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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth Hardcover – Jul 31 2012

3.6 out of 5 stars 7 customer reviews

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Product Details

  • Hardcover: 176 pages
  • Publisher: Ten Speed Press (July 31 2012)
  • Language: English
  • ISBN-10: 1607741024
  • ISBN-13: 978-1607741022
  • Product Dimensions: 21 x 2.3 x 23.6 cm
  • Shipping Weight: 821 g
  • Average Customer Review: 3.6 out of 5 stars 7 customer reviews
  • Amazon Bestsellers Rank: #20,246 in Books (See Top 100 in Books)
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Product Description

Review

“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions.”
 —Shelf Awareness for Readers, 8/3/12

“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.”
 —The Kitchn, 7/31/12

“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop

About the Author

JULIE RICHARDSON is the owner and head baker of Baker & Spice, a small-batch bakery and café in Portland, Oregon. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and the coauthor of Rustic Fruit Desserts. Her sweet tooth led her to open her first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland, she fell in love with the farms and fruits of the Pacific Northwest and launched Baker & Spice from a stall at the farmers’ market in 1999. Julie spends most days baking cakes, croissants, and pies or teaching classes at SweetWares, her retail bakeware shop. When Julie is not baking, she can be found digging in her garden. She lives in Portland with her husband, Matt, and their many four-legged friends.

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Customer Reviews

3.6 out of 5 stars
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Top Customer Reviews

By L. D. Godfrey TOP 1000 REVIEWER on Feb. 26 2013
Format: Hardcover Verified Purchase
Vintage Cakes was a bit of a disappointment for me. I was hoping for a collection of cakes that brought back memories from childhood. Some of the recipes had familiar names but the recipes weren't the same.That might be my memory. There are recipes for; Mississippi Mud cupcakes,and a Jam Cake that was good. I didn't make ganache frosting and filling,I used jam between the layers because that is what I remember my mom doing. I tried the Red Velvet, and the Classic Birthday cake. Nice cakes but not outstanding. I kept this book because I wanted to try the Gingerbread Icebox Cake with Mascarpone Mousse. This is the last recipe in the book and not what you would call a cake. Also not something you would just whip up everyday.It is made with ginger cookies layered with Mascarpone Mousse.You make the cookie dough, chill until firm and then roll and cut-out the round cookies,I froze my dough into logs and then sliced and baked. Then make the mousse and layer the cookies and mousse until you get something that looks like a cake.Placed on a footed cake plate it looked just like the picture in the book, took it to a potluck. If I made this again I would use my own ginger cookie recipe but the mascarpone mousse was good.I'm not sorry I kept the book but it wasn't really what I was hoping for.
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Format: Hardcover
I borrowed this book from my library and now I will probably buy a copy. I made the Butterscotch cream roll-up and the Honey Bee cake, both were pretty easy and exceptionally good. If you make the cream roll-up you may not have enough filling so I just whipped up another 1/2 cup of cream and added a couple of spoonfuls of the butterscotch sauce to make the filling. The criticism that the recipes aren't vintage is not valid as they're not suppose to be. If you read the full title of the book they are vintage recipes made for today's tastes indicating they have been adjusted for today's taste, technology etc. I'm eager to try more of the recipes in this book, it's a buy.
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Format: Hardcover Verified Purchase
I'm totally pleased with all the choice cakes representing
this delightful collection. There is simple language in
the directions,(historical storyline beginning each recipe,
photographs of your outcome,and who said jelly roll
variations are not around.They are lush & divine,
Honey Bee Cake,Daffidol cake, Italian Cream Cake,
Blitz Hazelnut torte, Real Raspberry in Buttercream icing,
Bourbon Cake, Almond Buttermilk Streamliner Cake,
topped with Lemon Custard Icing,& Lazy Dazy OatmealCake,
are a few of my favourites !
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Format: Hardcover
To produce "Vintage Cakes," professional baker and author Julie Richardson spent months baking vintage recipes, updating ingredients and methodology to revive formulae from a time when a cupcake was literally a cake from a cup. On one hand, this book extends far beyond the classic Victoria Sponge; it revitalizes forgotten delicacies such as Texas Sheet cake and Ozark Pudding Cake and makes them accessible to the modern baker.

On the other, Richardson can't technically call these cakes "vintage" because she has manipulated the recipes so much ("retro" seems a more accurate adjective). Those looking for recipes straight from "the good old days" will find themselves disappointed by these newer versions. Also, the book feels rather thin for such a wide topic and not every recipe includes a photo.

Overall, "Vintage Cakes" contain several delicious-sounding and unusual cakes and provide a venue in which to discover lost classics. Just don't expect those classics in their original forms.
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