All About discount Cake: A Milk popular Bar Cookbook online

All About discount Cake: A Milk popular Bar Cookbook online

All About discount Cake: A Milk popular Bar Cookbook online
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Description

Product Description

Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. 

It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. 
 
From her home kitchen to the creations of her beloved Milk Bar,  All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.
 
But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.

Review

"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

About the Author

CHRISTINA TOSI is the two-time James Beard Award-winning chef and owner of Milk Bar. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon. Christina has been a judge on Fox''s MasterChef series, and was featured on the hit Netflix docu-series, Chef''s Table: Pastry. She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015).

Excerpt. © Reprinted by permission. All rights reserved.

the truth . . . 


. . . of the matter is that growing up I didn’t really love cake. (I KNOW!) I was a fool for dense, fudgy brownies, crazy cookies warm out of the oven, and—my childhood fave—gooey butter cake (which is technically not even a cake! It’s a bar cookie.).


Cake was a bit boring to me, almost always the same old formula: a spongy base with
some muted flavor, sweet frosting on top. Nine times out of ten, I’d just scrape and eat the frosting off the snooze fest, leaving the cake behind, naked and afraid. To be fair, cake was fun to have at birthdays and celebrations because I do love dessert rituals. And it meant, if I played my cards right, I could finagle enough frosting to keep me going through the afternoon and still have a little for a slumber party pick-me-up. To me, cake was really just a vehicle for a frosting fest.

It wasn’t until 2005 that I started really thinking twice about cake. More specifically, layer cake. I had over a decade of home baking under my belt, been to culinary school, and worked my way up in top NYC restaurants, but had still never met a cake that made me swoon. I had started making desserts for the Momofuku restaurants and had found my voice as a pastry chef through the desserts that I adored—ice cream, pie, cookies. The thing I never dared put on the menu was the dessert I never felt was truly lust-worthy. But as my imagination grew, I became obsessed with figuring out how to fall in love with cake.

I sat down and considered the things that bummed me out about cake:

Cake flavors are dull and boring.
Cake is usually overbacked to make it sturdy enough to be layered or topped.
Cake is usually just one soft spongy bit. Why take the time to make cake so beautiful on the outside if it''s just a snooze fest when you bite in?


Cake, as I knew it, felt like a throwaway, a statue that told no story, and wasn’t that awesome to eat. But it’s tradition. We’re told it’s decadent, so we turn a blind eye, or turn off our taste buds, and lift our forks anyhow. We can do better than that! If the world is really going to embrace life and dive face first into a dessert, we deserve more than that. Cake should have personality! Integrity! Texture! And a visual appeal that draws you in and gets you excited about eating!

I had a lot of work to do. I believed cake had the potential to be a great vehicle for many things—perspective, point of view, flavor, bits and pieces of goo, graham, glaze, and goodness. But first I had to define a formula for myself, then get the world to trust me and dig in.

I needed to make a direct contradiction to all the reasons cake let me down in the past, and so I decided these would be my cake ground rules:

The cake must have a strong point of view, a flavor “story.”
Every single layer must be amazingly delicious on its own.
Hidden gems of texture within are key.
And there is no way in H-E-double-hockey-sticks we’re going to hide ALL that ingenuity behind a thick coat of frosting. I want to let the people IN, and so I won’t frost the sides of the cake.

And so it began, my little love story with cake. I’d make it every day. Multiple times a day. I’d use ANY cake-worthy opportunity in life to test out this new perspective. A friend’s birthday. A dog’s birthday. A wedding. First day of vacation. Last day of vacation. A housewarming. I got in there, all for the love of the game, to start loving cake, to make cake lovable.

Once I found someone to bake for, I’d analyze their favorite desserts, and I’d set about devising their cake, layer by layer. Love for strawberry shortcake, lemon chiffon pie, and classic New York cheesecake inspired the Strawberry-Lemon Layer Cake (page 221), a goingaway party for someone who loved making tropical cocktails gave birth to the Pineapple Upside-Down Layer Cake (page 237), and someone’s love for pancakes, any time of day,
paved the way for the Pancake Layer Cake (page 255). 

I became a woman possessed in this new universe of layer cakes—curious sponges, soaks, outside-the-box fillings, crumbs, crunches, ganache, unfrosted sides. Occasion by occasion, I baked my way into my now deep and abiding love of cake.

No one teaches you how to be prepared for the things you chase down in life. And so I never really considered that this internal, deep-dive study of mine would be something that inspired others . . . and would maybe change the dessert world forever.

In 2008, when me and my guy and gal pals opened the doors to Milk Bar, we challenged the way lots of people think about baked goods: cookies with sweet and salty bits, cereal-flavored anything, “crack” bars and pie, rainbow-sprinkled “birthday” flavor . . . and especially cakes. I must admit, people were confused at first by the naked-looking sides of our layer cakes, with composed flavors and bits and bobs peeking out. But we gave them the Milk Bar Sweat Down, where resistance is futile, where we keep shoving slices of cake their way until they cave in.

Nowadays, at Milk Bar, it’s no secret that we love cake. It has quickly become a way of life. From layer cakes to cake truffles, cake is what makes our operation go ’round. This book is our ode to that. We’re so cuckoo for cake, every weekend at our Milk Bar shops, we throw impromptu parties, where we stop the madness for just a moment or two and celebrate over a #cakebreak. We dance, jiggle, and shake alongside our guests and neighbors to celebrate our everyday lives over cake! When our local school needs to raise some funds, our cake shows up, too.

And cake follows us off the clock, beyond the doors of Milk Bar. After all, when you are that obsessed with something, you find it and carry it with you in any and every form. Real Talk: When I’m home, sometimes the last thing I want to do is fuss over a layer cake, which is when a simple bundt or pound cake comes in. And if I’m being really honest, even turning on the stove sometimes feels like a chore. So enter: Crock-Pot and microwave cakes—if you’re into the warm and fudgy, my friend, I’ve got your back.

Sometimes your crew of friends is more the sheet-cake crowd. And other times, the young ’uns in your kitchen, dying to get up in the mix, are more the cupcake type (the only reason we’ll allow for them). We’re so into spreading the love of cake that we have recipes for those who don’t have a baking bone in their body. As for cake balls, cake pops, or call them what you will, we whisper our secrets for transforming bites of cake into our legendary “cake truffles” in the pages that follow, too.

And, for those fussier perfectionists and pros who just can’t get enough, we’ll get down in there, too, with recipes, processes, tips, and tricks from our classic 6-inch layer cake all the way up to our insane multitier wedding cake architectural feat, if you’re really set on going for it!

I went from being a cake hater to a cake revolutionary. And if there’s one more thing you must know about me, it’s that talk is cheap, especially in the kitchen. Seeing, tasting, is believing. Come on in, tie that apron ’round your waist. A headscarf for flair will get your imagination in the right place, or put on some tunes to get you bouncing. Heat the oven and start nosing around in your fridge and cupboards. I want you all in, as I welcome you into our wild, wonderful world of CAKES!

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4.7 out of 54.7 out of 5
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Top reviews from the United States

Amazon Customer
3.0 out of 5 starsVerified Purchase
Full of Errors
Reviewed in the United States on December 12, 2018
I am crazy about Milk Bar (my wedding cake came from them!) and buy cookies and cakes from the NYC locations more than I care to admit, but this book is a huge disappointment. Not for the recipes, which still *look* delicious and inventive, but for the serious errors in... See more
I am crazy about Milk Bar (my wedding cake came from them!) and buy cookies and cakes from the NYC locations more than I care to admit, but this book is a huge disappointment. Not for the recipes, which still *look* delicious and inventive, but for the serious errors in the component measurements. Apparently the recipes didn''t get a thorough proofread before going to press, so the end product is often inedible. I bought the cookbook straight from Milk Bar (and paid more than listed on Amazon) because I was so excited for it, but they refused to refund me my money, even after I raised the issues with them -- of which they''re apparently aware! From this longtime fan, that''s simply bad PR. Even so, I''d gladly spend $35 (list price) on a cookbook for recipes that actually work; unfortunately, this is not it.
132 people found this helpful
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Mama Meli
4.0 out of 5 starsVerified Purchase
Freaking delicious, maybe typos in measurements
Reviewed in the United States on December 1, 2018
I made the classic birthday cake for my son’s first birthday and it turned out so cute and really delicious. I am getting ready to make the chocolate cake for the party and noticed a discrepancy between the 1 quarter sheet recipe versus 2 quarter sheet. All the items were... See more
I made the classic birthday cake for my son’s first birthday and it turned out so cute and really delicious. I am getting ready to make the chocolate cake for the party and noticed a discrepancy between the 1 quarter sheet recipe versus 2 quarter sheet. All the items were doubled except the cake flour and I can’t imagine only needing 1/4 more cup of cake flour for double the recipe. I am going to assume it’s a typo and see how it goes...
63 people found this helpful
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JulieLN
4.0 out of 5 starsVerified Purchase
Review & Reply to Gardendogblue
Reviewed in the United States on October 29, 2018
This book is consistent with Tosi''s first effort. However, if you did not start with the first book, I would recommend going back to that as she uses a little more beginner/ hands on explanation. In this book, it is all cake, but not just layered cake, but mug cakes,... See more
This book is consistent with Tosi''s first effort. However, if you did not start with the first book, I would recommend going back to that as she uses a little more beginner/ hands on explanation. In this book, it is all cake, but not just layered cake, but mug cakes, crockpot cakes, cake balls, bundt cakes, etc. I can''t wait to try some of the other recipes in the book. Some of her flavor choices may seem odd at times. However, she usually is pretty dead on with how the product ends up. Even if a singular element alone doesn''t WOW me each and every time, together they usually make something pretty amazing. Some of her techniques are why I gave it 4 stars. I made the graham buttercream for the key lime cake. Although making 1 cup of frosting isn''t impossible, the method of stirring everything together with a spatula and then adding graham puree didn''t make what I would consider frosting like. Really more like a glaze of sorts... which would have been nice to know instead of expecting a buttercream! There''s also the struggle of mixing cake batter at a high speeds... I find my 5 qt. Artisan is not large enough to mix at the higher speeds

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.
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Moxie
2.0 out of 5 starsVerified Purchase
Many Errors in Recipes
Reviewed in the United States on January 5, 2019
I am so torn about this book. I love the brilliance and creativity of Christina Tosi however, there are many, many errors in this cookbook. I have heard that Penguin is in the process of compiling an errata list with corrections they will implement in the next edition.... See more
I am so torn about this book. I love the brilliance and creativity of Christina Tosi however, there are many, many errors in this cookbook. I have heard that Penguin is in the process of compiling an errata list with corrections they will implement in the next edition. In the meantime, proceed with caution or wait for that list to be published. If a recipe falls flat, it may be due to the errors and not your skill! I will write a new review once I know the recipes are reliable.
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C. Rossi
3.0 out of 5 starsVerified Purchase
Love-hate
Reviewed in the United States on December 13, 2018
Love Tosi. I have her first two books and was very excited for the release of All About Cake, which I bought promptly without waiting for reviews. As was true with her other books, the read was enjoyable and inspires creativity. Unfortunately, I discovered many errors in... See more
Love Tosi. I have her first two books and was very excited for the release of All About Cake, which I bought promptly without waiting for reviews. As was true with her other books, the read was enjoyable and inspires creativity. Unfortunately, I discovered many errors in this book. I wrote to the publisher to see if an errata sheet was forthcoming, and their reponse was to ask me for the ISBN# and to send them photos of the errors I may have seen. I sent them some photos, and I encourage others to do the same.

update (3/22/21)— I had indicated that I wrote the publisher about the errata sheet, and I received a response, thought I’d share as folks may find it helpful. From the publisher—
******
All About Cake Errata

On page 82, the recipe for "Mint Chocolate Chip Molten Microwave Mug Cake" calls for 4g/1 tsp of mint extract, which seems high. On page 205, Tosi instructs using only 2g = 1/2 tsp for an entire recipe of "Mint Liquid Cheesecake," which yields 460g of cheesecake (much more than the microwave cake). Is the 4g/1tsp value correct for the microwave cake, or should we add a smaller amount?

It’s going to be baked in the mug cake, but it’s raw in the cheesecake, hence the different amounts. We use Pastrystar Peppermint Flavor, but depending on your extract you can feel free to add less to start and add more to taste if you wish.

On page 106, in the recipe for "Birthday Crumbs," only 21 grams of sugar are called for, but this seems much lower than the amount/ratio called for in Momofuku Milk Bar and the online birthday crumb recipe, which both have roughly halved amounts for all other ingredients compared to this version, but have 5x as much sugar. Should the recipe call for 210g of sugar, or is the 21g value correct?

It is 210g, it is a typo.

On page 108, the recipe for "Chocolate Sheet Cake" calls for 140g of cocoa powder, but this weight seems not to match the volumetric measurement given for the cocoa powder of 1.25 cups, which seems like it would weigh more than 140g given that the chocolate sheet cake recipe in Momofuku Milk Bar states that 70g = 0.5 cups of cocoa powder. Should we ignore the volume measurement listed?

The volumetric measurement is correct, we weighed it out and it came to 155g. Which is the issue with freedom measurements. We recommend you follow gram amounts.

On page 141, the recipe for the "Coconut Cupcake" recipe on the same page states 100g = 1 cup of coconut, but the coconut topping states 65g = 1 cup of coconut. Which conversion is correct, and should we use the volume measurement for this recipe or one of the weight measurements?

A cup is 100g, the 1 cup for 65g of coconut for garnish is just for ease of purchase/home cooks We recommend you follow gram amounts, but since it’s your cupcake feel free to add however much you want.

On page 163, in the recipe for "White Chocolate Coating," the volume measurement and the weight measurement do not seem to match. 350g of white chocolate seems to be more than the listed 6oz conversion. Which measurement is correct?

350g is the correct measurement.

On page 201, the ingredient list for "Pretzel Cake" calls for 150g/3 cups of pretzels. Then, in the instructions, the recipe only calls for 32g or 1/4 cup of ground pretzels. The decrease in volume measurement makes sense as the pretzels are ground down. However, the weight should remain the same regardless of volume. Should we use the volume measurements for this recipe, or should we add 150g or 32g of pretzels to the batter? Additionally, on page 248, the recipe for "Pretzel Crumb" states that 55g of pretzels = 0.5cups, which is not the same ratio/conversion as in the cake recipe. Which conversion is correct?

So the reason for the larger quantity is that grinding down that small amount of pretzels is nearly impossible without a bunch of waste, so it calls for that amount so you can also utilize the pretzel powder in the pretzel crumbs for the cake or the sand. It seems like it was lost in translation because of the book split. For the cake it is indeed 32 grams.

On pages 250 - 251, the recipe for "Pumpkin Cake" calls for 1 TB of salt, which seems high. Is this value correct, or should it read 1 tsp or another value?

It is not, it is 12g of salt which is the equivalent of a scant tablespoon. The salt is increased in this cake to bring out the savory notes of the pumpkin. Trust us.

In general, if there is a discrepancy between volume and weight measurements given in a recipe, which measurement is more likely to be accurate? That is, are these recipes developed using weight measurements and then converted to volume for the home baker/cookbook publication, or are they developed using volume measurements originally and then converted to weights for the cookbook?

Gram quantities are always preferred to the freedom measures, and all recipes were developed in gram amounts and then converted to the most user friendly home volumetric measurement. That said, for accuracy in any recipe, we recommend grams.

***
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Anita Burroughs
3.0 out of 5 starsVerified Purchase
The sugar is overpowering and masks the other flavors
Reviewed in the United States on November 13, 2018
I will first say that I am a huge fan of Christina Tosi. Her pistachio cake from the Milk Bar cookbook is hands down the most amazing cake I have ever eaten. I have auctioned it multiple times for my favorite charity, and its a winner. So I was very excited to get my... See more
I will first say that I am a huge fan of Christina Tosi. Her pistachio cake from the Milk Bar cookbook is hands down the most amazing cake I have ever eaten. I have auctioned it multiple times for my favorite charity, and its a winner. So I was very excited to get my copy of this book, and to try my first recipe, which was the corn sheet cake with blueberries and sour cream frosting. I did not read the recipe carefully before I started and did not realize there were over 7 cups of sugar in the cake. If I had, I would not have chosen this recipe. But I started so decided to follow through as this was for a party I was hosting. The combination of corn cake, blueberries, and sour cream is incredibly creative and should be a winner. But the amount of sugar overpowers everything else. you can''t taste the corn or the fresh blueberries, just sugar. My guests clearly agreed as the cake was barely touched I will try other recipes in the book but will avoid the ones with excessive amounts of sugar. I will come back and provide an updated rating once I do so. I still love you Christina.
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Steve
5.0 out of 5 starsVerified Purchase
Another fantastic book
Reviewed in the United States on July 13, 2020
I''ve been baking from her book for a while now, and got through about a third of the recipes. There are some real stunning winners in this book, and actually I was surprised to find a few clunkers as well. The book is separated into different styles of cakes... See more
I''ve been baking from her book for a while now, and got through about a third of the recipes. There are some real stunning winners in this book, and actually I was surprised to find a few clunkers as well.

The book is separated into different styles of cakes (i.e. Cake Truffles, bundt and loaf cakes, crock pot and mug cakes, double-layer cakes, and her well-known triple layer cakes.

I haven''t baked any of the truffles or crock pot/mug cakes because they don''t appeal right now and if I can''t freeze them and then bring them into work I probably won''t make them. I live alone....I''m not going to eat a whole cake by myself. :) I have focused mainly on bundt, loafs, and double/triple layer cakes.

My absolute favorites were the Key Lime Pie cake. Oh lord, that one is good. Sour Cream frosting, a buttery graham crumble, lime curd and graham sponge. I love my curd, so I always *double* the curd recipes by Tosi. And actually because I find her method too "involved" (i.e. using a blender, straining, etc), I usually do my curds in a one-pot over a water bath. Put all the ingredients together....whisk over a hot bain marie.....7-8 minutes later you have a curd (unless you double the recipe, in which case it''ll take longer).

My second favorite cake was the Corn and Blueberry cake. Again, the sour cream frosting was lovely, and it paired well with the barely cooked blueberry compote & sponge. When I made the sour cream frosting, i found I could sit down on a couch and eat the whole bowl with nothing else.... It''s that good!

I made the chocolate and yellow cake frosting double layer. It was good, and I liked the yellow cake crumble. The same goes for the German Chocolate Layer cake. I found that one, however, to be *really* rich. All the components are delicious and I decreased the coconut I added to the coconut crack layer by 30%. The milk chocolate frosting in the german chocolate cake is bonkers crazy good. The German Chocolate cake calls for Feuilletine to be mixed into the Pecan Crumble. I forgot to order it online from Amazon, so I made my OWN! I followed Stella Park''s (Bravetart) online recipe. The key to her recipe, though? set up 3-4 pans with silicon mats (not parchment!!!), and when you finally mix, it spread them all out IMMEDIATELY very thin...paper thin....on all the pans. If you let it sit, it congeals and you won''t be able to spread it and it''ll be too thick. Trust me. Making your own Feuilletine is quite easy, but you need to work fast. See attached pic of my feuilletine. It''s perfect and delicious and crunchy. Anyway! Got side-tracked there....

Her Pineapple Upside Down cake was equally as delicious, and very tropical. I first poached the pineapple (in dried thai peppers, a white sauvignon, cardamom, etc), and I must say that for two hours the smell of the pineapple poaching was absolutely disgusting. truly. gag-worthy. All I could think to myself was, "wow, this is going to taste awful". I put the pineapple and poaching liquid in the fridge to marinate & chill overnight, and when I tasted it the next day it was MAGICAL. Seriously, a truly fantastic flavor. And when you whip the rest of the frosting with pureed poached pineapple and then fold in chunks of pineapple, it becomes a wonderful dessert. Tip for poaching pineapple.....get one of those large turkey oven baking bags, and a very large turkey pot with lid. Put the pineapple laying down in there in the liquid, and cleanup will be a breeze!

When it comes to making her layer cakes, you can convert her recipes to 8" cakes, by doubling the sponge recipe, and doubling most of the ingredients. Sometimes her frosting (because she doesn''t always have you make enough), you have to multiple by 2.5. Because her cakes can be crumbly & messy, I usually cut them directly out of the freezer when they''re solid. I have a really viciously sharp Japanese knife and it goes through it with just a little bit of muscle, but i find I get cleaner lines when I cut it when frozen, and let them sit out at room temp. Oh, and also, make the middle layer the one that''s cobbled together with scraps! Make the bottom and top layers the whole complete cake cutouts.

I made the Cherry Cola Bundt Cake, and I must say it wasn''t that good. It looks and sounds fantastic, but it was just meh....kind of bitter? She redeemed herself with the Raspberry Bundt cake (which had the pulp of Red Grapefruit throughout). It had a lot of oil, though, which I thought brought it down a bit and made it a bit overly moist. My gallbladder kicked me a few times after eating a slice. I would decrease the oil next time - or maybe take some of the oil out and substitute with butter (like she does in her triple layer cake recipes???). Her Compost Pound cake as good, but I found it to be dry. Perhaps I overbaked it? And I have to say my least favorite cake was her Dulce De Leche cake. Totally one-note. Very boring. for Thanksgiving last year, I ruined a Yuzu curd tart I had made, so I had her Dulce De Leche in my freezer, so I served that. I got courtesy compliments. It''s not great. I saw someone online transform it by adding coconut, and I think the cake could use some sort of offset to lift it a bit. It needs something sharp.

Anyway...another stellar book by Ms. Tosi. By the way, one of my pictures is of her Strawberry Shortcake Cake, which is not in the book here. But it''s on the Milkbarstore website under the Recipes section (at least it is as of today). I highly recommend that one. It''s phenomenal, if only for the Sweet Cream frosting. If any of you have made any other items from the book that you would recommend I make next, I would appreciate a comment! Thanks!

UPDATE (12/20/20) - I finally got around to making Tosi''s Pumpkin Pie Cake. As indicated in other reviews, I decreased her salt from 1TB to 1tsp. It was a delicious cake. The cheesecake layer was also delicious, as was the white chocolate pumpkin ganache. All put together, though? It was a bit one-note just like the Dulce de leche. It''s a tasty cake, though. I''m not a fan of pumpkin in general, so I would probably need to eat it with a good hot cup of coffee. That being said, my neighbor (who I gave a piece to last night) was RAVING about this cake. So, I guess it''s just about personal preference.

UPDATE (5-26-2021) I got around to making her Rhubarb Elderflower Pound Cake, as well as her Mint Chocolate chip Cake. See two pictures attached. I have never tasted elderflower, and generally try to stay away from anything of a floral scent, but this flavor was magnificent. Mixed with the rhubarb, I loved the combination, and I actually doubled the recipe to make extra jam for myself. The pound cake was good too, but it''s all about the rhubarb elderflower "goo". The Mint Chocolate chip cake was good as well. The chocolate chip sponge is excellent. Truly excellent. I made a mistake on the mint cheesecake! I added the extract and coloring *before* it baked, which made it smell a bit "off". I should have made the cheesecake and then afterwards added the extract and coloring! The "frosting" for the Mint CC cake was interesting. Sort of like edible play doh. Tasted very good, but such a weird texture. All in all, I really liked both of these cakes. Two thumbs up!
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Tomas Milo
5.0 out of 5 starsVerified Purchase
This book met and exceeded all of my expectations for it! Christina Tosi does not disappoint!
Reviewed in the United States on October 23, 2018
I love Christina Tosi’s Milk Bar Cookbook It is one of my most favorite books, period. I have baked more than half of those recipes and love them all. This book does not disappoint. It’s loaded with amazing new cake recipes and categorized into bund cakes, hot cakes, sheet... See more
I love Christina Tosi’s Milk Bar Cookbook It is one of my most favorite books, period. I have baked more than half of those recipes and love them all. This book does not disappoint. It’s loaded with amazing new cake recipes and categorized into bund cakes, hot cakes, sheet cakes, cupcakes, cake truffles, and layer cakes. There are so many exciting, inventive, and delicious sounding cakes, that I don’t know which one to try first. I love all the pictures, and the way Christina writes is like a friend telling you stories. I found this book very comforting to just sit and read without even having to bake anything. This book made my day!
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Top reviews from other countries

Amazon Customer
5.0 out of 5 starsVerified Purchase
If it’s for you, it’s for you
Reviewed in the United Kingdom on April 2, 2019
I don’t normally do this sort of thing but have been moved to review because I have seen a lot of bad to lukewarm comments about this book which I feel are unfair. Firstly, it is not for everyone. If you are worried about the fat/sugar content of your baked goods it is not...See more
I don’t normally do this sort of thing but have been moved to review because I have seen a lot of bad to lukewarm comments about this book which I feel are unfair. Firstly, it is not for everyone. If you are worried about the fat/sugar content of your baked goods it is not for you. I love eating healthy food but when I eat cake I only care about it being delicious. If you are a fair weather baker or someone who does not enjoy long and involved kitchen projects it is not for you. If you don’t like following instructions carefully and making prep lists and preparing multiple components it is not for you. Now, to the book. I have had it since November 2018 and, up until now, have exclusively enjoyed reading it curled up on the sofa or tucked up in bed and revelling in the exciting neon-sprinkle-sugariness of it and dreaming about the different cakes I might bake. But then my boyfriend’s birthday arrived, which was the perfect opportunity to actually use it. I ordered sweetcorn powder & corn flour online and spent the majority of a weekend making the corn sheet cake. Yes, it was fairly challenging (and involved one frosting failure which I had to remake - I decided to improvise on the recipe = BAD PLAN) but when I followed the directions to the letter (weighed everything, timed how long my stand mixer was whipping for etc.) it came out PERFECTLY. It was the best cake, certainly that I have made, but also one of the best I have ever eaten. And made by my own hands in my own kitchen! It looked so pretty that we took it out into the garden and did a little photo shoot in amongst our primroses. It was a great weekend and the cake was so delicious it made everyone squeal with delight. So, yep, can’t WAIT to make more sheet cakes and if anyone reviews this book negatively based on the fact that recipes are a lot of effort or contain a lot of sugar or that their final products didn’t turn out well when they took shortcuts or didn’t read the instructions properly then that is unfair. Be honest with yourself before you buy it! That’s all from me, off to eat more cake.
31 people found this helpful
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Tom
5.0 out of 5 starsVerified Purchase
Love Love LOVE this book!!!
Reviewed in the United Kingdom on February 24, 2021
This book is EVERYTHING! It gives you an insight into the mind of Christina and all the classics treats they produce at Milk bar. Convenient measurements in US cups or Grams the instructions are easy to follow. Love Love LOVE this book!
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S PARSONS
5.0 out of 5 starsVerified Purchase
Great book excellent recipies
Reviewed in the United Kingdom on July 7, 2019
Great book, love Christina Tosi recipies...I''m new to baking but made her crack pie and her birthday cake....so if I can do it anyone can. Going to try the apple pie cake next...give it a go
One person found this helpful
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C. Austin
5.0 out of 5 starsVerified Purchase
Wow
Reviewed in the United Kingdom on May 22, 2020
Amazing cake inspiration. Original,daring but doable. Yum yum yum . Beautiful pix as well. Love the cake truffles too. X
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R. Cross
1.0 out of 5 starsVerified Purchase
:/
Reviewed in the United Kingdom on March 25, 2019
Not very tasty
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all about cake by christina tosi


Mint chocolate chip molten microwave mug cake.


Baller birthday sheet cake.


Strawberry-coconut cupcakes.

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!

Ingredients

  • 95g pistachios
  • 50g grapeseed or other neutral oil
  • 160g confectioners’ sugar
  • 45g whole milk
  • 10g grapeseed or other neutral oil
  • 0.5g kosher salt

Product information

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All About discount Cake: A Milk popular Bar Cookbook online

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