- Hardcover: 288 pages
- Publisher: Random House USA Inc (15 October 2018)
- Language: English
- ISBN-10: 0451499522
- ISBN-13: 978-0451499523
- Product Dimensions: 22.5 x 2.5 x 26.2 cm
- Boxed-product Weight: 1.2 Kg
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: 12,765 in Books (See Top 100 in Books)
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All About Cake Hardcover – 29 Oct 2018
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The 19 Best Cookbooks of Fall 2018 --New York Times Book Review The Year's Most Giftable Coffee-Table Books --New York Magazine The Strategist
Our 16 Favorite Cookbooks of 2018 --Food52 The Absolute Best Cookbooks of 2018 --Country Living The best baking books of the year --Minneapolis Star Tribune 30 Fall Cookbooks That Will Actually Make You Want to Cook --Popsugar "More than just providing recipes...this book teaches you how to dream up your own wild cake concoctions and invent flavors using the same whimsy and expertise as Tosi." -Epicurious "Game-over good." -Food52
"Kind of like calculus, baking is a precise art that takes a bit of time to master -- and there is no better teacher than Milk Bar genius Christina Tosi. Like the best mathematicians, Tosi makes baking come alive in unbelievable ways." -The Kitchn "It's a universe of cake truffles, banana-chocolate-peanut butter cakes and cereal-milk ice cream and we just live in it. The owner of Milk Bar (and creator of the naked cake) reveals all of her bakery's secrets, with clear instructions that even kitchen rookies can follow." -PureWow
From the Publisher
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!
- 95g pistachios
- 50g grapeseed or other neutral oil
- 160g confectioners’ sugar
- 45g whole milk
- 10g grapeseed or other neutral oil
- 0.5g kosher salt
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Most helpful customer reviews on Amazon.com
Gardendogblue- Having made many cakes in the first book and now 1 in this one, I do believe you may have found a typo. Almost all the others have 1 tsp Per cake. The only other with 1 TBSP is the pretzel cake, which has intentions of being salty and sweet. I plan on making the pumpkin soon. So I will cut it back to 1 tsp. And taste as I go. Thanks for the heads up.
Edit on 11/15- I have made many of the recipes in the book at this point and all have come out great. Highly recommend the crockpot donut cake. I subbed sugar cinnamon cake donuts as I live in an area where apple cider donuts are hard to come by. Also, I did make adjustments to the pumpkin cake and reduced the salt by half (about .5 TBS) You could taste it but it wasn't overly salty. You could cut it to 1 tsp without issue. I would definitely think if you went with the full 1 TBS it would be alot. Also, you can see where Tosi has changed some of her recommendations around to be a bit more accessible
Ex- (loaf pan for liquid cheesecake in AAC vs 6 by 6 square for MilkBar).
Overly great sequel, wouldn't recommend for beginners. Experienced bakers who are looking to venture to new techniques and flavors will love it though.