Notes about Recipes in this book

• My go-to chocolate cake

  • TinyCitiKitchen on August 16, 2023

    A little dry. I did much better with Edd Kimber's chocolate cake (in the One Pan Recipes book)

• Cherry chocolate cake

  • Astrid5555 on June 17, 2020

    My expectations for this cake were somewhat higher, but in hindsight it IS a simple recipe with a batter mixing dry and wet ingredients by hand and adding fruit. I think you could easily double whatever fruit you add. Nevertheless, it fit the bill for a quick midweek afternoon snack.

• Pumpkin banana bread

  • MollyPellecchia on September 25, 2020

    Delicious! Mine overflowed. Ended needing more baking time. Should have paid more attention to the instructions & removed some of the batter as it filled to the top of the loaf pan

• My go-to vanilla pound cake

  • Kinhawaii on January 26, 2025

    I didn’t rate this because I thought I slightly undercooked it in a long thin loaf pan, but when I tried it, I think I overcooked it. It did have a very nice taste. It was on the firm side & I think would stand up nicely to frosting or toppings.

• My go-to baked vanilla meringue (for a Pavlova)

  • adrienneyoung on July 05, 2020

    Easier than spit and very successful. A keeper!

• Passion fruit curd

  • TheWayEyeRoll on January 20, 2022

    This came out very buttery and not very fruity. Someone who tasted it said it was like a butter-flavored curd with a hint of passion fruit. A bit disappointing as the tart shell I made from this book turned out so well.

• My go-to mascarpone whipped ganache

  • Astrid5555 on February 28, 2021

    Made this as a filling for chocolate cake. Easy to make and very tasty. Added some crunch with dark chocolate crisp pearls.

• Lychee whipped ganache

  • Astrid5555 on February 28, 2021

    Made with frozen raspberrries which I pureed and strained through a sieve. Used as frosting for a chocolate mousse cake with raspberries. Very delicious and perfect for piping, beautiful color!

• My go-to dark chocolate mousse

  • Xyz123 on February 15, 2023

    This was really nice. Used it to fill a devil’s food cake. Experimented with the leftovers by adding various extracts. Raspberry was a favorite. Orange worked too as well as coffee.

• My go-to vanilla Chantilly cream

  • adrienneyoung on July 05, 2020

    Tahitian vanilla is the bomb: yum!!!!

• My go-to vanilla ice cream

  • adrienneyoung on July 05, 2020

    For first time ice cream makers, David Lebovitz’s Scoop offers more bomb proof instructions. But with that said, this one will be my “go to” as well! Definitely a keeper.