Perfect Cakes 
asked by cannoli on November 24, 2006 8:00 AM
Covering cheesecakes, chocolate cakes, fruit cakes, rolled cakes, filled cakes, meringue cakes, nut cakes, coffee cakes, sponge cakes, and pound cakes, not to mention frostings, fillings, and glazes, Nick Malgieri's Perfect Cakes is a "product of a lifetime of collecting and baking." Malgieri is a much acclaimed cookbook author (Cookies Unlimited), pastry chef, and baking instructor, so he's had a lot of practice presenting recipes in a way that makes them easy to follow. The informative chapter on ingredients and equipment will get you started. Ingredients and baking equipment for each recipe are listed in a yellow box; steps are clearly numbered and storage instructions follow every one.
The recipes come from home bakers who are aunts, grandmothers, friends, and friends of friends, as well as food writers and professional bakers; some also come from Malgieri's kitchen, of course. The delectably moist Orange Poppy Seed Cake is as easy a recipe as you can hope to find, and don't miss his Aunt Virginia's Sour Cream Coffee Cake. The 19th-century Morris Cake is simple yet elegant, and the truly unique Green Tea Pound Cake comes from Paris's Mariage Frères. Beware the decadent Chocolate Pecan Caramel Cake. Whatever the celebration or occasion, there's nothing like a perfect cake--and you're sure to find it here. --Leora Y. Bloom
Reviews
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I tried his chocolate souffle roll. I know that folding melted chocolate in egg whites is no childs play but I expected a chef of his level of expertise to give better tips. The cake went poof on me. I couldn't roll the souffle !! but it tasted so good that i served it anyway. Thats the good thing about chocolate.
i tried his blueberry cake...yum.
i tried his blueberry cake...yum.
reviewed by librarian on November 25, 2006 4:08 AM
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I love this book. Every recipe I have tried from this book has come out fantastic and delicious. The chocolate cake is the best I've had and every time I make it everyone says it's delicious. I have given this book as a gift to friends since it's the only cookbook I've ever found in which every single recipe is a good one.
reviewed by mullers on November 27, 2006 11:01 PM
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Perfect Cakes has come to be my favorite book on cake baking. It's not just a book filled with endless untried recipes that give no hint of what to expect. All of the recipes in this book are preceded by some type of history or information about the cake that leaves one with the impression that the author is familiar with the recipe and has probably made it a time or two!
The introduction includes information about common ingredients and equipment used for cake baking which is a plus for those new to cake baking or for those looking to expand their baking skills. The book is well designed with beautiful photos and a layout for the recipes that is easy to follow. The ingredients are in a shaded box (yellow) and the instructions are enumerated in red. This makes it easier to find your place in the recipe when you are ready for the next step.
I am currently working through the pound cake section and have become fascinated with the high ratio mixing method. This is a method developed by Procter & Gamble during the 40's. Mr. Malgieri provides an explanation of the method, shows how to convert a recipe to use it, and provides a few recipes. I have made the High-Ratio Lemon-Buttermilk Pound Cake several times, and it has become a requested item among friends. As indicated, the cakes made using this method are moist, fine textured, and delicious. Other cakes that I have made with excellent results include the Orange Poppy Seed Cake, Cinnamon Coffee Cake, Town Hall Cake, and the Buttermilk Cake Layers.
Some of the recipes may require a bit of skill and will be a nice challenge for the experienced baker but the book has plenty of recipes for a beginner to start with. If you like to bake cakes, this is definitely a book to add to your library.
The introduction includes information about common ingredients and equipment used for cake baking which is a plus for those new to cake baking or for those looking to expand their baking skills. The book is well designed with beautiful photos and a layout for the recipes that is easy to follow. The ingredients are in a shaded box (yellow) and the instructions are enumerated in red. This makes it easier to find your place in the recipe when you are ready for the next step.
I am currently working through the pound cake section and have become fascinated with the high ratio mixing method. This is a method developed by Procter & Gamble during the 40's. Mr. Malgieri provides an explanation of the method, shows how to convert a recipe to use it, and provides a few recipes. I have made the High-Ratio Lemon-Buttermilk Pound Cake several times, and it has become a requested item among friends. As indicated, the cakes made using this method are moist, fine textured, and delicious. Other cakes that I have made with excellent results include the Orange Poppy Seed Cake, Cinnamon Coffee Cake, Town Hall Cake, and the Buttermilk Cake Layers.
Some of the recipes may require a bit of skill and will be a nice challenge for the experienced baker but the book has plenty of recipes for a beginner to start with. If you like to bake cakes, this is definitely a book to add to your library.
reviewed by dataworld on November 29, 2006 1:43 PM
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Well, first of all, this is a beautiful cookbook. It's got lots of glossy pictures of delicious-looking cakes and an extensive guide on cooking implements. Yup, beautiful.
Now, I did expect, coming from a very famous, skilled chef, to get a book that wasn't exactly what you'd call simple. Of course, his experience was going to show somewhere so no, I didn't expect easy stuff. But I'm something of an avid baker so even if I don't have any professional training, I do pretty well in the kitchen. Imagine my surprise when several of his recipes did flop on me. This is ridiculous! I'm one to follow instructions to the best of my abilities but I think he takes for granted that you know so much more on so many levels than any non-chef does. I never did try the failed recipes again but did try others and fared a little better. They really are delicious. Still, I don't like thinking when I start baking that there's a 50% chance that the recipe may not come out well.
Never had any trouble at all baking extensively from other books. This one, I'm getting a little bit better but by trial and error, not through useful insight gained from the book. But the best part, this book does inspire me to keep trying.
I'll get your cakes yet, Nick Malgieri!
Now, I did expect, coming from a very famous, skilled chef, to get a book that wasn't exactly what you'd call simple. Of course, his experience was going to show somewhere so no, I didn't expect easy stuff. But I'm something of an avid baker so even if I don't have any professional training, I do pretty well in the kitchen. Imagine my surprise when several of his recipes did flop on me. This is ridiculous! I'm one to follow instructions to the best of my abilities but I think he takes for granted that you know so much more on so many levels than any non-chef does. I never did try the failed recipes again but did try others and fared a little better. They really are delicious. Still, I don't like thinking when I start baking that there's a 50% chance that the recipe may not come out well.
Never had any trouble at all baking extensively from other books. This one, I'm getting a little bit better but by trial and error, not through useful insight gained from the book. But the best part, this book does inspire me to keep trying.
I'll get your cakes yet, Nick Malgieri!
reviewed by speed5599 on November 29, 2006 4:59 PM