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Sprinklebakes : Dessert Recipes to Inspire Your Inner Artist
by Heather Baird


Overview - How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker.  Read more...

 
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More About Sprinklebakes by Heather Baird
 
 
 
Overview
How can you make cakes, cookies, and candy even MORE fun? Award-winning blogger Heather Baird, a vibrant new voice in the culinary world, has the answer: Cook like an artist Combining her awesome skills as a baker, confectioner, and painter, she has created a gorgeous, innovative cookbook, designed to unleash the creative side of every baker. Heather sees dessert making as one of the few truly creative outlets for the home cook. So, instead of arranging recipes by dessert type (cookies, tarts, cakes, etc.), she has organized them by line, color, and sculpture. As a result, SprinkleBakes is at once a breathtakingly comprehensive dessert cookbook and an artist's instructional that explains brush strokes, sculpture molds, color theory, and much more. With easy-to-follow instructions and beautiful step-by-step photographs, Heather shows how anyone can make her jaw-dropping creations, from Mehndi Hand Ginger Cookies to Snow Glass Apples to her seasonal masterpiece, a Duraflame(R)-inspired Yule Log..

 
Details
  • ISBN-13: 9781402786365
  • ISBN-10: 1402786360
  • Publisher: Sterling Publishing (NY)
  • Publish Date: May 2012
  • Page Count: 276
  • Dimensions: 9 x 7.4 x 0.9 inches
  • Shipping Weight: 2.11 pounds


Related Categories

Books > Cooking > Courses & Dishes - Desserts

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2012-02-20
  • Reviewer: Staff

Line. Color. Sculpture. Mixed Media. These aren’t your typical chapter titles for a baking book, but Baird, an artist and blogger, isn’t your typical baker. With statements like “Every dessert is just a draft,” and questions such as “Who says a red velvet cake needs to be red?” she opts for blue velvet cupcakes. Creative freedom in the kitchen trumps tradition in this collection of more than 50 recipes that range from “blank canvases” such as sugar cookies and gingerbread, to visually pleasing concoctions like Dale Chihuly–inspired Candy Nesting Bowls, Free-form Lollipops, and Origami Cookies. Practicality has its place in this unique title with a well-written primer on baking equipment, detailed technique instructions, and usable templates, but bakers and confectioners of all levels may be new to the author’s “sand” casting with brown sugar and making positive molds out of chocolate and balloons. In the over-the-top Book Cake with pages that could turn, based on a sculpture by Su Blackwell, one realizes vanilla cake has certainly come a long way. (May)

 
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