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291 books
—
69 voters
Cakes Books
Showing 1-50 of 383
The Cake Bible (Hardcover)
by (shelved 15 times as cakes)
avg rating 4.23 — 11,793 ratings — published 1988
Rude Cakes (Hardcover)
by (shelved 6 times as cakes)
avg rating 3.67 — 1,832 ratings — published 2015
Rose's Heavenly Cakes (Hardcover)
by (shelved 6 times as cakes)
avg rating 4.28 — 3,577 ratings — published 2009
1,000 Ideas for Decorating Cupcakes, Cookies & Cakes (Paperback)
by (shelved 4 times as cakes)
avg rating 3.87 — 108 ratings — published 2010
I Will Chomp You! (Hardcover)
by (shelved 4 times as cakes)
avg rating 3.54 — 1,275 ratings — published 2015
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth (Hardcover)
by (shelved 4 times as cakes)
avg rating 4.21 — 1,786 ratings — published 2012
Wreck the Halls: Cake Wrecks Gets "Festive" (Hardcover)
by (shelved 4 times as cakes)
avg rating 3.87 — 922 ratings — published 2011
All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered (Hardcover)
by (shelved 4 times as cakes)
avg rating 4.23 — 1,076 ratings — published 2009
Cake Wrecks: When Professional Cakes Go Hilariously Wrong (Hardcover)
by (shelved 4 times as cakes)
avg rating 3.92 — 5,854 ratings — published 2009
Pie in the Sky (Unknown Binding)
by (shelved 3 times as cakes)
avg rating 4.23 — 2,629 ratings — published 2009
The Hummingbird Bakery: Life is Sweet - 100 original recipes for happy home baking (Kindle Edition)
by (shelved 3 times as cakes)
avg rating 4.16 — 87 ratings — published 2015
The Cake Mix Doctor (Paperback)
by (shelved 3 times as cakes)
avg rating 4.00 — 11,695 ratings — published 1999
Bunny Cakes (Max and Ruby)
by (shelved 3 times as cakes)
avg rating 4.05 — 2,262 ratings — published 1997
Hello, Cupcake (Paperback)
by (shelved 3 times as cakes)
avg rating 4.08 — 12,982 ratings — published 2008
Cakes to Dream On: A Master Class in Decorating (Hardcover)
by (shelved 3 times as cakes)
avg rating 4.14 — 111 ratings — published 2004
Saved by Cake (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.14 — 796 ratings — published 2012
Ready for Dessert: My Best Recipes (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.28 — 3,771 ratings — published 2010
All About Cake (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.25 — 699 ratings — published 2018
Cakes (River Cottage Handbook, #8)
by (shelved 2 times as cakes)
avg rating 4.33 — 119 ratings — published 2011
Fantastical Cakes: Incredible Creations for the Baker in Anyone (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.86 — 66 ratings — published
The Hummingbird Bakery Home Sweet Home: 100 New Recipes for Baking Brilliance (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.36 — 372 ratings — published 2013
Gorgeous Cakes (Paperback)
by (shelved 2 times as cakes)
avg rating 4.17 — 42 ratings — published 2005
Chocolate from the Cake Mix Doctor (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.18 — 833 ratings — published 2001
Amazing Cakes (Kindle Edition)
by (shelved 2 times as cakes)
avg rating 3.61 — 627 ratings — published 2011
A Piece of Cake (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.96 — 562 ratings — published 2014
Nordic Ware Hard Cover Bundt Cookbook with 150 Recipes (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.00 — 7 ratings — published 2003
The Cake Book (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.18 — 106 ratings — published 2006
United Cakes of America: Recipes Celebrating Every State (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.84 — 90 ratings — published 2010
The Hummingbird Bakery: Cake Days - Recipes to make every day special (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.38 — 783 ratings — published 2011
Momofuku Milk Bar: A Cookbook (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.16 — 4,737 ratings — published 2011
World Class Cakes: 250 Classic Recipes from Boston Cream Pie to Madeleines and Muffins (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.52 — 46 ratings — published 2013
Maida Heatter's Cakes (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.34 — 71 ratings — published 1997
Whopper Cake (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.96 — 580 ratings — published 2006
Who Made This Cake? (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.62 — 331 ratings — published 2007
Bake It Like You Mean It: Gorgeous Cakes from Inside Out (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.19 — 394 ratings — published 2013
Vintage Cakes: More Than 90 Heirloom Recipes for Tremendously Good Cakes (Paperback)
by (shelved 2 times as cakes)
avg rating 4.22 — 78 ratings — published 2012
Apple Cake: A Recipe for Love (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.79 — 296 ratings — published 2012
101 Things® to Do with Ramen Noodles (Unknown Binding)
by (shelved 2 times as cakes)
avg rating 3.70 — 396 ratings — published 2005
Wilton Wedding Cakes: A Romantic Portfolio
by (shelved 2 times as cakes)
avg rating 3.83 — 6 ratings — published 2002
Chocolate Cakes: 50 Great Cakes for Every Occasion (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.73 — 41 ratings — published 2010
Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.98 — 89 ratings — published 2005
The Contemporary Cake Decorating Bible: Over 150 techniques and 80 stunning projects (Paperback)
by (shelved 2 times as cakes)
avg rating 4.19 — 172 ratings — published 2011
Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last-Crumb Treats (Paperback)
by (shelved 2 times as cakes)
avg rating 3.83 — 78 ratings — published 2009
Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations (Paperback)
by (shelved 2 times as cakes)
avg rating 4.31 — 1,622 ratings — published 2007
The Hummingbird Bakery Cookbook (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.15 — 5,841 ratings — published 2009
Colette's Birthday Cakes (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.05 — 64 ratings — published 2000
Debbie Brown's Magical Cakes (Hardcover)
by (shelved 2 times as cakes)
avg rating 4.20 — 51 ratings — published 2003
Wilton Yearbook 2007 (Paperback)
by (shelved 2 times as cakes)
avg rating 4.32 — 25 ratings — published 2006
Colette's Cakes: The Art of Cake Decorating (Hardcover)
by (shelved 2 times as cakes)
avg rating 3.95 — 91 ratings — published 1991
The Chocolate Kiss (Amour et Chocolat, #2)
by (shelved 1 time as cakes)
avg rating 3.86 — 2,802 ratings — published 2012
“But most of all, where did this deeply complex sweetness come from?! It's far too nuanced to be solely brown sugar!"
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams! ”
― 食戟のソーマ 29 [Shokugeki no Souma 29]
"Oh, the answer to that is in the flavoring I used."
"Soy sauce?!"
"Oh my gosh, she added soy sauce to a dessert?!"
"I used it at the very end of the recipe.
To make the whipped-cream filling, I used heavy cream, vanilla extract, light brown sugar and a dash of soy sauce.
Once the cakes were baked, I spread the whipped cream on top, rolled them up and chilled them in the fridge for a few minutes.
All of that made the brown sugar in the cake both taste and look even cuter than it did before."
"Aah, I see. The concept is similar to that of salted caramels. Add salt to something sweet..
... and by comparison the sweetness will stand out on the tongue even more strongly.
She's created a new and unique dessert topping- Soy Sauce Whipped Cream!"
"Soy sauce whipped cream, eh? I see! So that's how it works!"
Since it isn't as refined as white sugar, brown sugar retains trace amounts of minerals, like iron and sodium.
The unique layered flavor these minerals give to it matches beautifully with the salty body of soy sauce!
"Without brown sugar as the main component, this exquisite deliciousness would not be possible!"
"It tastes even yummier if you try some of the various fruits in between each bite of cake.
The candy sculptures are totally edible too.
If you break one up into crumbs and crunch on it while taking a bite of the cake, it's super yummy."
How wonderfully surprising! Each and every bite...
... is an invitation to a land of dreams! ”
― 食戟のソーマ 29 [Shokugeki no Souma 29]
“When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard.
But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.”
― Charlotte Au Chocolat: Memories of a Restaurant Girlhood
But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.”
― Charlotte Au Chocolat: Memories of a Restaurant Girlhood
