Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Read more...
Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed
This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic is a full-color visual cookbook--photos in the front, recipes in the back--and the first step in every baker's cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2015-12-21
- Reviewer: Staff
With the promise of 100 different cake recipes (each based on a batter, a syrup, and a frosting), Wrights mix-and-match concept has a fun, versatile, anyone-can-do premise. Organized in chapters by flavor (vanilla, chocolate, citrus, etc.), each visual recipe comprises a full-color photo of a cake with a recipe equation below, such as Darkest Chocolate Cake + Spiced Red Wine Syrup + Bittersweet Chocolate Frosting = Chocolate Red Wine. Eight basic cake batters are used as the base, and a range of syrupsincluding bacon, tea, and vanillacreate variations, along with frostings such as Nutella, malted milk, and salted caramel. Basic baking tips (such as how to cream butter and sugar) and decorating and frosting hints are provided, along with a gluten-free mix and match cake recipe. Baking purists may turn up their spatulas, but this is a kid-friendly title thats downright fun for adults, too. (Mar.)
Cooking: Sharing the bounty
We live in interesting gastronomic times—we’ve gotten far more savvy and adventurous with flavor, which has introduced us to all sorts of ethnic cuisines. But we’ve also gotten pickier about where our ingredients come from, and many of us aim to eat in a sustainable way that accommodates our vegan, vegetarian and gluten-free friends. So throwing together a potluck meal has become a bit trickier. Kristin Donnelly, a former editor at Food & Wine and a fan of the informal fun of the potluck dinner, offers us a repertoire of dishes that travel well, hold up and will impress friends, foodies and ordinary folks alike. Modern Potluck, her debut cookbook, starts with snacks like Smoked Fish-Onion Dip, ends with sweets like a Peach-Blueberry Slab Pie and covers everything in between—from Flank Steak Lettuce Cups and Tomatillo Pulled Chicken to Caramelized Kimchi Corn Bread and Coconut-Roasted Squash Wedges. The 105 recipes also include plenty of make-ahead advice.
A PIECE OF CAKE
We used to bake cakes, but now, with Caroline Wright’s clever, creative approach, we build them. You’ll still mix ingredients and put pans in the oven, but the end result will be a magical combo of batter, syrup and frosting. All of the practical how-tos are gathered in Cake Magic! Mix & Match Your Way to 100 Amazing Combinations. First you’ll feast your eyes on full-color photos of 100 luscious cakes in all their frosted glory, and the recipes follow: the batters—all of them are based on a super-easy, homemade 5-ingredient cake mix; the syrups—the sweet secret to enhancing and intensifying a cake’s flavor; and topping it off, the frostings and the “extra-somethings” that add a final flourish. It’s all fabulous fun, from a subtly elegant Sweet Cream Cake to a tangy Triple Citrus Cake, an Irish Coffee Cake or a divinely rich, chocolate-through-and-through Best Blackout Cake.
TOP PICK IN COOKBOOKS
Preserving food knows no geographic boundaries; every culture and country has its own traditions for storing Mother Nature’s seasonal bounty. So it’s no surprise that the Italians, who excel at all things culinary, are masters of the art and craft of putting food by. Domenica Marchetti, author of six Italian cookbooks and a devoted practitioner of home preserving, puts her passions together in her latest, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. It’s the perfect guide to a DIY Italian pantry stocked with home-brined olives, pickled zucchini, mixed grilled mushrooms in oil, mixed nuts in honey, sweet jams, pale gold bottles of limoncello and, of course, a variety of red tomatoes: whole, sun-dried, pureed or turned into an intense, savory paste. Marchetti also includes recipes and detailed directions for making fresh cheeses and simple cured meats—think buttermilk ricotta, pancetta and guanciale. Each chapter has suggestions on how to use what you preserve, and there’s all the necessary info on safety. Conserve, preserve and enjoy!