From the Bakery of Afternoon Tea: Book of Cakes

From the Bakery of Afternoon Tea: Book of Cakes

Ana Pallés, Ada Pallés

Language: English

Pages: 170

ISBN: B00GW60NUS

Format: PDF / Kindle (mobi) / ePub


Cake! Wonderful cake! To see an enticing cake on a table means that a celebration is at hand. Whether it is a birthday, anniversary, holiday or some other notable event, every home baker aspires to create the most beautiful, most delicious cake they can make to honor the occasion.

The art of making a cake is still a source of pride for any baker, regardless of one's experience. Baking up perfect layers of cake, stacking them confidently with just the right filling or frosting, and decorating it into a masterpiece worthy of the event, is one of the most satisfying accomplishments any home baker can experience. With tried and true classic recipes that have stood the test of time in our bakery and our own homes, and simple techniques for decorating, this book will confidently lead you to the next festive showpiece for your party table. Celebrate and eat cake!

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oats, uncooked ⅔ cup boiling water 1 � cups evaporated milk 1 cup butter, softened � cup sugar 2 cups firmly packed light brown sugar 4 large eggs, room temperature 2 � cups all-purpose flour, divided 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ground cloves 1 cup raisins Preheat the oven to 350°F. Butter and flour three 8-inch or two9-inch round cake pans. Place circles of parchment paper to cover the bottom of each pan. Combine the oats and boiling water

together the egg yolks only with the remaining � cup of sugar. Blend in the melted chocolate. Add the flour, and beat well. Fold the egg whites into the chocolate batter and mix gently, only until just blended. Do not over-mix. Pour and spread the batter evenly into the prepared pan. Bake for approximately 15 minutes, or until the cake springs back to the touch. Remove from the oven and immediately loosen the cake from the sides of the pan. Sprinkle the entire cake with either powdered sugar or

come. Then we started getting requests for sculpted cakes. King Kong, volcanoes, airplanes, a cowboy boot, and even a machine gun peeking out of a violin case…each new cake was a challenge in creativity and assembly. And then there were wedding cakes, which required not just talent, but nerves of steel to assemble the most important cake in a woman's life 4-stories high without incident. Since all of our icings were made with only butter (no shortening) and we were delivering them all over

semi-sweet chocolate chips, and blend into the remaining batter. Drop large spoonfuls of the chocolate batter into the white batter in the pan. Swirl with a knife by making figure 8s along the top, or use your own technique to create the decorative effect you desire. Bake as directed. This is the dense, heavy cheesecake New York is known for…a rich, satisfying bite that holds up to any fresh fruit glazed with apricot preserves, pie filling, raspberry sauce, nuts and caramel sauce, or any other

alternately with some of the buttermilk, to the creamed butter and sugar, beating well after each addition. In a clean glass or metal mixing bowl, beat the egg whites and cream of tartar until stiff peaks form. Do not overbeat. Gently fold the egg whites into the batter. Divide the batter evenly between the two prepared cake pans. Bake approximately 30 minutes or until the cake layers test done and start to draw away from the sides of the pan. Cool in the pans for 10 minutes, and then turn out

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