DK - The Best Ever Cake Book: 20 Step-by-Step Cake Recipes from Around the World

About this eBook

B a n a n a a n d p e c a n c a k e , p a g e B a n a n a a n d p e c a n c a k e , p a g e

Honey cak e Strawber ry s hortcake s Types of cak e Lime and coconut cake Celebration cak e Frosting techniques R ed velv et cupcak es V an illa cupcake s M aking chocolate H azlenut cak e I nside the bake ry P ound cak e S trawber ry g laze cake C ake in numbers Glossar y and index A cknow ledgments Kitchen rul es Equipment Tec hniques fo r baking a cake Victori a sponge cak e Lemon driz zle cake Light and fl uffy Banana and p ecan cake All about eggs Yog urt cake Flavor Marble cake Carrot cak e All about butter and flour Apple cake New Y or k cheesecak e Chocolate cake All about sugar S t r a w b e r r y s h o r t c a k e s , p a g e S t r a w b e r r y s h o r t c a k e s , p a g e C e l e b r a t i o n c a k e , p a g e C e l e b r a t i o n c a k e , p a g e M i x i n g , p a g e M i x i n g , p a g e

Baking is fun! Here is what youll need to know before you get started. Y ou will need an adult to help you with all the recipes in this book. KITCHEN SAFE TY KITCHEN SAFE TY Be very careful... When you see the warn ing triangle, take extra care and ask an adult for help. Be careful around hot ovens, and gas or electric burn ers, making sure you know whether the oven or stovetop is on and protecting your hands when t ouc hing or liing an ything hot fr om, or on, or into it . Oven mitts are your friends here! Ta ke extra car e when handling hot liquids or hot pans, watching carefully for spills, and protecting your hands (using oven mitts or a dish towel) when moving or holding hot items. T ell an adult immediately if you get a bur n. Be careful when handling anything sharp, such as knives or a grater . Ta ke extra car e when cutting anything with a sharp knife. When using power tools, such as food processors and mixers, check if theyre on and dont put your hands near the moving parts until you have switched them o at the socket . IF IN DOUBT ask an ADUL T t o help, e specially when you re unsure ab out any thing. INGREDIENTS A ND EQUIPMENT INGREDIENTS A ND EQUIPMENT Make sure you have all your ingredients laid out before you start to make a recipe. Y ou ll probably have most ingredients in your kitchen already, but some you will need to buy . Always use the type of our specied in a recipebread, all-purpose, or self-rising. Use medium-sized, free-range eggs, unless stated otherwise. For recipes that require milk, you can use whole milk, low-fat, or skim. Prehe ating t he oven Prehe ating t he oven Follow the temperature instructions within each recipe. Special equipmen t Special equipmen t Keep an eye out for recipes that require special equipment . Buy or bor r ow items in advance. Metric g = gram kg = kilogram ml = milliliter cm = centimeter US m easures oz = ounce lb = pound oz = uid ounce in = inch Spoon measures tsp = teaspoon tbsp = tablespoon WEIGHTS A ND MEASUREMENTS WEIGHTS A ND MEASUREMENTS Carefully measure the ingredients before you start a recipe. Use measuring spoons, weighing scales, and measuring cups, as necessary . Below are the abbreviations and full names for the measurements used in this book. KITCHEN HY GIENE KITCHEN HY GIENE Please note that when youre in the kitchen, you need to follow these important rules to keep germ s in check. Always wash your hands before you start any recipe. Use hot, soapy water to clean cutting boards aer each use. Kee p your cooking area clean and have a cloth handy to wipe up any spills. Always check the use-by date on all ingredients. Wa sh your hands aer handling raw eggs. Be allerg y aware ! Be allerg y aware ! Always che ck that the ingredients fo r a recipe do not contain a nything t hat you or a friend or any one eating the cak e may be al lergic to or are not otherw ise part of your recommended diet.

Here is the kitchen equipment that is used in this book. Y ou wont need to use everything shown here for every recipe! Whisk Pastry brush Woode n spoon Plastic spatula Large serrated knife Large metal spoon Sharp knife Palette knife Tab le knife Fork Metal skewers 8in (20cm) round cake pans 9in (23cm) uted tube pan Weig hing scales Oven mitts Electric mixer Napkins Glass bowls Saucepan Cookie cutters for ower shapes 2in (6cm) biscuit cutter 12-hole mun pan Icing piping bag and nozzles Baking pans Large baking sheet Grater Measuring cup 9in (23cm) loaf pan 11in (28cm) raised tart pan 8in (20cm) and 9in (22cm) round springform pan 8in (20cm) square cake pan Ramekin Lemon juicer Flour shaker Measuring cups Dish towels Measuring spoons Wire rack Cutting board Large sieve Rolling pin Parchment paper Plastic wrap Spoon Small sieve

There are certain techniques in baking that youll need to master . Once you know whats what, youll be a baking expert . Refer to these pages when youre making the cake s in this book. Draw around your pan and add some extra for the parchment paper to go up the sides. Position the parchment paper in the pan. Fold at the corn ers and snip o any extra pieces. Line a pan Line a pan Use some parchment paper to spread a thin layer of butter all over the bottom and sides of the pan. Greas e a pan Greas e a pan Shake our or powdered sugar through a sieve to get rid of lumps and add air . Sift Sift Use a spatula to mix gently, while keeping the air in the mixture. Go around the edge of the bowl and then cut across, liing as you go. Fol d Fol d Break the shell: tap the egg on the side of the bowl and open it up. Transfe r the yolk from half of one shell to the other , allowing the white to fall into the bowl. Separa te an egg Separa te an egg Make a smooth, airy mixture by stirr ing fast with a wooden spoon. Beat Beat