How to Cook Cakes

How to Cook Cakes

By
Leiths School of Food and Wine
Contains
85 recipes
Published by
Quadrille Publishing
ISBN
978 184949 549 3
Photographer
Peter Cassidy

With more than 70 recipes, this title takes in contemporary dishes from cuisines worldwide as well as great classics with a modern twist. Leiths provide detailed, illustrated step-by-step guides to making all kinds of cakes, from creamed cakes and whisked sponges, through teabreads and traybakes, to cupcakes, muffins and scones. In addition, there is a selection of gorgeous cookies and biscuits. Each chapter also presents a range of original, contemporary cakes as well as classics that have stood the test of time. This enticing collection includes such mouth-watering recipes as Chocolate caramel espresso cake, Mojito genoise, Raspberry and lime traybake, Muscat sponges with elderflower icing, White chocolate and strawberry muffins and Pine nut sablés.

In this book

  1. Introduction
  2. Creamed cakes
  3. Whisked cakes
  4. All-in-one quick cakes
  5. Tea loaves and traybakes
  6. Small cakes, scones and biscuits

Recipes in How to Cook Cakes

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