There’s something sad about leftover cake.

Ask most any home cook, and you’ll find they’re more of a pie or cookie baker than a cake baker. There’s a problem with baking a cake: unless you’re taking it to a potluck party or holiday gathering, there’s just too much of it. EnterLittle Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week. Author Candace Floyd has taken the guesswork out of scaling down classic and original recipes and included them among the five-dozen delicious, easy-to-make treats that can be enjoyed any day of the week. These little cakes are perfectly sized confections serving four to eight and pack no less of a delightful wallop. With just enough to polish off in one sitting so the leftovers don’t linger, these little cakes are mini versions of American favorites like Peach Upside Down Cake, Yellow Butter Cake, Hummingbird Cake, and Gingerbread Cake.

Also included are original recipes that sure to be added to the family’s hit list, like the One-Egg Dinner Cake, Jam Cake, and Fresh Apple Cake. With mouthwatering photos of each cake to inspire you, easy-to-follow recipes to guide you, and lovely icings and toppings to add flavorful flair,Little Everyday Cakes will be the baking cookbook you’ll pull from the shelf again and again-because every day deserves a little treat.

Author Biography

Candace Floyd has worked in the food magazine and cookbook field for more than 13 years. As former managing editor of Relish magazine (the food magazine with the largest circulation in the US) and food editor of American Profile magazine, she worked with hundreds of food writers to develop stories about food trends, farmers and growers, chefs and restaurants, and new ingredients and curated recipe submissions from readers. She co-edited five cookbooks produced by Relish and American Profile: American Profile’s Hometown Cookbook (featured on QVC in 2006), Hometown Get-Togethers, Hometown Recipes for the Holidays, The Best of Relish, and Seasons and Celebrations. She most often can be found in her Nashville kitchen testing new recipes, or in her garden growing herbs and perennials.

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