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Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens | 
| Author: Susanna Short
Creator: Dotty Dalquist
Publisher: Minnesota Historical Society Press
Category: Book
List Price: $16.95
Buy New: $10.13
You Save: $6.82 (40%)
New (28) Used (10) from $9.98
Avg. Customer Rating:  16 reviews
Sales Rank: 52676
Media: Paperback
Edition: 1
Number Of Items: 1
Pages: 184
Shipping Weight (lbs): 0.5
Dimensions (in): 8.7 x 6.8 x 0.5
ISBN: 0873515854
Dewey Decimal Number: 641.8653
EAN: 9780873515856
ASIN: 0873515854
Publication Date: November 1, 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
How does an ordinary person make a sophisticated, crowd-pleasing cake in a snap? With a bundt pan, of course! Foodie Susanna Short brings back the beautiful bundts of yesteryear with mouthwatering, kitchen-tested recipes for busy families, elegant entertainers, and confection connoisseurs everywhere in Bundt Cake Bliss. From vintage favorites like Quick Orange Kiss and Tunnel of Fudge to fanciful finds like Green Chili Cornbread and Mexican Hot Chocolate Mini Bundts, this delightful book features just about every delectable bundt baked by the Midwest’s own since the handy pan burst into the baking scene in the 1960s. And don’t forget the dozens of glazes, sauces, and frostings sure to transform any cake into a shining crown of glory. Here is a cookbook that makes baking accessible to all, where fun is an essential tool in the kitchen. Among the delicious recipes and stories of the cakes and their creators are tips for dressing up bundts for special occasions and for managing those unexpected mishaps. And to top it off, Short offers warm and humorous reflections about the power of bundts in building community. Susanna Short is a caterer who has been baking with passion and curiosity since the age of six. Dorothy “Dotty” Dalquist and her husband H. David Dalquist developed the original Bundt pan for their company, NordicWare.
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| Customer Reviews: Read 11 more reviews...
 Outstanding October 25, 2008
This is an excellent book. Recipes are 80% from scratch, 20% use box mixes. All are fairly simple and use standard ingredients. They are easy to follow. No pictures, but nice homey descriptions and anecdotes. A nice introduction giving the history of the bundt pan in the USA by the wife of the founder of Nordicware and a basic tips section preface. So far all I have tried have worked great. Recipes are organized by type: chocolate, harvest, coffee, springtime, etc. There are around 50 different recipes plus a section for glazes/sauces/fillings. I think it is a terrific buy and highly recommend it.
 First Recipe I Tried was a Distaster October 22, 2008
I consider myself an experienced baker and was skeptical of the first recipe I tried from this book - PUMPKIN SPICED BUNDT. As I feared, it was awful - way too dense, probably attributed to the lack of baking soda - what I assume is a misprint. I'll give a few other recipes a try, but I'm pretty enervated by the first bad recipe.
Many good recipes in this book. October 18, 2008
I looked through the book and found many recipes I'd like to try. Seems to include many different bundt recipes.
 If you own a pan, this is a serviceable manual for using it. June 17, 2008
2 out of 2 found this review helpful
Blame Bonny Wolf, author of EATING WITH MY MOUTHFUL, essays developed from her NPR reports. Her chapter on the Bundt pan was irresistible. I went to the back of the closet, retrieved mine and bought this book, largely on the basis that it is endorsed by Ms. Bundt (Dorothy Dalquist). With the exception of the chocolate mayonnaise cake that I must have screwed up somehow (I probably should have left it in the pan to cool longer before upending it on the rack--it arrived in pieces), what I have made thus far has worked. I am anti cake mix, so about half the recipes are not for me, but there are enough that are from scratch to make this worthwhile. I've served the low-fat chocolate cake without anyone guessing, so the recipes do work.
Why I've nicked it a star: Where's the editor who would have caught the reference to pans, when only one pan is called for? Or the editor who would have noticed that one need not turn to page 136 for the peanut butter frosting recipe because it is also already on page 66 with the cake recipe that calls for it? Or that the two peanut butter frosting recipes are identical except for the amount of peanut butter? There are no photos to suggest how to decorate with frosting (really, I don't know, I only know how to do a Jackson Pollock effect with icing or a glaze). The homespun comments are cute but stop short of obnoxious. In fact, they can be enlightened (there's a "coming out" cake).
 Bliss indeed June 2, 2008
1 out of 1 found this review helpful
So far I've only made the Maple Corn Coffee Cake, it was truly delicious and easy to make. Most of the ingredients were already in my pantry, the only thing I had to buy was buttermilk. I made the cake to take to dinner, as dessert. It was so good that, instead of insisting that I take the leftover portion home, my niece offered to swap some of the leftover main course for the leftover cake.
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