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Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Angel, Bundt, Chiffon, and Icebox Cakes for Today's Sweet Tooth (Anglais) Relié – 31 juillet 2012

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Hasty Cakes
     Here’s a go-to set of recipes for when time is short but delicious cake is a must. There are no elaborate layers of buttercream or fussy techniques here to slow you down; instead, you’ll find quick cakes, many of which don’t even need a mixer or more than one bowl to make. From start to finish, most of these recipes can be made in an hour or so, including bake time. Just a drizzle of heavy cream over the top and you’re ready to serve!
     These recipes span our country’s past, from colonial times when molasses-sweetened desserts were common (Shoo-Fly Cake, page 19) and cakes were typically baked in a cast-iron skillet (Blueberry Cornmeal Skillet Cake, page 25) up to the 1940s, when Ozark Pudding Cake (page 26) was served in the White House and desserts like Wacky Cake (page 21) and Berry Long Cake (page 17) were popular with frugal bakers for their inexpensive ingredients.
     These are the pages in this book that will undoubtedly become splotched with butter stains and dotted with chocolate fingerprints from repeated use. For a crowd, try the super moist chocolate Texas Sheet Cake (page 22), loved by kids of all ages. If you want a cake you can pop out of the oven and onto the table, turn to the pear-studded Ozark Pudding Cake (page 26), which wafts heavenly aromas from an ironclad skillet. And for a quick cake you can eat for breakfast, lunch, or after dinner, try Lazy Daisy Oatmeal Cake (page 24), with all its coconut goodness. All of the cakes in this chapter are quick and easy to make, and even easier to eat!
 Texas Sheet Cake
     When time is tight and you need to throw something together for a picnic or a potluck or a bake sale, this is the perfect crowd pleaser. It’s a large, thin layer of tender chocolate cake slathered with gooey chocolate frosting and sprinkled with toasted nuts. The frosting gets poured onto the cake when they are both still warm. Some say “don’t mess with Texas,” but this cake can easily be spiced up by adding a teaspoon of cinnamon to the dry ingredients or by swapping coffee for the hot water.
Bake time
32 to 35 minutes
15 by 10 by 2-inch baking pan, greased
1 cup (8 ounces) unsalted butter
1/2 cup (13/4 ounces) lightly packed premium unsweetened natural cocoa (see Cocoa Confusion, page 35)
3 tablespoons canola oil
1 cup water
2 cups (10 ounces) all-purpose flour
2 cups (14 ounces) sugar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 eggs
1/2 cup buttermilk
2 teaspoons pure vanilla extract
1/2 cup (4 ounces) unsalted butter
1/4 cup (1 ounce) lightly packed premium unsweetened cocoa, preferably Dutch-processed
1/3 cup whole milk
2 teaspoons pure vanilla extract
3 cups (12 ounces) sifted confectioners’ sugar
1/2 cup (21/8 ounces) toasted chopped nuts (such as walnuts, pecans, or hazelnuts; see Toasting Nuts, page 114)
Center an oven rack and preheat the oven to 375°F.

     To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
     While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.
     Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

Revue de presse

“Bakers will invent reasons to whip up the treats in Vintage Cakes, coached by Julie Richardson's precise and enthusiastic directions.”
 —Shelf Awareness for Readers, 8/3/12

“The cakes in this book somehow manage to seem fresh and new while simultaneously feeling familiar and immediately lovable….Whether you are considered to be The Cake Baker among your friends or just love a good dessert at the end of the day, there's a recipe or three in this book that will make you smile.”
 —The Kitchn, 7/31/12

“In Julie Richardson’s capable hands we are led back in time, down the cake walk. It takes a precise and meticulous baker to show us the way and here we are lucky to be guided by Julie’s confident voice. These recipes are tested and true for today’s bakers.”
—Kim Boyce, author of Good to the Grain and owner of Bakeshop

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Couverture | Table des matières | Extrait | Index
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Commentaires client les plus utiles sur (beta) 152 commentaires
46 internautes sur 50 ont trouvé ce commentaire utile 
Great Surprise: What's Old is New (to me) Again! 15 août 2012
Par lhk - Publié sur
Format: Relié
The consistent success I had with Richardson's Rustic Fruit Desserts made me curious about this book (her seasonal fruit recipes are now go-to's as they never fail to make me look like a baking genius.) I don't bake cake often and frankly, was skeptical about needing "another cake book" but...WOAH...this book makes me want to bake cake! The recipes seem do-able for a baker like me (enthusiastic but not a pro). I have already tried the Kentucky Bourbon and Harvey Wallbanger recipes and both are fantastic, boozy "man" cakes - delicious and celebratory without being frufru (I was trying to find just the right cake for my husband's 50th birthday and the Kentucky Bourbon cake is it!) I can't wait to work my way through the rest of this book - the Lemon and Almond Streamliner cake, the Lemon Queen Cake (served in tea cups!), The chocolate Grammy Cake and The Rhubarb Pudding Cake are all on my list of what to bake, next. Would love to hear what recipes others have tried with great results.
79 internautes sur 90 ont trouvé ce commentaire utile 
Barely any pictures! Leaves you uninspired 26 novembre 2012
Par ml09 - Publié sur
Format: Relié
I've made a couple recipes from this book (the Kentucky Bourbon Bundt Cake and the Texas Sheet Cake), and I must say that both turned out wonderfully. I was especially a big fan of the Kentucky Bourbon Bundt Cake, and would go on to say it's one of my favorite bundt cake recipes.

My problem with this book, however, is its lack of visuals. The whole concept behind the cookbook -- updating old-fashioned recipes for more contemporary tastes -- is wonderful. Unfortunately, a lot of the recipes don't have accompanying pictures! I've never heard of most of the cakes since a lot of the recipes are truly vintage (the author discovered most in a random box in her bakery's attic), so it would really be great to have accompanying visuals. For instance, how am I supposed to know what a Shinny cake looks like if it dates back to 1898 and isn't commonly found in modern times? Or another example is that the author's much beloved and incredibly popular Pink Champagne Cake -- it sounds great but it doesn't even have a photo! Is it actually pink? I have no idea.

As a result, flipping through the text-heavy book leaves me feeling uninspired and scared to try any of the recipes since I don't know what the end result will look like. I guess I just don't like flying blind while baking, which is something this book seems more than comfortable with letting you do.
19 internautes sur 21 ont trouvé ce commentaire utile 
One of my most favourite Books! 21 janvier 2014
Par eistaxi2008 - Publié sur
Format: Relié
This is my second review on, but I have to write a review on this Book, because it's one of the best I have. I don't care, that there isn't a picture on each recipe, and if they are realy vintage. What counts for me, are the results. I've baked several Cakes from it, and each one was a success (see customer pics). I own over 100 baking books, but what differs this from my other ones, are the perfect results. The recipes are straight forward, the metric conversions are perfect, the taste is amazing, and the flavour combos are unique. When I need a Cake to impress, then I pick out a Cake from this book. I'm addicted, and if one day I'd have the possibility, I will sure visit Mrs. Richardson Bakery.
I highly recommend this Book! I realy love it!
40 internautes sur 52 ont trouvé ce commentaire utile 
Great Flavors, but Lots of Kitchen Time 17 septembre 2012
Par shelfishness - Publié sur
Format: Relié
Vintage Cakes is a unique cookbook that celebrates historic cake recipes that have vanished from popular circulation. While some of them take some time, there are recipes that are certainly worth the effort with flavors like Coffee Crunch Spiral, White Chocolate Rhubarb Downside-Up Cake, Old Vermont Burnt Sugar Cake with Maple Cream Cheese Frosting, and Shoo-Fly Cake, there is a little something for everyone. Learning about the history of each of the recipes is fun with some dating back to the late 1800s.
Vintage Cakes is packed with unique cake recipes and tantalizing pictures, but many of the recipes require a fair amount of time in the kitchen. While there is a "Hasty Cakes" chapter for recipes that are quicker to whip together, most of the recipes require quite a bit of work to put together. This is a fun book, but it may be a better fit for people who are looking for unique cakes or who have a knack for baking.
23 internautes sur 30 ont trouvé ce commentaire utile 
Great cake cookbook! 26 août 2012
Par Leilani K. Burns - Publié sur
Format: Relié Achat vérifié
I have so far made only 2 recipes in this book. Loved the results. I made the Butterscotch Cream Roll up cake....Devine, light, rich and a very easy thing to make. It was a small cake, perfect if you dont want a full size layer cake and it hold up well in the fridge. I also made the Berry Long Cake with ginger crumb. I used only strawberries, as thats all I had. I went easy w/the ginger. We loved the texture of the corn meal. delish!
Beautiful book and lovely photographs.Im an experienced baker, so it was all pretty easy for me, but Im sure a novice could follow the directions.
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