By Krystina Castella
Travel the realm of cake! brownies are on the middle of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are renowned highway snacks. Honey brownies have fun new beginnings in Jewish culture, and peach buns are a logo of durability in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are well known Christmas fare. This delectable cookbook bargains greater than one hundred fifty impossible to resist recipes observed through mouthwatering pictures, rules for scrumptious diversifications, and interesting ancient and cultural evidence. it is a must-have for a person who loves making (or eating!) cake.
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Additional info for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far
You simply trim the tip at the spot where it will give you the desired line thickness and squeeze the tube to pipe out the icing. It’s a very simple solution for writing messages and creating small decorations if you’re in a hurry or you don’t have authentic piping equipment on hand. What is authentic piping equipment? The traditional tool is the pastry bag, a cone-shaped bag used to extrude (pipe) icing, frosting, whipped cream, meringue, or pastry dough through a shaped tip. A coupler secures the tip to the bag.
If necessary, you can clean up the edges with a wet paintbrush or pastry brush. The beautiful design on this Armenian nutmeg cake is achieved with a stencil and confectioners’ sugar. Stamping and Cutting Marzipan and Fondant Marzipan (made from almonds; see page 324) and fondant (made from sugar; see page 324) are easily shaped into sculptural decorative forms. You can ﬁnd many specialized tools for sculpting them, but you can also use toothpicks, bamboo skewers, knives, and cookie cutters. Just think of them as edible clays, and have fun.
Continue layering, following the recipe instructions, until the cake is constructed. Phyllo is a staple in Middle Eastern, central Asian, and other regional cakes, such as the Greek tiropita shown below. Rolled cakes start off as ﬂat rectangular cakes. Bake them in a jelly roll pan, or whatever pan the recipe calls for, lined with parchment paper. When it’s baked, transfer the cake, using the paper as a lift, to a work surface while it’s still warm. ) Position the cake so one of its long edges is closest to you.
A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far by Krystina Castella