{"product_id":"martha-stewarts-cakes-isbn-9780307954343","title":"Martha Stewart's Cakes","description":"\u003cb\u003eA one-stop cookbook for cakes—birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFrom pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.\u003cbr\u003e\u003cbr\u003eBaking trends come and go, but cakes are timeless. From the editors and photographers of \u003ci\u003eMartha Stewart Living\u003c\/i\u003e, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, \u003ci\u003eMartha Stewart's Cakes\u003c\/i\u003e has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you're aiming for and dozens of make-ahead tips make baking low-stress.\u003cb\u003eCONTENTS\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIntroduction\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLoaves\u003c\/b\u003e\u003cbr\u003ePound Cake with Variations \u003cbr\u003eLemon Pound Cakes \u003cbr\u003eBlood Orange–Olive Oil Cake \u003cbr\u003eCream Cheese Pound Cake  \u003cbr\u003eGingerbread  \u003cbr\u003eTwo-Colored-Squash Loaf Cake  \u003cbr\u003eClementine–Vanilla Bean Loaf Cake  \u003cbr\u003eRhubarb Tea Cakes \u003cbr\u003ePistachio Pound Cake  \u003cbr\u003eFruitcake  \u003cbr\u003ePumpkin, Sage, and Browned-Butter Cakes \u003cbr\u003eCornmeal-Buttermilk Loaf Cake \u003cbr\u003eRosemary Pound Cake \u003cbr\u003eCarrot Tea Cake \u003cbr\u003eChocolate-Ginger Marble Cakes \u003cbr\u003eCranberry-Orange-Walnut Tea Cakes \u003cbr\u003e \u003cbr\u003e\u003cb\u003eBundts \u0026amp; Tubes\u003c\/b\u003e\u003cbr\u003eLemon-Ginger Bundt Cake \u003cbr\u003ePeaches-and-Cream Bundt Cake \u003cbr\u003eMini Rum Bundt Cakes \u003cbr\u003eChocolate Bundt Cake \u003cbr\u003eAngel Food Cake with Variations  \u003cbr\u003eBlueberry-Lemon Bundt Cake  \u003cbr\u003eAllspice Angel-Food Cakes  \u003cbr\u003eSpiced Prune Cake \u003cbr\u003eLemon Chiffon Cake \u003cbr\u003eCannelés \u003cbr\u003eBanana Chiffon Cake \u003cbr\u003eCoconut–Rum Raisin Cake \u003cbr\u003eFresh Ginger Cake \u003cbr\u003eSour Cherry Savarins \u003cbr\u003eGlazed Pecan-Raisin Cake \u003cbr\u003eOlive Oil–Anise Mini Bundt Cakes  \u003cbr\u003eZucchini Bundt Cake  \u003cbr\u003eTangerine Cake \u003cbr\u003eGolden Cakes \u003cbr\u003e \u003cbr\u003e\u003cb\u003eCoffee Cakes\u003c\/b\u003e\u003cbr\u003eNew York–Style Crumb Cake \u003cbr\u003eUltimate Streusel Cake  \u003cbr\u003eMini Almond Coffee Cakes  \u003cbr\u003eCinnamon StreuselCoffee Cake  \u003cbr\u003eApplesauce Coffee Cake  \u003cbr\u003ePlum-Nectarine Buckle  \u003cbr\u003eBlueberry Buckle \u003cbr\u003eMeyer-Lemon Coffee Cake \u003cbr\u003eMini Cherry–PecanStreusel Loaves  \u003cbr\u003eSticky Buckwheat Cake \u003cbr\u003eAlmond-Berry Coffee Cake  \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSingle Layers\u003c\/b\u003e\u003cbr\u003eRich Chocolate Cake  \u003cbr\u003eMaple Cake  \u003cbr\u003eVanilla Sheet Cake with Malted-Chocolate Frosting  \u003cbr\u003eBreton Butter Cake  \u003cbr\u003eLighter Chocolate Cake  \u003cbr\u003eWalnut–Olive Oil Cake \u003cbr\u003eHoney Cake with Pears  \u003cbr\u003eChocolate and Hazelnut Meringue Cake  \u003cbr\u003eFlourless Chocolate Cake  \u003cbr\u003eApplesauce Cake \u003cbr\u003eOrange-Yogurt Cake \u003cbr\u003ePoppy-Seed Torte \u003cbr\u003ePecan Torte  \u003cbr\u003eCoconut Cake with Tropical Fruit  \u003cbr\u003eMolten Chocolate Cakes \u003cbr\u003eMolasses-Spice Cake \u003cbr\u003eChocolate-Coconut Sheet Cake \u003cbr\u003eAlmond Semolina Cake \u003cbr\u003eChocolate Cherry-Stout Cake \u003cbr\u003eChocolate-Coconut Sheet Cake \u003cbr\u003eAlmond Torte with Pears \u003cbr\u003eCitrus Cake \u003cbr\u003eBanana Pecan Cake \u003cbr\u003ePumpkin-Spice Cake \u003cbr\u003e\u003cbr\u003e\u003cb\u003eCheesecakes\u003c\/b\u003e\u003cbr\u003eNew York–Style Cheesecake \u003cbr\u003eCheesecake withPoached Apricot Halves \u003cbr\u003eStrawberries-and-Cream Cheesecake  \u003cbr\u003eLemon-Swirl Cheesecakewith Variations  \u003cbr\u003eBlood-Orange No-Bake Cheesecake  \u003cbr\u003eRicotta Cheesecake \u003cbr\u003eMargarita Cheesecake \u003cbr\u003eNo-Bake Spiderweb Cheesecake \u003cbr\u003eMaple Cheesecake withRoasted Pears \u003cbr\u003eChocolate Cheesecake \u003cbr\u003eGingerbread Cheesecake  \u003cbr\u003eNo-Bake Cheesecakeswith Pomegranate \u003cbr\u003e\u003cb\u003e\u003cbr\u003eIcebox Cakes\u003c\/b\u003e\u003cbr\u003eStriped Ice-Cream Cake  \u003cbr\u003eChocolate–Peanut ButterIcebox Cake \u003cbr\u003eMint Chocolate–Chip Cake  \u003cbr\u003eChocolate-ChestnutMousse Cake  \u003cbr\u003eChocolate, Banana, andGraham Cracker Icebox Cake \u003cbr\u003eLemon-BlackberrySemifreddo Roll  \u003cbr\u003eChocolate Baked Alaskas \u003cbr\u003eRaspberry Ice-Cream Cake  \u003cbr\u003eChocolate-Chip-CookieIcebox Cake  \u003cbr\u003eChocolate-BerryIce-Cream Cake \u003cbr\u003eFrozen Espresso Cheesecake \u003cbr\u003eChocolate-Hazelnut Ice-Cream Cake \u003cbr\u003eGingerbread Icebox Cake \u003cbr\u003e \u003cbr\u003e\u003cb\u003eCakes with Fruit\u003c\/b\u003e\u003cbr\u003eCranberry Upside-Down Cake \u003cbr\u003ePineapple Upside-Down Cake \u003cbr\u003eStone Fruit Upside-Down Cakes  \u003cbr\u003eCoconut-Lime-Berry Cake \u003cbr\u003eMandarin Orange-and-Vanilla Upside-Down Cake \u003cbr\u003eLemon-Fig Cake  \u003cbr\u003eApple Pie Upside-Down Cake  \u003cbr\u003eRhubarb Upside-Down Cake \u003cbr\u003eStrawberry Cake \u003cbr\u003ePear Pavlova  \u003cbr\u003eOlive-Oil Cake with Red Grapes  \u003cbr\u003ePlum Skillet Cake  \u003cbr\u003eStrawberry-Basil Shortcake \u003cbr\u003ePeach and Cornmeal Upside-Down Cake \u003cbr\u003eBlackberry Cornmeal Cake \u003cbr\u003eGingerbread-Pear Upside-Down Cake \u003cbr\u003eChocolate-Cherry Upside-Down Cakes  \u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eLayer Cakes\u003c\/b\u003e\u003cbr\u003eButtermilk Cake withChocolate Frosting \u003cbr\u003eChiffon Cake withStrawberries and Cream  \u003cbr\u003eCoconut-Pecan Cake with Milk Chocolate Ganache  \u003cbr\u003eCandied-Pecan Cake with Browned-Butter Pears  \u003cbr\u003eTender Lemon Cake  \u003cbr\u003eRed Velvet Cake  \u003cbr\u003eChocolate Truffle Cake  \u003cbr\u003eCitrus–Poppy Seed Cake  \u003cbr\u003eOne-Bowl Chocolate Cakewith Mocha Buttercream \u003cbr\u003eLemon Meringue Cake  \u003cbr\u003ePumpkin Layer Cake \u003cbr\u003eSugar-and-Spice Cake  \u003cbr\u003eVanilla Layer Cake \u003cbr\u003eApple-Ginger Stack Cake \u003cbr\u003eHummingbird Cake \u003cbr\u003eDevil’s Food Cake \u003cbr\u003eGénoise-Rum Cake  \u003cbr\u003eGerman Chocolate Cake \u003cbr\u003eRaspberry White Cake \u003cbr\u003eDouble-Chocolate Cake \u003cbr\u003e1–2-3–4 Lemon Cake  \u003cbr\u003eCarrot Cake \u003cbr\u003eChestnut-Chocolate Layer Cake \u003cbr\u003eAlmond-Orange Layer Cake \u003cbr\u003eCoconut Layer Cake \u003cbr\u003eBlack Forest Cake \u003cbr\u003eGluten-Free Chocolate Cake \u003cbr\u003e \u003cbr\u003eBASICS\u003cbr\u003ePHOTO CREDITS\u003cbr\u003eINDEX\u003cb\u003eMartha Stewart \u003c\/b\u003eis the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.\u003cbr\u003e\u003cbr\u003eFor more than twenty years, the food editors and chefs in the kitchens at \u003ci\u003e\u003cb\u003eMartha Stewart Living\u003c\/b\u003e\u003c\/i\u003e have produced dozens of bestselling cookbooks, including \u003ci\u003eMartha Stewart's Cooking School, Martha's American Food, Martha Stewart's Cupcakes, Everyday Food: Great Food Fast, \u003c\/i\u003eand \u003ci\u003ePower Foods.\u003c\/i\u003eLoaves\u003cbr\u003e\u003cbr\u003eThese are anytime cakes, easy ones you want to whip up and keep on the kitchen counter to enjoy for breakfast, slice for snacks and lunchboxes, or serve with pots of tea. Rich pound cakes may be the most familiar, but plenty of other batters can be baked in the familiar rectangular pans, too. The loaves are also a cinch to dress up with fresh fruit, sauces, curds, compotes, or whipped cream for a plated dessert.\u003cbr\u003e\u003cbr\u003ePound Cake\u003cbr\u003e\u003cbr\u003eLight on effort, heavy on satisfaction, pound cake owes its name to the traditional ingredients—one pound each of flour, butter, sugar, and eggs—which remain essentially the same today. This batter makes a delicious classic pound cake, and it’s also the base for the variations on the following pages. A couple of tips for success: Leave the butter and eggs out at room temperature for an hour before mixing; if they’re cold, the batter will not be properly smooth. Creaming the butter and sugar thoroughly is crucial, because it gives the batter the necessary volume. Makes two 9-by-5-inch loaves\u003cbr\u003e\u003cbr\u003e2 cups (1 pound) unsalted butter, room temperature, plus more for pans\u003cbr\u003e1 pound (about 3 cups) all-purpose flour\u003cbr\u003e1 teaspoon coarse salt\u003cbr\u003e2 1\/4 cups sugar (1 pound)\u003cbr\u003e1 teaspoon vanilla extract\u003cbr\u003e9 large eggs, room temperature, lightly beaten\u003cbr\u003eWhipped Cream, for serving (optional)\u003cbr\u003eMacerated Berries, for serving (optional)\u003cbr\u003e\u003cbr\u003e1. Preheat oven to 325°F. Butter two 9-by-5-inch loaf pans. In a medium bowl, whisk together flour and salt.\u003cbr\u003e\u003cbr\u003e2. With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of bowl. Reduce speed to medium; beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down sides of bowl. Reduce speed to low; add flour mixture in 4 batches, beating until just incorporated.\u003cbr\u003e\u003cbr\u003e3. Divide batter evenly between prepared pans. Tap pans on counter; smooth tops with an offset spatula. Bake until a cake tester comes out clean, about 65 minutes. Transfer pans to a wire rack to cool 30 minutes. Turn out cakes onto rack to cool completely. Serve with whipped cream and macerated berries, if desired.\u003cbr\u003e\u003cbr\u003eFive More Pound Cakes\u003cbr\u003e\u003cbr\u003eVanilla Bean–Ginger Pound Cake\u003cbr\u003e\u003cbr\u003eFollow Pound Cake recipe, substituting seeds of 1 vanilla bean (split lengthwise and scraped) for the vanilla extract. Bake and cool as directed. For the ginger glaze: Heat 1\/4 cup plus 2 tablespoons milk and 1\/4 cup sliced fresh ginger in a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir in 2 cups confectioners’ sugar. Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.\u003cbr\u003e\u003cbr\u003eChocolate-Chip Pound Cake\u003cbr\u003e\u003cbr\u003eFollow Pound Cake recipe, folding 2 cups semisweet or bittersweet chocolate chips into finished batter. Bake and cool as directed. Serve cake with Chocolate–Coffee Liqueur Sauce and vanilla ice cream.\u003cbr\u003e\u003cbr\u003eBlueberry–Sour Cream Pound Cake\u003cbr\u003e\u003cbr\u003eFollow Pound Cake recipe, substituting 1\/2 cup sour cream for 1\/2 cup butter. Toss 2 cups fresh blueberries with 2 tablespoons flour; fold into finished batter. Before baking, sprinkle 2 tablespoons sanding sugar over each cake. Bake and cool as directed. Serve with Whipped Cream (lemon variation). \u003cbr\u003e\u003cbr\u003eToasted Coconut Pound Cake\u003cbr\u003e\u003cbr\u003eFollow Pound Cake recipe, folding 2 cups sweetened shredded coconut into finished batter. Before baking, sprinkle 1\/3 cup additional coconut over each cake; bake, tented with foil, and cool as directed. Serve with mango-lime sauce: Purée 1 chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoon sugar, and a pinch of salt in a food processor until smooth. Stir in 3\/4 cup diced mango and 1 teaspoon lime zest.\u003cbr\u003e\u003cbr\u003eMarble Pound Cake\u003cbr\u003e\u003cbr\u003eFollow Pound Cake recipe, omitting flour and salt, and dividing batter in half after the eggs are mixed into the batter in step 2. Mix 1 1\/2 cups plus 2 tablespoons flour and 1 1\/2 teaspoons salt into half the batter; mix 1 cup plus 2 tablespoons flour, 1\/2 cup unsweetened cocoa powder, and 1 1\/2 teaspoons salt into the other half. Scoop batters into prepared pan, 1\/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Bake and cool as directed.\u003cbr\u003e\u003cbr\u003eLemon Pound Cakes\u003cbr\u003e\u003cbr\u003eLemon-flavored desserts always top the list of favorites among Martha Stewart Living staffers—and readers, too. This one is guaranteed to be a crowd-pleaser, with lemon zest mixed in the batter, syrup soaked into the warm cakes, and glaze poured over the top—not to mention the beautiful garnish of candied lemon slices. Makes two 9-by-5-inch loaves\u003cbr\u003e\u003cbr\u003eFor the cakes\u003cbr\u003e1 cup (2 sticks) unsalted butter, room temperature, plus more for pans\u003cbr\u003e3 cups all-purpose flour, plus more for pans\u003cbr\u003e3\/4 teaspoon salt\u003cbr\u003e1\/2 teaspoon baking soda\u003cbr\u003e2 tablespoons finely grated lemon zest (from 2 lemons)\u003cbr\u003e2 1\/2 cups granulated sugar\u003cbr\u003e6 large eggs\u003cbr\u003e1 teaspoon vanilla extract\u003cbr\u003e1 cup sour cream\u003cbr\u003e\u003cbr\u003eFor the candied lemon slices and syrup\u003cbr\u003e1 cup granulated sugar\u003cbr\u003e1 cup water\u003cbr\u003e2 lemons, sliced 1\/8 inch thick or thinner, seeds removed\u003cbr\u003e1\/3 to 1\/2 cup fresh lemon juice (from about 2 lemons)\u003cbr\u003e\u003cbr\u003eFor the glaze\u003cbr\u003e2 cups confectioners’ sugar\u003cbr\u003e4 to 6 tablespoons fresh lemon juice (from about 2 lemons)\u003cbr\u003e\u003cbr\u003e1. Make the cakes: Preheat oven to 350°F. Butter two 9-by-5-inch loaf pans; dust with flour, tapping out excess. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest.\u003cbr\u003e\u003cbr\u003e2. With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition; mix in vanilla. Reduce speed to low; beat in flour mixture in 3 batches, alternating with 2 batches of sour cream.\u003cbr\u003e\u003cbr\u003e3. Divide batter evenly between prepared pans; smooth tops with an offset spatula. Bake until a cake tester comes out clean, 55 to 65 minutes (tent loosely with foil if tops begin to brown too quickly).\u003cbr\u003e\u003cbr\u003e4. Meanwhile, make candied lemon slices and syrup: In a medium saucepan, combine granulated sugar and the water; bring to a boil, stirring to dissolve sugar. Add lemon slices; simmer very gently over medium-low heat, swirling pan occasionally, until slices are opaque throughout, about 35 minutes. Remove from heat; with a slotted spoon, transfer slices to a sheet of waxed paper. Stir lemon juice into syrup to taste.\u003cbr\u003e\u003cbr\u003e5. Remove cakes from oven. While still in pans, use a wooden skewer or toothpick to poke several holes in tops. Set aside ¼ cup lemon syrup; pour remainder over cakes. Transfer pans to a wire rack to cool completely, about 2 hours. Turn out cakes onto rack; set rack over a parchment-lined rimmed baking sheet. Brush tops and sides of cakes all over with reserved syrup.\u003cbr\u003e\u003cbr\u003e6. Make the glaze: In a small bowl, whisk together confectioners’ sugar and 4 tablespoons lemon juice; add up to 2 more tablespoons juice until glaze is pourable but thick. Pour over cakes (still on rack), letting it drip down sides. Let set, about 30 minutes. Garnish with candied lemon slices.150+ Recipes","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46304412893413,"sku":"NP9780307954343","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307954343.jpg?v=1767732293","url":"https:\/\/k12savings.com\/es\/products\/martha-stewarts-cakes-isbn-9780307954343","provider":"K12savings","version":"1.0","type":"link"}