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Food & Wine
Bake from Scratch

Bake from Scratch Cake 2016

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

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Country:
United States
Language:
English
Publisher:
Hoffman Media
Frequency:
Bimonthly
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$29.99
6 Issues

in this issue

3 min.
pages of layers

LET US ALL EAT CAKE by Catherine Ruehle with Sarah Scheffel As a pastry chef and cake artist turned wellness foods chef, Catherine Ruehle possesses a deep knowledge of both indulgent treats and nutrition. In Let Us All Eat Cake (Ten Speed Press), Ruehle weaves her signature organic, vegan, and gluten-free approach to sweets into 60 classic cake recipes so that everyone, despite their allergies or intolerances, can bake their cake and eat it, too. CAN’T WAIT TO MAKE: Ancho Chile, Chocolate, and Cinnamon Cupcakes, a beloved trio in Southwestern cuisine that comes together to create a deeply complex flavor explosion. MIX AND MATCH CAKES by Shay Shull In Mix and Match Cakes (Harvest House Publishers), Shay Shull shows home bakers how to step out of the tried-and-true comfort zone and give their best cakes a…

2 min.
take a stand

FOLLOW @THEBAKEFEED ON INSTAGRAM FOR A CHANCE TO WIN THIS CAKE STAND.…

3 min.
finishing touch

There are many buttercream options for frosting your cake, such as Flour Buttercream with a pudding base that is added to beaten butter, French Buttercream made with egg-yolk foam, German Buttercream with a custard base, and Italian Buttercream with an Italian meringue base. Made with butter, confectioners’ sugar, and heavy whipping cream, American Buttercream is our favorite. Enhance our basic recipe with a variety of classic flavors, or take your icing to the next level with our Italian Meringue Frosting, Swiss Meringue Buttercream, or 7-Minute Frosting. VANILLA BEAN BUTTERCREAM Add seeds scraped from 1 vanilla bean. BASIC AMERICAN BUTTERCREAM Makes about 5 cups 2 cups (460 grams) unsalted butter, softened 1 (2-pound) bag (907.2 grams) confectioners’ sugar ½ cup heavy whipping cream ½ teaspoon (1.5 grams) kosher salt 1. In the bowl of a stand mixer, beat butter…

2 min.
make beautiful cakes

APPLY A CRUMB COAT A crumb coat is a thin layer of frosting applied to the cake (after it is baked and cooled) to keep light crumbs from appearing in the final layer of frosting. Before applying your crumb coat, make sure you have an even work surface (a turntable works best). Place the first cake layer on a cardboard cake round that matches the size of the cake. Fill a large piping bag with buttercream. Starting in the center of the cake, pipe the buttercream in a spiral out toward the edges. Add the next cake layer, and use the overflow of buttercream from the center to coat the outside of the first round. Repeat with as many layers as your cake calls for. Cover the top of the cake…

6 min.
it’s easy as 1 2 3 4

BASIC 1-2-3-4 CAKE Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs. It’s so straightforward, you may not even have to write it down—making it easy to impress friends and family with, oh, just a little something you whipped up. Makes 1 (9-inch) cake 1 cup (230 grams) unsalted butter, softened 2 cups (370 grams) granulated sugar 4 large eggs 3 cups (384 grams) cake flour 1 tablespoon (12 grams) baking powder 1 cup milk 2 teaspoons vanilla extract 1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one…

55 min.
35 cakes you should make this year

RASPBERRY SHORTCAKE Makes 1 (8-inch) cake Tart raspberries and rich whipped cream complement each other beautifully in this tender cake that’s sophisticated enough to serve for fancy events but simple enough for an anytime treat. Ginger Syrup: ½ cup water ¼ cup (46 grams) sugar ¼ cup sliced fresh ginger Cake: ½ cup (115 grams) unsalted butter, softened ⅔ cup (123 grams) sugar 1 large egg 1½ cups (210 grams) self-rising flour ⅔ cup whole milk ½ teaspoon vanilla extract ½ teaspoon lemon zest 3½ cups sweetened whipped cream, divided 2 ½cups fresh raspberries, divided ¼ cup toasted almonds 1. For ginger syrup: In a small saucepan, bring ½ cup water, sugar, and ginger to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 5 minutes. Pour mixture into a small bowl. Cover and refrigerate until chilled. 2. Preheat oven to 350°. Spray an 8-inch round…