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Cake Magic!: Mix & Match Your Way to 100 Amazing by Caroline Wright

By Caroline Wright

Choose a batter, taste with syrup, upload a frosting—it’s magic!

wish anything decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + beaten sweet bars = sweet Bar Cake. Or how a few nutty cake just like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, crowned with candied bacon. healthy for the king, indeed!

This cutting edge and remarkably effortless technique to bake luscious, flavorful tarts is a formulation for cake bliss. Cake Magic! is a full-color visible cookbook—photos within the entrance, recipes within the back—and step one in each baker’s cake event. It comprises useful baking assistance, vegan and gluten-free adaptations, plus tips to tweak the recipes to make sheet brownies, Bundt truffles, and cupcakes, too.

 

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Additional info for Cake Magic!: Mix & Match Your Way to 100 Amazing Combinations

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Pumpkin-Chocolate Cake Pumpkin Cake + Spiced Syrup + Bittersweet Chocolate Frosting Zucchini-Thyme Cake with Lemon Pudding Frosting Zucchini-Thyme Cake with Lemon Pudding Frosting Zucchini Cake + Fresh Thyme Syrup + Lemon Pudding Frosting Sprinkle with Thyme Sugar. Pumpkin-Ginger Cake with Cream Cheese Frosting Pumpkin-Ginger Cake with Cream Cheese Frosting Pumpkin Cake + Ginger Syrup + Cream Cheese Frosting Garnish with crumbled ginger snaps. Fresh Blueberry Cake Fresh Blueberry Cake Fresh Blueberry Cake + Vanilla Syrup + Cream Cheese Frosting Garnish top with fresh blueberries tossed with warmed apricot jam.

Whisk the mix well before measuring. NOTES: This blend of alternative flours has been chosen to mimic the qualities of all-purpose flour. It is a carefully calculated balance of protein, fat, and starch that makes a cake that is both soft and sturdy. If the flours are swapped or substituted, the result will change significantly. You can find individual flours on the shelves of national health-food retailers, such as Whole Foods, or online. Be sure to use table salt here—other kinds will eventually settle out of the mix.

The simple solution is to use an oven thermometer to ensure temperature accuracy. If the temperature is accurate but your cakes are still sloped, check to make sure the stove is level. ) Edged in white. Cake layers that emerge from their pans coated in a white film are products of extreme pan preparation (see A Note about Buttering and Flouring the Pans). Bubbled on top or holey. A cake with an irregular texture or appearance can signal an oven problem, but it can also result from a poorly mixed batter.

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