A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! A Baking Book Paperback – Illustrated, November 16, 2021 by Anne Byrn

Description

Author: Byrn Anne

Color: Sky/Pale blue

Edition: Illustrated

Format: Illustrated

Package Dimensions: 21x232x1030

Number Of Pages: 384

Release Date: 16-11-2021

Details: Product Description

Turn a cake mix into a cake masterpiece! Discover 175 decadent and quick modern recipes with from-scratch flavor from the bestselling author of The Cake Mix Doctor.

Anne Byrn is known for her cake mix magic, and
A New Take onCake makes baking from a boxed mix as inspiring as it is easy—everything from vegan tortes to gluten-free cakes, doughnuts to cake pops, and whoopie pies to a wedding cake. All for snacking, celebrating, and everything in between!

With 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you’ll find your calling—and won’t have to spend all day making it.

About the Author

Anne Byrn is the bestselling author of
American Cookie, American Cake, The Cake Mix Doctor, and the
Dinner Doctor cookbook series. Formerly a food editor at
The Atlanta Journal-Constitution and a graduate of the La Varenne École de Cuisine in Paris, Byrn lives with her family in Nashville, Tennessee.

Excerpt. © Reprinted by permission. All rights reserved.

IntroductionFrom Cake Mix to Cake Magnificent

I wrote
The Cake Mix Doctor when my children were young and my family life was joyous but frantic. Baking for birthdays, potlucks, and bake sales often took place late at night when my kids were in bed, and it was so easy to reach in the pantry for a box of cake mix to get things started. My dirty little secret (and savior!) . . .

My mother, Bebe, had been doctoring up cake mixes and slathering them with homemade frosting for years. It was her idea that I developed into a newspaper story and then into a book. But little did I know that using mixes as a time-saving foundation for everything from rich chocolate layers to lemony Bundts would resonate with millions of cooks who embraced my hacks as well as my fearless heart to write about cake mixes in what seemed a from-scratch world. And little did I know that that book, which my daughters grew up with, would allow them to embrace baking at an early age and help them become the confident bakers they are today.

The Cake Mix Doctor became a bestseller nearly overnight, and to this day people arrive at my book signings with a ragged, stained, much-loved copy in hand. They’ve circled the postage stamp–size photos of their favorite recipes. And if not, I don’t have to ask which recipes they’ve most baked—I just look at the batter-splattered pages!

Now more than twenty years later, I am writing a new book for a new time. I still believe that you can turn a mix into a masterpiece—and I still want to help you bake cakes with only a handful of ingredients and be able to effortlessly savor the joy of home baking. But this time, I explore new flavors, new shapes of pans, new methods for baking and frosting cakes, new ways to make cake inclusive and friendly for all, and share not only exciting new recipes but updates of many Cake Mix Doctor classics using today’s smaller mixes. (Obviously, when companies downsized their mixes a decade ago, it perplexed a lot of us because favorite recipes didn’t work anymore.) Well, they will now!

A New Take on Cake is built on what I originally cre- ated in
The Cake Mix Doctor, but it clearly is for baking today—the cakes are still easy, but are bolder, fresher, more pantry-driven, and often adventurous while remaining simple enough to inspire everyone. This book is for bakers of all ages, regardless of how much you have to spend on ingredients, where you live, your baking preferences, whether you’re vegan, gluten-free, or need to follow a sugar-free diet—and no matter your baking skill level.

Many home bakers have told me how much they relied on the basic cakes and frostings in
The Cake Mix Doctor because