20_469335_bindex.qxd 3/3/06 12:24 PM Page 369 Index Basic Golden Cake 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 Chocolate Cake Layers, Sour Cream, about, 16 Sauce, Red, 350 124 Biscuit, 82–83 Topping, 288, 291 Chocolate Coconut Cupcakes, 144–145 Buttercream, 325 Biscotti Crust, 240 Chocolate, German, 153–155 Chocolate-Coconut Cake, 206–207 Biscuit, Almond, 82–83 Chocolate Guinness, 130–131 Chocolate Torte, 200–201 Bittersweet Chocolate Chocolate Pudding, Saucy, 133 Cream Cheese Pound Cake, 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 Blackout Cake 2003, Brooklyn, 158–160 Frosting, 140–141 to toast, 37 Blueberry Gingerbread, 128 Toasted, Baked Alaska, Chocolate, Crumb Cake, Sour Cream–, 106–107 Ginger Spice, Fresh, 126–127 282–283 Topping, Lemon Soufflé Cheesecake Golden Cake Layers, Basic, 120 Toasted, Crunch Ice Cream, 360–361 with, 226–227 Lemon Lust, 164–166 Toasted, Pound Cake, 92–93 Boston Cream Pie, 78–79 Orange Grove, 167–169 Toffee Crunch, 338 Bourbon, Date, Fig, and Golden Raisin Cake 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 Angel Food Cake(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 Charlotte, 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 Bundt Cake(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 Meringue, 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 Chiffon Cake, Walnut, 67 Sticky Toffee Pudding Cake, 136–137 Pistachio, 325 Chocolate Quick Cake, 125 Butter Raspberry, 325 Ice Cream, 356–357 about, 9 Buttermilk Ice Cream Cake, Crunch, Soused, to cream sugar and, 35 Apple Cake with Maple Frosting, 175 274–275 softening, 34 Blackout Cake 2003, Brooklyn, Ice Cream, Quick, 358 Butter Cake(s). See also Pound Cake(s); Coffee 158–160 Walnut Cake, 176 Cake(s) INDEX 369 20_469335_bindex.qxd 3/3/06 12:24 PM Page 370 Buttermilk (continued) Cherry-Topped Cups, 222–223 storage of, 15 Chocolate Cakes, Individual Glazed, Chocolate, Rich, 220–221 Tempered, Almost Foolproof, 364–365 142–143 freezing, 37 types of, 14–16 Coffee Cake, 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 Layer Cake(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) Dacquoise, 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 Carrot Cake, 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, 200–201 370 INDEX 20_469335_bindex.qxd 3/3/06 12:24 PM Page 371 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 Fruitcake, 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