Baker and Spice

 

Books

Vintage Cakes

Cakes are central to the way we celebrate, whether that celebration is a birthday, a wedding, or just a warm summer evening. With recipes from both the recent and more distant past, Vintage Cakes is a confectionary stroll down memory lane. With Richardson’s modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

**recipe watch!  Page 22- that delicious moist Texas Sheet Cake recipe tells you to bake the cake for 32-35 minutes…Don’t do it!  22-25 minutes should do the trick.

**recipe watch! Page 114 of the Blitz Torte recipe tells you to add cream of tartar, though it is not listed in the ingredients…and shouldn’t be!  Don’t feel the need to add any- it’s just perfect without!

Buzz about Vintage Cakes :
New York Times Sunday Book Review
purewow.com
thekitchn.com
Q&A with julie richardson
the recipe club rhubarb pudding cake
knitandnosh
pastry sampler
emma christensen

Rustic Fruit Desserts

A collection of simple and satisfying recipes for crisps, slumps, buckles, grunts, and other old-timey desserts by a beloved Portland bakery owner in collaboration with one of the region’s top chefs.An early fall cobbler with blackberries bubbling in their juice beneath a golden cream biscuit. A crunchy oatmeal crisp made with mid-summer’s sweet nectarines and raspberries. Or a comforting pear bread pudding made with brioche to soften a harsh winter’s day. In RUSTIC FRUIT DESSERTS, James Beard Award-winning chef Cory Schreiber and Julie Richardson, owner of Baker & Spice, share their repertoire of classic fruit desserts, including crumbles, crisps, Betty’s, buckles, and pies that showcases the freshest in-season fruit available. Simple, scrumptious, and always a cherished favorite,these heritage desserts are (thankfully) experiencing a long-due revival.

**Recipe watch!  It came to my attention that there is an error in the Brown Sugar Rum Glaze recipe-pp 143.  It calls for 4 cups of confectioner’s sugar, but should be 4 OZ (or approx 1cup).  If you’ve attempted this recipe and ended up with a bowl of thick paste, be assured that it isn’t you!  Give it a shot, it’s a super yummy glaze. Happy Baking!