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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery |  | Author: Erin McKenna
Publisher: Clarkson Potter
Category: Book
List Price: $24.00
Buy New: $12.98
as of 3/10/2010 23:08 CST details
You Save: $11.02 (46%)
Seller: treebeardbooks
Rating:  reviews
Sales Rank: 2530
Media: Hardcover
Edition: First Edition
Pages: 144
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7.9 x 0.6
ISBN: 0307408833
Dewey Decimal Number: 641.5638
EAN: 9780307408839
ASIN: 0307408833
Publication Date: May 5, 2009
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
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!
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| Customer Reviews:
 Amazing March 6, 2010
Katharine E. Gottfried (Charleston, SC)
0 out of 1 found this review helpful
This is the only cookbook I have ever purchased and used for more then a week. If you take the time to read the intro and the directions and follow closely you will end up with some amazing baked goods that are actually kind of good for you. Not only does the food taste unreal but it does not leave you with that greasy, gross, sugary stomachache that most sweets do. Buy it, you will not be disappointed.
Great book, need help? just ask! February 20, 2010
Lukas (NYC)
1 out of 2 found this review helpful
Okay, so as a newer vegan I have been trying to create great frosting, as I love cake more than anything. I tried the smart balance, powder sugar, nastiness and that made me nauseous, so i was determined to find a new recipe. I have several methods of how to make frosting now, but I went into baby cakes in the lower east side a little back, and immediately fell in love with the lightness of the frosting. I also loved the idea that it was made with natural ingredients (coconut oil, like olive oil, has so many great properties, its fat your body needs) agave nectar (which is better than sugar, duh) etc etc. well I bought the book. yeah the ingredients are really expensive, but hey, we know its not cheap eating rare ingredients. anyways, i bought the book, the ingredients, and started making. well my frosting didn't work out. it was grainy and runny. tasted good though, but the texture was way off. i went online and found reviews that were pretty extreme saying erin was a liar and the recipes were fake etc etc. i really got bummed out and felt like i was had or something. i told my boyfriend we wasted so much money and was really upset. then i saw a reply by babycakes on a board saying if you need help write them at (...).unlike a lot of people i was determined to give them a chance and not give up, when was baking ever successful the first few times, thats the fun, trial and error. (sorry just watched julia and julie). i wrote them my concern that night and emily (the general manager) wrote me back the next day, giving me tips and reasons why my frosting might not of turned out. well, i decided take the information, and what i knew about the products and try to save the already made frosting. I added a tablespoon more of coconut flour because in the book it said it was a great thickener. emily told me the lumps was because i added the coconut oil to ingredients that might of been cool because it hardened without mixing completely. I decided to heat the frosting over med heat and stir until it became a liquid again, and stirred it really good. put it in the fridge to cool and it thickened perfectly. i think like anything new, you need to be patient and try until you perfect the art of it. and if you get stumped, ask questions, they helped me so quickly and were so nice that i can't help but feel i need to give 5 stars for their great customer service! if you want some other type of frosting ideas i have tried and had success with email me at (...) or if you want to ask about the frosting by babycakes hit me up.
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