BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (Google eBook)

Front Cover
Crown Publishing Group, Oct 27, 2010 - Cooking - 144 pages
56 Reviews
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!


From the Hardcover edition.
  

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The photography in this book is really nice. - Goodreads
Not all the recipes are gluten-free. - Goodreads
This cookbook gives the recipes for wonderful cupcakes. - Overstock.com
There are wonderful photographs. - Goodreads
... as it contains recipes using spelt. - Goodreads

Review: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

User Review  - Janet - Goodreads

Good solid easy recipes here for making some of my favorite treats. Would consider buying this one to have on my shelves (instead of just borrowing from the library). Read full review

Review: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

User Review  - Jill - Goodreads

Just made the chocolate chip cookies, and man are they good!! The cooking times are very precise, and like a magic trick, the cookies were cooked perfectly. I did try using a silpat with one batch ... Read full review

About the author (2010)

ERIN MCKENNA is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’s Bazaar, In Style, and O, the Oprah Magazine.


From the Hardcover edition.

Bibliographic information