Jen Yates's Cake Wrecks: When Professional Cakes Go Hilariously Wrong PDF

By Jen Yates

Have your cake and chortle at it, too, with the candy deal with referred to as Cake Wrecks: whilst expert muffins move Hilariously Wrong. From the author of the ultrapopular web publication CakeWrecks.com, listed below are the worst truffles ever, together with the grotesque, the foolish, the downright creepy, the accidentally unhappy or suggestive, and the simply undeniable humorous. With witty observation and behind-the-scenes tidbits, Cake Wrecks will make sure that you by no means examine a cake an analogous method again.

Since may well 2008, Jen Yates has been running a blog approximately such confectionery calamities at her renowned site CakeWrecks.com, winner of the 2008 Blogger's selection Award for most sensible Humor web publication, and 3 2009 blog awards (Bloggies) for most sensible Writing on a weblog, top New web publication, and most sensible meals web publication. Yates now bargains up this encouraged photograph assortment with over a hundred and fifty Cake Wrecks, including seventy five percentage never-before-seen content.

"I haven't laughed so demanding in ages." --Mary Alice, from the foodstuff Network's Ace of Cakes

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Additional resources for Cake Wrecks: When Professional Cakes Go Hilariously Wrong

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1 package active dry yeast 1/4 cup warm water (105 to 115°F) Pinch sugar 1 cup milk 3 tablespoons fresh lavender flowers or dried lavender 1/3 cup extra-virgin olive oil 1/3 cup honey 1 teaspoon salt 2 eggs 1 egg, separated 1 tablespoon brandy or cognac Grated zest of 2 lemons 41/2 cups unbleached all-purpose flour 1/3 cup pine nuts Sprinkle the yeast into the warm water, add the sugar, and let stand 10 minutes, until bubbly. In a small saucepan, heat the milk and lavender until steaming; let cool to lukewarm.

Stir together the flour, baking powder, baking soda, and salt. Add the dry ingredients alternately with the sour cream, beating until thick and smooth. Spoon one-third of the batter into a bowl and stir in the chocolate. Spoon four heaping tablespoons of the coffee batter into opposite sides of the pan, then spoon four heaping tablespoons of chocolate batter into the remaining sides, creating a checkerboard pattern. For the next layer, spoon chocolate batter onto the coffee batter and coffee batter onto the chocolate batter to alternate the checkerboard pattern.

Grease and flour a 10-inch fluted or plain Bundt pan or plain tube pan. In a large bowl, cream the cheese and butter. Gradually add the sugar and orange zest and beat until light and fluffy. Beat in the eggs, one at a time. Stir together the flour, baking powder, baking soda, and salt, and add the dry ingredients alternately with the orange juice and yogurt, beating until thick and smooth. Stir in the blueberries. Turn into the prepared pan. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.

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