Confections Spiked with Spirits, Wine, and Beer
July 5, 2010
Bloggers and bakers have taken spiked cakes to trend-worthy status in recent years, and authors Castella and Stone promote "fun baking" using alcohol—including beer, wine, and spirits—in traditional and creative ways. More than 100 recipes are categorized in four sections: Classic Booze Cakes (including a tiramisu and a rum cake), Cocktail Cakes (such as the Harvey Wallbanger); Cake Shots (with selections like jelly cake shots and Long Island iced tea cakes); and Cakes with a Twist (taking classics up a notch, such as a carrot cake made with 151-proof rum). The introduction includes a clever "Booze Cake Rating System" broken down by "Lightweight," "Feeling It," and "Totally Tipsy." Recipes include easy-to-follow numbered steps, and sidebars are informative—and entertaining—including information on cakes in literature and creative ingredient substitutions. Recipes for homemade liqueurs and additional treats such as cream puffs and gingersnaps round out this well-designed—and beautifully photographed—title that makes a perfect summer gift.