Step By Step Cakes
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If you want success in the kitchen, DK's new Step-by-Step Series will take you through every single stage of classic recipes with clear, illustrated, step-by-step instructions that guarantee you will be cooking with confidence.
Featuring two hundred recipes in easy, step-by-step sequences that showcase every single stage, Step-by-Step Cakes covers a spectrum of cakes, from angel food, jelly rolls, and mini cakes, to red velvet, sponges, and chiffon cakes.
Step-by-Step Cakes will have readers cooking the world's classic recipes successfully, whether making a birthday cake or whipping up biscuits, cookies, or treats for the family.
cake will keep in an airtight container for 2 days. 52 A PPL AP P E C PL CA A K E VA AR R I AT I O N S Toffee Apple Cake Caramelizing the apples in this cake gives them a wonderful toffee apple taste, and soaking the cake in the buttery cooking juices after baking makes it especially moist and ﬂavorful. Method SERVES 8–10 40 MINS 40–45 MINS UP TO 4 WEEKS Special equipment 9in (22cm) round springform cake pan Ingredients 14 tbsp unsalted butter, softened, plus extra for greasing ¼ cup
plus extra for dusting 3 large egg whites 3 Remove from the heat. Leave overnight at room temperature; the fruits will absorb liquid. 5 Cream the butter and sugar with an electric 6 Add the eggs, a little at a time, beating very well after each addition to prevent curdling. mixer until ﬂuffy, about 2 minutes. 7 Gently mix in the fruit and ground almonds, 8 Sift the ﬂour and baking powder into a large 9 Spoon the batter into the prepared pan, cover with foil, and bake for 2½ hours. bowl, and
cakes to time, beating as you go. Add the rest of the a wire rack placed over a board or plate (to ﬂour mixture and the milk, and mix in gently. catch the drips), then drizzle with the icing 3 Transfer the mixture to the prepared pan to cover the cakes completely, or just cover and bake in the middle of the oven for the tops of the cakes and allow the icing about 25 minutes, or until lightly golden to drip down the sides so the sponge layers and springy to the touch. Remove from are visible.
almost every bakery window. Stuffed with smoked salmon, they make sophisticated canapés. SERVES 8 40–45 MINS 30–35 MINS Ingredients 5 tbsp unsalted butter, diced, extra for greasing 11⁄4 tsp salt 1 cup all-purpose ﬂour, sifted 5–6 large eggs 5oz (125g) Gruyère cheese, coarsely grated For the smoked salmon ﬁlling salt and pepper 21⁄4lb (1kg) fresh spinach, trimmed and washed 2 tbsp unsalted butter 1 onion, ﬁnely chopped 4 garlic cloves, ﬁnely chopped pinch of ground nutmeg 1 cup cream cheese
Ingredients 2 Whisk the egg whites until stiff. Add the sugar a little at a time, whisking, until all the sugar is combined and the mixture is thick. 3 In a food processor, pulse the hazelnuts to a powder. Fold them into the meringue mixture with the rice ﬂour, and gently fold in 1 teaspoon of the coffee mixture. Cover and refrigerate for 30 minutes to ﬁrm up. 4 Place teaspoons of the mixture onto baking sheets lined with parchment or wafer paper, spacing them at least 11⁄2in (4cm) apart. Keep