Icing the Cake: 66 Fast and Fabulous Frostings, Icings, Glazes, Toppings, and Fillings For......

Jan Van Cleave, Author, Jill Van Cleave, Author, Jill Van Cleave, Author McGraw-Hill/Contemporary $8.94 (106p) ISBN 978-0-8092-4115-6
Cakes and icings are so splendidly interchangeable that bakers can make quick use of Van Cleave's scrumptious little collection, matching her frostings with their own favorite cakes. She does provide instructions for six basic cakes, such as chocolate layer and applesauce bundt, but the real fun comes in the icings. These clearly written recipes include comments on storage, and each one indicates several cake/icing combinations. Raspberry buttercream can be used with the book's own sponge cake roll or a sour cream or meringue layer cake from other cookbooks, while a Southern meringue fluff frosting flavored with molasses and rum extract can enhance a spice, carrot or rum cake. Suggestions for toppings range from simple garnishes, such as chopped nuts and crushed candy, to the more elaborate macadamia nut brittle (also good, Van Cleave notes, on ice cream) and white chocolate fruit pieces. Especially when combined with cake ideas culled from other sources, there are enough dietary indiscretions here to keep inventive bakers amused until next spring. Van Cleave is a chef. (Oct.)
Reviewed on: 10/01/1990
Release date: 10/01/1990
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