Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth

By Julie Richardson

A captivating choice of up-to-date recipes for either vintage and forgotten muffins, from a undying yellow birthday cake with chocolate buttercream frosting, to the recent vacation regular, Gingerbread Icebox Cake with Mascarpone Mousse, written through a grasp baker and coauthor of Rustic Fruit Desserts.

 Make each occasion—the annual bake sale, a birthday celebration, or perhaps a easy Sunday supper—a party with this fascinating number of greater than 50 remastered classics.
Each recipe in Vintage Cakes is a confectionary walk down reminiscence lane. After sifting via her treasure trove of cookbooks and recipe playing cards, grasp baker and writer Julie Richardson chosen the main artistic, impressive, and simply undeniable scrumptious muffins she may well locate. the result's a pleasant and delectable time pill of yankee baking, with recipes spanning a century.

Each cake has been expertly demonstrated and retooled utilizing the simplest elements and most modern thoughts. With distinctive and cautious assistance, Richardson publications domestic bakers—whether overall novices or pro cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.

A few of the dreamy truffles that watch for: a chocolatey Texas Sheet Cake as huge and plentiful as its namesake kingdom, the boozy no longer for kids Gingerbread Bundt cake, and the chic Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, those nostalgic and foolproof chocolates re-light our love affair with muffins.

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Observe a skinny layer of frosting everywhere in the cake to create a “crumb coat. ” position the cake within the fridge till the frosting is company, approximately quarter-hour. Take it out and frost the cake with the rest frosting (see extra counsel on tips to frost a cake). The cake could be served at room temperature. It retains for as much as four days kept within the fridge in an hermetic box. Take it out of the fridge no less than 1 hour sooner than serving. it is a wealthy cake—cut it in small slices! i discovered the recipe for double dip caramel cake one of the classic recipes stashed within the attic above Baker & Spice.

Slice each one log into ½-inch-thick slices and organize the cookies on a baking sheet 1 inch aside. Bake until eventually the cookies are enterprise within the middle, 18 to twenty mins. allow cool. kept in an hermetic box at room temperature, the cookies hold for as much as 7 days. you can even freeze the unbaked logs, good wrapped, for as much as 2 months. This quantity of dough makes approximately four dozen cookies; you’ll basically desire 6 to eight cookies for the cake. To make the pudding, mix 1 cup of the half-and-half, 1 cup of the sugar, the entire milk, and the chocolate in a saucepan over medium warmth.

Set the pans apart whenever you organize the topping. To make the topping, placed the egg whites and salt into the fresh bowl of a stand mixer equipped with the whisk attachment. Whip on low pace till frothy after which upload the cream of tartar. progressively raise the rate to medium-high, whipping till the whites shape smooth peaks. With the mixer on low pace, slowly upload the granulated sugar in a gentle move. increase the mixer pace back to medium-high and proceed whipping till the whites simply start to carry enterprise, sleek peaks.

TO MAKE CHERRY CHIP CUPCAKES, distribute the batter frivolously by means of scooping ⅓ cup (2¼ oz.) into every one of 24 cupcake wells, both greased or covered with papers. Bake for 20 to 22 mins. Frost the cupcakes with Dreamy Vanilla Frosting. this is often my tribute to Ebinger’s Blackout Cake, which i've got unfortunately by no means eaten (one of my life’s few regrets! ). i used to be years outdated in 1972 while the Ebinger Baking corporation in Brooklyn closed, and the real namesake cake was once by no means baked back. the serious pudding-filled, all-chocolate cake covered with cake crumbs has taken on mythological proportions over the last 40 years, as proven via the various makes an attempt to duplicate it.

Hold the unbaked sliced wafers chilled until eventually they pass into the oven. To make the cream and gather the cake, position a blending bowl or the bowl of a stand mixer and its whisk attachment within the freezer for five mins to cool. put aside part the berries. With the again of a fork, break the opposite 1/2 the berries right into a chunky puree in a bowl (you must have approximately ¾ cup of puree). within the chilly blending bowl, whisk jointly the cocoa and sugar by way of hand after which combine within the cream on low velocity. elevate the rate to excessive and whip the aggregate to peaks which are simply past gentle yet now not but stiff.

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