Cakes, icings, and cheese cakes
1983
Cotton, Nathan S.
Abstract: Formulas for a variety of popular cakes, icings, and cheesecakes are revealed in this comprehensive group of quantity recipes from a professional baker's collection. Recipes list ingredients, amounts, mixing methods, and special instructions for preparation. They can be followed to the letter for perfect uniform results or modified for creative original products. Causes and remedies for various defects common to batter cakes (i.e. uneven layers; undersized cake; dark, light, sticky, or soggy crust; uneven baking; toughness; cracking; poor flavor) are outlined. Scaling and baking instructions are provided for angel food and chiffon cakes. Features include 1) a conversion table of weights and measures for eggs; flour and cereals; fruits, nuts, and peels; leavenings; liquids; shortenings; spices and flavors; sugars; and syrups, 2) common food equivalent weights and measures, 3) conversion scales for weights and liquid measures, and 4) a glossary of important terms. A subjects index is also included. (aje).
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