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Kiss My Bundt Paperback – 1 May 2010

4.3 out of 5 stars 25 customer reviews

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Product details

  • Paperback: 160 pages
  • Publisher: Life of Reiley (May 2010)
  • Language: English
  • ISBN-10: 0977412024
  • ISBN-13: 978-0977412020
  • Product Dimensions: 15.2 x 1 x 17.8 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Bestsellers Rank: 56,197 in Books (See Top 100 in Books)

Product Description

Review

""This bundt lover's bible spells out how to make just about any variety you can think of, from basic vanilla to Lime Basil, while providing tips on how to achieve the perfect fluffiness and flavor." --"Angeleno

" This bundt lover's bible spells out how to make just about any variety you can think of, from basic vanilla to Lime Basil, while providing tips on how to achieve the perfect fluffiness and flavor. "Angeleno"

About the Author

Chrysta Wilson is the owner of the Kiss My Bundt bakery, where she is known for her Californian spin on the Southern dessert of bundt cake. She lives in Los Angeles.


Customer Reviews

4.3 out of 5 stars
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Top Customer Reviews

By Autamme_dot_com TOP 1000 REVIEWER on 20 April 2012
Format: Paperback
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".
Read more ›
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Format: Paperback
Great Bundt cake recipes - but more than a recipe book - a great read too! Lots of anecdotes regarding recipe 'creation' - lots of scope for tweaking each cake 'idea' Small handy size - not heavy and bulky - just perfect. (and I'm not a baker) Highly recommended.
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This is a great little book. It IS little and has few photos as others have said. But then it is about half the price of the fancier books. In my opinion it packs a punch far beyond its exterior. The method of giving 'template' recipes and then ringing changes on them, makes a lot of sense and encourages bakers to ring their own changes. As a UK user I wish it gave weight measurements but it is an American book. The author specifies how to measure in cups so at least if you do what she says, using US measuring cups, you get a good result. Or if you are more comfortable with weights, measure a US measuring cup of flour as she specifies, then weigh that in grams; and do the same with sugar. Then just round to the nearest easy-to-remember gram. Eg if you weigh a cup of flour, measuring it in the way specified, and it is 121g, round down to 120g. (5g is roughly 1 tsp). Btw 'a cup of butter' = 8 oz = c225g; '1/4 cup of butter' = 2 oz = c55g. As a rough rule of thumb, a cup of flour is about 4.25 oz or 120g, a cup of caster sugar is about 170-190g, a cup of icing sugar is quite a bit less, more like flour.

If you can get hold of good quality cake flour it does make a tenderer, fluffier crumb, and you don't have to worry about beating for too long after you add the flour. If you use McDougalls Supreme Sponge flour you can leave out the leavening.
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This little book is a total wow, I really love it... The recipes are in American weights i.e. in cups so if you are going to purchase the book buy some cups measures which are not too expensive and come in useful for lots of other books. I have tried two cakes so far and took one to work and it was a total success with several people asking for the recipe which was a compliment.
The book takes you from start to finish of the how to bake the prefect bundt......
Buy the book.....
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I bought my bundt tin last year and went in search of recipes, only to be disappointed as most of the bundt recipe books call for packet mix. This book is all cooking from scratch. It is only a little book but the recipes are clear and easy to follow. American conversions are easy to find on the internet, so american weights, oven temperatures are really not a problem.
So far i have made the blueberry cake and the banana cake which were both delicious and went down very well with the family. The strawberry cake is in the oven as i write this review
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This is a great little book, bought it after reading others reviews, have just made the banana bundt in my new Heritage Nordic Ware pan, looks great but still cooling and waiting for its glaze. Look forward to making many more of the recipes.
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This is a book you may easily miss on a bookshelf - small and unassuming. However, once you delve in you will find it is full of little treasures. So far I have made the coconut bundt with coconut buttercream frosting, and the lemon bundt, both of which have had great flavour and great texture. Hoping to get round to doing more recipes from this book soon. Would love to try some of the smaller bundts but can't seem to find any small tins in the UK, only the large ones.
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