Dimensions: 176 pages, 9.29 × 8.28 × 0.92 in
Published: July 31, 2012
Publisher: Ten Speed Press
The following ISBNs are associated with this title:
ISBN - 10: 1607741024
ISBN - 13: 9781607741022
About the Book
A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting to a Christmas standard written by a master baker and coauthor of "Rustic Fruit Desserts."
Read from the Book
Hasty Cakes Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve! These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients. These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try La
Table of Contents
Introduction The Cake Baker’s Battery The Cake Baker’s Cupboard Tips and Techniques Hasty Cakes Berry Long Cake with Ginger Crumb Rhubarb Pudding Cake Shoo-Fly Cake Grammy Cake Wacky Cake Texas Sheet Cake Lazy Daisy Oatmeal Cake Blueberry Cornmeal Skillet Cake Ozark Pudding Cake Everyday Cakes Honey Bee Cake Pearl’s Chocolate Macaroon Cake Lemon and Almond Streamliner Cake Blackberry Chocolate Cream Icebox Cake Not-for-Children Gingerbread Bundt Cake Kentucky Bourbon Cake The Harvey Wallbanger Little Cakes and Light Cakes Lemon Queen Cakes with Meringue Frosting Boston Cream Pie-lets Mississippi Mud Cupcakes with Marshmallow Frosting Malted Milk Chocolate Cupcakes Tropicups Daffodil Cake Maple Pecan Chiffon Cake with Brown Butter Icing Angel Cake with Chocolate and Orange Freckles Flips & Rolls Nectarine Oat Upside-Down Cake Butterscotch Cream Roll-Up German Chocolate Roll Coffee Crunch Spiral Chocolate Apricot Upside-Down Cake White Chocolate Rhubarb Downside-Up Cake Layer Cakes Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream Shinny Cake Stack Cake Banana Cake with Coffee Walnut Buttercream Carrot Cake with Cream Cheese Frosting Red Velvet Cake with Mascarpone Cream Cheese Frosting Watergate Cake with Impeachment Frosting Jam Cake with Caramel Chocolate Ganache Italian Cream Cake Cassata Cake Goober Cake Blitz Torte Party Cakes The Classic The Pink Cake Black & White Cake Champagne Cake Old Ver
From the Publisher
A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the new holiday standard, Gingerbread Icebox Cake with Mascarpone Mousse, written by a master baker and coauthor of Rustic Fruit Desserts.
Make every occasion—the annual bake sale, a birthday party, or even a simple Sunday supper—a celebration with this charming collection of more than 50 remastered classics.
Each recipe in Vintage Cakes is a confectionary stroll down memory lane. After sifting through her treasure trove of cookbooks and recipe cards, master baker and author Julie Richardson selected the most inventive, surprising, and just plain delicious cakes she could find. The result is a delightful and delectable time capsule of American baking, with recipes spanning a century.
Each cake has been expertly tested and retooled using the best ingredients and most up-to-date techniques. With precise and careful guidance, Richardson guides home bakers—whether total beginners or seasoned cooks—toward picture-perfect meringues, extra-creamy frostings, and lighter-than-air chiffons.
A few of the dreamy cakes that await: a chocolatey Texas Sheet Cake as large and abundant as its namesake state, the boozy Not for Children Gingerbread Bundt cake, and the sublime Lovelight Chocolate Chiffon Cake with Chocolate Whipped Cream. With recipes to make Betty Crocker proud, these nostalgic and foolproof sweets rekindle our love affair with cakes.
About the Author
JULIE RICHARDSON is the owner and head baker of Baker & Spice, a small-batch bakery and café in Portland, Oregon. She is a graduate of the Culinary Institute of America in Hyde Park, New York, and the coauthor of Rustic Fruit Desserts. Her sweet tooth led her to open her first bakery, Good Earth, in Ketchum, Idaho. Upon moving to Portland, she fell in love with the farms and fruits of the Pacific Northwest and launched Baker & Spice from a stall at the farmers’ market in 1999. Julie spends most days baking cakes, croissants, and pies or teaching classes at SweetWares, her retail bakeware shop. When Julie is not baking, she can be found digging in her garden. She lives in Portland with her husband, Matt, and their many four-legged friends.
“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson''s precise and enthusiastic directions.”
—Shelf Awareness for Readers, 8/3/12
“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there''s a recipe or three in this book that will make you smile.”
—The Kitchn, 7/31/12
“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop