Daisy Cakes Bakes
Keepsake Recipes for Southern Layer Cakes, Pies, Cookies, and More : A Baking Book
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- ¥1,200
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- ¥1,200
発行者による作品情報
A beautiful baking cookbook of 100 recipes for the delicious cakes that made Daisy Cakes a huge success story of ABC's Shark Tank, plus cookies, pies, cobblers, and more--with 60 photographs evoking a sense of nostalgia for making your own family recipes.
The scent of cake baking in the oven, the pretty sheen of frosting being whipped up nice and light, or the glorious mess of measuring and mixing ingredients for cookie dough are memories cherished by many a home baker. Kim Nelson grew up learning to make family recipes alongside her mother, grandmothers, and great aunt. This pastime blossomed into Kim's beloved company, Daisy Cakes, which ships delicious Southern layer cakes in keepsake tins all across the US. Daisy Cakes Bakes shares those family cake recipes, as well as recipes for cookies, bars, confections, pies, ice creams, and more. The flavors are rich but never cloying, the recipes are crowd-pleasing and simple to make, and Kim's engaging stories will inspire everyone to start their own baking traditions.
PUBLISHERS WEEKLY
Nelson, owner of mail-order bakery Daisy Cakes, packs her debut cookbook with down-home recipes for Southern desserts of all kinds. Nelson's business skyrocketed after her appearance pitching her homemade cakes on Shark Tank, and those same recipes are highlighted here: classic layer cakes, such as red velvet cake and yellow cake with chocolate frosting, as well as an Italian cream cake, a rum raisin pound cake, and a Scotland orange cake. Cookies include sophisticated brown butter pecan bites and mocha cappuccino cookies, as well as such cookie jar favorites as elegant vanilla wafers and chocolate crunch cookies. The diverse collection of pie recipes is tempting, including pecan crumble chess pie, banana split pie, and a mint chocolate layer pie with a pretzel crust. Bacon even sneaks its way into the cookbook: there's a bacon jam cake filling made with bourbon, bacon toffee, and a mind-blowing pork rind crusted cheesecake. The chapter on sauces and frostings offers everything from cream cheese frosting to moonshine glaze made with real moonshine. Clearly written recipes and Nelson's inviting voice will encourage new and experienced bakers alike.
