I bought this on a whim, with no idea who the author was, or if the recipes were any good. But much to my surprise, the promises made on the cover and in the blurbs actually panned out into fantastic results. Maida has perfected every one of the recipes, so much so that even the slightest tweaking of them on my part usually ends up in less than perfect results. (A word of caution though; I find most of the cakes a touch on the sweet side, so bakers with a less-than-sweet tooth may want to reduce the sugar.)

Nonetheless, it is a fabulous selection, a mind-boggling array of delicious cakes (more than 175!) whose recipes are so carefully crafted and lovingly detailed that they will work beautifully even in the hands of the most inexperienced novice. Instructions are crystal clear, and Maida never leaves room for any ambiguity to creep in and spoil a recipe. She doesn't always tell you WHY a particular step is performed (unlike Rose Levy Beranbaum's "The Cake Bible"), but it always works. (If she did explain, I imagine the book would be twice as long, given how detailed her instructions already are!) As a book for learning the art of baking, I think it needs to be paired with something else as well to make up for the lack of explanation (Why a tube pan? Why the bottom third of the oven? Why 350 degrees here but not there?), but it is a rich resource indeed.

The book has a number of typos, surprisingly, but they do not affect understanding of the recipes (thank goodness).

There are, however, few concessions to health and diet -- the main thrust is delicious cake, but the enthusiatic reader can still find some healthy choices (like the marvellous Zucchini Loaf, butterless and low in cholestrol, yet marvellously moist and delicious). I haven't been able to make all the cakes yet, but I definitely intend to. A million thanks to Maida Heatter for this gem of a book -- you now have a fan for life in me!

This is by far the VERY BEST Carrot Cake with Cream Cheese Frosting Recipe you will ever try! Not only did my Mom try it years ago for parties etc. but she handed the cookbook down to me, and I used this recipe for a "Groom's Cake" for my then fiance, soon to be husband. 18 years later, it is still his very FAVORITE Cake of all time.

This recipe is a doozy...lots of ingredients, and it does take some time to put it together, but believe me, it is worth every minute of the baking experience. Maida Heatter's directions are so easy to understand and the cake itself is foolproof!

That's not to say that this is the ONLY FABULOUS recipe in the book, far from the case! This book is a treasure trove of wonderful dessert cake recipes. You will not be disappointed.

Thank you Maida Heatter for a Carrot Cake that is par Excellence!

Stated simply, there are no better dessert cookbook writers than Maida Heatter. I have five of her bookbooks and from pleasant experience know that she has no bad recipes in any of her books. This one is no exception. If you can read English and own an oven, I'm not sure how you could possibly screw up one of these cakes. Ms. Heatter spends two to three pages on the simplest of cakes. She tells you where to place the rack in the oven, how many minutes to beat the sugar and butter together and what the batter will look like. For example, in the recipe for Cranberry Upside-Down Cake on page 201, she says: "The mixture might appear slightly curdled--it is okay." I'm happy to say I cooked this cake for the first time a few days ago. My friends thought it was wonderful. The best lemon cake I have ever baked and/or eaten has to be East 62nd Street Lemon Cake(page 22.)Over 20 years ago, when I had never melted chocolate in my life, I cooked a perfect Queen Mother's Cake (pp. 54-56.)The Robert Redford Cake(59-61)is a wonder to behold. Then there is the Oreo Cookie Cake, and on and on they go.

There are sections on all kinds of cakes here: plain cakes, chocolate cakes, layer cakes, fancy cakes, cheesecakes, fruitcakes, cakes with fruits and vegetables, yeast cakes, sweet breads and more. And all kinds of tips-- even how to wash a pastry brush.

There are no photographs in this book but who needs them? Your own cakes will be pretty enough to photograph. If you own other Heatter cookbooks, be forewarned; these recipes have been previously published in two of the author's earlier dessert books but here the cake recipes are all together.

I must admit that I find the cheesecake recipes-- at least most of them, a little over the top. I suppose that's because cheesecake recipes have been anthologized to death and Ms. Heatter sought out the most exotic ones. And I, being a lazy cook, an unwilling to fool with baking a cheesecake in a pan of water. Having said that, if I could have only one dessert cookbook, it would have to be this one.

I've just re-read Piece of Cake as part of my holiday, read-for-pleasure, schedule and thus rediscovered this outstanding example of fiction. Robinson is to WWII RAF what O'Brien is to the Nelsonian Navy --and much more. His characters, occasionally a wee bit overdone, are mostly believable. Dialogue is witty, lively and brilliantly written. The story is masterfully threaded and the period characterization has that distinctive feel of "that's what it really must have been like". Aviation/air-war buffs will enjoy the flying scenes. WWII aficionados will experience the "phoney war" and its dramatic continuation. And litterary purists will be able to indulge in a page-turner without feelings of guilt. The book is about planes, war, the recklessness of youth and the drama of death, but with enough realism to weed-out stereotypes and bland storytelling. But above all it's a masterfully constructed tapestry of characters, sub-plots and descriptions. With all of it put together Piece of Cake is a book one can watch, as its pages come alive in the mind's eye.

A brilliant read! I generally steer away from fictional history as these types of books tend to be overplayed. Derek Robinson has captured the essence of the RAF in the early stages of the Second World War. His characters are lively and believable, and the plot incorporates actual events. If you can find this book it is definitely worth a read, and if you can find the Masterpiece Theater series, an outstanding adaptation of the novel. Any price alone is worth it just for the scenes of the Spitfires in flight! -- Capt M.H. Moore

I rank this as one of the best books I've ever read and am very surprised more people aren't aware of it. The writing is top-notch: Robinson was at the top of his game when he wrote "Piece of Cake." The characters come to life, even if many of them don't stay alive very long. It is laugh-out-loud funny at times, slyly humorous at others, brutal, honest and thought-provoking -- often on one page. One must remember that Britain's "Knights of the Sky" averaged bout 19 years of age when The Battle was raging. They often behaved in a less-than-honorable fashion, as most 19 years usually do. Finally, anyone who ever entertained the notion that the air war was a "clean" way to fight will quickly have that notion dispelled. Dying in a burning Hurricane, taking cannon fire in the gut or waiting for the cold sea to steal all the warmth from your body are just a few of the ways an RAF pilot could die in the autumn of 1940. In spite of the controversy it generated, this book is a great tribute to the RAF's Few and a fine work of literature.

What a fantastic book! For those who have never had the privilege to see one of Braun's cakes, the exquisite photographs give you a glimpse of her sugar genius. The text is congenial, informative, and often very funny, and you'll learn not only about cake decorating, but about art, history, travel and one artist's process. How generous of Margaret Braun to share her whimisical vision with readers.

Finally a Cake Decorating Book that debunks the idea of cake decorations as cutesy and chintzy. Instead Margaret Braun brings the well trained eye of a designer to her cakes. Each cake is, stunningly more elegant than the one before. More importantly in addition to the book's gorgeous design and great photography Margaret lets you into her design process. With this truly unique book Margaret Braun teaches the reader/ baker to start to see a cake as your blank canvas and allow yourself to create your own masterpiece. She gives you the tools to open your eyes to design elements all around you. If you are like me you will find that CakeWalk does not find its place among the bookshelf with the rest of the cookbooks but on the coffee table as a constant source of culinary inspiration.

If you're a cake or sweets lover or are drawn to the culinary or fine arts, this book will knock your socks off. Like the cakes, this book is a visual extravaganza. And there are great recipes for cakes and fillings, too. The book is really a work of art by a visionary. Every page is different and filled with fine art and beautiful photography. This is the best-looking cake book I've ever seen. Absolutely a treasure.

Rosemary Wells has it figured out. My 3-year-old daughter LOVES this book, and we have read and re-read it numerous times together. There are so many things to talk about - Why does Ruby want Max out of the kitchen? Why dies Max spill things? Why would Grandma want to eat a dirt cake? Is Max & Ruby's Grandma's name the same as my Grandma? What ARE red-hot marshmallow squirters? It provokes some really great questions and conversations with my daughter. Ms. Wells is a remarkable story teller.

I happened upon "Bunny Cakes" by accident about a week ago. I picked it up and read it just to pass a few idle moments, but I ended up laughing out loud, and I've chuckled about it every day since. I was unfamiliar with Max and Ruby before I saw the book, but they have instantly become two of my favorite children's book characters (Max especially). "Bunny Cakes" accurately depicts the rivalry between a bossy (but patient) older sister, and a younger brother who's determined to make a statement in the world that he's just beginning to comprehend. Clad in a sharp pair of plaid overalls, Max makes repeated trips to the grocer (red wagon in tow) to make up for his unwitting disruptions of Ruby's cake-making project, and to get the perfect ingredients for his own earthworm cake: red-hot marshmallow squirters. Although even his most beautiful handwriting is incomprehensible to the rest of the world, Max relies on his ingenuity to finally succeed in communi! cating with the grocer. The illustrations are adorable--especially those that depict the wide-eyed innocence on Max's face as he wordlessly stares up at the grocer, hoping the man will understand his scribbled request for red-hot marshmallow squirters. But don't be fooled by Max's innocent look. He's one determined bunny. He gets what he needs and he makes sure Ruby doesn't steal the spotlight at grandma's birthday party.

The charm of the Max and Ruby books owes much to the fact that many of us have had an older sibling or friend like Ruby---she knows more, is able to do more and wants to be in charge, but Max always finds a way to get what he wants! This book also explores the mystery of writing, and made my older son eager to learn to write---and I think writing is a topic less stressed in picture books than reading. Everyone should have a grandma like Max and Ruby, someone who will love both edible and inedible cakes equally! As always, Wells is wonderful!

Last August I, along with people from across the U.S. and around the globe, had the pure pleasure of sitting in a class taught by Colette Peters during the 1999 I.C.E.S. Annual Convention (International Cake Exploration Society) held in Kansas City, Missouri. There she announced that her new book would be available in the Spring of 2000. Rest assured that this cake baker from Oklahoma was not alone in anticipating the arrival of this book. Whether you enjoy creating cakes for your friends and family or for paying customers, Colette's fresh new ideas will inspire you, no matter what your skill-level or experience may be. Her talents are obvious with each new cake and cleverly displayed through beautiful pictures. She has incorporated several well-known cake decorating techniques along with her own special touches to come up with original ideas sure to strike your fancy. The instructions that accompany each cake are consistantly clear and easy to follow. Be sure to add this one to your collection of cake decorating books.

As always, Ms Peters delivers!

Her designs are unfailingly creative, witty and innovative (as evidenced by the frequency of other cake decorators ripping off her designs---anyone see Barbra Streisand's wedding cake? Compare it to Marie-Chantal Miller's cake -- the Flora Danica one) I also recently visited Jane Asher's shop in London & perused her sample book--more than a few cakes were reminiscent of Colette's!

These birthday cakes are marvelous; the photos are great, the instructions easy to follow (I particularly found the instructions for the chess pieces well organized), and there are more than a few new techniques we'll probably be seeing everywhere soon. Even if you don't do cakes, this book (and her others) are great for examples. And...even if you don't make one of these cakes for a birthday, the book itself would be a swell gift!

Colette Peters is a master of cake design and artistry. She shows us that baking can transcend the limits of the kitchen, and delve into the canvas and paints of the artist. It is no surprise to discover that Miss Peters is a trained artist. It is also not a surprise to discover that her work graces the tables of Bette Midler, the White House, and Tiffany's at Christmastime.

This brightly-colored book is arranged topically: Signs of the Zodiac (12 designs), Flowers of the Month (4 designs), Birthstones (3 designs), and Assorted Party Cakes (14 designs). There are also two chapters devoted to Basic Recipes and Basic Instructions. Miss Peters has thoughtfully included a list of Sources for equipment and supplies at the back of the book.

Each design includes: Number of Servings, List of Ingredients, paragraph-form instructions on how to assemble and decorate the cake, a full-color photograph, and patterns (most patterns require enlargements).

While the instructions are specific, and basic instructions at the back of the book are extensive, I would not consider this a book for the beginning cake decorator. More advanced and intermediate cake decorators will enjoy creating their own cakes based on these ideas. This is a wonderful gift for the aspiring cake decorator.

I must agree with the previous reviewer that the bread recipes in this book make it a worthwhile purchase (especially if you are brand new to baking home-made bread, like I was). But that damn chocolate chip cookie recipe is TERRIBLE!!! I can't believe it was included in the book. Dry, textureless and even tasteless. What a mistake! So all the recipes (except for the superb breads) are quite hit and miss. Perhaps a seperate book of just bread recipes and another with cookie recipes would be the best choice.

The strength of this book is the breads section. The pizza recipes are great, and the scones and yeast breads are delectable. But I don't feel that I can always count on Mr. Malgieri's selection of recipes, and I find Maida Heatter, for example, to be much more reliable and careful in both her choice of recipes and in her instructions.

The Chocolate Chip Cookies are, hands-down, the worst I've ever made: I was skeptical when I noticed that his recipe didn't include vanilla or even a pinch of salt. The resulting cookies were lackluster --not good enough to serve to company. The Coconut Layer Cake yielded too little batter for the 9" layer cake pans that were called for, leaving me with two VERY thin layers, and the directions for the accompanying coconut buttercream frosting weren't helpful enough.

Although the Apricot Crumb Cake was outstanding, a Hazelnut Gugelhupf was just okay, the Banana Cake was ho-hum,and the Chocolate Sour Cream Pound Cake was dry and dull. The cheesecake recipes are very good, though.

Also, I feel that the title "How to Bake" is misleading. This is a big collection of recipes, and there are tips for success included with each, but I haven't found this a manual to learn by.

Nick Malgieri, renowned Peter Kump cooking school teacher, has put himself on the line by entitling this cookbook "How to Bake." The good news is: he knows how! The even better news is: he's a master at teaching and coaxing you along gently so that before you know it, you'll be baking better than you ever have in your life.

Although the title makes this sound as though it's perhaps aimed at beginning bakers, it's really for intermediate or advanced bakers--or beginners with a lot of werewithal and confidence. Malgieri doesn't spell every tiny little thing out for you (there's very little of the hand-holding and overly detailed directions that are in most cookbooks nowadays). Where he excels is in making you feel that, you, too could turn out the gorgeous baked goods in the book with a little bit of effort and a minimum of fuss.

Especially fine are the recipes for Raspberry and Almonds Tarts and Chocolate Chestnut Buche de Noel. I also loved the Scottish Shortbread, although I rolled it thinner than he called for AND baked it longer. All in all an excellent guide to baking by an accomplished master baker.

Michele Urvater's "Chocolate Cake" is subtitled "150 Recipes from Simple to Sublime." It briskly trots the globe from Austria (Walnut Chocolate Torte) to France (Reine de Saba, or Queen's Cake) to Mexico (Aztec Devil's Food Cake) to Hungary (Rigo Jancsi). Naturally there are scores of prototypically American cakes too, from Pillsbury Bake-Off finalists to cheesecakes and beyond.

Urvater came to write her cookbook in a roundabout manner. After having spent years working as a chef, hosting television programs on cooking and so on, she decided to enroll in New York City's famed French Culinary Institute. After having earned her FCI diploma as a pastry chef, she had a new, more specialized outlook on her work.

Despite her considerable expertise, Urvater doesn't scare off the home cook who has never made anything other than a boxed mix before. In fact, the book is a calming presence in the kitchen. "Chocolate Cake" is arranged so that the easiest cakes are in the beginning. One wonderful recipe called Wacky Chocolate Cake is an excellent start for any beginner, and is particularly well-suited to a child baking with minimal adult supervision (my 7-year old and 4-year old actually made it ALL BY THEMSELVES--all I did was read the directions out loud to them and preheat the oven--an added bonus of this cake is that it's eggless, perfect for times when you need to serve dessert to someone with an egg allergy or cholesterol problems). All the cakes have a degree of difficulty indicated--one star denotes easy, two stars intermediate, and three stars advanced.

Urvater is relaxed about her chocolate choices. She prefers bittersweet chocolate to any other kind, but admits that when it comes to unsweetened chocolate, "Any one of the national brands is acceptable. At various times I have used Baker's, Nestle's, and Hershey's unsweetened chocolate. I tend to buy the cheapest one."

What kind of niche does a book like "Chocolate Cake" occupy in a world where anyone can pick up a very decent cake at the bakery or even the grocery store? It will give pleasure to the experienced baker who wants to round out her repetoire with more dessert recipes, but it will also give confidence to the inexperienced cook who wants to make something splendid for a special someone's birthday. My only complaint is that I would have preferred more photographs--but overall, this is a super book.

If you love cake, if you love chocolate, if you love to bake, this book is one you cannot do without. It is the best dessert book I have read in years. Urvater is a superb writer, whose recipes are clear and always work. Her obvious love for her subject comes through in every recipe I have tried. I did not try the coconut cake because I don't like coconut, but Potato Chocolate Chip Cake, Yeasted Chocolate Cake, Autumn Chestnut Cake, to take just three, are divine. Her chapters on frostings and decorating are excellent and easy to follow. I come from a long line of chocolate cake lovers, and I have to say, this book really went straight to my heart. I will use it gratefully and sinfully for years to come.

My sister gave me this cookbook knowing my passion and weakness for chocolate and I am so happy that she did. I immediately tried the coconut cake and although there were many steps, it was clear and easy to follow and it also produced a delicious cake. Just reading through the index makes my mouth water and I can't wait to try more of the recipes. This is a great baking book for those of you who love desserts and wish baking recipes could be more clear. Well done Michele. Thanks

Let's be realistic, some of us, I include myself, can not do all of the things that are presented in this lovely book. The cakes are wonderfully decorated, and they will amaze you. Serve one of these and people will wonder if what you are serving is really a cake... But, for the rest of us, this is still a good book. This book will give you wonderful ideas of what you can do, and some improvisions you can make. While I can try to make a cake as beautiful as presented in this book, my attempts have been slightly less stunning, but none the less quite good. I would encourage you if you dare to go that extra mile to give this book a try.

This is the second book i have by Colette Peters,i like this one better.I like this one better because there are more cakes in buttercream & for beginners.Every one of her books are works of art & very inspiring.You will want to be able to make each & every cake in all of her books.I cant say enough about her talent & anyone else talent who can do these creations.For me personally,i found this book to be more useful.I dont like to work with fondant & i dont know anyone that thinks it taste well.So that reason & the fact that this book has more buttercream cakes,cakes for the beginner to the more advanced, makes this a better one for me.

I love this book! It contains beautiful photographs of Colette's amazing cakes, and easy to understand instructions for creating them. It helps if you already know something about cake decorating, but her explanations are clear even if you are a novice. Throw away any preconceived notions you may have about what cakes are "supposed" to look like -- these are like nothing you have ever seen before. Certainly, these are not everyday creations, but for a very special occasion they would be worth the effort

I bought this book years ago after checking it out from the library-I've made numerous recipes out of it, and *all* of them, from caramel apple to chocolate fantasy to banana cream, have come out fabulously. Everyone raves wherever I take them. Not for the fat-conscious, these cakes are truly a decadent treat!

I can't tell you how grateful I am to have found this book. I decided that I wanted to make cheesecakes for my wedding instead of paying some bakery $2,000+ to do it. I picked three recipes and made 4 cakes of each (120 people), for a total cost of about $300. The book made recipe conversions and pan sizing a snap. And the best part - everyone raved, and thought that they had been professionally made!! There was a small-scale war on during the reception as to which cheesecake was the best one. By far, this book is one of the reasons our wedding came off as one of the best that people had attended. Thanks Mary Crownover!!

Mary Crownover has pulled it all together! I searched far and wide for a comprehensive cheesecake book and I decided to choose this one for its variety and excellent suggestions and tips.

I believe that good cooking sometimes relies upon one's ability to find and follow good recipes rather than inventing them. Ms. Crownover's book will place any cheesecake baker in that unique position.

When my family and friends ask for the recipes I have made, I e-mail them with an attachment that includes Amazon's info on this book! Credit must be given where credit is due.

Do you want the taste of rick, thick, homemade chocolate cakes without all the fuss of measuring flour and sugar and cream of tartar? Here's your answer! Chocolate from The Cake Mix Doctor by Anne Byrn is a great resource for busy cooks.

My favorite recipe from this book is the 'A Lighter Chocolate Pound Cake' on page 109. I used this recipe for a three-dimensional stand-up teddy bear cake. No one even noticed that it was lower in fat!

As if the recipes themselves were not enough, there are tips and tricks sprinkled throughout the cook. For example, 'How to cut the first slice of cake like a pro' on page 35. These hints and tricks really added value to this book.

While there are 'lighter' recipes in this cookbook, this book is not for the cholesterol conscious. Many of the recipes begin with adding a stick of butter to the cake mix. While it tastes delicious, the nutrition information is not provided.

I use this book often ' it is speckled with remnants of chocolate cake mixes. My only suggestion for improvement for this book is please make it spiral bound!!!!

This is a terrific follow-up to The Cake Mix Doctor. This time around though, the recipes focus on a broader variety of desserts that can be made from chocolate cake and brownie mixes. Making a few simple substitutions and/or additions to a basic chocolate cake or brownie mix can give you a dessert that will silence most "cake mix doubters". No one will believe the Triple Decker Chocolate Raspberry Cake began with a mix!

This time, Chocolate From the Cake Mix Doctor adds more variety than just chocolate cakes with a larger number of brownies, muffins, bars and little cakes than seen in the previous book. As in her first CMD book, Byrn gives recipes for terrific scratch frostings which are what really set these cakes apart. There are clear tips and suggestions in a thoroughly updated first section and great ideas in neat boxes at nearly every recipe. My favorite thing about the book is the website that goes along with it, where bakers can ask questions about a recipe in the book and get reviews and suggestions from other bakers.

If you are a fan of chocolate, bake a lot or are looking for a way to make your chocolate cakes a bit less ordinary--this book will not disappoint you.

I have only made a couple of recipes from this book, but they have been very well received. Nobody can believe they come from a mix! The book has a wide variety of recipes for cakes and other concoctions. If you're on a diet or watching your carb intake, these recipes are not for you! There are a few "light" recipes, but they would still be forbidden on any diet I know of! The cookie recipes seem a bit involved; I'm looking for quick and easy preparation with flavorful and fabulous results and the recipes for cakes and brownies give the most bang for the effort. I also like that she seems to have cut down on the number of recipes containing alcohol; the original Cake Mix Doctor had a whole lot of "saucy" cakes. Besides the great recipes, the book discusses common add-ins for cake mixes and gives lots of suggestions and hints. I found it informative and entertaining, as well as an excellent source of recipes. When I was too busy to bake anything for our last potluck at work, everyone was so disappointed that I brought a frozen cheesecake instead of one of these wonderful cakes! The best part is that the cakes are very moist! Excellent book.