Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Babycakes Cook Book
0

9 posts in this topic

Hi all,

I was recently given a copy of the "Babycakes" cookbook which has recipes from the Babycakes Bakery in NYC. The photos of the cakes, cookies, etc. look wonderful but there are a lot of expensive ingredients which I am not used to using, such as evaporated cane sugar. I am wondering if anyone has baked from this book and if so, how the recipes turned out.

Thanks!

J

0

Share this post


Link to post
Share on other sites


Ads by Google:

Okay, if anyone ever searches and finds this thread, do NOT try to bake out this cookbook. The ingredients are difficult to find and expensive. My cookies and muffins were horrible.

0

Share this post


Link to post
Share on other sites

I too have the book and have the ingredients on hand but the recipes are not all that wonderful; not bad, not great. I've had better.

0

Share this post


Link to post
Share on other sites

Did they include their frosting recipe? Too bad it didn't come out well. We have a Babycakes near us and their stuff is really good, but expensive. I would love to duplicate their frosting, but read online that the frosting they make in their bakery includes an ingredient that you can't find commercially.

0

Share this post


Link to post
Share on other sites

I actually read that on their website. It has a Q&A and they talk about how their frosting has in ingredient made just for them. Lame.

I'm actually pretty disappointed to read this. I have been considering picking up the cookbook. I don't indulge in baking particularly often, but when I do I will go to nearly any length to get the ingredients I need. Cooking is cooking, whatever, I don't care. I cook to live. Baking is a passion, an art, a love. Not something I would make substitutions on, or use second best for.

0

Share this post


Link to post
Share on other sites




I actually read that on their website. It has a Q&A and they talk about how their frosting has in ingredient made just for them. Lame.

I'm actually pretty disappointed to read this. I have been considering picking up the cookbook. I don't indulge in baking particularly often, but when I do I will go to nearly any length to get the ingredients I need. Cooking is cooking, whatever, I don't care. I cook to live. Baking is a passion, an art, a love. Not something I would make substitutions on, or use second best for.

My copy was given to me as well. The recipes really are not that bad - just not worth making again in my opinion but I am a very, very particular baker. If you are like me (and I know you are) I would recommend other books instead. That is how I feel about cooking, too. I cannot settle and use the best ingredients I can get my hands on.

If you see the book, flip through it, but as you know really great cupcakes are easy to replicate, anyway, with better recipes out there. One of my favourites for baking (not breads, but desserts and such) is Blackbird Bakery Gluten Free. Another is Tartine Gourmande. LOVE that book. The tarts are just heavenly.

The Snickerdoodles from Babycakes are good but again, not worth getting the book for. I'd say this book is in the middle of good books - not the worst by any stretch but not the best, either. And as a book lover this book is too thin for my liking. I love huge tomes that weigh 8 lb.

ETA: There is nothing really unique in this book except for the doughnuts which are pretty good but not the really good yeasty puffy light yeasty doughnuts. When I buy books I look for unusual and interesting and new.

0

Share this post


Link to post
Share on other sites

Did they include their frosting recipe? Too bad it didn't come out well. We have a Babycakes near us and their stuff is really good, but expensive. I would love to duplicate their frosting, but read online that the frosting they make in their bakery includes an ingredient that you can't find commercially.

Buttercreams are very easy to make and extremely delicious. Tons of great recipes online. I wonder what that ingredient is??!!

0

Share this post


Link to post
Share on other sites

Someone gave it to me when I was newly dx'd - pretty pictures but I was not impressed with the recipes I tried.

0

Share this post


Link to post
Share on other sites

Someone gave it to me when I was newly dx'd - pretty pictures but I was not impressed with the recipes I tried.

Often recipes look as good or even better than the pictures but not so with this one. They are sorta meh. I wouldn't mind looking young and slender like the Babycakes girl! She's a cutie, that is for sure. Unless the pictures of her lie as the food pictures do... :blink:

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,354
    • Total Posts
      920,511
  • Topics

  • Posts

    • Welcome!   You were smart to think about cross contamination.  Although it is great that there are so many gluten-free options out there, in the beginning it is best to try a whole foods diet, until your son feels a bit better.  The learning curve for the gluten-free diet is steep.  It is better for you to get everything down before letting others feed him.   When I was diagnosed, my hubby had been gluten free for 12 years.  I thought I knew the drill and converted right over to those gluten-free goodies I baked him.  Turned out, like many of us, I had some food inolerances not related to gluten but as a result of gut damage.  So, additives like Xantham gum made me think I was getting glutened, but I was not.  So, again, try to stick to naturally gluten free foods that are less processed for a while.  When you do venture out, I use "find me gluten free" and read the reviews from celiacs (not a person who thinks gluten-free is a way to lose weight! )   Here are some great tips from out Newbie 101 thread:  
    • I have the same problem. Was told it was psoriasis but no treatments worked even injections. I was daignosed celiac in may, and noticed a year ago the palm of my hand would itch intensely then get small blisters. I believe they are both dh. Have been gluten-free since diagnosis but still have issues with both areas. Thankful digestive issues cleared but would love to know how long before they clear up? I hope we both get feed back and best wishes to you!
    • Yes it most certainly could be a false negative, and I would bet you a dozen donuts that it is (gluten free, of course.   )  At the very least you can be sure it is related to gluten.  These gluten rashes take forever to clear up.  I don't know about you, but whenever I start to doubt my gluten intolerance, I just look at my skin, and the old blood stains on my sheets, and I am reassured that it's not all in my head, and I need to avoid gluten as if it were a bucket of battery acid.
    • Hello, My fiance and I are going to Singapore for our honeymoon next year and I was wondering if anyone knew any cafes/restaurants etc that have gluten-free dishes? We previously went two years ago and enjoyed ourselves so much that we definitely wanted to go back our our honeymoon. Catch is I got diagnosed as being gluten intolerant a few months ago, negative for Coeliac though. If I eat gluten I have bad nausea, bloating, diarrhea etc. Not pretty for a honeymoon :-) I am more than happy to eat fruit at breakfast and make do with steamed rice at dinner etc but if anyone has any ideas on anywhere I can safely eat that would be much appreciated. I don't care how much it costs! Also is it possible for me to bring packaged gluten-free food into Singapore from Australia? I am not sure on the rules. Thank you!!
    • Went in and talked to the manager of our pm and asked about the gluten free pizza, and he told me he can't guarantee its 100% gluten free because of the flour in the air from the other crusts being made.  I value the honesty.   The other employee also mentioned changing gloves.   I was thinking wow great, until I walked out and got to thinking about cross contamination from everyone grabbing the toppings out of the same bins and spreading the sauce with the same utensils.    My son was just diagnosed this week so we are new to the whole lifestyle.   So any help or info is greatly appreciated.    Thanks  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,423
    • Most Online
      1,763

    Newest Member
    Kimmieellis
    Joined