Yossy Arefi - Snacking Cakes

Copyright 2020 by Yasameen Arefi-Afshar

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC, New York.

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CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data is available upon request

ISBN9780593139660

Ebook ISBN9780593139677

Photographs by Yossy Arefi

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contents

introduction

So, what exactly makes a cake a snacking cake? I certainly didn't invent the concept, and it depends a little bit on who you ask, but to me a snacking cake is a single layer cake, probably square, covered with a simple icingor nothing at alland it must be truly easy to make. Its a cake that makes an ideal breakfast to-go, wrapped in a paper napkin, and a perfect little sweet to have alongside coffee in the afternoon.

These cakes are the kind of baking I lovethey are low stress and dont require much besides a reasonably stocked pantry, a bowl, and a whisk. These arent the kind of all-day project bakes youll see on The Great British Baking Show; rather, they are humble everyday treats that can lift your spirit and satisfy your hunger for something sweet, at any time of day. These are the sort of cakes you can throw together after work on a weeknight with minimal effort, minimal time, and minimal mess.

Snacking cakes can be cut into tidy little squares and tucked into lunch boxes or wrapped up in a sheet of beeswax food wrap to gift to a friend who has just moved into a new apartment, so they have something for dessert that night, and breakfast the next morning. They are the sort of cakes that help celebrate the large and small moments of life. Even if that moment is just making it through work on a Monday.

These are also the perfect kinds of recipes for little hands to help with. Since everything basically gets thrown into the same bowl, if your tiny assistant gets overzealous and adds the ingredients a little out of order, nothing too terrible will happen, theoretically.

Ive tried to hit every possible cake craving in these 50 recipes, from bright, citrusy olive oil cakes to fudgy chocolate ones, to fruit- and veggie-(yes, veggie!) packed cakes with seedy toppings and naturally technicolor glazes or fluffy frostings. There are lots of variations, too, and you have my full encouragement to make these cakes your own. You can combine the cakes and toppings in any way you see fit, and if glazes or frostings seem too fussy, these cakes are all perfectly delicious with a simple dusting of confectioners sugaror nothing at all.

Its a simple luxury to bake a snacking cake for yourself or your friends and family. I hope this book inspires you to do it often, and with abandon.

the method

In the spirit of making these cakes super-easy, anytime treats, almost all of them can be made in just one bowl. Yes, there are instances when youll need a second bowl to make a crispy crumb topping or a little saucepan to brown some butter (only a few, I promise!), but I wouldnt ask you to do it if it wasnt worth it.

Some of the these recipes come together so quickly that your oven might not even have time to heat up before the batter is ready to go. Make sure to give your oven a few minutes head start so it has time to reach 350F.

There is a time and place for creaming butter and sugar until its light and fluffy, adding eggs one at a timebut, folks, this isnt it. These cakes do not require any creaming or electric equipment, but youll have to pay special attention to make sure your batters are evenly mixed.

Most of the cakes start by quickly and vigorously whisking the eggs and sugar together, which combines these two ingredients and starts to dissolve the sugar. Youre looking for the mix to thicken slightly and turn a nice pale yellow.

After the sugar and eggs are combined, add the oil or butter and any liquids, purees, and/or flavorings, then whisk everything together until smooth and emulsified.

If your cake calls for cocoa powder, it goes in before the other dry ingredients, so you can give that cocoa a strong stir to break up any lumps without risk of overmixing the batter. If your cocoa is super lumpy, it is a good idea to sift it into the mix; either way, just make sure the cocoa is smooth before you add the flour.

Finally, add the flour and leavening agent, and mix the batter until it is well-combined and smooth. Use the edge of the whisk to scrape the bottom and sides of the bowl to ensure even mixing. If the batter is thick, you can switch to a rubber spatula for those last few strokes. Then, any mix-ins, like chocolate chips, dried fruits, or nuts, are folded in just before you pour the batter into the pan.

some notes on baking pans

I recommend light-colored metal baking pans rather than glass or ceramic for these cakes. USA Pan and Nordic Ware both make high-quality sturdy baking pans that will last a long time. Nordic Ware also makes an incredible variety of beautiful Bundt pans.

Every baker has a favorite way to prepare baking pans, and I find that a thin coat of butter or nonstick cooking spray and a strip or round of parchment paper does the most consistent job for these cakes. Some recipes call for lining the cake pans with nuts or seeds, too, which lends a little extra texture and flavor.

how to dress up a cake

Youll find that these cakes are super flavorful on their own, but there are times when a glaze or frosting makes them even better. Most of the glazes in this book are made by simply whisking all of the glaze ingredients until smooth. Just like the cakes themselves, they are quick and easy to make, but if you arent feeling the glaze or youre short on time, these cakes are just fine with a simple dusting of confectioners sugar or even nothing at all. Personally, I can never resist a crackly layer of glaze, especially if its citrusy, but the toppings are always optional.

That said, feel free to mix and match the cakes and toppings to suit your tastes! The combinations given here are just a guide to get you started. Combine your favorite flavorsI wouldnt dare try to stop you.

Ive also included lots of fun ideas to take these simple cakes from the snack bar to the dessert table. Youll find recipes for flavored whipped creams (beginning on ) and suggested toppings (fresh fruit, shaved chocolate, crushed pretzels, cornflakesoh my!) to dress them up for a party. Ice cream is never a bad idea.

round pans, bundts, loaves, and more

You can bake any cake in this book in an 8-inch square baking pan, the classic snacking cake pan. In the recipe notes, however, youll see some suggestions for baking these cakes in different pans if the mood strikes.

Here are some general guidelines for using other pan types, if youd like to get even more creative.