Dede Wilson's A Baker's Field Guide to Cupcakes: Deliciously Decorated PDF

By Dede Wilson

ISBN-10: 1558323236

ISBN-13: 9781558323230

This box consultant to state-of-the-art preferred baked sturdy includes 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively adorned cupcakes for vacations, specific events, and each day.

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Extra info for A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays

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2. Reduce the baking time by 25%. Baking Pan Volume Conversions If your recipe calls for a particular pan that you either don’t have or do not care to use, look in this section for a pan (or pans) that will hold an equal or greater volume. Remember to adjust baking time accordingly: for a smaller pan, increase the baking time; for a larger pan, decrease the baking time. 8 L) Historical Measurement Conversions 60 drops = 1 tsp Butter the size of a walnut = 2 tbsp Butter the size of an egg = ¼ c Coffee cup = 1 c Dash = ⅛ tsp Dessert spoon = 1½ tsp Gill = ½ c Handful = ½ c Pinch = ⅛ tsp Salt spoon = ¼ tsp Teacup = ½ c Tin cup = 1 c Tumbler full = 2 c Wineglass = ¼ c Sugar Syrup Temperatures NOTE: The temperatures given are for sea level.

These are the kinds of recipes that you can whip up at a moment’s(ish) notice—cakes and cookies that come together quickly and can be baked right away, with nary a need to fold in egg whites. NOTE: All recipes may be made gluten-free by substituting equal amounts of Cup4Cup gluten-free flour mix for the regular flour. Also, all may be made vegan by replacing the eggs with a flax egg or other substitute, margarine or shortening, and nondairy milks. 8 L) Bundt cake I have played around with a lot of chocolate cake recipes, and after years of tinkering, I have finally found the one.

In a heatproof, very clean bowl (ideally, that of a stand mixer), gently whisk together the egg whites and sugar. Set the bowl over the simmering water and cook, whisking constantly, until the sugar has dissolved and the mixture is quite warm, about 160°F (71°C), about 5 minutes. Transfer the bowl to a stand mixer fitted with the whisk attachment. Beginning on low speed to avoid splattering, slowly increase the speed to high and beat until you have a stiff-peaked meringue (see this page ) and the bowl is cool to the touch, about 5 minutes.

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A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays by Dede Wilson


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