Bake from ScratchCake 2016的目錄

LET US ALL EAT CAKE by Catherine Ruehle with Sarah Scheffel As a pastry chef and cake artist turned wellness foods chef, Catherine Ruehle possesses a deep knowledge of both indulgent treats and nutrition. In Let Us All Eat Cake (Ten Speed Press), Ruehle weaves her signature organic, vegan, and gluten-free approach to sweets into 60 classic cake recipes so that everyone, despite their allergies or intolerances, can bake their cake and eat it, too. CAN’T WAIT TO MAKE: Ancho Chile, Chocolate, and Cinnamon Cupcakes, a beloved trio in Southwestern cuisine that comes together to create a deeply complex flavor explosion. MIX AND MATCH CAKES by Shay Shull In Mix and Match Cakes (Harvest House Publishers), Shay Shull shows home bakers how to step out of the tried-and-true comfort zone…

Edgar’s Bakery began in 1998 when Dottie and Terry Smith took a leap of faith and started their own business. With his experience working in the food industry and hers in retail and art, the bakery quickly blossomed. HOW IT’S DONE Bake cake layers a day ahead of time, wrap when warm, and stack them in the freezer. Place the frozen bottom layer on a rotating cake stand. Add ample icing to the top, then place the next layer. Press gently to allow any excess icing to bleed out. Ice top of the second layer. Place the final layer on top. Press gently to allow excess icing to bleed out. Ice the top of the cake. Carefully ice sides of cake, never allowing a bare spatula to touch the bare…

BASIC 1-2-3-4 CAKE Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little something you whipped up. Makes 1 (9-inch) cake 1 cup (230 grams) unsalted butter, softened 2 cups (370 grams) granulated sugar 4 large eggs 3 cups (384 grams) cake flour 1 tablespoon (12 grams) baking powder 1 cup milk 2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at…

Baked NYC feels just as familiar and traditionally American as the story behind it. With limited funding and a few time-honored recipes, two friends risked it all to follow their dreams, rise above every challenge along the way, and work endlessly to build their business from the ground up. With Baked NYC, Matt Lewis’ and Renato Poliafito’s goal was not to reinvent desserts, but to give new life to baked goods that have been around for centuries. When they met at an ad agency in New York City, where Matt worked as a web producer and Renato as a graphic designer, the dessert fanatics immediately bonded over their shared love of good coffee and cake. Renato and Matt opened Baked NYC in Red Hook, Brooklyn (shown above), in January 2005…

RASPBERRY SHORTCAKE Makes 1 (8-inch) cake Tart raspberries and rich whipped cream complement each other beautifully in this tender cake that’s sophisticated enough to serve for fancy events but simple enough for an anytime treat. Ginger Syrup: ½ cup water ¼ cup (46 grams) sugar ¼ cup sliced fresh ginger Cake: ½ cup (115 grams) unsalted butter, softened ⅔ cup (123 grams) sugar 1 large egg 1½ cups (210 grams) self-rising flour ⅔ cup whole milk ½ teaspoon vanilla extract ½ teaspoon lemon zest 3½ cups sweetened whipped cream, divided 2 ½cups fresh raspberries, divided ¼ cup toasted almonds 1. For ginger syrup: In a small saucepan, bring ½ cup water, sugar, and ginger to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 5 minutes. Pour…