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Index Basic Golden Layers, 120 about, 117–118 Basic Soaking Syrup, 332 Banana, with Caramel Espresso Basic White Cake Layers, 119 Frosting, 156–157 Basket weave decoration, 48–49 Blackout 2003, Brooklyn, 158–160 A Bellas, Michael, 64 Chocolate Banana Quick, 125 Bench scraper, 23 Chocolate Buttermilk, Individual All-purpose flour, 7–8 Berry(ies). See also specific berries Glazed, 142–143 Almond(s) Compote, Gingered, 351 Layers, Sour Cream, about, 16 Sauce, Red, 350 124 , 82–83 Topping, 288, 291 Chocolate Coconut , 144–145 Buttercream, 325 Biscotti Crust, 240 Chocolate, German, 153–155 Chocolate-, 206–207 Biscuit, Almond, 82–83 Chocolate Guinness, 130–131 Chocolate , 200–201 Bittersweet Chocolate Chocolate Pudding, Saucy, 133 Cream Cheese , Cherry-, about, 15 Coconut Cake Layers, 119 98–99 Ganache, 276 Cornmeal, Lemon, 129 Filling, 301 Glaze, 306 Devil’s Food, Deeply Dark, 122–123 Génoise, 76–77 Mousse Cake, 246–247 Praline Paste, 333 Black Forest Cake, 194–195 Fudge, Sour Cream, with Peanut Butter Praline Powder, 334 2003, Brooklyn, 158–160 Frosting, 140–141 to toast, 37 Blueberry , 128 Toasted, Baked Alaska, Chocolate, Crumb Cake, Sour Cream–, 106–107 Ginger Spice, Fresh, 126–127 282–283 Topping, Lemon Soufflé Golden Cake Layers, Basic, 120 Toasted, Crunch Ice Cream, 360–361 with, 226–227 Lemon Lust, 164–166 Toasted, Pound Cake, 92–93 , 78–79 Orange Grove, 167–169 Toffee Crunch, 338 Bourbon, Date, Fig, and Golden Poppy Seed, Sour Cream, with White Chocolate Raspberry Cake, with, 180–182 Whipped White Chocolate 192–193 Bread flour, 8 Lemon Ganache, 138–139 Almost Foolproof Tempered Chocolate, Brioche Cake with Caramel Custard Cream, “Seven Layer,” 148–149 364–365 112–114 Toffee Pudding, Sticky, 136–137 (s) Brooklyn Blackout Cake 2003, 158–160 Torte, Chocolate Walnut, with Cognac about, 59 Brownie Latte Cheesecake, 242–243 Cream, 161–163 Chocolate, Double, Michael’s, 64–65 Brown Sugar Torte, Sacher, 150–152 Heavenly, 62–63 about, 10 Tres Leches, 134–135 pan preparation, 33 Date Cake, 136–137 White Cake Layers, Basic, 119 Apple –Ginger Plum Topping, 184 Buttercream Cake with Maple Frosting, 175 Whipped Cream, 341 Almond, 325 , Classic, 177–179 Brûlée, Apple Cheesecake, 230–232 Caramel Espresso, 328 Cheesecake Brûlée, 230–232 Bûche de Noël, Chocolate Hazelnut, 85–87 Chocolate, 83–84, 86–87, 325 Filling, 177, 303 (s) Chocolate, Silky, 326–327 Fig and Marsala Wine, 182–183 Coconut, 171 Pound, Buttermilk, Cinnamon Swirl, Espresso, 83–84 B 98–99 food coloring in, 46 Pound, Cream Cheese, Cherry-Almond, French-Style, 324 Baked Alaska, Toasted Almond Chocolate, 98–99 Hazelnut, 86–87, 325 282–283 Pound, Ginger, Lemon-Soaked, 96–97 Lemon, 165 Baking powder, 13 Pound, Luxe, 94–95 , Swiss, 322 Baking soda, 13 COPYRIGHTEDPound, Rich Marble, with MATERIALChocolate Meringue, Swiss Chocolate, 322 Banana Glaze, 102–103 Meringue, Swiss Orange, 323 Cake with Caramel Espresso Frosting, Pound, Sour Cream, Deep Chocolate, Orange, 168 156–157 104–105 piped decorations, 45 , Walnut, 67 Sticky Toffee Pudding Cake, 136–137 Pistachio, 325 Chocolate Quick Cake, 125 Butter Raspberry, 325 Ice Cream, 356–357 about, 9 Buttermilk , Crunch, Soused, to cream sugar and, 35 with Maple Frosting, 175 274–275 softening, 34 Blackout Cake 2003, Brooklyn, Ice Cream, Quick, 358 (s). See also Pound Cake(s); Coffee 158–160 Walnut Cake, 176 Cake(s)

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Buttermilk (continued) Cherry-Topped Cups, 222–223 storage of, 15 Chocolate , Individual Glazed, Chocolate, Rich, 220–221 Tempered, Almost Foolproof, 364–365 142–143 freezing, 37 types of, 14–16 , Peach, 108–109 Goat Cheese, with Fig Topping, Whipped Cream, 343 Pound Cake, Cinnamon Swirl, 98–99 236–237 Whipped Cream, White Chocolate, 346 Hazelnut Vanilla, 228–229 Chocolate Cake(s). See also Chocolate Mousse Lemon, Raspberry-Topped, 238–239 Cake(s); Chocolate Torte(s); Flourless C Lemon Soufflé, with Blueberry Topping, Cake(s); White Chocolate Cake(s) 226–227 Angel Food, Double, Michael’s, 64–65 Cacao Nib Whipped Cream, 342 Marbled Mascarpone, 240–241 Banana Quick, 125 Cake divider, 23 New York, Classic, 218–219 Black Forest, 194–195 Cake flour, 7, 8 Pumpkin, Creamy, with Ginger-Pecan Blackout 2003, Brooklyn, 158–160 Cake Layers. See also (s); Mousse Crust, 224–225 Bûche de Noël, Hazelnut, 85–87 Cake(s) Ricotta Torte, 217 Buttermilk, Individual Glazed, Banana, 156 White Chocolate Peach, 233–235 142–143 Chocolate, Sour Cream, 124 Cherry(ies) Cheesecake, Brownie Latte, 242–243 Coconut, 119 -Almond Pound Cake, Cream Cheese, Cheesecake, Marbled Mascarpone, to fill and frost, 43–44 98–99 240–241 Génoise, Almond, 76–77 Black Forest Cake, 194–195 Cheesecake, Rich, 220–221 Génoise, Classic, 74–75 Cheesecake Cups, -Topped, 222–223 Cheesecake, White Chocolate Peach, Golden, Basic, 120 Soaking Syrup, 194 233–235 Lemon, 164 Topping, Tart, 223 Chiffon Sheet, 85–86 Orange, 167 Whipped Cream, 194 Cupcakes, Coconut, 144–145 stacked, 44 Chiffon Cake(s) , 296–297 to trim and divide, 43 about, 60 Devilishly Moist, 121 White, Basic, 119 Banana Walnut, 67 Devil’s Food, Deeply Dark, 122–123 Cake leveler, 23 Banana Walnut, with Maple Mousse, German, 153–155 Cake making. See also Decorations; Ingredients 252–253 Guinness, 130–131 equipment, 23–29 Chocolate Sheet, 85–86 Ice Cream, Cookies and Cream, high-altitude baking, 38–39 Classic, 66–67 276–277 mail order sources, 367–368 Lemon, 264 Layers, Sour Cream, 124 techniques, 33–37 Lemon Sheet, 80–81 Meringue, White Chocolate Strawberry, troubleshooting guide, 39 Lime, 67 292–293 Cake pans Lime, with Ginger Mousse, 272–273 Pound, Rich Marble, with Chocolate about, 23–24 Orange, 70–71 Glaze, 102–103 to prepare, 33–34 pan preparation, 33 Pound, Sour Cream, Deep, 104–105 sizes, 29 Spiced, 67 Pudding, Saucy, 133 Cake rounds, cardboard, 24 Vanilla-Flecked, 68–69 Sour Cream, 256–257 Cake tester, 24 Chocolate. See also Chocolate decorations Sour Cream, Fudge, with Peanut Butter Cake turntable, 24 Buttercream, 83–84, 86–87, 325 Frosting, 140–141 Candied Orange Zest, 354 Buttercream, Silky, 326–327 Chocolate decorations Candy thermometer, 27–28 Buttercream, Swiss Meringue, 322 bands, 53 Caramel Crust, Cookie, 246 curls, 55 Cream, 347 Crust, Crumb, 220 grated chocolate, 55 Custard Cream, Brioche Cake with, Crust, Wafer, 262 leaves, 54–55 112–114 Drizzle, White, 209, 210, 212 ruffles, 54 Espresso Buttercream, 328 Frosting, 153–154. See also Ganache Chocolate Mousse Cake(s) Peach Topping, 186 Frosting, Dark, Sour Cream, 315 Bittersweet, 246–247 Sauce, 348 Frosting, Espresso, Rich, 320 Coconut, 254–255 Whipped Cream, Brown Sugar, 341 Frosting, Fudgy, 159, 314 Layer, 256–258 , Solid Gold, 146–147 Frosting, White Chocolate Cream Milk Chocolate–Espresso, 270–271 Cashews, about, 16 Cheese, 311 Peanut Butter, 262–263 Charlotte, Apple, Classic, 177–179 Glaze, Bittersweet, 306 White Chocolate Eggnog, 280–281 Cheesecake, Brownie Latte, 242–243 to melt, 36 White Chocolate Espresso Icebox, Cheesecake(s) morsels, about, 16 248–249 about, 215–216 Pudding Filling, 159 Chocolate Torte(s) Apple Brûlée, 230–232 Sauce, Warm, 352 Almond, 200–201

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Sacher, 150–152 Caramel Custard, Brioche Cake with, Sunken, 204–205 112–114 D Walnut, with Cognac Cream, 161–163 in Chocolate Valentine Cake, 211–213 Cinnamon Coconut, 170, 171 Dacquoise Graham Cracker Crust, 230 Crème Fraîche, 336 about, 285 Swirl Buttermilk Pound Cake, 100–101 Lime, Individual Meringue Cups with Chocolate Cake, 296–297 White Chocolate Ganache, Whipped, Fresh Berries and, 290–291 Coconut, 294 319 Mascarpone, 250 Dark Chocolate Sour Cream Frosting, 315 Classic Apple Charlotte, 177–179 Cream Cheese. See also Cheesecake(s) Date(s) Classic Chiffon Cake, 66–67 Filling, 302 Brown Sugar Cake, 136–137 Classic Génoise, 74–75 Filling, Lemon, 164, 165 Fig, and Golden Raisin Cake with Classic New York Cheesecake, 218–219 Filling, Whipped, 308 Bourbon, 180–182 Classic Vanilla Custard Sauce (Crème Anglaise), Frosting, Maple, 310 , Rum-Sopped, 188–189 355 Frosting, Spice, 310 Decorating comb, 23, 44–45 Classic Whipped Cream, 339 Frosting, White Chocolate, 311 Decorations, 43–57. See also Chocolate decora- Cocoa powder, 16 Pound Cake, Cherry-Almond, 98–99 tions; Frosting Coconut Creaming butter and sugar, 35 to fill and frost layers, 43–44 Buttercream, 171 Cream of tartar, 13 gold leaf, 56 Cake Layers, 119 Creamy Peanut Butter Frosting, 313 marzipan, 56–57 -Chocolate Almond Cake, 206–207 Creamy Pumpkin Cheesecake with Ginger- Meringue Mushrooms, 362–363 Chocolate Cupcakes, 144–145 Pecan Crust, 224–225 piped, 45–52 Cream, 170, 171 Crème Anglaise, 355 piped writing, 52 Creamy Cake, 170–171 Crème Fraîche, 336 to prepare cake layers, 43 Custard, 170 Crumb Topping stenciled, 53 Meringue Cake, 294–295 Buttermilk Peach Coffee Cake, textured patterns, 44–45 Milk Chocolate Ganache, 316 108–109 Deeply Dark Devil’s Food Cake, 122–123 Mousse Cake, Chocolate, 254–255 Ricotta Torte, 217 Devilishly Moist Chocolate Cake, 121 -Pecan Filling and Frosting, 309 Sour Cream–Blueberry Cake, 106–107 Devil’s Food Cake, Deeply Dark, 122–123 -Rum White Chocolate Ganache, Crunch(ies) DiFrancesco, David, 206 Whipped, 319 Almond, Toasted, Ice Cream, 360–361 Dot decoration, 46 Whipped Cream, 344 Almond Toffee, 338 Double boiler, 25 Whipped Cream, White Chocolate, Sesame, 274 Dredger, 24 346 Crust(s) Dried Fruit. See Fruit, Dried Coffee. See also Espresso Biscotti, 240 Drop flower decoration, 49 Syrup, 252 Chocolate Cookie, 246 Dubberley, Melanie, 274, 356 Coffee Cake(s) Chocolate Crumb, 220 about, 89 Chocolate Wafer, 262 Brioche, with Caramel Custard Cream, Ginger-Pecan, 224 E 112–114 Graham Cracker, 218, 222, 226 Buttermilk Peach, 108–109 Graham Cracker, Cinnamon, 230 Earl Grey Syrup, 259 Filled, 110–111 Graham Cracker, Honey, 236, 238 Eggnog White Chocolate Mousse Cake, Sour Cream–Blueberry Crumb, Hazelnut, 228 280–281 106–107 Pastry, 233 Eggs Cognac Cream, Chocolate Walnut Torte with, Crystallized sugar, 10 about, 14 161–163 C scroll decoration, 48 to beat, 35 Cognac Syrup, 162 Cupcakes to separate, 35 Compote, Gingered Berry, 351 Cheesecake Cups, Cherry-Topped, Equipment Confectioners’ comb, 23, 44–45 222–223 mail order sources, 367–368 Confectioners’ sugar, 10 Chocolate Coconut, 144–145 types of, 23–29 Cookies and Cream Ice Cream, 359 Curd, Lemon, 353 Espresso Cookies and Cream Ice Cream Cake, Chocolate, Custard Buttercream, 83–84 276–277 Caramel Cream, Brioche Cake with, Buttercream, Caramel, 328 Cornelli lace decoration, 52 112–114 Chocolate Frosting, Rich, 320 Cornmeal Cake, Lemon, 129 Coconut, 170 Cream, 340 Cornstarch, 13 Filling, Vanilla, 78 Latte Cheesecake, Brownie, 242–243 Corn syrup, 10 Sauce, Classic Vanilla (Crème Anglaise), Meringue Rounds, 286–287 Cream. See also Sour Cream; Whipped Cream 355

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Espresso (continued) Chocolate Valentine, 211–213 –Milk Chocolate Mousse Cake, Flourless Torte(s) G 270–271 about, 197 Syrup, 82, 83, 250 Chocolate Almond, 200–201 Ganache White Chocolate Ganache, Whipped, Chocolate, Sunken, 204–205 Bittersweet, 276 318 Flower decorations, piped, 49–52 Milk Chocolate Coconut, 316 White Chocolate Icebox Cake, 248–249 Flower nail, 25 Milk Chocolate Peanut Butter, 317 Fluffy White Frosting, 312 piped decorations, 45 Folding technique, 35–36 Whipped, 321 F Food coloring, 46 Whipped, White Chocolate, 318–319 Food processor, 25 Génoise Fats Freezing tips, 37–38 Almond, 76–77 about, 9 French-Style Buttercream, 324 Classic, 74–75 in pan preparation, 33 Fresh Ginger , 126–127 Orange, 267–268 Fig(s) Frosting. See also Buttercream; Topping(s) , 153–155 Date, and Golden Raisin Cake with about, 300 Ginger(ed) Bourbon, 180–182 of cake layers, 44 in Banana Crunch Ice Cream Cake, Filling, 304 Chocolate, 153–154. See also Ganache Soused, 274–275 Fruitcake, Rum-Sopped, 188–189 Chocolate, Dark, Sour Cream, 315 Berry Compote, 351 and Marsala Wine Cake, 182–183 Chocolate, Espresso, Rich, 320 in Fruitcake, Rum-Sopped, 188–189 Topping, Goat Cheese Cheesecake with, Chocolate, Fudgy, 159, 314 and Jasmine Plum Upside-Down Cake, 236–237 Chocolate, White, Cream Cheese, 311 184–185 Filled Coffee Cake, 110–111 Coconut-Pecan, 309 Mousse, Lime Chiffon Cake with, Filling(s). See also Buttercream; Ganache Cream Cheese Maple, 310 272–273 about, 300 Cream Cheese, Spice, 310 -Pecan Crust, 224 Almond, 301 Cream Cheese, White Chocolate, 311 Pound Cake, Lemon-Soaked, 96–97 Apple, 177, 303 food coloring in, 46 Spice Cake, Fresh, 126–127 Chocolate Pudding, 159 Meringue, 135 Syrup, 264, 265 Coconut Cream, 170, 171 Peanut Butter, Creamy, 313 Gingerbread, 128 Coconut-Pecan, 309 piped decoration with, 45 Glaze(s) Cream Cheese, 302 Sour Cream Dark Chocolate, 315 Bittersweet Chocolate, 306 Cream Cheese, Whipped, 308 Whipped Cream, 190–191, 277 Marsala, 182, 183 Crumb, 108 White, Fluffy (Seven Minute), 312 White Drizzle, 305 Custard, Vanilla, 78 Fruit-Based Cake(s). See also Fruit, Dried Goat Cheese Cheesecake with Fig Topping, Fig, 304 about, 173 236–237 Lemon Cream Cheese, 164, 165 Apple Charlotte, Classic, 177–179 Golden Cake Layers, Basic, 120 Lemon Curd, 353 Apple, with Maple Frosting, 175 Gold leaf, decorating with, 56 Lemon Silk, 80 Banana Walnut, 176 Graham Cracker Crust, 218, 222, 226 Orange, 167, 168 Black Forest, 194–195 Cinnamon, 230 to prepare cake layers for, 43–44 Lemon Soufflé, 174 Honey, 236, 238 Raspberry, 151, 192 Peach Tatin, 186–187 Granulated sugar, 10 Sour Cream, 307 Plum Upside-Down, Jasmine and Strawberry, 190 Ginger, 184–185 Whipped Cream, 190–191, 288 Raspberry White Chocolate Almond, H Whipped Cream, Raspberry, 208, 209 192–193 Flavor accents, 18–19 Strawberry , 190–191 Harlam, Carole, 177 Fleur-de-lis decoration, 47 Fruit, Dried Hazelnut(s) Flour about, 18 about, 17 to measure, 8, 34 Date, Fig, and Golden Raisin Cake with Bûche de Noël, Chocolate, 85–87 types of, 7–8 Bourbon, 180–182 Buttercream, 86–87, 325 Flourless Cake(s) Fig and Marsala Wine Cake, 182–183 Crust, 228 about, 197 Fruitcake, Rum-Sopped, 188–189 Praline Paste, 333 Chocolate Almond-Coconut, 206–207 Fruit decorations, marzipan, 57 Praline Powder, 334 Chocolate, Individual Warm, 198–199 Fruit Topping, 288, 291 Syrup, 86 Chocolate Intensity (Death by Fudge Sour Cream Cake with Peanut Butter to toast, 37 Chocolate), 202–203 Frosting, 140–141 Vanilla Cheesecake, 228–229 Chocolate Raspberry Roll, 208–210 Fudgy Chocolate Frosting, 159, 314 Heavenly Angel Food Cake, 62–63

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High-altitude baking, 38–39 Poppy Seed Pound Cake, 91 Honey(ed) K Syrup, 272 about, 12 Loaf Cake(s) Raspberries, Yogurt Mousse Cake with Kahlúa Cream, 204, 205, 270 Chocolate Banana Quick, 125 Mint Syrup and, 259–261 Knives, 25 Fruitcake, Rum-Sopped, 188–189 Honey Graham Cracker Crust, 236, 238 Pound, Lemon Poppy Seed, 91 Hot Milk , 72–73 Pound, Lime Poppy Seed, 91 L Pound, Plainly Perfect, 90 Pound, Toasted Almond, 92–93 I Lace decoration, 52 Luxe Pound Cake, 94–95 Latte Cheesecake, Brownie, 242–243 Lyle’s golden syrup, 12 Icebox Cake, White Chocolate Espresso, Layer Cake(s). See also Cake Layers 248–249 Banana, with Caramel Espresso Ice Cream Frosting, 156–157 M Banana, 356–357 Black Forest, 194–195 Banana, Quick, 358 Blackout 2003, Brooklyn, 158–160 Macadamias, about, 17 Cookies and Cream, 359 Coconut, Creamy, 170–171 Mail order sources, 367–368 Toasted Almond Crunch, 360–361 Devil’s Food, Deeply Dark, 122–123 Maple Frosting, Cream Cheese, 310 Ice Cream Cake(s) German Chocolate, 153–155 Maple Mousse, Banana Walnut Chiffon Cake about, 245 Lemon Lust, 164–166 with, 252–253 Baked Alaska, Toasted Almond Orange Grove, 167–169 Marbled Mascarpone Cheesecake, 240–241 Chocolate, 282–283 “Seven Layer,” 148–149 Marble Pound Cake, Rich, with Chocolate Banana Crunch, Soused, 274–275 Leaveners, 13–14 Glaze, 102–103 Cookies and Cream, Chocolate, Leaves Marsala Glaze, 182, 183 276–277 chocolate, 54–55 Marsala Wine and Fig Cake, 182–183 Icing. See also Frosting piped, 51 Marzipan decorations, 56–57 White Drizzle Glaze, 305 Lemon Mascarpone Individual Glazed Chocolate Buttermilk Cakes, Buttercream, 165 Cheesecake, Marbled, 240–241 142–143 Cake, Lemon Lust, 164–166 Cake, 250–251 Individual Meringue Cups with Lime Cream Cheesecake, Raspberry-Topped, Whipped Cream, 345 and Fresh Berries, 290–291 238–239 Measuring equipment, 26 Individual Warm Chocolate Cakes, 198–199 Chiffon Cake, 264 Measuring ingredients, 8, 34 Ingredients, 7–19 Chiffon , 80–81 Meringue chocolate, 14–16 Cornmeal Cake, 129 Buttercream, Swiss, 322 dried fruits, 18 Curd, 353 Buttercream, Swiss Chocolate, 322 eggs, 14 Filling, Cream Cheese, 164, 165 Buttercream, Swiss Orange, 323 fats, 9 Filling, Silk, 80 Cups, 290 flavor accents, 18–19 Ganache, White Chocolate, Whipped, Italian, 282–283 flours, 7–8 318 Layers, 292 leaveners, 13–14 Ginger Pound Cake, -Soaked, 96–97 Mushrooms, 362–363 mail order sources, 367–368 Mousse Cake with Fresh Raspberries, Shell, 288 measurement of, 8, 34 264–266 Topping, 135, 282–283 nuts, 16–18 Poppy Seed Pound Cake, 91 Meringue Cake(s) stabilizers, 13 Roll, 80–81 about, 285 sugar and sweeteners, 10–13 Soaking Syrup, 165 Chocolate Dacquoise, 296–297 Italian Meringue, 282–283 Soufflé Cake, 174 Coconut, 294–295 Soufflé Cheesecake with Blueberry Espresso Rounds, 286–287 Topping, 226–227 Individual Cups with Lime Cream and J Syrup, 96–97 Fresh Berries, 290–291 Whipped Cream, White Chocolate, 346 Mousse, Milk Chocolate–Espresso, Jasmine and Ginger Plum Upside-Down Cake, Lime 270–271 184–185 Chiffon Cake, 67 , Perfect, 288–289 Chiffon Cake with Ginger Mousse, White Chocolate Strawberry, 292–293 272–273 Michael’s Double Chocolate Angel Food Cake, Cream, Individual Meringue Cups with 64–65 Fresh Berries and, 290–291 Milk Sponge Cake, Hot Milk, 72–73

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Milk (continued) Carrot, Solid Gold, 146–147 Pound Cake, Lime, 91 , 134–135 Chocolate, Devilishly Moist, 121 Sour Cream Cake with Whipped White Milk Chocolate Pumpkin Walnut, 132 Chocolate Lemon Ganache, about, 15 , 82–84 138–139 Ganache, Coconut, 316 Orange(s) Pound Cake(s) Mousse Cake, –Espresso, 270–271 Buttercream, 168 about, 89 Peanut Butter Ganache, 317 Cake, Orange Grove, 167–169 Almond, Toasted, 92–93 Mint Syrup, 349 Chiffon Cake, 70–71 Buttermilk, Cinnamon Swirl, 98–99 Mixers, electric, 25 and Cream Cake, 267–269 Cream Cheese, Cherry-Almond, 98–99 Mixing bowls, 26 Filling, 167, 168 Ginger, Lemon-Soaked, 96–97 Molasses, 13 Génoise, 267–268 Lemon Poppy Seed, 91 Mousse Cake(s) Layer Cake, 167–168 Lime Poppy Seed, 91 about, 245 Mousse, 268 Luxe, 94–95 Banana Walnut Chiffon Cake with Soaking Syrup, 168 Marble, Rich, with Chocolate Glaze, Maple Mousse, 252–253 Syrup, 267, 268, 278–279 102–103 Bittersweet Chocolate, 246–247 White Chocolate Ganache, Whipped, Plainly Perfect, 90 Chocolate Coconut, 254–255 319 Sour Cream, Deep Chocolate, 104–105 Chocolate Layer, 256–258 Zest, Candied, 354 Praline Paste, 333 Chocolate Peanut Butter, 262–263 Oven temperature, 26 Praline Powder, 334 Ginger Mousse, Lime Chiffon Cake Oven thermometer, 26, 27 Pudding Cake(s) with, 272–273 Chocolate, Saucy, 133 Lemon, with Fresh Raspberries, Toffee, Sticky, 136–137 264–266 P Pumpkin Milk Chocolate–Espresso, 270–271 Cheesecake, Creamy, with Ginger-Pecan Oranges and Cream, 267–269 Pans. See Cake pans Crust, 224–225 Raspberry, 278–279 Parchment paper, 26 Walnut Cake, 132 Tiramisu, 250–251 Pastry bag, 26–27, 45 Pumpkin Seeds, Sugared, 335 White Chocolate Eggnog, 280–281 Pastry brush, 27 White Chocolate Espresso Icebox, Pastry Crust, 233 248–249 Pastry tips, 27 Q Yogurt, with Honeyed Raspberries and Pavlova, Perfect, 288–289 Mint Syrup, 259–261 Peach Quick Banana Ice Cream, 358 Muscovado sugar, 12 Coffee Cake, Buttermilk, 108–109 Tatin Cake, 186–187 White Chocolate Cheesecake, 233–235 R N Peanut(s), about, 17 Peanut Butter Raisin(s) New York Cheesecake, Classic, 218–219 Chocolate Mousse Cake, 262–263 about, 18 Nut(s). See also specific nuts Frosting, Creamy, 313 Fruitcake, Rum-Sopped, 188–189 about, 16–18 Milk Chocolate Ganache, 317 Golden, Date, and Fig Cake with to blanch, 36–37 Pecan(s) Bourbon, 180–182 Praline Powder, 334 about, 17 Ranhofer, Charles, 282 Sugared, 337 -Coconut Filling and Frosting, 309 Raspberry(ies) to toast, 37 -Ginger Crust, 224 Berry Sauce, Red, 350 Nut Paste to toast, 37 Buttercream, 325 about, 18 Perfect Pavlova, 288–289 Chocolate Roll, 208–210 Pistachio, 335 Piped decorations, 45–52 Chocolate Valentine Cake, 211–213 Praline, 333 Pistachio(s) Filling, 151, 192 about, 17 Fresh, Lemon Mousse Cake with, Buttercream, 325 264–266 O Paste, 335 Honeyed, Yogurt Mousse Cake with Praline Powder, 334 Mint Syrup and, 259–261 Oil, about, 9 Plainly Perfect Pound Cake, 90 Lemon Cheesecake, -Topped, 238–239 Oil-Based Cake(s) Plum Upside-Down Cake, Jasmine and Ginger, Mousse Cake(s), 278–279 about, 118 184–185 Topping, 239 Banana, with Caramel Espresso Poppy Seed Whipped Cream Filling, 209, 210 Frosting, 156–157 Pound Cake, Lemon, 91

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White Chocolate Almond Cake, Sieve, 27 Cinnamon Swirl Buttermilk Pound 192–193 Sifter, 27 Cake, 98–99 White Chocolate Ganache, Whipped, Silicone baking mats, 27 Sugar. See also Brown Sugar 319 Silky Chocolate, Buttercream, 326–327 boiled syrup, stages of, 11 Red Berry Sauce, 350 Soaking Syrup Brûlée Topping, 231 Rich Chocolate Cheesecake, 220–221 Basic, 332 to cream butter and, 35 Rich Chocolate Espresso Frosting, 320 Cherry, 194 types of, 10, 12–13 Rich Marble Pound Cake with Chocolate Glaze, Lemon, 165 White Drizzle Glaze, 305 102–103 Orange, 168 Sugared Nuts, 337 Ricotta Torte, 217 Rum, 170, 171 Sugared Pumpkin Seeds, 335 Roll Solid Gold Carrot Cake, 146–147 Sunken Chocolate Torte, 204–205 Bûche de Noël, Chocolate Hazelnut, Soufflé Cake, Lemon, 174 Superfine (castor) sugar, 12 85–87 Soufflé Cheesecake, Lemon, with Blueberry Sweet pea decoration, 49 Chocolate Raspberry, 208–210 Topping, 226–227 Swiss Meringue Buttercream, 322 Lemon, The Ultimate, 80–81 Sour Cream Chocolate, 322 Rope decoration, 47–48 Chocolate Cake, 256–257 Orange, 323 Rosebud decoration, 50 Chocolate Cake Layers, 124 Syrup. See also Soaking Syrup half rose, 50 in Cornmeal Cake, Lemon, 129 boiled sugar stages, 11 Rose decoration, 50–51 Crumb Cake, –Blueberry, 106–107 Coffee, 252 Rosette decoration, 46 Filling and Topping, 307 Cognac, 162 Ruffles, chocolate, 54 Frosting, Dark Chocolate, 315 Earl Grey, 259 Rum with Peanut Butter Espresso, 82, 83, 250 Banana Crunch Ice Cream Cake, Frosting, 140–141 Ginger, 264, 265 Soused, 274–275 in German Chocolate Cake, 153–155 Hazelnut, 86 -Coconut White Chocolate Ganache, in Lemon Soufflé, Lemon, 174 Lemon, 96–97 Whipped, 319 in Peach Tatin Cake, 186–187 Lime, 272 Fruitcake, -Sopped, 188–189 Poppy Seed Cake with Whipped White Lyle’s Golden, 12 Soaking Syrup, 170, 171 Chocolate Lemon Ganache, Mint, 349 Syrup, 150, 151, 280 138–139 Orange, 267, 268, 278–279 Pound Cake, Deep Chocolate, 104–105 Rum, 150, 151, 280 Soused Banana Crunch Ice Cream Cake, Strawberry, 190 S 274–275 Spatulas, 27 Sacher Torte, 150–152 Spice(d) T Salt, 19 Cake, 180–181 Sanding sugar, 12 Chiffon Cake, 67 Tea Sauce(s) Cream Cheese Frosting, 310 Earl Grey Syrup, 259 Caramel, 348 Ginger Cake, Fresh, 126–127 Jasmine and Ginger Plum Upside- Chocolate, Warm, 352 Sponge Cake(s) Down Cake, 184–185 Custard, Classic Vanilla (Crème about, 59 Tempered Chocolate, Almost Foolproof, Anglaise), 355 Almond Génoise, 76–77 364–365 Red Berry, 350 Boston Cream Pie, 78–79 Thermometers, 26, 27–28 Toffee, Sticky, 136 Flourless Chocolate, 208–209 Timer, 28 Saucy Chocolate Pudding Cake, 133 Hot Milk, 72–73 Tip saver, 28 Self-rising cake flour, 8 S scroll decoration, 48 Tiramisu Cake, 250–251 Semisweet chocolate, 15 Stabilizers, 13 Toasted Almond Chocolate Baked Alaska, Sesame Crunchies, 274 Stacked cakes, 44 282–283 “Seven Layer” Cake, 148–149 Star decoration, 46 Toasted Almond Crunch Ice Cream, 360–361 Seven-Minute Frosting, 312 Stenciled decoration, 53 Toasted Almond Pound Cake, 92–93 Sheet Cake(s) Sticky Toffee Pudding Cake, 136–137 Toffee Crunch, Almond, 338 Buttery, 148–149 Storage tips, 37 Toffee Pudding Cake, Sticky, 136–137 Chocolate Chiffon, 85–86 Strawberry(ies) Topping(s). See also Crumb Topping Lemon Chiffon, 80–81 Berry Sauce, Red, 350 Blueberry, 227 Shell decoration, 47 Filling, 190 Brown Sugar-Ginger Plum, 184 reverse, 47 Shortcake, 190–191 Brûlée, 231 Shortcake, Strawberry, 190–191 Syrup, 190 Caramel Peach, 186 Shortening, 9 Streusel. See also Crumb Topping Cherry, Tart, 223

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Toppings (continued) Praline Powder, 334 Brioche Cake with Caramel Custard Fig, Goat Cheese Cheesecake with, Pumpkin Cake, 132 Cream, 112–114 236–237 to toast, 37 Coffee Cake, Filled, 110–111 Fruit, 288, 291 Warm Chocolate Sauce, 352 Yockelson, Lisa, 94, 180 Peach, 234 Whipped Cream Yogurt Mousse Cake with Honeyed Raspberries Raspberry, 239 Brown Sugar, 341 and Mint Syrup, 259–261 Sour Cream, 307 Cacao Nib, 342 Whipped Cream, 275 Caramel, 347 Whipped Cream, Kahlúa, 204, 205, Cherry, 194 Z 270 Chocolate, 343 Torte(s) Classic, 339 Zest, Candied Orange, 354 Chocolate Almond, 200–201 Coconut, 344 Zester, 29 Chocolate, Sunken, 204–205 Cognac, Chocolate Walnut Torte with, Chocolate Walnut, with Cognac Cream, 161–163 161–163 Espresso, 340 flourless, about, 197 Filling, 190–191, 288 Ricotta, 217 Filling, Raspberry, 209, 210 Sacher, 150–152 Frosting, 190–191, 277 Tres Leches Cake, 134–135 Kahlúa, 204, 205, 270 Truffle Cake, 202–203 Mascarpone, 345 Turbinado sugar, 12 piped decorations, 45 Topping, 281 White Chocolate, 346 U White Chocolate Coconut, 346 White Chocolate Lemon, 346 Ultimate Lemon Roll, The, 80–81 Whipped Cream Cheese, Filling, 308 Unsweetened chocolate, 15 Whipped Ganache, 321 Upside-Down Cake, Jasmine and Ginger Plum, White Chocolate, 318–319 184–185 Whisks, 28 White Cake, 134 White Cake Layers, Basic, 119 V White Chocolate about, 15 Vacherin, 285 Cream Cheese Frosting, 311 Valentine Cake, Chocolate, 211–213 Drizzle, 209, 210, 211, 212 Vanilla Ganache, Whipped, 318–319 about, 19 Whipped Cream, 346 Chiffon Cake, -Flecked, 68–69 Whipped Cream, Coconut, 346 Custard Filling, 78 Whipped Cream, Lemon, 346 Custard Sauce, Classic (Crème White Chocolate Cake(s) Anglaise), 355 Cheesecake, Peach, 233–235 Hazelnut Cheesecake, 228–229 Espresso Icebox, 248–249 Vanilla sugar, 12 Meringue, Strawberry, 292–293 Vegetable oil, 9 Mousse, Eggnog, 280–281 Vegetable shortening, 9 Raspberry Almond, 192–193 White Drizzle Glaze, 305 White Frosting, Fluffy (Seven Minute), 312 W Whole wheat flour, 8 Wire racks, 28 Walnut(s) Wooden spoons, 28 about, 17 , 176 Banana Chiffon Cake, 67 Y Banana Chiffon Cake with Maple Mousse, 252–253 Yeast Chocolate Torte with Cognac Cream, about, 14 161–163

376 INDEX