Choose a batter, flavor with syrup, add a frosting—it’s magic! Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed! This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.
|Publisher:||Workman Publishing Company, Inc.|
|Product dimensions:||7.60(w) x 7.60(h) x 1.00(d)|
About the Author
CAROLINE WRIGHT, author of Twenty-Dollar, Twenty-Minute Meals, is a food writer and recipe developer whose work has appeared in Cooking Light, Real Simple, Every Day with Rachael Ray, Women’s Day, and more. Ms. Wright lives with her family in Seattle, Washington.
Read an Excerpt
Introduction My friends will tell you that I am among the sneakiest of cake bakers. Months before a pal’s birthday, I will surreptitiously ply him or her with questions (and often wine) to suss out his or her favorite cake. Later, on the big day, I’ll smuggle a freshly baked cake into a crowded bar, tuck one under my arm on the subway, or leave one on a doorstep—whatever it takes to deliver a surprise gift to a wide-eyed friend who only vaguely recalls our conversation from six months earlier. My sleuthing is born of the belief that there’s magic in baking someone a perfect cake, doubly so if it’s a new favorite, made even better with an unexpected twist. It is that magic—and the joy of giving a gift in cake form—that I hope to share with you in this book. What you’ll find in these pages are simple, dependable, fun recipes for cakes that are as inspiring to bake as they are to share. Each one begins with an easy, from-scratch mix that forms the foundation of a range of delectable batters, from vanilla to chocolate, citrus to coconut, and everything in between. Pour a simple flavored syrup (the professional baker’s secret weapon!) over the still-warm cake layers, add one of a dozen dead-easy frostings, maybe a quick topping or two—and you’ve got a hundred cake possibilities. The cake’s destination is up to you—I’ve just handed you some great reasons to make the trip. Cake—even just the promise of it—brings people together. Browse through the pages that follow and get ready to join the legion of cake bakers whose celebrations start in the kitchen. I am so happy to have you here, and hope that you’ll find your next favorite cake lurking among these recipes.—CarolineHow To Use This Book Ready to roll up those sleeves, raid your pantry, and start mixing up a cake? Great! But before you jump in, permit me to give you a quick preview of how this book works. The bulk of the pages feature not recipes, but equations: Each one shows a picture of a cake and directs you to the components—a batter + a syrup + a frosting + (sometimes) a topping—used to make it spectacular. This book has more photos than recipes to illustrate the versatility of the simple, basic anatomy of the cakes. The recipes are almost instinctual and will soon become second nature: Bake and assemble one cake, and you’ll know how it works for all one hundred. The process for each cake is essentially the same—only the flavors change. Here is the basic breakdown:1. Flip to the photo of a cake you want to make. Drool. Note the page references for the cake batter, flavoring syrup, and frosting recipes needed to make it.2. Turn to the back of the book to find the recipes. Mark each with one of the colored ribbons.3. Make a batch of Cake Magic! Cake Mix (page 142), which serves as the foundation for every cake in the book.4. Follow the recipes you’ve marked—you’ll be making cake layers, a flavored syrup, frosting, and so on—and assemble the cake as directed on page 120.5. Eat!A NOTE FOR GLUTEN-FREE AND VEGAN BAKERS AND EATERS: I want everyone to feel comfortable playing around in the kitchen, and even breaking a few baking rules. When I say “everyone,” I’m including people with food restrictions for whom cake baking (and eating) can be challenging. With them in mind, I’ve created a Gluten-Free Cake Magic! Cake Mix (page 143) that works as a substitute for the one using all-purpose flour. For vegan bakers, I’ve offered variations on the batters that make any cake in this book vegan-friendly. (And any recipes that are already gluten-free or vegan are marked accordingly with these respective icons: GF• V.) These variations are supremely tasty and were developed to mimic the texture and flavors of the cakes made with all the standard components. They can be syruped, frosted, topped, and—best of all—enjoyed just like any other cake in this book.These recipes work as cupcakes, Bundts, and sheet cakes, too—for instructions on adapting them, see pages 120–121.
Table of Contents
INTRODUCTION 1 HOW TO USE THIS BOOK 2CHAPTER 1: VANILLA CAKES 4 Confetti Cake, Sweet Cream Cake, Cookies + Cream Cake, Blackberry Buttermilk Cake, Horchata + Caramel Cake, Vanilla, Cherry + Chocolate Cake, Caramel Pineapple Upside-Down Cake, Creamy Caramel Cake, Buttered Rum Cake with Chocolate Frosting, Boozy Berry Cake, Classic Birthday Cake, Spicy Cinnamon Cake with Apples, White Russian Cake, Vanilla–Olive Oil Cake with Rosemary + Lemon, Peaches + Cream CakeCHAPTER 2: CHOCOLATE CAKES 22 Best Blackout Cake, Warm Chocolate Gingerbread Cake, Candy Bar Cake, Chocolate Cake with Tea + Lemon, Grasshopper Cake, Drunken Tuxedo Cake, Salted Caramel Chocolate Cake, Dark Chocolate Cake with Basil + Caramel, Chocolate-Orange Cake with Caramel Frosting, Chocolate-Hazelnut Cake, Hostess Cake, Chocolate + Red Wine Cake, Soda Fountain Cake, Spicy Hot Chocolate Cake, Chocolate + Pear CakeCHAPTER 3: CITRUS CAKES 38 Summer Lemon Cake, Blueberry Lemon-Ricotta Cake, Arnold Palmer Cake, Orange + Cardamom Cake with Honey Frosting, Strawberry-Lemon Cake, Lemon Pucker Cake, High Tea Cake, Spiced Grapefruit + Cream Cake, Triple Citrus Cake, Lemon-Ginger Cake with Chocolate Frosting, Hot Toddy’s Lemon Cake, Basil + Lemon Cream CakeCHAPTER 4: BROWN SUGAR CAKES 52 Southern Diner Cake, Cookie-Butter Cake, Chocolate Chip Cookie Cake, Maple, Bacon + Chocolate Cake, S’mores Cake, Honey-Walnut Cake with Ginger Syrup, Root Beer Float Cake, Rum Raisin Cake, Cinnamon-Sugar Cake with Chocolate Frosting, Butterscotch Cake, Pecan Bun Cake, Maple Vanilla Brunch Cake, Browned Butter Cake, Toffee Cake, Tea with Cream + Sugar CakeCHAPTER 5: FRUIT + VEGGIE CAKES 68 Carrot + Coconut Cake, Banana-Maple Cake + Malted Vanilla Frosting, Fall Harvest Cake, Apple Cider Cake, Pumpkin-Chocolate Cake, Zucchini-Thyme Cake with Lemon Pudding Frosting, Pumpkin-Ginger Cake with Cream Cheese Frosting, Fresh Blueberry Cake, Pear Cake with Chocolate Frosting, Chai-Pear Cake with Honey Frosting, Caramel Apple Cake, Banana-Caramel Cake with Malted Milk Chocolate Frosting, Carrot-Lime Cake with Cream Cheese FrostingCHAPTER 6: NUTTY CAKES 82 School Lunch Cake, Peanut Butter Pretzel Cake with Salted Caramel Frosting, Peanut Butter Cup Cake, Elvis Cake Apricot, Cashew + Cardamom Cake with Honey Frosting, Dinner Party Cake, Almond Cake with Cinnamon + Honey, Almond Joy Cake, Pistachio + Lemon Cake, Spiced Almond Cake with Cream Cheese FrostingCHAPTER 7: COCONUT CAKES 94 Coconut Cake with Strawberry Frosting, Coconut-Caramel Cake with Malted Chocolate Frosting, Coconut–White Chocolate Cake Dream Cake, Coconut + Chocolate Cake Coconut, Ginger + Rum Cake, Mango-Coconut Cake with Salted Caramel Frosting, Coconut + Raspberry Cake with Cream Cheese Frosting, Italian Cream Cake, Coconut Cloud CakeCHAPTER 8: MOCHA CAKES 106 Mocha Raspberry Cake, Mocha Caramel Cake, Double-Shot Mocha Cake, Orange Mocha Cake + Cream Cheese Frosting, Mulberry Street Cake, Irish Coffee Cake, New Orleans Café au Lait Cake, Tiramisu Cake, Spiced Coffee + Cream Cake, Malted Chocolate Stout CakeCHAPTER 9: PUTTING IT ALL TOGETHER 118 How to Assemble a Cake Magic! Cake, Adapting the Cake Magic! Method to Other Pan Shapes, Splitting a 2-Layer Cake into a 4-Layer Cake, The Cakes, Pan Prep 101, A Note About Buttering and Flouring the Pans, Measuring Ingredients, Melting Chocolate, Making Substitutions, Mixing It Up, Troubleshooting Wonky Cakes, Freezing “Naked” Baked Cakes, The Syrups, The Deal with the Syrups, How to Store the Syrups, Frosting + Decorating, A Note on Softened Butter, Creaming Butter and Sugar, Frosting Flavorings, Make-Ahead Frosting Tips, The Crumb-Free Cake, How to Make a Swirled Frosting, How to Dust a Cake, How to Coat the Side of a Cake, Storing Frosted Cake, Freezing Leftover CakeCHAPTER 10: THE RECIPES 140 THE CAKES 142 Cake Magic! Cake Mix, Gluten-Free Cake Magic!, Cake Mix Vanilla Cake, Darkest Chocolate Cake, Lemon Cake, Brown Sugar Cake, Apple Cake, Peanut Butter Cake, Coconut Cake, Mocha CakeTHE SYRUPS 152 Vanilla Syrup, Sweet Cream Syrup, Mixed Berry Syrup, Rum Syrup, Cola Syrup, Fresh Rosemary Syrup, Spiced Syrup, Tea Syrup, Lime Syrup, Coconut Syrup, Bacon SyrupTHE FROSTINGS 162 Nutella Frosting, Malted Vanilla Frosting, Cream Cheese Frosting, Salted Caramel Frosting, Bittersweet Chocolate Frosting Lemon Pudding Frosting, Honey Frosting, Malted Milk Chocolate Frosting, Strawberry FrostingTHE EXTRA-SOMETHINGS 171 Caramelized Strawberry Jam, Salted Caramel, Honey Caramel, Lemon Pudding, Sautéed Apples, Caramelized Bananas, Toasted Coconut, Toasted Marshmallows Walnuts in Syrup, Bittersweet Chocolate Glaze, Graham Cracker Crumble, Cinnamon Sugar, Basil Sugar, Homemade Vanilla ExtractCONVERSION TABLES 182 INDEX 183