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A review by writerrhiannon
The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread by Kelly Fields, Kate Heddings
5.0
I received a copy of this book from the publisher in exchange for an honest review.
The photos and recipes included in this collection are exactly what I am looking for in a cookbook. The photos inspire me, the instructions are easy to follow, and there is just the right amount of backstory included with each recipe (I'm side-eyeing you food bloggers who make me scroll through your life story before I find the info I came for).
My husband had mentioned a few times that he liked carrot cake. I had never eaten carrot cake and definitely never made one. When I saw the carrot cake recipe in this collection I decided to give it a shot. Especially when I saw that one of the ingredients is spiced rum!
My mistake: I baked my cakes for the 30 minutes suggested but did not test the middle (which the recipe does say to do--oops!). The middles were not done so I used a large circle cookie cutter to take out the centers. This also meant I could't horizontally cut the 2 cakes to create 4 layers so I stuck with the 2 layers. I ended up with a cake shape akin to a bundt cake. Aesthetics aside, the end result was a sweet success.
Now, what recipe should I try next?
The photos and recipes included in this collection are exactly what I am looking for in a cookbook. The photos inspire me, the instructions are easy to follow, and there is just the right amount of backstory included with each recipe (I'm side-eyeing you food bloggers who make me scroll through your life story before I find the info I came for).
My husband had mentioned a few times that he liked carrot cake. I had never eaten carrot cake and definitely never made one. When I saw the carrot cake recipe in this collection I decided to give it a shot. Especially when I saw that one of the ingredients is spiced rum!
My mistake: I baked my cakes for the 30 minutes suggested but did not test the middle (which the recipe does say to do--oops!). The middles were not done so I used a large circle cookie cutter to take out the centers. This also meant I could't horizontally cut the 2 cakes to create 4 layers so I stuck with the 2 layers. I ended up with a cake shape akin to a bundt cake. Aesthetics aside, the end result was a sweet success.
Now, what recipe should I try next?