Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth [A Baking Book}A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts. Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes. |
Contents
Contents | 1 |
Tips and Techniques | 7 |
Hasty Cakes | 15 |
Everyday Cakes | 29 |
Little Cakes and Light Cakes | 49 |
Layer Cakes | 83 |
Party Cakes | 117 |
Fillings Frostings and Icings | 145 |
Bibliography | 157 |
Other editions - View all
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel ... Julie Richardson No preview available - 2012 |
Common terms and phrases
½ cup ½ teaspoon 2-inch round cake 30 minutes airtight container all-purpose flour assemble the cake bake time pan baking powder baking soda brown sugar buttercream canola oil caramel Center an oven Chiffon Cake Chocolate Ganache coconut Cool the cakes cream of tartar cup 4 ounces cupcakes custard Dutch-processed cocoa egg whites egg yolks flour flour mixture ganache glaze hand to ensure low speed mascarpone medium-high speed milk mixer on low mixture in three oven rack paddle attachment parchment paper pistachio preheat the oven prepared pans pudding pure vanilla extract rack and preheat rack for 30 recipe refrigerator room temperature round cake pans rubber spatula saucepan scrape the bowl scrape the paddle sea salt small bowl spread stand mixer fitted stir Stop the mixer syrup tablespoon pure vanilla tablespoons teaspoon fine sea teaspoons baking powder teaspoons pure vanilla unsalted butter wafers whip whisk attachment whisk the mixture wire rack