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This book, originating from *Good Housekeeping* magazine, guides the reader through the art of cake making. It focuses on mastering a few basic techniques to produce a wide variety of cakes.
It simplifies the main processes, including the rubbing-in method for plain cakes, the creaming method for richer cakes, and the whisking method for sponge cakes. Gingerbreads are also explored. Each process is described in detail with examples and additional recipes.
The book stresses the importance of accurate measurements, correct proportions and proper equipment. It also offers advice on oven temperatures and how to prepare baking tins. The recipes cover many different varieties, from plain cakes to fancy gateaux, with dedicated sections on fillings and icings. With chapters on cakes for children, cakes from other lands and special occasion cakes, this is the complete cake baking manual.
Used (good, see images, some cover wear and some page marking) Hardcover
