The Simple Art of Perfect Baking by Flo Braker

  • Classic butter cake

    from The Simple Art of Perfect Baking The Simple Art of Perfect Baking by Flo Braker

    • Categories: Cakes, large
    • Ingredients: cake flour; store-cupboard ingredients
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  • Crystal almond pound cake

    • mfto on December 26, 2010

      I made this for Christmas Dinner 2010. Since I love pound cake and anything with lemon and almond paste, this was a winner with me. Even though she warns against making it too far in advance, I made it two days before the Big Dinner and just had some the day after. It is still delicous to me. But I will not serve it again for company unless I know there are lemon lovers like me. My grandchildren chose the chocolate cake

  • Chocolate angel food cake

    • mfto on January 29, 2011

      I have never made angel food cake before. My mother often made the cake using a mix. To me it was rubbery but she liked it because she was always trying to cut calories. My reason for trying angel food cake was (1) lots of egg whites in my freezer and (2) my husband is careful about cholesterol. As I was reading the Cake Bible, the author refused to even put a recipe for angel food cake in her book but she said that chocolate angel food cake is OK. I tried this recipe and I guess it turned out good. Obviously it would be much better using fresh egg whites. The chocolate flavor is intense and the cake is moist. What's not to like?

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  • ISBN 10 0963159127
  • ISBN 13 9780963159120
  • Linked ISBNs
  • Published Sep 19 1996
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Chapters Publishing

Publishers Text

For those in the know, The Simple Art of Perfect Baking is a must-have cookbook, a kitchen classic. Now back in print with a durable hardcover - it's a book that gets turned to again and again - this handsome edition with all-new color photographs is ready to advise the next generation of bakers. Flo Braker's meticulously tested recipes give home cooks the confidence they need to create light-as-air cakes, fluffy frostings, creamy fillings, and flaky pie crusts. In addition to her step-by-step instructions, the author shares culinary know-how such as the most reliable doneness test and decorating tips. From basic Puff Pastry and Classic Sponge Cake to elegant Dutch Souffle Torte and Cranberry Pecan Tart, perfect desserts are at hand now that Flo Braker is back on the scene.


Flo Braker is a nationally recognized baking expert and former president of the International Association of Culinary Professionals. She is a frequent contributor to the San Francisco Chronicle's food section and lives in the Bay Area.

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