Congratulations to Allison and Matt Robicelli of Brooklyn's Robicelli's on their cookbook deal! You can catch them live on our cupcake cruise to Bermuda, August 19-26, teaching their master baking class, and follow them on Tumblr and @robicellis on Twitter for the latest flavors, locations, news and events.
From Grub Street:
Clockwise from front: Tres Leches, Chocolate Caramel Pretzel, Oatmeal Cream Pie, Bluth
Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards
Chocolate Caramel Pretzel: Chocolate cake, salted caramel buttercream, crushed pretzels, caramel & ganache drizzles
Oatmeal Cream Pie: Brown sugar oat cake, vanilla marshmallow buttercream, oat crisp
The Bluth: Chocolate banana cake, chocolate buttercream, roasted walnuts, ganache
From Grub Street:
"It's not going to just be a cupcake cookbook ... nobody really needs that," said Allison Robicelli, who's authoring the work with her husband, Matt. The book will instead focus on breaking down techniques and teaching the building blocks of pastry, including making ganache, caramel, or hard candies. Robicelli wants readers to learn to mix and match their own cupcakes, or just "make candied bacon to eat by the fistful."
The hardcover book, which should be released by Penguin imprint Viking Studio in fall 2013, will definitely NOT have a pink cover like many baking books; instead it will be geared toward teaching women pastry skills "in a non-condescending way," Robicelli says, "[...]showing that cupcakes can actually be real science."
Clockwise from front: Tres Leches, Chocolate Caramel Pretzel, Oatmeal Cream Pie, Bluth
Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards
Chocolate Caramel Pretzel: Chocolate cake, salted caramel buttercream, crushed pretzels, caramel & ganache drizzles
Oatmeal Cream Pie: Brown sugar oat cake, vanilla marshmallow buttercream, oat crisp
The Bluth: Chocolate banana cake, chocolate buttercream, roasted walnuts, ganache
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