Download A World of Cake: 150 Recipes for Sweet Traditions from by Krystina Castella PDF

By Krystina Castella

Journey the realm of cake! tarts are on the heart of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known highway snacks. Honey brownies have a good time new beginnings in Jewish culture, and peach buns are a logo of sturdiness in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are well known Christmas fare. This delectable cookbook bargains greater than a hundred and fifty impossible to resist recipes observed by means of mouthwatering photos, rules for scrumptious diversifications, and interesting old and cultural proof. this can be a must-have for an individual who loves making (or eating!) cake.

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Additional info for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

Sample text

Pick out any larger crumbs, and clean your spatula. Then mound the remaining frosting on the cake in the center, and spread it out over the top and sides evenly. Crumbing should now be minimal. A water bath protects delicate cakes (most commonly cheesecakes) from the direct heat of the oven and also provides humidity for a mild steaming effect. Choose a pan that is at least 2 inches longer and wider than the cake pan. Place the cake pan in the larger pan, and fill the larger pan half to two-thirds full of water.

I tried it, and it works! If you need to cut a cake into layers, rather than baking the layers separately, set it on a sheet of waxed paper on top of a cutting board or lazy Susan. Measure the cake’s height, and divide that number by the number of layers you want to determine the width of each layer. Mark the bottom of each layer with toothpicks inserted into the cake’s sides. Then use a long serrated knife to cut horizontally through the cake. Don’t try to cut through the cake in one long sweep; instead, cut all around the edges first, turning the cake as you go, and then make a final cut through the cake’s center.

Generously butter and flour three 7-inch round cake pans. 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ¾ cup (1½ sticks) unsalted butter, softened 1 cup dark brown sugar 2 eggs, beaten ¾ cup buttermilk ⅓ cup molasses 1 teaspoon vanilla extract Apple Filling 1 tablespoon unsalted butter 6 apples, thinly sliced (an assortment works well) ½ cup apple juice 3 tablespoons sugar ½ teaspoon cornstarch Toppings Apple glaze (page 318) TO MAKE THE CAKE Mix together the flour, baking powder, salt, ginger, cinnamon, and allspice in a large bowl; set aside.

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