SONALI GHOSH, Creator of Sugar Et Al EELLEGANT EGANT ONE-PANONE-PAN CAKESCAKES 60 Effortless Recipes for Stunning Bakes Delight in dozens of delicious, easy-to-make cakes with Sonali Ghosh, creator of Sugar Et Al and cake baker extraordinaire. Through her careful guidance, you’ll learn how to build layers of sophisticated flavors to make show-stopping one-pan bakes that are sure to impress. Sonali’s recipes and delicious glazes and garnishes make it easy for you to whip up the perfect tasty treat for any event, from a cozy afternoon tea, to a holiday celebration with family and friends. Explore a symphony of exciting flavor combinations as you bake your way through sixty decadent recipes, including: “ This book is filled with inspired cakes with personality. Sonali’s resourcefulness makes for easier baking with extra love and flavor!” — Katherine Sabbath, cake creative and bestselling author “ Drawing on her innate ability to blend exquisite colors and her palette of unexpected ingredients makes every food portrait that Sonali creates a masterpiece. This book is a keeper!” —Coty Farquhar, creative director and founder of Styling Magazine “ Sonali is a master of her craft. This book is the perfect gift— for yourself.” — Jules Lund, radio host and founder of the TRIBE creator app BEAUTIFUL, FUSS-FREE CAKES BEAUTIFUL, FUSS-FREE CAKES FOR EVERY OCCASIONFOR EVERY OCCASION • Chocolate Earl Grey Mousse Cake • Baklava Cake • Lemongrass Syrup Cake • Orange Olive Oil Cake • White Forest Cake • Apple, Pear and Blueberry Cake • Lavender Lover’s Cake • Pineapple and Sage Cake • Peach Bellini Cake • Plum and Ginger Crumble Cake With simple steps and visually stunning, flavor-packed results, this must- have book is a recipe for perfection. 9 781645 678106 52399> ISBN 978-1-64567-810-6 $23.99 COOKING / Courses & Dishes / Cakes US $23.99 / CAN $30.99 SONALI GHOSH is the creator of Sugar Et Al, a popular baking blog known for its dazzling assortment of easy-to-make sweets. Sonali was the 2019 Fresh Awards Blogger of the Year and has been featured in publications such as Buzzfeed, Elle, Vogue, Better Homes & Gardens and more. She currently lives in Sydney, Australia with her family. SO NALI GHOSH EELL EGAN T EGAN T O N E-P AN C AK ES O N E-P AN C AK ESEffortless Showstoppers 73 RED VELVET CAKE WITH RASPBERRIES Makes a 7-inch (18-cm) round cake When I first had a red velvet cake as a fully grown adult, I immediately regretted all the years of my life that I had squandered not knowing it existed. Of course, I’m being dramatic, but this cake is so good that a little drama is appropriate. Please do not leave out the raspberry coulis. It’s a double whammy of sweet raspberry flavor in one seriously amazing cake. The cake becomes a holiday showstopper when decorated with Meringue Kisses (page 156) over the frosting. Red Velvet Cake Canola oil spray, for pan ⅓ cup + 1 tbsp (90 g) unsalted butter, at room temperature 3/4 cup (150 g) granulated sugar 1 tsp vanilla extract 1 large egg 1¼ cups (156 g) self-rising flour 1 tbsp (5 g) Dutch-processed cocoa powder ½ cup (120 ml) buttermilk 1 tsp distilled white vinegar 1 tsp baking soda ½ tsp red gel food coloring or 1 tsp liquid food coloring Raspberry Coulis 1 cup (123 g) fresh raspberries 2 tbsp (26 g) granulated sugar 2 tbsp (30 ml) water Cream Cheese Frosting 4 oz (115 g) cream cheese (not low-fat), at room temperature ¼ cup (57 g) unsalted butter, at room temperature 1¼ cups (150 g) powdered sugar 1 tsp vanilla extract For Assembly 1 pint (246 g) fresh raspberries Make the red velvet cake: Preheat the oven to 350°F (177°C). Spray the base and sides of a 7-inch (18-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter, granulated sugar and vanilla until pale and fluffy. Add the egg and beat well. Add the flour, cocoa powder and buttermilk in batches, and beat until well combined. Finally, add the vinegar, baking soda and food coloring, and stir to combine. Transfer the mixture to the prepared pan. Bake for 45 to 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the pan from the oven. Set it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it out onto a wire rack to cool completely. Make the raspberry coulis: In a small saucepan, combine the raspberries, granulated sugar and water, and simmer over low heat until the sugar has melted and the mixture has thickened slightly. Transfer the mixture to a blender and puree until smooth. Strain the coulis into a small bowl. Store in the refrigerator until needed. Make the cream cheese frosting: In a medium-sized bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the powdered sugar, a little at a time, until well incorporated. Add the vanilla and mix until incorporated. Assemble: Once the cake has cooled to room temperature, pipe the cream cheese frosting, using a piping bag fitted with a round nozzle, over the top of the cake. Using a pastry brush, brush the raspberry coulis over the frosting. Arrange the fresh raspberries in between the piped mounds of frosting. Using a piping bag or a small spoon, fill up the hollow in each raspberry with raspberry coulis. The cake is best enjoyed at room temperature or slightly cold. Effortless Showstoppers 73 RED VELVET CAKE WITH RASPBERRIES Makes a 7-inch (18-cm) round cake When I first had a red velvet cake as a fully grown adult, I immediately regretted all the years of my life that I had squandered not knowing it existed. Of course, I’m being dramatic, but this cake is so good that a little drama is appropriate. Please do not leave out the raspberry coulis. It’s a double whammy of sweet raspberry flavor in one seriously amazing cake. The cake becomes a holiday showstopper when decorated with Meringue Kisses (page 156) over the frosting. Red Velvet Cake Canola oil spray, for pan ⅓ cup + 1 tbsp (90 g) unsalted butter, at room temperature 3/4 cup (150 g) granulated sugar 1 tsp vanilla extract 1 large egg 1¼ cups (156 g) self-rising flour 1 tbsp (5 g) Dutch-processed cocoa powder ½ cup (120 ml) buttermilk 1 tsp distilled white vinegar 1 tsp baking soda ½ tsp red gel food coloring or 1 tsp liquid food coloring Raspberry Coulis 1 cup (123 g) fresh raspberries 2 tbsp (26 g) granulated sugar 2 tbsp (30 ml) water Cream Cheese Frosting 4 oz (115 g) cream cheese (not low-fat), at room temperature ¼ cup (57 g) unsalted butter, at room temperature 1¼ cups (150 g) powdered sugar 1 tsp vanilla extract For Assembly 1 pint (246 g) fresh raspberries Make the red velvet cake: Preheat the oven to 350°F (177°C). Spray the base and sides of a 7-inch (18-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter, granulated sugar and vanilla until pale and fluffy. Add the egg and beat well. Add the flour, cocoa powder and buttermilk in batches, and beat until well combined. Finally, add the vinegar, baking soda and food coloring, and stir to combine. Transfer the mixture to the prepared pan. Bake for 45 to 50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the pan from the oven. Set it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it out onto a wire rack to cool completely. Make the raspberry coulis: In a small saucepan, combine the raspberries, granulated sugar and water, and simmer over low heat until the sugar has melted and the mixture has thickened slightly. Transfer the mixture to a blender and puree until smooth. Strain the coulis into a small bowl. Store in the refrigerator until needed. Make the cream cheese frosting: In a medium-sized bowl, beat together the cream cheese and butter until smooth, about 2 minutes. Using a rubber spatula, scrape down the sides of the bowl to ensure that the mixture is evenly mixed. Beat in the powdered sugar, a little at a time, until well incorporated. Add the vanilla and mix until incorporated. Assemble: Once the cake has cooled to room temperature, pipe the cream cheese frosting, using a piping bag fitted with a round nozzle, over the top of the cake. Using a pastry brush, brush the raspberry coulis over the frosting. Arrange the fresh raspberries in between the piped mounds of frosting. Using a piping bag or a small spoon, fill up the hollow in each raspberry with raspberry coulis. The cake is best enjoyed at room temperature or slightly cold. Effortless Showstoppers 77 WHITE FOREST CAKE Makes an 8-inch (20-cm) round cake I’ve taken everything you love about a traditional Black Forest cake and upped the ante by making it with white chocolate. Desiccated coconut gives the cake its distinct coconut flavor, while shredded coconut gives it a dreamy, wintery appearance. This one really is the cherry on top! White Forest Cake Canola oil spray, for pan 3/4 cup (170 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar 3 large eggs 1½ cups (188 g) self-rising flour ½ cup (47 g) desiccated coconut 3/4 cup (180 ml) Greek yogurt 16 oz (455 g) pitted black or sour cherries in syrup, drained, syrup reserved ½ cup (120 ml) cherry syrup from the can Whipped Cream Frosting 1 cup (240 ml) heavy cream or thickened cream, cold 2 tbsp (16 g) powdered sugar 1 tsp vanilla extract For Assembly 1 cup (100 g) sweetened shredded coconut 3.5 oz (100 g) white chocolate, grated 8 to 10 fresh cherries, for garnish Make the white forest cake: Preheat the oven to 350°F (177°C). Spray the base and sides of an 8-inch (20-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, alternating with the desiccated coconut and yogurt. Fold in the drained cherries. Transfer the batter to the prepared cake pan. Bake for 60 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven. Set it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it out onto a wire rack. While the cake is still warm, poke holes with a skewer all over the surface of the cake. Drizzle the reserved cherry syrup over the holes. Allow the cake to cool down to room temperature. Make the whipped cream frosting: With an electric mixer, whisk the cream on medium speed until frothy. Add the powdered sugar and vanilla, and continue to beat until stiff peaks form, 4 to 5 minutes. Store in the refrig- erator until needed. Assemble: Place the cooled cake on a cake stand or plate. On a shallow plate, mix together the shredded coconut and grated white chocolate. Using an offset spatula, cover the top and sides of the cake with whipped cream frosting. Transfer the remaining frosting to a piping bag fitted with an open star tip. Pipe swirls onto the top of the cake. Sprinkle the sides of the cake with white chocolate mixture, pressing gently with the palm of your hand to adhere. Decorate with the fresh cherries. Since it has been frosted with whipped cream, this cake is best kept refrigerated and consumed within 1 day.Effortless Showstoppers 77 WHITE FOREST CAKE Makes an 8-inch (20-cm) round cake I’ve taken everything you love about a traditional Black Forest cake and upped the ante by making it with white chocolate. Desiccated coconut gives the cake its distinct coconut flavor, while shredded coconut gives it a dreamy, wintery appearance. This one really is the cherry on top! White Forest Cake Canola oil spray, for pan 3/4 cup (170 g) unsalted butter, at room temperature 1 cup (200 g) granulated sugar 3 large eggs 1½ cups (188 g) self-rising flour ½ cup (47 g) desiccated coconut 3/4 cup (180 ml) Greek yogurt 16 oz (455 g) pitted black or sour cherries in syrup, drained, syrup reserved ½ cup (120 ml) cherry syrup from the can Whipped Cream Frosting 1 cup (240 ml) heavy cream or thickened cream, cold 2 tbsp (16 g) powdered sugar 1 tsp vanilla extract For Assembly 1 cup (100 g) sweetened shredded coconut 3.5 oz (100 g) white chocolate, grated 8 to 10 fresh cherries, for garnish Make the white forest cake: Preheat the oven to 350°F (177°C). Spray the base and sides of an 8-inch (20-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour, alternating with the desiccated coconut and yogurt. Fold in the drained cherries. Transfer the batter to the prepared cake pan. Bake for 60 to 65 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven. Set it aside for 10 minutes, then gently run a blunt knife around the edges to loosen the cake. Carefully turn it out onto a wire rack. While the cake is still warm, poke holes with a skewer all over the surface of the cake. Drizzle the reserved cherry syrup over the holes. Allow the cake to cool down to room temperature. Make the whipped cream frosting: With an electric mixer, whisk the cream on medium speed until frothy. Add the powdered sugar and vanilla, and continue to beat until stiff peaks form, 4 to 5 minutes. Store in the refrig- erator until needed. Assemble: Place the cooled cake on a cake stand or plate. On a shallow plate, mix together the shredded coconut and grated white chocolate. Using an offset spatula, cover the top and sides of the cake with whipped cream frosting. Transfer the remaining frosting to a piping bag fitted with an open star tip. Pipe swirls onto the top of the cake. Sprinkle the sides of the cake with white chocolate mixture, pressing gently with the palm of your hand to adhere. Decorate with the fresh cherries. Since it has been frosted with whipped cream, this cake is best kept refrigerated and consumed within 1 day.Fizzy and Boozy Cake-Tails 147 RED WINE POACHED PEAR ALMOND CAKE Makes an 8-inch (20-cm) round cake Do you really want to brag about your amazing cabernet sauvignon? To truly impress your guests, save it for the final course. Red wine and chocolate are generally the obvious choice, but for this cake, I opted to use the wine-poached pears in a nutty creation instead. Despite how elegant and opulent it looks, poached pears are the easiest topping to make. Red Wine Poached Pears 1 cup (240 ml) red wine ¼ cup (50 g) sugar 1 stick cinnamon 2 whole star anise 1 strip orange peel (about 1" [2.5-cm] wide) 3 pears (528 g) peeled, halved, cores removed Almond Cake Canola oil spray, for pan ½ cup (114 g) unsalted butter, at room temperature ½ cup (100 g) sugar 3 large eggs, at room temperature 1 cup (125 g) self-rising flour 1 tsp ground cinnamon ½ cup (51 g) almond meal ¼ cup (60 ml) red wine sauce ½ cup (54 g) flaked almonds Make the red wine poached pears: In a medium-sized saucepan, combine the wine, sugar, cinnamon, star anise and orange peel over medium heat. Cook, stirring, for 2 minutes, or until the sugar dissolves. Add the pears and bring to boil, making sure the pears are covered with the wine mixture. Lower the heat to low. Simmer, turning occasionally, for 25 to 30 minutes, or until the pears are tender and the sauce thickens slightly. Remove from the heat. Transfer the mixture to a bowl and chill in the fridge for 6 hours, preferably overnight, for the color and flavors to develop. The color will deepen with time. Make the almond cake: Preheat the oven to 350°F (177°C). Spray the base and sides of an 8-inch (20-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and cinnamon alternately with the almond meal, and stir in ¼ cup (60 ml) of the pears’ wine sauce. Pour the mixture into the prepared pan. Drain the poached pears, slice lengthwise and arrange, overlapping, in a circle, on top of the batter. Sprinkle with the flaked almonds. Bake for 50 to 60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven. Set it aside for 5 minutes, then carefully turn it onto a wire rack. Enjoy warm or at room temperature.Fizzy and Boozy Cake-Tails 147 RED WINE POACHED PEAR ALMOND CAKE Makes an 8-inch (20-cm) round cake Do you really want to brag about your amazing cabernet sauvignon? To truly impress your guests, save it for the final course. Red wine and chocolate are generally the obvious choice, but for this cake, I opted to use the wine-poached pears in a nutty creation instead. Despite how elegant and opulent it looks, poached pears are the easiest topping to make. Red Wine Poached Pears 1 cup (240 ml) red wine ¼ cup (50 g) sugar 1 stick cinnamon 2 whole star anise 1 strip orange peel (about 1" [2.5-cm] wide) 3 pears (528 g) peeled, halved, cores removed Almond Cake Canola oil spray, for pan ½ cup (114 g) unsalted butter, at room temperature ½ cup (100 g) sugar 3 large eggs, at room temperature 1 cup (125 g) self-rising flour 1 tsp ground cinnamon ½ cup (51 g) almond meal ¼ cup (60 ml) red wine sauce ½ cup (54 g) flaked almonds Make the red wine poached pears: In a medium-sized saucepan, combine the wine, sugar, cinnamon, star anise and orange peel over medium heat. Cook, stirring, for 2 minutes, or until the sugar dissolves. Add the pears and bring to boil, making sure the pears are covered with the wine mixture. Lower the heat to low. Simmer, turning occasionally, for 25 to 30 minutes, or until the pears are tender and the sauce thickens slightly. Remove from the heat. Transfer the mixture to a bowl and chill in the fridge for 6 hours, preferably overnight, for the color and flavors to develop. The color will deepen with time. Make the almond cake: Preheat the oven to 350°F (177°C). Spray the base and sides of an 8-inch (20-cm) round, 3-inch (7.5-cm)-deep cake pan with canola oil and line the base with parchment paper. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and cinnamon alternately with the almond meal, and stir in ¼ cup (60 ml) of the pears’ wine sauce. Pour the mixture into the prepared pan. Drain the poached pears, slice lengthwise and arrange, overlapping, in a circle, on top of the batter. Sprinkle with the flaked almonds. Bake for 50 to 60 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven. Set it aside for 5 minutes, then carefully turn it onto a wire rack. Enjoy warm or at room temperature.Next >