Free Download Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets, by Buddy Valastro
Free Download Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets, by Buddy Valastro
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Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets, by Buddy Valastro
Free Download Baking with the Cake Boss: 100 of Buddy's Best Recipes and Decorating Secrets, by Buddy Valastro
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Amazon.com Review
Recipe from Baking with the Cake Boss: Chocolate Brownie Clusters In a bakery like Carlo's, everybody contributes some recipes at some time or another. These cookies—-which replicate the flavors and textures of a brownie in a meringue--like cookie that's miraculously crisp on the outside and gooey in the middle—-were the invention of the late, great baker Sal Picinich (who passed away while I was writing this book) and they-re pretty ingenious. What impresses me about these cookies is the complex, deeply satisfying result achieved with just a handful of ingredients: egg whites, sugar, cocoa, and nuts. The batter looks like an unholy, goopy-gooey mess. When you make these, you might even think you did something wrong—-how could it transform into something appetizing? Your doubt might even be increased by the fact that these can only be spooned onto your baking sheet; the dough is too sticky for a pastry bag and too messy to work with by hand. But trust me: Once these get into the oven, something magical happens and these ugly ducklings turn into perfect little swans—-and everybody will love the way they mimic the flavor and texture of brownies. It's a cookie to die for. Ingredients 3 extra-large egg whites 1/2 teaspoon freshly squeezed lemon juice 1 1/2 cups powdered (10X) sugar 1 1/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups unsalted raw walnut halves Instructions 1. Position a rack in the center of the oven and preheat to 325 degrees F. 2. Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure the bowl is immaculately clean; see "Egg Whites," page 56.) Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form, about 5 minutes. 3. Sift the sugar and cocoa powder into the bowl together, then fold into the batter with a rubber spatula until the batter is smooth and shiny. Fold in the walnuts, until they are well coated with the batter. 4. Line two cookie sheets with parchment paper, using nonstick spray or a dab of butter in each corner to glue the paper in place. Drop heaping tablespoons of dough 1/2 inch apart, being sure to include about the same number of walnuts (3 or 4) in each one. 5. Bake until the outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes. 6. Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack and let them cool. Enjoy the cookies right away, or store when completely cool in an airtight container at room temperature for up to 1 week. Sifting I sift ingredients for two reasons: (1) To be sure dry ingredients aren't too compacted; sifting helps ensure a lighter result in the baked good being made. (2) To better combine two or more dry ingredients that will be added to a recipe at the same time. This is especially important when you are using leavening agents such as baking powder and baking soda—-you want those strong-acting ingredients to be as evenly distributed as possible to ensure an even result across the entire baked good. (All of that said, in some cookie recipes I don't call for sifting because the dough gets mixed enough that the ingredients can't help being evenly distributed.)
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About the Author
Buddy Valastro is the star of the hit TLC series Cake Boss and Next Great Baker and author of the New York Times bestsellers Cake Boss and Baking with the Cake Boss, as well as Cooking Italian with the Cake Boss. He is owner of Carlo's Bake Shop in Hoboken and the Cake Boss factory in Jersey City, which supplies stores around the country. Buddy lives with his wife and four children in New Jersey.
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Product details
Hardcover: 352 pages
Publisher: Atria Books; First Edition edition (November 1, 2011)
Language: English
ISBN-10: 143918352X
ISBN-13: 978-1439183526
Product Dimensions:
7.4 x 1 x 9.1 inches
Shipping Weight: 15.7 ounces (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
280 customer reviews
Amazon Best Sellers Rank:
#68,046 in Books (See Top 100 in Books)
100 of Buddy's Best Recipes and Decorating Secrets...... Who wouldn't want to know some of Buddy's recipes & decorating secrets?! As a Cake Stylist, I was very happy to read and review this book. The cake world is changing everyday - who would have thought we would see the day when you can so do so many designs with cake. The possibilities are endless.I was very disappointed when I tried two of the recipes from this book. I thought maybe the editors left out an ingredient or two. I guess the real recipe is one of Buddy's secrets.Overall, this book was an okay read for me. There were a few things I learned from this book - nothing life changing. Who knows maybe one day I will try another recipe, but I'm not in a rush.
Having a lot of fun with this book. The recipes are great and I learned some new tricks. It may not survive being in the kitchen with me though. I'm kind of a messy baker. Hope I don't have to buy a second copy LOL. Love it!
a little disappointed that you need to buy certain ingredients NOT common to household kitchens
I love to bake and create a variety of decorated cakes and cupcakes. This cookbook shows a variety of different techniques, tips and recipes. After looking through this book - I had marked several things I wanted to try. I am not a professional baker, but, relatively experienced and this book met my needs. This book may also appeal to the beginning baker, because the directions are easy to follow and offers a variety of different bakery items - from simple to more complex.
I have very little experience baking (or cooking for that matter). I found this book very helpful and recommend it to anyone who classifies themselves as novice bakers. The front matter explaining cooking utensils and ingredients was especially helpful to me.
I regret ordering this book. Like the TV series, it's focused more on self-promotion and promotin various stuff that the cake boss is selling. I want to learn more about baking and NOT how to buy and use all those devices that Valastro is promoting. the recipes are bad. There are a lot of better books like the one of America's Test Kitchen. Surprisingly, I had better success with recipes provided in The Joy of Cooking. I wish I could return the book but it was too late when I realized how bad the book was.
What can I say..................this book is by the CAKE BOSS himself............Buddy Valastro! Not really much else needs to be said! It's full of great information and the recipes are of course to die for!!! Almost as good as getting to actually go to Carlos Bakery!!! I would recommend this book to anyone who loves to bake!! You can't go wrong. And you get to make all those fabulous Carlos Bakery goodies for your family and friends. This book is GOLD, I'm telling you!!!
This book was for my wife Rhonda, who is a cake decorator and Wilton Instructor. She was so happy with the book and all of the information and recipes in it. This is easy to read with beautiful pictures. She says it is a great book for beginners as well as seasoned decorators. The book is easy to understand and has a great way of teaching techniques.
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