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Satisfy your sweet tooth instantly with a microwave cake baked in a mug.
Mug Cakes contains one hundred quick and easy recipes that are ready in a matter of minutes! Why reach for store-bought mix that takes up to an hour to bake? Let Mug Cakes show you how to make a quick, tiny batter to mix in a mug with a fork! They are the perfect personal serving size when you don't feel like baking an entire cake or pan of cupcakes.
With dozens of mouthwatering recipes, there is something to please every taste. It's all here, from basic Buttermilk Cake, Red Velvet, and Carrot Cake to fancy Chocolate Caramel Fleur de Sel. Let the kids try their hand at S'mores and Root Beer Float cakes. Then send them to bed and try the liquor-infused recipes from the Adults Only chapter (Irish Coffee Cake, anyone?). There are recipes for cake lovers with special dietary needs, and even noncake recipes like mug puddings, pies, and cheesecakes, when you get tired of cake (yes...it can happen!).
So if you've got five minutes to spare, grab a mug, mix up a mug cake, and satisfy your dessert craving ASAP!
- Sales Rank: #34134 in Books
- Brand: Brand: St. Martin's Griffin
- Published on: 2013-08-06
- Released on: 2013-08-06
- Original language: English
- Number of items: 1
- Dimensions: 8.99" h x .51" w x 7.56" l, 1.10 pounds
- Binding: Paperback
- 176 pages
- Used Book in Good Condition
Review
“What could be more fun than making a superfast delicious cake in a CUP? Mug cakes! The concept is utterly unintimidating! As a pastry chef I appreciate what a brilliant idea Leslie Bilderback has hatched---easy recipes that promise sweet comfort and instant reward. There's room for creativity in her quick delectable recipes. Grab a cup and make a cake!” ―Janet Rikala Dalton, former executive pastry chef of Wolfgang Puck's Postrio and dessert consultant
About the Author
LESLIE BILDERBACK is a Certified Master Baker and a graduate of the California Culinary Academy. She began her career as a pastry chef, and played a major role in several of California's most well-regarded and innovative restaurants, including Sedona, Postrio, Zola's, Angeli, and Georgia. She is also the author of eight books in The Complete Idiot's Guide and Everything series. Leslie has been profiled by The New York Times, San Francisco Chronicle, and Culinary Trends Magazine, and was a winner in season three of Food Network's Sweet Genius.
Most helpful customer reviews
99 of 102 people found the following review helpful.
Does what it says, but...
By McKillip Fan
The pros:
The recipes work and they make 2 individual sized cakes - great for those of us who are on perpetual diets and need built in portion control;
They're fast. You can have your cake and eat it, too, in less than 20 minutes. Exactly what you need for those late night "I will kill someone if I don't have chocolate now!" cravings.
Great for young kids since the oven isn't needed. Even better for college dorm denizens.
The cons:
These don't sit well. Like all microwave "baked" products, they get rubbery and tough the longer they sit. They need to be eaten immediately for best results.
Any toppings, like icings, are going to melt, since, if you wait until your cakelet cools, you will have a rubbery tough cake.
You don't save much time. You still need to gather, then put away ingredients, and you still need to do dishes, although you don't need to wash anything large like a stand mixer or beaters. It just seems to me like a lot of work to get everything together, then put everything away and clean up, all for 2 tiny cakes.
I plan to try the recipes again, but this time bake them using ramekins in a regular oven and a toaster oven to see how they come out.
*Addendum: I tried them in the oven in ramekins, baked for 20 minutes at 350F. Perfect! Also, the recipes double very easily. I'm raising my review from 3 to 4 stars.
37 of 40 people found the following review helpful.
A Sweet Cookbook to Use Time and Again!
By SandrasKitchenNook
I am much more of a salty/carbs type of girl, but sometimes you just want something SWEET!! I don't like to make big cakes and desserts very often as we usually don't end up finishing them (I hate throwing half a cake away!), and we don't like for any of us--including our kids--to have a lot of sugar. These are perfect. Super quick and easy, and just the right amount to give everyone a little something sweet. Lots of great combinations. I tried the yellow cake first as I figured if the very basic of basics didn't come out right, it probably wasn't going to go well on the fancier ones! The whole famiy loved it! Most recipes make enough for two mug cakes which split nicely between the 6 of us. The cake was moist and had a great flavor. It's probably a tad heavier than a regular cake, but not by much. The chocolate mayonnaise cake was everything it should have been. I'm ready to branch out now. I just made the Nutella Cake. Oh my, my my!! A MUST for anyone that likes Nutella! I'm thinking of trying the lemon thyme cake next.
This is such a fun book! Lots of lovely flavors with something for everyone. Many recipes for toppings and garnishes, and a section of "not exactly cakes" that includes Lindy's-Style Mug Cheesecake (can't wait to try that one!), Pumpkin Mug Pie, Lemon Bar Mug and more. Definitely a sweet little book to add to my favorites shelf!
I received a copy of this book from St. Martin's Press for my honest review. All thoughts and opinions are my own.
39 of 43 people found the following review helpful.
Love it!
By Alphalover
MY THOUGHTS: This is a great book. I usually bake half of a cake, which makes a 9" round or up to 12 cupcakes, but sometimes that's too much. Each recipe in this book makes two mug cakes but a couple make just one. You're supposed to mix the cakes up in a mug but there really isn't room for that. I used a small mixing bowl. Every cake I made I used these exact bowls. They're 4 3/4" W x 2 1/8" D. You'll get two cakes if using a bowl that size. If using smaller bowls, you'll need at least three of them. Like the author says in the book, no matter what size mug or bowl you use fill it only halfway because the cakes bake up high! I made all these cakes in a 700 watt microwave.
Most recipes in here use self-rising flour but the author says you can make your own using 3/4 t. baking powder per 1 c. all-purpose flour. I did that for the first two cakes I made because I didn't have any self-rising. If making your own self-rising, don't add salt to the flour. Just make sure to add a big pinch of salt to the recipe.
There are so many more I want and plan to make but time won't allow for it right now. More I'm going to try are: Apple-Rosemary, PB and J, Black Forest, Black Cherry, Deep Dark Chocolate, Chocolate Turtle, Caramel Apple, just to name a few!
I think one egg may be too much for two smaller cakes so I'm going to try using just an egg white or yolk per two cakes and see how that goes.
This book is perfect for someone who lives alone and doesn't want to make a big cake or has other people in the house who aren't into sweets so they need something smaller just for themselves. Most of the cake images on the cover aren't in the book so I'm not sure which cakes they are.
THINGS I'VE MADE:
FLUFFERNUTTER CAKE: This is a peanut butter cake with marshmallow cream in the batter. I used melted mini marshmallows and stirred them in. I couldn't really taste the marshmallow so perhaps next time I'll use a little more of them and less brown sugar. Though it had salt in it from the self-rising flour it needed more. Next time I'll add a big pinch. On this one too I used fudge frosting. These took 1:10 each.
DEVIL'S FOOD: I followed the recipe except I used regular milk in place of buttermilk. As per directions I baked each cake separately and it took just 1:20 each in my 700 watt microwave. Cakes baked up as usual with a domed top. I used my own recipe for fudge frosting on these, topped each with toasted pecans and vanilla ice cream.
CHOCOLATE MAYONNAISE CAKE: Mayo is made mostly from egg yolk and oil so those are omitted from this recipe. Don't worry- you can't taste any lemon/vinegar from the mayo. This recipe makes just one cake so I doubled the recipe and I've made it twice. Both times the cakes were dense and fudge-like, sort of like a fudge brownie versus a cake-like one, and didn't bake up as high as the non mayo cakes. They were salty too from the mayo and self-rising flour, which has salt in it already. Next time I'm going to use homemade self-rising flour without salt added. I used the same homemade fudge frosting, pecans, and ice cream. These took about 1:25 each.
Categories are: Mug Cake Basics, Classics, Fancy-Schmancy, Kids' Stuff, Adults Only, Choc-O-Rama (my favorite!) Nuts to You, Celebrate, For the Sensitive Ones, Toppings and Garnishes.
I received this from the publisher in exchange for an honest review.
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