--- product_id: 33041202 title: "American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book" price: "€ 22.82" currency: EUR in_stock: true reviews_count: 11 url: https://www.desertcart.hr/products/33041202-american-cake-from-colonial-gingerbread-to-classic-layer-the-stories store_origin: HR region: Croatia --- # American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book **Price:** € 22.82 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - **How much does it cost?** € 22.82 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/33041202-american-cake-from-colonial-gingerbread-to-classic-layer-the-stories) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book [Byrn, Anne] on desertcart.com. *FREE* shipping on qualifying offers. American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book Review: This book is amazing for the history alone but the cakes are great. Only one fail so far. - I saw this book at the library and tried the Mary Ball Washington Gingerbread. It didn't turn out right. Mine was short, dense and dark. I took a picture of my cake next to the picture. I knew I still needed this book for the history alone so I bought a copy. I've since tried many recipes and they've each been excellent. The ones I've tried and the photos include: Mary Ball Washington Gingerbread, a fail Tunnel of Fudge Bundt Cake. This was the first cake I made in my new Anniversary Nordic Ware Bundt Pan. The book includes the history of this pan. The Coca Cola Cake. Pretty good but there are better tasting chocolate cakes. My favorite is the Texas Sheath Cake. I can't find the picture of that one. Wacky Cake. An interesting way to make a dairy free cake in one pan. This one tasted like childhood because my mom would sometimes make this one when I was a kid. The Hershey's Chocolate Cake. It was good but the batter tasted stronger than the cake. Wonderfully moist, soft crumb, it was nice Fruit Cocktail Cake. This one is delicious and makes a good breakfast cake. We grew up eating cake for breakfast and I still like partaking in this tradition. Angel Food Cake. Mine was short and light tan in comparison to the picture and the ones I've seen at the store but my was it delicious. It tasted so good I don't care what it looked like. I found online a recipe called a 12 Yolk Pound Cake that I made with the 12 yolks and it was a delicious cake as well. Chocolate Stout Cake. I've been making this cake each year for the Super Bowl since about 2011 and the recipe in this book is the exact recipe I found online and have been making each year. It was fun to learn the history of the cake. I also have learned so many things like how the 9X13 cake pan was popularized by the recipe for Rice Crispy Treats. Definitely a wonderful book and well worth the purchase. Review: Excellent food history and recipes - Really cool cookbook that takes a look at the history of cakes in America. The book is beautifully photographed and features cakes from different eras of history, from early colonial gingerbreads (including George Washington's mom's) to tea cakes and other fanciness of more modern times. The four or five recipes I have tried have all been successful and tasty. This is a great addition to any cookbook collection as much for its unique historical perspective as for the recipes it contains. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #271,601 in Books ( See Top 100 in Books ) #149 in Cake Baking (Books) #204 in Gastronomy History (Books) #2,942 in Culinary Arts & Techniques (Books) | | Customer Reviews | 4.7 4.7 out of 5 stars (571) | | Dimensions | 8.31 x 1.1 x 10.2 inches | | Edition | | | ISBN-10 | 1623365430 | | ISBN-13 | 978-1623365431 | | Item Weight | 3.05 pounds | | Language | English | | Print length | 352 pages | | Publication date | September 6, 2016 | | Publisher | Rodale Books | ## Images ![American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - Image 1](https://m.media-amazon.com/images/I/81acjh3LEyL.jpg) ![American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - Image 2](https://m.media-amazon.com/images/I/7188eYY4ozL.jpg) ![American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - Image 3](https://m.media-amazon.com/images/I/71JX5q-5APL.jpg) ![American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - Image 4](https://m.media-amazon.com/images/I/71ARPl6JuoL.jpg) ![American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes: A Baking Book - Image 5](https://m.media-amazon.com/images/I/71NLfF+I7OL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ This book is amazing for the history alone but the cakes are great. Only one fail so far. *by J***Y on February 23, 2019* I saw this book at the library and tried the Mary Ball Washington Gingerbread. It didn't turn out right. Mine was short, dense and dark. I took a picture of my cake next to the picture. I knew I still needed this book for the history alone so I bought a copy. I've since tried many recipes and they've each been excellent. The ones I've tried and the photos include: Mary Ball Washington Gingerbread, a fail Tunnel of Fudge Bundt Cake. This was the first cake I made in my new Anniversary Nordic Ware Bundt Pan. The book includes the history of this pan. The Coca Cola Cake. Pretty good but there are better tasting chocolate cakes. My favorite is the Texas Sheath Cake. I can't find the picture of that one. Wacky Cake. An interesting way to make a dairy free cake in one pan. This one tasted like childhood because my mom would sometimes make this one when I was a kid. The Hershey's Chocolate Cake. It was good but the batter tasted stronger than the cake. Wonderfully moist, soft crumb, it was nice Fruit Cocktail Cake. This one is delicious and makes a good breakfast cake. We grew up eating cake for breakfast and I still like partaking in this tradition. Angel Food Cake. Mine was short and light tan in comparison to the picture and the ones I've seen at the store but my was it delicious. It tasted so good I don't care what it looked like. I found online a recipe called a 12 Yolk Pound Cake that I made with the 12 yolks and it was a delicious cake as well. Chocolate Stout Cake. I've been making this cake each year for the Super Bowl since about 2011 and the recipe in this book is the exact recipe I found online and have been making each year. It was fun to learn the history of the cake. I also have learned so many things like how the 9X13 cake pan was popularized by the recipe for Rice Crispy Treats. Definitely a wonderful book and well worth the purchase. ### ⭐⭐⭐⭐⭐ Excellent food history and recipes *by T***E on February 25, 2018* Really cool cookbook that takes a look at the history of cakes in America. The book is beautifully photographed and features cakes from different eras of history, from early colonial gingerbreads (including George Washington's mom's) to tea cakes and other fanciness of more modern times. The four or five recipes I have tried have all been successful and tasty. This is a great addition to any cookbook collection as much for its unique historical perspective as for the recipes it contains. ### ⭐⭐⭐⭐⭐ I absolutely love this book *by J***A on January 9, 2017* I absolutely love this book! I'm a history dork with a sweet tooth and this hit the spot. After hearing about the book on How Stuff Works' podcast "Stuff You Missed in History Class," I immediately order the book. Not disappointed! I love the beautiful pictures, the book is physically and aesthetically well done. Yesterday I made my first cake, my first cake from scratch ever and my first from this book. It was the Orange Chiffon Cake, popular in the mid-20th century. I made it for my step-dad, who was born in 1950. It was truly a birthday cake and turned out fantastic! Anne Bryn has done all the research for you to bring together a mix of history and useful recipes with skill and are easily comprehended. I recommend this book for any cake or history lover, as well as foodies. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/33041202-american-cake-from-colonial-gingerbread-to-classic-layer-the-stories](https://www.desertcart.hr/products/33041202-american-cake-from-colonial-gingerbread-to-classic-layer-the-stories) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-05-18*