Get Cake Keeper Cakes: 100 Simple Recipes for Extraordinary PDF

By Lauren Chattman

ISBN-10: 1600851207

ISBN-13: 9781600851209

Few issues are as fulfilling as a candy snack that's mouthwateringly wet. So bypass the cookie jar and head for the cake keeper. In Cake Keeper muffins, Lauren Chattman, the writer of Dessert convey, offers easy and scrumptious recipes that face up to daily consuming. made up of purely the main healthy components, Lauren's heavenly creations comprise Espresso-Hazelnut Bundt Cake, Banana and Bittersweet Chocolate Cake, Citrus Pound Cake, Raspberry Yellow Cake Squares, and Mississippi dust Cake. Designed with the busy baker in brain, this intoxicating cookbook exhibits find out how to make long-lasting muffins like mother used to, in much much less time.

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Read Online or Download Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats PDF

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Additional resources for Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats

Sample text

6. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days. 54 cake keeper cakes Serves 8 Zebra Cake I’D SEEN VERSIONS of this graphically striped cake all over the Internet and was dying to make a cake with the same effect. The technique is quite easy and well worth the few extra minutes it takes. Divide a batch of vanilla cake batter in two, coloring half of it with cocoa powder (use Dutch process, which is darker than natural cocoa, for the most striking chocolate-and-vanilla effect).

Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. 5. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days. round cakes 43 Serves 8 2 cups unbleached all-purpose flour 11⁄2 teaspoons baking powder 1⁄4 teaspoon salt 1 cup sugar 2⁄3 cup extra-virgin olive oil 1 teaspoon lemon zest 3 large eggs 1 cup apricot nectar 11⁄2 cups dried apricots, chopped Apricot and Olive Oil Cake EXTRA-VIRGIN OLIVE OIL lends moisture to this cake as well as its wonderful fragrance.

Snacking cakes 39 chapter 2 Round Cakes 40 cake keeper cakes Apple and Cheddar Cheese Cake—recipe on page 43 If I were stranded on a desert island that was equipped with an oven and a KitchenAid® mixer, but I was limited to only one cake pan, I’d choose my 9-inch round nonstick pan. This pan is so versatile that I could use it to mark time by counting the number of cakes I could bake in it. While waiting for my rescuers, I could whip up a Pear Cake with Sea Salt Caramel Sauce, a Honey and Walnut Cake, and an Apricot and Olive Oil Cake.

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Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes and Other Good-To-The-Last-Crumb Treats by Lauren Chattman


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