Great Cakes: Over 250 Recipes to Bake, Share, and Enjoy by Carole Walter

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Notes about Recipes in this book

  • Absolutely the best yellow cake

    • stef on January 26, 2016

      Great recipe made it into cupcakes with cooked flour icing in this book also. Great hit

  • Sour cream cake

    • stef on September 20, 2015

      This is a very good moist coffeecake with just the right amount of sweetness and cinnamon. Perfect for heritage bundt pan. This book has wonderful step by step instructions

    • stef on January 12, 2019

      Made this sour cream cake again but this time added zest of 2 lemons, 1/3 cup poppy seeds and lemon extract. After baking I brushed it with lemon syrup

  • Double trouble fudge cake

    • mamacrumbcake on April 09, 2015

      My all-time favorite chocolate layer cake-- used for every birthday when chocolate cake is wanted. The chocolate custard frosting (separate recipe in this book) is so good and goof-proof.

  • Chocolate custard frosting

    • mamacrumbcake on June 05, 2016

      Our family's favorite chocolate frosting--foolproof, beautiful texture (soft and creamy), rich and chocolatey, liked by kids and adults alike. We love this with Double Trouble Fudge Cake from the same book.

  • Black chocolate zinger

    • rionafaith on August 28, 2016

      p. 110 -- I used a 10-cup crysanthemum bundt pan instead of the 12-cup tube called for and just made a few cupcakes with the extra batter -- it only took about 55 mins to bake through and about 15 min for the cupcakes. I used the smaller amount of black pepper but it probably could have used more... it was a great subtle spice. I also subbed bittersweet choc for the unsweetened and used regular sugar instead of superfine as that's all I had. I brought this to a BBQ and it disappeared quickly.

  • Carrot pineapple cake

    • giacmcc on May 08, 2019

      My favorite recipe so far,

  • Powdered sugar angel food cake

    • ashallen on July 09, 2021

      Very nice angel food cake - light and high-rising but still moist and flavorful. Recipe instructions are detailed with lots of pointers for getting a good result. I'll confess to cutting a couple corners (e.g., sifting dry ingredients twice instead of four times, using a regular vs. balloon whisk to fold flour mixture into egg whites), so perhaps I didn't obtain maximum fluffiness, but it was still really great! Worked really well in the "Cool Lime Angel Cake" recipe from the same book.

  • Cool lime angel cake

    • ashallen on July 09, 2021

      As the recipe headnote says, a wonderful summertime cake - angel food cake filled with tangy, creamy, chilled lime mousse that's very similar to chiffon pie filling. It had multiple components, however, so making it dirtied multiple dishes. Making the cake the night before making the mousse worked well to break things up. Take care with the milk-gelatin mixture - it boils over fast (ask me how I know!). Recipe calls for cooking egg yolk mixture to "almost boiling" - 185F worked well. Recipe calls for raw egg whites in the mousse - I used home-pasteurized egg whites which took a while to whip up but eventually formed a stable meringue. There was lots of leftover mousse that wouldn't fit inside the cake - maybe half? Fortunately it was really delicious, so it was great on its own or spooned over the extra cake chunks from hollowing out the cake. It was also nice frozen - kind of like ice cream. Once chilled, cake sliced impressively cleanly given that squishy mousse filling.

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  • ISBN 10 0517225360
  • ISBN 13 9780517225363
  • Linked ISBNs
  • Published Jan 01 2005
  • Format Hardcover
  • Page Count 592
  • Language English
  • Countries United States
  • Publisher Gramercy,US
  • Imprint Gramercy,US

Publishers Text

Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.
With Carole Walter at your side, you will be able to achieve professional results every time. Her clear instructions and invaluable tips will help you avoid the common pitfalls that every baker, no matter how experienced, faces from time to time.
Many of the cake recipes in Great Cakes can be baked in under an hour and don't require frosting or filling, yet they are attractive enough to serve to company. Here are recipes for Old-Fashioned Pound Cake and Streusel Lemon Torte, Chocolate Marble Cheesecake and Italian Purple Plum Cake, and more -- over 250 recipes in all.

You'll also find an array of basic butter cakes, jelly roll cakes, coffee cakes and cheese cakes, as well as cakes that have fruit, nuts, and vegetables as their main ingredients. Once you've mastered the basics, you can go on to fillings, frostings, glazes, and toppings for glorious results.

A complete compendium of cake recipes, this is the only cake baking book you'll ever need, the one you'll use again and again to make simple yet utterly delicious cakes for your family and friends. Great Cakes is more than a cookbook -- it's a baking course between two covers.

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