I have to admit, it’s been really hard to actually make anything out of this cookbook.
Christmas of 2011 I asked Mr Pine Nut to get me the three dessert books by Moskowitz and Romero. He obliged me, but sadly the timing was wrong. Early pregnancy had rendered me absolutely unable to tolerate eating sweets (they all tasted like sawdust, except for chocolate candy and dairy ice cream). Merely looking through this cookbook actually made my stomach turn, so it kind of got put on the shelf and ignored until a few months later I was able to handle it again. Even so I generally found it was pie or cookies I wanted and I just didn’t get around to using this one.
That doesn’t take into account, either, that my husband just really isn’t that into cake, and the last thing I need is to, oh, eat 11 cupcakes all by my onesie (I’m sure I would share at least one with GooGoo).
But, since I’ve reviewed the other two books, I decided I really should review this one too. I’d find some excuse to make cake.
I did the Golden Vanilla cupcakes (with margarine) and also the Really Golden variation with the turmeric (with oil). The Golden Vanilla were okay; I am very much a yellow cake person, so the Really Golden variation appealed to me more even though it’s only psychological that they taste different (because they really don’t).
Light and fluffy and amazing; used chocolate buttercream recipe (which, incidentally, was enough to frost about 2.5 dozen).
This was the first cake I personally made out of this book.
28th of August. I wake up and realise it’s my cat’s birthday, and I’d forgotten all about it.
He couldn’t care less about cake, I’m pretty sure, but it’s a birthday, and a birthday is a great time to make a cake. So I paged through the book to see what recipe I had stuff for and found this one. The only thing I had to go buy was pineapple, so it wouldn’t cost us a lot to make.
Didn’t actually make it on his birthday, since it was irrelevant to him, but I made it that weekend when we had company. I didn’t really get any feedback from the guests; my husband liked it and so did I.
For GooGoo’s third birthday I did two layers: one was the chocolate Gluten Freedom recipe and the other was the vanilla Gluten Freedom recipe (with corn flour option). I flavoured both with mint and tinted the vanilla one green.
The chocolate layer I really liked – great flavour and texture. The vanilla layer seemed too much like cornbread; next time I’ll try the almond flour option instead of corn flour and see if that helps any.
Dulce Sin Leche Cupcakes: Delightful. (I ate these made by a friend.)
Lychee Cupcakes: Good. The jury is out on the lychees, which although they tasted good, just look kind of strange. (I also ate these made by a friend.)
Super Natural Agave Icing: I LOVE this icing. It has a marshmallow creme-y texture and flavour that makes it perfect for sandwiching between graham crackers with melted chocolate. It is also good for a shiny, glazy frosting. (But don’t try to decorate with buttercream on top of it, because that doesn’t work so well. Trust me.)
Here’s my main problem with this book: a lot of the recipes call for nondairy yogurt. I don’t have easy access to nondairy yogurt (or generally the money to splurge on nondairy yogurt). I haven’t been able to try the majority of these recipes for that reason.
Aside from that, there are a lot of fantastic cupcake ideas in here that I really hope I can try some day. I wish I had been able to do a wider variety before writing this post, but I’ll write another post in the future when I’ve had a chance to bake more.
If you’re interested in ordering this book, here’s a link to Amazon.