Download A World of Cake: 150 Recipes for Sweet Traditions from by Krystina Castella PDF

By Krystina Castella

Journey the area of cake! tarts are on the heart of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are renowned highway snacks. Honey muffins have a good time new beginnings in Jewish culture, and peach buns are a logo of sturdiness in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are renowned Christmas fare. This delectable cookbook deals greater than one hundred fifty impossible to resist recipes followed by way of mouthwatering photos, principles for scrumptious adaptations, and interesting ancient and cultural evidence. this can be a must-have for someone who loves making (or eating!) cake.

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Additional resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far

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The traditional tool is the pastry bag, a cone-shaped bag used to extrude (pipe) icing, frosting, whipped cream, meringue, or pastry dough through a shaped tip. A coupler secures the tip to the bag. Some pastry bags are disposable, while others are made out of reusable materials such as canvas, parchment, or nylon. Bigger is better here, to minimize the time you spend refilling; 10- and 12-inch bags are the most common, but as you learn to control them you may want to use larger bags. It’s helpful to have several pastry bags so you can work with several colors at once.

Follow the basic tips on the following page and you will soon be a pro — or at least you’ll be able to create a legible message on the top of a birthday cake. CAKE WALK 29 How to Apply Piping to Cakes 1. Sketch out your concept on tracing paper. Lay out the design at the actual size to make sure it will fit on the cake, then use it as a reference. 2. When you’re satisfied with the design, use a toothpick to trace it on the cake. ) 3. Mix icing to the proper piping consistency. Thicker icing works well with shaped tips to create borders and flowers, while thinner icing is good for inscriptions, thin lines, and drizzles.

Corn is also an important crop for these islands, and johnnycakes (page 71), cornmeal-based cakes popular in the American East, are a staple here as well. Early European traders were delighted to stumble upon the tropical islands of the Caribbean. Already home to allspice, annatto, bay rum, and other spices, the islands were soon sown with valuable spices from other tropical regions, such as ginger, cinnamon, and nutmeg, and these imports quickly worked their way into the native cuisine. Because the islands were a key stop on the sugar and spice trade routes, this region was influenced by a wide range of culinary traditions, from those of France, Great Britain, Holland, and Portugal to those of the Middle East, South Asia, Africa, and more.

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