Most helpful positive review
18 of 19 people found the following review helpful
Good little book
on 20 April 2012
Bundts, bundts and more bundts with not many pictures to go between them. At first glance on a bookshelf with lots of other cake books vying for your attention, you might be forgiven for putting this book to the side due to its somewhat modest appearance.
That would be a BIG MISTAKE to make. This is another of those books that can be best described as a "hidden secret". It is packed full of recipes and good information and it also serves as a damn good base to experiment from or develop your own ideas for the future. A good confidence builder even.
Starting with an introduction to the author you get a bit of a flavour to her background and what drove her to open a boutique bakery. Then it is on with the show, starting with "what is a bundt?" Even though this is a predominantly American term many people still ask that when they visit the bakery - and they are not confused, curious Europeans either.
The inexperienced wannabe bundt baker is given a great "beginner's course" to bundt making, written not to patronise but to educate in plain language (something many chefs/authors could note well). Close attention is even given to the ingredients (building blocks), the methodology to be used and, of course, the tools that are necessary to build that wonderful edifice.
Thereafter you get to have a go in the kitchen making your own basic cakes (or vanilla cakes as the author calls them) but you are not stuck with a couple of boring recipes but can soon produce such exotic items as a Pina Colada cake or an Aphrodisiac Cherry Vanilla Almond Cake. Yummy! So-called "basic" pound cakes and their variations are also covered.
Not tired of cakes yet? Good as then there is a wide range of chocolate bundt cakes to consider along with marble bundts, savoury bundts and "others". To top it off (sic) you then get a brief overview of frosting and decoration for your cakes to add even more variety. A host of resources, troubleshooting tips and supply suggestions close the book off.
For such a small book you get a lot for your dough (no more food puns - ed) but the information given is clear and easy-to-understand and you don't feel hectored or dazzled by "cooking language" either. A little gem of a book, in fact, that could be a template for other recipe books with ease.