Top positive review
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A Masterclass in Cake Baking
on 18 October 2013
The book is a Masterclass in baking I own many baking books and, over the past year, I have reviewed quite a few books on cakes and baking. All I can say is GET THIS BOOK ON YOUR CHRISTMAS LIST.
Roger Pizey takes you through all the Basic Techniques you will need. shown in step by step pictures. Every recipe is accompanied by stunning photographs, often two for each bake, the whole cake and a slice, or a variation e.g. Victoria Sponge and Fairy Cakes.
The recipes themselves are clearly laid out with the ingredients and each instruction in the process clearly numbered. There is also a paragraph about the recipe and some recipes have variations too.
Another feature of the book is the pages on 'Where to Eat Cake' in various cities around the world.
For me, the standout recipes in this book were the Raspberry Angel Cake, Willie Harcourt-Cooze's Cloud Forest Chocolate Cake, Pastel de Chocolate Mexicano (A Chilli Chooclate cake), Espresso Marble Cake, Olive Oil Cake with Peaches, Richard Corrigan's More Stout Than Treacle Cake, Basbousa (a Semolina cake), Banana Cheesecake, Mustikkapiiraat (Finnish Blueberry Buns), Cinnamon Bear Claws and Christopher Farrugia's Maltese Prinjolata. I made the Chelsea Buns and the recipe was easy to follow and the buns tasted amazing.
Are you getting the picture? I could go on and on because every cake looks fantastic and fascinating and so, so delicious that I want to make every cake.
Well written recipes, beautiful pictures, lots of cakes I've never even heard of, let alone made, before. The step by step basic techniques is easy to follow and there is also a section at the end of the book called 'Baking Basics' which includes recipes for Creme Anglaise, Creme Patissiere Royal Icing, Chocolate Ganache etc.
Not really a book for a beginner baker, the recipes are clear enough but there are many which demand more technique, fine if you have a little experience of baking and want to expand your repertoire.