Cakes (Hardcover) by Editors Of Reader''''S Digest

Cakes (Hardcover) by Editors Of Reader''''S Digest

Hardcover; Published 10/13/2003; 360 Pages; ISBN 9780762104031

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2004 IACP Award Nominee for Compilations Category



The largest recipe collection in one volume--from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1,000 cake recipes--some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best--and most delicious--results.


A treasure trove of recipes, covering a wide variety of cakes, from chocolate cakes to cheesecakes to no-bakes--complete with icings, sauces, frostings, glazes and syrups--each one tested to assure success in your home.



Here is everything bakers need to create spectacular cakes time after time, including:

  • More than 1,000 recipes, ranging from a basic yellow cake to European gourmet cakes
  • Over 500 full-color photographs of finished cakes
  • An introductory chapter that provides vital information on flour, eggs, fats, sugars, pan types, ovens, temperatures, and more
  • Recipes ranked by difficulty, from super-easy to the more challenging
  • Step-by-step photographic spreads within the chapters that focus on specific themes, such as the types of chocolate and how to melt them, storing and freezing cakes; cutting, filling, and decorating cakes; and much more
  • A unique recipe list: many of your old favorites, plus a wide variety of recipes gathered from around the world
  • Chapters organized by type of cake, from fresh fruit cakes to sponge cakes to meringue cakes to strudels

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    Guy Fieris Diners, Drive-Ins and Dives 3
    Cooking Tip From the Food Network Kitchens

    Before adding eggs to your muffin, cookie or cake recipe, lightly beat them to incorporate the yolks and the whites. If you take care of this part before adding them to your other ingredients, you'll run less chance of over-mixing and thus creating gluten, which makes baked goods tough and chewy instead of moist and tender.