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By Melissa Gray
Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the workplace for her colleagues at NPR to get pleasure from. hundreds of thousands of Mondays (and truffles) later, Melissa has plenty of cake-making the way to percentage. With greater than 50 recipes for the truffles which have been dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore truffles, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam Cake. All muffins thought of is a vital addition to each baker's library.
Read or Download All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered PDF
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Additional resources for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered
Example text
5 Use the fondant marking tool to score vertical lines over the 3 Form a slight arc in the end of the brown fondant stem and place it on entire surface of the sheet of black fondant. B a piece of parchment paper. 6 Wrap the black fondant neatly around the bottom cake. Cut away excess fondant with a pastry wheel. 7 Place a parchment square on top of the cakelet and turn it right side up (wide end on top). 4 Roll the red fondant into a large gumball shape. 5 Use the cone tip of your fondant tool to create an indentation in the cherry and then insert the stem into it.
Adhere the strip around the bottom of the saucer using water and a paint brush. indd 54 8/29/14 5:24 PM At the Market Level Intermediate/Difficult Batter yields enough cake for 1 cakelet Fondant quantity listed is suitable to complete 1 cakelet My mother is an amazing cook, and I can still vividly recall how excited I would get when I would see her coming home from the market with bags filled with goodies. ) graced our dinner table every night. Mom showered us in culinary love, and it all started with those brown paper grocery bags.
Refrigerate. Assemble A 1 Remove the cakes from the refrigerator. 2 Apply water to center of the saucer cakelet and adhere the saucer to the teacup. 3 Place a parchment square on top of the cakelet and turn it right side up. 4 Dust a clean, dry work surface with cornstarch and roll out the chocolate or brown fondant until it is ⅛ in (3 mm) thick. 5 Use the 4-in (10-cm) circle cutter to cut out a circle. B 6 Thinly coat the top of the cakelet with Vanilla Frosting and adhere the brown circle. 7 Fill a piping bag fitted with a #4 tip with royal icing.