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Winner of the 2010 Cookbook of the Year Award, IACP (International Association of Culinary Professionals At last an all-new, full-color cake lover's companion from Rose Levy Beranbaum, The Diva of Desserts! Rose Levy Beranbaum is a much beloved and widely respected baking legend-"a worshipped woman . . . revered by serious cooks and part-timers" alike, in the words of USA Today. Eagerly-awaited by her legions of devoted fans, Rose's Heavenly Cakes is a must-have guide to perfect cake-baking from this award-winning master baker and author of The Cake Bible, one of the bestselling cookbooks of all time. This comprehensive guide will help home bakers to create delicious, decadent, and spectacularly beautiful cakes of all kinds with confidence and ease. With her precise, foolproof recipes, Rose shows you how to create everything from Heavenly Coconut Seduction Cake, Golden Lemon Almond Cake, and Devil's Food Cake with Midnight Ganache to Orange-Glow Chiffon Layer Cake, Mud Turtle Cupcakes, and Deep Chocolate Passion Wedding Cake. Rose's Heavenly Cakes Features Rose's trademark easy-to-follow, expertly tested (and retested) recipes for perfectly delicious results every time Offers over 100 simply wonderful recipes for cakes for every occasion-from exceptionally delicious butter and oil cakes, sponge cakes, and mostly flourless cakes and cheesecakes, to charming baby cakes and elegant wedding cakes Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor Contains 100 tempting full-color photos Visit Rose Levy Beranbaum at realbakingwithrose.com and learn basic baking techniques with her, including measuring, preparing, and mixing ingredients to make cakes and creating decorations to dress them up. Everything you need to create heavenly cakes-every time-can be found in this new collection of tried-and true recipes by one of the most celebrated bakers of our time.
What are the main ingredients of cakes? Eggs, sugar, butter, and flour! Find out where they come from, then use them to bake 20 sensational cake recipes from around the world. You don't need to travel to enjoy the variety of cakes the world has to offer. Bring classic recipes to life from the comfort of your own home. From simple sponge, Swiss roll and Sachertorte to the ultimate birthday celebration cake, follow simple step by step recipes and learn how to bake mouth-watering cakes for every occasion. There are healthier options too, that use fruit and vegetables to sweeten and keep cakes moist and delicious. Try the ultimate easy Carrot Cake, Apfelkuchen, and even Brownies made with dates! Once you've mastered the basics of cake-baking, you'll be ready to show off your new skills and wow your friends and family with some showstopping variations of your own. But this isn't just a beautiful recipe book - this book will take you on a fascinating journey of discovery. Find out how eggs are farmed, how butter is churned, and how sugar is grown and processed, as well as the spectacular science behind what makes your cakes rise. Do you know the difference between whisking and beating? Do you know the secret to the lightest, fluffiest sponges? Turn the pages of this book and you'll see that there's much more to cakes than what meets the eye...
Baking with Blondie blogger Mandy Merriman takes the guesswork out of delicious and beautiful cakes—starting with boxed mixes and then adding flavorful ingredients and creative decorations—for occasion-worthy cakes any baker can make. I’ll Bring the Cake features stunning and mouthwatering cakes for any occasion or holiday, but there’s a twist—each gorgeous creation begins with a humble boxed mix. Starting from a mix takes the guesswork out of baking and ensures perfect results, leaving more time for getting creative with Mandy’s whimsical, jaw-dropping decorating ideas. Step-by-step photo tutorials accompany special holiday-themed decorating projects as well as an essential primer on stacking, filling, and frosting to get you started. And Mandy’s expert advice and tips set you up for success in every project. Standout flavor combinations include: Shamrock Shake Cake with Vanilla Mint Buttercream Rocket Pop Piñata Cake for the Fourth of July Double Funfetti Cake Blueberry Shortbread Crumble Cake Caramel Apple Cider Cake with Apple Filling Dark Chocolate Raspberry Cake Coconut Macadamia White Chocolate Cake Crème Brûlée Cake with Roasted Sugar Buttercream and so many more… With beautiful visuals and dynamite flavors that any baker can master, this is an irresistible book for cake bakers of all stripes. After all, it’s not a party without cake, and whoever brings the cake is always welcome!
A totally new take on fuss-free baking with 50 easy-to-master recipes that put an inventive spin on beloved classic cakes, using one sheet pan and minimal supplies. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times • Minneapolis Star Tribune • Taste of Home Baking, and especially baking cakes, can be difficult, messy, and a big time commitment. With baking guru and award-winning cookbook author Abigail Johnson Dodge's simplicity-forward approach, you'll be whipping up impressive and delicious sheet cakes of all kinds, no matter your skill level—all you need is a sheet pan and a sweet tooth. Abby teaches you how to build spectacular sheet cake creations with her three techniques for assembly—classic, stacked, and rolled—along with everything else you need to turn your cake into a masterpiece. Sheet Cake will be your go-to for birthday cakes, housewarming sweets, just-because treats, and dessert for every occasion (special or otherwise) with tried-and-true options like Tiramisu, Chocolate Mousse, and Boston Cream and fun, new flavors such as Salty Pretzel Caramel Cake, Fluffernutter, and Chai Mango. With endless options for variation and customization with flavors and frostings, Sheet Cake will be your new favorite resource to find a cake you're guaranteed to love.
"You have not eaten cake until you have eaten one of Erin's...ERIN BAKES CAKE is a must on your shelf." —Daphne Oz Learn how to bake easy but elaborately decorated cakes—no fondant needed! Erin Gardner's cake recipes share a delicious, time-saving secret: they're all the same. Why play the guessing game of sifting through dozens of recipes when all you need are just a few that contain hundreds of variations—572, to be exact! The cakequations in Erin Bakes Cake teach you how to combine her cake, buttercream, cookie, and candy recipes in endless mouth-watering ways. Erin's cake recipes aren't sorcery—they're science. They all share similar ratios of ingredients that add tenderness, strength, or flavor. You don't have to be an expert. Everyone can learn to make a great cake! Erin Bakes Cake provides the building blocks for constructing a great cake, and then offers endless ways those blocks can be reassembled. Erin shares the baking tips she learned as a professional pastry chef and wedding cake baker, what tools to use, how to perfect the cake's finish, and other tricks of the baking trade. She then shows you how to make gorgeous and intricately decorated cakes by elevating simple, but delicious, ingredients like candy, cookies, and chocolate. Erin's created cake designs that are festive, chic, and easy to recreate at home without the use of hard-to-deal-with fondant. And best of all, you can make every recipe your own! The Any Veggie Cake cake can be transformed into a classic carrot cake, zucchini cake, or sweet potato cake. A creamy cake filling isn’t limited to buttercream with the inclusion of recipes for caramel, ganache, marshmallow, and more. A chocolate birthday cake recipe can be reimagined as red velvet or chocolate toffee. Elements of crunch, like peanut brittle, honeycomb candy, or even cookie crumbles, can be sprinkled onto your cake layers for tasty added texture.
Baking is the process of cooking by dry heat, especially in some kind of oven. It is probably the oldest cooking method. Bakery products, which include bread, rolls, cookies, pies, pastries, and muffins, are usually prepared from flour or meal derived from some form of grain. Flour is the basic ingredient in cakes, pastries, breads and scores of other baked products. It provides the structure or framework of the food. Different types of flour are used for baking although the most commonly used is the all-purpose flour since it can be used for all kinds of baked goods. For cakes, it is best to use cake flour because of its lightness and low protein content while bread flour is the most suitable for breads due to its high protein content. Other flours used in baking include whole wheat flour, pastry flour, etc. Sugar functions not only as sweetener. It is also responsible for making the cake tender because it hinders in the hydration of flour which is necessary in the development of gluten. Sugar also provides the golden brown color of cakes or breads. Most used is the refined white sugar or granulated sugar although some recipes call for brown sugar and even confectioners' sugar. Fat is also needed for baking because it makes the baked products tender, moist and rich. Butter or margarine is usually preferred because of their flavor and for additional color. Shortening is also often used while others specify oil. Butter can either be creamed or melted depending on its use. To make cakes rise, leavening agents are added. This produce carbon dioxide largely responsible for the rising of the cake or its volume. They also make the cake light and porous. Baking powder, baking soda and yeast are examples of leaveners used in baking. The first 2 are used for cakes and pastries while yeast is used for breads. To hold the batter of dough together and to blend all the ingredients, liquid is added. Liquid can be in the form of water, milk or juices. Milk refers to whole cow's milk. To substitute with canned evaporated milk; dilute it in a 1:1 proportion. Powdered full-cream milk can also be used as substitute, simply dissolve it in water before using. For additional structure, richness and nutrition eggs are added- either whole, just egg yolks or just egg whites. The important thing is to use eggs of the same size. Lastly, to make cakes flavourful and more interesting, add nuts, dried fruits, flavouring, spices and even fresh fruits
Cooking has always been my passion and I believe that everyone who loves to cook should master the art of cake making.This book was written for anyone who typically relies on a cake mix to bake for special occasions rather than dive into the adventure of making a cake from scratch.My goal was to provide all the information that is necessary for any cook to create amazing cakes and to make the process much easier. It was also planned for the experienced baker who wants to refine his or her baking skills.There is nothing sweeter than for a loved one to arrive home after a long, grueling day at school or work and find a favorite cake waiting - warm from the oven. This book will help everyone who owns it give that gift of love often.
Addie Gundry says: "Roxanne Wyss and Kathy Moore know Bundt cakes! There is a Bundt cake for every occasion and with so many to choose from, and so many beautiful photos, I do not know where to begin. Looking to make a delicious Bundt cake? Look no further, this is the only book you need!" Bake stunning, scrumptious Bundt cakes with exciting flavors without spending hours in the kitchen! The duo behind Delicious Poke Cakes and Delicious Dump Cakes is back with another book of quick and easy desserts. In Delicious Bundt Cakes, Roxanne Wyss and Kathy Moore unlock the secret of the Bundt cake, which yields a scrumptious, impressive dessert with only a single pan. Whether you prefer geometric patterns or elegant swirls, there are an endless variety of Bundt pans with dozens of new designs being produced, all of which yield picture perfect cakes with minimal effort. The Bundt's unique ringed shape prevents soggy, underdone centers, making it the ideal cake for a new baker. Delicious Bundt Cakes features over 100 recipes and color photos throughout, along with all the hints and tips you’ll need to make a spectacular Bundt cake every time. Each recipe specifies the exact size of Bundt pan needed so you will never have an overflowing disaster or an undersized Bundt. The book includes recipes made completely from scratch, as well as recipes based on boxed cake mixes so you can have a delicious Bundt in even less time. In addition to traditional Bundt cakes, there are also recipes for filled cakes, like the Chocolate Peanut Butter Tunnel Bundt Cake with a soft peanut butter filling, and coffee and pound cakes, like the classic Banana Walnut Bundt Coffee Cake. Delicious Bundt Cakes will have you creating beautiful, simple, and—most importantly—scrumptious Bundt cakes in no time at all.