BABYCAKES

Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

by ERIN McKENNA

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New hardcover book with dustjacket, delicious colour photos throughout. Published 2009, 144 pages, measures 20 x 24 cm. Dustjacket has some minor shelfwear.

Forget everything you've heard about health-conscious baking

BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.

Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes - most are gluten-free, all are without refined sugar - in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones - all the while guiding you safely through techniques she's spent years perfecting.

When BabyCakes NYC opened on Manhattan's Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions - and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.

Enclosed within these pages are all the “secrets” you'll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from celebrity devotees including Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.

For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC's celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin's blissful desserts are yours for the baking!

Chapters include:

• Comprehensive Introduction including tools, ingredients, tips, ingredient substitutions, measurements and Spelt versus Gluten-Free
• Muffins
• Biscuits and Scones
• Teacakes
• Cookies and Brownies
• Cupcakes and Frostings
• Cakes and Crumbles
• Pies and Cobblers
• Drinks

Babycakes is a US publication. Measurements are in imperial, although most are cup and spoon measurements, very few ingredients are actually weighed.

About the author

Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper's Bazaar, In Style, and O, the Oprah Magazine.

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Babycakes: Vegan, Gluten-Free, Sugar-free Recipes - Erin McKenna