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The European Cake Cookbook: Discover a New World of Decadence from the Celebrated Traditions of European Baking
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Review
“Tatyana’s artistry in the kitchen has always inspired me! I know this book will have a special place in my treasured cookbook collection.â€â€•Beth Le Manach, founder of Entertaining with Beth“Tatyana has a true talent for bringing her incredible recipes to life with stunning pictures. This cookbook is a must-have!â€â€•April Moore, host of the YouTube channel CookWithApril“Tatyana’s recipes make me hungry! She makes even the most difficult items, such as macarons, approachable and fun. We love her stuff!â€â€•Sally Winfrey, founder of Sweet Frostings Blissful Bakeshop“From simple cheesecakes to elaborately decorated layers and everything in between, Tatyana’s recipes will make you want to drop what you’re doing and bake.â€â€•Alanna Taylor-Tobin, author of Alternative Baker and founder of The Bojon Gourmet
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About the Author
Tatyana Nesteruk was born in Ukraine and spent her childhood in Italy, where she cultivated a deep love for baking. Now living in California, she hosts the popular YouTube cooking show Tatyana’s Everyday Food. She has appeared on the Today show three times, sharing traditional Eastern European foods, and she’s also appeared on Good Day Sacramento. Tatyana resides in Sacramento, California.
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Product details
Paperback: 160 pages
Publisher: Page Street Publishing (March 13, 2018)
Language: English
ISBN-10: 1624145264
ISBN-13: 978-1624145261
Product Dimensions:
8.1 x 0.5 x 8.7 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
76 customer reviews
Amazon Best Sellers Rank:
#39,077 in Books (See Top 100 in Books)
I really wanted to love this book as I have been a long-time follower of Tatyana’s YouTube channel and have made multiple recipes featured there. However my very first experience with a recipe from her book was a sad one... 2+ hours and more than $25 dollars worth in ingredients wasted... I attempted to make her Chocolate Hazelnut Crepe Cake and followed the recipe to the T. All seemed to be going well until the frosting completely curdled at the end and became runny. I did question the instructions to beat the frosting for a whole minute on high speed after combining cheese and whipped cream mixtures... but trusted the book and even used the stop watch to make sure everything was precise. I should have followed my first instinct and just folded the two parts together gently. Needless to say the frosting was a complete disaster and separated even more before I finished assembling the cake. Like another reviewer said... it seemed that the author may not have actually tested out the recipes herself. I have concerns about trying anymore recipes from this book... I wish I could get refund but it’s too late. First picture is from the book and second is my sad looking cake (all attempts were make to wipe up the runny icing...)
When I first opened this cookbook I skimmed through it and I loved seeing that each recipe had a colorful photo and a little introduction about that specific cake. It was very hard to choose which cake to bake first, but since it was late in the evening and didn't want to make a run to the grocery store I settled for a simple Poppy Seed Smetanik. I brought the cake to work and it devoured immediately! I was impressed how easy it was to follow the recipe and I felt confidant in my baking. Also, I appreciated having the "inactive prep time" listed - HUGE plus!
do recommend this cookbook with simple detailed recipes for classic European pastries- photos of every recipe- no exotic ingredients- includes both volumetric and mass for ingredients (cups of flour vs grams of flour) - both are provided- detailed simple-to-follow instructions- recipes are not very complicated - but may require time, such as preparing buttercream separately and slicing a cake into multiple thin layers- suited for novice bakers - but knowledge of stiffly beating egg whites and whipping cream are must-have skillsThe reason for the 4-star rating is that the recipes are so GREAT, you wish you had more recipes of other European classic pastries. Hence, deducted one star.HINT to author / publisher - continue with the series and publish recipes for other classic European café pastries - maybe books dedicated by region:- Eastern European,- German / Austrian / Hungarian,- French / British,- Scandinavian / Nordic, etc.
I’ve been always on a hunt for a good European cake book, and finally found one that I love. I baked bunch of the cakes from Tatyana’s website and now really excited to finally get this book, can’t wait to bake more from this book, I’m just in a WOW🙌 From all the cakes
I have many of the recipes marked for future baking projects. Made the Bird's Milk Cake yesterday and am getting ready to put the final layer on this morning. Tatyana uses some products that I have not used in the past: sweetened condensed milk, agar gelatin but, I like learning new ways to do things. I live alone so it is always a major deal to make a cake using whip cream that has a short life. So if any turn out to be great, my neighbors will have to suffer through being "testers" for me and the cakes! It can get a little expensive to buy the ingredients called for that go above and beyond what I would normally have in my pantry and fridge, ie. lots of whip cream, the cans of condensed milk etc. But it is so much fun to learn something new.....I will be a baker to the end. Wish she could do a class on Craftsy website. I have taken many of their classes and it is such a great way to learn some new techniques.
I wonder if the author followed her own recipes: I just finished making Raspberry Lemon Macaron Cake for my daughter’s 21 BDay, I bake a cake for her every year and never so many things go wrong. I admit this was my second attempt to make Macarons and I couldn’t find gel coloring but I’ve read somewhere that I can use powder -it was bright pink at first but turned cream at the end of baking so my fault, but curd was too watery, even after I tripled the amount of starch, I had to add a few table spoons of flour to thicken it. Cream frosting separated as soon as I added cheese mixture to the whipped cream, it became like cottage cheese. I had to strain it and whip again. It was too soft to hold the weight of top layers. With the exception of food coloring I followed the recipe to a T, even bought a food scale specifically for this. At the end it took me 6 hours, it doesn’t look like a picture and I am afraid to try another recipe from the book.
So excited to try these recipes!!! Presentation of this book is outstandingâ¤ï¸ I’m a very visual person and I absolutely Love the full page pictures of each recipe! ðŸ˜ðŸ˜
You can find most of this for free on you tube. quality of photos is pretty bad
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