All Cakes Considered
November 19, 2009 If you're intimidated by the idea of baking a cake from scratch, perhaps Melissa Gray's new book, All Cakes Considered, might change your mind. The humorous NPR producer for the show "All Things Considered" spent many hours toiling in her kitchen to refine her beloved collection of easy-to-bake cakes and cookies.
Her sassy approach will make any shy baker feel at ease with his or her baking tools. The book has a whole section (about 30 pages) on tips, advice and techniques, so you're definitely in good hands. At the very least, you'll be laughing at Gray's jokes.
The first chapter starts off with easy coffee cake recipes and eventually moves on to the fancier layer cakes. If you work through the entire book you'll soon learn to make Lady and Lord Baltimore Cakes, Martha Washington's Great Cake, and Alma's Italian Cream Cake.
Still undecided? For a sneak peek, try the Honey Buttercream and Apricot Jame Cake recipe below. It's the perfect cake for entertaining friends at tea time.
Honey Buttercream and Apricot Jam Cake
You'll need:
Two 8-inch or 9-inch round cake pans
A whisk attachment and extra bowl for mixer
A double boiler, real or improvised
A hand-held mixer
Double recipe Whipped Cream Cake (recipe follows) without frosting
1 cup sugar
4 large egg whites
3 sticks (1 1/2 cups) unsalted butter, cut into pats, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon vanilla extract
1 1/2 teaspoons honey
2/3 cup good-quality apricot jam, slightly warmed or stirred until spreadable
To Make the Cake and Frosting:
1. Make the cake layers, following the instructions for the Whipped Cream Cake.
2. While the cake is cooling, make the frosting. In the top of a double boiler over simmering water, whisk together the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about 5 minutes.
4. Add the butter pats, a third at a time, beating until smooth.
5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
6. Lower the speed to medium, and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.
To Construct the Cake:
7. Divide each cooled layer in half, and separate the halves so that you have 4 layers.
8. Place the bottom layer on the cake plate. Spread a thin layer of buttercream on the top, spreading it out from the center. Next spread a thin layer of apricot jam on top of the frosting. Add the next cake layer and repeat until you reach the crown.
9. Frost the top of the crown with buttercream. Scrape away any excess jam from the side and then frost the sides of the cake.
Whipped Cream Cake
You'll need: Two 8-inch round cake pans
1 cup whipping cream
2 eggs, beaten until thick and lemon colored
1 cup sugar
1 teaspoon vanilla
1 1/2 cups sifted cake flour
1/4 teaspoon salt
2 teaspoons baking powder
Whip cream until it holds its shape. Add eggs and whip until light as foam. Add sugar and beat again. Add vanilla. Sift flour, salt and baking powder together 3 times and add to egg mixture. Bake in greased layer cake pans in a moderate oven (350 degrees F) 25 to 30 minutes. Makes two 8 inch layers.
Recipes re-printed with permission from All Cakes Considered, by Melissa Gray, Chronicle Books 2009.
Photo credit: Annabelle Breakey & Stephen Voss
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