This site uses cookies. Learn more about cookies.

Close cookie details

OverDrive would like to use cookies to store information on your computer to improve your user experience at our Website. One of the cookies we use is critical for certain aspects of the site to operate and has already been set. You may delete and block all cookies from this site, but this could affect certain features or services of the site. To find out more about the cookies we use and how to delete them, click here to see our Privacy Policy.

If you do not wish to continue, please click here to exit this site.

Hide notification

  Main Nav

Martha Stewart's Cakes

Cover of Martha Stewart's Cakes

Martha Stewart's Cakes

Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
Borrow Borrow
A one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort...More
A one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort...More
Available formats-
  • Kindle Book
  • Adobe EPUB eBook
Languages:-
Copies-
  • Available:
    1
  • Library copies:
    2
Levels-
  • ATOS:
  • Lexile:
  • Interest Level:
  • Reading Level:

Recommended for you


 
Description-
  • A one-stop resource for cakes--birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.

    Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart's Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.

    From the Trade Paperback edition.

Excerpts-
  • From the book

    LoavesThese are anytime cakes, easy ones you want to whip up and keep on the kitchen counter to enjoy for breakfast, slice for snacks and lunchboxes, or serve with pots of tea. Rich pound cakes may be the most familiar, but plenty of other batters can be baked in the familiar rectangular pans, too. The loaves are also a cinch to dress up with fresh fruit, sauces, curds, compotes, or whipped cream for a plated dessert.

    pound cake, page 17

    Pound Cake

    Light on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients--one pound each of flour, butter, sugar, and eggs--which remain essentially the same today. This batter makes a delicious classic pound cake, and it's also the base for the variations on the following pages. A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they're cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume. Makes two 9-by-5-inch loaves

    2cups (1 pound) unsalted butter, room temperature, plus more for pans

    1pound (about 3 cups) all-purpose flour

    1teaspoon coarse salt

    21/4cups sugar (1 pound)

    1teaspoon vanilla extract

    9large eggs, room temperature, lightly beaten

    Whipped Cream, for serving (optional; page TK)

    Macerated Berries, for serving (optional; page TK)

    1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a medium bowl, whisk together flour and salt.

    2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.

    3. Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely. Serve with whipped cream and macerated berries, if desired.

    Five More Pound Cakes

    Vanilla Bean--Ginger pound cake

    Follow Pound Cake recipe (page 15), substituting seeds of 1 vanilla bean (split lengthwise and scraped) for the vanilla extract. Bake and cool as directed. For the ginger glaze: Heat 1/4 cup plus 2 tablespoons milk and 1/4 cup sliced fresh ginger in a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir in 2 cups confectioners' sugar. Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.

    Chocolate-Chip pound cake

    Follow Pound Cake recipe (page 15), folding 2 cups semisweet or bittersweet chocolate chips into finished batter. Bake and cool as directed. Serve cake with Chocolate--Coffee Liqueur Sauce (page TK) and vanilla ice cream.

    Blueberry--Sour Cream pound cake

    Follow Pound Cake recipe (page 15), substituting 1/2 cup sour cream for 1/2 cup butter. Toss 2 cups fresh blueberries with 2 tablespoons flour; fold into finished batter. Before baking, sprinkle 2 tablespoons sanding sugar over each cake. Bake and cool as directed. Serve with Whipped Cream (lemon variation; page TK).

    Toasted Coconut pound cake

    Follow Pound Cake recipe (page 15), folding 2 cups sweetened shredded coconut into finished batter. Before baking, sprinkle 1/3 cup additional coconut over each cake; bake, tented with foil, and cool as directed. Serve with mango-lime sauce: Purée 1 chopped pitted mango, 2 tablespoons fresh lime...

About the Author-
  • MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.

    For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including Martha Stewart's Cooking School, Martha's American Food, Martha Stewart's Cupcakes, Everyday Food: Great Food Fast, and Power Foods.

Title Information+
  • Publisher
    Crown Publishing Group
  • Kindle Book
    Release date:
  • Adobe EPUB eBook
    Release date:
Digital Rights Information+
  • Copyright Protection (DRM) required by the Publisher may be applied to this title to limit or prohibit printing or copying. File sharing or redistribution is prohibited. Your rights to access this material expire at the end of the lending period. Please see Important Notice about Copyrighted Materials for terms applicable to this content.

You've reached your checkout limit.

Visit your Bookshelf to manage your titles.

×

You already have this title checked out.

Want to go to your Bookshelf?

×

Recommendation Limit Reached.

You have reached the maximum number of titles you are permitted to recommend at this time.

×

Sign in to recommend this title.

Recommend your library consider adding this title to the Digital Collection.

×
×

×

To recommend Martha Stewart's Cakes, complete the following information:

*indicates required information

(comma separates multiple email addresses, i.e. bob@aol.com, bob@hotmail.com)

Subject: Check out this downloadable title at the IndyPL's Downloadable Collection


We respect your privacy. Any and all information collected at this site will be kept strictly confidential and will not be sold, reused, rented, loaned, or otherwise disclosed.

×
Recommend this title to the library to be added to the Digital Collection
Martha Stewart's Cakes
Martha Stewart's Cakes
Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
Editors of Martha Stewart Living
×
Buy it now
and help our library WIN!
Martha Stewart's Cakes
Martha Stewart's Cakes
Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more
Editors of Martha Stewart Living
Choose a retail partner below to buy this title for yourself.
A portion of this purchase goes to support your library.
Clicking on the 'Buy It Now' link will cause you to leave the library download platform website. The content of the retail website is not controlled by the library. Please be aware that the website does not have the same privacy policy as the library or its service providers.
×
×

To recommend '', complete the following information:

*indicates required information

(comma separates multiple email addresses, i.e. bob@aol.com, bob@hotmail.com)

Subject: Check out this downloadable title at the IndyPL's Downloadable Collection

We respect your privacy. Any and all information collected at this site will be kept strictly confidential and will not be sold, reused, rented, loaned, or otherwise disclosed.

×