The benefit to using a small batch recipe is that all the work of scaling down an average yield recipe has been done for you; so there’s no need to worry about doing the math, testing the recipe and adjusting the baking time yourself.
The book is divided into the following chapters:
Small-Batch Baking Know-How: explains everything you need to know to start baking in small batches; including ingredients, measuring techniques, ingredient storage, and the equipment needed.
Classic Indulgences: includes Red Velvet Cake, Diva Milk Chocolate Layer Cake and other beautiful, small cakes and cupcakes.
The Uppercrust: is devoted to pies and tarts that start from one of three basic pastry recipes. Attention grabbers like Salted Chocolate Carmel Tarts and Fudge Ripple Cheesecake are included in this chapter.
Cookie Bliss: is filled with everything from Simply the Best Small-Batch Chocolate Chip Cookies to bar cookies, shortbread, biscotti and cookies filled with oats, nuts and coconut.
Ooey-Gooey Goodness: is where you’ll find creamy, rich and velvety desserts like White Chocolate Crème Brulee.
Bodacious Breads: the Oatmeal Chocolate Chip Scones and Chocolate Tea Loaves in this chapter are perfect with a cup of tea or coffee.
Better with Chocolate: desserts that are traditionally chocolate-free have been re-worked, such as Chocolate Baklava and Chocolate Biscuit Rolls.
Holiday Decadence: holiday favorites baked in smaller quantities include Southern Pecan and Chocolate Chip Pies and Chocolate Pumpkin Ginger Cheesecakes.
Liquid Pleasures: includes a recipe for hot chocolate that the author’s daughter proclaimed “Just Plain Fabulous Hot Chocolate” as well as super quick and easy shakes and smoothies like the Luscious Chocolate Peanut Butter Shake.
One of the most creative ideas in the book involves baking miniature layer cakes in recycled cans. Tall two-layer cakes are baked in 14.5 to 15 oz cans and single layer and cheesecakes are baked in 8 oz cans.
The recipes are easy to follow and well-written. You do need to be more diligent measuring when working with a downsized recipe like the ones in the book because there is less room for error in the amount of liquid or dry ingredients that you add to a recipe, so precise measurements are the key to successful small-batch baking. I haven’t tried doubling the recipes for larger yields so I don’t know if these would also work as well in larger batches.
A lack of photographs accompanying individual recipes is one of the only drawbacks to the book. There is a section in the middle that showcases photos for a handful of recipes, but I would have loved to see a photo for each dessert.
Keep in mind a special consideration for small-batch baking is the need for smaller baking dishes such as mini-loaf pans, ramekins, and individual tart pans, although most are fairly common and easy to find. Additionally, just because you reduce the amount of ingredients doesn’t mean you significantly reduce preparation time for a recipe so don’t be fooled into thinking small-batch baking is faster than regular baking, it still takes time to prepare, bake and clean up afterwards.
Ideal for singles, couples, or small families, this book features lots of tempting recipes loaded with chocolate of all kinds and all forms; a real chocolate lover’s dream.
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Lovely book review sylvie… Can’t wait to lay my hands on this!!! Thanks for sharing this :)
Great review Sylvie…I love the idea of using recycled cans for baking and the hot chocolate sounds wonderful :)
Love this concept. Desserts hanging out around the house is just dangerous!