Soft covered book printed with easy to read type of 123 pages of recipes to make in your favorite bundt or tube pans. The book is thoughtfully arranged into chapters for cakes with fruit, chocolate cakes, coffee cakes, pound cakes, fruit cakes, nut cakes, holiday cakes, and miscellaneous cakes (watermelon cake anyone?). The book has limited pictures, so if you need to see what you are making, this might not be the book for you. That said, I like to be surprised, so cookbooks without tons of pictures are okay be me and I would still recommend this book because the recipes look delicious and even a beginning baker will enjoy making these cakes.
The recipes are simple, easy to follow. There is one for a Mexican Breakfast Bundt, another made with canned biscuits, some of the recipes called for cake mixes and others are made from scratch with ingredients that are easily found in your local grocery store.
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Reviews with images
Needs more precision
Several have commented that there are no pictures, which is not what bothers me about this book, though a few pictures would be nice.My biggest issue with this book is when it’s calling for something like “one package frozen rolls“ (see pic) or “one canned refrigerator biscuits.“ I am not opposed to using box mixes or prepared dough in my Bundt recipes, but it would be nice to have actual sizes listed. There are many different size packages of refrigerator biscuits, not to mention buttermilk and flaky varieties, and listing “16 ounce refrigerator buttermilk biscuits“ is a far more useful way versus just calling for one package. The item you purchase may or may not be appropriate for the cooking time and volume of other ingredients in the recipe because of the ambiguity. I don’t want to waste my money on purchasing all of the ingredients only to find out I should have selected a different size product and now all of my time and money spent on the recipe is gone.In my opinion, there are 2 Bundt specific cookbooks that offer a variety of scratch and semi-prepared ingredients with spot on clarity - “The New Bundt Pan Cookbook” from Cider Mill Press and “Delicious Bundt Cakes” by Wyss and Moore. Using those two books and supplementing with ideas from the Internet will provide you with a far better selection of recipes that are far more precise in their wording.In the era of the Internet you can find all of these recipes online, but I still like to have a cookbook where I can flag the pages I want to use.Given the ambiguity in much of the wording I will return this book. I really wanted to like this book, but it’s going back to Amazon.
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Top reviews from other countries
GLORIA JEWEL BULKELEY
AMAZON E BOOKS ARRIVE PROMPTLY
Reviewed in Australia on March 8, 2019
Cliente Amazon
como modificar el sabor y aspecto de los bizcochos mix caja:(
Reviewed in Spain on June 9, 2016
