Regular Price:
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Product Details
- Softcover; 240 pages.
- More than 100 color photos.
- Transform common foods into amazing professional desserts!
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Customer Review
Another ADORABLE book
I have to admit, that I love the authors other books. I dont always have the motivation to do the more difficult ones, but just looking at the pictures makes me smile. This book is just as interesting and wonderful. The advantage of this book is that she uses desserts other than cupcakes (although cupcakes are still heavily used). This allows for a lot more creativity. There are some really novel ideas here, like high heeled cupcakes that really look like shoes! And a pie topped with marshmallow pigs under a blanket. However, this book is not necessarily all about the pictures...it gives great guidance on techniques. It is loaded with step by step how to pictures. I think it really helps give the reader more confidence if they are cautious about trying a recipe. You get to see things almost every step of the way. I also like that there are a good mix to projects including many holiday themed ones. I cant wait to get started!
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December 21, 2011
(Norcross, GA United States) | Helpful Votes: 17 | Rating: 5
Showstopping Dessert Creations we've come to expect + help from their website
First off, I want to adress the concern that people have expressed in past books such as the NY Time Besteller, , their first book. I bought that book and was imediately hooked on their stylish but accessible approach to making awe-inspiring desserts. All their books and their website now feature indices that list many online sources for all the items and/or basic candy Clay or dough recipes that they use to create their adorable Fluffy Lambs, Gnome Sweet Gnomes, or High-Heeled cupcakes. In truth, most of those special sugars and candy melts which you can't make can be purchased right here on Amazon! Also, as stated above, this book and most of their others contain ALL the basic recipes for their basic Candy Clay, Quick Doughs and Perfect Cake Mixes which are ALL made with...
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December 22, 2011
(USA) | Helpful Votes: 10 | Rating: 5
Product Description
Two million copies later, the New York Times best-selling authors of Hello, Cupcake! and What’s New, Cupcake? are back, applying their oversized imaginations not just to cupcakes but to cookies, pies, cakes, and other treats.
Hello, Cupcake! inspired millions to become cupcake artists and launched an international sensation. Now the talented pair who started it all returns, with projects that are more hilarious, more spectacular, more awe-inspiring—and simpler than ever.
But they don’t stop at cupcakes. No sweet treat is safe from their ingenuity: refrigerator cookies, pound cakes, pie dough, cheesecakes, bar cookies, and Jell-O are all transformed into amazing and playful desserts. There’s something for everybody in this book, and every single item you need can be found in the neighborhood supermarket or convenience store.
Playing with your food has never been so exciting—or so easy.
Karen Tack and Alan Richardson have appeared on TV with Martha Stewart, Rachael Ray, and Paula Deen and have been featured many times on NBC’s Today as well as in America’s top magazines.
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Sample Recipe from Cupcakes, Cookies & Pie, Oh, My!  Baa Baa Black Sheep
(Click photo for recipe) |
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Clever, but not appetizing
This is a terrifically clever book filled with wonderful ideas for making baked goods that delight the eye. The projects range from the lovely (The Whiteout Cake) to the hilarious (The Spider Bite) with some truly inspired designs such as the Social Network Cake and the cupcakes made into high heels, which is sure to delight anyone who loves pretty shoes. The instructions seem very straightforward, and if these are not easy or quick projects, they're ones which will garner a lot of "oooohs" and "aaahhhhs" from your guests, and some good laughs, too.But here's my problem with the book -- and I freely admit that your mileage may vary on this one -- a great many of the recipes make my teeth hurt even to think about. When the emphasis of a baked item is on style, you have to be willing to use a lot of sugar to produce decorations which many adults (like me) won't eat. And since the point of baking is, for me at least, to produce something that delights the palate, many of...
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December 21, 2011
(Chicago, IL USA) | Helpful Votes: 33 | Rating: 3
Great book
