∎ [PDF] Good Housekeeping Favourite Cakes Bakes Cupcakes 250 tried tested trusted recipes; Delicious Results By author Good Housekeeping Institute 0884283088654 Books

Good Housekeeping Favourite Cakes Bakes Cupcakes 250 tried tested trusted recipes; Delicious Results By author Good Housekeeping Institute 0884283088654 Books

Download As PDF : Good Housekeeping Favourite Cakes Bakes Cupcakes 250 tried tested trusted recipes; Delicious Results By author Good Housekeeping Institute 0884283088654 Books

Good Housekeeping Favourite Cakes, Bakes & Cupcakes has all you need to make your own fabulously tasty treats.

Good Housekeeping Favourite Cakes Bakes Cupcakes 250 tried tested trusted recipes; Delicious Results By author Good Housekeeping Institute 0884283088654 Books

I bought this book during a trip in the UK because 1)I love English baked goods; 2)while I cook a lot, I’d never done much baking and wanted to do more; 3)I felt kind of bad about the amount of time the lady in the shop had spent helping me look for the type of book I wanted (a book on English steamed puddings such as the one from the UK Pudding Club, which I ultimately found in a different store), and felt I should buy something, despite how stupid it was to buy a hardcover book that I’d have to carry in my suitcase for the rest of the trip. So far I’ve made 9 of the ~250 recipes and found them all wonderfully successful despite my novice baker status. Many of them – various teacakes, the Victoria sponge, Victoria chocolate sandwich, and the sticky ginger ring, for instance – are very Engish and certainly don’t appear in my “Betty Crocker Cookbook,” or my “Joy of Cooking,” or another great new acquisition, the “King Arthur Flour Baker’s Companion.” There is a great spectrum of recipes: simple cakes, complex layer cakes, “tray” cakes, cupcakes, muffins, meringues, tarts, trifles, and frozen cakes are in there. Another reviewer has written complaining of bland, pastel photos. The backdrops of the photos are indeed pastel and in soft focus, but the color and brightness of the actual baked goods (there’s a picture for every single recipe) are very true-to-life, and are both inspiring and informative in that they give one a very good sense of what the finished product should look like, including, in many instances, what the texture of the cake should look like when cut. The same reviewer also complained about the book including calorie/fat data for each recipe, but I kind of like that, since it encourages you to bake certain recipes for guests rather than planning to eat them yourself. This is a great book for novices from the standpoint of the recipes being very reliable (in my experience so far), although it is not a great book for learning technique. There is a small technique section in the back that inexplicably details how to line a baking tin with parchment (a pretty obvious procedure), but doesn’t provide any information on the entirely non-intuitive ribboning egg foaming technique used in the supposedly easy Cappuccino and Walnut Cake. That’s a great cake, but do some searching on the Internet and learn about ribboning before attempting it, or you’ll be sorry! Also, if you are an American, be prepared to spend some time figuring out the differences between American and British baking technique, nomenclature, and materials (Internet to the rescue again!). For instance, in the UK, all bulky dried ingredients are weighed; 11 oz of flour means 11 oz by weight! Cocoa powder is Dutch process, not natural, unless otherwise specified! Also, if you are doing this baking in the USA, you’ll have to purchase some items on Amazon (golden syrup, muscovado sugar, stem ginger, among them) that simply aren’t found in your local midwest supermarket. The muscovado is pricey, but the good news is that as long as you aren’t using it as decoration, you don’t need to use all that caster sugar. American sugar is milled finer than UK sugar and will melt into eggs just fine. Bottom line – well worth the money and the shelf space if you want to explore everyday baking in the English mode.

Product details Hardcover 288 pages Publisher Collins & Brown (2010) Language English ISBN-10 1843405873

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Good Housekeeping Favourite Cakes Bakes Cupcakes 250 tried tested trusted recipes; Delicious Results By author Good Housekeeping Institute 0884283088654 Books Reviews

There is something slightly uninspiring about this book I can’t quite put my finger on it. I don’t know whether it is the very pale photos, the pale layout, the fact that instead of an inspiring text as introduction to each recipe it has the dreadful information stuff like the calories, saturated fats, etc…. Come on, if you are buying a book on cakes and cupcakes you don’t need to be told that whatever you make is rich on calories? And if it has lots of cream it will have more calories? As far as the saturated fats go…. We should all know by now how healthy they are, so that is maybe the reason they are included but still… no one buy a book like this hoping to better their diet.

That aside I haven’t tried any of the recipes yet as I have just read through it. Most of the recipes are quite straightforward other than the decorated cakes but I won’t be making. Funny enough there is a suggestion to make the Double-chocolate Brownies without butter but they have to be eaten within an hour of being taken out of the oven. Who on earth would want to do that? Butter is so healthy for you… maybe someone with some intolerance to butter but then why not use another recipe which doesn’t need butter without any problems?

I hope to start trying out some recipes soon and then I will post here an update.
I bought this book during a trip in the UK because 1)I love English baked goods; 2)while I cook a lot, I’d never done much baking and wanted to do more; 3)I felt kind of bad about the amount of time the lady in the shop had spent helping me look for the type of book I wanted (a book on English steamed puddings such as the one from the UK Pudding Club, which I ultimately found in a different store), and felt I should buy something, despite how stupid it was to buy a hardcover book that I’d have to carry in my suitcase for the rest of the trip. So far I’ve made 9 of the ~250 recipes and found them all wonderfully successful despite my novice baker status. Many of them – various teacakes, the Victoria sponge, Victoria chocolate sandwich, and the sticky ginger ring, for instance – are very Engish and certainly don’t appear in my “Betty Crocker Cookbook,” or my “Joy of Cooking,” or another great new acquisition, the “King Arthur Flour Baker’s Companion.” There is a great spectrum of recipes simple cakes, complex layer cakes, “tray” cakes, cupcakes, muffins, meringues, tarts, trifles, and frozen cakes are in there. Another reviewer has written complaining of bland, pastel photos. The backdrops of the photos are indeed pastel and in soft focus, but the color and brightness of the actual baked goods (there’s a picture for every single recipe) are very true-to-life, and are both inspiring and informative in that they give one a very good sense of what the finished product should look like, including, in many instances, what the texture of the cake should look like when cut. The same reviewer also complained about the book including calorie/fat data for each recipe, but I kind of like that, since it encourages you to bake certain recipes for guests rather than planning to eat them yourself. This is a great book for novices from the standpoint of the recipes being very reliable (in my experience so far), although it is not a great book for learning technique. There is a small technique section in the back that inexplicably details how to line a baking tin with parchment (a pretty obvious procedure), but doesn’t provide any information on the entirely non-intuitive ribboning egg foaming technique used in the supposedly easy Cappuccino and Walnut Cake. That’s a great cake, but do some searching on the Internet and learn about ribboning before attempting it, or you’ll be sorry! Also, if you are an American, be prepared to spend some time figuring out the differences between American and British baking technique, nomenclature, and materials (Internet to the rescue again!). For instance, in the UK, all bulky dried ingredients are weighed; 11 oz of flour means 11 oz by weight! Cocoa powder is Dutch process, not natural, unless otherwise specified! Also, if you are doing this baking in the USA, you’ll have to purchase some items on (golden syrup, muscovado sugar, stem ginger, among them) that simply aren’t found in your local midwest supermarket. The muscovado is pricey, but the good news is that as long as you aren’t using it as decoration, you don’t need to use all that caster sugar. American sugar is milled finer than UK sugar and will melt into eggs just fine. Bottom line – well worth the money and the shelf space if you want to explore everyday baking in the English mode.