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Clarence Shaw - Wikipedia
Clarence Eugene Shaw
August 17, 1973(1973-08-17) (aged 47)
Clarence Eugene Shaw, sometimes credited as Gene Shaw (June 16, 1926 in Detroit – August 17, 1973 in Los Angeles) was an American jazz trumpeter.
Shaw played piano and trombone as a child. He began playing trumpet around 1946 after hearing Dizzy Gillespie's Hot House while recovering from injuries sustained in the Army. He attended the Detroit Institute of Music and studied under Barry Harris, and played locally with Lester Young, Wardell Gray, and Lucky Thompson.[citation needed]
He moved to New York City in 1956 and soon after began playing with Charles Mingus's Jazz Workshop in 1957. Among his credits with Mingus is Tijuana Moods.[citation needed] Later that year he destroyed his instrument and quit music over a fight with Mingus. He did not return to playing until 1962, after which time he formed his own ensemble. He retired again in 1964 and returned to music once more in 1968.[citation needed]
"Marj", The third track on his solo debut album Break Through was written for his wife Marjorie Belle Wilson of Kentucky. He is survived by children Keven Jean Shaw, Stacey Leah Shaw, and Lion Shaw.
Breakthrough (Argo Records, 1962)
Debut in Blue (Argo, 1963)
Carnival Sketches (Argo, 1964)
Gary W. Kennedy, "Clarence Shaw". New Grove Dictionary of Jazz online.
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The Cake Mix Doctor Returns! by Anne Byrn - Read Online
Publisher: Workman eBooksReleased: Sep 24, 2009ISBN: 9780761159483Format: book
The Cake Mix Doctor Returns! - Anne Byrn
I’m Back . . . So Let’s Bake!
My mom might have fried up chicken, stocked our freezer with soups, breads, and casseroles, carved watermelons into fruit baskets, and baked birthday cakes in the blink of an eye, but she admitted she couldn’t do everything. The cakes, she later revealed, were a lot easier to assemble if they began with a mix. Then she’d slather them with her signature from-scratch, easy Chocolate Pan Frosting!
Her casual approach would transform how my on-the-go family made birthday cakes, and later it gave me the idea to write a newspaper story about doctoring up a box of cake mix to make it taste better than if you just followed the package directions. I received so much feedback from that one story that I decided to take my mom’s approach to another level. The result was The Cake Mix Doctor, a book that gave busy cooks everywhere hundreds of yummy baking solutions.
That was ten years ago. Since the first book, I’ve gone on to write four more cookbooks—Chocolate from the Cake Mix Doctor, The Dinner Doctor, Cupcakes! from the Cake Mix Doctor, and the What Can I Bring? Cookbook. And as a result, a wonderful cooking community has formed. Through the books, my website (www.cakemixdoctor.com), and my personal appearances, people have connected with each other in and out of the kitchen. Their recipes have been shared endeavors via my website’s online community board. Whether it involves shipping a cake to a son in the military, staging a bake sale at school, baking for the local soup kitchen, or baking a daughter’s wedding cake, these cooks have embraced one another.
I’m really overwhelmed that our family’s simple approach has turned into a way of baking cakes for so many. It’s staggering and joyous at the same time to think that millions of you have celebrated birthdays and anniversaries with cakes you’ve discovered in my books, and have taught your children and grandchildren how to cook using my recipes. You have baked these cakes for aging parents. You have baked them to celebrate the birth of a baby.
Here in Nashville, I have baked right along with you, and this new book is the result. I’ve answered many of your requests with the recipes on these pages, specifically a wedding cake, and your desire for a photo, once again, for every recipe.
Over the years, my recipes have evolved, the changes indicative of how we bake today. For example, these days I add half as much cream cheese to a frosting as I used to, not only to save calories and fat but also to make the cake taste lighter. I might omit the added sugar in a recipe because the glaze makes the final cake sweet enough. Or I might reduce the oil or replace some of it with applesauce. You will see some golden-oldie recipes in this book, such as the Darn Good Chocolate Cake and my sister Susan’s lemon cake, but they have been lightened or altered slightly because this is the way I bake them today.
And because my first recipes were road tested in cities across the country as I have traveled on book tours, I have learned new and better methods for prepping, baking, frosting, and presenting the finished cakes. Many of you have suggested these new methods as well as new ingredients to try, and I share all of these in the pages that follow. You’ll find this book fresh with new ideas, but loyal to the original tried-and-true Cake Mix Doctor concepts.
For some things don’t change. Now more than ever, with the stresses and demands of the outside world, the home—and specifically the kitchen—is a refuge. Baking and sharing good food with those we love strengthens and renews us.
When we preheat the oven and grease and flour the pan, we anticipate something hot, fragrant, moist, and memorable. Our family and work lives may change, but baking is always a constant. Year after year, decade after decade, we look forward to cakes—new and old recipes—to bake and share with others.
Thank you for baking my cakes, for doctoring them up, and for requesting recipes I wasn’t aware existed so that I might go looking for them. You have kept me happily curious and in the kitchen.
In the ten years since the first Cake Mix Doctor was published I’ve learned a lot. I’ve taught cooking classes and learned about ingredients in other parts of the country. I’ve figured out the best ways to present cakes for the camera. And I’ve learned which recipes from the first book you liked the best, and how you doctored my recipes, and kept track by writing notes in the margins of the book. Well, I’ve written notes, too, so it seemed the right time for a follow-up.
And as much as we all enjoy baking cakes that begin with a cake mix, just as we did ten years ago, times have changed a bit since then. Dessert portions have gotten smaller, which is a good thing. (I’ve got plenty of smaller cakes in this book, as well as strategies for freezing leftovers for another meal—perfect for smaller families and for providing you with last-minute desserts.)
People expect more than a plain cake, so the generic chocolate layer cake of a decade ago has given way to what might be called the Starbucks cake—a triple-decker mocha or chocolate-cinnamon latte. And what used to be just cream cheese frosting now contains all kinds of fold-ins, from berries to lemon zest. Fresh cherries have replaced maraschinos. Yesterday’s caramel is now dulce de leche. But I still love the plain and simple, and hope I’ve struck a balance in this collection between the razzle-dazzle recipes and simple ones like chocolate on chocolate. These are to cake what your favorite jeans and a plain white T-shirt are to your wardrobe—timeless and comfortable.
I stick by my original philosophy that you can fool everyone by doctoring up a cake mix but you must make your own frosting. Yes, we’re busier than ever. So it’s good to know that you don’t need to bake a cake from scratch for it to be good. But canned frostings? You can easily make better frostings in your own kitchen, and I will show you how.
Join me as I take you through a new and improved baking process. Preheat your ovens. As my son says, The Cake Mix Doctor Returns!
Believe it or not, baking improves as we age. As we taste new foods, travel, try a new pan, weigh tried-and-true ingredients against newer options, take cooking classes, and sample new recipes, we bake better. We cook better. With mixing bowl in hand, practice does make perfect. Or to paraphrase the wonderful Julia Child, you can learn something from everybody you meet. If you take this attitude, you’ll never grow old, you’ll just be a better baker!
Experienced cooks know a cake is done because they smell the aroma. They can tell a frosting is ready to be spread onto a cake just by looking at how it clings to the wooden spoon. They can recognize the better cocoa, unsalted butter, the best vanilla. No wonder our grandmothers were such skilled bakers. They just had more experience.
Why are cake mixes so popular? People are comfortable with them, more comfortable than they are measuring flour and other dry ingredients into a bowl. There are just too many variables in a cake made from scratch—little land mines waiting to be detonated. You need to use the right type of flour, sift in the leavening, measure ingredients properly, let the eggs come to room temperature, and on and on. It can be a hassle even for the more accomplished cook. Add a busy schedule or an unexpected phone call or a missing ingredient, and that cake is toast. Cake mixes are successful largely because the variables are removed. They bake, they rise, they turn out of the pan. You just need to make the results interesting, but that’s where I come in.
The shortcomings of cake mixes are their use of artificial coloring and flavoring. Let’s face it, reading the ingredient list is a little like being back in chemistry lab. I have always said a perfect mix would have all-natural ingredients and still turn out moist and light the way current cake mix cakes do. At this writing, I am working on such a mix. Until then, let’s look at what’s on the shelf and select the right cake mix for the recipe.
Plain Cake Mix or Cake Mix with Pudding?
The question I have heard the most often through the years has been Which brand is plain cake mix and which brand has pudding in it? Duncan Hines makes plain cake mixes, even though the packages are labeled moist deluxe. There are some store brands that are also plain cake mix. Betty Crocker and Pillsbury, on the other hand, put pudding in their cake mixes. If you are in doubt as to just what’s in the box, call the 800 number on the cake mix package and ask.
I find plain cake mix cakes tend to rise higher in the pan. That said, I do like the moist consistency and rich flavor that result from a chocolate cake mix with pudding. So, many times it’s the recipe that dictates the particular type of cake mix I use. And some recipes in this book are very specific in calling for a plain butter recipe golden cake mix—that is cake mix without pudding.
Unfortunately, the availability of cake mixes differs across the United States, and often you just have to bake with what you find on the store shelf. You can always add instant pudding mix to a plain cake mix, but you should not add more pudding if the cake mix you are using already has pudding in it.
A drawback to pudding in a cake mix is that it may cause the cake to shrink as it cools. This is especially true when the recipe calls for additional moist ingredients, such as applesauce, sour cream, or buttermilk. But, you can always cover a shrunken cake with frosting! Martha Bowden, who tests recipes for me, has come up with a brilliant idea for adding instant pudding mix; she uses just a few tablespoons, about half a package, saving the remaining pudding for the next cake. She finds that this is not only economical, it also makes a moist cake that does not shrink. One benefit of having pudding in the mix that is often overlooked is that it helps suspend chocolate chips in the batter, so that they do not sink to the bottom of the pan. About three tablespoons of instant pudding mix will do the trick if the recipe calls for this.
Brands, Flavors, and All That Jazz
Okay, how can I be honest without stepping on any toes? The flavor and quality of cake mixes do vary from brand to brand. And generally you get what you pay for. So, I am all for trying new mixes and baking them following the instructions on the package; if you like the look and flavor, then decide if this is the cake mix for you. And if you watch the store specials, your favorite cake mix might go on sale, which means that you can stock up with a half-dozen boxes to place in your pantry where they will keep for nearly a year. That was a long-winded answer to another frequently asked question: How long do cake mixes last? No longer than one year.
As for the flavor, yellow (or vanilla), white, and chocolate cake mixes have been the most popular through the years. Most of the recipes in this book are based on these mixes. I may call for a white mix when the white color is essential, but I prefer the flavor of a yellow mix. Lately I am a bit miffed at how much food coloring is going into the yellow mixes. What are labeled butter recipe mixes are not as brightly colored as the yellow cake mixes, and I find these create more natural looking and tasting cakes.
The Cake Baker’s Basic Pantry
Here’s a list of the ingredients I turn to again and again for baking. Keep them on hand and baking will be a lot easier when you are busy.
Cake mixes: My favorite flavors of cake mix to keep in the pantry are a couple packages of yellow, a couple of golden butter recipe, a couple of deep chocolate (devil’s food), a couple of German chocolate, and a couple of spice. And I love to work with a good brownie mix, as well as a gingerbread mix.
Flour: All-purpose flour is always in my pantry. I shake some into a cake pan after misting it with vegetable oil spray or greasing it with solid vegetable shortening. This way of preparing the pan prevents the cake from sticking. Often I add all-purpose flour to a batter to make the batter more sturdy. In the case of the new version of the More Amazing German Chocolate Cake (see page 224), I added a third of a cup of flour to the recipe because I found the cake was sinking as it cooled and needed more structure. Living in the South, I tend to buy White Lily flour, but any all-purpose flour will do the job. Once opened, place the flour bag in a large resealable plastic bag to keep it fresh.
Sugar: Since sugar is an ingredient in cake mixes, I don’t add it to many of my recipes. If I do, it is because it will improve the flavor and texture of the cake. However, brown sugar and confectioners’ sugar are key ingredients in my frostings. To measure brown sugar, lightly press it into a cup measure with a spoon. Only sift confectioners’ sugar if the recipe calls for it. If stored in a tightly closed bag, confectioners’ sugar will not lump up and need sifting. Moisture makes brown sugar hard and confectioners’ sugar lumpy, so close the bags tightly.
Easiest Tricks in the Book
A little trial and error (and learning from your suggestions) has produced this list of baking essentials. What I know now that I didn’t know then . . .
1. Most of my cakes call for vegetable oil. But if they call for butter, use unsalted butter in the cake and lightly salted butter in the frosting.
2. For everyday recipes, Nestlé semisweet chocolate chips are great. Upgrade to Ghirardelli bittersweet or other premium chips if you are making a ganache frosting for a special occasion.
3. If you don’t grease the side of layer pans, you’ll have a slightly taller cake.
4. Paint Bundts and decorative pans with vegetable shortening (Crisco), then dust them with flour and your cakes will not stick to the pan.
5. The refrigerator is your friend. Cool layers there in a hurry. Let a cake frosted with cream cheese frosting set before wrapping it for storage or travel.
6. You can easily reduce the oil in a fruit-based cake by just upping the fruit a bit and decreasing the oil by the same amount.
7. Instead of an 8-ounce package of cream cheese and a stick of butter, use half the cream cheese to reduce fat and heaviness.
8. Use half a package of instant pudding mix to prevent cakes from shrinking as they cool.
9. Even if the package directions call for it, you can use some other liquid instead of water—milk, buttermilk, orange juice, or brewed coffee (especially in brownies).
10. If the layer, Bundt, or sheet cake recipe calls for chocolate chips and you’re worried that they might sink to the bottom as the cake bakes, use miniature chips.
11. Buttermilk, plain yogurt, and sour cream are amazingly interchangeable in recipes. If the recipe calls for one of these, you can easily use another one or a little bit of two to make up for what’s in the recipe. When substituting buttermilk for milk or water, use slightly more buttermilk, as it tends to be thick.
12. Keep evaporated milk in your pantry. You can substitute it for heavy cream in recipes where the cream is either baked in the batter or where it is intensely flavored with coffee, which will take away the canned taste.
13. Keep chopped nuts and grated citrus zest in your freezer. This way they are at your fingertips when you need them.
14. You can turn a yellow cake mix into a spice mix by adding one teaspoon of cinnamon, a half teaspoon of allspice, and a quarter teaspoon of nutmeg.
15. Don’t throw away a cake that falls, cracks, or overbakes. Crumble it into wine glasses, drizzle Kahlúa or rum over it, and add a scoop of vanilla ice cream.
How to Have Your Cake and Be Healthy, Too
I’m often asked how it is that my career revolves around cake baking and yet I am not fat. I guess I have learned how to live with my work—enjoy it but don’t let it get the best of me. Honestly, I’ve never fancied doing without the foods I love, like chocolate cake, because whenever I’ve tried, I just think more about them. That does not mean I’ve never dieted, because I often did in my teens, twenties, and not too long ago, after returning from Italy ten pounds heavier. But when faced with the choice of dieting or not to stay trim, I would rather eat sensibly and moderately and get exercise day-to-day so I can have my chocolate cake.
There should be a place in our lives for cake, for goodness sake. Cake plays a part in celebrations, birthdays, anniversaries, weddings, big events. It’s a joyous food and too much fun to do without. So what I do is have one reasonable slice, not two. If I have leftover cake in the house, I either give it to friends to take home with them, send it to the office with my husband, or freeze it for future meals. If a chocolate cake sits on my kitchen counter, I will carve off a slice two or three times a day, so my solution is to simply get it out of my sight—which is really hard during recipe testing for a new book. During times like these I just plan on eating more cake than usual, getting more exercise than usual—running—and cutting back on other carbs like bread and potatoes because I’m eating more cake.
Through the years I have come up with ways to slim down my cakes without sacrificing flavor. I buy reduced-fat sour cream and reduced-fat cream cheese almost all the time. The exception is when making cream cheese frostings, where whole-fat cream cheese is less watery and makes a nicer and creamier frosting. I cut back on oil and up the liquid in a cake whenever possible. Say a cake recipe calls for one cup of oil and a half cup of milk. I would change that recipe right off the bat to a half cup of oil and one cup of skim milk. I often add pumpkin and mashed bananas and applesauce to cakes. And when our family needs a lighter dessert, I’ll bake a Bundt cake and simply dust it with confectioners’ sugar instead of frosting it.
These little changes allow me to bake, eat, and enjoy cake. I think it’s important that my children see me savoring dessert and having a healthy relationship with it, too.
Eggs: To keep things simple I use only large eggs. And to make things even simpler I add these eggs straight from the refrigerator. The beauty of my recipes is that eggs do not need to be at room temperature as they must be when making cakes from scratch. Egg substitutes work well in all my recipes where eggs are needed. Consult the egg substitute package for how much to use for each egg called for in the recipe.
Butter: Lightly salted butter is still my favorite choice for frostings because that bit of salt plays nicely with the sugar and creates a frosting that seems less sweet. However, if I am using butter in a cake recipe, I now prefer unsalted. And I’ll tell you why. Mostly I suggest adding butter to cake mixes when making bars, brownies, and cookies. When I used salted butter, they started tasting too salty to me. When I made them with unsalted butter, they were better, with more of a from-scratch taste. I still veto margarine. Sorry, just don’t like the flavor. It’s either butter or vegetable oil for me.
Vegetable oil: An indispensable ingredient in my recipes, vegetable oil makes a cake moist and tender. It partners well with chocolate, letting the flavor come through and making the cake seem more chocolaty. I prefer light oils, such as canola or soybean.
Milk: In my first book I was adamant about using whole milk in frostings and many cake recipes because of the added richness. But in reality you are not going to run out and buy milk specifically for a recipe, and I know that. You want to use the milk that’s in the refrigerator! So, now if a recipe calls for milk almost 99 percent of time I just say milk. The only exception is in caramel frosting, which really is better if you make it with whole milk. Feel free to add the milk cold, straight from the fridge.
Chocolate: I have a kitchen drawer dedicated to chocolate—chips, chocolate bars, and cocoa powder. They all have a place in my recipes. And having them on hand makes me a happier and more creative cook. For chocolate chips, I prefer regular-size chips for frostings, bars, and cookies. I like miniature chips for folding into layer and Bundt cakes because they don’t sink to the bottom when baking. Bar chocolate—be it bittersweet, semisweet, white, or German’s—is handy to chop and fold into batters, turn into a frosting, or scrape into curls or shavings to decorate the top of a cake. And cocoa powder adds a little depth to an already chocolate cake batter or forms the foundation for a decadent frosting. I buy both regular and Dutch-process cocoas. The former is more ruddy brown in color and has that mild cocoa flavor most people are accustomed to whereas Dutch process has a deeper flavor and a darker color. Add a little Dutch-process cocoa and it will turn some frostings a grayish brown. Add a lot and it will make them really dark brown. Experiment with each and suit yourself. Yum!
Extracts: Vanilla, almond, lemon, orange, and peppermint are bottled as pure extracts. Maple, coconut, and rum come in the form of synthesized flavorings. I love to add all of these to cakes and frostings. I use so much vanilla that I buy it in a large bottle at the warehouse club store because it’s much cheaper that way. And I keep my little bottles of extracts and flavorings in a metal tin in the baking drawer and replenish them as they run dry. Just a half teaspoon of any of these can transform a cake. Peppermint, citrus, and almond extracts tend to be the strongest in flavor.
Nuts: My nut cabinet is my freezer door where I have sacks of pecan halves, walnuts, and whole and sliced almonds ready for baking. The freezer can keep nuts fresh for six months or more. How long they last really depends on how fresh the nuts were in the first place, how they are packaged, and how many times you open your freezer. Take nuts out of thin plastic bags and store them in heavier resealable plastic bags. Nuts can be chopped and added right to the batter, but nuts will always have more flavor if you toast them first in a 350°F oven until deep brown and fragrant. For brownies, I scatter walnuts or pecans on top of the batter before baking. For Bundt cakes I might place the chopped nuts in the bottom of the pan and pour the batter on top. As the cake bakes, the nuts toast on the bottom, and when the cake is turned out of the pan, the nuts form a crisp and attractive crust on top. Since I don’t use macadamia nuts too often, I buy them just when I plan to make a particular recipe.
Spices: My spice drawer is well stocked for cooking dinner, but my baking needs are simpler. Ground cinnamon, nutmeg, and ginger are my favorite baking spices. Buy spices in small amounts and replenish them as needed for they lose their pungency over time.
The Cake Baker’s Expanded Pantry
Cream cheese: A necessary add-in for sturdy pound cakes and cupcakes, cream cheese makes many cake batters richer and just better! When making cakes, I use reduced-fat cream cheese with no regrets. I don’t buy fat-free, and I prefer regular cream cheese for frostings. That’s because the reduced-fat kind has more moisture and can make the frosting wetter, a disadvantage if you add strawberries to it or are frosting a cake to be served in the summertime in Atlanta humidity.
Make sure cream cheese has had time to come to room temperature so it will blend evenly and not lump up in your cake or frosting. If in doubt, place it in the microwave for ten to thirty seconds. Or just dump it in the mixing bowl by itself and beat it until it softens and is creamy. While cream cheese can be frozen, it gets watery when thawed, so I only buy what I need and store it in the fridge.
Evaporated milk and heavy cream: Keep a can or two of evaporated milk on the pantry shelf. Buy heavy cream when you need it and use it by the date on the carton. In a pinch you can substitute evaporated milk for heavy cream, especially in frostings and fillings.
Buttermilk, sour cream, and yogurt: These are some of my favorite add-ins. They contribute moisture, richness, and character to a cake. Shake buttermilk well before pouring it. I use buttermilk for making pancakes and banana bread, but if you don’t think your family will use up a quart of it, buy buttermilk powder instead and store it in your refrigerator.
Sour cream is a mainstay at our house, and I use full-fat sour cream in rich fillings and frostings and the reduced-fat kind in cake batters. Plain nonfat yogurt is a great substitute wherever sour cream is called for, and it is a lot lower in fat and calories. Flavored yogurts are also fun to bake with—add them to recipes instead of some of the oil and liquid, using lemon yogurt in lemon cakes, coffee in chocolate, and so on—pairing flavors that are compatible.
Coconut: Coconut has moved down on my pantry list this go-round. In the South we can readily find the frozen unsweetened coconut that is so delicious in coconut cake and coconut cream pie. But this ingredient is hard to find outside the South, something I learned after the publication of the first book. Now I simply call for sweetened flaked coconut, found in the baking aisle most everywhere. If you can find unsweetened flaked coconut at the supermarket, buy it because the flavor is fresher. And here’s a trick passed along to me from a reader: Pulse the flaked coconut in a food processor until it is half the size and it will resemble freshly grated coconut, making a nice garnish for the top of a cake.
Lemons and oranges, orange juice: Keep citrus fruit in the drawer of your refrigerator for cooking and baking. Rinse and dry them before removing the zest with a Microplane grater. Any leftover zest can be placed in a small plastic bag and frozen. Cut the fruit in half and squeeze out the juice. You will get about a teaspoon of zest and from two to three tablespoons of juice per mediumsize lemon. Oranges yield more. A carton of orange juice is handy to have on hand to add to cake batters instead of water. Or add orange juice to butter and confectioners’ sugar for a quick buttercream frosting.
Peanut butter: Creamy or chunky, I love peanut butter as a doctoring ingredient. Add it to cake batters or to frostings.
Canned fruits: Canned apricots, pineapple, applesauce, mandarin oranges, peaches, and pears are all nice to have on hand to use in cake recipes. You can drain, chop, and add the fruit to the cake batter or puree apricots and pears first.
Pumpkin: Plain and simple, canned pumpkin is a great add-in; you’ll find it in many of my recipes. It is low in fat and high in fiber and makes a moist cake.
Butterscotch chips, white chocolate chips, toffee bits: Keep these in a baking drawer for folding into cupcake batters, topping brownies before baking, or decorating cakes.
Coffee: Leftover brewed coffee is delicious as a substitute for water in brownie recipes. Use instant coffee granules or espresso powder in batters and in frostings. Store the coffee powder on the pantry shelf.
The Cake Baker’s Equipment Essentials
Bowls: Whether you use stainless steel, ceramic, glass, or plastic bowls really depends on what you have on hand. All work. A variety of sizes is nice: Two large, a medium-size, and a few small bowls will be useful. But should you be looking to buy new bowls, I have my preferences. Choose stainless steel bowls that nest inside each other for ease of storage. These bowls are lighter in weight than glass or ceramic ones, which makes pouring batter into cake pans a lot easier. And these bowls go right into the dishwasher. The benefit of a glass bowl is that it can be placed in a microwave oven, convenient when a recipe calls for melted butter or chocolate or when the cream cheese is still cold and needs to be briefly zapped and softened.
Pans: If you’ve read my books or heard me quoted you know I am adamant about using shiny bakeware. Dark pans cause the edges of cakes to darken. They cause those edges to bake more quickly and thus the cake doesn’t cook evenly. Shiny baking pans reflect heat, resulting in even baking. There are several good brands out there made from either aluminum or aluminized steel. Invest in good pans because they’ll last you a lifetime. I am still baking strong with my 9-inch rounds, sheet pans, and Bundts.
You will need three 9-inch pans, a 12-cup Bundt, possibly a 10-inch tube pan for pound cakes, a 13 by 9–inch metal baking pan, and a 9- or 10-inch springform pan for cheesecakes, if you like. The rectangular springform is a wonderful new pan in which you can bake sheet cakes, then release the sides for easy frosting. Serve the cake right on the base of the pan. If possible, buy rectangular pans that have snap-on plastic lids because these come in so handy for toting. You’ll also want to have two cupcake or muffin pans, each with twelve wells, and two baking sheets.
What to Give the Cake Baker
A new cake saver. Pick out a durable one with a handle and a locking lid. Tie a bow on the handle and place a freshly baked cake inside.
A cake stand. Like shoes, you can’t have too many. Your first cake stand needs to be stainless steel or glass. These are the most durable and any cake looks great on them. Then move into ceramics in basic colors or brights—one of my favorites is a pink scalloped stand, on which I place cupcakes or a chocolate layer cake. Search flea markets for antique glass stands. Also fun are stackable stands for a multitiered look when the baker entertains.
Bowls. Bakers always love a new bowl—a large stainless steel or a retro glass one. Maybe it’s a set of nesting bowls, which are perfect for small kitchens. Maybe it’s a bright orange ceramic bowl to be used for mixing and also holding goodies on Halloween.
Metal icing knives. Again, the more the merrier. I love the short chubby ones for icing cupcakes. And the long professional ones frost an attractive cake.
Baking supplies. No one can pass up pretty cupcake liners, fun sugar sprinkles, sanding sugars in glorious colors, or a fine bottle of vanilla extract. Chocolate, espresso powder, good cinnamon—the list could go on and on. Package these in a reusable plastic storage bin or an antique basket.
Mixer: Any electric mixer you have will work with my recipes. I prefer an electric hand mixer for cake batters because you are not as likely to overbeat the batter. Overbeating batters that are based on cake mix can cause tunneling and tough cakes. If you use a stand mixer for cake batters be sure to beat them on low speed and watch the clock so you don’t overbeat. Sturdy restaurant-style stand mixers are best for frostings and for whipping cream.
These Pans Are a-Changin’
If you want to bake a layer cake using a recipe for . . .
A BUNDT OR TUBE CAKE: Choose a lighter-weight cake made with 3 eggs and that has few added ingredients. Bake the layers for 28 to 32 minutes at 350°F. Add a compatible frosting. Depending upon how full you fill the pans, a Bundt cake recipe can be used for a two- or three-layer cake.
CUPCAKES OR MUFFINS: Choose lighter-weight cupcakes or muffins made with 3 eggs and that have few added ingredients. Bake the layers for 28 to 32 minutes at 350°F. Omit any fillings.
A SHEET CAKE: Make sure you pick a sheet cake that doesn’t have a lot of addins, like chocolate chips; these will weigh down a layer cake and cause it to sink. You may need more frosting than the recipe makes.
If you want to bake a Bundt or tube pan cake using a recipe for . . .
LAYERS: Choose a sturdy cake containing 3 or 4 eggs. The cake will be baked in 45 to 55 minutes at 350°F. You can use a recipe for either a two- or a three-layer cake.
CUPCAKES OR MUFFINS: Look for a moist recipe with plenty of oil or liquid and that contains 3 to 4 eggs. The cake will be baked in 20 to 25 minutes at 350°F. A recipe that makes 18 to 24 cupcakes will make one Bundt cake.
A SHEET CAKE: Look for a moist recipe with plenty of oil or liquid and that contains 3 to 4 eggs. The cake will be baked in 50 to 60 minutes at 350°F.
If you want to bake cupcakes or muffins using a recipe for . . .
A BUNDT OR TUBE CAKE:This will result in a good conversion. Bake the cupcakes or muffins for 20 to 24 minutes at 350°F. Add your favorite frosting.
LAYERS: If the cake batter is a light one, without cream cheese or sour cream, or does not contain nuts, chocolate chips, or fruit, the baking time will be only about 20 minutes at 350°F. You may have leftover frosting.
A SHEET CAKE: This also makes a good conversion. Bake the cupcakes or muffins for 20 to 25 minutes at 350°F. They will need the same amount of frosting.
(Converting the recipes in this book will yield 18 to 22 cupcakes or muffins.)
If you want to bake a sheet cake using a recipe for . . .
A BUNDT OR TUBE CAKE: Look for a cake that isn’t heavy with sour cream, oil, or chocolate chips—these tend to sink in the center. Bake the cake for about 40 minutes at 350°F. You may need to increase the amount of frosting if the Bundt cake has a light glaze. Or, you can drizzle that light glaze over the sheet cake or even just dust it with confectioners’
Praneet ManeGo to Praneet Mane's profile, opens in a new window
It's gud cake book
soulesisterGo to soulesister's profile, opens in a new window
This is my go to book whenever I have to make a cake. I have used many recipes in the book as well, as opposed to many of my other cookbooks of which I only use one or two recipes.

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William Chalk, Dla Piper US LLP: Profile & Biography - Bloomberg
University of Baltimore Bachelor's Degree, 1989

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