Book Information: Maida Heatter’s Cakes

maida cakes Book Information: Maida Heatters CakesMaida Heatter’s Cakes

by Maida Heatter

Price: $19.99
ISBN-13: 9781449401146
ISBN-10: 1449401147
Size: 7 x 9 in.
Page Count: 368 pages

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Maida Heatter’s Cakes Reviews

maida cakes Maida Heatters Cakes Reviews“What makes me call Maida Heatter a baking goddess? Her recipes are meticulously precise and turn out delicious. No matter which recipes I’ve made, they all turned out precisely as Maida stated they would. She’s that good.” ––Project Foodie http://bit.ly/kKaohh

“A recipe for moist, flavourful banana bread is a find. A half-dozen of them, all in one book, is a discovery. And if they all come together quickly with wonderful results, well, that’s a gold mine. Maida Heatter’s Cakes has no pictures, no fancy ingredients, no special techniques — only recipes. Each begins with a brief introduction, and each is backed by Heatter’s reputation as the doyenne of desserts. But a closer look reveals an enticing depth of variety for cakes — plain, fancy, chocolate, with fruit, with vegetables, with yeast, cheesecakes and baked breads. One thing is very clear after six days of harried baking: Everything turned out. Everything was delicious.” ––The Province http://bit.ly/kIiaw6

“It would be too easy to say that Maida Heatter epitomizes that “gets better with age” adage like a fine wine, and I have a feeling she has always been pretty fantastic to chat with, anyway. She’s not half bad with a brownie, either. If only we can all be so graceful — and hilarious — about our key lime pie presidential moments at a youthful 95.” ––Eat History http://bit.ly/megEXA

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Kansas City Chocolate Dream

maida cakes Kansas City Chocolate Dream––From Maida Heatter’s Cakes/Andrews McMeel Publishing

Cake
1 cup sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons unsweetened cocoa powder (preferably Dutch-process)
²⁄3 cup granulated sugar
¾ cup milk
1 teaspoon vanilla extract
1 ounce (¼ stick) unsalted butter, melted
½ cup walnuts, broken into medium-size pieces

Topping
¹⁄3 cup granulated sugar
6 tablespoons unsweetened cocoa powder (preferably Dutch-process)
½ cup dark brown sugar, firmly packed
2 teaspoons granular instant coffee
1 cup water

Variations of this recipe pop up in many areas of the country under many different names: Chocolate Upside-Down Cake, Chocolate Sauce Pudding, Chocolate Pudding Cake, Hot Fudge Sauce Cake, to name a few. In most cases, whatever the name, you will have a square pan of chocolate cake floating in a rather thin, dark chocolate syrup; both the cake and the syrup are spooned out together and served like a pudding with a sauce.

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Let Them Eat Cake

maida cakes Let Them Eat CakeCake is making a comeback, and the revival wouldn’t be complete without a cookbook from “The Queen of Desserts.” Available now for the first time in paperback is Maida Heatter’s Cakes, a classic for those who love baking by an author who has won the James Beard Foundation Cookbook Hall of Fame Award.

First published in 1997, Maida Heatter’s Cakes has never gone out of style. The book is a “best of” collection of 175 of Maida’s most beloved cake recipes, compiled from her previous cookbooks.

Beginners and experienced bakers alike can expect sweet success with Maida’s precise, foolproof recipes and sage advice. Maida Heatter’s Cakes is packed with 13 chapters on all things cake such as Cake-Making Basics; Chocolate Cakes; Fancy Cakes; Muffins, Cupcakes, and Tassies; Cheesecakes; and much more. Recipes such as Old-Fashioned Coconut Cake, Triple-Threat Cheesecake, and Mocha Chip Chiffon Cake will have cooks’ mouths watering and taste-testers clamoring for another slice!

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About Maida Heatter

mheatter About Maida HeatterMaida Heatter, a.k.a. “the Queen of Desserts,” is the author of nine classic dessert cookbooks, including the New York Times best-seller and James Beard Award-winning Maida Heatter’s Book of Great Desserts. She is a member of the James Beard Foundation Hall of Fame, has been named to Cook’s Magazine’s Who’s Who in Cooking, and was one of the first people inducted into the Chocolatier Hall of Fame. She continues to bake joyfully from her home in Florida.

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