Let Us All Eat Cake: Gluten-Free Recipes for Everyone's Favorite Cakes [A Baking Book] Hardcover – September 9, 2014

This is a great resource for gluten free cakes and there are a good variety of cakes in this book from snack cakes to bundt cakes to layer cakes. Included in the book are lots of useful tidbits for decorating cakes, as well as a lot of recipes for fillings and frostings (although I do not use them because they are all American Buttercream recipes and I prefer making Italian Buttercream). The layout of the book leaves something to be desired... On a page for a cupcake recipe it lists the ingredients as other recipes and their page numbers, so if you want to make the cupcakes you will be flipping across 20 or so pages just to prepare the cake, filling, frosting, etc.Another reviewer mentioned that the cakes are dense and inedible... Dense, yes, inedible, hardly. The texture of the layer cakes is almost exactly like pound cake, but they are still very delicious. I must note that I do not use the flour blend that is in the cookbook; I use the GF Classical Blend by Authentic Foods and the cakes turn out lovely and very delicious. I baked the Triple Lemon Cake and brought it into work and it was gone in minutes and no one knew it was gluten free (I eat wheat and bake cakes with wheat flour and bring them into work every week). The only comment I got on the cake is that it is very dense, but still good. I was apprehensive when I baked the lemon cake because the cake layers barely rose in the oven, but they still turned out just fine.I baked the pink princess cake and to lighten it up I whipped the egg whites and folded them into the prepared batter before putting it into the oven. This helped the cakes rise a little more and they turned out to be a little fluffier. I am going to bake another layer cake from this book this weekend and I plan on whipping the egg whites and increasing the baking powder from 2 teaspoons to 3 3/4 teaspoons. I'll let you know what happens!The only thing I wish this book had more is pictures.... A picture of every cake is not necessary (it would be nice though!) but at the very least have a picture of the design cakes. There are five or six design cakes in the book and I only recall three of them having photos. Shame.Update: so I made the hummingbird cake over the weekend. I upped the xanthan gum to 1.5 tsp and increased the baking soda to 1.25 tsp and added 2.5 tsp baking powder. The cake rose much much more and was absolutely wonderful! I brought it to work today and it was gone in minutes. My advice if you want the cakes in this book to be a little fluffier, use 1.5 tsp xanthan gum per the usually called for 3 cups of flour and increase the leavener to 1.25 tsp per cup of flour.

I have baked several cakes from this cookbook, and have enjoyed each one. My family can't tell the cakes don't contain gluten or dairy, and my hubby would let me know. The chocolate cake is fabulous, and I just made German Chocolate cake this week...amazing! The espresso cake is to die for...its my favorite! I'm not a great cook, and the recipes are really easy for me to follow. I wasn't crazy about the texture of the white cake, but it could be my error since I only made it once...seemed a bit gummy.

I've tried several of the recipes in this book - all have come out beautifully! Each cake has proven that baking with gluten-free ingredients allows the flavors to come through. The cakes also come out delicate, moist and simply impressive. As a professional baker I can see the need for measured ingredients (by grams ideally). I imagine one reason she did not include such weights is because flours vary by weight - even the same flours. Example - rice flour produced by one company can vary by ten or more grams per cup. I suggest you put together the blends in her book (she has two) - weigh the end result and then figure out how much a cup of her blend weights. Use that when following her recipes and things should turn out just fine.So far my fav is the Mocha Walnut Cake.

So easy to read. I love cookbooks, I have a ton of them. Most sit in my cabinet and only a few get used. I love how easy these recipes are and the tips at the bottom of the recipes are great. Some I never knew and I bake a lot. I was a little worried that it would be like so many other gluten free cookbooks and not have a lot of flavor or really hard to find the ingredients, not the case here. I have already tried one of the recipes for my kids after school snack and they had no clue it was gluten free. I can't wait to try more recipes and share with friends. Try the buttermilk bundt cake with peaches first!!!

I have been living with a large number of food allergies for several years now. It is so refreshing to open a book designed for people like me. I can look through this book, grab a recipe that sounds exciting and make it without having to do to many ingredient substitutions to avoid allergens. I highly recommend this book to anyone who has been missing out on a birthday cake or a luscious slice of quick bread due to food allergies/intolerances. You won't regret the purchase.

Overall well published and professional, but I want pictures for EACH recipe as an inspirational guideline. Recipe on the left, photo on the right please. Oh well...

I love this cookbook. The recipes are amazing. I have served them to lots of people and they are all amazed that they are gluten free. I also love that I can make them dairy and egg free as well. The chocolate cake is to die for. I bring a cake to all the church potlucks since we have a lot of allergies issues. Highly recommend this cookbook

Wonderful... I only tried the Hummingbird Cake for right now and it was a major hit!!! The recipe's are clear and sensibly organized. I am a Chef but as any cuisine chef can tell you, savory and sweet are two totally different worlds so I really do appreciate the organization, easy readability, and flow. Thanks again!

great recipes

Lovely book

Great books for entertaining children's party's to other cake based celebrations and all gluten free. another great thing about this book is the cake selection all the major cake players are out to play. If you like cake but your stomach hates gluten this is the book for you