Baking With the Cake Boss

Baking With the Cake Boss

100 of Buddy's Best Recipes and Decorating Secrets

Book - 2011
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Designed to be used by beginners and seasoned bakers alike Baking with the Cake Boss is a cookbook that guides the reader from the simplest butter cookies to magnificent themed, holiday, and wedding cakes, in his characteristic style full of enthusiasm and passion, and super-supportive of the reader's ability to replicate his baked goods and cakes at home. He starts with a few general notes and directions about basic baking skills, to be cross-referenced by the text (scaling and mixing, rolling, piping, etc.), and then moves on to recipes (which have personal stories woven throughout). It will include 70 decorating styles and recipes all together.
Publisher: New York : Free Press, c2011.
ISBN: 9781439183526
Characteristics: vii, 337 p. :,col. ill. ;,24 cm.
Alternative Title: Cake boss (Television program)


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ksoles Jul 14, 2014

Buddy Valastro, the famed "Cake Boss" of Carlo's bakery in Hoboken, NJ, makes stunning cakes. Every one of his TLC episodes features two edible masterpieces, from eight-tiered wedding cakes to realistic landscapes to motorized cars and trucks. Needless to say, I had high expectations for a book advertising his "best recipes" and decorating secrets."

Though understandably not as detailed as those on his show, Buddy's decorating tips will improve the work of any baker. The book clearly explains decorating basics, walks through the simplest cakes, then progresses to the more advanced. Step by step pictures enhance the instructions and make the learning process more pleasurable.

Unfortunately, Valastro doesn't present any new recipes here; you'll find the same ones in his first book. If you don't own the first book, rest assured that some of these recipes hit the spot: chocolate mousse, italian custard, chocolate cake and most icings can serve as great foundation recipes. However, those that miss the mark REALLY miss the mark. Follow the vanilla cake recipe and you'll end up with two giant hockey pucks. The formula calls for vegetable oil, no butter, and no creaming of the fat with the sugar. In commercial bakeries, bakers use emulsified shortening as a fat source in "high-ratio" cakes, since emulsified shortening allows a cake to hold more sugar. In his home baking book, Valastro carelessly substituted vegetable oil for emulsified shortening, even though these two ingredients behave completely differently. His cannoli shell dough comes out as a wet mess and his cream puff filling more closely resembles soup.

Some shining moments but overall a disappointing display of inconsistency.

Jul 06, 2012

awesome recipes!!! love cake boss! #imagineteencontest

spencer123 Jun 09, 2012

This is a great book! Inspired me to try my hand at fondant! Gives lots of little hints.

debwalker Dec 12, 2011

Sony's hero!

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