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Easy Cakes Paperback – 1 Sep 2004

4.6 out of 5 stars 5 customer reviews

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Product details

  • Paperback: 64 pages
  • Publisher: Ryland, Peters & Small Ltd (1 Sept. 2004)
  • Language: English
  • ISBN-10: 1841727121
  • ISBN-13: 978-1841727127
  • Product Dimensions: 19.4 x 19.2 x 1.4 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 677,706 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Paperback Verified Purchase
A book which says 'easy' and actually is!
I was sceptical about it at first. I have just made the Fresh Orange Cake with Sticky Glaze. page 45
The recipe said put the butter, sugar and basically all the ingredients into a bowl and beat with a wooden spoon or an electic mixer.
I did it, and it worked. No beating this, that, or the other separately.

I'm an old hand at baking and tend to add to or remove ingredients as I think fit in any recipe. In this one I put a knob of butter rather than the 120grams suggested and I was very pleased with the result.

A super cook book if you prefer your recipes to mostly have less than a dozen ingredients.

It did seem to recommend and have photos of a number of odd shaped cake tins, but I used a plain square loose based cake tin and it worked just fine.
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Format: Paperback
I bought this book as I make a lot of sponge cakes and have wanted to expand my 'range'. As the other reviewer said, there seems to be a requirement for some odd tins and to be honest I didn't feel that the book was worth the money - there were not enough recipes for what it costs.
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Format: Paperback
I love Nordic ware bundt tins, many of which are now sold in the UK. The recipes are, however, hard to come by in metric quantities (I tried converting a cup of flour to any type of weight (ounces or grams) and I found a range of equivalent weights from 8.5 oz up to 12 oz). I contacted Nordic ware, but they don't have the recipes on their web-site in anything but cups. Also, you might think that you could use any cake recipe, but if you do, the definition from the tin isn't crisp enough. To get good mould definition, you need to be making quite a heavy batter. (Bundt cakes are essentially pound cakes - pound of this, pound of that, pound of the other).

Easy Cakes by Linda Collister is my first (and only) port of call when I want to make a bundt cake.

My favourite recipe is the chocolate spice cake - chocolate cake with lumps of crystallized ginger in the mix. It is absolutely divine, especially served with the recommended toffee sauce, which is dead easy to make. The kids ask for this recipe for every birthday cake (I made a pirate ship and the kids made the sails out of card, attached to kebab sticks). Beware though that the quantities in the book for this particular cake are half those required for the '10 cup' capacity pans - I just double the quantities (not needed for the other recipes). The cake is perfect every time. Serve the cake dusted with icing sugar (I'm not someone who has the time or the inclination to do advanced sugar craft:-) ).

The recipe for mini gingerbreads is a revelation - I never thought I could turn out a cake like this - very moist, and bursting with flavour. My only criticism of this recipe is where Linda C says heat the treacle, golden syrup and milk mixture 'gently' - mine curdled in a flash.
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Format: Paperback Verified Purchase
Most recipes are "Throw everything in the bowl, mix for 5 minutes and stick it in the oven. Results are every bit as good as the store bought variety. I wholeheartedly recommend this book. Pity it's out of print, but the Used copy I got from Amazon for 1p as as good as new.
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Format: Paperback Verified Purchase
as a gift, good recipes.....
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