Baking

Cake Magic!: Mix & Match Your Way to 100 Amazing - download pdf or read online

By Caroline Wright

ISBN-10: 0761182039

ISBN-13: 9780761182030

Choose a batter, taste with syrup, upload a frosting—it’s magic!

wish whatever decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + overwhelmed sweet bars = sweet Bar Cake. Or how a couple of nutty cake just like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, crowned with candied bacon. healthy for the king, indeed!

This cutting edge and remarkably effortless technique to bake luscious, flavorful truffles is a formulation for cake bliss. Cake Magic! is a full-color visible cookbook—photos within the entrance, recipes within the back—and step one in each baker’s cake event. It comprises necessary baking counsel, vegan and gluten-free adaptations, plus find out how to tweak the recipes to make sheet brownies, Bundt brownies, and cupcakes, too.

 

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Download e-book for iPad: Cake Magic!: Mix & Match Your Way to 100 Amazing by Caroline Wright

Opt for a batter, style with syrup, upload a frosting—it’s magic! wish anything decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + overwhelmed sweet bars = sweet Bar Cake. Or how a couple of nutty cake just like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, crowned with candied bacon.

Additional info for Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations

Sample text

Chapter 10 The Recipes The Cakes Cake Magic! Cake Mix Gluten-Free Cake Magic! Cake Mix The SYrups The Frostings The Extra-Somethings The Cakes Cake Magic! Cake Mix V Makes 4 cups (enough for one 8- or 9-inch Two-layer cake, one 13 x 9-inch sheet cake, One 10-inch Bundt cake, or 24 cupcakes) 2½ cups all-purpose flour 1½ cups sugar � teaspoon baking soda � teaspoon baking powder 1 teaspoon table salt (see Note) Place all of the ingredients in a large bowl and whisk together well to combine. Whisk the mix again before measuring.

Place each bag on a flat surface in the freezer until frozen solid (avoid stacking the layers on top of each other, if possible). To thaw the cake layers, remove the plastic bags and plastic wrap and place them on a wire rack at room temperature. They will thaw, depending on the temperature, in about two hours, and be ready for bathing in syrup (the cakes don’t need to be warm in this case), assembling, and frosting. Square layers and rectangular sheet cakes can be frozen in the same way as the round layers.

It has a milder, less starchy flavor than the other gluten-free flours, and won’t contribute any added texture to the cakes’ outer edges. For cupcakes, skip this buttering-and-flouring step in favor of the paper liners that make cupcakes so easy to transport and share. I always pick ones made of parchment or plain paper and take extra care to choose standard cups (about two inches in diameter) for my traditional tins. Measuring Ingredients WITHOUT GETTING TOO SCIENTIFIC, it’s a good idea to remember that different ingredients have different volumes and densities, so it’s important to use the right measuring cup for the right ingredient.

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Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations by Caroline Wright


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