One Cake, One Hundred Desserts: Learn One Foolproof Cake Recipe and Make One Hundred Desserts

( 1 )

Overview

With One Cake, One Hundred Desserts master just one basic cake recipe and you'll be able to turn out one hundred other desserts simply by adding a pinch of this or a dash of that.

The basic cake is easy. While the rich golden vanilla flavor is scrumptious on its own with nothing more than a sprinkle of powdered sugar, why stop there? The same recipe can be transformed into gooey, guilty-pleasure favorites such as Peanut Butter and Jelly ...

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Overview

With One Cake, One Hundred Desserts master just one basic cake recipe and you'll be able to turn out one hundred other desserts simply by adding a pinch of this or a dash of that.

The basic cake is easy. While the rich golden vanilla flavor is scrumptious on its own with nothing more than a sprinkle of powdered sugar, why stop there? The same recipe can be transformed into gooey, guilty-pleasure favorites such as Peanut Butter and Jelly Upside-Down Cake, Root Beer Float Ice Cream Cake, or Milk Chocolate Mousse Cake.

The basic recipe can also be turned into other show-stopping desserts, from cookies and brownies to pies, puddings, and petits fours. Whip up delectable treats like Banana Cream Roulade, Orange Vanilla Baked Alaska, Double Chocolate Mousse Bombe, and Butterscotch Madeleines.

One Cake, One Hundred Desserts has the perfect recipe for every occasion. In addition, there are color photographs of the desserts. Baking is now a piece of cake!

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Editorial Reviews

Philadelphia Inquirer
“You’ll never go back to boxed cake mixes.”
Boston Globe
“One Cake, which includes step-by-step photos of the master recipe, should give timid bakers plenty of confidence.”
Library Journal
Case, an accomplished pastry chef, and Fisher, an editor at Cook's Country magazine, have written a distinctive baking book that revolves around using one cake recipe as a foundation for 100 desserts, including cupcakes, bar cookies, madeleines, roulades, charlottes, bombes, trifles, and jelly rolls. In their introduction, the authors offer hints on tools and techniques, including the recommendation that readers use a KitchenAidR mixer for making the basic cake mix since the eggs are beaten for six minutes (three minutes on high speed). Beginning with a Hot Milk Sponge Cake, the recipes also include Milk Chocolate Mousse Cake, Peanut Butter Cupcakes, and Strawberry Shortcake. Cholesterol watchers, beware: the basic cake recipe contains three eggs and three egg yolks, and a Spiced Pumpkin Mousse Charlotte adds two more eggs plus a cup of heavy cream. The fillings, frostings, and toppings are creative and delicious-a buttercream frosting calls for custard in addition to butter. An excellent addition to all dessert cookbooks; recommended for all compulsive bakers.-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780060765354
  • Publisher: HarperCollins Publishers
  • Publication date: 10/17/2006
  • Pages: 224
  • Sales rank: 1,463,886
  • Product dimensions: 7.37 (w) x 9.12 (h) x 0.81 (d)

Meet the Author

Greg Case began his culinary career at Dean & Deluca in New York before moving to Boston, where he worked as a pastry chef at Hamersley's Bistro. In 1999, he left to open G. Case Baking Company, which now supplies cakes, pastries, and other sweets to numerous shops, restaurants, and businesses. He is the coauthor of A Feast of the Heart and assisted former White House chef Henry Haller on the PBS series The Presidential Palate.

Keri Fisher is an editor at Cook's Country magazine and a frequent contributor to the Food & Travel section of the Boston Globe.

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Read an Excerpt

One Cake, One Hundred Desserts

Learn One Foolproof Cake Recipe and Make One Hundred Desserts
By Greg Case

HarperCollins Publishers, Inc.

Copyright © 2006 Greg Case
All right reserved.

ISBN: 0060765356

Maple Walnut Cake

Serves 8 to 10

Ingredients:

This is a classic New England cake, pairing the sweetness of maple syrup with the slight bitterness of walnuts. We use Grade B maple syrup, which is more intense than the more popular Grade A. To boost the maple flavor even more, we replace some of the granulated sugar in the batter with dark brown sugar.

Baking spray with flour, or unsalted butter and all-purpose flour for the pan
1 Basic Cake Recipe (page 12), minus 1⁄2 cup of the sugar
¾ cup chopped walnuts
½ cup maple syrup, preferably Grade B
½ packed dark brown sugar

Instructions:

Preheat the oven to 350°F and position a rack in the center. Grease and flour a 9-inch round cake pan.

Prepare the cake batter according to the recipe, with the following changes: In Step 1, process the walnuts in a food processor until coarsely ground, about 15 seconds. Add the flour and baking powder and pulse to combine. In Step 2, add the maple syrup to the warm milk and butter and stir to dissolve. In Step 3, replace ½ cup of the granulated sugar with the dark brown sugar.

Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the edges pull back from the panand a toothpick inserted in the center of the cake comes out clean. Set the cake on a rack to cool slightly.

Run a knife around the edge of the pan and turn the cake out onto a plate, then use a cake plate to flip the cake again so it is right side up. Serve warm.


Raspberry Almond Cake

Serves 8 to 10

Using jam in baking was a colonial practice, since the only fruit available during the long winters was what had been preserved during the summer. Although this is a great brunch cake any time of year, we find it perfect for providing a taste of summer in the winter. Feel free to substitute strawberry, orange, or blackberry jam.

Ingredients:

Baking spray or butter for the pan
½ cup plus 1⁄3 cup sliced almonds
1 Basic Cake Recipe (page 12)
½ cup seedless raspberry jam

Instructions:

Preheat the oven to 350°F and position a rack in the center. Generously grease a 9-inch round cake pan.

Toast the almonds in a medium skillet over medium-high heat until lightly browned and aromatic, 5 to 7 minutes. Let cool.

With your hands, gently crush 1⁄3 cup of the almonds. Spread them over the bottom of the prepared pan.

Prepare the batter according to the recipe, with the following changes: In Step 2, add the raspberry jam to the warm milk and butter and stir to melt completely. In Step 5, fold the remaining ½ cup almonds into the finished batter.

Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the edges pull back from the pan and a toothpick inserted in the center of the cake comes out clean. Set the cake on a rack to cool for 10 minutes.

Run a knife around the edge of the pan and turn the cake out onto a cake plate. Serve warm or at room temperature.



Continues...

Excerpted from One Cake, One Hundred Desserts by Greg Case Copyright © 2006 by Greg Case. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted October 25, 2006

    Neat

    I bought this book because the pictures were awesome! The cakes aren't hard to make, though my finished cakes don't look quite as good as the ones in the book, but they're definitely tasty! I like the idea that you only have to learn one cake recipe. It's really easy.

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