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The Cake Book By Wiley
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The Cake Book Description
Cakes are the edible symbol of life's celebrations, and this comprehensive resource is a celebration of cakes and the love and artistry that go into making them. Tish Boyle, the award-winning author and editor of Chocolatier and Pastry Art & Design magazines, unlocks the secrets to baking great cakes, with nearly 200 irresistible recipes and practical guidance on ingredients, equipment, and techniques.
The Cake Book includes recipes rangingfrom pound cakes and coffee cakes tomeringue, mousse, and ice cream cakes to fillings, frostings, and more. Throughout, color and black-and-white photographs and drawings show you important techniques and spectacular end results. A difficulty rating with each recipe helps you decide which to make, depending on how much time—or ambition—you have. You'll find recipes for traditional favorites, like Deeply Dark Devil's Food Cake and Apple Cake with Maple Frosting, as well as intriguing variations, such as Jasmine and Ginger Plum Upside-Down Cake, Hazelnut Vanilla Cheesecake, and White Chocolate Strawberry Meringue Cake.Complete with decorating tips and techniques, a troubleshooting table, and a comprehen?sive listing of sources to help you find the best equipment and ingredients, this book is an essential reference you'll always turn to, whether you're new to cake baking or are an accomplished pastry chef looking for fresh ideas, inspiration, and recipes. From simple cakes for everyday get-togethers to layered creations befitting special occasions, The Cake Book will help you bake the perfect cake every time.
Costumer Reviews
4.8 Out Of 5 Stars (36 Customer Reviews)
Reviews for The Cake Book (Hardcover) I have made the chocolate sour cream with peanut butter icing, lemon poppyseed with white chocolate icing, triple ginger pound, cream cheese cherry pound, chocolate pound and peach crumb coffee and all have been outstanding. The recipes are straightforward, ingredients can all be found in a regular supermarket (for the most part, I had to mail order the morello cherries, with plans to make the cherry cheesecake cups, although you could probably just use cherry pie filling), baking times are right on, I feel I could put one of these cakes in the oven, set a timer, and it will be perfect. Lots of mix & match possiblities with the frostings/fillings, and I like that there are some ice cream cake recipes. A great addition to any collection, and I have at least 5 other "cake" cookbooks.
Reviews for The Cake Book (Hardcover) I have bookshelves in my kitchen,overflowing with baking books that still have pristine pages, doomed to live their lives as mere gastroporn. Amongst the hundreds(yes,hundreds!)of cook books, only a couple of dozen make their way to the "active" shelf. In the three weeks since I purchased Tish Boyles' latest offering,it has worked its way to finger-smudged, frosting-smeared glory.
There's a lot to like about this book; the clear explainations of ingredients, equipment and techniques in the introductory chapters, a clean easy to read typeset and layout,and attractive,though limited in number,photos. Also appreciated by an antipodean like myself, measurements are given in both imperial and metric. This includes dry ingredients such as flour and sugar, which are often only listed by cup measurements in other baking books. If you've ever checked the discrepancies between one scooped cup of flour and the next, by weight,you'll appreciate the reason a careful baker chooses weighing.
But the real pleasure in this book are the recipes; there are real originals, such as the Jasmin Ginger and Plum upside down cake,and Goat Cheese Cheesecake with Fig Topping. There are also great versions of classics. The Deeply Dark Devil's Food cake is the most tender version I have ever made, with a truly luscious flavour (just don't try to reel the name off your tongue too quickly!.
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