I was thoroughly psyched to see that my bookstore finally had a copy of the Joy the Baker Cookbook. Perhaps my incessant questions about when it would be in stock (due to my horrible laziness and reluctance when it comes to online shopping) paid off! Perhaps not. Either way, there were two copies, and one was automatically mine. My father, in town for a week, offered to subsidize the purchase, and we were in business! (Thanks, Dad.)
The book is beautiful. It’s full of all-new recipes that haven’t yet been on her blog. The photos are gorgeous, and just about every single recipe now has a post-it note on it, because I want to bake absolutely everything inside. When a friend of mine, Isabelle, decided to come visit me two weeks before her birthday, I knew I had my in! An excuse to bake (and eat!) cake for a great friend? Sold.
This is a beautifully *cringe* moist cake, thanks to the pineapple chunks and fresh carrot. So moist, in fact, that despite our aversion to that word, my friend who helped me bake this cake and I used it several times over to describe it. Yikes. Someone help us!
The frosting is a huge selling point – Joy goes into great detail about how to make a successful cream cheese icing. Mine turned out as well as can be expected considering I was finishing it up in the half-hour I had before having to meet Isabelle at the train! I was late! I had a mighty good excuse though.
We enjoyed huge slices of the cake on pretty colored plates, then went about our days. Only problem? I have over half of this cake going stale in my fridge. Who wants to help me find it a good home!?
This is the first in many Joy the Baker Cookbook creations that will be marching out of my kitchen in the coming months. I love her recipes, her voice, and her slang language. Did I mention that she and Shutterbean have a hilarious podcast? Put that in your ears! I’m a huge Joy fan, and I hope after this cake, you will be too.
You can find the recipe in her cookbook, or right here!