Cake Simple : Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil
by Christie Matheson and Alex Farnum


Overview - Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious ) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat.  Read more...

 
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More About Cake Simple by Christie Matheson; Alex Farnum
 
 
 
Overview
Bundt-style cakes appeal to everyone busy home bakers appreciate how simple they are to make, and cake lovers adore the endless (and delicious ) variety of shapes and forms they can take. This collection of more than 50 recipes delivers retro fun with a sophisticated spin, offering everything from nostalgia-inducing classics and decadent indulgences to adorable minis and even vegan versions of this eponymous treat. Enticing photos throughout showcase these whimsical, irresistible desserts and will have anyone with sweet cravings begging for this circular sensation

 
Details
  • ISBN-13: 9780811879361
  • ISBN-10: 0811879364
  • Publisher: Chronicle Books (CA)
  • Publish Date: September 2011
  • Page Count: 132
  • Reading Level: Ages 18-22
  • Dimensions: 8.1 x 7.2 x 0.7 inches
  • Shipping Weight: 1.25 pounds


Related Categories

Books > Cooking > Courses & Dishes - Cakes

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2011-09-19
  • Reviewer: Staff

In the most recent of Chronicle’s gift-worthy single-subject cookbook (which includes Whoopie Pies and Lemon Desserts) comes a focus on Bundt cakes, by Matheson (Flour and Salty Sweets, among others). With 50-plus recipes divided into four chapters for regular and mini-size cakes, this collection includes modern-day versions of classics such as an update of the traditional sour cream, a Cranberry-Crème Fraîche, a chocolate-raspberry bundt gone vegan, and an update on Lady Bird Johnson’s lemon cake, sans margarine and food coloring. The “Bundt Cake For Food Snobs” chapter features savory-sweet combos with emphasis on herbs such as Lemon Basil, Kumquat-Coconut with Tarragon, and Olive Oil-Rosemary. Trendy flavors including Salted Caramel and S’More are included in the title, as is a fun, “who would have thought” DIY Nutella. The author includes in this beautifully illustrated book brief but interesting facts on the history of the Bundt, and shares her passion for the use of organic ingredients. (Oct.)

 
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