Author: Jane Willan
Publisher:
ISBN: 9781549872785
Category :
Languages : en
Pages : 153

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Book Description
Bakery Cookbook: Top 100 Best Cake with Secrets to World-Class Cakes at Home Today only, get this book.Each of us has a favorite cake recipe, cupcake, dessert... but is it possible to refuse new recipes, delicious and fabulous-looking in this book? Here You will find many delicious recipes and will be able to bring them to life! Here Is A Preview Of What You'll Learn... Cake "Josephine" Cake with prunes Cake with breadcrumbs Cake raspberry-cottage cheese Cake cherry creamy Cake with walnuts Don't delay any more seconds, scroll back up, DOWNLOAD your copy TODAY and start cooking today!

Author: Editors of Martha Stewart Living
Publisher: Clarkson Potter
ISBN: 059313866X
Category : Cooking
Languages : en
Pages : 258

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Book Description
Martha Stewart perfects the art of cakes with 125 recipes for all occasions, featuring exciting flavors, must-try designs, and dependable techniques. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Martha Stewart’s authoritative baking guide presents a beautiful collection of tiers and tortes, batters and buttercreams, and sheet cakes and chiffons to tackle every cake creation. Teaching and inspiring like only she can, Martha Stewart demystifies even the most extraordinary creations with her guidance and tricks for delicious cake perfection. From everyday favorites to stunning showstoppers, Martha creates bold, modern flavors and striking decorations perfect for birthdays, celebrations, and big bakes for a crowd. Think comforting classics like Snickerdoodle Crumb Cake and Apricot Cheesecake and treats that take it up a notch like Strawberry Ombré Cake and Coconut Chiffon Cake, plus a whole chapter on cupcakes alone. With Martha's expert tips, even the most impressive, towering cakes will be in your reach.

Author: Jeff Robinson
Publisher: Independently Published
ISBN: 9781731274885
Category :
Languages : en
Pages : 272

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Book Description
After Reading This Book, Your Neighbors Will Stop By at Your Place Each Time You Make a Cake. "Warning...these recipes are incredibly addicting. They will melt in your mouth, I promise. The world of competitive of confectionery is full of a bunch of really nice folks who are real professionals of different types of desserts. Most of them will give you the shirt off their back if it helps you out, but if you start asking about their cooking secrets... let's just say you shouldn't expect it to end well. But you need to know what you're doing, from the beginning to get the best result. And this book exists to help you to cook 139 types of cakes with big pleasure. It is not an another book about typical cakes recipes. Bake The Cake - it is the new reference book for connoisseurs of the sweet where you will find step by step instruction of cooking any of 139 cakes. I wrote this book with a big love for readers, and it consists of the Best Top cakes recipes from all over the world. You will find secrets and tricks from the expert confectioners. Join us and feel real pleasure from reading this book and then from cooking the best cakes for everybody! Because you can Bake The Cake!;) This book is written to help you open new ways and secrets of cooking the top cakes just using skills and techniques of world confectioners even staying at your home kitchen. 7 Reasons To Buy This Book: - You will have 139 best cakes recipes with instructions from the world stars Confectionary in free using! - You can bake a cake of any complexity quickly and easy! - You will have access to Top cakes from around the World with just a touch. - You can perfection your skills of baking delicious cakes. - Tips and Tricks for professional chefs. - Detailed recipes will help you even it is your first cake ever! - Latest cake recipes that will add will blow your mind. Want to Know More? Download Your Copy Right Now! You probably already know that you can spend a lot of time and money searching on the Internet for great and easy recipes for cakes at home with a sequence of instructions. Often, this information can be found in the print media, it is not convenient and also old-fashioned. The world moves on very fast, and I consider it my duty to save you time and give you all that you have been looking for in my book: - Knowing what ingredients and grade to select - In what order to cook the cake's layers - Knowing how to adjust your pastry masterpiece - How to choose right temperature for the perfect cake - Choose the right mold for the cake We talk real deal Cakes here, and I hope you find it valuable. Sometimes the taste of gorgeous, great looking cake is all we need to rouse our spirits. Available in an array of delicious recipes, our professionally created cake recipes will leave you feeling happy, speechless and completely satisfied. It is the most beautiful and unique cakes recipe book ever. Colorful photographs throughout will have you salivating over Jeff's original, easy-to-follow recipes. So what are you waiting for? Get the book and leave your excuses at the door! Grab your copy of "Bake The Cake: Discover 139 Best cake recipes, cheesecakes, tiramisu, from all around the world that will bring happiness and joy to your home." today and be the hit at your sweet gatherings! Jeff Robinson is known for his creativity in the kitchen, for the breadth of enticing ingredients and flavors with which he works, and for his expertise in pastry. Scroll Up And Download Your Copy Right Now!

Author: Anne Byrn
Publisher: Rodale
ISBN: 1623365430
Category : Cooking
Languages : en
Pages : 360

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Book Description
Cakes have become an icon of American cultureand a window to understanding ourselves. Be they vanilla, lemon, ginger, chocolate, cinnamon, boozy, Bundt, layered, marbled, even checkerboard--they are etched in our psyche. Cakes relate to our lives, heritage, and hometowns. And as we look at the evolution of cakes in America, we see the evolution of our history: cakes changed with waves of immigrants landing on ourshores, with the availability (and scarcity) of ingredients, with cultural trends and with political developments. In her new book American Cake, Anne Byrn (creator of the New York Times bestselling series The Cake Mix Doctor) will explore this delicious evolution and teach us cake-making techniques from across the centuries, all modernized for today’s home cooks. Anne wonders (and answers for us) why devil’s food cake is not red in color, how the Southern delicacy known as Japanese Fruit Cake could be so-named when there appears to be nothing Japanese about the recipe, and how Depression-era cooks managed to bake cakes without eggs, milk, and butter. Who invented the flourless chocolate cake, the St. Louis gooey butter cake, the Tunnel of Fudge cake? Were these now-legendary recipes mishaps thanks to a lapse of memory, frugality, or being too lazy to run to the store for more flour? Join Anne for this delicious coast-to-coast journey and savor our nation's history of cake baking. From the dark, moist gingerbread and blueberry cakes of New England and the elegant English-style pound cake of Virginia to the hard-scrabble apple stack cake home to Appalachia and the slow-drawl, Deep South Lady Baltimore Cake, you will learn the stories behind your favorite cakes and how to bake them.

Author: Joy Wilson
Publisher: Hachette Books
ISBN: 1401304192
Category : Cooking
Languages : en
Pages : 562

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Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

Author: Karen Krasne
Publisher: Rizzoli Publications
ISBN: 0847858081
Category : Cooking
Languages : en
Pages : 0

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Book Description
How to make cakes that are as delicious to eat as they are beautiful to behold. Karen Krasne, the “Queen of Cakes” according to Gourmet magazine, brings a fresh and contemporary sensibility to special-occasion cakes. Instead of the conventional fondant and gum paste, she relies on natural frostings based on chocolate, cream, or butter (which are also easier to make). What makes these cakes showstoppers is their unexpected flavor combinations-take, for example, the Blood Orange Ricotta Torte, the Chocolate Tiramisu, or the Yuzu Tea Cake. These desserts take full advantage of layering-contrasting textures in each bite-as seen in the New York, New York (chocolate ganache, devil’s food cake, chocolate chantilly, and caramelized apples) or the Beau Soleil (mascarpone mousse, peaches, pralines, and honey-soaked pound cake). Krasne favors vibrant touches like fresh fruit and real flowers, which add flair without being fussy. The recipes include tips from her twenty years as a pastry chef, and a step-by-step introduction covers basic techniques. Extraordinary Cakes shows how to create amazing cakes that satisfy sophisticated palates-but are still achievable for the home baker. Some of the luscious cakes included are Toasted Macadamia Caramel Cheesecake, Shangrila (Guava Mousse, White Chocolate Mousse, Fresh Strawberries, Pound Cake), Vallarta (Key Lime Cream, Whipped Cream, Tequla-Infused Genoise), Marco Polo (Vanilla Mousse, Blackberry Gelee, Tea-Infused Cake), Chocolate Nirvana (Chocolate Mousse, Chocolate Cream, Chocolate Cake), King Kamehameha (Coffee Mousse, Chocolate, Mocha Pralines, Chocolate Cake), Beau Soleil (Marscapone Mousse, Peaches, Caramelized Pralines, Honey, Pound Cake), Blood Orange Ricotta Torte, Carnaval (White Chocolate Banana Truffle, Chocolate Mousse, Rum), Caribe (Banana, Mango, Passion Fruit, Chocolate Cake), Tortamisu (Marscapone Cream, Espresso-and-Rum-Soaked Cake).

Author: Allyson Reedy
Publisher: Simon and Schuster
ISBN: 1646043340
Category : Cooking
Languages : en
Pages : 144

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Book Description
Turn your home-baking skills into professional-grade desserts with this mouthwatering baking book featuring recipes from some of the most incredible bakers and bakeries—including Tieghan Gerard, Joanne Chang (Flour Bakery), Chelsey White, Christina Tosi (Milk Bar), Daniel Boulud, and more! This heavenly collection of dessert recipes—gifted to us from the greatest bakers and chefs from small-town café owners to fancy restaurateurs to TV show hosts—is a call to arms, to action, to revolution! Or, at the very least, a call to turn on the oven. Because who has time for the third-best brownie recipe or so-so Nutella-stuffed chocolate chip cookies? Written with a fun and friendly tone and featuring easy, step-by-step instructions, 50 Things to Bake Before You Die will make you feel right at home as you bake up these world-class desserts, including: Brown Butter Nutella Stuffed Chocolate Chip Cookies (from Chelsey White) Strawberry Champagne Cupcakes (from Georgetown Cupcake) Brown Sugar Peach Cobbler (from Tieghan Gerard) Chocolate Cheesecake Mochi Muffins (from Sam Butarbutar) Chocolate Babka (from Duff Goldman) Cookies and Cream Macarons (from Cambrea Gordon) And more! So bake up Courtney Rich’s sublime Ultimate S’mores Cake, and Joanne Chang’s soul-shaking Homemade Oreos. Bake them—before you die.

Author: Regula Ysewijn
Publisher: Allen & Unwin
ISBN: 1760873926
Category : Cooking
Languages : en
Pages : 463

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Book Description
Oats in the North, Wheat from the South is a guided tour of Great Britain's baking heritage. Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Saffron cake, Cornish pasties, Welsh Bara brith, Shrewsbury cakes and Isle of Wight doughnuts to tarts, oatcakes, gingerbreads, traditional loaves, buns and bread rolls such as Aberdeen butteries and Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity. She explains how imports of spices, sugar, treacle, fortified wines and citrus added flavour, colour and warmth to a baking culture much adored and replicated all over the world.

Author: Sacha Collins
Publisher: Sacha Collins
ISBN: 9781837899951
Category :
Languages : en
Pages : 0

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Book Description
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

Author: Rose Levy Beranbaum
Publisher: Wiley
ISBN: 9780471781738
Category : Cooking
Languages : en
Pages : 512

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Book Description
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.