Baking by Flavor by Lisa Yockelson

Girl is a genius.

I recently reviewed another of Lisa Yockelson's books, Baking Style. I loved it. When I found Baking by Flavor, I was practically wetting myself with excitement (I didn't.. worry not). I'm all about the cake. Don't get me wrong, I'm not anti-decoration and I love a bit of frosting as much as the next person. However, when push comes to shove, if you've got a cack cake your efforts were in vain. I hate cakes that are all fur coat and no knickers. It has to taste good. 

I want my cakes to be rich, moist, light and tasty. This book does exactly what it says on the tin. It splits cakes down into flavour groups so you can skip to your favourite types and look up the variations. She covers:

• Almond
• Apricot
• Banana
• Blueberry
• Butter
• Buttercrunch
• Caramel and Butterscotch
• Chocolate
• Cinnamon (yes @MrsPetticoat... we're in business!)
• Coconut
• Coffee and Mocha
• Ginger
• Lemon
• Peanut and Peanut Butter
• Rum
• Spice
• Sweet Cheese
• Vanilla

So, as you can see we have an extensive list! This book is 565 pages and 260 recipes of wonder, and as it was written by Lisa it's packed with hints and tips and flavour variations. There's even a table of flavours which will compliment each other. For example, banana goes really well with rum or coconut, is a good contrast to cinnamon and can be intensified with vanilla. Fact of the day folks. 

The recipes are in cups, but please don't let that put you off. I've made two of her bundt cakes now and they have worked an absolute dream both times. I couldn't resist it. I had to make a bundt, didn't I? This is an American book, so I was living the American bake off dream! I chose to make a Sour Cream Ginger Keeping Cake. My work guinea pigs looked at me like I was off my rocker, but rest assured this cake is nothing short of awesome!
It keeps in an airtight container for a week, but lasted about 3 hours in an office full of hungry workers.

One thing I need to reassure you of... no... it does not taste like sour cream! The cream gives it a light feathery texture, something which is difficult to achieve in a bundt as their crumb is usually quite closed and moist. This cake still retains its shape enough to come out in one piece, and the moisture to make it light. 

Action shot... before it was snaffled by hungry colleagues!

If you enjoy a little baking experimentation, this is the book for you. It gives you the building blocks needed to create a great tasting cake but something that's suited to what you like. Another belter from Lisa Yockelson. This will be used regularly!

Baking by Flavor by Lisa Yockelson

Publisher: Wiley, 2002

Paperback, £16.99

Disclaimer: I reviewed this book because I was captivated by another of Lisa's books. I received no payment from the publisher for doing so.

Read more about the author at  http://bakingstylediary.com.