When we first picked up this book by lawyer turned cake baker extraordinaire, Warren Brown, the title read like a cookbook for dummies. But once we opened its beautifully designed pages, it had us hook line and sinker. Like any good book should, this one had us camped out on the couch reading it page by page and cover to cover.
The book is packed with recipes, along with tips, tricks and a few science lessons behind his methods. It takes a straight forward and less intimidating approach to making the three types of basic cakes: pound, butter and foam with chapters on frostings, glazes, fillings and assembly... More