Warren Brown wants you to bake your cake and eat it, too. And he wants you to conquer your fear of flour and learn to love every step of cake baking — including, of course, the step in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends. (Not to mention the moment when you yourself get to sample a slice of that lovingly crafted creation.)
For Brown, love and baking are inseparable. After all, he abandoned a career in law to do the work — baking cakes! — that he finds truly satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either — and getting it right isn’t nearly as hard as you think.
Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (Sassy, a pound cake made with mango purée and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything