How to Bake: The Basics of Butter Cakes

How to Bake: The Basics of Butter Cakes

by Jennifer Rao

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Overview

Have you ever wondered why you need to have your butter “softened” or your ingredients at “room temperature” when mixing up a cake recipe? In How to Bake: The Basics of Butter Cakes you will learn the answers to these and many other baking questions. Jennifer Rao, a Chemical Engineer by trade, has been baking for over 20 years. She owns and operates her own cake decorating business, Around the World in 80 Cakes and regularly posts recipes and how-to videos on her website, http://www.80cakes.com.

In "How to Bake", Jennifer has compiled all that she has learned while walking you through every step of the cake baking process. Some of the topics she dives into include: how to bake a cake without a dome, understanding the different types of flour, why weighing ingredients is better than measuring by volume, what each step of the batter mixing process means and how it is important as well as many other helpful topics. It also includes Jennifer’s recipes for basic yellow cake and American buttercream frosting. The appendix contains an extensive Reference section with recommendations for kitchen tools, ingredients, and other helpful baking books.

Product Details

BN ID: 2940152437690
Publisher: Jennifer Rao
Publication date: 10/29/2015
Sold by: Smashwords
Format: NOOK Book
Sales rank: 51,788
File size: 1 MB

About the Author

Jennifer Rao is the owner of Around the World in 80 Cakes where she specializes in custom wedding cakes, cake decorations and unique baked goods. She also runs www.80cakes.com, a cake decorating and baking blog. Jennifer has been baking for over 20 years, holds a bachelor's degree in Chemical Engineering from Carnegie Mellon University, and has recently discovered her passion for teaching. She spent a year as a Wilton Method Instructor and when she is not baking she is working as a science and math tutor at a local college as well as pursuing a Masters degree in Environmental Engineering.

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How to Bake: The Basics of Butter Cakes 3.3 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
I have a question . Why do you have to have my creit card number.
Anonymous More than 1 year ago
were+in+error.+Author+included+the+weight+of+her+measuring+cups+with+the+actual+weight+of+the+ingredients.+%0A%0AAbsolutely+incorrect+procedure%21+Not+all+measuring+cups+%28whether+for+liquids+or+solids%29+weigh+the+same.+Some+are+made+of+plastic%2C+some+of+stainless+steel%2C+or+glass.%0A%0AThe+Baker+should+use+the+tare+setting+on+her+kitchen+scale%2C+which+will+not+include+the+weight+of+the+container.%0A%0AFor+example%3A+in+the+frosting+recipe%2C+the+amount+of+milk+is+listed+as+1+cup+or+8.3+oz.++1+cup+equals+8+oz.+even%2C+no+more+or+less.
nhr3bookcrazyNR More than 1 year ago