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Cake Boy [Hardcover]

Eric Lanlard

List Price: CDN$ 21.99
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Book Description

Oct. 5 2011
There are a few simple secrets to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, cookies or puddings, you will discover in Cake Boy how to make them the best.

Cake Boy's simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Soufflè. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart.

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Product Details

  • Hardcover: 224 pages
  • Publisher: Mitchell Beazley (Oct. 5 2011)
  • Language: English
  • ISBN-10: 1845336054
  • ISBN-13: 978-1845336059
  • Product Dimensions: 23.6 x 19.6 x 2.3 cm
  • Shipping Weight: 953 g
  • Amazon Bestsellers Rank: #486,094 in Books (See Top 100 in Books)

Product Description

About the Author

Eric Lanlard, master pâtissier and twice winner of the prestigious Continental Pâtissier of the Year at the British Baking Awards, has earned himself an international reputation for superlative cakes with an impressive A-list clientele. Having trained in France, Eric moved to London, where he ran the patisserie business for Albert and Michel Roux. He stayed there for 5 years before launching his own business, and now creates cakes for his clients and for his cafè-pâtisserie, Cake Boy, in London.


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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  2 reviews
8 of 8 people found the following review helpful
4.0 out of 5 stars Cake Boy -- More Than Just Cakes July 20 2012
By M. Hill - Published on Amazon.com
Format:Hardcover
The cookbook contains 89 tempting recipes divided within the following chapters: Sponge cakes, Tarts, Meringues, Muffins and Cupcakes, Tray bakes (brownies/bar cookies,) Festive recipes, Cheesecakes, Desserts, and Pastries and cookies.

The book is lavishly illustrated although not every recipe has an accompanying photograph. The paper used is high quality and if spills are promptly wiped-up the pages remain undamaged. The book mostly remains open when lying on a countertop and with use will probably completely relax.

The ink color used throughout the book is mercifully, black, which makes it much more user friendly than some of the stylish colors I sometimes find in cookbooks. It is almost impossible to read those pale colors (aqua, mauve, etc.) from a standing position looking down at the book on a countertop. So, I'm glad the ink color is black, but the font size within the recipes is small - around eight point. From a practical standpoint that small size makes it almost impossible to read (even with great eyesight) from the above mentioned standing position in the kitchen.

I tried out a few recipes and was pleased with the results. Hot Gingerbread Souffle is simply amazing. The author suggested serving the dish with homemade vanilla custard, but I put a small scoop of good vanilla bean ice cream on the side and it was wonderful, too.

The Red Velvet Cupcake recipe is delectable and thankfully avoids red food coloring, instead relying on the chemical reaction of the baking soda and vinegar. The use of chocolate buttercream frosting with the cupcakes didn't appeal to me so I substituted the cream cheese frosting recipe included in the book and was very happy with the result.

Because strawberries are currently plentiful, I next tried the Bakewell tart and was delighted with the taste. I do have a small complaint with this recipe - the photograph shows sliced almonds sprinkled over and baked into the top of the tart but there is no mention of them in either the list of ingredients or the instructions.

Obviously this is not a fatal flaw - it is easy enough to toss some onto the top of the tart before baking, but it does cause me to question the testing and editing of the book. Hopefully, this is just a small mistake and nothing more, but I don't know.
1 of 1 people found the following review helpful
5.0 out of 5 stars beautiful and delicious April 22 2013
By autumnchild83 - Published on Amazon.com
Format:Hardcover|Verified Purchase
Beautifully design and full of photos; not just of the finished desserts--- lots of step by step photos and of mr. lanlard, too. ^__^ tips and tricks to make the baking process easier. I've tried the blueberry muffin recipe and LOVE how moist they came out. Some recipes do require a lot more technique and ingredients but there's A LOT of recipes and variety to pick and choose. I can't wait to visit the actual cake boy cafe!

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