I've opened up the blog to address concerns and questions about the BabyCakes Cookbook (What do you mean you don't have it!!! Get it here!)before and I thought it was a great success! Over the past year, we've tallied up the most frequently asked questions and that list plus helpful answers now lives on our website under the tab "Cookbook". If your question isn't answered there, you can twitter us your questions Monday-Friday from 10am-5pm EST, OR! email the bakery at cookbook@babycakesnyc.com. EZ!!! And for the sake of getting a speedy response to you and maintaining order, don't leave a question in the comment section below, k? No questions in the comment section? Thank youuuuuu!!
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Website by Hamish Robertson; photography by Tara Donne and Horacio Salinas. Logo by Fs77.
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Cookbook Questions:
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Are there nutrition facts for each recipe?
I tried the lemon poppyseed tea cake and it didn't cook in the middle. I subbed arrowhead mills all purpose flour for bobs red mill because I hate the garbanzo bean taste of Bobs. What did I do wrong. I've been baking it for over an hour now. Still just wet in the middle.
Hi Nicole, You can find all the answers by clicking the "Cookbook" tab on the upper right of the website. However, all the recipes are written specifically with the flours listed in the ingredients. Since we haven't tested Arrowhead Mills, we don't know what's going wrong with your recipe. You need to follow them to the t as the book says.
I have had HUGE problems as well with cooking times, but I follow the recipes exactly. Not sure if it's got to do with the size of the ovens you're using at the Bakery compared to a regular home type oven but everything seems to take way longer
Thank you SO SO SO much for your cookbook! I'm a recent gluten-free girl due to a chronic illness and you've given me some joy back in my life! My question is:
In some of the recipes (red velvet) you use spelt flour - for those like me who cannot have spelt, can we substitute the Bob's Red Mill GF flour? If so, at what measurements? Thank you for your help! I'm in DIRE need for some red velvet (my favorite!) and am feeling deprived!
Hi Guys,
For all cookbook questions, click on the "Cookbook" tab or twitter or email us at cookbook@babycakesnyc.com
Thanks!
No matter how much you think you can use something else as an ingredient - DON'T - trust me on this ;)
Erin has got this wheat free cooking stuff dialed in - just make sure you buy the exact ingredients and brands she recommends in the cookbook if you want success.
That's actually not true for me, Wheat Free.
Because it's not available where I am, I substitute garbanzo-fava flour for other gluten free flours with great success. Also, given the country in which I reside, I'm not able to get virtually *any* of the brands specified in the book but, again, substitute these with great success.
Baking is a science. Get the formulae and conditions right and one can cook with mud and make it tasty. For you to suggest any different is just hype.
Cheers,
Grace
Australia
I have the problem of not cooking well and all products being flat and not having a rise
I've made your banana bread three times and each time it doesn't cook through even after an hour and fifteen minutes. What suggestions do you have?