Are you fascinated by how cakes rise, especially cakes made without the help of baking powder or baking soda? Ever since I was a kid, angel food cake and sponge cake, both rising to magnificent heights solely by the air beaten into them, held a special magic for me. But how does the magic happen?
with Greg Patent, Award Winning Cookbook Author
I am wild about this cake, a buttery, eggy, not-too-sweet pound cake loaded with citrus flavor. Montana is known as the Treasure State, and western Montana, where we live and where the climate is strongly influenced by Pacific coastal weather systems, tends to have milder […]
Most food processor owners don’t know how versatile their machines really are. Making cakes is something the food processor does extremely well and extremely fast. In the 1980s, Abby Mandel developed a technique by thinking out of the box. And an entirely new method of […]
When whipping whites you can do the job by hand with a wire whip or with an electric mixer. For angel food cake, which uses about 14 egg whites, either elbow grease or electricity accomplish the task in minutes. When I posted my recipe and […]
There’s crumb cake and there’s coffee cake, and in New York never the twain shall meet. Crumb cakes get their name from their special topping—buttery pea-sized crumbs resting atop a fine-textured butter cake. You can drink coffee with crumb cake, of course, but don’t call […]
These crowd-pleasing cupcakes are as delicious as they look. The startling contrast between the crimson-colored cake and the white frosting just draws people in. The advantage of a cupcake over a slice of cake is that there’s more frosting to cake ratio. Maybe that’s why […]