“This book is a must-have for all the bakers out there! It’s filled with so many fun ideas, tasty recipes and my favorite—tons of sprinkles!”
—Natasha Jiwani, Food Network’s Kids Baking Championship Winner Season 5
“I love it when cookbooks are created just for kids! ‘Adult’ cookbooks can be intimidating, and kids may be nervous to start baking, but this book allows them to jump in and be creative.”
—Trevin Alford, Food Network’s Kids Baking Championship Winner Season 7
“Y’all, go try out some of these new recipes and make sure to share your treats with friends! These desserts are great for any occasion!”
—Graysen Pinder, Food Network’s Kids Baking Championship Winner Season 8
“The clean, colorful graphics and easy-to-flip spiral binding are clearly designed with beginner skills and small hands in mind. But many of the recipes include flavors sophisticated enough to appeal to their sweet-toothed elders as well, such as Cherry-Pistachio Muffins, Tres Leches Cake with Mango, and the hard-to-stop-eating Triple Chocolate-Hazelnut Cookies….To ramp up the fun, there are instructions for creating new frosting colors, for dipping cupcakes in chocolate shell topping and decorating with colored sprinkles to resemble an ice cream cone, and making an edible jigsaw puzzle of sugar cookies. Trivia tidbits, culinary-themed guessing games, and pop quizzes throughout keep the brain busy while waiting for the timer to go off.”
—Susan Puckett, The Atlanta Journal-Constitution
“Tempting photos and clean layouts draw readers into the book….VERDICT Recommended for purchase. This title would be great for families who bake as a hobby, or for a scout troop to use for projects.”
—School Library Journal
“[It includes] fun foods like a Jenga set made of blondies, and even fake-out cakes—desserts made to look like spaghetti and meatballs or a grilled cheese sandwich (complete with an ooey, gooey pudding filling that looks like melty cheese). Tidbits of food trivia and kitchen tips are mixed in, too, along with a word search and other games.”
—Mary Bilyeu, The Blade (Toledo)
QUICK VIEW
