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Product Details
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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
—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
Product Description
Forget everything
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
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Most helpful customer reviews
4 of 4 people found the following review helpful
3.0 out of 5 stars
Babycakes,
By
This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (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.
2 of 2 people found the following review helpful
2.0 out of 5 stars
Disappointing.,
This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (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.
4 of 5 people found the following review helpful
1.0 out of 5 stars
Don't buy it.,
By Connie (Canada) - See all my reviews
This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (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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