Item description for Gorgeous Cakes by Annie Bell...
Baking cakes is enjoying a new lease on life as people remember how fun and easy to make they are. This is a comprehensive cake book with everything from classics to new creations. There are sumptuous cheesecakes, cute cupcakes, delicious dream cakes, indulgent chocolate cakes as well as guilt free cakes every cake you would ever want to make, or eat, is included in this stylish, fun and beautifully illustrated book.
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Est. Packaging Dimensions: Length: 9.4" Width: 9.3" Height: 0.8" Weight: 1.8 lbs.
Release Date Apr 25, 2006
Publisher Kyle Books
ISBN 1904920349 ISBN13 9781904920342
Availability 0 units.
More About Annie Bell
Annie Bell spent several years as food writer for Vogue, then for the Independent. She is currently the main food writer for the Mail on Sunday s YOU magazine, and is a contributor to Country Living and Waitrose Food Illustrated. She has been featured on National Public Radio and in The New York Times, The Washington Post, Chicago Tribune and numerous newspapers and websites in the US. She was winner of the Guild of Food Writers Cookery Writer of the Year in 2003 and the author of bestselling titles, Gorgeous Cakes, Gorgeous Desserts, Gorgeous Vegetables, and Gorgeous Christmas, all published by Kyle Books."
Reviews - What do customers think about Gorgeous Cakes?
My new favorite cake book Apr 4, 2007
I have a small collection of cake books and most of them sit on a shelf in the kitchen. I look at the pictures every now and then thinking how much fun it would be to create this cake or that cake, until I look at the recipe and then decide I have better things to do.
I received "Gorgeous Cakes" as a Christmas present and was encouraged by the short recipes. My first cake was their "Classic Victoria Sponge Cake" on page 34. It is such a simple recipe that I made this cake in no time -- twice. It is a great cake to make when you need a good dessert in a very short amount of time. All of the ingredients, except for perhaps the heavy cream and confectioners' sugar, are ones that you would probably already have in your kitchen. Using this cake recipe as a foundation you can start branching out into other options, either of your own creation or move onto one of the many cake varieties given in this book, still using the same sponge cake base.
My second cake was the "Rich lemon curd cake" and wow, it was really, really good. This one I needed a little help with and with two people, and the help of my newly purchased double boiler, (and it wasn't really that scary to use after all), I soon had an amazing cake to share. This cake book is great for people of all different levels of experience, from beginners (sponge cake) to more experienced bakers (iced lemon loaf with crystallized rose petals). You may want to have your computer around to look up different cooking terms. Many of their cakes seem to require an 8-inch spring form cake pan so you might want to pick up one of those before you get this book. My next cake is going to be the "Black Forest Victoria" a spin-off of the classic sponge cake. I'm really looking forward to this!