Merriman - Ill Bring the Cake

ILL BRING THE CAKE . Copyright 2023 by Mandy Merriman. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.

FIRST EDITION

Cover design by Mumtaz Mustafa

Cover photographs Mandy Merriman

Digital Edition APRIL 2023 ISBN: 978-0-06-330503-8

Version 03172023

Print ISBN: 978-0-358-69724-4

For my husband, Ryan, and our blondie boys, Jake and Liam. Thank you for believing in me and for being okay with living with a kitchen covered in sprinkles forevermore.

And for my dad, who was taken far too soon. I miss you every single day.

This ones for you, with an extra slice of your favorite carrot cake.

Del Hillary 19542020

W e celebrate some of lifes most special moments with a beautifully decorated slice of cake. Whether were blowing out the candles to commemorate another year older and wiser, watching a couple slice into a beautiful wedding cake surrounded by loved ones, celebrating the milestones in our lives (big or small), having a simple family gathering on a Sunday afternoon, or merely baking for the pure love of it, cake is something that will always be there to make any and every day extra special.

I believe that anyone should be able to make a cake worthy of any celebration. Whether you are baking your very first cake or are a more seasoned baker, baking, stacking, and decorating a cake should be accessible to all. For years, Ive featured game-changing easy recipes, tips, and methodsunlocking the secrets of creating a cake that is not only beautiful on the outside but mouthwatering on the insideon my blog, Baking with Blondie; Instagram; and previous book, Cake Confidence.

Mastering a cake recipe shouldnt be intimidating. While theres so much that can go wrong (dry cakes, sinking cakes, overbaked cakes, underbaked cakes, crumbling cakes, flavorless cakes, anyone?), my recipes get great results because Ive taken all the margin for error out of the experience. I dont just tell you what to do but why you should do it and what will happen if you dont. Bakers around the globe know that Baking with Blondie cakes are moist, flavorful, and rich. My doctored-up cake mix recipes taste the same as, if not better than, from-scratch cake recipes, and they are always reliable. I take all the guesswork out of baking, which leaves more time to explore the creative process behind flavor building and decorating. No more worrying about whether the taste or texture is going to be perfect every timeyoure all set! My recipes have been tested, tried, and proven to be a hit in hundreds of thousands of kitchens. Building that spark of cake confidence in the heart of every baker is my passion and mission.

A common method of testing a cake for doneness is to insert a toothpick in the center, and if the toothpick comes out clean (a.k.a. with no crumbs), then the cake should be done. But Ive found that this method actually leads to overbaking (and makes for drier cakes). I take my cakes out once the center of the cake springs back when I touch it.

Lets rewindI said cake mix and want to make sure were all on the same page. I use a box cake mix but add five to seven ingredients in addition to the premeasured dry ingredients. This means I dont just use a cake mix and add in the usual water, oil, and eggs listed on the package. Theres a special way to make a cake mix taste like its from scratch, and my recipes are the best way to make that possible.

There are many different types of cake mixes at the grocery store (some countries have more available than others). So which one do I use? Is there one thats better than the others? One to avoid? Ive tested my recipes with a handful of different brands of cake mixes. The main differences between them have been taste, height, and texture. Although I prefer using Duncan Hines and Betty Crocker, Pillsbury and other grocery store brands will yield similar results. As long as they are near 15.25 ounces per box (youll see that right on the package in the bottom corner), theyll be the right measurements for my recipes. I have also tried my vanilla cake recipe with a gluten-free Pillsbury cake mix and it worked really well.

When close friends and family gather to watch the bride and groom slice into a beautifully decorated cake, Im sure not a single person is wondering whether that cake is made from scratch. Not at all. All eyes are on the mouthwatering memory in the making.

The same is true for any occasion with a cake on the table to celebrate. The cake was made with love, and it was made for a memory-enriching moment. Its not a party without a cake, and whoever brings the cake is always welcome! With my easy recipes, inspiring decorating ideas, and tips and tricks, youll be able to confidently say, Ill bring the cake! to any gathering or celebration.

With some classic and some unique cake flavors that fit every occasion and event for the young and young at heart, beautifully bold cakes dressed up for the holidays, cakes for those with an extra-sweet tooth, and stunning seasonal cakes made with ingredients at the peak of their flavor, Ill Bring the Cake will arm you with a cake for every occasion. Although each cake in this book has its own special design and embellishment that complement the flavor or occasion, youre more than welcome to make it in your own style. If it looks too simple for the celebration, add some flair with extra sprinkles, different decorative piping tips, more swirls, extra cookies or candy, or custom-themed cake toppers to make it something special for your gathering. If the design looks a little intimidating, feel free to simplify it to your comfort level. A simple, classic cake will be just as beautiful, and the cake will taste exactly the same!

Throughout the recipes, youll see I give instructions to chill the cakes before frosting. A cake that is chilled or nearly frozen is infinitely easier to frost than a squishy cake that moves around or crumbles. Make sure you chill the cakes for at least an hour, or up to overnight if you want to space out your baking.

The chapters cover all four seasons, holidays, birthdays, and even everyday bakingbecause we all know that sometimes theres no need for a special occasion to enjoy a slice of cake!

Have your cake any way you want! All my recipes can be converted into cupcakes, Bundt cake, 9 13-inch cake, sheet cake, or any other size of cake. The ingredients and mixing methods are always the same. You only need to change one factor: baking time! Since each recipe is different, there isnt a blanket baking time for each cake in this book. However, below are some suggested baking times. Begin with the lowest baking time, , then add 2 minutes or so from there until the cake is finished.

Cupcakes: 12 to 17 minutes

Bundt: 25 to 35 minutes (this will depend on your Bundt shape)