Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts

The book came with a torn cover. There are traces of food and syrup between the pages. The book is dirty. The book does not match the comments and description!

Just wish the ingredients were written in grams instead of cups.I would say this is not for beginnersI used a lot of the recipes for ideas but I will admit I already have my go to cake recipes

Hermoso libro, con muchas recetas y fotos espectaculares, serías genial que alguien se dedicara a traducir tan hermosas gemas de la literatura culinaria

Wow. Wow. And wow.There aren't other words to describe this absolutely breathtaking book of cakes that please both the eyes and the palate, all from Ms. Karen Krasne, owner and chef at "Extraordinary Desserts" restaurant located in San Diego, California.An incredibly accomplished chef (just look at her resume on the website), she has generously shared a goldmine of talent with us, through gorgeous, pristine photography of some of the most ethereal cakes you will see. To be more specific, these are not character cakes or object cakes; these are very fancy "wow" factor presentations that will give your guests a "gasp" moment.That being said, this is not a book for baking weaklings, because as Ms. Krasne states in her Introduction, these cakes take time, as in a couple of days, to make. Yes, some can be done within a day, but for the majority of these fabulous cakes, you definitely will need time on your side. Also, you need some solid baking skills or possess much patience, as she has given the recipes in great detail, starting with the batter, then going on to the fillings and frosting, and ending with the assembly and decorations of each masterpiece. And to note, "decor" to her is not sugarpaste or fondant but rather fresh flowers, or ganache, or purees that dot the plate, which is all that is needed with many of these cakes because the dessert itself is so beautiful.As I mentioned previously, the photography is of each finished cake and a slice within, though in the "Introduction" section, there are several photos of how to decorate. Her presentation of each recipe is very detailed with multiple steps; this also describes the way she presents cakes that have either subtle nuances to those with complex flavors that build on each other. Most of these are those she has created from her years of crafting and loving this vocation of her life.The book is also broken into seasons so that you can get the best out of the offerings that each holds for you. I also enjoy mentioning that several recipes are gluten-free (GF), as she has noted it is becoming an important health issue for many of her clients.Her book has so many beautiful cakes that it would take quite some time to describe each one, therefore just a handful will be given. I guarantee that you will be enchanted with these and will want to have the rest:PREFACE:INTRODUCTION: This includes equipment, ingredients,and techniques. The end of this part has a listing of edible flowers and berries, etc that are safe to use, their availability, and in what recipes they were used.SPRING:Lemon Praline TorteToute Fraisies (strawberry cupcakes)Ivoire Royale (beyond jaw-dropping; a vanilla infused sour cream pound cake w/ a white chocolate mousse, fresh berries, a whipped cream dress, and white chocolate curls on top!)SUMMER:Passion Fruit Ricotta CakeBeau Soleil (thinly sliced juicy peaches, rosette-style, resting atop a hazelnut vanilla jocande cake infused w/ simple orange syrup and mascapone mousse w/ hazelnut praline crunch on the sides)Diamond Head (a bittersweet chocolate genoise infused w/ rum simple syrup w/ vanilla bean custard and macadamia brittle)Strawberry ShortcakesCitronesse (a lemon cheesecake w/ lemon curd and swiss meringue)AUTUMN:Chocolate TiramisuBanana Cream Torte (banana cake w/ vanilla simple syrup, cream cheese frosting, and pecan dacquoise)Blackberry Cheesecakes (darling mini-cheesecakes w/a pecan crust, sour cream top and blackberries)Blood Orange Ricotta Cake (a powerful burnt orange presentation of a ricotta pound cake w/ blood orange simple syrup and curd, plus cranberry orange preserves and whipped cream)WINTER:Versailles (the alternate cover cake where a almond jocande is infused w/ a rum simple syrup, salted caramel mousse, and pistachio almond praline; the cake is then decorated on the sides with macarons, w/ which a delicate thin ribbon ties them all together, and the cake is topped with a simple yet delicate bouquet of white ranunculus w/green & gold berries)Holiday Yule Log (this is a definite departure from the " wooded branch" cake you normally think of; this is made in a rectangular shaped cake pan w/ a chocolate-raspberry ganache, topped w/ shards of chocolate-almond tuile and raspberries; very different but beautiful)Love is Chocolate (this is a bread pudding of croissants and a vanilla creme brulee mixture)SAUCESSOURCESACKNOWLEDGMENTSINDEXI realize that this book might not be for everyone; it is intense and detailed. But for those who enjoy "beautiful baking", this would be a very wonderful companion for you or as a gift for someone who also enjoys "beautiful baking". Thank you so much Chef Krasne! Hope to visit your restaurant some day! Peace.

I absolutely love this book. Every cake, filling and decoration is just wonderful and delicious. If I could only keep one of my "cake books" this would be the one.

Stunning and real world cakesSo much to learn from this book at any stage, home baker, students, pastry chefs there's something for all.All projects are practical with very beautiful outcomesNice price, nice book and great knowledgeDefinitely a hidden gem if you into real cakesI do have complaint about pictures, not very clear not according to standard of this book at all, but i am not willing to undermine this book just not having clear and suitable pictures, you get somewhat idea what should be the final product.