Baking 9-1-1: Rescue from Recipe Disasters: Answers to Your Most Frequently Asked Baking Questions: 40 Recipes for Every Baker
Author: Sarah Phillips
Baking is a science. But who wants to spend hours in the kitchen experimenting?
Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:
- How to make a cake that won't fall in the middle
- What it takes to bake a flaky piecrust
- The easiest way to prevent a cheesecake from cracking
- How to make the perfect chocolate chip cookie that's thick and chewy
- The trick to storing baked goods
- The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.
The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.
Book review: Civility in the City or Leading the Global Workforce
Cakes by Design: The Magical World of Sugar Art
Author: Scott Clark Woolley
Their specialty cakes have astounded and drawn raves from such clients as Tiffany, Cartier, Bloomingdales, The Metropolitan Museum of Art, and Vogue, and their wedding cakes have graced the pages of Bride's Little Book of Cakes and Toasts, Bride's, and Martha Stewart's Weddings. Scott Clark Woolley is, quite simply, the master of the stunning-to-behold yet easy-to-learn art of sugar paste flowers, used as both cake decorations and freestanding ornaments.
In their popular classes in New York City, Woolley and Farace taught absolute beginners how to make strikingly realistic flowers in one session, with a technique that is unique and easy to learn. Assembled in this book is fifteen years' worth of know-how, the most complete construction and idea book on sugar paste flowers and ornaments. The book includes step-by-step instructions on how to make dozens of varieties of flowers, detailed information on the tools one needs to get started, delicious cake recipes, and a profusion of inspirational photographs, showing finished cakes and centerpieces that will delight both professionals and at-home cake decorators, inspiring them to achieve both simple and simply spectacular sugar art creations.
Table of Contents:
| Introducing Myself | 7 | |
| A Partner in Art | 9 | |
| Part 1 | Baking and Decorating Techniques | 11 |
| Basic Equipment | ||
| Hints on Baking | ||
| Cake Recipes | ||
| Frosting the Cake | ||
| Fondant | ||
| Stacking Cakes | ||
| Basket Cakes | ||
| Royal Icing | ||
| Gum Paste | ||
| Part 2 | The Nature of Sugar Flowers | 57 |
| Spring | ||
| Summer | ||
| Autumn | ||
| Winter | ||
| Part 3 | A Gallery of Cakes | 162 |
| Child's Birthday | ||
| Teen Birthday | ||
| Adult Birthday | ||
| Shower and Engagement | ||
| Wedding | ||
| Anniversary | ||
| Holiday | ||
| Corporate Events | ||
| Part 4 | Other Sugar Decorations | 193 |
| More Gems of Nature | ||
| Crowning Glory | ||
| Fan Fare | ||
| Reining Bows | ||
| Favoring the Table | ||
| Panorama Egg | ||
| Holiday Ornaments | ||
| Gingerbread House | ||
| Part 5 | Preserving Sugar Art | 244 |
| Photographing the Work | ||
| Care | ||
| Glossary | 250 | |
| Sources and Suppliers | 251 | |
| Index | 253 |
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