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Babycakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-about Bakery Hardcover – 1 Feb 2010


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Product details

  • Hardcover: 144 pages
  • Publisher: Clarkson Potter (1 Feb 2010)
  • Language: English
  • ISBN-10: 0307408833
  • ISBN-13: 978-0307408839
  • Product Dimensions: 19.8 x 1.7 x 23.8 cm
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Bestsellers Rank: 197,837 in Books (See Top 100 in Books)

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Product Description

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

3.8 out of 5 stars

Most Helpful Customer Reviews

36 of 37 people found the following review helpful By Sharon loopy lou on 8 Aug 2009
Format: Hardcover Verified Purchase
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.
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4 of 4 people found the following review helpful By raven_guest on 25 Dec 2011
Format: Hardcover
I'm reviewing the UK version, but if you go to the american site and see their version, there are A LOT of bad reviews.
I am a Vegan. I hate a lot of premade Vegan food, they all taste bland, yuck and have weird textures.
I was REALLY excited when I found this book. I spent an absolute fortune sourcing the ingredients (coconut oil is criminally expensive and have you ever tried to get powdered soya milk?) and had to wait a long time to try these recipes out as I had to get some of the harder to find flours etc mailed.
What a waste of time, effort and money. I followed everything TO THE LETTER and EVERY recipe I tried was awful. I tried;
Ginger Snaps, Cupcakes (chocolate) chocolate frosting, applesauce, sugerplum biscuits and a few other things and they all ended up being given to the birds. They were inedible, horrible textures and a lot of effort to make for such awful cakes. Not only that, I don't uderstand how so many flavorsome ingrdients going into a dish could result in so many bland, awful things.
I assumed that this is what vegan cakes taste like....until I tried Ms. Cupcake in London. OMG, amazing.
Don't bother with this book, it's awful!
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23 of 25 people found the following review helpful By Clementine on 29 April 2011
Format: Hardcover
First of all let me say that I am not vegan nor allergic or intolerant to anything (yet), lucky me...But the reason why I bought this book is that I love my cakes and bakes and I was interested in checking out a heathier way to indulge in my sins.
This is the UK version of an American book. Contrary to the original US version, this book has cup measurements converted to kg/g and l/ml/cl (ie metric but not imperial, sorry!) and a lot of American terms adapted to the British market. Also and most importantly I thought, a very useful list of UK websites is provided at the end of the book to help locate ingredients which might not be available at all supermarkets.
All that will lift a lot of the criticisms raised against the original version provided people also read the title correctly: Vegan but only mostly gluten free -some recipes use spelt flour which is not gluten free although Erin mcKenna underlines that a lot of people with wheat sensitivities digest it confortably- and mostly sugar free.
If that suits you , you are in for a treat, the recipes have been very well researched and there is something -in fact a lot of things- to suit anyone and everyone here. Once you have got hold of the less common ingredients, which is very easy to do thanks to the list of UK websites provided as I mentioned earlier, you are very clearly guided through the recipes and given ideas for substitutions and clever tips to boot.
Only one gripe: although I found the introduction on ingredients and tips quite interesting, I would gladly have done without the 'celebrities' recommendations and photos which take up a few pages too many, very American I suppose but I would have preferred more recipes to replace them, this is a cookbook after all!
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3 of 3 people found the following review helpful By R. Heywood on 13 May 2012
Format: Hardcover
I've had this book for a while with the intention of making cakes for my sister who is a coeliac (I, myself am vegan) but the somewhat large ingredients lists put me off for a very long time. I decided to give it a go on my sister's birthday and made the triple chocolate fat-pants cake. The cake and cookies came out beautifully, which was a relief as my exeriences with gluten-free, vegan baking have been mixed. However, I think that I'll stick to the more traditional butter icing next time because although my icing didn't come out runny, it wasn't really thick enough to stick the cookies to the cake. My only major complaint about this book is that I love baking and being a vegan, my cupboards at home are full to the brim with all kinds of tasty things to make cakes/biscuits with. However, I needed to get quite a few extra bits (4 different types of flour for the cake, coconut flour for the icing!) and it did become very expensive. I think if you already have a gluten (or wheat) intolerance, this might not be such a problem as you may already have a lot of these ingredients in, but for myself, I am going to have to use these flours up when I wouldn't normally use them to justify buying them.
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