The Simple Art of Perfect Baking

Classic Butter Cake

Page 57

Buttermilk Cake

Page 60

White Butter Cake

Page 61

Banana Sheet Cake

Page 64

Devil's Food Cake

Page 66

Dark Chocolate Cake

Page 69

Butter Almond Cake

Page 70

Cornmeal Pound Cake

Page 75

Crystal Almond Pound Cake

Page 75

Viceroy Pound Cake

Page 78

Yogurt Cake

Page 82

Sour Cream Cake with Cocoa Filling

Page 85

Fresh Ginger Cake

Page 88

Chocolate Cake Squares

Page 92

Americana Banana Roll

Page 95

Tiffany's Heart

Page 97

Victorian Maple Cake

Page 100

Lemon Parfait Cake

Page 102

Chocolate Gemini

Page 104

Fraisia

Page 105

Rehrucken

Page 109

Classic Genoise

Page 123

Brown Sugar Genoise

Page 126

Honey Genoise

Page 128

Nut Genoise

Page 130

Almond Paste Genoise

Page 133

Orange Genoise

Page 135

Chocolate Genoise

Page 137

Cocoa Genoise

Page 140

Genoise Sheet

Page 142

Genoise Ladyfingers

Page 144

Susie Gumbert's Piece de Resistance

Page 147

St. Lily Peach Cake

Page 149

Juliet Cake

Page 152

Zebra Torte

Page 153

Gardenia Cake

Page 157

La Fleur

Page 159

Gateau Rouge

Page 162

Lucerne Cheese Torte

Page 165

Chocolate Rhapsody

Page 170

Pistachio

Page 174

Mocha Imperiale

Page 176

Jubilee Petal Cake

Page 179

Lemon Mint Torte

Page 181

Classic American Spongecake

Page 191

Classic European Spongecake

Page 194

Classic Spongecake Sheet

Page 196

Chocolate Spongecake Sheet

Page 198

Nut Spongecake Sheet

Page 200

Picq Sponge

Page 202

Sponge Ladyfingers

Page 205

Boston Trifle

Page 208

Strawberry Window Cake

Page 210

Orange Mimosa

Page 214

Hazelnut Sponge with Raspberry Whipped Cream

Page 217

Caramel Carousel

Page 220

Charlotte Malakoff

Page 223

Dutch Souffle Torte

Page 226

Indianerkrapfen

Page 227

Sacher Roulade

Page 231

Raspberry Cream Torte

Page 235

Pecan Chantilly

Page 238

Classic Angel Food Cake

Page 245

Chocolate Angel Food Cake

Page 247

Chocolate Angel Food Sheet

Page 249

Chocolate Angel Food Roll

Page 252

Duchess Cake

Page 254

Cinderella Cake

Page 256

Classic Banana Chiffon Cake

Page 258

Classic Meringue (Cold Method)

Page 264

Chocolate Meringue

Page 267

Beehive Vacherin

Page 269

Chambery Lemon Torte

Page 273

Cranberry Eistorte

Page 276

Classic Dacquoise

Page 280

Baler Dacquoise Sheet

Page 282

Chocolate Delice

Page 284

Gift Box Gateau

Page 286

Classic Piecrust

Page 305

Flag Raising Apple Pie

Page 310

Macadamia Cream Pie

Page 312

Fresh Pineapple Galette

Page 314

Butter Pastry

Page 315

Country Pear Galette

Page 316

Milk Pastry

Page 317

Butter-Kissed Apple Tarts

Page 319

Classic Sweet Pastry

Page 323

Classic Sweet Almond Pastry

Page 328

Cranberry Pecan Tart

Page 329

Milano Rice Tart

Page 332

Banana Caramel Tart

Page 334

Vendome Caramel Tart

Page 336

Lemon Tart with Blueberries

Page 339

McCole Melon Tart

Page 341

Classic Puff Pastry

Page 348

Food Processor Puff Pastry

Page 355

Fruit Puff Pastry Palettes

Page 359

Free-Form Puff Pastry Strip

Page 361

Souffle Feuillete

Page 364

Round Puff Pastry Tart Shell

Page 368

Windsor Tart

Page 371

Millefeuille Royale

Page 372

Papillon

Page 374

Classic Cream Puff Paste

Page 380

Eclairs

Page 381

Paris-Brest

Page 384

Paris-Brest Cream Puff Paste

Page 385

Poaching Syrup

Page 405

Soaking or Stock Syrup

Page 406

Classic Fondant

Page 407

Classic Marzipan

Page 409

All-Purpose Caramelized Sugar

Page 411

Glazing with Caramelized Sugar

Page 412

Classic Caramel Cream

Page 414

Classic Praline

Page 415

Praline Powder

Page 416

Classic Nougatine

Page 417

Praline Paste

Page 417

Macadamia Nut Brittle

Page 419

Classic Creme Anglaise

Page 423

Classic Pastry Cream

Page 425

Diplomat Cream

Page 426

Caramel Bavarian Cream

Page 427

Vanilla Souffle

Page 427

Pecan Bavarian Cream

Page 429

Pistachio Bavarian Cream

Page 430

Hazelnut Bavarian Cream Souffle

Page 432

Cream Cheese Filling

Page 433

Orange Sabayon Frosting

Page 435

Strawberry Mousse

Page 436

Raspberry Mousse

Page 437

Lemon Mousse

Page 438

Classic Lemon Curd

Page 440

Lemon Almond Cream

Page 441

Lime Curd (Variation)

Page 441

Rum Cream

Page 442

Classic Buttercream

Page 443

Orange Buttercream

Page 445

Chocolate Buttercream

Page 446

Coffee Buttercream

Page 446

Milk Buttercream

Page 446

Swiss Meringue

Page 448

Classic Italian Meringue

Page 449

Maple Italian Meringue

Page 451

Italian Meringue Buttercream

Page 452

Streusel

Page 454

Translucent Suger Glaze

Page 454

Classic Royal Icing

Page 455

Chocolate Royal Icing

Page 456

Coffee Essence

Page 456

Decorator's Sliced Almonds

Page 457

Freshly Grated Coconut

Page 458

Ground Almond Frangipane

Page 459

Poached Pears

Page 459

Bittersweet Chocolate Frosting

Page 460

Chocolate Sabayon Buttercream

Page 462

Chocolate Whipped Cream

Page 464

Cocoa Whipped Cream

Page 464

Chocolate-Butter Glaze

Page 465

Glossy Cocoa Glaze

Page 466

Regal Chocolate Glaze

Page 467

Viennese Chocolate Glaze

Page 468

White Chocolate Petals

Page 469

Plastic Chocolate

Page 470

Cocoa Piping Syrup

Page 471

Miniature Butterflies

Page 472

The Simple Art of Perfect Baking

Flo Braker, Dana Gallagher

Chronicle Books · 2003 · ISBN 9780811841092