What Is The Best Book For Cake Recipes?
Decorating By berryblondeboys Updated 13 Dec 2006 , 6:07pm by sweetamber
OK, I've asked what people think about the Reader's Digest book, but I'll ask this too - what is the best cake recipe book. I have the Cake Bible, but anything else? I especially like European style cakes and French/Italian/Swiss style buttercreams... Not really looking for a decorators book as you guys are a much better reference for that imo!
Melissa
the readers digest book if its the same one i have is more about cooking than baking...there are some baking techniques in there and tips...its for the person who cooks too. 
im not a cook at all but it was a gift for a birthday....
as for other books...there are so many to choose from....great cakes is a good book too...baking by flavour.....how to bake.....i have so many the list could go on......
you can also print recipes off of the net....
I answered your other thread, but I just thought of another book you might like: "Kaffehaus"
http://www.amazon.com/dp/0609604538/?tag=cakecentral-20
Wonderful stuff in there!
Amber
I answered your other thread, but I just thought of another book you might like: "Kaffehaus"
http://www.amazon.com/dp/0609604538/?tag=cakecentral-20
Wonderful stuff in there!
Amber
I could KISS you! My Croatian Desserts book has some delicious stuff, but the directions are horrendous. To give credit (or hope it got better) this book was a gift from someone who works for the food company who wrote the book and it wasn't released yet officially when this was sent to me. It has LOTS of inaccuracies as I think no one in America proofed it for translation/impossibilities errors.
Every TIME I make a cake/dessert from that book the first time it's a disaster. The temps are wrong, no length of time to cook is listed (as they don't time things but eyeball it). It will say "mix 6 eggs", well the first time I just lightly beat them... Well, what they meant was to separate the egg, cream the yolk to light yellow and light and to beat the whites to hard peaks. I ONLY figured that out by talking the recipe with my MIL and husband from Croatia after they tried the flat egg custard which was supposed to be a SPONGE!!! So... that recipe book is sooooooo frustrating, but once you GET a recipe to work, it's phenomenal.
Anyway, all this is to say, Croatia was part of the Austro-Hungarian Empire and most of their cuisine (especially desserts) are really Austrian and Hungarian (actually the name of the Empire was Austr-Hungarian and Croatian Empire). Unlike the rest of former Yugoslavia, it was never under the turkish empire, so most turkish recipes aren't usually found in Croatia except form immigrants from Bosnia and Serbia, which of course is many since they were so intermingled.
THANK YOU!!!!!
Melissa
Oh good! I'm glad I was able to help. I know what you mean about the bad directions in some cookbooks from other countries....I don't know if they are translated badly or if they just figure that you know how something is supposed to be made, but I have some stories too! I hope you find some recipes you can work with here!
Amber
OK, I ordered the Kaffeehaus one and will be putting on my list to get soon the Professional Pastry Chef and perhaps the Advanced Professional pastry Chef. The Cake Bible just might ahve to be returned... I think these will suit me better. I got the Cake Bible (just on Saturday from my best friend) because so many people like it, but with these others it will probably be redundant.
Thanks for the suggestions! I'm excited to get them and try things out! Heck, just reading will be a treat!
MElissa
The Cake Bible is also a really good resource- I would keep it if it was mine. I have not had as much success with her recipes, but she does go into the science of cakes and it is a really handy reference tool.
Amber
Quote by @%username% on %date%
%body%