Extraordinary Cakes : Recipes for Bold and Sophisticated Desserts

Extraordinary Cakes : Recipes for Bold and Sophisticated Desserts

Book - 2011
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Random House, Inc.
How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker.

Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).

Publisher: New York : Rizzoli, 2011
ISBN: 9780847858088
Branch Call Number: 641.8653 KRASN
Characteristics: 176 pages : color illustrations ; 27 cm
Additional Contributors: Wright, Christina
Kachatorian, Ray
Notes: Includes index


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Nov 23, 2017

This is one of the top 3 cake cookbooks I have ever used in my over 40 years of baking.
The authoress bakes in the Parisian and European style using only top quality ingredients - almost all available from good supermarkets.

I usually borrow the best cookbooks from the library and copy the best recipes to my computer. If I copy 4 recipes, I think the cookbook a success. I copied over 2 dozen recipes from this book.

The cakes are complicated and take time to make. But the result is the best cake you have ever tasted in your life. Her decorating instructions are easy - mostly spreading, a little piping, and use of flowers & ribbons.

btw - the other 2 best cake cookbooks are the chocolate ones by Alice Medrich.

Mar 05, 2012

Is this a good book?


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