New PDF release: All Cakes Considered

By Melissa Gray

ISBN-10: 0811867811

ISBN-13: 9780811867818

Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the workplace for her colleagues at NPR to get pleasure from. thousands of Mondays (and brownies) later, Melissa has plenty of cake-making the way to percentage. With greater than 50 recipes for the muffins which were dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore tarts, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam CakeAll brownies Considered is a necessary addition to each baker's library.

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Baking and cooking take up precious weekend time. I hate wasting time. I hate wasting ingredients, energy, and money. Ergo, when I find myself struggling with a bad recipe, I get perturbed. Annoyed. A wee bit vexed. If it’s an interesting concept, the recipe, I then launch into CSI: Kitchen and try to figure out what makes a good cake go bad. That’s what happened with this sweet potato pound cake recipe. See, my father is the sweet potato king of Gloucester County, Virginia. He is a man obsessed.

Contin ued 9. Pour the batter into the pan and smooth the top with the spatula. 10. Scatter the toasted almonds over the batter and sprinkle with the remaining teaspoon of sugar. 11. Center the cake pan on the oven rack and bake for 25 to 30 minutes, or until golden brown and a toothpick or thin knife inserted in the middle of the cake comes out clean. 12. Cool the cake in the pan for 5 minutes, then run a knife around the inside of the pan to loosen the cake. You can serve it in the warm pan, or unmold (see page 28) and serve on a plate.

To make your own, you can always put your regular granulated sugar in a food processor and pulse for a minute or two if you need smaller granules or just want the joy of using your food processor. Confectioners’ sugar is also known as powdered sugar or 10-X sugar. It is not generally used in standard cake batters as it’s fine and soft and does not aerate as well as granulated or superfine. It is, however, perfect for icings and frostings because it dissolves so well. Sanding sugar and coarse sugar have large granules and are sprinkled over baked goods as decoration.

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All Cakes Considered by Melissa Gray


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