This recipe makes 2 9" cakes and 2 6" cakes. The layers freeze well, well wrapped, so go ahead and make it as long as your mixer holds 5-6 quarts. This recipe is from(affiliate) The Cake Bible, by Rose Levy Beranbaum, and it is the most buttery, golden, tender yellow cake I've tried. If you're not a fan of "eggy" cakes (what's wrong with you?!), try a white cake, instead. ... continue reading...
White Cake
Again, from The Cake Bible, by Rose Levy Beranbaum. It really is hard to beat her cake recipes. But just because it's from a book that has "Bible" in the title doesn't mean that you can't throw in some lemon zest if you want. Or some chocolate chips. I'm just saying... Why make a white cake instead of a yellow cake? Well, sometimes a white-white cake is what you want. The flavor is more pronounced vanilla, because the yolks aren't there to muddy the flavor. If you don't like "eggy" cakes, a ... continue reading...
How to Make Financiers: Rich, Nutty Tea Cakes
Why Are They Called Financiers? I don't think there's a hard and fast answer to this question. My educated guess is that they're called that because they are rich with browned butter and nuts. Do I Have to Make This With Almonds? Nope. Consider this financier recipe a template. Use your favorite nut/s (a combination is just fine) and make them your own. Then you can call them Pecan Financiers or Pistachio Financiers, or even Macadamia Financiers. Adding a few pieces of fruit would be ... continue reading...
