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Cake My Day!: Easy, Eye-Popping Designs for Stunning, by Alan Richardson, Karen Tack

By Alan Richardson, Karen Tack

The New York Times bestselling authors of Hello, Cupcake! take geniusity to the following point, with greater, bolder, better creations for each occasion

these cupcaking geniuses, Karen Tack and Alan Richardson, are again, this time with greater canvases and bolder creations. every little thing that may be performed with a cupcake might be performed larger with a cake—with a 12th of the hassle and lots extra wow strength, utilizing daily pans, bowls, or even measuring cups.

flip a around cake into Swiss cheese and Brie, and it’s April Fool’s! Simply press sweet into frosting for an argyle trend or use one of many effortless new adorning ideas to provide wooden grain for a guitar cake. even if you’re a kitchen klutz or a grasp decorator, you could rework a loaf cake right into a unfashionable vacuum cleanser for mother or bake a cake in a bowl for a rag doll. want a piñata for a birthday celebration? Bake the batter in a measuring cup. Or bypass the baking altogether, purchase a pound cake, and style it into a piece boot for Dad or a high-top sneaker.

You won’t think those creations aren’t the true thing—and they’re so beautiful you’ll need to lead them to!

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Extra info for Cake My Day!: Easy, Eye-Popping Designs for Stunning, Fanciful, and Funny Cakes

Sample text

His incredibly refined palate and whimsical yet precise use of ingredients is hugely inspiring to me, and I’m happy to be learning from my little bro every day. My mother’s career progressed more circuitously. For over twenty years, she made truffles every winter for holiday gifts, with ever more elaborate flavors and an increasingly long list of recipients. When a spot became available in the Essex Street Market on New York’s Lower East Side, she jumped at the chance. Now she’s a full-time chocolatier and confectioner.

The dough will be sticky; flour as necessary. Using a wheel cutter or paring knife, cut the dough into 6 to 8 even rectangles. Transfer them to a Silpat or parchment-lined baking sheet. Repeat with the second half of the dough. Bake the crackers for 25 minutes, until golden brown and slightly firm to the touch, rotating the sheets halfway through to ensure even baking. Allow them to cool. The crackers can be stored in an airtight container for up to one week. GRAHAM CRACKER CRUST Makes one 9-inch (23-cm) pie crust � cups (175 g) finely ground graham cracker crumbs 5 to 8 tablespoons (70 to 115 g) unsalted butter, melted Preheat the oven to 350°F (175°C).

I entered with my signature recipe, Bourbon-Ginger-Pecan (this page), and a very different version of my S’mores Pie (this page). An incredibly enjoyable day was spent oohing and aahing over the more than forty pies that filled the table, and eating them, of course! At the end, Jay and I both walked out victorious: He took home Best Sweet Pie, and I left with the Best Overall Pie award for my beloved pecan. It was such a crazy, fun experience, with all of my friends and family coming out to cheer me on, and it sparked an idea: Why not sell pie?

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