Get All Cakes Considered: A Year's Worth of Weekly Recipes PDF

By Melissa Gray

Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the workplace for her colleagues at NPR to get pleasure from. 1000's of Mondays (and truffles) later, Melissa has plenty of cake-making the right way to proportion. With greater than 50 recipes for the tarts which were dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore tarts, Dark-Chocolate crimson Velvet Cake, and Honey Buttercream and Apricot Jam Cake. All brownies thought of is a vital addition to each baker's library.

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Additional info for All Cakes Considered: A Year's Worth of Weekly Recipes Tested, Tasted, and Approved by the Staff of NPR's All Things Considered

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Freezing the baked wafers in a resealable plastic bag also works well, for up to 1 month. There is no need to defrost the wafers before assembling your cake. _ MAKE S WHIPPED CREAM PISTACH IO PAS TE In a food processor, combine 2 cups/240 g shelled unsalted pistachios and 1/2 cups/100 g granulated sugar and pulse until the nuts are finely chopped, about 90 seconds. Do not overprocess, or the nuts will get too buttery. Transfer the processed pistachios to the bowl of a stand mixer fitted with the paddle attachment.

40 Ù +%'$1: %#-'5 Ù Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat. If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the blackberry liqueur, butter, and vanilla and whisk until they are incorporated. The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.

Use it immediately. _ l MAKE S PUDDING In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the egg, whisk again, and place the saucepan over medium-high heat, whisking constantly. 57 Ù 6*' 4'%+2'5 Ù _ Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the baking pan. Cover as much of the pudding as possible with a layer of the ladyfingers, filling any gaps with broken ladyfingers.

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