Betty Crocker - Betty Crocker The Big Book of Cakes

Copyright 2013 by General Mills, Minneapolis, Minnesota. All rights reserved.

All rights reserved

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhbooks.com

Library of Congress Cataloging-in-Publication Data:

Crocker, Betty.
The big book of cakes / Betty Crocker
pages cm
At head of title: Betty Crocker.
Includes index.
ISBN 978-1-118-36403-1 (pbk.); 978-0-544-17758-1 (ebk.);
1. Cake. I. Title. II. Title: Betty Crocker, the big book of cakes.
TX771.C6975 2013
641.8653dc23
2012030910

Cover photos: Top (left to right):

Bottom (left to right):

General Mills

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Susan Klobuchar

Editor: Grace Wells

Kitchen Manager: Ann Stuart

Senior Food Editor: Andrea Bidwell

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Photographer: Val Bourassa

Food Stylists: Carol Grones, Karen Linden and Jerry Dudycha

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Senior Editor: Adam Kowit

Editorial Associate: Heather Dabah

Senior Production Editor: Marina Padakis Lowry

Cover Design: Suzanne Sunwoo

Interior Design and Layout: Holly Wittenberg

Manufacturing Manager: Kevin Watt

v1.0313

Dear Friends,

Maybe its the nostalgia that comes with a favorite birthday cake, or perhaps its a special feeling when you serve something beautiful and indulgent at the end of a meal. Whatever the reason, cakes hold a special place in our heartstheyre sweet, delicious and just perfect for any occasion. And baking a cake instead of picking it up at the bakery, whether its simple or elaborate, makes the experience even more personal and wonderful.

Home-baked cakes made with scratch ingredients top the list, and youll find a delicious variety of recipes to try in this cookbook. But the clever use of a cake mix can get you to home baked too, so look for those recipes that focus on convenient mixes to get you started. Whatever you are looking for, theres sure to be a cake that will suit your mood and occasion perfectly!

So in The Big Book of Cakes, get ready for fabulous cakes of all kindslayer cakes, tube cakes, sheet cakes, angel food cakes and even cheesecakes are included. Theres also a fun chapter filled with tiny cakes of all kinds. Youll find favorites like .

If you like decorating, there are lots of great ideas to inspire youfrom cakes for childrens parties to elegant creations for special occasions. And we provide directions every step of the way.

So browse through this beautiful book filled with delicious cakesthen start baking!

Sincerely,

Baking Cakes

Tips for Perfect Cakes

Heat the oven to the correct temperature. If the oven is too cold, the cake will not rise; if it is too hot, the cake might over bake. Turn the oven on 10 to 15 minutes before you plan to bake so that it can heat to the baking temperature.

Measure ingredients accurately and add them in the order listed in the recipe. Be accurateif directions are not followed carefully, the cake may not rise or bake properly.

Use butter for the best results. If you choose to use margarine, use one that has at least 65% fat. Do not use reduced-fat butter or whipped products.

Bake cakes on the oven rack in the center of the oven unless noted otherwise in the recipe.

Follow directions for cake cooling and pan removal. If a cake is left in the pan too long, it can stick. If this happens, try reheating it in the oven for about 1 minute.

Cool cakes on cooling racks to allow for air circulation.

About Cake Pans

Use the pan size called for in the recipe. How do you determine size? Measure the length and width from inside edge to inside edge. If the pans too big, your cake may be flat and dry; too small and it will bulge or overflow the pan.

For tender, light cakes, use shiny pans, which reflect heat. Dark pans or pans with nonstick coating may absorb heat faster than shiny pans and can cause too much browning.

If you use dark, nonstick or glass baking pans, follow the manufacturers directions, which may call for reducing the baking temperature by 25 degrees because these pans absorb heat and cakes will bake and brown faster.

Easy Cake Removal

To easily remove cake layers from pans, cool in pans on wire cooling racks for 10 minutes. Run a dinner knife around the side of each pan to loosen the cake. Place a cooling rack on top of each cake layer in the pan; turn upside down as a unit and remove pan. Then, place a rack, top side down, on bottom of cake layer; turn over both racks so the layer is right side up. Let layers cool completely on racks.

Grease and flour pans as directed in recipe.

Place cooling rack on top of cake; turn over and remove pan.

Place cooling rack on cake layer; turn both racks over so layer is right side up.

Splitting Cake Layers

Mark middle points on sides of cake layer with toothpicks. Using picks as a guide, cut through the layer with a long thin sharp knife.

Frosting Cakes

Frosting and Decorating Cakes

Dollop, swirl and pipe to your hearts content! Its fun to frost and decorate when you have the right equipment at your fingertips. Decoration essentials to have on hand include:

Small spatulas for spreading frosting.

Pastry bags or as a quick substitute use resealable food-storage bagsjust snip a small corner and squeeze the frosting onto the cake. Theres no tip required!

Decorating tips sold individually or in sets. They come in a variety of shapes and sizes to make different designs with frosting.

Decorating icing in assorted colors available in aerosol cans at the grocery store.

Food colors made from liquid, gel or paste. Paste food color makes the most vivid colored frosting.

Assorted colored sugars, edible glitters and pearls.