By Melissa Gray

Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. 1000's of Mondays (and tarts) later, Melissa has plenty of cake-making tips on how to percentage. With greater than 50 recipes for the tarts which were dreamed of and drooled over for a life-time - together with Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and woman Baltimore muffins, Dark-Chocolate pink Velvet Cake, and Honey Buttercream and Apricot Jam Cake - All brownies thought of is an important addition to each baker's library.

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

Melissa grey is nationwide Public Radio's Cake girl. each Monday she brings a cake to the place of work for her colleagues at NPR to take pleasure in. 1000s of Mondays (and truffles) later, Melissa has plenty of cake-making find out how to percentage. With greater than 50 recipes for the truffles which were dreamed of and drooled over for a life-time - together with 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 an important addition to each baker's library.

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

Sample text

Ice the cooled cake with chocolate ganache. For the praline, follow the instructions given above but make small clusters instead of pouring the hot praline onto the baking sheet. Allow to cool before decorating the cake. Captivating Cakes 55 Ma’s Special Butter Cherry Cake 250 g glacé cherries Preheat the oven to 170 °C. 25 ml cake flour 250 g butter Coat a 24 x 11 cm Bundt tin with cooking spray and set aside. Coat the cherries in the 250 g castor sugar 25 ml flour in a small bowl and set aside.

50 Captivating Cakes Captivating Cakes 51 Step-by-Step Basic Butter Cake Preheat the oven to 180 °C. 100 g butter 7 Remove from the oven and leave to cool in the tin for 15 minutes. Turn 180 g white sugar 5 ml vanilla essence Coat a 20 cm round cake tin with cooking 2 jumbo eggs spray and set aside. 260 g cake flour 1 Cream the butter and sugar in the 10 ml baking powder bowl of a food mixer and beat until 1 ml salt light and creamy in colour. 2 3 125 ml milk Add the vanilla essence. Add the eggs one at a time, beating out onto a wire rack to cool.

Make an indentation in each large ball 1 jumbo egg, beaten and brush with the egg wash. Place a smaller ball of dough on top of each larger ball. Cover with clingfilm and set aside in a warm place to prove. Remove the clingfilm and brush with the remaining egg wash. Bake for 20–25 minutes or until golden brown in colour. Remove from the oven and leave to cool in the tins for 5 minutes. Turn out onto a wire rack to cool. Serve with lashings of butter. 38 On the Rise If mini loaf tins are unavailable, use small aluminium foil loaf tins.

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