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Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets by Heather Bertinetti

By Heather Bertinetti

Seeking to galvanize your mates and kin with decadent muffins yet afraid you lack the talents to tug it off? Are you attaining for that packaged cake combine and will of frosting rather than whipping whatever up from scratch? worry now not— we’ve received the repair for you. Heather Bertinetti, a skilled pastry chef with years of expertise in Manhattan’s best eateries, is sharing her insider suggestions for a way to make restaurant-worthy cakes correct on your own kitchen.
Bake It, Dont pretend It! is full of recipes ideal for the house cook dinner, corresponding to Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri cakes, purple Velvet Macarons, and PB&J Whoopie Pies. when you research the whys and why nots of baking, you’ll manage to get artistic and provides all your favourite treats a different contact. As an extra bonus, you’ll locate Heather’s “Chef It Up!” assistance through the ebook, the place Heather finds her tips for giving selfmade muffins the wow presentation issue. the entire gear you’ll want is perhaps already on your kitchen and the entire components are on hand on your neighborhood grocery store, so it’s time to get baking!

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Additional resources for Bake It, Don't Fake It!: A Pastry Chef Shares Her Secrets for Impressive

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Line the bottoms of two 9 x 2-inch round cake pans with parchment paper rounds. Coat the pans and paper with cooking spray. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt. In a separate bowl, whisk together the coffee, buttermilk, oil, and sour cream.

You might think the cookie is still raw, but they will set as they cool. COCONUT SHORTBREAD MAKES 24 COOKIES Every year I make this recipe just as summertime hits. The buttery texture makes it a great accompaniment for creamy desserts like panna cotta or ice cream. The coconut is a fun twist on a classic cookie. You could also use the dough as a base for a tart. Cooking spray 1 pound (4 sticks) cold unsalted butter, cubed 3/4 cup confectioners’ sugar 21/4 cups all-purpose flour 21/2 cups unsweetened shredded coconut 1/2 teaspoon kosher salt 1 tablespoon dark rum 1 tablespoon vanilla extract Granulated sugar, for sprinkling Preheat the oven to 325°F.

The orange can be interchanged with other types of citrus, such as lemon or grapefruit. With its light and yummy fruit flavor, this cake is perfect after a heavy meal. SPECIAL EQUIPMENT: 12-cup Bundt pan Cooking spray and flour, for prepping the pan 1/2 pound + 1/3 cup (22/3 sticks) unsalted butter, at room temperature 23/4 cups sugar 6 large eggs 4 large egg yolks 3/4 cup buttermilk 2 tablespoons grapeseed or canola oil 11/2 teaspoons grated orange zest 11/2 tablespoons orange juice 11/2 teaspoons vanilla extract 33/4 cups all-purpose flour 1 tablespoon baking powder Pinch of kosher salt White Glaze Preheat the oven to 325°F.

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