Cake Boy Hardcover – Oct 5 2011
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Eric Lanlard makes the yummiest cakes on the planet.―Elizabeth Hurley
You would be hard-pushed to not want to use every recipe in this book!―Choice Magazine --This text refers to the Paperback edition.
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.
Most Helpful Customer Reviews on Amazon.com (beta)
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.