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All About Cake by Christina Tosi

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Notes about this book

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Notes about Recipes in this book

  • Lemon poppy seed bundt cake

    • bwhip on January 29, 2019

      Great cake. Super lemony, with a bright, fresh flavor from all of that lemon zest, juice, and especially the supremed bits of lemon! Glaze is a great accompaniment. Our bundt pans are pretty standard size, but the recipe made more batter than would fit, so I wound up making the bundt and a small loaf pan too.

    • anya_sf on December 07, 2018

      I only needed 1.5 lbs lemons and am glad I weighed the lemon pulp as I went because it took me a long time to segment and de-seed them. Once that part was done, the cake mixed easily by hand. It completely filled the bundt pan, but didn't rise much during baking (center never puffed), so no overflow. The cake stuck to the pan in a few places where the pieces of lemon touched the pan. Half the glaze was sufficient. The cake was super duper moist - probably from all that butter and oil - and quite delicious.

    • kellz on January 21, 2019

      My son always wants lemon cake for his birthday, and I made this for him without the poppy seeds (he’s not a fan). It was phenomenal. So moist with a wonderful lemon flavor. Added more powdered sugar to stiffen up the glaze. This will definitely be my new go-to lemon cake recipe. Also, I only had about half the amount of grapeseed oil on hand so subbed in avocado oil for the remainder.

  • Banana-chocolate-peanut butter crock-pot cake

    • anya_sf on December 07, 2018

      This was my first and probably last crock-pot cake, as the edges totally burned after the minimum 4 hour cooking time on low. My crock pot is around 15 years old - cooking temperatures may have changed over the years. The part of the cake that didn't burn had a soft, blondie-like texture, but a bit lighter. The peanut butter "goo" is drizzled over the cake like sauce or icing, and is an absolute requirement for the best flavor (there's no peanut butter in the actual cake). We gilded the lily by serving it with vanilla ice cream. The flavor combination was great! I might try making this again in the oven.

  • Peanut butter goo

    • anya_sf on December 07, 2018

      Simple to make and delicious with the crock pot cake, but you could serve this with other desserts as well.

  • Strawberry-coconut cupcakes

    • anya_sf on December 07, 2018

      I used store-bought strawberry jam and didn't have citric acid. The mixing method is interesting, almost like making mayonnaise, with the flour added at the end. The cupcakes looked dark on top, but the texture was fluffy, moist, and chewy from the coconut. I believe the coconut weight in the cupcake batter is in error (100 g = 1 cup); the weight for the topping is 65 g = 1 cup, which is closer to what I weighed. I went with volume, not weight. There was just enough frosting to spread on top; make extra if you want to pipe a thick layer. The combination of coconut and strawberry was good, but I wanted more zing in the frosting (maybe the citric acid would help).

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Reviews about this book

  • The Kitchn

    I can see this book being a kinder introduction to the Milk Bar world than her first release.

    Full review
  • The Kitchn

    Kind of like calculus, baking is a precise art that takes a bit of time to master — and there is no better teacher than Milk Bar genius Christina Tosi.

    Full review
  • Food52

    ...includes creations from both her famous Milk Bar bakery as well as treats from her home kitchen...

    Full review
  • ISBN 10 0451499522
  • ISBN 13 9780451499523
  • Published Oct 23 2018
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Milk Bar is ready to become the voice of all things cake, with 100 delicious and creative recipes, plus 100 photographs.

In All About Cake, Christina Tosi takes us into the sugar-fueled, manically creative cake universe of Milk Bar. From 2-minute microwave mug cakes, to gooey crock pot cakes, to Bundts and pounds, to their famous cake truffles and, of course, their signature naked layer cakes, bakers of all levels can indulge in flavors like classic Birthday Cake, to true originals like Pretzel Cake with Stout Ganache and Honey Frosting. Along the way, she reveals the method behind her team's creativity - the formulas and matrices that will allow you to invent any cake flavor you can imagine.

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