BabyCakes Covers the Classics eBook ê BabyCakes


BabyCakes Covers the Classics For those with food sensitivities these desserts have remained a distant dream—until now Following her widely adored debut cookbook with this delectable and extensive new collection Erin McKenna celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles satisfies all your food fantasies with fifty recipes for perennial favorites—all created without gluten dairy eggs or refined sugarIn addition to its important primer on key ingredients and easy substitutions BabyCakes Covers the Classics includes a section filled with Erin’s insightful solutions to freuently asked uestions which will lead you to newfound baking glory As for the goods themselves prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods They include Thin Mints Madeleines Chocolate Chip Waffles Snickerdoodles  S’s Hamentaschen Suare Pan Tomato Pizza Six Layer Chocolate Cake with Raspberry Preserves Banana Royale  Five variations of BabyCakes NYC’s famous donuts many BabyCakes Covers the Classics is filled with timeless sweet and savory temptations that vegans celiacs and the health minded can safely indulge in Erin shows people of all stripes how to take control of a vegan gluten free pantry and she proves that once you do there are no limitations to what you can bake



10 thoughts on “BabyCakes Covers the Classics

  1. says:

    I am an experienced cook and avid baker I found the schmaltzy intro to this book indeed to each recipe tiresome I felt like saying Give me the recipe already The recipes call for multiple ingredients some of which are not easily found and are uite expensive I had to hunt to find refined coconut oil and la


  2. says:

    For people who need to eat gluten free and vegan baked goods can be one of the greatest losses Thank goodness for the people at BabyCakes who have now written two vibrant cookbooks full of creative and satisfying recipes I made pumpkin gingerbread pancakes loosely based on her gingerbread pancake recipe and t


  3. says:

    Feb 2012I'm not gluten free although I am vegan and love trying new techniues in baking I honestly find gluten free baking a bit boring but I love tackling the nuances However the recipes I tried out of this book all ended poorly despite my following their instructions something I do not generally do and cannot h


  4. says:

    For a gluten free vegan cookbook it's fantastic Not all the recipes are winners the pancakes were horrible The plain cake donuts are light and fluffy are are full of flavor The texture is perfect for a donut The Snickerdoodles are amazing once I doubled the amount of applesauce in the recipe I generally don't use bea


  5. says:

    In theory this is a great cookbook I want to make everything Erin has to offer me But in practice the ingredients are ridiculous only a specific kind of soy powder will work? Really? and the results are never as good as when I visit BabycakesAfter the first cookbook came out I was talking to a girl at Babycakes in FL and


  6. says:

    Wow Gluten free dairy free vegan recipes for DESSERTS O my o my Makes me want to run out and buy a lot of coconut oilmilk rice flour and xanthum gum Donuts seriously donuts that are baked not fried A Mounds like candy An ice cream cake AND they have a bakery in NYC LA and Orlando My beloved daughter Riley allergic to dairy a


  7. says:

    The Classics include baked donuts cookies savory snacks gluten free vegan versions of commercial brands like Chips Ahoy Thin Mints and Nilla Wafers and traditional things like Hamentaschen Irish soda bread Rugalach and—because this bakery is in NYC—chocolate egg creamsIngredients include Bob's Red Mill All Purpose Gluten Fre


  8. says:

    Cannot wait to try the doughnuts Thank you Erin for making GF began baking so very doable I truly thought I could never make cookies decently again and had given up on them entirely Thanks to your cookie recipes not only can I make them again but I have confidence to step and and experiment with others


  9. says:

    Babycakes books grow on me I finished just about every recipe in the first book so I was delighted to discover this one I love these recipes They are healthy enough and allergy friendly enough for me to eat But sugary and normal tasting enough for the family to like them


  10. says:

    By this point about 15 books in I am definitely seeing some overlap in most of these cookbooks but I did uit reading this one when I got to the Caramelized Onion and Cheddar Cheese Crepes because I am heading to the kitchen to give these bad boys a tryWill finish the book later grin


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About the Author: Erin McKenna

Erin McKenna is the chef and owner of BabyCakes NYC a bakery with outposts in New York City and West Hollywood the world's premiere gluten free vegan bakery 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 Ba