- Gebundene Ausgabe: 252 Seiten
- Verlag: Stewart, Tabori & Chang Inc; Auflage: 01 (1. März 2013)
- Sprache: Englisch
- ISBN-10: 1617690139
- ISBN-13: 978-1617690136
- Größe und/oder Gewicht: 22,9 x 2,9 x 22,9 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 282.435 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Bake it Like You Mean it: Gorgeous Cakes from Inside Out (Englisch) Gebundene Ausgabe – 1. März 2013
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Über den Autor und weitere Mitwirkende
Gesine Bullock-Prado is the creator of Gesine Confectionary, based in Vermont. She has been featured on the TODAY show, the Rachael Ray Show, and Food Network. Her new PBS cooking show, Life from Scratch, is set to air in spring 2013. She lives in Vermont.
Die Rezepte, bzw die Torten schaut wie immer bei Ihr sehr lecker und perfekt aus!
Als meine Mutter das Buch bei mir gesehen hat, hat sie es sich gleich zum Muttertag gewünscht ;-)
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I am an intermediate to advanced baker. The techniques used are fantastic, and the flavor combinations are mouth -watering. However, the recipe for the Celebration Cake fell flat, especially with the Raspberry buttercream. My buttercream looked nothing like the vibrant pink shown in the photograph; it was more like a grayish pink. The recipe called for one pound of butter, though it does say it might not all be needed. After 3 sticks of butter, the mixture looked to be curdling, at which point we are instructed to stop. That a measurement was off by a stick of butter was a little surprising. The real failure on this was the lack of color and the *overwhelming* taste of butter....which was not appetizing. And I love me some butter.
Thinking the error was mine, I lent the book to my sister, who bakes cakes professionally. She had the exact same result as I did with the buttercream.
She said she tried a few other recipes before returning it to me, with the feedback that she thought the book was inspirational, but she would never buy it to bake from it.
This book needed more recipe testing before it was released.
1)Green Mountain Tiramisu': the instructions says that for the Ladyfingers batter you have to sift the Flour over the creamed egg yolks, and then to fold in the egg whites. I followed the instructions and ended up with a curdled mess. So I checked other recipes, changed my procedure and had a creamy batter. But the result of the finished Cake layer was awful: dry and hard. And this wasn't a matter of taste. So I rechecked other recipes, skipped the suggested Bread Flour and Cornstarch in BILYMI and took all purpose Flour instead. But 2oz less. The layer was airy but very thin, only 1/2 inch. I would suggest to bake the batter in a jelly roll Pan, instead of the recommended half sheet Pan. Because in my opinion there isn't enough batter for a half sheet Pan.
2) Strawberry-Meyer Lemon Chiffon Cake: The Cake was wonderful, but the Buttercream was more like Butter than a smooth Cream. The author doesn't tell that you probably don't need the whole 1pound Butter. Learning by doing: approx. hhalf the amount is enough.
3) Chestnut Slices: good results, but only because I doublechecked the recipe. the metric conversion of Cake Flour is wrong. 1cup=140g. 120g would be the right conversion. Compared to this the metric conversion for all purpose Flour=120g. That means that 1cup cake Flour weighs more than 1cup all purpose Flour. Typo!
4) Malakofftorte a La Raymo: this recipe is a disaster! Ingredients: 1-1/3 cup Bread Flour=185g. 35g!!! is the right conversion. This is a difference of 5oz. You can imagine the results...I Don't know how it's possible, but with only two eggs in the batter, you can pipe-attention please- 15 three inches long Ladyfingers+(OMG) 3 eight inch Cake rounds. And now the instructions"...trace 6 eight inch rounds on parchement papers...and pipe 4 Cake rounds with the batter? Why trace 6? Two are just for fun! And the surprise comes at the end: you need only 3 Cake rounds to assamble the Cake???? Typo!
5) Pyramide Cake: the instruction says to "put the Almond paste to the batter...", but uuuppsss...where is it? It's not listed in the ingredients. Skip it. Typo!
6)Aztec Chocolate creme fraiche Pound Cake: such a nice glaze listed in the ingredients, but you at the end you only need to dust the Cake with Cacao. Skip the glaze!
7) Even the Cake on the front cover has a Typo: the Ganache listed in the ingredients, is only mentioned at the end of the instruction: "....fill a Pastry bag with the remaining Ganache and pipe hearts. ..: After googling the recipe, I found out that you have to spread the Ganache (and not the Buttercream as the recipe suggest!) on the Cake layers, so it can act as glue for the Chocolate roulade.Typo!
I don't know If the other recipes work, and honestly I'm totaly annoyed of testing it. The title of the Book for me sounds so sarcastic now: Bake it like you mean it. That means: Do whatever you want, but Don't trust my instructions, because they aren't accurate. If you want good results, Don't buy this Book. If you want some inspiration, look at the pictures and Skip the recipes. I wouldn't buy this Book again!
For the reader reviewer who made the German Chocolate cake -- no corrections appear on the errata page -- it looks as if they didn't catch the problem with this recipe. It might be interesting to compare this recipe to the original -- nothing is better than the original cake recipe, the one that calls for separating the eggs.
Former version of this review:
Several of these reviews mention errors. To find corrections, google "Bake it like you mean it errata" without the quotes. Look for the Abrams book site. As these reviewers indicate, there are quite a few problems -- a full page of fine print, easily printable. Reviewers have caught so many of the errors that the contents of the errata page look quite familiar. Now that I have the corrections, I think I'll buy the book.