Recipes so easy, it’s dangerous.
With The Absolute Best Dump Cake Cookbook, you can bake an outrageously tasty dump cake with almost no effort. Just dump your ingredients in the pan and bake! Whether you’re craving big berries, chocolate delights, fall flavors, potluck favorites, or handy alternatives like healthy ingredients and gluten-free cake mixes, The Absolute Best Dump Cake Cookbook gives you everything you need to dump that cake! Last-minute party? No problem, there’s a quick and easy dump cake recipe for every occasion.
· 56 irresistible dump cake recipes, including Chocolate-Cherry Cola, Blueberry-Cream Cheese, and Blackberry-Merlot
· 8 homemade cake mix recipes, so you can bake from scratch
· Creative flourishes to make your dump cakes extra-special
· Healthy options like whole-grain and gluten-free substitutes
· 10 tips to make any dump cake a wild success
Who could believe these cakes came out of a box? Moist, tender, rich, deep, and complexly flavored, without a hint of artificiality, each cake stand up and delivers. But without any of the fuss of baking from scratch. Anne Byrn, an award-wining food writer and self-described purist, creates recipes that employ a cake mix's strengths---convenience, ease-of-use, dependability, and almost imperviousness to overbeating, underbeating, overbaking, and underbaking.
In addition to the recipes are the Cake Mix Doctor's Q&A's, extensive "Doctor Says" tips, lists--15 Beautiful Birthday Cakes, 15 Cakes That Will Cash in at a Bake Sale--and more, all illustrated in a full-color photographic insert.
Whether it’s a striking, all-white cake with a secret red velvet heart baked inside; a birthday cake, complete with a surprise balloon cake in the middle; or the gorgeous hydrangea cake that took the blogosphere by storm; Amanda’s cakes are downright revolutionary—and really fun to prepare.
This beautifully designed cookbook contains eye-popping color photos and step-by-step instructions to create incredible surprise-inside cakes in your own kitchen.
For Amanda Rettke, every cake is a gift to be shared with family and friends, a special treat that should be lovingly prepared and meticulously designed—from the inside out.
With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, tin bread, ciabatta, focaccia, sour cherry and chocolate loaf, Roquefort and almond bread, fresh croissants, milles feuilles, quiche, classic Victoria sponge, lemon drizzle cake, chocolate temptation cake, buttery shortbread and fiery ginger biscuits. Time to get baking ...
Swirled and sprinkled, dipped and glazed, or otherwise fancifully decorated, cupcakes are the treats that make everyone smile. They are the star attraction for special days, such as birthdays, showers, and holidays, as well as perfect everyday goodies. In Martha Stewart’s Cupcakes, the editors of Martha Stewart Living share 175 ideas for simple to spectacular creations–with cakes, frostings, fillings, toppings, and embellishments that can be mixed and matched to produce just the right cupcake for any occasion. Alongside traditional favorites like yellow buttermilk cupcakes swirled with fluffy vanilla frosting and devil’s food cupcakes crowned with rich, dark chocolate buttercream, there are also sweet surprises such as peanut butter and jelly cupcakes, dainty delights like tiny almond-cherry tea cakes, and festive showstoppers topped with marizpan ladybugs or candy clowns.
The book features cupcakes for everyone, every season, and every event: Celebrations (monogram heart cupcakes perfect for an elegant wedding); Birthdays (starfish-on-the-beach cupcakes sure to be a hit at children’s parties); Holidays (gumdrop candy ghouls and goblins ideal for Halloween revelers); and Any Day (red velvet cupcakes with cream cheese frosting for a picnic, or caramel-filled mini chocolate cakes for grown-up gatherings).
In singular Martha Stewart style, the pages are both stunning in design–with a photograph of each finished treat–and brimming with helpful how-to information, from step-by-step photographs for decorating techniques to ideas for packaging and presenting your cupcakes. Whether for any day or special days, the treats in Martha Stewart’s Cupcakes will delight one and all.
From the Trade Paperback edition.
Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics.
Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.
A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
• plant candy vegetables on Oreo earth cupcakes for a garden party
• trot out a line of confectionery "pup cakes" for a dog fancier
• serve spaghetti and meatball cupcakes for April Fool's Day
• bewitch trick-or-treaters with eerie alien cupcakes
• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes
• Create a cupcake race car, a cupcake robot, or ravishing ring bling cupcakes for a birthday party.
• Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose.
• Captivate Mom with a bouquet of long-stemmed mum cupcakes.
• Build sand castle cupcakes with the kids.
All you need are candies from the corner store, cake mix, and canned frosting. So what is new, Cupcake?
• Lots of "EZ" projects that use just a few ingredients--perfect for kids and parties.
• More pictures, brighter colors, bolder designs.
• More faux-food creations--so real you won't believe they're cupcakes!
• More comical critters and the cutest pets ever!
• More irresistible party centerpieces to celebrate hobbies, from golf to knitting.
• More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!
A runaway success, the Momofuku cookbook suffered from just one criticism among reviewers and fans: where were Christina Tosi’s fantastic desserts? The compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these now-legendary riffs on childhood flavors and down-home classics—all essentially derived from ten mother recipes—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began, and Christina’s playful desserts helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.
With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.
From the Hardcover edition.
In this special bite-sized e-book, Anne Byrne presents thirty delicious frostings that will take your cakes and cupcakes to the next level. Uncooked frostings: Crushed Peppermint Buttercream, Fresh Orange Cream Cheese Frosting, Peanut Butter Frosting, and an elegant Coffee Buttercream. Cooked frostings: silky Chocolate Ganache, Frosty Lemon Glaze, Penuche Icing, and Anne’s Perfect Chocolate Frosting. Includes a Frosting 101 primer and sidebars throughout with tips, tricks, and advice. Whether spread, poured, or drizzled, these icings make the cake.
Workman Shorts is a line of subject-specific e-books curated from our library of trusted books and authors. To learn more about Workman Publishing, please visit our website at www.workman.com.
Photo of Every Recipe
Kids will love the 20 cakes here. There are pretty cakes, including the Butterfly Cake and the Rainbow Angel Cake; sporty cakes like the Soccer Ball Cake and the Roller Coaster Cake; and ones that are just plain fun, such as the Monster Cake or the Gum Ball Machine Cake. Whatever type of cake your kid likes, you’ll be celebration ready with this great collection of recipes!
Now comes even sweeter news for people looking to cut gluten from their diets: Anne Byrn shows how to transform gluten-free cake mixes into 76 rich, decadent, easy-to-make, impossible-to-resist desserts. Performing the magic that's made her a bestselling baking author with over 33 million copies of her books in print, she doctors mixes with additions like almond extract, fresh berries, cocoa powder, grated coconut, cinnamon, lime zest, and more--naturally, all gluten-free ingredients--and voil�: Tres Leches Cake with Whipped Cream and Summer Berries, Almond Cream Cheese Pound Cake, Chocolate Cupcakes with Milk Chocolate Ganache, Caramel Melted Ice Cream Cake, Warm Tarte Tatin Apple Cake, plus brownies, bars, muffins, and cookies. Dessert is back on the menu.
And the book is needed more than ever. Today 90 percent of home cooks use prepackaged mixes, while the economy is creating a perfect excuse to let them eat cake—cake equals happiness. And what cakes! 40 layer cakes, from Tiramisu Cake to The Best Red Velvet Cake, Strawberry Refrigerator Cake to Chocolate Swirled Cannoli Cake. 35 sheet cakes. 38 bundt and pound cakes. 16 cupcakes and muffins, plus the cult classic Whoopie Pie. And brownies, bars, and cookies, including Spice Drop Cookies, Angel Food Macaroons, and Chocolate Espresso Biscotti. There's even a wedding cake, a frequent request from the author's passionate online community.
The Cake Mix Doctor is back—just say ahhhhh!
Based on Megan Seling's popular blog Bake it in a Cake (www.bakeitinacake.com),Bake It in a Cupcake includes 50 recipes—many accompanied by color photographs and step-by-step instructions so that even inexperienced bakers will find it easy to make these fun, eye-catching, and unique desserts. Recipes are organized into chapters by what's inside, whether that's another baked good, fruit, or your favorite candy.
Bakers of all ages and experience levels will enjoy making—and eating—Seling's delectable filled creations like Banana Pudding Pie Cupcakes with Butterscotch Frosting, Miniature Cherry Pie Dark Chocolate Cupcakes with Vanilla Bean Frosting and Mission Fig-Spiced Cupcakes with Vanilla Frosting.
"It's a fact: Bake It in a Cupcake is stuffed with awesome, over-the-top deliciousness. Brimming with fun and decadent recipes, it's an essential volume for the adventurous baker, and bound to garner a cultlike following of enthusiastic tasters." — Jessie Oleson of CakeSpy.com
"The cupcake is my oldest friend and arguably the love of my life. (Sorry, Terry.) I didn't think the cupcake could be improved, but Megan Seling has done it. Her pumpkin pie–filled cupcake is possibly the best cupcake I've ever eaten. I've sampled several dozen of Megan's stuffed cupcakes—each a delicious work of art and a mind-boggling feat of engineering—and now it's your turn. Prepare to have your mind and your taste buds blown—along with any preconceived notions you may have had about what a cupcake can be." — Dan Savage, author of Savage Love, creator of the “It Gets Better” Project, consumer of cupcakes
"As someone who has disliked everything about cupcakes except eating them, I finally have been broken–and have surrendered to the awesomeness of the Cupcake Age–by Megan Seling's Bake It in a Cupcake. If you even remotely care about having fun in the kitchen, eating tasty tidbits, and awakening the creative monster within us all, then this book is for you. And it’s mandatory for parents!"— Andrew Zimmern, chef, author, and host of Travel Channel's Bizarre Foods
Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed!
This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.
With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses.
BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart's Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.
From the Trade Paperback edition.
The book has six chapters, each with five bread recipes - plus the spin-off recipes for main courses. Not only are Paul's recipes delicious but they are also foolproof, with comprehensive step-by-step photographs. Try your hand at a basic white bloomer, which can become a savoury picnic loaf; stilton and bacon rolls, which are excellent served with celery soup; fluffy crumpets, which become the base for eggs Benedict; flatbreads, which are a natural pairing with chickpea masala; ciabatta, which the Italians have traditionally used as a base for tomatoey panzanella; pizza bases, which can become home-made fig, Parma ham and Gorgonzola pizzas; or white chocolate and raspberry bread, which makes for the best summer pudding you've ever tasted.
Tying in with the BBC2 television series, Paul Hollywood's Bread is all that you could want from a book and more. Get baking!
'Split up seasonally, you'll have a wonderfully naughty treat to choose from, whatever the time of year - this book might be small in size, but it's crammed full of brilliant recipes' - Jamie Oliver
As owner of Crumbs & Doilies, one of London's most creative cake and cupcake bakeries, Jemma shows you the easiest everyday classics alongside four chapters of super-cool seasonal cake recipes. With step-by-step instructions alongside handy hints and tips The Cake Book is a beautifully presented collection of recipes you'll want to bake time and again, including epic layer cakes such as:
- Raspberry Ripple
- Super Lemon Meringue
- Ridiculous Chocolate
- Blueberry Cheesecake
- Buttered Popcorn
- Cookies & Cream
- Eton Mess
dump cake. DUMP CAKES are
fabulous-tasting desserts that take about 5 minutes to prepare, under an hour
to bake, and soon you will have a dessert your whole family will enjoy. The
recipes in this book are simple, uncomplicated, great for beginning cooks,
especially young ones & even kids- since they usually don’t have to measure
ingredients, no mixing at all, just dump in the ingredients, bake and enjoy.
The ingredients used here are common and inexpensive & the recipes are
delicious, moist & gooey. Enjoy tasty, nutritious, low calories DUMP CAKES RECIPES.
It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book.
Black Forest Cake, Apple Strudel, German Chocolate Cake …
discover your sweet tooth with tempting German cakes.
Written by a native German but specifically geared towards
the use in the foreign market, this book features a collection of the most
popular German pastries and guarantees an authentic and fun baking experience
no matter where you live.
The great thing about this recipe book is that it provides
in-depth explanations of the often very particular ingredients in German cakes as
well as plenty of ideas where to find them. And, even better, it will provide
you with options for delicious substitutes!
Some of the cakes featured in the book are nostalgia
indulged classics from recipes that have been passed on through generations
while others are more modern examples of German baking today.
You will find simple recipes for every day as well as
special occasion dishes, including many layered cake classics, the so called
Torten, that allow you to fully embrace yourself in the art of German baking.
The rich ingredients in these homemade cakes have an unsurpassed
old world taste.
With simple step by step instructions and numerous
photographs guiding you through the entire process from mixing together the ingredients
for the dough to assembling the cake, you just can’t go wrong – even if you have
never baked before and are just starting out on your culinary adventure.
There are few things Germans love more than a steaming cup
of freshly brewed coffee and a piece of cake. So get ready because you are
about to find out why!
Whether it's the chocolate cake at every childhood birthday, blondies waiting for you after school, or hot dinner rolls smeared with butter at Thanksgiving dinner, homemade baked goods hold a place in many of our best memories. And that's why baking shouldn't be reserved for special occasions.
With this book, curated by the editors of Food52, you can have homemade treats far superior to the store-bought variety, even when it feels like you're too busy to turn on the oven. From Brown Butter Cupcake Brownies to "Cuppa Cuppa Sticka" Peach and Blueberry Cobbler, these sixty reliable, easy-to-execute recipes won't have you hunting down special equipment and hard-to-find ingredients or leave you with a kitchen covered in flour and a skink piled high with bowls. They're not ordinary or ho-hum, either: ingredients you've baked with before (and some you haven't - like black sesame, coconut oil, and lavender) come together to create new favorites like Baked Cardamom French Toast and Olive Oil and Sesame Crackers. Filled with generations’ worth of kitchen wisdom, beautiful photography, and tips you'll return to, Baking is the new go-to collection for anyone who wants to whip up something sweet every day.
From the Hardcover edition.
This Book bring you 25 different recipes you can use to bake macarons, using different ingredients and fillings. You can learn how to add variations to a single batch of your baked macarons and become a master chef, popular for their magic French Macarons.
Sandwiches and savouries
Cakes, buns and scones
Pastries and biscuits
There is also an overview of all the different kinds of tea available to drink plus lemonade recipes for summer tea in the garden.
Since May 2008, Jen Yates has been blogging about such confectionery calamities at her popular Web site CakeWrecks.com, winner of the 2008 Blogger's Choice Award for Best Humor Blog, and three 2009 Weblog awards (Bloggies) for Best Writing on a Blog, Best New Blog, and Best Food Blog. Yates now offers up this inspired photo collection with over 150 Cake Wrecks, including 75 percent never-before-seen content.
I haven't laughed so hard in ages. --Mary Alice, from the Food Network's Ace of Cakes
cake recipes, just take a few ingredients, dump them into a pan, and bake. .
Each recipe can be prepared in just 5 to 10 minutes and then baked for an hour.
The entire process is simple and uncomplicated plus these tasty, aromatic,
mouthwatering cakes are made with common and inexpensive ingredients. Now no
more slaving in the kitchen, just prepare a delicious dessert with almost no
effort at all. Enjoy delicious nutritious DUMP
You will find amazing 100 cupcake recipes with 10 vegan frosting recipe as a bonus
Chef Duff Goldman of Ace of Cakes described the book as "hugely aspirational yet completely approachable," the authors demonstrate how to build up each flower using simple piping techniques that even the novice cake decorator will be able to achieve!
All the basics are covered to get you started--how to make stable buttercream icing, advice on coloring and flavor as well as essentials such as how to fill a piping bag and the basic techniques you need.
Valerie & Christina then demonstrate in step-by-step photographic detail how to create each flower and how to use your new found skills to create stunning cake designs. The flowers are presented through the color spectrum so when you look through the book you'll see the lovely rainbow effect.
Written by the world's leading lights in buttercream art with an international following and over 60,000 Facebook fans!
Step-by-Step Cake Decorating teaches you how to decorate cakes one step at a time. With hundreds of creative ideas, photos, and tips to help you master the techniques of piping, stencilling and painting, you'll learn how to create spectacular sweet creations.
Decorating possibilities are endless as flawless fondant, royal icing, and fluffy buttercream and key ingredients are explained so that your icing tastes always as good as it looks. Expert cake decorators show you simple ways to create everything from elegant flowers to a cake pop pirate. Step-by-Step Decorating Cakes includes 20 unique projects - 10 designed for children - that let you show off your skills, from birthday cupcakes to a beautiful butterfly and blossom cake, ideal for summer entertaining.
Perfect for the enthusiastic decorator Step-by-Step Cake Decorating will inspire creative ideas for cakes, cupcakes and cake pops for every occasion.
Sweet Maria's is an amazingly popular bakery that brings together family recipes, and contemporary favorites. Now, those of us who aren't lucky enough to drop by Sweet Maria's can make wholesome, delicious bakery-style cakes at home to celebrate a birthday, get-together, fresh pot of afternoon tea, or any other cakeworthy occasion.
Basic enough for beginners but creative enough to satisfy experts as well, Sweet Maria's Cake Kitchen collects 65 of the bakery's most popular cakes, including: Almond Pound Cake, Orange Plum Loaf Cake, Amaretto Apple Cake, Tiramisu Cake, White Chocolate Ganache Wedding Cake (it's easier than it sounds!), Mini Chocolate Mocha Loaves, Cappuccino Chiffon Cake, and many more, plus bakery secrets for prepping the ingredients and decorating with simple panache.
This stunning collection of buttercream cake decorating projects will transform your regular bakes into works of art, using simple techniques and nothing but 100% delicious buttercream.
With 30 step-by-step single-tier cake decorating projects on a wide variety of themes, you'll find cakes for all occasions that will lift your baking to a new creative level. The cakes range in size from 4 to 8 inches high, and come in a host of shapes and sizes--round and square but also simple carved shapes including a wreath, a log and a birdcage.
The ideal book for buttercream beginners, this colourful cake decorating book will show you how to create simple yet sensational cakes every day that will wow all who see and eat them! With expert instruction from the best buttercream teachers in the world, you'll learn step-by-step a wide range of innovative buttercream techniques using piping tips, palette knives and more.
Cookbooks with recipes for baking with sugar (in the oven) continue to top the bestseller lists. But until now, no one has set out to do a cookbook with recipes on cooking with sugar (on the stovetop). The Sugar Baby Sampler gives a taste of the full Sugar Baby cookbook, including three of Gesine Bullock-Prado’s recipes for candy, confections, and treats. With the simplest instructions and the author’s hilarious voice, the Sugar Baby Sampler offers a delicious selection of the one hundred recipes found in Sugar Baby, which will satisfy even the most demanding sweet tooth.
All you have to do is combine the ingredients in your favorite mug and microwave it – the cooking process takes less than two minutes!
In this book you will find a variety of mug cake flavors from classics like chocolate and vanilla to delectable combinations like chocolate chip, dark chocolate red wine and even carrot cake!
A sampler chapter from Chic & Unique Wedding Cakes.
With a few helpful hints and tips in your apron pocket, you'll find whipping up these impressive cakes is a lot easier than you would think. It’s really all about baking the separate parts of the cakes in stages, assembling them to create the surprise, and then covering in frosting to conceal! Learn all the tricks and have fun baking these exciting cakes.
For Brown, love and baking are inseparable. After all, he abandoned an unrewarding career in law to do the work—baking cakes!—that he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he asserts, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think.
Pound cakes, butter cakes, sponge cakes, cupcakes. Glazes, frostings, fillings, meringues. Brown provides all the basics on ingredients, equipment, and techniques, as well as recipes for more than 50 cakes that range from the classic (Chocolate Butter Cake) to the adventurous (“Sassy,” a pound cake made with mango puree and cayenne pepper). The informative step-by-step shots make you want to run to the kitchen and start baking, and the scrumptious color photos of completed cakes look good enough to sink your teeth into.