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EXPLOREMY LIBRARY
 / Food & Wine
Bake from Scratch

Bake from Scratch Cakes 2019

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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9 Issues

IN THIS ISSUE

1 min.
whatever sweet segues i make with baking, i always return to cake

Endlessly customizable and always impressive, a beautifully frosted, tender-crumbed cake is the ultimate baked confection. The charm lies in its versatility. Nearly all occasions call for or would be improved with a little cake. It can be the elegant finale to a dinner party or the joyous centerpiece of a birthday celebration. We have the cakes for those special occasions and more. Our layer cakes come as two-, three-, and four-tiered extravaganzas, with ice cream fillings and rich buttercream coats. The simple, dependable single-layer cake recipes offer everything from a breakfast-ready coffee cake to a boozy sheet cake packed with bourbon and brown sugar. If you’re looking for something with a flashy design and minimal effort, reach for our beautifully ridged Bundt and tube cakes that are no-fuss but gorgeous additions…

2 min.
cake-baking 101

1. CHOOSE THE RIGHT COLOR PAN. Darker pans cause a cake to bake faster and develop a darker and crispier exterior. Check the cake for doneness 5 to 10 minutes earlier and reduce the oven temperature by 25 degrees when using dark pans. Our go-to cake pan in any size is Williams Sonoma’s Goldtouch Nonstick Round Cake Pan. It’s made of commercial steel and coated in a ceramic finish, so cakes are less likely to burn. Available at williams-sonoma.com. 2. INVEST IN AN OFFSET SPATULA. You can use it in every step of cake-baking, from leveling measuring spoons to smoothing batter and frosting. We also recommend having a sturdy bench scraper and cake server on hand. 3. HAVE EVERYTHING READY TO GO. Before you start baking, place oven racks in the right position, prep pans…

2 min.
frosting 101

1. INVEST IN A DECORATING TURNTABLE. Spinning your cake makes it easier to cut layers, apply a crumb coat, or smooth frosting. One of our favorite turntables is Ateco’s 12-inch Revolving Cake Stand, because it fits most cakes and has a durable cast-iron base. Available at atecousa.com. 2. LET CAKE LAYERS COOL COMPLETELY. Never frost or fill a warm cake unless the recipe specifies otherwise. After your cake layers have cooled, wrap them in plastic wrap, and freeze them. Chilled layers are easier to work with. 3. HEAT YOUR DECORATING TOOLS. Run hot water over your tools, and wipe off excess moisture before smoothing or swirling frosting. This makes frosting more malleable. 4. APPLY A CRUMB COAT. This prevents crumbs from appearing in the final coat of frosting. Fill a piping bag with frosting, and pipe it…

27 min.
one-layer cakes

MARMALADE PUDDING Makes 8 servings Recipe by Edd Kimber This is about as traditional as it gets when it comes to old-school British puddings. Traditionally, this would be steamed, but I prefer baked because it is quicker and, frankly, less fiddly to make. The real twist in this pudding is the addition of Earl Grey tea, which, for me, makes this dessert reminiscent of breakfast—toast with lashings of butter and marmalade served alongside a mug of Earl Grey. 1 teaspoon (2 grams) loose Earl Grey tea, leaves ground to a powderScant ¼ cup (60 grams) whole milk¾ cup plus 2 tablespoons (198 grams) unsalted butter1 cup (200 grams) castor sugar6 tablespoons (18 grams) lemon zest3 large eggs (150 grams)2 cups (250 grams) self-raising flour/superfine cake flour*1 teaspoon (5 grams) baking powder⅔ cup (213 grams)…

40 min.
layer cakes

BIRTHDAY CAKES We’re sharing the classic cakes and unbeatable frostings that should be in every baker’s repertoire. Mix and match as you please for the ultimate birthday experience. Find recipes for our favorite frostings for these cakes on page 45. YELLOW CAKE Makes 1 (9-inch) cake We used extra egg yolks in this cake to give it that signature sunny shade and a deep, buttery flavor. You won’t be able to blow out the candles and slice it fast enough. 1 cup (227 grams) unsalted butter, softened2 cups (400 grams) granulated sugar3 large eggs (150 grams), room temperature2 large egg yolks (37 grams), room temperature1 teaspoon (4 grams) vanilla extract2⅔ cups (333 grams) all-purpose flour2½ teaspoons (12.5 grams) baking powder1 teaspoon (3 grams) kosher salt1 cup (240 grams) whole buttermilk, room temperature 1. Preheat oven to…

23 min.
bundt & tube cakes

TRIPLE-LAYER STRAWBERRY POUND CAKE Makes 1 (10-inch) cake Slice into this unassuming pound cake to find a surprise berry-brilliant interior. In sweet shades of strawberry and vanilla ombre, this velvet cake is the epitome of the colors and flavors of spring. 2 cups (454 grams) unsalted butter, softened3 cups (600 grams) granulated sugar1 teaspoon (3 grams) kosher salt7 large eggs (350 grams), room temperature2 teaspoons (8 grams) vanilla extract3½ cups (438 grams) all-purpose flour, divided⅓ cup (80 grams) sour cream½ cup (160 grams) strawberry preserves, divided16 drops liquid red food coloring*, divided1½ cups (30 grams) freeze-dried strawberriesStrawberry Glaze (recipe follows) 1. Preheat oven to 300°F (150°C). Butter and flour a 10-inch tube pan. Wrap exterior of pan in foil with shiny side facing out. (See Note.) 2. In the bowl of a stand mixer fitted…