Vintage Cakes: 65 Recipes for Bundt, Spiral, Roll, Layer, Upside-Down, and Ice-Box Cakes (Hardback) By (author) Julie Richardson

Full bibliographic data for Vintage Cakes

Title

Vintage Cakes

Subtitle

65 Recipes for Bundt, Spiral, Roll, Layer, Upside-Down, and Ice-Box Cakes

Authors and contributors

By (author) Julie Richardson

Physical properties

Format: Hardback
Number of pages: 176
Width: 210 mm
Height: 237 mm
Thickness: 23 mm
Weight: 830 g

Audience

General/trade

Language

English

ISBN

ISBN 13: 9781607741022
ISBN 10: 1607741024

Classifications

BISAC category code: CKB004000
BISAC category code: CKB024000
BISAC category code: CKB014000
Dewey: 641.8653
Nielsen BookScan Product Class: T16.0

Illustrations note

24 FULL COLOR PHOTOS

Publisher

TEN SPEED PRESS

Imprint name

TEN SPEED PRESS

Publication date

20 August 2012

Publication City/Country

Berkeley CA/US

Main description

A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts. Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics. Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century. Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons. A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.

Review quote

"Bakers will invent reasons to whip up the treats in "Vintage Cakes", coached by Julie Richardson's precise and enthusiastic directions." --Shelf Awareness for Readers, 8/3/12 "The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable....Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile." --The Kitchn, 7/31/12 "In Julie Richardson's capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie's confident voice. These recipes are tested and true for today's bakers." --Kim Boyce, author of "Good to the Grai"n and owner of Bakeshop

Biographical note

JULIE RICHARDSON is the owner and head baker of Baker & Spice, a small-batch bakery and cafe in Portland, Oregon. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and the coauthor of Rustic Fruit Desserts. Her sweet tooth led her to open her first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland, she fell in love with the farms and fruits of the Pacific Northwest and launched Baker & Spice from a stall at the farmers' market in 1999. Julie spends most days baking cakes, croissants, and pies or teaching classes at SweetWares, her retail bakeware shop. When Julie is not baking, she can be found digging in her garden. She lives in Portland with her husband, Matt, and their many four-legged friends.

Excerpt from book

Hasty Cakes      Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve!      These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients.      These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try Lazy Daisy Oatmeal Cake (page 24), with all its coconut goodness. All of the cakes in this chapter are quick and easy to make, and even easier to eat!    Texas Sheet Cake      When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say “don’t mess with Texas,” but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.   Bake time 32 to 35 minutes   Pan 15 by 10 by 2-inch baking pan, greased   Cake 1 cup (8 ounces) unsalted butter 1/2 cup (13/4 ounces) lightly packed premium unsweetened natural cocoa (see Cocoa Confusion, page 35) 3 tablespoons canola oil 1 cup water 2 cups (10 ounces) all-purpose flour 2 cups (14 ounces) sugar 1 teaspoon baking soda 1/2 teaspoon fine sea salt 2 eggs 1/2 cup buttermilk 2 teaspoons pure vanilla extract Frosting 1/2 cup (4 ounces) unsalted butter 1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed 1/3 cup whole milk 2 teaspoons pure vanilla extract 3 cups (12 ounces) sifted confectioners’ sugar 1/2 cup (21/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts; see Toasting Nuts, page 114)   Center an oven rack and preheat the oven to 375°F.      To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.      While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.      Well wrapped and stored at room temperature, this cake keeps for up to 5 days.  

Table of contents

Introduction The Cake Baker’s Battery The Cake Baker’s Cupboard Tips and Techniques   Hasty Cakes Berry Long Cake with Ginger Crumb Rhubarb Pudding Cake Shoo-Fly Cake Grammy Cake Wacky Cake Texas Sheet Cake Lazy Daisy Oatmeal Cake Blueberry Cornmeal Skillet Cake Ozark Pudding Cake   Everyday Cakes Honey Bee Cake Pearl’s Chocolate Macaroon Cake Lemon and Almond Streamliner Cake Blackberry Chocolate Cream Icebox Cake Not-for-Children Gingerbread Bundt Cake Kentucky Bourbon Cake The Harvey Wallbanger   Little Cakes and Light Cakes Lemon Queen Cakes with Meringue Frosting Boston Cream Pie-lets Mississippi Mud Cupcakes with Marshmallow Frosting Malted Milk Chocolate Cupcakes Tropicups Daffodil Cake Maple Pecan Chiffon Cake with Brown Butter Icing Angel Cake with Chocolate and Orange Freckles   Flips & Rolls Nectarine Oat Upside-Down Cake Butterscotch Cream Roll-Up German Chocolate Roll Coffee Crunch Spiral Chocolate Apricot Upside-Down Cake White Chocolate Rhubarb Downside-Up Cake   Layer Cakes Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream Shinny Cake Stack Cake Banana Cake with Coffee Walnut Buttercream Carrot Cake with Cream Cheese Frosting Red Velvet Cake with Mascarpone Cream Cheese Frosting Watergate Cake with Impeachment Frosting Jam Cake with Caramel Chocolate Ganache Italian Cream Cake Cassata Cake Goober Cake Blitz Torte   Party Cakes The Classic The Pink Cake Black & White Cake Champagne Cake Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting Double Dip Caramel Cake Cherry Chip Cake with Cherry Buttercream Blackout Cake Gingerbread Icebox Cake with Mascarpone Mousse Peppermint Patty Flourless Chocolate Cake   Fillings, Frostings, and Icings Chocolate Ganache Caramel Chocolate Ganache Basic Butter-cream and Variations Cherry Buttercream Chocolate Butter-cream Coffee Buttercream Coffee Walnut Buttercream Lemon Butterceam Raspberry Buttercream Vanilla Bean Buttercream Malted Milk Chocolate Frosting Fudge Frosting Mascarpone Cream Cheese Frosting Cream Cheese Frosting Maple Cream Cheese Frosting Brown Butter Icing Peanut Butter Frosting Marshmallow Frosting Dreamy Vanilla Frosting Bibliography Index