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Snacking Cakes: Simple Treats for Anytime Cravings: A Baking Book-Yossy Arefi

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Find sweet satisfaction with 50 easy, everyday cake recipes made with simple ingredients, one bowl, and no fuss.IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit The New York Times Book Review EpicuriousTown & Country“[Snacking Cakes] hits the sweet spot. . . . Cake for breakfast? Yes, please!”—Martha Stewart LivingIn Snacking Cakes, the indulgent, treat-yourself concept of cake becomes an anytime, easy-to-make treat. Expert baker Yossy Arefi’s collection of no-fuss recipes is perfect for anyone who craves near-instant cake satisfaction.With little time and effort, these single-layered cakes are made using only one bowl (no electric mixers needed) and utilize ingredients likely sitting in your cupboard. They’re baked in the basic pans you already own and shine with only the most modest adornments: a dusting of powdered sugar, a drizzle of glaze, a dollop of whipped cream. From Nectarine and Cornmeal Upside-Down Cake and Gingery Sweet Potato Cake to Salty Caramel Peanut Butter Cake and Milk Chocolate Chip Hazelnut Cake, these humble, comforting treats couldn’t be simpler to create. Yossy’s rustic, elegant style combines accessible, diverse flavors in intriguing ways that make them easy for kids to join in on the baking, but special enough to serve company or bring to potlucks. Whether enjoyed in a quiet moment alone with a cup of morning coffee or with friends hungrily gathered around the pan, these ever-pleasing, undemanding cakes will become part of your daily ritual.

Book Snacking Cakes: Simple Treats for Anytime Cravings: A Baking Book Review :



I've been baking for more than 40 years. And I have enough recipes in my head that I don't necessarily have to turn to a baking book for a good cake recipe. However, this book was recommended to me and I decided to buy it. The book has a great diversity of recipes and some very interesting ones. However, having tried 6 recipes so far, only 1 of those 6 recipes yielded a cake batter of good/accurate consistency. All others were either too dry or too wet. I don't think Yossy Arefi has tried some of these recipes herself. If she had, she would have known that the recipes need to be adjusted to provide better consistency of batter - especially if you want a cake that has a moist and fluffy "cake-y" character.I think most experienced bakers will have no problem adjusting recipes on the fly - particularly as they will know what a good cake batter consistency should look and feel like. However, novice bakers will really struggle with these recipes.
So far, excellent. I made the ricotta cake first and I’m delighted by the result. The creative combinations of tastes and textures are rewarding even for an experienced baker.HOWEVER, HERE IS A WARNING. I measure ingredients by weight. In this first cake I made, it lists 1 1/4 cups flour or 160 grams. King Arthur Flour and others would say 1 1/4 cups flour is 150 grams. Ok, snacking cake recipes are relatively forgiving, but still I think the author should use what’s come to be standard weight to volume equivalences.

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