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âEach decision â from sponge to filling, from coating to decoration â directly influences flavor, stability, and the final experience. This is what makes cake such a fascinating subject: a craft where technique, creativity, tradition, and innovation come together.â Luciana CorrĂ©a
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We are thrilled to have a new feature from highly experienced pastry chef and ckbk ambassador to Latin America, Luciana CorrĂȘaâAn Introduction to Cake. Cake is at the centre of a pastry chefâs world, and at the heart of some of our most important life occasions. Cake is comfort and it is celebration. âIf I knew you were coming Iâd have baked a cakeâ goes the song, and there is a reason for that.
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In her comprehensive article, Luciana brings you cake of all types and for all occasionsâfrom a simple Honey's Coconut Cupcakes, to The Ultimate Chocolate Cake. She links to gorgeously tempting cake recipes from across ckbk, and breaks the vast subject down into 8 categoriesâfrom every-day cakes, to chocolate cakes, celebration cakes, rolled cakes, little cakes and more. In doing so she inspires us to get baking, to enjoy the process of making a cake, whatever the reason, and to savour the sharing and eating of it too. As she puts it:
âThe art of cake-making is constantly evolving. New techniques, tools, and ingredients emerge over time, encouraging bakers to research, test, and refine their understanding â and platforms like ckbk play an essential role in this process by bringing together recipes, authors, and trusted culinary references in one place.â
To find even more cake content on ckbk, explore our Baking Bookshelf.
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Pictured above:Â Stairway Red Velvet Cake from Southern Grit by Kelsey Barnard Clark
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Tech tip: search is our superpower
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Are you making the most of ckbk's search? With more than 170,000 recipes to choose from, you need the right tools to help you zero in on exactly the right recipe. ckbk's search include a host of useful featuresâhere are some of our faves:
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Phrases: "wild mushrooms", "puff pastry", "red pepper" will help to keep your search specific
Ingredient exclusions:  vietnamese -cilantro is perfect if you love vietnamese food, but not the soapy green leafÂ
Food groupings:  game pasta will find rabbit tortellini and wild boar pappardelle, cheese. fish steaks will find salmon, cod, and halibut steaks, for example.
Food grouping exclusions: curry -alliums will find curries that avoid onions, shallots, scallions and leeks. Or try cookies -nuts to find recipes avoiding almonds,walnuts, pecans etc.
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For more about search on ckbk, so you can find what you want, when you want it, read our Search: User Guide.
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âThe Art of Modern Cake delves into the different design elements that make a cake bloom with sugar artistry. From oversized focal flowers, attention grabbing greenery, to filler botanicals that make a statement. There is so much that goes into creating beautifully detailed cakes and not only does this book cover the basics of creating a flawless cake foundation based on techniques developed through countless hours of trial and error, it also carries you through the full design process to create finished cake projects.â Heidi Moore Holmon
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When we celebrate with cake, it is the centrepiece of the occasion, the showstopper, the object that draws all eyes. Which is at the heart of our rich and elaborate tradition of cake decorating. In her book The Art of Modern Cake, cake maker, and creative visionary behind De La CrĂšme Creative Studio, Heidi Moore Holman, shares her passion for cake decoration and brings the craft bang up to date.
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The book is a joy to browse for its gorgeously photographed sugar flowers, botanicals, and finished spectacular cakes. It is also a detailed practical guide, with all you need to get started or develop your own cake decorating practice.
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There are recipesâfor a White Cake that supports fondant and decorations well, for Buttercream, and Ganache. All recipes have clear explanation, not only of how to make them, but their place in the multi-layered process towards a fully decorated cake. The bulk of the book though is given to the beautiful decoration techniques of which Heidi is an award-winning expert and experienced educator. From Core Techniquesâincluding a breakdown of Tools and Materials neededâto Flowers, Foliage and more, the book builds towards the creation of stunning finished Cakes.
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Just imagine the oohs and aahs when you bring out your own modern cake creation!
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Kale is a brassica, from a similar plant to cabbage, but with a stronger taste and tougher stalks. Unlike cabbage, kale grows in a looser formation, the leaves not forming a tight head, and picked and prepared as separate stalks. The tough stalks make preparation essential, with stalks removed before cooking, and separate cooking times if they are to be eatenâwith most varieties the stalk is too tough to eat and is simply removed. Kale is highly nutritious, and is often cited as a plant superfood.
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Due to its strong taste, kale works well alongside rich and robust flavors. A good partner for oily fish or fatty meat. Try this Sheet Pan Salmon, Kale & Potatoes with Dijon-Dill Sauce, or Sautéed Pork Chops with Kale Salad.
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Like any other leafy green, kale is highly adaptable. Find Quinoa, Kale & Ricotta Cake, A Winter Herb Salad and more, in our collection of 12 Ways with Kale.
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6 of the best viennoiserie
Viennoiserie, the French term for all those delectable yeast-risen breakfast rolls and loavesânot bread, not patisserieâthat are some of the trickiest things to bake, and the most joyful to eat. National Croissant Day is January 30, in its honour we celebrate the croissant and all its kind.
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from Patisserie: A Masterclass in Classic and Contemporary Patisserie by Suzue Curley and William Curley
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from Little Flower Baking by Christine Moore
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from Modern Sourdough: Sweet and Savoury Recipes from Margot Bakery by Michelle Eshkeri
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from Making Dough by Russell van Kraayenburg
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from Bourke Street Bakery by David McGuinness and Paul Allam
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from French Pastries and Desserts by LenĂŽtre: More than 200 Classic Recipes by Chefs at LenĂŽtre
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