2024 the best yellow cake recipe review
Price: $35.00 - $20.97
(as of Nov 20, 2024 12:02:07 UTC - Details)
Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi.
It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever.
From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.
But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
From the Publisher
all about cake by christina tosi
Mint chocolate chip molten microwave mug cake.
Baller birthday sheet cake.
Strawberry-coconut cupcakes.
Pistachio glaze (to top a pistachio bundt cake)
Makes about 360g (1¼ cups)
Put the pistachios in a microwave-safe bowl and zap for 30s to warm them. (to help them break down into a paste more easily.) In a blender, puree the warm pistachios and 50g oil until a smooth paste forms.
Whisk the pistachio paste, confectioners’ sugar, milk, 10g oil, and salt together in a medium bowl just before you are ready to glaze the cake.
Place finished cake on a wire rack to and let it cool completely. Put a rimmed baking pan underneath the wire rack to catch the excess glaze.
With the cake still on the wire rack, pour the pistachio glaze in an even stream all over the top of the cake. (Save any leftover glaze to serve on the side when you slice the cake.) Let the glaze sit for 5 minutes, then sprinkle the cake with the toasted pistachios. Let the glaze continue to set up for 10 more minutes, then dig in!
Ingredients 95g pistachios 50g grapeseed or other neutral oil 160g confectioners’ sugar 45g whole milk 10g grapeseed or other neutral oil 0.5g kosher salt
Publisher : Clarkson Potter; Illustrated edition (October 23, 2018)
Language : English
Hardcover : 288 pages
ISBN-10 : 0451499522
ISBN-13 : 978-0451499523
Item Weight : 2.83 pounds
Dimensions : 8.82 x 1 x 10.3 inches
Reviewer: Steve
Rating: 5.0 out of 5 stars
Title: Another fantastic book
Review: I've been baking from her book for a while now, and got through about a third of the recipes. There are some real stunning winners in this book, and actually I was surprised to find a few clunkers as well.The book is separated into different styles of cakes (i.e. Cake Truffles, bundt and loaf cakes, crock pot and mug cakes, double-layer cakes, and her well-known triple layer cakes.I haven't baked any of the truffles or crock pot/mug cakes because they don't appeal right now and if I can't freeze them and then bring them into work I probably won't make them. I live alone....I'm not going to eat a whole cake by myself. 🙂 I have focused mainly on bundt, loafs, and double/triple layer cakes.My absolute favorites were the Key Lime Pie cake. Oh lord, that one is good. Sour Cream frosting, a buttery graham crumble, lime curd and graham sponge. I love my curd, so I always *double* the curd recipes by Tosi. And actually because I find her method too "involved" (i.e. using a blender, straining, etc), I usually do my curds in a one-pot over a water bath. Put all the ingredients together....whisk over a hot bain marie.....7-8 minutes later you have a curd (unless you double the recipe, in which case it'll take longer).My second favorite cake was the Corn and Blueberry cake. Again, the sour cream frosting was lovely, and it paired well with the barely cooked blueberry compote & sponge. When I made the sour cream frosting, i found I could sit down on a couch and eat the whole bowl with nothing else.... It's that good!I made the chocolate and yellow cake frosting double layer. It was good, and I liked the yellow cake crumble. The same goes for the German Chocolate Layer cake. I found that one, however, to be *really* rich. All the components are delicious and I decreased the coconut I added to the coconut crack layer by 30%. The milk chocolate frosting in the german chocolate cake is bonkers crazy good. The German Chocolate cake calls for Feuilletine to be mixed into the Pecan Crumble. I forgot to order it online from Amazon, so I made my OWN! I followed Stella Park's (Bravetart) online recipe. The key to her recipe, though? set up 3-4 pans with silicon mats (not parchment!!!), and when you finally mix, it spread them all out IMMEDIATELY very thin...paper thin....on all the pans. If you let it sit, it congeals and you won't be able to spread it and it'll be too thick. Trust me. Making your own Feuilletine is quite easy, but you need to work fast. See attached pic of my feuilletine. It's perfect and delicious and crunchy. Anyway! Got side-tracked there....Her Pineapple Upside Down cake was equally as delicious, and very tropical. I first poached the pineapple (in dried thai peppers, a white sauvignon, cardamom, etc), and I must say that for two hours the smell of the pineapple poaching was absolutely disgusting. truly. gag-worthy. All I could think to myself was, "wow, this is going to taste awful". I put the pineapple and poaching liquid in the fridge to marinate & chill overnight, and when I tasted it the next day it was MAGICAL. Seriously, a truly fantastic flavor. And when you whip the rest of the frosting with pureed poached pineapple and then fold in chunks of pineapple, it becomes a wonderful dessert. Tip for poaching pineapple.....get one of those large turkey oven baking bags, and a very large turkey pot with lid. Put the pineapple laying down in there in the liquid, and cleanup will be a breeze!When it comes to making her layer cakes, you can convert her recipes to 8" cakes, by doubling the sponge recipe, and doubling most of the ingredients. Sometimes her frosting (because she doesn't always have you make enough), you have to multiple by 2.5. Because her cakes can be crumbly & messy, I usually cut them directly out of the freezer when they're solid. I have a really viciously sharp Japanese knife and it goes through it with just a little bit of muscle, but i find I get cleaner lines when I cut it when frozen, and let them sit out at room temp. Oh, and also, make the middle layer the one that's cobbled together with scraps! Make the bottom and top layers the whole complete cake cutouts.I made the Cherry Cola Bundt Cake, and I must say it wasn't that good. It looks and sounds fantastic, but it was just meh....kind of bitter? She redeemed herself with the Raspberry Bundt cake (which had the pulp of Red Grapefruit throughout). Her Compost Pound cake as good, but I found it to be dry. Perhaps I overbaked it? And I have to say my least favorite cake was her Dulce De Leche cake. Totally one-note. Very boring. for Thanksgiving last year, I ruined a Yuzu curd tart I had made, so I had her Dulce De Leche in my freezer, so I served that. I got courtesy compliments. It's not great. I saw someone online transform it by adding coconut, and I think the cake could use some sort of offset to lift it a bit. It needs something sharp.Anyway...another stellar book by Ms. Tosi. By the way, one of my pictures is of her Strawberry Shortcake Cake, which is not in the book here. But it's on the Milkbarstore website under the Recipes section (at least it is as of today). I highly recommend that one. It's phenomenal, if only for the Sweet Cream frosting. If any of you have made any other items from the book that you would recommend I make next, I would appreciate a comment! Thanks!UPDATE (12/20/20) - I finally got around to making Tosi's Pumpkin Pie Cake. As indicated in other reviews, I decreased her salt from 1TB to 1tsp. It was a delicious cake. The cheesecake layer was also delicious, as was the white chocolate pumpkin ganache. All put together, though? It was a bit one-note just like the Dulce de leche. It's a tasty cake, though. I'm not a fan of pumpkin in general, so I would probably need to eat it with a good hot cup of coffee. That being said, my neighbor (who I gave a piece to last night) was RAVING about this cake. So, I guess it's just about personal preference.UPDATE (5-26-2021) I got around to making her Rhubarb Elderflower Pound Cake, as well as her Mint Chocolate chip Cake. See two pictures attached. I have never tasted elderflower, and generally try to stay away from anything of a floral scent, but this flavor was magnificent. Mixed with the rhubarb, I loved the combination, and I actually doubled the recipe to make extra jam for myself. The pound cake was good too, but it's all about the rhubarb elderflower "goo". The Mint Chocolate chip cake was good as well. The chocolate chip sponge is excellent. Truly excellent. I made a mistake on the mint cheesecake! I added the extract and coloring *before* it baked, which made it smell a bit "off". I should have made the cheesecake and then afterwards added the extract and coloring! The "frosting" for the Mint CC cake was interesting. Sort of like edible play doh. Tasted very good, but such a weird texture. All in all, I really liked both of these cakes. Two thumbs up!
Reviewer: marc larson
Rating: 5.0 out of 5 stars
Title: Great cook book.
Review: I loved this book. But returned it because I already had it
Reviewer: TJ
Rating: 5.0 out of 5 stars
Title: Perfect!
Review: This book is perfect. It enables a novice baker to create the same amazing cakes that are offered through Milk Bar. The end results have been consistently great. The tone of the book is helpful, like being taught how to bake. Recommend strongly investing in the equipment recommended, including a scale and stand mixer. A hand mixer will do for the occasional bake, but would be cumbersome if intending to bake frequently.
Reviewer: W. Hwong
Rating: 5.0 out of 5 stars
Title: Typos fixed
Review: If you order the new hardcover from Amazon, all the typos as previously pointed out have been fixed. I thought I would have to go in with white-out and pen but nope, all fixed. If you are looking for some of her signature 3 layer cakes, then you should get the other book "milk". That book contains all the recipes that made her famous and it contain a good intro in which she explains why she chose certain flour for certain recipes. I tend to use the weight measurements for most recipes in her book as volume measurement can vary. Christina's recipes have precise instructions and it is important to follow them for consistent results. That's what I like about both of her books, the products always come out great.
Reviewer: P Nelson
Rating: 5.0 out of 5 stars
Title: Amazing cookbook
Review: None of these recipes are particularly easy and I've now spent a lot of money to buy what Christina Tossi says are the imperative ingredients and tools but I absolutely love this cookbook and it is worth all of the time and money to make these cakes. If you spread out the process over a few days, it is much more manageable. Her energy for getting things right is contagious and everything I've made from this cookbook has been delicious. But sadly, since the holidays are over and I am going back to work, I won't have nearly the time needed to make all of the cakes I'd love to make from this book!
Reviewer: Amazon Customer
Rating: 4.0 out of 5 stars
Title: Yummy recipe ideas
Review: Pre-ordered this book as I have Milkbar and made many recipes that were awesome and since I love cake I needed to have this book. 1st day we made the chocolate mug cake. It was good. Then I made the rhubarb elderflower pound cake, also good. The rhubarb elderflower jam was amazing and I just ate the extra made! For my birthday cake I made the chocolate cake with yellow cake frosting. I used my own chocolate cake recipe because its awesome but I made the rest of the components. The fudge sauce was amazing and the yellow cake frosting unique. Well my family raved about this cake it was that good. The next recipe was the pumpkin pie layer cake and this was a disappointment to say the least. I ended up throwing it away. The cake was dense and hardly rose. I thought the amount of leavening was not enough. The pie dough crumbles were boring. The pumpkin ganache however was very good. I put alot of work in this cake only to toss it. There are more recipes I plan on trying in the future but overall I enjoy the book. Just make sure to read all instructions. Nice thing many parts can be made ahead of time! It did get me thinking on switching up or changing some parts as the recipes are flexible. Enjoy and have fun!
Reviewer: The Boos Family
Rating: 5.0 out of 5 stars
Title: Incredible
Review: This book thoroughly confirms my love for Christina Tosi. I love her belief that recipes should be shared and I'm grateful that she did in this book! I noticed many people complaining about the difference in the weight vs. cup size for ingredients. It's important to understand that not all ingredients weight the same. Just like 1 cup of rocks will weigh more than 1 cup of feathers... 1 cup of sugar weighs more than 1 cup of flour. The weight measurements aren't wrong. This book is a gem!
Reviewer: Isra Castillo
Rating: 5.0 out of 5 stars
Title:
Review: A mi esposa le encantó este libro, es fanática de la autora y lo compré en promoción por lo que incluso para quienes lo quieran adquirir ahora es una buena opción.
Reviewer: wsquared
Rating: 5.0 out of 5 stars
Title:
Review: So much more than a âcakeâ cookbook! Anything cake like is in there. Christina once again provides the reader with loads of additional information to help the home baker tackle some next level baking.If you are familiar with Christina and her baking philosophy, you will not be disappointed in this one.
Reviewer: Miriam
Rating: 5.0 out of 5 stars
Title:
Review: Ich bin ein groÃer Christina Tosi Fandas Buch hat sehr viele verschiedene und auch ausgefallene Rezepte.
Reviewer: Shalini @baketitude
Rating: 4.0 out of 5 stars
Title:
Review: The book is awesome , a bit complicated and too many steps to follow but at the end of the day the cake is so worth it.I am going to bring out one soon
Reviewer: Amazon Customer
Rating: 5.0 out of 5 stars
Title:
Review: I donât normally do this sort of thing but have been moved to review because I have seen a lot of bad to lukewarm comments about this book which I feel are unfair. Firstly, it is not for everyone. If you are worried about the fat/sugar content of your baked goods it is not for you. I love eating healthy food but when I eat cake I only care about it being delicious. If you are a fair weather baker or someone who does not enjoy long and involved kitchen projects it is not for you. If you donât like following instructions carefully and making prep lists and preparing multiple components it is not for you. Now, to the book. I have had it since November 2018 and, up until now, have exclusively enjoyed reading it curled up on the sofa or tucked up in bed and revelling in the exciting neon-sprinkle-sugariness of it and dreaming about the different cakes I might bake. But then my boyfriendâs birthday arrived, which was the perfect opportunity to actually use it. I ordered sweetcorn powder & corn flour online and spent the majority of a weekend making the corn sheet cake. Yes, it was fairly challenging (and involved one frosting failure which I had to remake - I decided to improvise on the recipe = BAD PLAN) but when I followed the directions to the letter (weighed everything, timed how long my stand mixer was whipping for etc.) it came out PERFECTLY. It was the best cake, certainly that I have made, but also one of the best I have ever eaten. And made by my own hands in my own kitchen! It looked so pretty that we took it out into the garden and did a little photo shoot in amongst our primroses. It was a great weekend and the cake was so delicious it made everyone squeal with delight. So, yep, canât WAIT to make more sheet cakes and if anyone reviews this book negatively based on the fact that recipes are a lot of effort or contain a lot of sugar or that their final products didnât turn out well when they took shortcuts or didnât read the instructions properly then that is unfair. Be honest with yourself before you buy it! Thatâs all from me, off to eat more cake.UPDATE: I wrote this review when I had only made one cake from this book but can happily report that I have since made many more and all have been fantastic. The one I enthusiastically described above is my go-to birthday cake for anyone I really care about (it is, undeniably, time-consuming). I even took it on a plane for my sisterâs birthday. But several more have become part of my regular rotation. The Bundt/loaf cake chapter is particularly good because the cakes are simple but each still has a point of interest (e.g. whole lemon pieces in the lemon & poppyseed Bundt cake, a homemade sesame brittle that then gets ground up and swirled through the cake batter for a sesame loaf cake, grated celery root in another with pickled celery to serve alongside) as well as being delicious. The multiple component recipes that some people find irritating actually make it really easy to make up your own cakes so I was able to turn one of the cupcakes that I liked the sound of into a sheet cake fairly easily (and with delicious results) by following the sheet cake formula and pulling ideas from other recipes around the book. Still five stars from me!