The Sweetapolita Bakebook 75 Fanciful Cakes, Cookies & More to Make & Decorate
Paint, doodle, and sprinkle your way to stunning one-of-a-kind sweets.
With 75 full-color photographs of cookies, cakes, and more plus step-by-step technique tutorials, The Sweetapolita Bakebook will change the way bakers decorate, while entertaining every kid—and kid-at-heart.
The world of Sweetapolita is sparkly and sprinkly and charming as can be, with 75 recipes for everything from pretty homemade cookies to decadent layer cakes. But what really sets these treats apart are interactive designs that let everyone in on the fun of decorating: Painted Mini Cakes are served with edible “paint” for guests to personalize at the table, the fondant-covered tiered Chalk-a-Lot cake is paired with homemade edible “chalk,” and Rainbow Doodle cookies are made for kids to go to town on with edible markers.
Rosie Alyea, the creator of the Sweetapolita blog, frolics in flour and frosting, and she loves to get her two young daughters involved, too. The pages of her debut book are full of playful ideas that will inspire creativity in bakers of all levels—including a recipe for making sprinkles at home and numerous ways to showcase them, such as the Sprinkle-Me-Silly Pizza with rainbow jimmies and nonpareils galore.
ROSIE ALYEA trained in Cake & Confection Design at the Bonnie Gordon College of Confectionary Arts in Toronto. She established herself as a savvy entrepreneur with the creation of Cake Beauty, a popular dessert-themed line of natural bath and body products before going on to found Sweetapolita.com. She has been featured in TheGlobe and Mail, Reader’s Digest, Martha Stewart Living online, Huffington Post,People.com, and The Kitchn.
“I have been so excited for Rosie’s book, and it is every bit as magical as I had imagined it would be. From the first chapter beginning with homemade sprinkles (YAY!), to her charming ideas and stunning layered cakes, The Sweetapolita Bakebook is filled with wonder and whimsy that’s sure to delight your buttercream dreams.”
—Angie Dudley, New York Times Bestselling Author of Cake Pops
“Rosie seems to see the world through a magical haze of sprinkles, delicate pastel frostings, and the captivating smiles of her gorgeous little girls. She lends a unique creativity, charm, wit and impeccable grace to the world of baking. This book is an absolute delight and a must buy for every level of baker!”
—Amanda Rettke, blogger of I Am Baker and author of Surprise-Inside Cakes
“Rosie’s stunning baked goods consistently blow my mind. Not only are her recipes top-notch, but the whimsical beauty that comes along with each cake and cookie and fluffy stick of cotton candy is one-of-a-kind. Her authenticity and style are something I’ve admired for years. I can’t wait to share her book with everyone I know—and that Campfire Deluxe Cake is the first on my list to make!”
—Jessica Merchant, author of Seriously Delish
“The beauty of Rosie’s cakes (and other baked goods) is that they are infused with a sly intelligence and wit rarely seen in the baking world. They are beautiful and sublime, but also subversive in a Willy Wonka madness sort of way. And if you don’t love life just a little bit more after baking and eating Rosie’s Chocolate Root Beer Float Cake, then there is no hope for you.”
—Matt Lewis and Renato Poliafito, owners of Baked bakery and authors of Baked Occasions
“Rosie creates the most beautiful confections I’ve ever seen, hands down. Paging through her new book, The Sweetapolita Bakebook, is an absolute delight. I was pleased to find stately layer cakes, which are a hallmark of her style, and I was further enchanted by a candy land of small treats. Gorgeous full-color photos and Rosie’s clear, concise voice will ensure success for bakers of any skill set.”
—Heather Baird, author of SprinkleBakes
“Once in a while, a new cookbook lands on my desk, and it just makes my day. This is one of those books; it really makes me smile. It’s so full of amazing and creative ideas that all I want to do is dive into my fridge and start to cream butter and eggs. I want to make it all—start with a Rainbow Cake, then move on to Chalk Cookies, and finish off with a Blue Moon Dream Cake. And while I’m lying on the couch in an absolute cake coma, I will dream and plan about what to make tomorrow.”
—Paul Lowe, author of Sweet Paul Eat & Make and creator and founder of Sweet Paul magazine
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