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Bake It Like You Mean It by Gesine Bullock-Prado [Excerpt]

Bake It Like You Mean It by Gesine Bullock-Prado [Excerpt]

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Published by OpenRoadMedia
Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them.

This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans.
Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them.

This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans.

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Published by: OpenRoadMedia on Mar 05, 2013
Copyright:Attribution Non-commercial

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08/21/2013

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108
bake it like you mean it
CHOCOLATE PYRAMID
 Makes 8 servings
what if you could make
an extraordinary chocolatecake—I mean one of the best darned fudgy chocolatecakes you’ve ever tasted? And what if you layered it with glorious chocolate frosting? And what if the wholepackage looked like a triangle instead of a boring oldcircle or square? If this fantasy interests you, you’vecome to the right place. This cake is delicious and will have everyone talking about your madly brilliantlayering skills.
FOR THE CAKE:
6 eggs, separated¾ cup
(150 g)
granulated sugar½ teaspoon salt1 scant cup
(130 g)
cake flour1 cup
(85 g)
Dutch-process cocoa powder
FOR THE BUTTERCREAM:
⅔ cup
(130 g)
granulated sugar2 eggs, at room temperature1 teaspoon vanilla bean pastepinch salt1 cup
(230 g)
unsalted butter, cut into small cubes,at room temperature8 ounces
(225 g)
bittersweet chocolate, finely chopped,melted, and cooled slightly
FOR THE SIMPLE SYRUP:
1 cup
(200 g)
granulated sugar
FOR THE GLAZE:
4 ounces
(115 g)
bittersweet chocolate¼ cup
(60 ml)
heavy cream1 tablespoon unsalted butter
FOR THE ASSEMBLY:
½ cup
(40 g)
Dutch process cocoa powder (I use CacaoBarry Extra Brute)
For the cake:
Preheat the oven to 400°F
(205°C)
. Line a hal sheet panwith parchment paper. Do not spray with nonstick spray.In the bowl o a stand mixer fitted with the whisk attach-ment, combine the egg yolks and one-quarter o the gran-ulated sugar and beat until the mixture thickens but isn’tstif. Switch to the paddle attachment. Add the almondpaste, a small bit at a time to avoid lumps. Transer thismixture to a mixing bowl and clean the stand mixer bowland whisk attachment thoroughly.In the clean bowl o your stand mixer, combine the eggwhites and salt and whisk until the mixture is white andoamy. With the mixer running, slowly add the remainingsugar and whisk until stif peaks orm. (Be careul not towhip to the point o dryness or chunks.) Using a large rub-ber spatula, old one-third o the egg white mixture intothe egg yolk mixture to lighten. Add the remaining whitesand gently old until the two are incorporated.In a bowl, whisk together the flour and cocoa powder. Sitthe flour mixture over the egg mixture and old togetherwith a large rubber spatula. Spread the batter onto theprepared pan in a very even layer. Bake or 10 minutes, or just until the cake springs back when touched.
 Make the buttercream:
In a heavy saucepan, combine the granulated sugar with¼ cup
(60 ml)
water and stir constantly over medium heatuntil the sugar has completely dissolved. Stop stirring.
 
109
sponge cakes

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Susan Armstrong Wells added this note
the recipe says to add almond paste, but it doesn't say how much.... help
1 thousand reads
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paperback7070 added this note
love it
elegent_bookcrazy added this note
thanx for sharing....we love it already
carefree78 added this note
look yummy!.
Rose added this note
I know I don't have the patience for baking, but they sure do look pretty!
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