Bake It Like You Mean It Gorgeous Cakes from Inside Out
This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers.
Gesine Bullock-Prado says it’s what’s inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of cake, beginning with the easiest recipe and moving to the more technically difficult as the chapter progresses. When the cakes are cut, they will reveal intricate layers of patterns and designs, such as hearts, checkerboards, helixes, and colorful stripes, that will bring a smile to everyone who enjoys them. This compendium of gorgeous cake recipes and techniques will yield glorious meringues, sponge cakes, pound cakes, cheesecakes, and tarts for all levels of bakers. With her trademark wit and enthusiasm for the world of confections and baking, Gesine’s latest book will delight her fans.
Gesine Bullock-Prado is the creator of Gesine Confectionary, based in Vermont. She has been featured on the TODAY show, the Rachael Ray Show, and Food Network. Her new PBS cooking show, Life from Scratch, is set to air in spring 2013. She lives in Vermont.
The ever creative and prolific Gesine Bullock-Prado was kind enough to take some time to answer a few of our questions.
How does a West coast executive transition into a Vermont pastry chef?
Practice practice practice. And make sure to marry an amazing man who’s encouraging and game for anything. I also wrote a book about our adventure and how (and why) we did it called My Life From Scratch if you want the long version of the story.
You have some extremely creative cakes where do you find your inspiration?
My cravings are usually the first step in developing a dessert and then I daydream about how I can transform said craving into something unexpected and delightful.
Where does your love of baking come from?
I’m convinced it was written in my DNA. When I was finally able look through my late mother’s recipe box without breaking down into ugly sobs, I found that she saved recipes for the most outrageous French and Viennese pastries and I thought, “of course.” I come by my love for the pastry arts biologically.
Do you have any advice for people who love to cook but are intimidated by baking?
Be patient. Read the recipe a few times. If you don’t understand a technique that’s indicated, do a little googling to educate yourself. Use great ingredients. And again, be patient.
What are you working on now?
Writing a cookbook for the baker who has to deal with an endless array of dietary curveballs, from requests to make things gluten-free to vegan to plain healthy while keeping it all incredibly tasty.
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