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Library | Shelf Number | Material Type | Status |
|---|---|---|---|
Searching... Montford Library | 641.865 MILL | Reference Non-Fiction | Searching... Unknown |
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Summary
Summary
Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that's what makes a cupcake such a perfect delight--and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag. How about cupcakes decorated with sugar butterflies, Winter Spice Cakes with snowflakes, and sinfully good Chocolate Mousse Layered Cupcakes? With these recipes at hand, any amateur pastry chef can wow a crowd.
A Selection of the Good Cook Book Club.
Reviews (2)
Publisher's Weekly Review
Targeted toward bakers with passionate memories of cupcakes and lots of time to spare, this book's polka-dotted, chocolate-dipped and sugar-dusted treats will awe those used to making cupcakes the quick and easy way. Divided into 36 cupcake "projects," each with recommendations for frostings and toppings, Miller's book is a pleasure to look at, but it's largely impractical for regular home cooks. None of the recipes have estimated preparation times, but it's clear that a few of the most spectacular projects-Apple Delight Cupcakes, Butterfly Cupcakes, White Chocolate Roses Painted with Petal Dust, a Cupcake Solar System, etc.- would take hours, if not days, to complete. That said, some of the simpler recipes are faster. Chocolate Cabernet Cupcakes, for example, take only about an hour to make, and their cherry wine flavor would not be out of place at a black-tie party. In fact, the chocolate recipes are consistently impressive: Miller's Chocolate Sour Cream Frosting is good enough to eat by the spoonful, and her Chocolate Buttermilk Cupcakes are tangy and moist. The book does contain a few editorial mistakes (such as the directive to slice off the top of a cupcake, eat it and then frost it), but these are compensated for by the stunning artistry of the cupcakes, which feature a multitude of decorative techniques including chocolate cages, fondant and candied flowers. (All of these are clearly demonstrated with photographs and step-by-step instructions.) An excellent choice for a caterer or a professional baker, this book would most useful to those who have the time, energy and audience to enjoy delicious, upscale cupcakes. (Mar.) Copyright 2004 Reed Business Information.
Library Journal Review
The second entry in a new series, this heavily illustrated little book showcases 32 cupcake recipes from 16 chefs, caterers, and other "contributing designers." The decorations are the thing, many of which are built on one of three basic cupcake recipes included here. The results range from understated Spring Pastels to the rather garish Mardi Gras Party Cakes. All are shown in color photographs, and there are numerous step-by-step photos with each recipe and in the introduction to ingredients, equipment, and techniques. For larger baking collections. [Good Cook Book Club selection.] (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.