Bake It Like You Mean It: Gorgeous Cakes from Inside Out by Gesine Bullock-Prado

By Gesine Bullock-Prado

Gesine Bullock-Prado says it’s what’s within that truly counts, and during this visually luxurious e-book, the writer of Sugar Baby and Pie it Forward showcases truffles which are attractive from the interior out. each one bankruptcy is dedicated to a strategy of constructing varieties of cake, starting with the best recipe and relocating to the extra technically tricky because the bankruptcy progresses. while the muffins are lower, they are going to display difficult layers of styles and designs, resembling hearts, checkerboards, helixes, and colourful stripes, that might convey a grin to all people who enjoys them. This compendium of beautiful cake recipes and methods will yield wonderful meringues, sponge brownies, pound tarts, cheesecakes, and muffins for all degrees of bakers. along with her trademark wit and exuberance for the area of confections and baking, Gesine’s most recent ebook will pride her fans.

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Additional resources for Bake It Like You Mean It: Gorgeous Cakes from Inside Out

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Line two half sheet pans with parchment paper. Transfer the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until just foamy and add the salt, vinegar, and vanilla bean paste. ) With the mixer on high, add the superfine sugar a scant tablespoon at a time, letting it trickle in slowly (I count to ten). This is crucial; you must ensure that the superfine sugar completely melts into the meringue (the friction of the whisking causes the sugar to melt). If the sugar isn’t properly integrated and melted into the egg white mixture, your meringue will break and begin to weep while baking.

But even a simple mound of spiky white meringues stacked high to the heavens is a beauty to behold. MY BIG FAT CREAMSICLE MERINGUE MOMENT A SIMPLE MERINGUE MADE BEAUTIFUL Makes 8 meringue tarts MY FAVORITE SHOP WINDOW IS in a side alley in Venice. Walking around with friends one summer day, in search of lunch, I was stopped in my tracks by a sight of such unadulterated beauty that I began to tear up in wonder: meringues the size of a pug’s head, from winter white to pastel pink and Easter yellow, piled into lovely pyramids.

As you may have noticed, meringue requires an insane amount of sugar to come together properly. So you might say to yourself, “Why don’t I just swap in a sugar substitute? ” Not so fast. Not all substitutes are legit when it comes to baking. In addition to its particular flavor and cooking properties, sugar also imparts bulk and flavor to a baked product, something that baked goods made with artificial sweeteners will lack. Aspartame is heat sensitive and a disaster when it comes to baking. ” Splenda is a suitable substitute in many baking applications; it works best for sweetening dense and naturally sweet products like fruit fillings and sauces in muffins and pies.

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