I wouldn’t consider myself a cake maker in the traditional sense. I enjoy making pound cake and snack cakes but anything more complicated usually ends up with me riding to the local bakery and placing an order. That’s not to say I’m not curious about the art of cake decorating. So naturally I was excited to see these two books in the latest shipment for ABRAM’s Dinner Party. The two books are very different in style, but if you try the recipes and techniques within you will improve your cake game beyond your wildest expectations.
The Power of Sprinkles by Amirah Kassem
No doubt you’ve seen the fun and fabulous sprinkle explosion cake made popular by Amirah Kassem, the founder of Flour Shop. The most popular version is a multi-colored, multi-layer cake filled with bright sprinkles and candies. When you cut into the cake, the sprinkles cascade out of the center in a riot of color and texture.
But you don’t have to stop with with a cake suitable for a unicorn’s birthday party. Amirah gives detailed instructions for making and assembling the cakes and choosing colors and sprinkles perfect for any occasion. The book is loaded with fun theme cakes from a clever “popcorn cake” that resembles a box of the favorite snack, to monster cakes and even the classic doll cake with the edible dress. For more adult cakes, choose from many holiday themes, including New Year’s, Valentine’s Day and a tropical flavored cake in the shape of an umbrella drink. The cakes are quite creative and are variations of the basic recipe combined with food safe coloring plus sprinkles and other candies. They’re bright and fun!
I used the basic cake recipe to make cake donuts (using a special pan) and am absolutely sold on her cream cheese frosting recipe. It worked for me the first time and it’s the one I’ll use from now on. See the recipe section below.
You’ll like The Power of Sprinkles if you’re into bold colors and photos. There are tons of fun ideas and the instructions for forming the cakes is easy to follow.
Icing on The Cake by Tessa Huff
The second book, Icing on the Cake has a very different energy than the first. This one is loaded with elegance; more tea party than birthday party. This one explores various types of classic cakes and confections. From an elegant layer cake to marcarons to eclairs and pies and tarts with the perfect flaky crust.
There were so many cakes I want to try but in the end I went with the checkerboard Battenberg Cake. I’m a sucker for almond and apricot and I’ve always been curious about these fancy cakes. It was not as difficult to assemble as I thought it would be, and I got to use more of the gel food coloring I purchased for the sprinkled donuts. I even made my own marzipan.
Another favorite was the vertical layer cake. When cut, it looks like layers run up and down instead of across. The secret is to roll a sheet cake and set it on it’s end. How cool is that? Sounds like a project I’ll tackle at another time. I’ve always been curious to try a roll cake. They look like fun!
You’ll like Icing on the Cake if you’re intrigued by the finer details of classical cakes and pastries.
Improve Your Cake Game
Both of the books have helpful sections on estimating the amount of cake batter and frosting to make. You’re not left in the cold with regard to frosting your creations, either. Both have step by step photos to help guide you through the process, although you may want to consult a video or two as well.
Let me take a minute to talk about how the books have been bound since I have hardcover versions. As with the other Abram’s books the binding and paper quality has been top notch. The photos are wonderfully rendered and the layouts are very appealing. These books are not only full of great information, they’ll look great on your shelves, too!
Which to pick? It depends on your preferences. Either choice will deliver a delicious and impressive cake that will elevate your cake game enormously.
Ingredients
- 8 ounces butter cut into small pieces, at room temperature (2 sticks)
- 16 ounces cream cheese cut into small pieces, kept cold until time to mix
- 1 tablespoon vanilla extract
- 4 cups almost 2 pounds confectioner's sugar
Instructions
- Use a mixer on medium speed to cream the butter until it is smooth.
- Add in the cream cheese and continue to mix until the two are well combined.
- Add the vanilla.
- Use a spatula to clear the sides of the bowl as needed. There should not be any lumps in the mix.
- With the mixer on low, add the confectioner's sugar a little at a time. Slowly beat the sugar into the butter and cream cheese, scraping the sides of the bowl as needed.
- Eventually you'll have a fluffy frosting that's easy to spread.
- Use right away or keep in the fridge for a week (or more)
I halved the frosting recipe and had more than enough for the cake donuts I made plus a few guilty spoonfuls before I took the rest to a friend’s house. It remained fluffy and easy to spread.
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