Cake Love: How to Bake Cakes from Scratch by Warren Brown

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  • "LCD" vanilla pound cake

    • smartie101 on April 15, 2020

      This is the best cake I have ever made. Followed the recipe exactly. People always rave about it. I have also put the batter in paper muffin cups (in a muffin pan) and it was still perfectly perfect.

  • Chocolate-apricot pound cake

    • LouiseQuasiChef on August 25, 2018

      This was a good cake. I did not use amaretto and instead used almond extract and a bit of water. I don't know if that was a good idea; cake turned out dry and took longer than book states to get done. I'd say 4 stars, and it was good because it was different. I chopped the apricots too fine and I think if I make it again I will try to exercise more restraint; they get chopped more when you add the chocolate. I love the way he organizes recipes -- very ordered and logical, mostly!

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  • ISBN 10 1584796626
  • ISBN 13 9781584796626
  • Published May 30 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Warren Brown wants you to bake your cake and eat it too. And he wants you to conquer your fear of flour and learn to love every step of cake baking - including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)

For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work - baking cakes! - that he finds truly emotionally satisfying. Every page of CakeLovecommunicates that satisfaction, as well as Brown's can-do approach to the art of baking. As he asserts, baking cakes isn't a cakewalk, but it's not rocket science, either - and getting it right isn't nearly as hard as you think.

Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous ("Sassy," a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.

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