Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth
Ten Speed Press, Hardcover, 9781607741022, 166pp.
Publication Date: July 31, 2012
Make every occasion the annual bake sale, a birthday party, or even a simple Sunday supper a celebration with this charming collection of more than 50 remastered classics.
Each recipe in "Vintage Cakes" is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers whether total beginners or seasoned cooks toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.
A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
Josey Baker leads a small team of bakers at The Mill in San Francisco's NOPA District.
“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