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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: 23.1 x 19.8 x 1.8 cm
  • Shipping Weight: 621 g
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: #13,809 in Books (See Top 100 in Books)


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3.8 out of 5 stars
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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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2 of 2 people found the following review helpful By marilee welch on July 5 2011
Format: Hardcover
Overall, this cookbook has been disappointing. There is ONE chocolate cake recipe in it that I've made and people absolutely love it, including myself. So, the cookbook is not a total waste, there are SOME good recipes in it. Although, too many recipes fail. I read the recipes carefully and followed the recipes word for word just like the author of the book instructed, but still, time and time again the end results have been inedible. This is especially problematic when all of the ingredients are specialty ingredients (a.k.a. extremely expensive ingredients). Still, if you really need a vegan and mostly-gluten-free cookbook, this book has a handful of recipes that may even become favourites. Whatever you do though, do NOT attempt to make the icing. I tried making the icing on three different occasions (with 3 different types of "soymilk powder") and it's never resulted in anything that looked even remotely like icing, much less edible. From reading other reviews, it appears to me that most people have found that the icing recipe fails too.
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6 of 7 people found the following review helpful By C. Hayward on July 22 2009
Format: Hardcover
Tried a couple recipes, cupcakes were very tasty when very fresh (hours) but became rubbery by next day. Found it helpful as a way to modify regular recipes to be egg free.
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5 of 6 people found the following review helpful By Connie on May 5 2011
Format: Hardcover
The cookbook is not worth it. If you are really trying to bake something gluten-free, look somewhere else. When you read the recipes, you crave them without a doubt... when you try to make them... it's a whole another story. Besides the fact that the ingredients are very pricey, the outcome is impossible to eat. I tried the flapjacks, they were hard as sole. I tried the lemon poppyseed loaf, it never got cooked through, it was gummy and it turned into a rock in 48 hours. The vanilla frosting never worked, it was like a soup... I'm an experienced baker and I've been baking gluten-free for over a year and I never had a problem with other gluten-free cookbooks. I'm very careful with measurements, I have an oven thermometer, so, it's the recipes that are wrong... I don't have the time to start experimenting with proportions or other ingredients... If they make a recipe book, it's for the recipes to work... And these, DON'T. Don't waste the money on this one.
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7 of 9 people found the following review helpful By L. Jensen on Dec 2 2009
Format: Hardcover
I was so excited to try out the recipes in this book. It is beautifully made and the concept terribly exciting. I have so far tried 4 of them. I am a skilled baker, and rarely if ever experience any undesireable results. NOTHING in this book so far has worked for me. Following the recipes to the letter, I have made a number of batches of icing (both of the chocolate and vanilla variety) Neither kind ever set, or resembled anything CLOSE to icing. It was left to set in the fridge for the recommended 6 hours, then when it still wasnt set, I left it for an addition 24hours...still a lumpy, globby, runny mess...resembling something like a melted Ice cream float with little bits of sand floating in it. The lemon poppyseed tea cake smelled incredible, but ended up a overly rich mushy mess in the middle, with a golden exterior, and was so 'fatty', tasting mainly of coconut oil. I even left it in the oven much longer than instructed, but following the toothpick test. I have heard that the author appeared on Martha Stewart and used a totally different recipe than what appears in the book for her icing. Im guessing, that based on the great success of the bakery in New York, that the recipes in this book are not true to the bakery originals. Everything tastes mainly of Coconut (due to the huge amounts of coconut oil)...and nothing seems to cook thru or set.

I will be trying more of the recipes (as I refuse to concede defeat quite yet) and will be lowering the oil content in an effort to render less mushy, less rich, and possibly edible result.
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