4 of 7 people found the following review helpful
Lovely recipes but lacks specific detail,
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This review is from: Love Bakery: Cupcakes from the Heart (Hardcover)
This is a beautiful book with lovely recipes & written with a passion, yet, I feel, lacking detail. For example sugar paste cut outs are mentioned, but not really explained. What is sugar paste? How do you work with it? What is a cut out gadget? The introduction & explanation of equipment & ingredients could be much better.
It would also be helpful to know how long these cakes keep for. Can you freeze them? Anything specific about storing them? Will the sugar paste butterflies, flowers, whatever, wilt if stored on the butter cream icing for more than a few hours? You may think I am being pedantic, but having taught Home Economics & cooking for over 30 years, these are the very pitfall areas which new bakers & cooks fall down on & need help with. Maybe the author is assuming a certain entry level, in which case I am at fault in my review, yet she says she started with little knowledge herself, then surely here is someone very well placed to explain all this new cupcake baking detail.
Each recipe is illustrated with a beautiful picture of what you are aiming to achieve & there are some great ideas for design, colour combinations & recipe flavour combinations. So one star off for the lack of details otherwise 5 for the rest of the book.
If you like flying by the seat of your pants or already know something about baking, then this book is without a doubt a beautiful & yummy addition to your collection & you should most certainly buy. If you are a complete novice you may need another more detailed book to hold your hand & fill in the missing gaps, then you will be well armed to tackle the delights within.
Katy Thompson - Home Economist & Aga Cookery Demonstrator
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Initial post: 8 Jul 2012 21:01:21 BDT
To be honest, any modern cook who is unsure of a term will Google it. Soft peaks for meringues? You'll find detailed descriptions, including photos, in seconds. There just isn't the need to provide Delia levels of detail for people in the Google age. Similarly, you'll get a better freezing guideline from the net (my research, several years ago, taught me that fat freezes well and water badly - and un-iced cakes freeze better.) That being so, I'd far rather have either sciencey details (why acid such as buttermilk is important) than basics on storage or what sugar paste is.
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