cbrm - vintage cakes

I know it is not Monday, but a book that I am very excited about was released yesterday and I am anxious to tell the world about it.

I should tell you straight out that while I am a cake eater, I have not been much of a cake baker. Looking back I see that it has to do with inspiration. Cake recipes are usually left to the back of big all encompassing cookbooks. Straight recipes, no photos, no stories, no reason to break out the cake pans. Then came Vintage Cakes.

Just the title, Vintage Cakes, grabs my attention. A title like that hints at a book full of cakes that have stood that test of time.

The copy of Vintage Cakes I am working from is an advance copy. This means the photos are black and white. Once I began reading about the cakes, even the black and white photos sparked my imagination. What do these cakes look like in real life?

One of my BFFs had a birthday coming up and the first thing I made was The Classic. Perfection on a cake plate. The cake is a traditional yellow cake, the kind you find in bakeries but can not find a good recipe for at home. Tall, moist, tender, one of the best cakes I have ever eaten. The frosting is simple and uses a new to me technique that produces a thick, deeply chocolate frosting. The combination is perfect and the only traditional birthday cake recipe you will ever need. Ever.

I cut into the cake thinking I would take a photo of one slices the following day when the sun was shining. The cake did not make it that long, by the end of the night it was gone, every last crumb.

Now that you have a recipe for the best birthday cake ever it is time to see what else the book has to offer:

The Chiffon Cake. The first cake to be made with oil instead of butter, developed by insurance salesman Harry Baker in the 1920's.

Watergate Cake with Impeachment Frosting came about when instant pudding and cake mixes were popular ingredients. The recipe here replicates the flavors from scratch.

What about a Jam Cake with Caramel Chocolate Ganache?

Or a Kentucky Bourbon Cake? BTW, this cake was the prize-winning entry by Neil Lewis at the 1963 Pillsbry Bake-Off.

In the actual book, the colors are in mouthwarering full color. Every cake begins with a bit of history which makes this my favorite sort of cookbook. Hasty Cakes, Everyday Cakes, Little Cakes and Light Cakes, Flips & Rolls, Layer Cakes, Party Cakes, Filling, Frostings and Icings. Vintage Cakes has it all!

 

Posted with Blogsy

Comments

[Toby]

I would love to be a cake baker. I think this one's going to find it's way to my bookshelf even though I'm sure there are many ingredients used that I am supposed to avoid.

[kate]

Mmmm, I love cake. I like cooking them, as well.

[Patty]

My mouth is watering. They all look and sound soooo good!

[Anne]

Yes please. I will have a slice of each. :)

[Mary Mara]

Yum!

[gMarie]

Oh how I wish I baked. I might have to try my hand at it anyway. There are few my hubby would love. g

[Jujumatt]

Thanks for your lovely post Terri! The Kentucky bourbon cake is one of my favorites...and don't be afraid of the fancy pan they photographed it in, it tastes just as great in a regular old tube pan.
Julie Richardson

[Knitting Needle Sizes]

Wow. Vintage cake? That's new. Will I have a slice of it ? Totally mouth - watering. Well, chocolate cakes are very delicious, of course.

[Ruby Tuesday Coupons]

It looks great, I wonder if I can get this all recipe in the market.