori
Coconut streusel
white rice flour - coconut oil
Candied grapefruit peel
grapefruits - sugar - citric acid
Black sesame and cream cheese frosting
unsalted butter - cream cheese
icing sugar - black sesame paste
Vanilla bean Swiss buttercream
egg white - sugar
vanilla beans - unsalted butter
Silky pistachio buttercream
egg white - sugar - vanilla beans
unsalted butter - pistachio paste
Italian espresso buttercream
sugar - eggs - egg yolks
espresso - unsalted butter
Passion fruit, coconut, and tequila layer cake [the interesting one]
heavy cream - eggs - unsweetened coconut milk
tequila - passion fruit purée - silver gelatin leaves
sugar - egg white - vanilla bean
unsalted butter - white rice flour
coconut oil - flowers of your choice
Black sesame, cream cheese, and pineapple layer cake [just a few things]
eggs - any neutral oil - sugar
black sesame paste - flour - vanilla bean
maple syrup - milk - pineapple
lime - unsalted butter - cream cheese
icing sugar - heavy cream - flowers of your choice
Olive oil, mascarpone, and fennel layer cake [just a few things]
buttermilk - sugar - eggs
olive oil - flour - mascarpone
heavy cream - fennel - white balsamic vinegar
pistachio paste - egg white - sugar
vanilla beans - unsalted butter
mixed chicories - mixed lettuces - greens of your choice
Almond, green tea, and blueberry bombe [just a few things]
eggs - almond butter - sugar
any neutral oil - almond extract - whole wheat pastry flour
strawberries - sparkling wine - silver gelatin leaves
milk - green tea leaves - heavy cream
blueberries - dried sumac - agar-agar powder
egg white - sugar - vanilla beans
unsalted butter - edible flowers
Espresso, hazelnut, chocolate, and honey cake [just a few things]
almond flour - blanched hazelnuts - icing sugar
egg white - silver gelatin leaves - honey
heavy cream - dark chocolate - hazelnuts
ground chile - nori - sugar
eggs - espresso - unsalted butter
unsweetened cocoa powder
edible dried flowers - edible leaves
Pineapple tile galette [weird]
limes - pineapple - coconut oil
citric acid - egg white - shiso leaves
flour - unsalted butter
Shiso chips
citric acid - egg white - shiso leaves
Pâte brisée [fooled ya, it’s complicated]
flour - unsalted butter
Triple apple tart
flour - unsalted butter
Honeycrisp apples - egg white
apple cider vinegar - apples - honey
Apple butter
apples - honey
Checkered rhubarb tart
flour - unsalted butter
rhubarb - egg white - sugar
Sour cherry and sunflower seed tart
sour cherries - kirsch - unsalted butter
eggs - egg yolks - flour
sunflower seeds - almond extract
Sunflower seed frangipane
unsalted butter - eggs
sunflower seeds - almond extract
Nectarine and miso tarte Tatin
white miso paste - nectarines - egg white
flour - unsalted butter
vinegar - crème fraîche
Rough puff pastry
flour - unsalted butter - vinegar
Still life tart
unsalted butter - flour - vinegar
egg white - lemons
mixed fruit - fresh herbs
Sunchoke and apricot tart
apricot jam - egg white - eggs
egg yolks - flour - almond flour
sunchokes - vanilla beans
unsalted butter - milk
Almond tart dough
eggs - egg yolks
flour - almond flour
Sunchoke custard
sunchokes - vanilla bean
eggs - milk
Plum nests
egg white - almond extract - ricotta
mascarpone - plums - honey
stone fruit jam - fresh herbs - olive oil
Herb oil [oh boy]
fresh herbs - olive oil
Half-moon pie
flour - unsalted butter - broccoli
eggs - Calabrian chiles in oil
roasted red peppers
ham - Fontina cheese
Miso soup Danish
scallions - dried seaweed - bitter greens
carrots - white miso paste - extra-firm tofu
flour - unsalted butter
nori - egg white
Kabocha galette
leeks - rice vinegar - flour
unsalted butter - kabocha squash
egg white - hulled pumpkin seeds
flaky sea salt - roasted barley tea
honey - coconut aminos - fish sauce
Barley tea lacquer [uh oh]
roasted barley tea - honey
coconut aminos
fish sauce - rice vinegar
Mushroom, cheddar, and apple tart
mixed mushrooms - shallots - apple cider vinegar
unsalted butter - mixed seeds
flour - rye flour - egg yolks
heavy cream - cheddar
eggs - apples
Seeded rye dough
mixed seeds - flour - rye flour
Cheddar cream
egg yolks - heavy cream - cheddar
Apricot and olive focaccia [definately weird]
yeast - whole wheat flour
honey - flour - verjus
dried apricots - oil-cured black olives
Verjus-soaked apricots and olives
verjus - dried apricots - oil-cured black olives
Lemony squash pizzettes
yeast - flour - summer squash - lemons
hazelnuts - shiso leaves - honey
Bathed pie [blech]
bread flour - tomatoes - waxy potatoes
kale - oil-cured black olives
hard cheese - eggs
garlic - oil-packed anchovies
Panna cotta with grated melon
silver gelatin leaves - vanilla bean
heavy cream - honeydew melons
fruity vinegar - mixed fresh herbs
Caramel chocolate chip bombe
heavy cream - cream cheese
egg yolk - rum - cocoa powder
honey - dark chocolate chips - coconut oil
Caramel chocolate chip ice cream cake
heavy cream - cream cheese
egg yolk - rum - cocoa powder
honey - dark chocolate chips
coconut oil - sponge cake
Salted caramel sauce
honey - heavy cream - kosher salt
Cheesecake and plum syrup
cream cheese - sour cream
eggs - almond extract
balsamic vinegar - plums - sugar
Star anise and vanilla bean crème brûlée
star anise - heavy cream
egg yolks - turbinado sugar
citric acid - vanilla beans
Rose water and mezcal flan [oh wait i wanted to bake some medical flan]
glucose - egg yolks - eggs
rose water - oranges
mezcal - milk
sugar - vanilla beans
Condensed milk
milk - sugar - vanilla beans
Chamomile puff crown
rye flour - eggs - milk
chamomile flowers - heavy cream
green food coloring
unsalted butter - flour
Chamomile cream
chamomile flowers - eggs
heavy cream - milk
Vanilla craquelin
vanilla extract - green food coloring - minor cupboard ingredients
Chocolate and Earl Grey mousse
heavy cream - Earl Grey tea bags
dark chocolate - eggs - egg yolks
Cointreau - candied cherries
unsweetened cocoa powder - light corn syrup
Chocolate and Earl Grey ganache
heavy cream - light corn syrup
dark chocolate - Earl Grey tea bags
Feuilletine
egg white - minor cupboard ingredients
Adzuki bean and brown butter pie [double yuk]
flour - unsalted butter - eggs
canned sweet adzuki bean paste
Chinese five-spice powder - heavy cream
maple syrup - tapioca starch - whiskey
milk - sugar - vanilla beans
Twisty fruit and nut buns
dried currants - walnuts - fortified wine
cinnamon - nutmeg
orange marmalade - eggs - yeast
honey - flour - unsalted butter
No-knead honey brioche
yeast - honey - eggs - flour
Pecan and black cardamom sticky buns
unsalted butter - ground pecans
ground black cardamom - cinnamon
yeast - honey - eggs
flour - egg white - heavy cream
Salty bun goo [no need to think of a good name, yeah that fits]
heavy cream - honey - kosher salt
Tutti-frutti tart
yeast - honey - eggs
flour - hibiscus tea - rum
tropical fruits - lemons - egg yolks
sparkling wine - heavy cream - unsalted butter
Leafy dinner rolls
honey - yeast - coconut milk
eggs - flour - unsalted butter
fig leaves - egg white
Buttered cucumber sliders [yuk]
yeast - eggs - flour
matcha powder - mini cucumbers
flowering chives - sorrel - unsalted butter
Sorrel butter
sorrel - unsalted butter
Date-swirl brown brioche [complex]
flat beer - yeast - honey
eggs - plain white bread flour - bran
whole wheat flour - cocoa powder
caraway seeds - fennel seed
instant coffee - unsalted butter
dark chocolate
pitted dates - dark rye flour
Sticky date and chocolate paste
dark chocolate - pitted dates
unsalted butter - cocoa powder
Spiced rutabaga loaf
rutabagas - eggs - grapeseed oil
flour - whole wheat flour
cinnamon - nutmeg - pecans
unsweetened coconut flakes - turbinado sugar
Millet, parsnip, and chocolate chunk muffins [triple yuk]
millet - parsnips - unsalted butter
honey - eggs - applesauce
buttermilk - plain yogurt - flour
whole wheat flour - oat bran
ginger - dark chocolate
Terazzo bread [needs more sawdust]
rolled oats - millet - hazelnuts
sunflower seeds - sliced almonds
pumpkin seeds - flaxseeds
psyllium seed husks - chia seeds
maple syrup - watermelon rind
white vinegar - sugar
Candied watermelon rind
watermelon rind - white vinegar - sugar
Corn husk muffins [needs more coconut]
coconut milk - corn flour
coconut oil - coconut sugar
unsweetened coconut yogurt
eggs - unshucked corn
Coco-corn crumble
corn flour - coconut sugar - coconut oil
Peach cocktail skillet
peaches - peach leaves
sugar - lemons - honey
grapeseed oil - buttermilk
yogurt - graham flour
cinnamon - lemon verbena
Honey graham crisp
honey - graham flour
cinnamon - minor cupboard ingredients
Big green salad scones [Bizzaro-World]
lacinato kale - zucchini
blueberries - green olives
parsley - feta - flour
whole wheat pastry flour
unsalted butter - buttermilk
Scallion pancake biscuits
unsalted butter - toasted sesame oil
scallions - flour
yeast - buttermilk
Sweet onion and sesame gougères
rice flour - yellow onions -
sesame seeds - toasted sesame oil
unsalted butter - flour
eggs - melting cheese
Mocha latte puffs
maple sugar - buckwheat flour
eggs - heavy cream
mascarpone - instant coffee
unsweetened cocoa powder - cinnamon
ground espresso coffee
unsalted butter - flour
maple syrup - rum - pecans
Mocha craquelin
unsweetened cocoa powder - cinnamon
ground espresso coffee - minor cupboard ingredients
Maple pecans
maple sugar - maple syrup
rum - pecans
April 24, 2023
very excited about the author's ideas for layer cakes. heard her interview on She's My Cherry Bomb about her techniques and philosophy (I guess you'd call it) for making and assembling these and i can't wait to try. especially excited about the black sesame ideas as this is second to macha in my favorite pastry flavors of the moment.
May 22, 2023
I like the author’s philosophy and the pictures in this book are beautiful. For some, this book could be 5 stars but I rated it low because I didn’t think “oh, I want to make that”. Exotic tastes and ingredients. At least to me.
July 25, 2023
UPDATE (July 2023): I’ve made the cake again (still good) and I just pulled the candied grapefruit macaroons out of the oven. These look nothing like Pickowicz’s photos - I think my coconut sugar was brown/natural, and she must have used white - but they smell good and the nibble I had from an edge is excellent. I used her recipe for candied grapefruit peel as well, which worked as written. I think this recipe would also work if I replaced the grapefruit with chopped dried apricots.
———
I have made one of the cakes from this book and I have to applaud Pickowicz’s clear directions. The result was really delicious (olive oil layer cake, marscapone mousse) and I am a convert to her approach for building a layer cake. Just got the book out from the library again to try another recipe. Not too much work, looks impressive, and tastes great.
———
I have made one of the cakes from this book and I have to applaud Pickowicz’s clear directions. The result was really delicious (olive oil layer cake, marscapone mousse) and I am a convert to her approach for building a layer cake. Just got the book out from the library again to try another recipe. Not too much work, looks impressive, and tastes great.
July 27, 2025
The author has very good idea for recipes but seemingly little idea as to how to execute a bake. I’ve done several of these recipes myself and my cookbook club made more than 20 of the recipes and very few of them came out right without significant changes. I’ll keep the book and use the recipes as ideas but I’ll be changing quite a bit regarding method so things will turn out like they should.
October 3, 2024
The book is structured around the idea that baking is more than just creating desserts; it is about bringing people together and creating shared experiences. Pickowicz, a celebrated pastry chef with multiple James Beard Award nominations, draws from her Chinese and Californian heritage to craft unique recipes that surprise and delight. From a nectarine and miso tarte tatin to olive oil and mascarpone layer cakes, her approach to flavour combinations encourages adventurous bakers to step outside their comfort zones.
Each recipe in More Than Cake is designed to be accessible yet creative, appealing to both novice bakers and seasoned pastry chefs. Every recipe is accompanied by stunning photography, which not only showcases the finished products but also serves as inspiration for bakers looking to create visually appealing desserts.
Pickowicz's writing style is engaging and warm, reflecting her passion for baking. She shares helpful tips throughout the book, ensuring that readers feel supported as they attempt her recipes. The inclusion of illustrations by her mother adds a personal touch, making the cookbook feel like a family heirloom rather than just another collection of recipes.
At its core, More Than Cake emphasises the importance of pleasure in baking. Pickowicz writes, “Dessert is beyond simple calories and nutrition... It spreads delight in a way that no other kind of dish can.” This philosophy permeates the book, encouraging bakers to prioritise enjoyment over perfection. The recipes are crafted not just for individual satisfaction but also for sharing with loved ones, reinforcing the idea that food has the power to connect us.
More Than Cake by Natasha Pickowicz is an invitation to explore the joy of baking as a communal activity. With its innovative recipes, beautiful presentation, and heartfelt philosophy, this book is sure to inspire bakers of all levels. Whether you’re looking to impress at your next gathering or simply indulge in some personal baking therapy, More Than Cake offers a delightful array of options that celebrate the art and pleasure of dessert-making. Highly recommended for anyone who believes that baking is truly about more than just cake.
Each recipe in More Than Cake is designed to be accessible yet creative, appealing to both novice bakers and seasoned pastry chefs. Every recipe is accompanied by stunning photography, which not only showcases the finished products but also serves as inspiration for bakers looking to create visually appealing desserts.
Pickowicz's writing style is engaging and warm, reflecting her passion for baking. She shares helpful tips throughout the book, ensuring that readers feel supported as they attempt her recipes. The inclusion of illustrations by her mother adds a personal touch, making the cookbook feel like a family heirloom rather than just another collection of recipes.
At its core, More Than Cake emphasises the importance of pleasure in baking. Pickowicz writes, “Dessert is beyond simple calories and nutrition... It spreads delight in a way that no other kind of dish can.” This philosophy permeates the book, encouraging bakers to prioritise enjoyment over perfection. The recipes are crafted not just for individual satisfaction but also for sharing with loved ones, reinforcing the idea that food has the power to connect us.
More Than Cake by Natasha Pickowicz is an invitation to explore the joy of baking as a communal activity. With its innovative recipes, beautiful presentation, and heartfelt philosophy, this book is sure to inspire bakers of all levels. Whether you’re looking to impress at your next gathering or simply indulge in some personal baking therapy, More Than Cake offers a delightful array of options that celebrate the art and pleasure of dessert-making. Highly recommended for anyone who believes that baking is truly about more than just cake.
Want to Read
April 12, 2026As heard on The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters (847: Vitamina T with Jorge Gaviria and Will This Make You Happy with Tanya Bush)
https://pdrl.fm/77b781/pscrb.fm/rss/p...
This week, we talk about Mexican street food and the sometimes surprising foods that make us happy. Masienda founder, Jorge Gaviria, gives us a quick lesson on Vitamina T,aka those delicious masa-based Mexican street foods. Jorge is co-author, with Fermin Nunez, of Vitamina T, Your Daily Dose of Tacos, Tamales, Tortas and More Mexican Street Food Classics. He leaves us with a delicious recipe for a soon-to-be classic, Beet and Avocado Tostada. Then, pastry chef and writer Tanya Bush talks about her latest book, a memoir-cookbook documenting a year of experimental baking & living that ultimately led to delicious desserts like her Dark Chocolate and Toasted Coconut Birthday Cake. Tanya Bush is the author of Will This Make You Happy, Stories and Recipes from a Year of Baking.
Subscribe to @TheSplendidTable on YouTube for full podcast episodes and full-length video interviews!
Broadcast dates for this episode:
April 10, 2026 (originally aired)
Celebrate kitchen companionship with a gift to The Splendid Table today.
https://pdrl.fm/77b781/pscrb.fm/rss/p...
May 24, 2023
The title of the book comes from a teenager who learned from the author that "pastry is more than cake." I get why this resonated, and Pickowicz has done a lot more than cake (those bakesales! this cookbook!)
I was left a little underwhelmed with the first two thirds of the book- like there is some kind of sweet cookbook rubric that everyone has to meet- a coffee cake, a carrot cake, a brown butter cookie (check, check, check).
Then we got to the layer cakes, and the idea of a blueberry sumac filling in a cake? Holy COW. Yes. Sign me up.
I was left a little underwhelmed with the first two thirds of the book- like there is some kind of sweet cookbook rubric that everyone has to meet- a coffee cake, a carrot cake, a brown butter cookie (check, check, check).
Then we got to the layer cakes, and the idea of a blueberry sumac filling in a cake? Holy COW. Yes. Sign me up.
January 25, 2024
Natasha is a bad recipe writer, and the book is poorly edited. She doesn't have a clear understanding of her audience—over-explaining some beginner baking things and underexplaining more complicated tasks. When I polled 20 people who had baked things from this book, they all told me they had to seek outside help to achieve successful bakes. That said, I'm still obsessed with this book and trying to make her recipes "work," but it is with only a skeleton on her part. Luckily, we have the body of the internet to help us flesh it all out.
June 20, 2023
Gorgeous book with all the information you need to make some very elegant and delicious desserts. This author gives you great instructions, the usual deep dive into preferred ingredients, equipment, and favorite approaches and covers breakfast, savory, sweet, and snacks, as well as cakes and tarts. Very oriented to vegan, exotic and organic fare, this is a great read and well-considered recipes. Not my personal jam--but I did copy quite a few for later use.
Read
July 22, 2023I actually hate making cake, but I did make the buckwheat brown butter chocolate chunk cookies. The recipe was a little ridiculous (so many steps!), but I’m not really a baker, so what do I know? The cookies were very good and everyone I shared them with complimented them.
January 27, 2025
Wonderful cake and other book. Creative on many levels. Unique flavor combinations that work well with a wide palate of ingredients. Many types of baking products as well as experience in the kitchen. There’s a lot to like.
June 7, 2025
Beautiful book filled with amazing photos, recipes, stories and information about how to bake amazing cakes. I loved that she gave options for different flavour combinations to really help you customise the cake to your flavour palette. One of the best cake baking books I have in my collection.
Read
May 6, 2023Not to my taste, boojie (not in a good way), pretentious and not very realistic.
May 13, 2023
For the experienced or adventurous baker.
June 25, 2023
Some fascinating recipes. I haven’t tried any yet, but plan to.
August 5, 2023
Unique & Delightful.
August 13, 2023
I have been looking for different cake recipes for celebrations, and this book has 100 different cakes to try!
September 8, 2023
Interesting recipes but I probably won't make any
October 17, 2023
Beautiful book, but some of these recipes are too complicated for me. Yum yum yum.
Read
March 28, 2024MEH
July 3, 2024
these recipes are so good
Read
July 30, 2024Delightful, quirky, and full of heart. I LOVE that her mom did the beautiful illustrations (the drawings, not the photos, though those are also great)! I haven’t tried any of the recipes yet.
September 3, 2024
Interesting flavors.
November 20, 2024
Fancier than my normal repertoire, and while I won’t make the majority of the items, there are at least six things I am destined to try my baking hand at.
Read
July 21, 2025Wanna try so many of these
Displaying 1 - 30 of 34 reviews