Perfect Cakes Book

When it's time to celebrate, it's time to bake a cake! When it's time to be creative, it's time to bake a cake! When it's time to find comfort in the kitchen, it's time to bake a cake. From weddings to birthdays to something nice for yourself and your family and guests, nothing marks a special occasion better than a freshly baked cake.

Now renowned baking teacher Nick Malgieri, author of Cookies Unlimited, Chocolate, and How to Bake, shares his flawless recipes and professional techniques for creating a perfect cake every time. From simple to extravagant, the recipes are presented with the same clear, uncomplicated instructions that have made Nick a favorite among firsttime bakers and experts alike. You'll find more than two hundred recipes for all types of cakes, from homey favorites such as Sour Cream Coffee Cake and Classic Angel Food Cake to luscious classics such as Dark and White Chocolate Cheesecake to international showstoppers such as Zuppa Inglese and Chocolate Raspberry Bûche de Noël. Nick shows how to get the best results every time you bake, ensuring that your cheesecake will never crack, your pound cake batter will never separate, and your génoise will always be tender and light.

When the time comes to decorate or fill your cake, there's a wealth of creative ideas, from working with marzipan to piping icing to flavoring ganache and buttercream. Also included are tips on selecting the most flavorful chocolates, fruits, liqueurs, and other ingredients. Tempting color photographs throughout the book will inspire anyone to head into the kitchen. Novice bakers will be reassured and experts challenged with Perfect Cakes, a comprehensive collection of perfect recipes and expert guidance.

Publishers Weekly

James Beard Award winner Malgieri (How to Bake; Cookies Unlimited) shares precise and temptingly unfussy recipes in this cake treasury. Recipes are meticulously tested and easy to follow; however, this is not the book for the Duncan Hines set. Each chapter presents both basic and complicated recipes: Coffee Cakes include Sour Cream Coffee Cake and a Brioche Bee Sting Cake with almond brittle topping and a pastry cream filling. While sinful ingredients abound, cheesecakes come both New York style and light unbaked, and there are plenty of butterless sponge cakes. Sprinkled lightly like confectioners' sugar are homey recipes from friends (Passover Sponge Cake from Kyra Effren). Malgieri's tone is one of sincerity, whether his subjects are pound cakes, pleasantly old-fashioned rolls (such as Buche de Noel and Strawberry Roulade), fruit and nut cakes, individual cakes, layer and molded cakes or meringues. There is some central European influence, with Viennese Linzertorte and Apricot Marzipan Cake, and Swiss Kirsch cake. France (Blanc-Manger Aux Framboises) and Italy (Torta Di Nocciole Alla Veronese) are also well represented. The book proffers a few surprises, like Green Tea Pound Cake and an Armenian cake with farina. Most recipes are unburdened by architectural flourishes. Some cakes have many steps: Passion-Fruit Bavarian Cream Cake has five parts, but none of these is difficult in itself the biggest challenge is assembly. Recipe notes, a chapter on decorating and some photos of the finished results all help. Where many compendiums tend to be overwhelming or scattershot, this book stylishly covers just what home cooks need. (Nov.) Copyright 2002 Cahners Business Information.