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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Hardcover – May 5 2009


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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery + BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles + Flying Apron's Gluten-Free & Vegan Baking Book
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Product Details

  • Hardcover: 144 pages
  • Publisher: Clarkson Potter (May 5 2009)
  • Language: English
  • ISBN-10: 0307408833
  • ISBN-13: 978-0307408839
  • Product Dimensions: 19.8 x 1.7 x 23.8 cm
  • Shipping Weight: 621 g
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #30,149 in Books (See Top 100 in Books)

Product Description

Review

"In this book, Erin has finally shared her trade secrets — the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."
—Tom Colicchio (from the Foreword)

"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."
—Natalie Portman

"I have multiple food sensitivities…and I’d pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it’s all delicious!"
—Zooey Deschanel

"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
—Mary Louise Parker

"Thank all that is holy for BabyCakes NYC…"
—Pamela Anderson

About the Author

ERIN MCKENNA is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’s Bazaar, In Style, and O, the Oprah Magazine.

Customer Reviews

3.8 out of 5 stars

Most helpful customer reviews

7 of 7 people found the following review helpful By Benjamin on Dec 28 2010
Format: Hardcover
My girlfriend and I have had this book for over a year, and after just throwing out another batch of inedible, expensive baking from this book we're finally through with it. We've both visited the bakery in New York and loved everything we tried. It must be something in the New York water that makes these recipes work, because even the woman working the night we visited Babycakes said that most people don't get very good results using this cookbook and they've had a lot of complaints. Take it from the source and avoid the expensive disappointments!

We do a lot of vegan and gluten-free baking and this is the only book that consistently disappoints. The ingredients are impossible to track down in one location (and we're in Vancouver), and after enduring the expensive grocery safari that precedes each recipe the least we could hope for is something edible!

After the first couple of disappointments, we really followed the next recipe to the letter to try and narrow down where we were going wrong. You can't substitute *anything*, but that's not too surprising. Even when we were scientifically calibrating each ingredient with a painful amount of attention to detail, the results were terrible. I have tried a lot of cookbooks and this is the only one that yields such consistently abysmal food.
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7 of 7 people found the following review helpful By mondayjane on Oct. 24 2010
Format: Hardcover
Made the vanilla cupcakes with chocolate "frosting".

The frosting was unusable. Gloppy, too liquid and lumpy despite an incredible amount of mixing and precise measuring. There was no way I was going to use it and it got dumped in the compost.

I tried to have more faith in the cupcakes (since I had spent over $60 on the ingredients to make 24 cupcakes, stupid me). Again, although I used the precise measurements these turned out dry, mealy and simply not yummy. They tasted like - well, what you would eat if you were allergic to very delicious things.

I believe there are better recipe books out there for vegan/gluten-free baking. I will not be using any of the Babycakes recipes again.
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4 of 4 people found the following review helpful By Leah L. Mollohan on Feb. 10 2010
Format: Hardcover
I am a Naturopathic Doctor so many of my patients can't eat Wheat, Dairy, & Eggs. A friend sent me this book for Christmas and I absolutely love the recipes I have tried. I am now recommending it to all of my patients who want to enjoy deserts without all the bad stuff. Make sure you get the coconut oil that isn't virgin or extra virgin as this will make everything taste like coconut slightly. The non-virgin is also a lot cheaper too. I use Omega Nutrition Coconut Oil and it is by far the best coconut oil I have found. All ingredients can be found at the Bulk Barn or a health food store making these recipes very easy to create.
To those who are expecting these deserts to taste as good a day or two later, you are expecting too much...this isn't wheat you are baking with!!! Although the brownies are still excellent, now 3 days later, it is all I can do to not eat them all at once, thank goodness I only made half the batch to test them! Happy baking.
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5 of 5 people found the following review helpful By Pilar on Oct. 20 2009
Format: Hardcover
I cannot believe how amazing and tasteful these recipes are! My son is dairy, gluten and egg intolerant and I thought this was the end for him to be able to eat any type of cake, cookies or bread that tasted really good. I've got to tell you, Baby Cakes is now good for the whole family!! Thank you so much!!!
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10 of 11 people found the following review helpful By D. L. Cronin on July 5 2009
Format: Hardcover
This is a great cookbook for vegans, and anyone suffering from specific food allergies. The chocolate cupcakes are the most amazing cakes I have ever made... vegan or not. It's fun and beautifully laid out. Initially, I did have trouble finding some of the ingredients, but this also became useful - I learned more and more about the different health food stores in my community until I found a shop that had everything in stock.

I'm passionate about serving delicious food that is also health-conscious and this book helps me indulge in this passion!
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1 of 1 people found the following review helpful By Erin Robert on April 18 2010
Format: Hardcover
This book is a must buy for anyone with gluten sensitivities and/or milk or egg allergies. I bought the book to bake for my daughter who cannot have gluten or dairy, and the recipes are easy and DELICIOUS! I have had great success with all the recipes in the book, and you would never guess that the recipes are gluten free and vegan. The baked goods are moist and delicious. A word of caution if you live in a small town - most recipes require Bob's Red Mill Gluten Free Flour Mix, although I have gotten the same results with the gluten free all purpose flour mix from the Bulk Barn. Also, many recipes need agave syrup and coconut oil(but you can sub in canola).

For those who are sensitive to gluten, the biscuit section uses spelt flour, which does contain gluten.

A fantastic book. Well worth it!
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2 of 2 people found the following review helpful By B. Sanders on Jan. 7 2011
Format: Hardcover
I purchased this book after taking it out of the library and immediately falling in love with it after the first recipe I tried! Erin is a goddess! I have so far loved all recipes I've tried. The chocolate cupcakes are great, and the spelt flour biscuits (if you can handle spelt) are amazingly easy and fast for a quick dinner fix.
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5 of 6 people found the following review helpful By Anastasia Ledwon on Jan. 28 2010
Format: Hardcover
Have really enjoyed this cookbook, especially having friends with celiac disease and another who's vegan.

A few notes to remember: 1) Everything in the book makes more than it states!!! The brownies make about 48 (not 24), the blondies made about 36 (not 24), the banana bread should be made in TWO of the recommended-size loaf pan (one huge one leaves it mushy in the middle), etc.; 2) Do NOT vary from the recipes EVER. Erin states this at the beginning but if you didn't read that part, you'll make a mess. EXACT measurements are very important.; 3) I made the vanilla icing and it was excellent (not sure why the reviewer below had trouble).; 4) Some of the cooking times seem to take longer so either extend cooking time (using toothpick test) or shrink pan sizes. ; 5) Just about everything tastes fabulous the day you make it. The cupcakes are quite hard and dry-ish by the next day but the brownies were still okay. The cornbread is the best I've ever had but only when fresh. I took all the extra cupcakes and made the crumb base, then froze it. Seems to work the best.

I loved using the coconut oil as it didn't taste like anything. Make sure you get the virgin coconut oil, NOT the usual stuff that restaurants use that's made from the copra. The good stuff is found in health food stores and is rather expensive, only sold in small quantities.

Good luck!
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