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List Price: $24.00 | | Publisher: Clarkson Potter
Salesrank: 914
Released: May 5, 2009 |
| Our Price: $11.00 |
| Used Price: $14.51 |
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| Media: Hardcover |
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Editorial Review:
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!
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Reviews:
baby cakes 
2009-12-20 - great book. definetly worth the wait. makes you want to go and work with these clever cute ladies!
Not entirely gluten free 
2009-12-19 - This book is great for somethings however the bread recipes are not gluten free. She uses spelt flour which is not a gluten free flour. While she does mention this in the forward one should know this before buying the book. The baked goods are all gluten free.
Peeps need to learn to read
2009-12-11 - I'm sure I'll write a longer review as I looooove this cookbook and am so thankful for it. However, most of the people's comments that have a negative point, say they were disappointed the book said "Gluten Free" and that was not the case. Lighten up and read the cover it clearly says "(Mostly) Gluten Free", so ease up with the critique of something not being exactly the way you wanted it, when it never promised to be. How about try to concoct the recipe's with the spelt flour with flour alternatives until you get the blend that makes you happy? As for pricing, they didn't create the pricing in the grocery world, and we should be thankful someone spent so much time concerned about making scrumptious cruelty-free, healthier, and mostly gluten-free treats and decided to share their secrets with us.
Yum! 
2009-12-08 - I'm a self-schooled baker (a passion) and I was really impressed with this cookbook. I have just started down the road of gluten-free and sugar-free baked goods and this is a great book to get started with. I am still getting used to all of the different types of baking items and tweaking things as I go along. Most of the recipes I have cooked up have gotten rave reviews. I am very happy with this buy.
Proceed With Caution 
2009-12-06 - I wish my mother had read the reviews before she purchased this book. I have had so many problems that I actually wrote to the bakery looking for guidance. They responded quickly and politely, but gave no suggestions that I had not already tried myself. I am no stranger to alternative ingrediants. I was Vegan for years, than raw, and now I am wheat & gluten free. While the baking has been a bit more hit and miss for me along this gluten free venture, I have not yet run across so many disasters. The cupcakes were not even eatable! And they were presented to a gluten free crowd. They went right into the trash. The biscuits I made twice. I had to double the recipe to get anything resembling a biscuit. I could not get them to brown either time, unlike thier golden color in the picture. I had some gluten free friends who said the flavor was not bad, but I thought they were as flavorful as flour paste!. I made the cornbread and it was so greasy my parrot would not even eat it, and he has never turned down a peice of cornbread in 25 years! I thought the flavor was not to bad, but it was just too greasy. I followed the recipes to the letter, I went out and purchased all new measure cups, traveled high and low, and to several stores, over the course of several days to gather the ingrediants. All of this only to be completely dissapointed. I do not mind spending money on quality ingrediants, but beware...these recipes cost a small fortune to make. I am baffled. The bakery is a hit obviously, so I am with most of the reviews on here.....something has gotten lost in translation. I won't even give this book away. I have never written a review before, but felt I had to in this case.
