Simple Cake by Odette Williams

Author:Odette Williams [Williams, Odette]
Language: eng
Format: azw3, epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-03-11T16:00:00+00:00

VARIATIONS

Vanilla Bean Buttercream Meringue: Omit the chocolate. Rub the seeds from ½ of a vanilla bean into the sugar. Then add the sugar to the bowl along with the remaining ingredients.

Colored Buttercream Meringue: Got a kid’s party? At the very end of beating, add food coloring with a toothpick a little at a time, until you get your desired color. Remember: You can always add more but you can’t take out extra.

Crème Anglaise

America is all about à la mode, but I’m determined to bring custard into more homes in the United States, and the crème de la crème of custard is crème anglaise. It’s a nice change from the usual cake toppings and great to accompany cake as a dessert at a dinner party. It’s comforting but at the same time luxurious poured warm or cold over cake. It’s better to have the crème anglaise runny than overcooked and cloudy. Adding cornstarch helps protect the eggs from overcooking and helps thicken the custard.

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