July 1, 2022
The cakes included here are designed for ""day-to-day moments that warrant a spark of joy."" And how joyful they are! Chesnakova (Hot Cheese, 2020) has compiled a selection of cakes bursting with colors, from familiar treats to inventive combinations, with flavors spanning common fruits to rich spices and in a range of complexity and time consumption. The organization of the book speaks to what home bakers know: some shapes work better for a crowd, others for a casual afternoon treat; Bundt and tube cakes can be showstoppers with lower effort; and layers are almost never necessary to create a memorable dessert. Though the variety is broad enough to suit most palates, these recipes tend toward slightly less sugar than in traditional American cakes--all the better for everyday. Early remarks about tools, techniques, and ingredients will help ensure successful baking, and introductions to each recipe will offer further guidance on ingredient selection and substitution. A warm and welcoming volume that will add some easy-to-acquire pizzazz to any culinary collection.
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September 1, 2022
This work by the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes finds its own niche among a wealth of cake compilations by famous bakers, regional specialists, and elaborate decorators. The chapters are arranged by the shape of the cake pan instead of the more typical arrangement by flavor or occasion. This innovative choice is successful and informative. The introductory material that describes general ingredients and instructions is straightforward, providing essential help to beginners, and it even offers a few new tips to the experienced. The recipes themselves are easy to follow and include side notes with additional friendly advice. New bakers will find comfortable possibilities here, such as the Russian Napoleon Cake that uses a packaged, rather than homemade, puff pastry. Bakers with developed skills will also find new flavors to try. Top picks include the delicious birthday cake with malt powder in the batter and frosting, and the salted butterscotch fudge sheet cake, which is too yummy for words. The photos that accompany the recipes are homey but tempting. VERDICT Library patrons will love this cookbook for its "just right" size and content.--Danise Hoover
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