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| Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations | 
 enlarge | Author: Nancie Mcdermott
Publisher: Chronicle Books
Category: Book
List Price: $19.95
Buy New: $7.98
You Save: $11.97 (60%)
New (32) Used (9) from $7.98
Avg. Customer Rating:  16 reviews
Sales Rank: 20834
Media: Paperback
Number Of Items: 1
Pages: 168
Shipping Weight (lbs): 1.5
Dimensions (in): 8.7 x 7.9 x 0.2
ISBN: 0811853705
Dewey Decimal Number: 641.8653
EAN: 9780811853705
ASIN: 0811853705
Publication Date: June 7, 2007
Availability: Usually ships in 1-2 business days
Condition: New - Has remainder mark. Fast shipping from trusted wholesaler with many exclusive publisher contracts.
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| Customer Reviews:
| Showing reviews 1-5 of 16 | | NEXT » |
 Very good book July 26, 2008
0 out of 2 found this review helpful
Very good recipes, or at least they seem to be. I didn't get a chance to try any yet.
 southern cAKES July 22, 2008
this book is really great it explains in simple terms ,, the only down side is that some of the cakes are complexed and ..I was looking for "literatly southern cakes" like pound cakes etc . But over all the book is great.
Southern Cakes July 7, 2008
1 out of 1 found this review helpful
This book has been a blessing to me it has given me lots of new recipes for me me to try and share with my family.
Great Recipes and well-written May 27, 2008
2 out of 2 found this review helpful
My son bought me this book for Mother's Day. I love it. I love the background stories behind the recipes. I made the Cream Cheese Pound Cake this past weekend. Everyone loved it!
Have only tried two recipes so far, but... May 12, 2008
1 out of 1 found this review helpful
I took this book to my mom's house and we chose two cakes to bake - the Red Velvet and the Thibodeaux Chocolate Doberge. My mom is a serious baker who rarely allows store-bought desserts or bread into the house, so I knew she would be a good one to test out this book with. The Red Velvet cake was not terribly impressive. Our cake had a soggy, fallen middle, yet managed to be over-baked around the edges. I could also taste the chemical flavor of the red food coloring, but that could just be the brand I used. The frosting was delicious.
The chocolate cake itself was delicious, but the recipe indicates a 300 degree oven. On our first try, baking the layers at 300 for 40 minutes in 8-inch rounds (instead of 9), resulted in raw cake. We purchased 9-inch rounds as the recipe called for and baked the next cake at 350 for 30-35 minutes. All of the other recipes in the book call for a 350 oven, so I'm not sure why this one was 300. 350 worked much better. The filling turned out to be delicious - essentially a chocolate pudding. The frosting did not turn out at all, and seems like a strange recipe for frosting. After following the instructions, chilling the frosting overnight then attempting to beat it into something that could be considered frosting, we ended up with a very runny (but tasty) concoction. We made my mom's recipe for a chocolate buttercream frosting that's not too sweet and it went perfectly with the cake.
I am looking forward to trying more recipes from this book. I think the caramel cake and the oatmeal cake will be next...
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