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Product Description
Product Description
Forget everything
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
About the Author
ERIN MCKENNA is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’s Bazaar, In Style, and O, the Oprah Magazine.
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Customer Reviews
Most Helpful Customer Reviews
34 of 35 people found the following review helpful
Format:Hardcover
The one thing that cannot be denyed about Babycakes is the pictures and design of the book are so cute and charming you will want to rush out and buy all the relative ingredients and produce your own beautiful cupcakes. Therein lies the problem. Now, I must confess, I am not wheat or lactose intolerant but I have friends who are and friends who are vegans, and being a vegan you could try to adapt the recipes slightly (how they will taste though I have no idea, the ones I adapted were awful but the recipes containing spelt were yummy) but if you have allergies, there are perhaps only several recipes that contain no wheat or gluten.
I have hunted high and low in the shelves and aisles of many a well known supermarket and most of the ingredients are widely avaliable, from Xanthan Gum to Agave Necter, spelt flour and potato flour but I can't find Garbanzo fava bean flour anywhere! it is a shame because it makes the recipes in this book limited as to what you can make. However, I would never have discovered Agave Nectar without this book and it is very tasty indeed without the guilt of sugar.
My advice is to look on the Babycakes website before you purchase the book, the author/owner goes into more detail about the ingredients that are used and why, the biggest factor being that the book is published in America and supplies are varied and plentyful, but with supply and demand it could be that will have some of the ingredients in our shops soon, what with store like Whole Foods and the wonderful internet.
I do like this book tremendously and with the correct ingredients the cakes are amazing but it is the cooking equvalant of flat-pack furniture, if one part is missing, it all falls apart.
I have hunted high and low in the shelves and aisles of many a well known supermarket and most of the ingredients are widely avaliable, from Xanthan Gum to Agave Necter, spelt flour and potato flour but I can't find Garbanzo fava bean flour anywhere! it is a shame because it makes the recipes in this book limited as to what you can make. However, I would never have discovered Agave Nectar without this book and it is very tasty indeed without the guilt of sugar.
My advice is to look on the Babycakes website before you purchase the book, the author/owner goes into more detail about the ingredients that are used and why, the biggest factor being that the book is published in America and supplies are varied and plentyful, but with supply and demand it could be that will have some of the ingredients in our shops soon, what with store like Whole Foods and the wonderful internet.
I do like this book tremendously and with the correct ingredients the cakes are amazing but it is the cooking equvalant of flat-pack furniture, if one part is missing, it all falls apart.
6 of 6 people found the following review helpful
Format:Hardcover
I love Babycakes NYC. I'm vegan and wheat-intollerant so visiting Babycakes on a recent trip to NYC was a real treat.
I decided to purchase the recipe book to see whether I could recreate the deliciousness at home, and I have to say that I have not been disappointed at all! So far I have made Erin's Pumpkin Muffins, Courgette Muffins and her Cornbread and all have come out maginificently well.
The book refers to US brands of flour etc. like Bob's Red Mill but you can substitute Dove Farm Gluten free flours with no problems at all. She also uses coconut oil a lot, which is fairly easy to come by in the UK, but expensive. I often substitue this for rapeseed oil, and again I haven't countered any problems, except that it makes the treats slightly less healthy.
I really recommend this recipe book to vegans and omnivores alike. I've given Babycake's treats to omni friends and family and all have been astounded that vegan, wheat-free cakes can taste so amazing!
I decided to purchase the recipe book to see whether I could recreate the deliciousness at home, and I have to say that I have not been disappointed at all! So far I have made Erin's Pumpkin Muffins, Courgette Muffins and her Cornbread and all have come out maginificently well.
The book refers to US brands of flour etc. like Bob's Red Mill but you can substitute Dove Farm Gluten free flours with no problems at all. She also uses coconut oil a lot, which is fairly easy to come by in the UK, but expensive. I often substitue this for rapeseed oil, and again I haven't countered any problems, except that it makes the treats slightly less healthy.
I really recommend this recipe book to vegans and omnivores alike. I've given Babycake's treats to omni friends and family and all have been astounded that vegan, wheat-free cakes can taste so amazing!
4 of 4 people found the following review helpful
Format:Hardcover
After using Barbara Cousins Vegetarian Cooking Without which includes delicious recipes sweetened with dates, bananas, apples and cinnamon I was looking to try something else for variety.
But these recipes are FAR TOO EXPENSIVE TO MAKE - most contain coconut oil and large quantities of agave syrup (with most recipes calling for at least one bottle which is £2.70+ even in the supermarkets - how is that mostly sugar free?) They offer no alternative ingredients or methods.
Save your money, or at least wait a few years - even though this is a well presented book (with a high smugness factor) it is not a book for the recession.
But these recipes are FAR TOO EXPENSIVE TO MAKE - most contain coconut oil and large quantities of agave syrup (with most recipes calling for at least one bottle which is £2.70+ even in the supermarkets - how is that mostly sugar free?) They offer no alternative ingredients or methods.
Save your money, or at least wait a few years - even though this is a well presented book (with a high smugness factor) it is not a book for the recession.
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Most Recent Customer Reviews
Disappointing
A quick look at this book can leave you largely intimidated by the huge list of almost alien ingredients, xanthan gum, arrowroot powder, unsweetened applesauce (to us non... Read more
Published 8 months ago by Poison Pen
UK version now available see below
I thought I would post this information here although it is not a book review as such: A UK version of this book is now available with cup measurements converted to kg/g and... Read more
Published 13 months ago by Clementine
A good read
This book was delivered very soon after my order, thank you.
I just love it, its such an interesting read. Read more
I just love it, its such an interesting read. Read more
Published 17 months ago by DGR
Babycakes by Erin Connor
A fabulously inspiring book with lots of revoloutionary for healthy / allergy free cakes and biscuits.. A new language in baking for a hardened pastry chef! Read more
Published 20 months ago by Ms. S. A. Thompson
Bought as a pressie ...
Bought as a pressie for my daughter, whose 18-month son has developed an allergy to dairy products. The book is clearly and attractively presented, and whilst it is inevitably... Read more
Published 21 months ago by Mrs. P. A. Wilmut
BabyCakes Recipe Book
This Book is great if you want to have your cake and eat it too!!! Some of the ingredents are a little difficult to come by but the secret is buy in bulk and freeze where you can,... Read more
Published on 30 April 2010 by N-j Maun
Great recipes, great book
I don't find the title misleading at all. And as someone who cannot tolerate most products containing gluten, I have to say that spelt flower is tolerable by most coeliacs. Read more
Published on 5 Jun 2009 by Cooking With Dia dot Com
Yum
I do not suffer from any food intolerance or allergy but I love baking and the recipes from this book have made it possible for me to indulge in baking to my heart's content... Read more
Published on 4 Jun 2009 by A. Michie
Misleading title
Don't be misled by the title, not all the recipes in this book are gluten-free - a large minority use spelt flour. Read more
Published on 18 May 2009 by P. Reynish
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