By Melissa Gray
Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the workplace for her colleagues at NPR to get pleasure from. thousands of Mondays (and brownies) later, Melissa has plenty of cake-making the best way to proportion. With greater than 50 recipes for the tarts which were dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore tarts, Dark-Chocolate purple Velvet Cake, and Honey Buttercream and Apricot Jam CakeAll tarts Considered is a vital addition to each baker's library.
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Additional resources for All Cakes Considered
Crisco is probably the most recognizable brand. It will last for a year if it’s stored tightly wrapped in the refrigerator. I like to use “stick” shortening—the quotation marks are there because it is so soft that calling it a stick is an abuse of the English language. The beauty of “stick” shortening is that measurements are printed out on the foil wrapper. Use the unflavored shortening, not the butter-flavored variety, for the cakes in this book. Oils are made from vegetables, nuts, seeds, and fruits.
Firing up the oven costs money. Baking and cooking take up precious weekend time. I hate wasting time. I hate wasting ingredients, energy, and money. Ergo, when I find myself struggling with a bad recipe, I get perturbed. Annoyed. A wee bit vexed. If it’s an interesting concept, the recipe, I then launch into CSI: Kitchen and try to figure out what makes a good cake go bad. That’s what happened with this sweet potato pound cake recipe. See, my father is the sweet potato king of Gloucester County, Virginia.
Add 3⁄4 cup of rum and leave on the heat for 30 seconds, just enough to warm the rum. Turn off the heat completely. Then, using a kitchen lighter (a lighter with a long nozzle that kind of looks like a gun) or a long match, LIGHT the rum. POOF! You’ll have pretty blue flames dancing around the tops of your plumped fruit. Let the flames die (about 2 minutes), then set aside. 3. Cream the butter with a mixer on medium speed. Combine the sugars in a separate bowl and gradually add the sugars, beating well after each addition.
All Cakes Considered by Melissa Gray
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