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    The Quick

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1 Beaverton Cooking and Food- Cakes
4 Beaverton Featured Titles- Staff Picks
3 Burnside Cooking and Food- Cake Decorating
2 Home & Garden Cooking and Food- Cake Decorating
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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth

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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth Cover

 

 

Excerpt

Hasty Cakes

     Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve!

     These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients.

     These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try Lazy Daisy Oatmeal Cake (page 24), with all its coconut goodness. All of the cakes in this chapter are quick and easy to make, and even easier to eat!

 

 Texas Sheet Cake

     When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say “don’t mess with Texas,” but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.

 

Bake time

32 to 35 minutes

 

Pan

15 by 10 by 2-inch baking pan, greased

 

Cake

1 cup (8 ounces) unsalted butter

1/2 cup (13/4 ounces) lightly packed premium unsweetened natural cocoa (see Cocoa Confusion, page 35)

3 tablespoons canola oil

1 cup water

2 cups (10 ounces) all-purpose flour

2 cups (14 ounces) sugar

1 teaspoon baking soda

1/2 teaspoon fine sea salt

2 eggs

1/2 cup buttermilk

2 teaspoons pure vanilla extract

Frosting

1/2 cup (4 ounces) unsalted butter

1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed

1/3 cup whole milk

2 teaspoons pure vanilla extract

3 cups (12 ounces) sifted confectioners’ sugar

1/2 cup (21/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts; see Toasting Nuts, page 114)

 

Center an oven rack and preheat the oven to 375°F.

     To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.

     While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

     Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 

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Average customer rating based on 1 comment:

Robin Young, August 8, 2012 (view all comments by Robin Young)
Made my mouth water just reading the synopsis!
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Product Details

ISBN:
9781607741022
Author:
Richardson, Julie
Publisher:
Ten Speed Press
Subject:
Cakes
Subject:
Cooking and Food-Cakes
Copyright:
Publication Date:
20120731
Binding:
HARDCOVER
Language:
English
Illustrations:
24 FULL COLOR PHOTOS
Pages:
176
Dimensions:
9.32 x 8.27 x 0.91 in 1.84 lb

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Related Subjects


Cooking and Food » Baking » Cakes » Decorating
Cooking and Food » Baking » Cakes » General
Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » General
Featured Titles » Arts
Featured Titles » Bestsellers
Featured Titles » General
Featured Titles » Staff Favorites
Featured Titles » Staff Picks
Hobbies, Crafts, and Leisure » Crafts » Featured Titles
Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth New Hardcover
0 stars - 0 reviews
$24.00 In Stock
Product details 176 pages Ten Speed Press - English 9781607741022 Reviews:
"Review" by , "In Julie Richardson's capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie's confident voice. These recipes are tested and true for today's bakers."
"Review" by , "Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions."
"Review" by , "The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable....Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile."
"Synopsis" by , A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the Christmas standard, Buche de Noel, written by a master baker and coauthor of Rustic Fruit Desserts.

Cakes are central to the way we celebrate, whether that celebration is a birthday, a wedding, or just a warm summer evening. With recipes for no-bake, roll, layer, and upside-down cakes from both the recent and more distant past, Vintage Cakes is a confectionary stroll down memory lane. Some of the delicious favorites to be rediscovered include: a frosted fairy cake (a hit at children's birthday parties), the picnic-ready lemon icebox cake with white chocolate cream, and a boozy eggnog bundt cake with brandy butter glaze. With Richardson's modern look at beloved baked goods, these 65 nostalgic and fool-proof recipes rekindle our love affair with cakes.

"Synopsis" by , A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts.

  Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics.

 

Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.

Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.

A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.

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