Bake It Like You Mean It: Gorgeous Cakes from Inside Out by Gesine Bullock-Prado

  • My big fat creamsicle meringue moment

    My big fat creamsicle meringue moment

    from Bake It Like You Mean It: Gorgeous Cakes from Inside Out Bake It Like You Mean It by Gesine Bullock-Prado

    • Categories: Baked & steamed desserts; Frostings & fillings; Afternoon tea; Dessert; Cooking ahead
    • Ingredients: distilled vinegar; vanilla bean paste; superfine sugar; orange extract; granulated sugar; light corn syrup; egg whites
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Notes about this book

  • robm on June 18, 2013

    Spectacular cakes, many of which are updated versions of Austro-Hungarian classics, like a superb-sounding Rigo Jancsi! Not a book for beginners, perhaps, but the recipes and instructions are very clear and detailed. Many of the steps can be done days in advance of an event for which you might need such a special dessert, with assembly left for the last day or the day before, so the recipes aren't as daunting as they may appear at first sight! Just read them all the way through well in advance of starting to bake and you, too, may find yourself producing something perfectly dazzling!

Notes about Recipes in this book

  • Dobos torte

    • leilx on April 15, 2019

      I found this recipe to be somewhat difficult. First, I had trouble with the amount of batter and ended up doubling it. I think it would have helped to give weight measurements for the batter going into the pan. But this would have been hard to slice. Unless that was an altitude problem. Second, I think it needs to be brushed very heavily with syrup because otherwise it is pretty dry. I saw other recipes which I would try in the future as I also thought this one used a pretty outrageous number of egg yolks. The caramel comes out very hard—hard to eat—and make sure you cut it right away or you will break it.

  • King's cake

    • helskitchenvt on March 26, 2016

      If the part where you form the cake (twisting the rolls) makes a disaster, there's a simpler way in her blog post version of the recipe: http://www.gbakes.com/2011/03/king-cake-for-our-queen.html It's less exciting, but everything still tastes delicious.

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Reviews about this book

  • Baking Bites

    ...there are times when the cake surprises you by looking even more impressive on the inside than it does on the outside...[this] delivers just that, with recipes that look just as good as they taste.

    Full review

  • RecipeGirl

    If you’re a baker (or an aspiring baker), or if you’re just totally interested in how all of this fancy stuff works… you’re going to want a copy of Bake It Like You Mean It. It’s such a great read...

    Full review
  • ISBN 10 145328656X
  • ISBN 13 9781453286562
  • Published Mar 05 2013
  • Format eBook
  • Page Count 252
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori, & Chang

Publishers Text

Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans.

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