Get A World of Cake: 150 Recipes for Sweet Traditions from PDF

Baking

By Krystina Castella

ISBN-10: 1603424466

ISBN-13: 9781603424462

Travel the area of cake! muffins are on the heart of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known highway snacks. Honey tarts have a good time new beginnings in Jewish culture, and peach buns are an emblem of sturdiness in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are renowned Christmas fare. This delectable cookbook bargains greater than a hundred and fifty impossible to resist recipes observed by means of mouthwatering pictures, rules for scrumptious diversifications, and engaging old and cultural evidence. it is a must-have for an individual who loves making (or eating!) cake.

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Extra resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

Example text

Salt 4 large eggs 1/2 cup buttermilk for the syrup 5 tbsp. dark rum 2 tbsp. unpacked light brown sugar Soak the raisins in the rum for 2 to 3 hours or overnight to soften them. Drain. Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the raisins. Spoon the batter into the cups. Bake for 20 minutes. While the cupcakes are in the oven, combine the syrup ingredients in a pan.

Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Prepare the frosting by beating the butter, confectioners’ sugar, vanilla, and lemon zest until smooth. Cut a slice from the top of each cake and cut it into two. Pipe the frosting onto the flattened top of each cupcake. Then place the half-circles of cake at an angle on each side of the frosting. Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.

Variations poppy seed cupcakes with lemon drizzle see base recipe poppy seed cupcakes with orange & lemon drizzle Prepare the basic cupcake recipe using 1/2 tablespoon orange zest and 1/2 tablespoon lemon zest. To make the drizzle, use 2 tablespoons lemon juice and 2 tablespoons orange juice. poppy seed & blueberry cupcakes with lime drizzle Prepare the basic cupcake recipe. ) blueberries, and substitute 1 tablespoon finely grated lime zest for the lemon zest. poppy seed & cranberry cupcakes with lemon drizzle Prepare the basic cupcake recipe.

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A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella


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