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Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens Paperback – 9 Jan 2008


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Product details

  • Paperback: 184 pages
  • Publisher: Minnesota Historical Society Press,U.S.; 1 edition (9 Jan. 2008)
  • Language: English
  • ISBN-10: 0873515854
  • ISBN-13: 978-0873515856
  • Product Dimensions: 17.8 x 1 x 22.9 cm
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: 722,497 in Books (See Top 100 in Books)

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Product Description

Synopsis

How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouth watering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in "Bundt Cake Bliss". From vintage favourites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest's own since the handy pan burst into the baking scene in the 1960s. And don't forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory.Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community.

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Customer Reviews

3.2 out of 5 stars
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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By M. N. Wilson on 10 Jun. 2008
Format: Paperback Verified Purchase
To me a recipe book means dishes made from basic ingredients, but saddly several of the recipes in this book use cake mixes which will make no sense to any reader outside the US, or indeed future cooks "yellow cake mix" is one typical example. Others do start from basic ingredient so it isn't a complete waste of time, but the cake mix type of recipe makes it much less useful than a recipe book should be !
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10 of 10 people found the following review helpful By Andrew of Lapford on 5 Aug. 2009
Format: Paperback
I agree with the point made in an earlier review about this book containing a few recipes that include instant cake and pudding mixes, and I too find this incredibly annoying as it's almost impossible to replicate outside of the USA. This is not the first American cook book I have purchased which annoyingly does this - particularly those for Bundt Cakes - must be something to do with our US cousins across the big pond!

However, there are still the vast majority of the cakes in this book which are made the good old fashioned way and each recipe comes with a little background story on its origins or where it's been used successfully. The glazes and frostings are particularly good.

If you want to bake bundt cakes plus get the most out of your Nordicware Bundt pans, I would definitely recommend this book, but as a general American cake book for using regular pans, there are plenty better choices.
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2 of 2 people found the following review helpful By Mr. Taylor on 12 Mar. 2013
Format: Paperback Verified Purchase
While there are some interesting ideas in here, FAR too many of the "recipes" expect you to go out and buy a box of cake mix. Ridiculous.

Look elsewhere.
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Format: Paperback Verified Purchase
I brought a bundt pan with me when I moved here from America and bought this book to make sure I used it. I've had success with every recipe I tried. Our family loves the Tunnel of Fudge cake--the first widely known bundt cake in America. There is some reliance on American-style cake mixes, but there are enough from-scratch recipes to balance it out. One of the easiest to make and one of my favorite "fall back" desserts is the Chocolate Cherry Fudge Bundt. Fast, easy and delicious. Cake mixes can be expensive, but they go on special a few times a year so I wait until then and stock up.

I gave it 4 stars because there are a couple of editing errors, like the Tunnel of Fudge glaze recipe calls for 4-6 teaspoons of milk when it should be tablespoons. But overall, a good bundt book!
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