I hate to make a negetive review, but I have tried two recipes so far and both were failures. First, I tried the Chocolate Sponge Cake. To me, a sponge cake should be moist. This was extremely dry and the only reason my family ate it was because I put jelly between the layers and frosted it. They didn't want the leftovers. Next I tried the Old Fashioned Ginger Cake. It calls for one 9 inch cake pan, but the batter literally flowed over into my oven when I baked it. I have not yet tried to taste it as the burnt smell make my kitchen reek and spoiled my appetite. There is no way that these recipes were tested before the printing of this book.
I just looked at reviews for other books in this series and it seems that they all have the same problem. I think the author should test the recipes and reprint the book with updates.
Also strange in this book, most the recipes call for self rising flour, which the average person doesn't use. All-purpose can be adapted, but does the average baker know this?
The only good thing I can say is that the concept and variations are intersting. I may try them with other cake reicpes that are edible. I may try the cheesecake recipes, and if I get a good one, I will add to the review.