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Q&A | February 27, 2014

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Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
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The Buttercup Bake Shop Cookbook

by

The Buttercup Bake Shop Cookbook Cover

 

 

Excerpt

Caramel Cake with Brown Sugar Frosting


A very popular choice among my cookbook tasters — a cake with a unique flavor and stupendous icing, especially winning with the caramel-loving crowd.


Cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, at room temperature
1 cup Caramel (page 108) plus 1/2 cup water, combined

Frosting
2 cups firmly packed light brown sugar
1/2 cup heavy cream
6 tablespoons (I stick) unsalted butter, softened
2 1/2 cups sifted confectioners' sugar


Preheat oven to 350 degrees.

Grease and lightly flour two 9 x 2-inch round cake pans. Line the bottoms with waxed paper.

To make the cake: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in thirds, alternating with the caramel mixture, beating after each addition until smooth.

Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.

To make the frosting: In a heavy-bottomed saucepan, place the brown sugar, cream, and butter. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 5 minutes without stirring. Remove from heat and let cool for about 20 to 30 minutes. Add the confectioners' sugar and beat with an electric mixer until the frosting is perfectly smooth. If too thick, beat in a bit more heavy cream.

When cake has cooled, ice between the layers, then ice top and sides of cake.

MAKES 1 TWO-LAYER 9-INCH CAKE; SERVES 10 TO 12.

Copyright © 2001 by Jennifer Appel

Product Details

ISBN:
9780743205795
Author:
Appel, Jennifer
Publisher:
Simon & Schuster
Location:
New York
Subject:
Desserts
Subject:
American - General
Subject:
Baking
Subject:
Courses & Dishes - Desserts
Subject:
Methods - Baking
Subject:
Regional & Ethnic - American - General
Subject:
Cooking and Food-Baking General
Copyright:
Edition Description:
Hardback
Series Volume:
00-291
Publication Date:
October 2001
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
2c; 1 8pp 4c insert; 1/c printed ends
Pages:
128
Dimensions:
9.25 x 7.38 in 17.465 oz

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General

The Buttercup Bake Shop Cookbook Used Hardcover
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$26.00 In Stock
Product details 128 pages Simon & Schuster - English 9780743205795 Reviews:
"Synopsis" by , The cofounder of the famed Magnolia Bakery in Greenwich Village now reveals the secrets of the luscious homemade treats created at her midtown Manhattan establishment--Buttercup Bake Shop--to bakers of all skill levels, inviting them to return to the comforts and rewards of baking from scratch. of color photos.
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