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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth (Englisch) Gebundene Ausgabe – 31. Juli 2012

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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth + Miette Bakery Cookbook: Recipes from San Francisco's Most Charming Pastry Shop + The Hummingbird Bakery Home Sweet Home:: 100 new recipes for baking brilliance
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  • Gebundene Ausgabe: 176 Seiten
  • Verlag: Ten Speed Press (31. Juli 2012)
  • Sprache: Englisch
  • ISBN-10: 1607741024
  • ISBN-13: 978-1607741022
  • Größe und/oder Gewicht: 21 x 2,3 x 23,6 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 56.839 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

Mehr über den Autor

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“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions.”
 —Shelf Awareness for Readers, 8/3/12

“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.”
 —The Kitchn, 7/31/12

“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop

Über den Autor und weitere Mitwirkende

JULIE RICHARDSON is the owner and head baker of Baker & Spice, a small-batch bakery and café in Portland, Oregon. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and the coauthor of Rustic Fruit Desserts. Her sweet tooth led her to open her first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland, she fell in love with the farms and fruits of the Pacific Northwest and launched Baker & Spice from a stall at the farmers’ market in 1999. Julie spends most days baking cakes, croissants, and pies or teaching classes at SweetWares, her retail bakeware shop. When Julie is not baking, she can be found digging in her garden. She lives in Portland with her husband, Matt, and their many four-legged friends.

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1 von 1 Kunden fanden die folgende Rezension hilfreich Von Backspaß am 8. März 2013
Format: Gebundene Ausgabe Verifizierter Kauf
Super leckere Rezepte, tolle Fotos und ein sehr liebevoll gestaltetes Buch. Für alle Liebhaber der englischen und amerikanischen Kuchen sehr geeignet!
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1 von 1 Kunden fanden die folgende Rezension hilfreich Von NicoleMe am 21. Oktober 2013
Format: Gebundene Ausgabe Verifizierter Kauf
I truly love this book. It is my favorite baking book in my huge collection. It covers the history of baking, and reminds us to use traditional ingredients rather than convenience products. You will never use a boxed mix again. It is well-written with lovely photos, and unlike any other cookbook I have.
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Die hilfreichsten Kundenrezensionen auf (beta) 135 Rezensionen
43 von 46 Kunden fanden die folgende Rezension hilfreich
Great Surprise: What's Old is New (to me) Again! 15. August 2012
Von lhk - Veröffentlicht auf
Format: Gebundene Ausgabe
The consistent success I had with Richardson's Rustic Fruit Desserts made me curious about this book (her seasonal fruit recipes are now go-to's as they never fail to make me look like a baking genius.) I don't bake cake often and frankly, was skeptical about needing "another cake book" but...WOAH...this book makes me want to bake cake! The recipes seem do-able for a baker like me (enthusiastic but not a pro). I have already tried the Kentucky Bourbon and Harvey Wallbanger recipes and both are fantastic, boozy "man" cakes - delicious and celebratory without being frufru (I was trying to find just the right cake for my husband's 50th birthday and the Kentucky Bourbon cake is it!) I can't wait to work my way through the rest of this book - the Lemon and Almond Streamliner cake, the Lemon Queen Cake (served in tea cups!), The chocolate Grammy Cake and The Rhubarb Pudding Cake are all on my list of what to bake, next. Would love to hear what recipes others have tried with great results.
71 von 81 Kunden fanden die folgende Rezension hilfreich
Barely any pictures! Leaves you uninspired 26. November 2012
Von ml09 - Veröffentlicht auf
Format: Gebundene Ausgabe
I've made a couple recipes from this book (the Kentucky Bourbon Bundt Cake and the Texas Sheet Cake), and I must say that both turned out wonderfully. I was especially a big fan of the Kentucky Bourbon Bundt Cake, and would go on to say it's one of my favorite bundt cake recipes.

My problem with this book, however, is its lack of visuals. The whole concept behind the cookbook -- updating old-fashioned recipes for more contemporary tastes -- is wonderful. Unfortunately, a lot of the recipes don't have accompanying pictures! I've never heard of most of the cakes since a lot of the recipes are truly vintage (the author discovered most in a random box in her bakery's attic), so it would really be great to have accompanying visuals. For instance, how am I supposed to know what a Shinny cake looks like if it dates back to 1898 and isn't commonly found in modern times? Or another example is that the author's much beloved and incredibly popular Pink Champagne Cake -- it sounds great but it doesn't even have a photo! Is it actually pink? I have no idea.

As a result, flipping through the text-heavy book leaves me feeling uninspired and scared to try any of the recipes since I don't know what the end result will look like. I guess I just don't like flying blind while baking, which is something this book seems more than comfortable with letting you do.
39 von 50 Kunden fanden die folgende Rezension hilfreich
Great Flavors, but Lots of Kitchen Time 17. September 2012
Von shelfishness - Veröffentlicht auf
Format: Gebundene Ausgabe
Vintage Cakes is a unique cookbook that celebrates historic cake recipes that have vanished from popular circulation. While some of them take some time, there are recipes that are certainly worth the effort with flavors like Coffee Crunch Spiral, White Chocolate Rhubarb Downside-Up Cake, Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting, and Shoo-Fly Cake, there is a little something for everyone. Learning about the history of each of the recipes is fun with some dating back to the late 1800s.
Vintage Cakes is packed with unique cake recipes and tantalizing pictures, but many of the recipes require a fair amount of time in the kitchen. While there is a "Hasty Cakes" chapter for recipes that are quicker to whip together, most of the recipes require quite a bit of work to put together. This is a fun book, but it may be a better fit for people who are looking for unique cakes or who have a knack for baking.
9 von 10 Kunden fanden die folgende Rezension hilfreich
FABULOUS!!! 3. Februar 2013
Von Lilith - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I recommend this book to anyone who likes to bake or would like to learn to bake. The recipes range from simple to complex and the sections Tips and Techniques, Cake Baker's Battery, and Cake Baker's Cupboard contain information for the beginner and the experienced. I had a cream cheese frosting/berries problem and solved it by switching to Julie's buttercream recipe. The chemistry lessons are great for everyone and a must for anyone who wants to bake with success. Knowing how ingredients interact to achieve the desired results will save you a lot of heartache. I have a book on baking dedicated to this subject and much prefer Julie's explanations - short, well explained, and to the point.

While some of the recipes are more involved, have a number of steps, and require a time commitment, baking is my stress release, so I thoroughly enjoy being totally focused on a more complex, time consuming recipe. However, there is something for every occasion, and level of experience in this book, along with recipes that are quick, or more complex.

The lack of photographs does not bother me, as this leaves more space for recipes, but I understand the desire for a visual comparsion of your cake and that of the author. This is not a make or break (for me) for purchasing this book.

Love, love this book and it is my new favorite!!!!! I give it a 10.
23 von 29 Kunden fanden die folgende Rezension hilfreich
Great cake cookbook! 26. August 2012
Von Leilani K. Burns - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
I have so far made only 2 recipes in this book. Loved the results. I made the Butterscotch Cream Roll up cake....Devine, light, rich and a very easy thing to make. It was a small cake, perfect if you dont want a full size layer cake and it hold up well in the fridge. I also made the Berry Long Cake with ginger crumb. I used only strawberries, as thats all I had. I went easy w/the ginger. We loved the texture of the corn meal. delish!
Beautiful book and lovely photographs.Im an experienced baker, so it was all pretty easy for me, but Im sure a novice could follow the directions.
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