We made 45 cakes so you don't have to. This is, positively, the best book on cake.
This book was nominated by both Jen and Margaret, and was new to Reba. A gorgeous book with natural styling and dreamy photography, it was easy to reach for when starting the project. The author of the book, , is an expat Australian apron designer based in Brooklyn, and the book consists of 10 base cakes and 15 toppings, inviting the reader to mix and match as desired.
, which was an adorable six-inch vanilla cake baked tall and dressed with a thick citrus glaze. After reading the recipe, we discovered that Big Ted is actually a teddy bear, and that this cake was designed as the perfect rainy day project for small kids. It embodies the book’s title and ethos , and so we were all excited to bake it.We got to work, and each baker enjoyed the recipe, even if there were a few hiccups. Jen loved the finished product, but thought it was curious that precious, expensive vanilla beans are called for in a cake made for a teddy bear , especially since the vanilla ends up getting somewhat drowned out by the citrus glaze. And Margaret wished there was a little more instruction on how to get that thick blanket of glaze just right, like on the cover.Diced Cinnamon Donut Cakesimple and quick to make. Margaret opted for the, a single-layer affair that she will for sure make again—definitely a suitable-for-breakfast cake. Meanwhile, Reba packed her spatulas and mixer for a week at the lake and leaned in to the aptly titled “Vacation Cakes” section. While there, she made the, which were adorable and delicious, albeit a little fussy. Jen raved about the, a chocolate tres leches cake that was borderline embarrassing for how delicious it was, despite how simple it was to put together. To sum it up, this book lives up to its title. The cakes are straightforward, tasty, and easy to put together. The mix-and-match style of the cake bases and toppings gives this book a choose-your-own-adventure vibe, and it was hard to pick just three recipes to bake. It’s a no-brainer why this book was a favorite among the community, as any baker—newbies and old pros alike—will find it easy to reach for when the need for cake hits. This book is written by a home baker who loves cake, and it shows in the best possible way. The ingredients, equipment, and methods require little effort and yield big wins, meaning this one will stay on our shelves for a long time.only be one winner. After much deliberation, re-tests, and re-tastes, we've come to the very difficult decision that the winner is...All of these books are winners in our hearts, but Christina Tosi’s dedication to cake ultimately pushedto the top. Tosi’s commitment to flavor, fueled by her nostalgia and love of classic combinations, is infectious and left us feeling inspired and empowered to create. Tosi provides not only glimmers of stunning destinations, but detailed road maps so you can get wherever you want to go. When we looked back at our self-selected guidelines, this book nailed almost everything, with only a few exceptions.If you have a scale in your kitchen then these recipes are certainly reliable. There were a few errors in the volumetric measurements, but they were glaringly obvious, and thus easy to avoid, even for the average home baker.Organizing this book by cake style made it simple to navigate. The photographs are not overly styled or fussy but rather informative to the home baker who likes the challenge of re-creating a beautiful image.You can get by baking from many sections of this book with standard equipment: a quarter sheet, loaf tin, Bundt pan, and 12-cup cupcake tray. If you’d like to make layer cakes like the ones you can get at Milk Bar, you’ll need to purchase acetate and a six-inch cake ring. As you’d expect from a professional baker, Tosi calls for a few ingredients that are harder to come by, such as corn powder (for the iconic
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