By Melissa Gray
Melissa grey is nationwide Public Radio's Cake woman. each Monday she brings a cake to the workplace for her colleagues at NPR to get pleasure from. enormous quantities of Mondays (and brownies) later, Melissa has plenty of cake-making tips on how to percentage. With greater than 50 recipes for the brownies which have been dreamed of and drooled over for a lifetimeincluding Brown Sugar Pound Cake, Peppermint and Chocolate Rum Marble Cake, Lord and girl Baltimore brownies, Dark-Chocolate purple Velvet Cake, and Honey Buttercream and Apricot Jam CakeAll brownies Considered is an important addition to each baker's library.
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Extra info for All Cakes Considered
Generally, it’s sold in two-pound boxes. Be sure you don’t buy self-rising cake flour in its place. There are also whole wheat or graham flour and stone-ground whole wheat flour, which are made by milling hard wheat from the entire wheat kernel, shell and all. They’re very nutritious compared to white flour; they have a higher protein content, anywhere from 12 to 15 percent, and are full of flavor. If you decide to fiddle around with a recipe to create a “healthier” cake by substituting wheat flour, realize two things: (1) you’re going to drastically alter the taste of your recipe, as wheat flours tend to have a nutty flavor; and (2) you’re going to have one heavy cake.
And it’s quick and easy: you don’t even need to plug in the mixer. As Dorie explains, the story behind it is that you could start making the cake when you saw guests coming up the road and it would be ready by the time they settled down for coffee. ” she laughs. The only thing I tinkered with in this recipe was the almonds: I double the quantity and toast them. I love toasted almonds and figured it was a great opportunity for you to learn a new skill. A warning here: If you’re feeding more than 8 people at the office, double the recipe, use 2 round cake pans, and add about 10 more minutes of baking time.
10. Cool the cake in the pan for 10 minutes. Remove the cake from the pan using our plateover-pan method and flip it onto a cake rack (see page 28). Continue cooling the cake on the wire rack. Ahhhhh, bananas. Remember when they were new? That unblemished, firm yellow skin, pulp perfectly ripe and waiting to be sliced for your morning cereal? Yeah. That was just five days ago, wasn’t it? And now you don’t want to eat brown bananas, you’ve really got no time to make banana bread, but times are tight and you don’t want to waste them.
All Cakes Considered by Melissa Gray