Kiss My Bundt: Recipes from the Award-Winning Bakery

In the photos I've already made the coconut version and WOW! That cake didn't last long, and the pistachio one was next and once again, GONE! THIS BOOK IS AMAZING and I didn't realize that home made was this easy! Great book!

I love bundts! Not much of a cake fan but I love a good bundt. Weird, eh?With the exception of one, every recipe (so far) has been easy to make and tastes very, very good.The basic vanilla bundt recipe is worth the price of the cookbook alone. It can be dolled up in a variety of flavors!The techniques for baking a truly delicious, wonderfully textured bundt have helped me tremendously. The recipes allow for your own creativity and still have fabulous results. Gotta love that!So far I've made:*Banana~ (replaced the milk w/ buttermilk), it had a lovely texture.*Blueberry~ (added homemade blueberry jam to the smash), the blueberry flavor really came out in the finished cake, I was surprised!*Pumpkin~ everyone LOVED this cake and thought it had the perfect amount of spice.*Cinnamon pecan Coffee Cake~ LOVE! (I doctored up the filling a bit by cutting back on the sugar and adding a bit of butter and oatmeal)*7UP pound cake~ Sweet. Make sure you add all the zest that the recipe calls for! Nice texture.*Fresh Ginger~ Different, not your typical 'gingerbread' style recipe. Light, warm flavor. I drizzled with vanilla glaze and sprinkled with candied ginger, as suggested. Yum!*Mocha~ Really moist. It seemed like an absolute ton of coffee in the recipe, but the flavor is very faint in the finished cake. For the glaze (ganache), I whisked instant espresso powder into the hot cream and poured over bittersweet chocolate. Allowed it to firm up a bit and then poured it over the cake. I think it added a deeper mocha flavor.*Marbled~ She gives half-sized recipes, that allows you to be creative with your flavor combinations. I made my own 'Neapolitan' and it was BRILLIANT!*Basic Chocolate~ A very good 'base'. My mind is racing with flavor options.*Peanut Butter Lover's~ I'm a true PB LOVER and couldn't wait to try this one. What a dud!! I removed a star from my review because it's such a bad recipe. I have reworked it 3 times now and FINALLY have a fabulous cake! The original recipe is terribly greasy. Oily, greasy and tasteless. Very little peanut butter taste at all. Awful, IMO. The original recipe has nearly 2 cups of fat to 2 cups of flour. Add in another 2/3 c. of whole milk? No way is that ratio going to work for me. Sorry. My revamped recipe omits an entire stick of butter and uses 1% milk. I also reversed the sugar amounts to 1 c. brown and 1/2 c. white. It is PERFECT! Moist, peanut buttery, melt-in-your-mouth texture with an outer crust that tastes like a great PB cookie.I'm looking forward to trying several others and incorporating my own ideas.Highly recommend!!Oh, one more thing: It is a tiny book with the most bizzaro pictures. If you're looking for a cookbook with gorgeous photos of bundt cakes, this is NOT it! Not one picture showcases these beautiful bundts. Kinda scary.

Why in the world is the book so tiny? Why is it lacking pictures? Why do we have tiny graphics with a woman who has cleavage? I purchased this book as a resource for my cooking classroom? So very annoyed. Recipes look interesting.

I have been using this as my GO TO cake book for years now, so this is an informed review! I bought it years and years ago when I stumbled on a bundt pan at a thrift shop and couldn't figure out what I was supposed to do with it when I got it home. Her introduction/techniques section taught me more about baking cakes than I had learned in years and years of following recipes from other cookbooks. I don't use the book now as much as I used to -- but for a very good reason -- she gave me such a foundation in putting together a successful cake that by now I kind of know what will "work" and can adapt recipes or invent my own variations by taste and instinct. That to me is the sign of a REALLY good cookbook. It doesn't just give you a group of recipes to follow, it actually helps you understand how the recipes work so you can become a more creative baker. Especially informative, for me at least, was the whole section on baking fruit flavored cakes. What an eye opener! Read it and you will totally understand how to create a blueberry or strawberry cake with bright stong fruit flavor. I still make her "Basic Chocolate Cake" all the time too. It's my kids favorite dessert year after year. They ask for it again and again and never get tired of it. And it is simply divine as an afterschool snack -- I make it with no icing, just a sprinkling of powdered sugar on top and serve it with a big cold glass of milk. Heavenly! This cake is so good that my daughter promised I'd bake it for the whole class on her birthday -- and after the party her teacher emailed me to ask for the recipe! What more can I say? I have other books I go to for more sophisticated recipes. But none of those other books produce the consistent high quality results with their recipes. And in many cases I've ended up using Kiss My Bundt as a guid to troubleshooting what went wrong with a flopped recipe and how I can fix it. Truly a great book -- if you want to learn how to bake a cake OR how to prevent flops and fails this is the book!

Small size. Many recipes. Not a lot of photos but still happy with the variety of recipes.

Nice little book happy with it.

Great baking advise

I love this book, I've used at least half a dozen recipes already, all very easy and successful.

Fantastic book explained well. Only thing I would say is there are no way near enough colour photographs which I think is important with food. Definite best buy this year

Amazing book