GRANDBABY CAKES: Modern Recipes, Vintage Charm, Soulful Memories by Jocelyn Delk Adams

grandbabyPUBLISHER: Agate Surrey, 9/2015
GENRE: Cookbook/Baking

FROM PUBLISHER: Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking.

Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.

CATEGORIES: Pound Cakes, Layer Cakes, Sheet Cakes, Baby Cakes, Celebration Cakes, Seasons and Holidays





This chocolate cake is made with a small amount of cocoa powder and has cola and melted marshmallows in both the batter and frosting. The cake needs a little more cocoa, salt, and wasn’t quite as moist as I’d hoped it would be but was good. I like the frosting better than the cake.



This cake is very very moist and dense. It has sour cream, butter, and a bit of vegetable oil in it. I didn’t make the frosting that went with it. I made half in a 9″ X 5″ loaf pan and added poppy seeds just for looks. I used less lemon zest than it called for but it was enough. My cake sunk in the middle but that may have been my fault. I’m impressed with this cake and will add the recipe to my permanent collection.



This cake is make with a lot of Greek yogurt, oil, and lots of lemon juice. It tastes very good, is moist, and I can actually taste the lemon juice in it. It needs a bit more salt. It’s a bit spongy and I’m not happy with that. I made half the recipe. It was a lot of batter, too much for a 9″ x 1 1/2″ round pan, so I used one that was 9 1/2″ x  2″ round. It filled it completely. If you make half, just know that about the batter.

I added poppy seeds because I like how they look. I also used a bit of clementine zest and juice to make up for not having quite enough lemon juice but I can’t taste it, which is disappointing. I made my own glaze for it (melted butter, vanilla extract, water, powdered sugar) and didn’t use the recipe in the book. I wouldn’t make this cake again because of it’s texture.





This was very good but not quite sweet enough. It uses puréed strawberries and sour cream. I didn’t use strawberry extract like the recipe stated and this cake needed a bit of it. I could taste strawberry without it. Just not quite enough. I made half the recipe in a 9″ square pan and baked it for 26 minutes. FYI- 1 c. of strawberries turned into 1/2 c. puréed. The cake was supposed to have cream cheese frosting with coconut sprinkled on it but I made my own vanilla frosting, as I don’t like cream cheese. I added 3/4 c. ground toasted coconut to the batter. This is a cake I’d make again and I’d add 2 1/4 t. poppy seeds to the cake batter.


MY THOUGHTS: I’d be lying if I said I wasn’t disappointed in this book. There’s a pretty good variety of cakes but there’s not much more I’d make of out it but two or three more. Only two of the four I made were decent tasting and I’m not really comfortable making anything more from this. The layer cakes look like a whole lot of work, too elaborate, like the one on the cover.
It’s physically a beautiful book but it’s not for me, I guess.

I received this from the publisher in exchange for an honest review.


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