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A World of Cake: 150 Recipes for Sweet Traditions from by Krystina Castella

By Krystina Castella

Travel the realm of cake! muffins are on the middle of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known road snacks. Honey brownies rejoice new beginnings in Jewish culture, and peach buns are a logo of durability in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are renowned Christmas fare. This delectable cookbook bargains greater than a hundred and fifty impossible to resist recipes followed by means of mouthwatering pictures, principles for scrumptious adaptations, and interesting ancient and cultural proof. it is a must-have for somebody who loves making (or eating!) cake.

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Additional resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

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Top the fried cake with confectioners’ sugar. Mexican Funnel Cakes (Apple Fries) Add 1 cup finely chopped apples to the batter. Top the fried cake with cinnamon sugar. International “Funnel” Cakes Variations of funnel cakes can be found all the world round. As an example, the Finnish tippaleipä, traditionally prepared for May Day, is a mound of strings of dough, looking not unlike a bird’s nest, sprinkled with sugar. The Indian jalebi (page 253) is also made of dough strings, though it’s flat and traditionally soaked in saffron syrup.

Market, it’s been used in Europe for many years. SEMOLINA Semolina flour has the highest gluten content of all. It’s the coarsely ground endosperm of durum (hard) wheat. Because of its extremely high gluten content, when added to cakes semolina is almost always used in combination with white flour. It has a rich wheaty flavor. NON-WHEAT FLOURS Of course, wheat is not the only source of flour. Rice flour is the most popular flour in much of Asia. Long-grain rice is the standard for making flour, but glutinous rice is also common.

It’s helpful to have several pastry bags so you can work with several colors at once. The tips come in hundreds of shapes, but to get started all you really need are round tips and star tips in an assortment of sizes. The larger tips are for piping thicker mixtures like meringue and pastry dough, while the smaller tips are for delicate writing and the medium-size tips are best for creating borders. Piping Alternatives Some people prefer to pipe with a mechanical pastry bag, a stainlesssteel or silicone barrel with interchangeable tips.

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