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Buttercup Bake Shop Cookbook Hardcover – October 8, 2001
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Already praised across the country in publications ranging from Glamour to The New York Times, the Buttercup Bake Shop offers a creative and mouthwatering selection of old-fashioned dessert delicacies. Revealing the secrets of luscious homemade treats to bakers of all skill levels, Appel invites readers to return to the comforts and rewards of baking from scratch.
Including a chapter of seasonal and holiday delights and a delectable assortment of breakfast treats, The Buttercup Bake Shop Cookbook serves up more than eighty old and new classic recipes, including Oatmeal Butterscotch Cookies, Whole Wheat Maple Syrup Muffins, White Layer Cake with Chocolate Chips (try it with Peanut Butter Icing), German Chocolate Pie, and White Fudge with Walnuts and Dried Cranberries.
- Print length128 pages
- LanguageEnglish
- PublisherSimon & Schuster
- Publication dateOctober 8, 2001
- Dimensions7.38 x 0.7 x 9.25 inches
- ISBN-100743205790
- ISBN-13978-0743205795
Book recommendations, author interviews, editors' picks, and more. Read it now.
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About the Author
Product details
- Publisher : Simon & Schuster; Later Printing edition (October 8, 2001)
- Language : English
- Hardcover : 128 pages
- ISBN-10 : 0743205790
- ISBN-13 : 978-0743205795
- Item Weight : 1.05 pounds
- Dimensions : 7.38 x 0.7 x 9.25 inches
- Best Sellers Rank: #1,808,897 in Books (See Top 100 in Books)
- #5,390 in Dessert Baking (Books)
- #6,023 in Main Courses & Side Dishes
- #6,180 in U.S. Regional Cooking, Food & Wine
- Customer Reviews:
About the author

Jennifer Appel is the owner of the Buttercup Bake Shop on Manhattan's East Side. She is the author of The Buttercup Bake Shop Cookbook and the coauthor of The Magnolia Bakery Cookbook. She lives with her family in New York City.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonTop reviews from the United States
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- Reviewed in the United States on June 17, 2013I made cupcakes and icing from this cookbook over the weekend and they are delicious. The recipes are easy to follow and this is a really good cookbook. I would recommend this cookbook to anyone who likes to bake!!
- Reviewed in the United States on July 27, 2014Very pleased, can't wait to try a few recipes. I have a party and a guest brought the banana pudding, it was to die for. Now I can make it myself. So happy
- Reviewed in the United States on January 30, 2013Great book! Great recipes! I'm happy with my purchase!! I'm so excited about this book. You won't be disappointed in this book!
- Reviewed in the United States on January 14, 2013I've owned this book for at least 6 years now and everything I have made from this cookbook gets rave reviews--especially those darn cupcakes! Hardy anyone bakes from scratch these days so making something out of this book will really set you apart. People who say they can't tell the difference between storebought mixes and icings and homemade are either lying or lacking taste buds.
The only item that I made that has been disappointing so far was the red velvet cake icing. WAY too much butter in there, it tasted like butter and was inedible. I have since supplanted it with a recipe I found that calls for using 12oz white chocolate chips in the icing, cream cheese, 2 sticks of butter, and confectioner's sugar to thicken a bit, and it has made all the difference.
Happy baking!
- Reviewed in the United States on July 21, 2014Love this book - Buttercup Bake Shop is one of my favorite places. I love the Banana Pudding. I have made it several times in the past few years.
- Reviewed in the United States on December 13, 2011...turns out the cover was the best part. The cookbook looks great displayed - but I made several recipes and all results were incredibly average. I bake A LOT - not a novice, and there is nothing special here. Pretty to look at .... ends there.
- Reviewed in the United States on January 9, 2017can't beat the homemade wholesome recipes in this book!
- Reviewed in the United States on May 30, 2007So, most people who buy this cookbook are aware of the falling out between the owners of Magnolia Bakery -- that's how Buttercup came to be. Since Buttercup is essentially a spinoff of Magnolia, you might suspect that the recipes are similar. They are.
Certain recipes are identical. For example, the "Buttercup Golden Layer Cake" is the same as Magnolia's "Traditional Vanilla Birthday Cake". There are a few other examples. With the same heritage, it's inevitable that this type of thing would happen. To the reviewers who didn't bother to read the recipes, cupcakes are simply the cakes with the batter poured into cups.
So, the difference is in the other recipes. Buttercup tends to pick some really strange ones. Orange Marble Pound Cake anyone? There are a lot of "white cakes" -- cakes without egg yolks. White cakes are definitely not for the beginner because they require a little more of a delicate touch than the "mix and bake" of a Duncan Hines box. Also, a lot of recipes call for cake flour, an ingredient that may not be familiar to a lot of beginners. The Milk Chocolate Layer Cake sounds good, but like many of the cakes in this book, the flavoring is really subtle and slightly disappointing. Same goes with the Red Velvet Cake.
In contrast, the cakes in Magnolia are very straightforward and usually require ordinary ingredients and preparation. And they're much more flavorful. They're simpler and faster. And in my opinion, they're more useful recipes. I can't think of a time when I would want to make a "Fireside Orange Cake with Brandy Glaze" from Buttercup's instead of a "Chocolate Buttermilk Layer Cake" from Magnolia's.
Which is a shame, because Buttercup is the superior bakery when it comes time to compare the two bakeries in person.
But this isn't to say the Buttercup book is bad. They always turn out if you follow the sometimes convoluted instructions, and they do taste like what you get in the store. But for my money, I'd just stick with the Magnolia Cookbook.
Top reviews from other countries
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Arturo Villalobos LozanoReviewed in Mexico on December 7, 2016
4.0 out of 5 stars Lo compré para mi esposa e hijas.
Le pongo cuatro estrellas pero advierto que no lo leí ni lo usé. Se lo regalé a mi esposa y ha hecho un par de cosas guíada por el libro. Les dio mucha felicidad.
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BegoñaReviewed in Spain on June 27, 2013
2.0 out of 5 stars Poco práctico
Apenas tiene 4 ó 5 fotografías en todo el libro y ni siquiera están al lado de su receta. La portada engaña porque a única fotografía bonita y llamativa es la de la sobrecubierta del libro. Las medidas en tablespoon, inch, etc. Aunque esto se puede salvar con medidores.
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jkReviewed in Japan on December 17, 2009
3.0 out of 5 stars 図がもっとあればな
海外のレシピ本が好きだし、
アメリカの甘すぎるデザートも好きなので買いました。
内部デザインもかわいいです。
しかし、欲しかったレシピはありましたが
図版が少なすぎです。
形が想像できないし、食べたことない配合だったりするので
イメージが湧かないのがちょっと残念です。
マゴノリア・ベーカリーとも関係ある作者なので、
そこが好きな人なら良いと思います。