It's difficult not to be taken in by combinations, particularly of favorite things. In this case, it is cakes and National Public Radio. Fans of the program, All Things Considered, who also happen to be eaters and bakers of cakes, will love this new cookbook by Melissa Gray, the producer of NPR's All Things Considered.
Easy Cake Recipes – How to Bake a Cake for Newbies
Thankfully, for those who are not experienced bakers, this tempting book has devoted a chapter to cake enthusiasts who may not really know what to do in the kitchen. All bakers start somewhere, and that would be right here in the first chapter. Learn to make an easy-as-pie Brown Sugar Pound Cake, Miss Saigon Cinnamon Almond Coffee Cake, or, even some Gingerbread, Glorious Gingerbread. This confidence-boosting chapter will have all the non-bakers ready to advance.
Cookies, Bars & Pies
When the thought of layering or decorating is too much to bear, turn to this lovely chapter on all that's not cake-making, and bake a simple handheld treat that everyone can relate to, such as Peanut Butter Fingers, Oatmeal Cherry Cookies, or (heaven forbid) Fried Pies. Not all baking is about cakes.
Real Cakes: Learn to Bake Layer Cakes and Angel Food Cakes
The soon-to-be brave cake makers will appreciate this more serious chapter on making real cakes; those that have actual layers with homemade icing between them. Included are Whipped Cream Cake, Devil's Food Cake, Dark Chocolate Peppermint Pattie Cake, and Chocolate Angel Food Cake (happily recommended as treatment of PMS.)
Summary
Surprisingly for a non-baker, this book is quite a temptation. There's a calling to all who have felt ill-equipped near a cake pan to rush out and try anew. Surely, this can be done, especially by someone so trustworthy as an NPR Producer. If this busy woman can do it, so can the rest of us. Finally, a baking book for the non-bakers of the world.
Title: All Cakes Considered
Author: Melissa Gray
Publisher: Chronicle Books, 2009, 224 pps., $24.95
ISBN: 978-0-8118-6781-8
Recipe Excerpt:
Gingerbread Cake
Necessities: eight or nine-inch round pan
Ingredients:
- 1/2 cup shortening
- 1/2 cup sugar
- 1 large egg
- 1/2 cup molasses (dark or robust)
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 cup boiling water (boil more than necessary, then measure)
Directions:
- Center a rack and preheat the oven to 350 degrees F. Spray the sides and bottom of the pan with baking spray.
- Cream the shortening on medium speed and add the sugar gradually, beating thoroughly after each addition.
- Add the egg and beat until incorporated. Add the molasses and beat until incorporated.
- In a separate bowl, dry whisk the four, salt, baking soda, ginger, and cinnamon together.
- Add half of the flour mixture to the creamed mixture, beat at medium speed until blended, and then add the boiling water. Beat again, then add the remaining flour mixture and beat until smooth.
- Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick or thin knife inserted in the middle of the cake comes out clean.
- Cool the cake in the pan for 10 minutes. Remove the cake from the pan (using our plate-over-pan method) and flip it onto a cake rack (see page 28). Continue cooling the cake.
Serves: 8 to 10
Further Reading:
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