Caroline Wright - Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations

Cake Magic! MIX & MATCH
Your Way to 100 AMAZING COMBINATIONS Caroline Wright workman publishing new york Dedication For Henry, whose fifth word was cake. Acknowledgments Many thanks to my husband, Garth, for lending his seemingly endless supply of time, energy, and taste buds to this project. A very special thanks, too, to Katie Wilson for her diligent recipe testing. Contents Introduction My friends will tell you that I am among the sneakiest of cake bakers. Months before a pals birthday, I will surreptitiously ply him or her with questions (and often wine) to suss out his or her favorite cake. Later, on the big day, Ill smuggle a freshly baked cake into a crowded bar, tuck one under my arm on the subway, or leave one on a doorstepwhatever it takes to deliver a surprise gift to a wide-eyed friend who only vaguely recalls our conversation from six months earlier.

My sleuthing is born of the belief that theres magic in baking someone a perfect cake, doubly so if its a new favorite, made even better with an unexpected twist. It is that magicand the joy of giving a gift in cake formthat I hope to share with you in this book. What youll find in these pages are simple, dependable, fun recipes for cakes that are as inspiring to bake as they are to share. Each one begins with an easy, from-scratch mix that forms the foundation of a range of delectable batters, from vanilla to chocolate, citrus to coconut, and everything in between. Pour a simple flavored syrup (the professional bakers secret weapon!) over the still-warm cake layers, add one of a dozen dead-easy frostings, maybe a quick topping or twoand youve got a hundred cake possibilities. The cakes destination is up to youIve just handed you some great reasons to make the trip.

Cakeeven just the promise of itbrings people together. Browse through the pages that follow and get ready to join the legion of cake bakers whose celebrations start in the kitchen. I am so happy to have you here, and hope that youll find your next favorite cake lurking among these recipes. How to use this book Ready to roll up those sleeves, raid your pantry, and start mixing up a cake? Great! But before you jump in, permit me to give you a quick preview of how this book works. The bulk of the pages feature not recipes, but equations: Each one shows a picture of a cake and directs you to the componentsa batter + a syrup + a frosting + (sometimes) a toppingused to make it spectacular. This book has more photos than recipes to illustrate the versatility of the simple, basic anatomy of the cakes.

The recipes are almost instinctual and will soon become second nature: Bake and assemble one cake, and youll know how it works for all one hundred. The process for each cake is essentially the sameonly the flavors change. Here is the basic breakdown: 1. Flip to the photo of a cake you want to make. Drool. Note the page references for the cake batter, flavoring syrup, and frosting recipes needed to make it. 2.

Turn to the back of the book to find the recipes. Mark each with one of the colored ribbons. 3. Make a batch of , which serves as the foundation for every cake in the book. 4. Follow the recipes youve markedyoull be making cake layers, a flavored syrup, frosting, and so onand as directed. 5.

Eat! A note for gluten-free and vegan bakers and eaters: I want everyone to feel comfortable playing around in the kitchen, and even breaking a few baking rules. When I say everyone, Im including people with food restrictions for whom cake baking (and eating) can be challenging. With them in mind, Ive created a that works as a substitute for the one using all-purpose flour. For vegan bakers, Ive offered variations on the batters that make any cake in this book vegan-friendly. (And any recipes that are already gluten-free or vegan are marked accordingly with these respective icons: GF V .) These variations are supremely tasty and were developed to mimic the texture and flavors of the cakes made with all the standard components. They can be syruped, frosted, topped, andbest of allenjoyed just like any other cake in this book.

These recipes work as cupcakes, Bundts, and sheet cakes, toofor instructions on adapting them, see . Chapter 1 Vanilla Cakes Confetti Cake Confetti Cake + + Sprinkle cake with rainbow sprinkles and/or nonpareils. Sweet Cream Cake Sweet Cream Cake + + Sprinkle between layers and on top. Cookies + Cream Cake
BlackBerry ButterMilk Cake
Horchata + Caramel Cake Cookies + Cream Cake + + Sprinkle on top (and between layers for a layer cake). BlackBerry ButterMilk Cake + + Garnish with fresh blackberries and/or dust with confectioners sugar. Horchata + Caramel Cake + + Reserve about cup into the frosting.

Sprinkle with sliced almonds. Vanilla, Cherry + Chocolate Cake Vanilla, Cherry + Chocolate Cake + + Spread 1 cup cherry jam or preserves between layers and garnish with fresh cherries. (If making a non-layer cake, warm the jam and spoon it over the frosted cake.) Caramel Pineapple Upside-Down Cake Caramel Pineapple Upside-Down Cake + + Creamy Caramel Cake Creamy Caramel Cake + + Reserve cup into the frosting. Buttered Rum Cake with Chocolate Frosting Buttered Rum Cake with Chocolate Frosting + + Top with , if you like. Boozy Berry Cake Boozy Berry Cake + + Scatter about 2 cups fresh mixed berries between layers and on top. Classic Birthday Cake Classic Birthday Cake + + Top with sprinkles.

Spicy Cinnamon Cake with Apples Spicy Cinnamon Cake with Apples + + Place between layers, and swirl about 2 tablespoons apple butter into frosting on top. White Russian Cake White Russian Cake + + VanillaOlive Oil Cake with Rosemary + Lemon