By Dede Wilson
This box advisor to contemporary most well-liked baked sturdy includes 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively adorned cupcakes for vacations, detailed events, and each day.
Read or Download A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays PDF
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Additional resources for A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays
It usually comes in 1-lb/455-g blocks in plastic tubs in four different types: silken, soft, ﬁrm, and extra ﬁrm. 46 / FLOUR , TOO Yogurt Plain full-fat yogurt is about as hard to ﬁnd nowadays as that proverbial needle in a haystack. The shelves of the dairy case overﬂow with nonfat, ﬂavored, low fat, custard, light, and more. Lucky for all of us, Greek yogurt has become popular and can be easily found. As a bonus, the full-fat plain variety is irresistible. Buy it often and in bulk, eat it with a little honey, and use it as you would sour cream.
Hot red pepper ﬂakes Not just for sprinkling on pizza, hot red pepper ﬂakes (or HRPF in kitchenspeak) add a wonderful gentle heat to certain soups where you want some spice but it’s not the star of the show. Kosher salt Using kosher salt is so intuitive to me at this point that I am always surprised when I see iodized salt in the supermarket or at a restaurant. Kosher salt is clean and tastes of pure salt, whereas iodized salt is chemical and harshly salty. The larger granules of kosher salt are also easier to grasp between ﬁngertips for seasoning dishes.
Once you make the switch you won’t go back. We use Morton coarse kosher salt. Nigella seeds Popular in Middle Eastern and Indian cuisines, these tiny black seeds, which look a lot like black sesame seeds or poppy seeds and have a bitter, oniony ﬂavor, are used in curries and chutneys to add depth and spice. Nutmeg We keep whole nutmegs on hand for grating as needed. A ﬁne-rasp Microplane grater is perfect for this. Nutmeg that you purchase already ground has lost a great deal of the essential oils that give it its distinctive warm ﬂavor.
A Baker's Field Guide to Cupcakes: Deliciously Decorated Crowd Pleasers for Parties and Holidays by Dede Wilson